A review of exploring the synthesis, properties, and diverse applications of poly lactic acid with a focus on food packaging application.

Polylactic acid (PLA) is an aliphatic polyester, which is primarily synthesized from renewable resources through the polycondensation or ring-opening polymerization of lactic acid (LA)/lactide. LA can be conveniently produced via the fermentation of sugars obtained from renewable sources such as corn and sugar cane. Due to its biodegradable and biocompatible nature, PLA exhibits a vast range of applications.

Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp ( during cooking and freezing cycle.

Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp () exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90 °C till the core temperature of the product reaches 85 °C using hot water, steam, and microwave (400 W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps.

Self-supervised clustering of mass spectrometry imaging data using contrastive learning.

Mass spectrometry imaging (MSI) is widely used for the label-free molecular mapping of biological samples. The identification of co-localized molecules in MSI data is crucial to the understanding of biochemical pathways. One of key challenges in molecular colocalization is that complex MSI data are too large for manual annotation but too small for training deep neural networks.

Source-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products.

Smoking is an age-old food preservation method. Intense smoking results in deposition of carcinogenic polycyclic aromatic hydrocarbons (PAH) in food. Replacing traditional smoking practices with application of liquid smoke or smoke flavouring is proven to reduce the PAH content without adversely affecting flavour of the products.

Polylactic acid/chitosan films for packaging of Indian white prawn (Fenneropenaeus indicus).

Composite films were developed by embedding nanochitosan (0.5%, 1% and 2%) in a polylactic acid (PLA) matrix using polyethylene glycol as a cross linking agent and polyvinyl alcohol as plasticizer. The mixture was casted into films via solvent casting.