Physicochemical, thermal, and functional properties of edible red algae (Gracilaria corticata).

In the present research, physicochemical, functional, and antioxidant properties of Gracilaria corticata (GC) powder were evaluated. The seaweed was found rich in protein (21%) carbohydrate (53.03%) and fat (7.

Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review.

Herbal plants comprise potent bioactives, and they have a potential for the development of functional foods. Ultrasonication technology can be used to enhance the efficiency and quality of these bioactivities. The present review discussed the ultrasound-assisted novel extraction technologies (supercritical carbon dioxide (CO) and high pressurized liquid), including mechanistic understanding, influencing factors, extract process efficiency, and the recovery of bioactives with an industrial perspective.

Monitoring the lipid oxidation and fatty acid profile of oil using algorithm-assisted surface-enhanced Raman spectroscopy.

Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) and sophisticated chemometric techniques were used for rapid and label-free determination of peroxide value (PV) and fatty acid composition of oil in-situ.

Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective.

The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits.

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: Implications for testing methods.

The primary additive manufacturing (AM) technique for all high-viscosity food composites is extrusion-based. Therefore, understanding the impact of process parameters involved is crucial in fulfilling the demand characteristics of the printed constructs. In this regard, a correlation between print accuracy and critical 3D printing (3DP) process variables as a strategy for expediting the selection of 3D printable food inks has the most potential for success.

Trends in millet and pseudomillet proteins - Characterization, processing and food applications.

Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as 'International Year of Millets' by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins.

Multivariate analysis of chemometric based aroma dynamics in small cardamom ( Maton) during drying.

Unlabelled: The aroma compositions and essential oil contents extracted from small cardamom ( Maton) dried at three temperatures using a hot air convective dryer was studied by chromatographic methods. The major compounds in the dried samples were 1,8-cineole (7.23-11.

Effect of leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food.

Unlabelled: Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the leaves extract-treated sunflower oil on oxidative stability and acrylamide content in  a popular deep-fried staple food in India were studied and compared with synthetic antioxidant butylated hydroxytoluene (BHT) till four frying cycles.

Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives.

Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply.

Improvements in (traditional Indian cultured butter) production: a review.

Since Vedic times, traditional Indian cultured butter or has been one of the most demanding and extensively used food items in the village households of Indian subcontinent. Its processing and overall quality suffers due to the use of conventional practices, which has probably discouraged the production of product in organized sectors. No scientific intervention has taken place to improve the product quality and process since the inception of making.

Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions.

In the study, the storage life of vacuum puffed honey powder at accelerated storage environment (90 % relative humidity and 36 °C) was computed by determining the sticky-point moisture content as the critical parameter of the honey powder. The value of monolayer moisture content in the GAB model was calculated to be 0.081 kg water/kg dry solids by fitting water activity and moisture sorption data.

Value addition to bamboo shoots: a review.

Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities.