Carrageenan-based functional films hybridized with carbon dots and anthocyanins from rose petals for smart food packaging applications.

Multifunctional smart biopolymeric films were fabricated using rose petal anthocyanin (RPA) and carrageenan (CAR) doped with rose petal-derived carbon dots (RP-CDs). Response surface-optimized RPA showed the highest total anthocyanins and radical scavenging ability. Produced RP-CD exhibited UV absorption and high fluorescence with antibacterial/antioxidant abilities.

Cellulose nanofiber-based multifunctional films integrated with carbon dots and anthocyanins from Brassica oleracea for active and intelligent food packaging applications.

A new generation of carbon dot-based active and intelligent packaging films with UV blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica oleracea (BO) extract. The cellulose nanofiber (CNF) was used to prepare the multifunctional intelligent nanocomposite film integrated with BO anthocyanins (BOA) and BO-biowaste-derived carbon dots (BO-CDs). The incorporation of 1.

Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread.

The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels.

Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS).

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.

Optimisation of extraction protocol for L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system.

The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different extracting variables viz.

Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system.

In the present study, processing parameters for the extraction of phenolic rich sea buckthorn seed (SBTE) extract were optimised using response surface method and subjected for in vitro efficacy viz. total phenolic, ABTS, DPPH and SASA activity. The optimised model depicted MeOH as a solvent at 60% concentration level with a reaction time of 20 min and extracting temperature of 55 °C for the highest yield and total phenolic content.

Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage.

The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties were investigated under aerobic and MAP (50 % CO2: 50 % N2) packaging conditions. Treatments viz. T-1 (aerobic packaged control), T-2 (aerobic packaged containing 0.

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.

Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.