Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review.

Dairy powder, with abundant chemical components such as protein, fat, and lactose possessing diverse physical and chemical structures, can exhibit a surface composition distinct from its bulk content during the conversion of liquid milk into dry powder. Surface chemical composition is a significant parameter in the dairy industry, as it is directly associated with the techno-functional properties of dairy powder products. The current work provides an overview of the factors influencing the surface composition of dairy powders such as the bulk composition of raw milk (animal source and formulation), liquid dairy processing (homogenization, thermal treatment, and evaporation), the drying process (drying methods as well as operating conditions during the most commonly used spray drying), and storage conditions (temperature, relative humidity, and duration).

Onion and garlic polysaccharides: A review on extraction, characterization, bioactivity, and modifications.

Allium cepa (onion) and Allium sativum (garlic) are important members of the Amaryllidaceae (Alliaceae) family and are being used both as food and medicine for centuries in different parts of the world. Polysaccharides have been extracted from different parts of onion and garlic such as bulb, straw and cell wall. The current literature portrays several studies on the extraction of polysaccharides from onion and garlic, their modification and determination of their structural (molecular weight, monosaccharide unit and their arrangement, type and position of glycosidic bond or linkage, degree of polymerization, chain conformation) and functional properties (emulsifying property, moisture retention, hygroscopicity, thermal stability, foaming ability, fat-binding capacity).

Exploring the Impact of Climatic Variables on Arecanut Fruit Rot Epidemic by Understanding the Disease Dynamics in Relation to Space and Time.

To understand the spatio-temporal dynamics and the effect of climate on fruit rot occurrence in arecanut plantations, we evaluated the intensity of fruit rot in three major growing regions of Karnataka, India for two consecutive years (2018 and 2019). A total of 27 sampling sites from the selected regions were monitored and the percentage disease intensity (PDI) was assessed on 50 randomly selected palms. Spatial interpolation technique, ordinary kriging (OK) was employed to predict the disease occurrence at unsampled locations.

Multigene phylogeny and haplotype analysis reveals predominance of oomycetous fungus, (McRae) associated with fruit rot disease of arecanut in India.

An oomycetous fungus causing fruit rot is the most devastating disease of arecanut in different agro-climatic zones of Karnataka with varied climatic profiles. The main aim of this investigation was to characterize the geo-distant populations infecting arecanut using robust morphological, multi-gene phylogeny and haplotype analysis. A total of 48 geo-distant fruit rot infected samples were collected during the South-West monsoon of 2017-19.

Cold plasma: a promising technology for improving the rheological characteristics of food.

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications.

Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream.

Unlabelled: The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut pulp, refined sugar with coconut sugar and potable water with tender coconut water. Two of the formulations were exclusively non-dairy, third one was the standard dairy ice cream, fourth formulation was with the inclusion of coconut sugar in the standard ice cream and the fifth one was standard ice cream with tender coconut and coconut sugar.

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives.

Ozone (O ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future.

Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut ( L.).

The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance.

Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean-to-bar" dark chocolate.

The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35-50%, 15-30%, and 20-35%, respectively. A suitable mathematical model was used to evaluate each response.

Spatial distribution and identification of potential risk regions to rice blast disease in different rice ecosystems of Karnataka.

Rice is a globally important crop and highly vulnerable to rice blast disease (RBD). We studied the spatial distribution of RBD by considering the 2-year exploratory data from 120 sampling sites over varied rice ecosystems of Karnataka, India. Point pattern and surface interpolation analyses were performed to identify the spatial distribution of RBD.

Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products.

The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies.

Moringa (Moringa oleifera Lam.) polysaccharides: Extraction, characterization, bioactivities, and industrial application.

Owing to numerous biological activities of different parts of Moringa oleifera Lam., various studies have been carried out to isolate and explore the activities of its various bioactive compounds including polysaccharides. Polysaccharides of M.

Towards Phytopathogen Diagnostics? Coconut Bud Rot Pathogen Mycelial Proteome Analysis Informs Genome Annotation.

Planetary agriculture stands to benefit immensely from phytopathogen diagnostics, which would enable early detection of pathogens with harmful effects on crops. For example, is one of the most destructive phytopathogens affecting many economically important tropical crops such as coconut. causes diseases in over 200 host plants, and notably, the bud rot disease in coconut and oil palm, which is often lethal because it is usually detected at advanced stages of infection.

Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics.

The implications of physicochemical, rheological, and thermal properties of seven eminent Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior and physico-functionalities of the extrudates were investigated. The amylose and amylopectin content of the cultivars ranged between 12.72 to 28.

Guava (Psidium guajava L.) seed: A low-volume, high-value byproduct for human health and the food industry.

Guava processing industries generate peel and seeds as primary waste fractions. Guava seeds obtained after fruit processing possess untapped potential in the field of food science due to the presence of a diversity of nutritional and bioactive compounds. Along with offering a detailed understanding of the nutritional attributes of guava seeds, the present review comprehensively elaborates on the therapeutic activities of their bioactive compounds, their techno-functional properties, and their other edible and nonedible applications.

Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice.

Low density polyethylene (LDPE) based nanocomposite films made from different levels of nanoclay, compatibilizer and thickness were evaluated for the storage stability of sugarcane juice for 60 days under ambient condition. During the storage period, important physico-chemical properties such as pH, total sugars, total soluble solids and overall acceptability were decreased with respect to increased level of nanoclay and compatibilizer as well as decreased thickness of film. Total plate count was nil till the storage period of 15 days and then there was an increase in microbial population.

Evaluation of the impact of UV radiation on rheological and textural properties of food.

Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV-C light (200-280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods.

Black soybean ( (L.) Merr.): paving the way toward new nutraceutical.

Black soybean (BS) is a nutritious legume that is high in proteins, essential amino acids, dietary fiber, vitamins, minerals, anthocyanins, phenolic acids, isoflavones, and flavones. Traditional approaches for extracting BS bioactive compounds are commonly employed because they are simple and inexpensive, but they use toxic solvents and have lower yields. As a result, new extraction techniques have been developed, such as microwave, ultrasound, and enzyme-assisted extraction.

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food.

The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf-stable food for a large population. Long-established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency.

(Motschulsky) (Coleoptera: Curculionidae) and Its Fungal Symbiont Associated with Arecanut Kernel Decay in Karnataka, India.

(Coleoptera: Curculionidae: Scolytinae) is reported causing damage to areca palm plantations ( L.-Arecaceae) in Karnataka (India). In particular, has been observed attacking and successfully reproducing on areca nuts; besides the new host plant record, the data provided here represent the first documented case of spermatophagy for this xyleborine beetle.

Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities.

Huge quantities of byproducts/wastes generated in onion processing are usually discarded, but they are excellent sources of bioactive compounds and phytochemicals. However, with growing interest in the sustainable use of resources and the circular economy to reduce adverse impacts on the environment, food processing wastes such as onion peel/skin can be extracted and employed as inputs in developing or reformulating nutrient supplements, and pharmacological drugs. This review highlights major bioactive components, especially total phenolics, total flavonoid, quercetin and its derivatives present in onion peel/skin and their therapeutic applications as cardioprotective, neuroprotective, antiobesity, antidiabetic, anticancer and antimicrobial agents.

Modeling and Optimization of Process Parameters for Nutritional Enhancement in Enzymatic Milled Rice by Multiple Linear Regression (MLR) and Artificial Neural Network (ANN).

This study involves information about the concentrations of nutrients (proteins, phenolic compounds, free amino acids, minerals (Ca, P, and Iron), hardness) in milled rice processed with enzymes; xylanase and cellulase produced by , MTCC 9166 and , MTCC164. Brown rice was processed with 60-100% enzyme (40 mL buffer -undiluted) for 30 to 150 min at 30 °C to 50 °C followed by polishing for 20-100 s at a safe moisture level. Multiple linear regression (MLR) and artificial neural network (ANN) models were used for process optimization of enzymes.

Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes.

The by-products obtained from orange and cucumber industries, such as pomace and peel, are usually discarded after primary processing. In this study, orange pomace and cucumber peel were microwave dried (180 W for 40 min) to prepare powders and incorporated at varying levels (5%-20%) to prepare tricolor pasta. The prepared pasta was evaluated for its nutraceutical, cooking, textural, and sensory characteristics.

Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour.

Pearl millet is a nutrient dense and gluten free cereal, however it's flour remains underutilized due to the onset of rancidity during its storage. To the best of our knowledge, processing methods, which could significantly reduce the rancidity of the pearl millet flour during storage, are non-existent. In this study, pearl millet grains were subjected to a preliminary hydro-treatment (HT).