Extraction kinetics and thermodynamic evaluation of functional components in thermosonicated Sohshang juice optimized by ANN-GA.

This study investigates the underlying extraction kinetics and thermodynamic principles driving the process, building on earlier research that enhanced thermosonication (TS) settings to boost the bioactive components of Sohshang () fruit juice. Responses were assessed over a temperature range of 30 °C to 50 °C after the ideal thermosonicated sohshang fruit juice (TSSJ) processing parameters (50% amplitude, 40 °C, and 60 minutes) were determined using the integrated ANN-GA model. The study uses kinetic modeling to determine the best mathematical fit by analyzing the release patterns of functional components like ascorbic acid (AA), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AOA).

Cold Plasma-A Sustainable Energy-Efficient Low-Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications.

Nonthermal technologies, mostly utilized for microbial inactivation and quality preservation in food, are attracting increased interest, particularly in nonthermal plasma. Cold plasma (CP) demonstrates favorable results, such as increased germination, enhanced functional and rheological characteristics, and the eradication of microorganisms. Consequently, CP is a novel technology in food processing that has significantly contributed to the prevention of food spoilage.

Impact of Tray and Freeze Drying on Physico-Chemical and Functional Properties of Underutilized ().

Roxb. (), an underutilized minor fruit from Assam, holds significant potential as it exhibits substantial traditional medicinal properties. However, its preservation and utilization remain limited, necessitating effective processing techniques.

Recent advances in plant protein-based sustainable edible film and coatings for applications in the food-pharma industry - Opportunities and challenges: A review.

Plant protein-based edible film and coatings have emerged as eco-friendly alternatives to synthetic packaging, offering biodegradable, non-toxic solutions. Their biocompatibility and film-forming properties make them suitable for direct application on food products, reducing reliance on non-degradable plastics and lowering environmental pollution. Despite their promising advantages, challenges remain in optimizing mechanical properties, production scalability, and consumer acceptance.

Recent advances on artificial intelligence-based approaches for food adulteration and fraud detection in the food industry: Challenges and opportunities.

Food adulteration is the deceitful practice of misleading consumers about food to profit from it. The threat to public health and food quality or nutritional valuable make it a major issue. Food origin and adulteration should be considered to safeguard customers against fraud.

Recent advances in sustainable biopolymer-based nanocomposites for smart food packaging: A review.

The main goal of emerging food-packaging technologies is to address environmental issues and minimize their impact, while also guaranteeing food quality and safety for consumers. Bio-based polymers have drawn significant interest as a means to reduce the usage and environmental impact of petroleum-derived polymeric products. Therefore, this current review highlights on the biopolymer blends, various biodegradable bio-nanocomposites materials, and their synthesis and characterization techniques recently used in the smart food packaging industry.

Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables.

Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables offers a natural and chemical-free method. However, the inherent instability of plant bioactive compounds underscores the necessity for encapsulation techniques. Essential oil-based nanoemulsions (EO-NEs) stand out among food additives due to their distinctive antibacterial and antioxidant properties.

Artificial neural networks (ANN)-genetic algorithm (GA) optimization on thermosonicated achocha juice: kinetic and thermodynamic perspectives of retained phytocompounds.

The extraction of phytocompounds from Achocha () vegetable juice using traditional methods often results in suboptimal yields and efficiency. This study aimed to enhance the extraction process through the application of thermosonication (TS). To achieve this, an artificial neural network (ANN) and a genetic algorithm (GA) were utilized to simulate and optimize the process parameters.

Sustainable production of cellulosic biopolymers for enhanced smart food packaging: An up-to-date review.

Biodegradable and sustainable food packaging (FP) materials have gained immense global importance to reduce plastic pollution and environmental impact. Therefore, this review focused on the recent advances in biopolymers based on cellulose derivatives for FP applications. Cellulose, an abundant and renewable biopolymer, and its various derivatives, namely cellulose acetate, cellulose sulphate, nanocellulose, carboxymethyl cellulose, and methylcellulose, are explored as promising substitutes for conventional plastic in FP.

Development and Performance Analysis of an Automatic Core Cutter for Elephant Apple ( L.) Processing.

Elephant apple, a fruit with numerous bioactive compounds, is rich in therapeutic qualities. However, its use in processed products is limited due to insufficient postharvest processing methods. To address this issue, an automatic core cutter (ACC) was developed to handle the hard nature of the fruit while cutting.

Optimizing Quality and Shelf-Life Extension of Bor-Thekera () Juice: A Thermosonication Approach with Artificial Neural Network Modeling.

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice.

Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds.

Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector.

Effect of Thermosonication on the Nutritional Quality of Lapsi () Fruit Juice: Application of Advanced Artificial Neural Networks.

This study explored the effect of thermosonication on the nutritional properties of lapsi () fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of these treatments on the juice's physicochemical, nutritional, and microbiological qualities. In order to maximise the retention of nutritional properties, enhance juice quality, and boost efficiency, an artificial neural network (ANN) model was also developed to forecast the optimisation of process parameters for the quality of lapsi fruit juice.

Recent advances in 3D printing properties of natural food gels: Application of innovative food additives.

Recent advances in 3D printing technology have provided a new avenue for food manufacturing. However, one challenge in 3D printing food is the limited availability of printable materials that can mimic the properties of real food. This review focused on the various 3DFP methodologies, as well as the reinforcement of natural food gel for improving printing features in 3D printed food.

Bioactive Compounds and Health-Promoting Properties of Elephant Apple ( L.): A Comprehensive Review.

Elephant apple ( L.) grows wild in Southeast Asia's forests, including in China, India, Nepal, Bangladesh, and Sri Lanka. Elephant apples are considered essential fruit crops because of their high nutritional value, which includes high levels of vitamin C, carbohydrates, fats, fibre, protein, minerals, and fatty acids.

Experimental investigation and energy-exergy-environmental-economic analysis of modified indirect solar dual collector dryer while drying myrobalan slices.

The paper presents the performance evaluation of a modified indirect solar dual collector dryer (MIS2CD) integrated with a thermal storage system for drying myrobalan slices. The design of the solar collector and solar collector with thermal storage was to supply uninterrupted thermal energy to the drying chamber during sunny and sunset hours. To evaluate the dryer performances, one lot (20 kg) of myrobalan was dried in the MIS2CD, and as a result, the thermal efficiency and energy supply period of MIS2CD increased by 12 ± 02% and 41 ± 1.

Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy.

The growing population and healthy food demands have led to a rise in food waste generation, causing severe environmental and economic impacts. However, food waste (FW) can be converted into sustainable animal feed, reducing waste disposal and providing an alternative protein source for animals. The utilization of FW as animal feed presents a solution that not only tackles challenges pertaining to FW management and food security but also lessens the demand for the development of traditional feed, which is an endeavour that is both resource and environmentally intensive in nature.

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp.

The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods.

Recent Advances in Cellulose-Based Hydrogels: Food Applications.

In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules.

A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications.

Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc.

Experimental investigation of modified indirect solar dryer with integrated thermal storage material for drying of dhekia (Diplazium esculentum) fern.

Food product drying is a crucial stage in the preservation of crops and agricultural by-products that are used as raw materials for numerous end applications. The novelty of the study is the application of a phase change material in a solar dryer to improve the effectiveness of drying and reducing the overall drying period for drying while retaining/improving the quality parameters of the dried dhekia (Diplazium esculentum). The modified indirect thermal storage integrated solar dryer made up of a single-pass solar collector is attached with the drying chamber of 16.