Abstract Coconut endosperm has a unique fatty acid profile with a pre-dominance of saturated fatty acids like lauric acid and myristic acid. Manipulation of fatty acid biosynthesis pathways can be possible with in vitro multiplication of endosperm tissue in this important oil yielding perennial palm tree. In this study, influence of Light Emitting Diodes (LEDs)(blue, yellow and purple colored) was investigated on in vitro initiation and proliferation of coconut endosperm calli. Biomass accumulation, total soluble sugars, reducing sugars, free amino acids, total polyphenols and fatty acid profile were estimated from endosperm calli of Gangabondam Green Dwarf (GBGD) cultivar grown under different colored LEDs. Calli grown under dark conditions served as control. Results indicated that initiation of calli was faster under dark conditions, whereas the multiplication and proliferation was significantly high under purple LED. Production of total soluble sugars, reducing sugars, total polyphenols and fat contents were enhanced in cultures under LEDs in comparison to control. Fatty acid profiles, generated through gas chromatography (GC), indicated that medium chain saturated fatty acid content was more, while long chain saturated and unsaturated fatty acid content was less in cultures grown under LEDs compared to cultures under control conditions. It is evident from the results that coconut endosperm calli can be initially initiated under dark conditions and it has the potential to proliferate under LED conditions with significant impact on fatty acid synthesis.

AbstractThe jackfruit is the largest edible fruit but remains underutilized due to challenges such as sticky latex, labor‐intensive peeling/coring, and lack of mechanization. This study developed and evaluated a jackfruit peeling, coring, and cutting machine to enhance processing efficiency. Performance was modeled using response surface methodology (RSM) and artificial neural network (ANN). Three jackfruit sizes (small, medium, and large) and three machine speeds (90, 120, and 150 RPM) were evaluated for peeling time (26.1–50.3 s), peeling efficiency (71.6%–85.3%), coring time (15.5–29.9 s), coring efficiency (74.7%–96.0%), and bulb wastage (6.2%–17.6%). RSM showed high model adequacy (R2 ≥ 0.97) and ANN confirmed prediction reliability (R2 = 0.81–0.99; mean square error = 4.4–44.9). Increasing fruit size significantly increased peeling and coring times but decreased efficiencies. Machine speeds caused minor variations. Optimized conditions of 120 RPM fruit holder speed and 150 RPM corer speed gave maximum desirability (0.869). The machine had a payback period of 2 years and benefit–cost ratio of 2.32 versus 2.66 for manual peeling/coring. The mechanized jackfruit processing will promote enhanced utilization of this nutritious fruit.Practical applicationsThe mechanized jackfruit peeling‐coring‐cutting machine developed in this study has significant practical utility. By enabling efficient and rapid processing of jackfruits, the machine can help tap the underutilized potential of this highly nutritious and functionally beneficial fruit. The optimized machine parameters allow jackfruit processing industries to achieve higher throughput with reduced wastage, thereby boosting productivity and profits. Additionally, the mechanization facilitates value‐addition by enabling jackfruit utilization in various processed products like chips, flour, jam, etc. Further, the machine helps create livelihood opportunities in jackfruit value chains, as it reduces drudgery and enhances process efficiency as compared to manual methods. The simple fabrication and operation also enable adoption by farmer‐producer organizations, self‐help groups, and community‐based jackfruit processing enterprises. Overall, the mechanized solution provides an impetus for sustainable utilization of jackfruit, while also addressing issues like food loss, nutrition security, income support, and women empowerment. The practical insights on machine performance modeling using response surface methodology and artificial neural network approaches further facilitate quality improvements in equipment design.

The process of extracting collagen from food waste (CFW) has captured significant attention, due to its promising economic and environmental benefits. With the growing need for collagen in multiple industries, tapping into food waste as a valuable source offers a sustainable approach that tackles resource efficiency and waste reduction simultaneously. This review aims to comprehensively analyze various aspects of collagen extraction from food waste, providing a holistic understanding of its advancements and potential applications. The scope of this analysis includes exploring the structure of collagen, its different types, and the functional implications, they have. Additionally, the different sources of CFW, including bovine, porcine, aquatic, and insect sources were introduced. To provide a detailed view, the paper also covers traditional and advanced extraction methods, along with an examination of industrial technologies, cost economics, feasibility analysis, and the applications and biological activities of CFW peptides/hydrolysates. Recent advancements in extraction technologies have shown promising results in recovering collagen from discarded food. Techniques like deep eutectic solvent, supercritical fluid extraction, extrusion, and ultrasound-assisted extraction have shown potential for abundant yields and sustainability. These methods are scalable for widespread commercial use and have shown favorable outcomes in resource utilization and waste reduction. The diverse biological properties of collagen peptides and hydrolysates make them potential applications in various fields, including food, pharmaceuticals, cosmetics, and the biomedical sector.

Food printing is a cutting-edge manufacturing technique that uses advanced printing methods such as binder jetting, extrusion-based printing, and inkjet printing to build an object layer by layer to achieve the required shape of food items such as chocolate and cheese. 3DFP (3-dimensional food printing) has the potential to combine delicate and easily degradable bioactive compounds and other functional elements into functional 3DFP food products, contributing greatly to the development of nutritious food. Many nations make different types of 3D food printers nowadays, creating specialty meals like space food, restaurants, elderly food, and floating food. Numerous benefits of 3DFP include the development of individualized food items with regard to taste and nutrition, the decentralisation of food production, the decrease of food waste, and commercial innovation. Based on the benefits of customizing current food to one’s taste and use, three-dimensional food printing technology can be applied to a variety of food categories. One of the reasons for the increase in research into this technology is the ability to produce modified products that are tailored to suit the taste preferences and specific nutritional demands of consumers. In this review, the industrial situation of 3DFP technology was examined along with recommendations for expanding the market for 3D-printed food in the new typical age.

Abstract Background The bud rot pathogen Phytophthora palmivora poses a significant threat to coconut production worldwide. Effective management strategies against this devastating pathogen are lacking due to the absence of resistant cultivars and limited knowledge about its pathogenicity mechanisms. To address this, we conducted dual RNA-seq analyses at three time points (12, 24, and 36 hours post-infection) during the initial progression of the disease, using a standardized in vitro assay. This study aimed to identify transcriptional regulation following infection and decipher the system-level host response to P. palmivora. Results Differential gene expression (DGE) analysis between control and infected samples revealed extensive modulation of stress-responsive genes in coconut. In contrast, P. palmivora showed differential expression of genes encoding effector and carbohydrate-active enzymes (CAZy). Pathway enrichment analysis highlighted the up-regulation of genes associated with plant-pathogen interaction pathway and plant hormone signal transduction in coconut. To validate our findings, we selected ten candidate differentially expressed genes (DEGs) from both coconut and P. palmivora for quantification using qRT-PCR at the three time points. The expression trends observed in qRT-PCR confirmed the reliability of the dual RNA-seq data, further supporting the comprehensive outlook on the global response of coconut to P. palmivora infection. Conclusions This study highlights the significant modulation of stress-responsive genes in coconut and differential expression of effector and carbohydrate-active enzyme genes in P. palmivora during bud rot infection. The findings provide valuable insights into the molecular interactions and transcriptional regulation underlying the coconut-P. palmivora pathosystem, aiding in the development of effective management strategies against this devastating pathogen.

AbstractThis paper targeted to investigate rehydration characteristics of dehydrated black beauty eggplant (which was dried under sun, by hot air, microwave, and infrared) at 25, 50, and 75°C, and to analyze rehydration ratio (RR) by artificial neural network (ANN) approach. RRs of both microwave‐processed specimens (between 5.66 and 7.91) and sun‐dried ones (between 5.38 and 6.37) were always greater than the others, at all rehydration temperatures. Rehydration temperature had an enhancing effect on RRs, and the image that closely resembled the fresh sample was captured in the microwave‐dried rehydrated samples. Nearly 180–240 min was adequate for rehydration of all slices. Zeroth‐ and first‐order kinetic models, Peleg, Peppas, and two‐term exponential decay models, as well as a new rational model were tested to describe rehydration kinetics. Two‐term equation was almost superior with high R2 (between 0.9734 and 0.9994) and the lowest root mean square error (RMSE) and χ2. Novel recommended mathematical expression was also successful (R2: 0.9679–0.9989, χ2: 0.0051–0.0975, RMSE: 0.0191–0.0866). Regarding relationship between actual and predicted RRs and performance indices of ANN equation, overall R and R2 were recorded as follows: 0.9975–0.9950 (sun‐dried) > 0.99642–0.9929 (hot air‐dried) > 0.9955–0.9911 (infrared‐dried) > 0.9907–0.9815 (microwave‐dried), respectively. The proposed ANN model and novel mathematical formula not only offer a considerable potential in predicting rehydration patterns and developing rehydration protocols in food production sector, but also contribute to save energy by completely understanding the process and optimizing conditions.Practical applicationsThe eggplant is a cherished vegetable often dried, providing a velvety texture and rich taste in Anatolian recipes. In Anatolia, colorful vegetables are strung together on strings, adorning traditional houses, and serving as a testament to the region's deep‐rooted cultural heritage. The Turkic people in Central Asia demonstrated remarkable skill in preserving plants by carefully drying leaves, stems, or roots. The process of rehydration entails the addition of water to dehydrated eggplant slices in order to restore their initial dimensions and attributes for being consumed. This investigation integrates the utilization of ANNs to simulate the rehydration procedures of eggplant. This simulation can be employed for the purpose of quality control and standardization within the food sector. Hence, food manufacturers can anticipate the rehydration characteristics of their products across various production batches and conditions, thereby guaranteeing adherence to quality benchmarks.

AbstractCoconut husk is widely used as a source of natural fibers in the tropics. Dehusking and fiber extraction are some of the important unit operations in coir manufacturing. For the development of an efficient and economically viable fiber extraction machine, the engineering properties of conventional and organically grown coconuts were evaluated. Selected engineering properties of whole coconut were investigated. The average true density and bulk density were in the range of 414.63 ± 111.85 to 529.28 ± 123.02 and 161.66 ± 24.41 to 212.23 ± 18.96 kg/m3, respectively. Along with whole coconuts, engineering properties of husk (weight, moisture content, and husk thickness), shell (weight, thickness, bulk density, and moisture content), and kernel parameters (weight, thickness, and moisture content) were also evaluated. The application of organic treatment (T4) exhibited substantial impacts, leading to a higher coconut weight (1.354 kg) as compared to conventional practices (T5), and increased dimensions (158.599 mm diameter and 205.000 mm height) and improved bulk density (190.97 kg/m3) in comparison to other organic treatments. In deshelled coconuts, T4 showcased a higher shell weight (175.667 g) and shell thickness (4.767 mm). The kernel parameters of T4 displayed enhancements, featuring a kernel weight of 314.334 g and a thickness of 11.774 mm. Although the study could not find any correlation between the farming practices and engineering characteristics of coconut fruit, the data presented herein could be utilized for the design and improvisation of efficient fiber extraction machines.Practical ApplicationsDeveloping countries are exploring the possibilities of implementation of organic farming for the production of agro products. Implementation of organic farming not only affects yield but may also change the engineering properties and nutritional characteristics of products. Understanding the engineering properties of food products grown under organic conditions is important for the modification of the design in the existing machineries and/or development of new food processing equipments.

ABSTRACT Microbial spoilage is a major cause of degradation of the quality characteristics of products, such as meat and dairy products or fruits and vegetables. There is a need for eco-friendly practices that prevent microbial growth, while preserving the nutritional value of these products during processing and transportation to the consumer. Traditional food preservation methods, being thermal or chemical techniques, often have a negative impact on the sensory, quality and textural characteristics of the food product. Ozonation is of interest for the food industry using the antimicrobial properties of ozone. It is important for various food products to control the oxidation of lipids. The effects of ozone treatment on lipid oxidation in foods are evaluated in this review. The mechanisms of lipid ozone oxidation are discussed, and the results of different studies are analyzed. It also examines the factors that can affect the efficacy of ozone treatment and the possible risks associated with this technology. Ozone treatment prolongs shelf life, while maintaining product quality and is cost-effective in terms of energy use. It has been shown to inhibit the formation of volatile compounds in some food products, and reduce the occurrence of reactions that reduce the overall quality characteristics of the food, such as lipid oxidation. The effect of ozone application on quality varies with the structure of the food, ozone application time and dose amount.

AbstractThis review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.