Zein-based anti-browning cling wraps for fresh-cut apple slices

The usage of cling wraps is emerging as an easy and cost-effective approach to protect fresh-cut fruits and vegetables from dust, whilst improving visual appeal on retail counters. This study focused on developing an alternate, protein-based packaging material as a food grade cling wrap for food packaging applications. Zein-based cling wraps were produced, and their physical and mechanical characteristics were evaluated and compared with conventionally used chitosan biopolymer films and commercial synthetic polymer films. Antioxidant potential of the prepared films was studied, and the effectiveness of the developed films as anti-browning cling wraps was evaluated using studies conducted on fresh-cut apple slices at ambient conditions. Anti-browning effects were in par with polymeric counterparts; however, zein cling wraps could better prevent weight loss in apple slices. Zein-based films can be adopted as biodegradable food grade cling wraps as an alternative to chitosan and synthetic polymeric materials.     

Rheological Properties of Certain Processed Rice Products

Two popular rice products, namely expanded rice and flaked rice, are prepared from parboiled rice. As about 90% dry weight of milled rice is starch, the behaviour of rice and its products reflects largely the behaviour of its starch. The above precooked rice products which undergo a high degree of thermal and/or mechanical treatment during processing have a high degree of gelatinization and display therefore properties like those of pregelatinized starch. Both expanded rice and flaked rice have high water binding capacity and cold-swelling properties. Under suitable moisture conditions they undergo retrogradation and show reduced hydration and viscosity. Normal steam-parboild rice shows much lower viscosity because of a comparatively low degree of starch gelatinization during processing and its subsequent retrogradation. Rheologically the cold slurry of these products indicates a thixotropic system demonstrating time dependent thinning. Further, a dependence on slurry concentration and degree of processing and a yield value behind a certain concentration were also apparent. The cold swelling properties of flaked rice and expanded rice show potential use of their flour as a possible subsitute for pregelatinized starch in food and other industries.     

Extrusion-Grafting Starch Onto Vinylic Polymers

The review outlines the rationale behind starch polymer based thermoplastic resin production using reactive extrusion processing techniques, as well as characterization of these polymers.     

Investigation of antimicrobial properties and in-vitro bioactivity of Ce3+-Sr2+dual-substituted nano hydroxyapatites

Dual doped calcium apatite has been widely focused as it enhances the osteoconductive property for the possible applications in orthopedic and dental implants. In this work, we investigate the antimicrobial and bioactive properties of cerium/strontium (Ce³⁺/Sr²⁺) co-substituted hydroxyapatite (HA) nanoparticles synthesized by sol-gel assisted precipitation method. The structure, morphology, functional groups, photoluminescence, and thermal stability of the developed systems are examined. The comparative studies performed among the pure HA, Sr²⁺, and Ce³⁺-substituted HA nanoparticles illustrate higher antibacterial activity with lowered apatite-forming ability and biocompatibility for the Ce³⁺-substituted HA. However, the Ce³⁺/Sr²⁺co-substituted HA exhibits better biocompatibility, apatite-forming ability, and good antimicrobial properties. Sr²⁺ ion inclusion leads to better biological properties and compromise the cytotoxic nature of the Ce³⁺-HA. In addition, the Ce³⁺/Sr²⁺-HA nanoparticles prevent thermal decomposition up to 700°C, pointing also toward the possibility of this co-substituted HA in bone implant applications.     

Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits

Thermal processing of canned fruits is an important preservation technique used to increase the shelf life of canned foods through the inactivation of spoilage microorganisms and enzymes. The objective of this study was to develop a computational fluid dynamics model to investigate the temperature profiles during the thermal processing of canned pineapple products. Two different kinds of products such as canned pineapple slices and titbits were analyzed to investigate the effect of size reduction of the product on the efficacy of heat transfer during thermal processing. The simulation results were validated with the experimental measurements of temperatures. The temperature profile, slowest heating zone (SHZ), and the effects of natural convection and conduction heating on canned pineapple slices and titbits were studied. In the canned pineapple slices, the SHZ was found to lie inside the pineapple slices. In contrast, for the pineapple titbits, the SHZ was present at the bottom of the can. The pineapple titbits were found to achieve a rapid temperature increase owing to the combined effects of buoyancy-induced natural convection and increased surface area available for higher heat transfer. This finding signifies the retention of the nutritive properties of pineapple by preventing the loss of heat-labile nutrients like vitamins without compromising the commercial sterility of the product.     

Medium chain triglycerides (MCT): State-of-the-art on chemistry,synthesis, health benefits and applications in food industry

Medium chain triglycerides (MCT) are esters of fatty acids with 6 to 12 carbon atom chains. Naturally, they occur in various sources; their composition and bioactivity are source and extraction process-linked. The molecular size of MCT oil permits unique metabolic pathways and energy production rates, making MCT oil a high-value functional food. This review details the common sources of MCT oil, presenting critical information on the various approaches for MCT oil extraction or synthesis. Apart from conventional techniques, non-thermal processing methods that show promising prospects are analyzed. The biological effects of MCT oil are summarized, and the range of need-driven modification approaches are elaborated. A section is devoted to highlighting the recent trends in the application of MCT oil for food, nutraceuticals, and allied applications. While much is debated about the role of MCT oil in human health and wellness, there is limited information on daily requirements, impact on specific population groups, and effects of long-term consumption. Nonetheless, several studies have been conducted and continue to identify the most effective methods for MCT oil extraction, processing, handling, and storage. A knowledge gap exists and future research must focus on technology packages for scalability and sustainability.