The flowability of food powders is a critical determinant of their processing efficiency, product quality, and overall operational success. This review delves into the intricacies of powder flowability, elucidating the factors that govern it and exploring various methods for its evaluation and enhancement. Particle size and distribution, particle shape, surface properties, moisture content, and storage conditions stand as the key determinants of powder flowability. Finer powders, with their increased interparticle cohesive forces, tend to exhibit poorer flowability. Particle shape also plays a role, with irregular or elongated particles flowing less readily than spherical ones. Surface properties influence interparticle friction, thereby impacting flow behavior. Moisture content significantly affects flowability, as increased moisture can lead to liquid bridge formation, hindering powder movement. Storage temperature, on the other hand, generally enhances powder flow due to reduced interparticle cohesive forces at higher temperatures. This highlights the need to understand the factors influencing food powder flowability and to employ appropriate evaluation strategies for optimizing food powder processing efficiency, product quality, and overall production success.

Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen horticultural product of which E. japonica variety is used for the production of fruits and E. deflexa and E. prinoides are used for rootstocks. A good-quality loquat fruit has total soluble solids content of more than 12%, acidity in the range of 0.3–0.6% and low flesh firmness. Loquat fruit and leaves have high concentrations of vitamin A, ascorbic acid, calcium, iron, manganese, potassium, and pharmacologically active constituents such as kaempferol, ursolic acid, oleanolic acid, tartaric acid, and quercetin. It also possesses several pharmacological properties like anti-inflammatory, antitumor, antioxidative, antimutagenic, antidiabetic activity, etc. The fruit has a short shelf life and is highly susceptible to various physiological disorders and decay after harvesting. It requires proper storage techniques and post-harvest treatments (physical, chemical, and biological). To increase the availability to consumers and add more value to loquat fruit, it is processed into different products such as jam, jellies, juice, wine, canned fruit, dried slices, etc. Dried leaves can be incorporated in the development of food products such as tofu, cookies, and noodles. The loquat seeds can be used for preparing starch and extraction of oil. In view of this information, this paper is uniquely worked upon to review all discussions from past literatures along with the recent developments for understanding the paradigm of loquat and making it easy for readers and researchers to have a quick glance over recent trends and innovations. Abbreviations: TSS, total soluble solids; TPC, total phenolic content; LDL, low-density lipoprotein; HCA, hydrocinnamic acid; DPPH, 2,2-Diphenyl-1-picryldrazyl; PPO, polyphenol oxidase; CA, controlled atmosphere; MAP, modified atmosphere packaging; POD, peroxidase; MeJA, methyl jasmonate; 1-MCP, 1-methylcyclopropene; LOX, lipoxygenase; NO, nitric oxide; ROS, reactive oxygen species; LLP, loquat leaf powder; RWD, refractance window drying; LTC, low-temperature conditioning

Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health. Hence, this review provides a brief overview of the occurrence, chemical characteristics, biosynthetic processes, health hazards, and detection techniques of AFs, along with a focus on detoxification and management strategies that could be implemented for food safety and security.

Nanotechnology is a rapidly growing field with profound applications in different domains, particularly in food science and technology. Nanoparticles (NPs) synthesis, an integral part of nanotechnology-based applications, is broadly classified into chemical, physical and biosynthesis methods. Chemically sensitive and energy-intensive procedures employed for NPs synthesis are some of the limits of traditional chemical approaches. Recent research has focused on developing easy, nontoxic, cost-effective, and environment-friendly NPs synthesis during the last decade. Biosynthesis approaches have been developed to achieve this goal as it is a viable alternative to existing chemical techniques for the synthesis of metallic nanomaterials. Fruit peels contain abundant bioactive compounds including phenols, flavonoids, tannins, triterpenoids, steroids, glycosides, carotenoids, anthocyanins, ellagitannins, vitamin C, and essential oils with substantial health benefits, anti-bacterial and antioxidant properties, generally discarded as byproduct or waste by the fruit processing industry. NPs synthesized using bioactive compounds from fruit peel has futuristic applications for an unrealized market potential for nutraceutical and pharmaceutical delivery. Numerous studies have been conducted for the biosynthesis of metallic NPs such as silver (AgNPs), gold (AuNPs), zinc oxide, iron, copper, palladium and titanium using fruit peel extract, and their synthesis mechanism have been reported in the present review. Additionally, NPs synthesis methods and applications of fruit peel NPs have been discussed. Graphical Abstract