The effect of the application of chitosan–Aloe vera coatings emulsified with beeswax (0, 0.5, 1, 1.5 and 2%) during storage of Mangifera indica L. (cv Anwar Ratol) was investigated. Particle size of emulsions was reduced significantly with an increase in beeswax concentration. Water vapor permeability of the coatings was reduced by 43.7% with an increase in concentration of beeswax to 2%. The coated mangoes (at all concentrations of beeswax) exhibited reduced weight loss, delayed firmness loss, minimized pH change, maintained the total soluble solid contents, and retained free radical scavenging activity and total phenolic contents when stored at 18 °C and 75 ± 5% R.H. The best results were produced with a formulation containing 2.0% beeswax. Antimicrobial properties of chitosan and Aloe vera coatings were also improved with an increase in beeswax concentration and remarkably reduced the disease incidence in mangoes. In conclusion, beeswax-emulsified chitosan–Aloe vera coatings can be effectively used to increase the shelf life and marketable period of mangoes.

In the current study, whey protein fractal assembly (FA) particles were manufactured and used as emulsifying agent to manufacture oil-in-water (o/w) emulsion system, namely FA emulsion. The cold-set gelation behavior of FA emulsion was investigated in terms of gel phase stability, rheology, and tribology. FA particles were prepared by heating whey protein isolate (WPI) solution (90 g.L^-1) at 80°C for 24 h. The fractal morphology of FA particles was observed using transmission electron microscopy. The "protein aggregation index" for WPI solution and FA sol was found as 4.3 ± 0.6% and 78.2 ± 0.7%, respectively. FA sol had z-average diameter of 133.16 ± 3.59 nm. WPI and FA dispersion systems had similar isoelectric point (IEP) at ∼pH 4.6. FA particles had higher surface hydrophobicity as compared with WPI. WPI and FA stabilized emulsions showed similar droplet size distribution while FA emulsion had higher surface charge than WPI emulsion. WPI- and FA-emulsions were then used to fabricate 18 cold-set gels by manipulating pH (4.6, 5.8 and 7.0) and added levels of Ca²⁺ (0, 5, and 10mM), in which 9 gels derived from WPI-emulsions were used as control samples. WPI emulsion was not able to form self-supported and phase stable gel under each gelation condition tested in this work, whereas FA emulsion gels demonstrated a superior syneresis stability. According to the large amplitude shear rheology characterization, FA emulsion gels showed both strain stiffening-softening transition and shear-thinning-thickening transition behaviors depending on the applied strain and oscillatory frequency. Lissajous-Bowditch plots revealed unsteady rheological behavior ranging from perfect plastic to Bingham plastic depending upon the applied angular frequency. The selected FA emulsion gels demonstrated acceptable lubrication behaviors. These findings indicate that the characterized FA emulsion gels may be utilized as protein-based texturizers in diversified food matrices.

Environmental consciousness as well as individual”™s demand for ready to eat food, recently, has changed the trends in food packaging leading to the development of biodegradable and edible packaging. Emulsified edible films have better transparency, superior mechanical properties and provide barriers to water and other atmospheric gases. Edible films if not consumed, biodegrad chemically. In present study, edible films were, initially, prepared using Chitosan and Aloe vera at different concentrations. Films were then subjected to physical and mechanical testing. Films with 20% Aloe vera had low thickness as compared to films with no Aloe vera. These films also had superior mechanical properties and lower water vapor permeability. Films with 20% Aloe vera were, then, selected and beeswax was dispersed in Chitosan-Aloe vera solution at concentration upto 2.0% followed by film preparation through casting technique. Thickness and water vapor permeability were observed to be improved with increase in concentration of beeswax. Tensile strength of edible films was also improved 1.3 times when concentration of beeswax increased from 0.5 to 2.0%. Percentage elongation decreased with increase in beeswax concentration in the emulsified films. No change in particle size was observed with change in concentration of beeswax. Emulsions were also stable at room temperatures. Decrease in transparency of emulsified edible films was observed with increase in beeswax content in the emulsified films. In addition, cost analysis of the films proved them reasonable to be used as an alternate of synthetic packaging materials.

Grape pomace is a rich source of bioactive compounds and dietary fiber. This study aims to valorize the grape pomace by microwave-vacuum-assisted drying and extraction, which is a novel, green, and clean label technology. The drying and extraction of bioactive compounds from the grape pomace was optimized using response surface methodology. Box-Behnken design was used for three process variables, i.e., time, power, and vacuum levels. The highest drying rate was observed (5.53 g/100 g min after 10 min of drying) at the combination of 80 W and 20 inHg. This combination significantly reduced the drying time (25%) and resulted in the highest yield (64.5%) of bioactive compounds. Equally, changes in moisture ratio behavior were rapid under these processing conditions. Furthermore, Midilli model (R² = 0.999, RMSE = 0.002, SSE = 3.71 × 10⁻⁶) was the best to justify the fitness of experimental values with predicted values. In addition, the diffusion coefficient, activation energy, and extraction yield were increased with increase in power and pressure. The concentration of bioactive components was higher in dried pomace compared to the extract. The extraction was successfully achieved without the use of solvent and the characteristics of extracted phenolics remained unaltered. Based on these findings, the microwave-vacuum-assisted drying and extraction process can be claimed as a sustainable approach.

The loss of fresh fruits after harvesting is not new since it has constantly been a challenge for humankind. The growing population in developing countries, where food shortages exist, require serious food security measures to address hunger and malnutrition. Present research focused on the development, fabrication and testing of mango pulp extractor to assist small-scale fruit farmers in the countryside with a view to minimizing fruit spoilage. The unit, whose major material was food grade stainless steel (SS-304), consists of major components such as teflon brushes mounted shaft, motor, main frame, hopper, extraction compartment, pulp outlet, fruit residue outlet, perforated sieve and bearings. After construction, the machine was tested at three feed rate (2.0, 2.5, 3.0 kg/min) and extraction speed levels (500, 900 and 1400 rpm). Each of these factors was replicated three times, which resulted into 3 × 3 × 3 factorial experimental design. The optimum operating parameters for maximum pulp yield, maximum extraction efficiency and minimum extraction losses were determined. The physicochemical analysis of the extracted pulp was also carried out. Results revealed a maximum pulp yield of 77.9%, highest extraction efficiency of 96.03% and highest extraction loss of 9.3%. The mango pulp extraction machine was found to be affordable, easy to operate and maintain. The breakeven point of the machine was found to be 40 h if the machine is operated at its peak capacity. Therefore, it is recommended for small-scale farmers and for cottage industry.