This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

To meet the increasing consumer demands for fruits, the implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today’s global market. The objective of present work was to establish a difference in the physiological and biochemical and profiles of naturally ripened mangoes vs. those ripened by application of synthetic calcium carbide and ethylene. The application of calcium carbide at 10 g/kg mangoes resulted early ripening in 2 days, with a 3-day shelf life, as compared with 5 and 6 days, for mangoes ripened by ethylene and naturally, respectively. Higher levels of calcium carbide reduced moisture, fiber, protein and carbohydrates content and increased the ash content of mangoes, as compared to higher levels of ethylene, whereas in naturally ripened mangoes the content percentages were 80.21, 3.57, 3.05 6.27 and 4.74, respectively. Artificial ripening resulted in significant loss of ascorbic, citric and malic acid, as values were recorded 35.94, 2.12 and 0.63 mg/g, respectively, in mangoes ripened with 10 g/kg of calcium carbide. However, in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively. There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes. Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g). The organoleptic quality of the fruit decreased significantly (p < 0.05) as a result of the use of calcium carbide. Although use of artificial ripening techniques provides speedy ripening of mangoes, there are obvious limitations. Consequently, natural ripening should be promoted in order to have safer and more nutritious mangoes.

Whey beverages that have been added with fruits pulp have always been remained the priority demand of food consumers, but loss of nutritional contents and microbial safety of such beverages is always matter of concern of food producers. To overcome these issues food experts are always in try to find out the processing and preservation techniques for safety of these beverages. In present study kinnow-whey beverage was prepared by addition of kinnow concentrate and acidic whey, at optimum concentrations. Effect of different processing techniques on the physicochemical properties, microbial inactivation, and sensory characteristics of beverage were investigated during 90 days of storage. The outcomes of pasteurization were compared with non-thermal techniques, such as use of preservatives and sonication (20 kHz frequency, 70% amplitude and 5, 10 and 15 min). pH values of all the treatments were reduced, whereas titratable acidity was increased significantly, during storage. There was a significant increase in the brix, viscosity and total solids, with the increase in the storage period. Highest values obtained for brix, viscosity and total solids were T₃ (14.32°), T₃ (15.13 cP), and T₃ (15.13 mg/L) after 90 days storage, respectively. Total plate count (TPC) and yeast and mold count were increased during prolong storage in all treatments. Results showed that the maximum TPC was noted in T₀ (2.9 × 10⁴ cfu/ml) at 90 days, while minimum TPC was observed in T₅ (0.8 × 10⁴ cfu/ml) at start of study. Similarly, maximum yeast and mold count were noted in T₁ (3.2 × 10⁴ cfu/ml) at 90 days whereas, minimum yeast and mold count was observed in T₅ (0.1 × 10⁴ cfu/ml) at start of study. Overall acceptability of beverage was highest in 15 min sonicated treatments. It was concluded that the beverages processed with sonication (15 min) demonstrated better stability and sensory attributes compared to other techniques.

Food waste and by-products negatively impact the environment, economy, and society. One solution to this issue is repurposing this waste by creating food packaging materials. Packaging is safe for food, but using non-biodegradable materials, including microplastics, has led to pollution. The food industry generates substantial amounts of waste that creates environmental concerns. Edible and functional food packaging, crafted from food waste and natural materials, presents a sustainable approach by reducing waste and plastic usage. These edible materials are consumed with food, reducing disposal and environmental impact. This manuscript explores the potential uses of biopolymers, packaging, and edible films and coatings As alternatives to traditional food packaging. By-products of fruits are valuable food waste, often discarded despite containing beneficial compounds like polyphenols, vitamins, and minerals. This review focuses on recent research using vegetable and fruit waste to improve packaging systems, antioxidant, physical, and mechanical properties, and antimicrobial features; advancements in synthetic and biobased films enhanced with by-product compounds; and their role in biodegradable food packaging. Graphical Abstract

Background: Ripening of climacteric vegetable, tomato, is a complicated process that results in numerous physiological and biochemical changes, and role of ethylene in this phenomenon is very crucial. Use of different ethylene scavengers can control the post-harvest ripening and quality of tomatoes. In current study, combinations of chemicals as 2% CaCl₂ and KMnO₄ (T₁), 1 mM salicylic acid and KMnO₄ (T₂), 2% CaCl₂ and K₂Cr₂O₇ (T₃) and 1 mM salicylic acid and K₂Cr₂O₇ (T₄), were tested to study their effect on pH, acidity, total soluble solids (TSS), vitamin C, lycopene, phenolics, flavonoids and antioxidant activity of treated tomatoes, after 30 and 40 days of storage. Results: Weight loss and titratable acidity were significantly reduced in treated tomatoes, even after 40 days, which were high in untreated tomatoes. Total phenolic contents (TPC), total flavonoid contents (TFC) and vitamin C, were significantly lesser in untreated tomatoes after 30 and 40 days of storage, but use of ethylene scavengers caused increment in these phytochemicals during post-harvest storage, with more prominent results of T₁. Highest lycopene was found in T₀ (9.76 ± 0.2 mg/100 g), due to fully ripened and spoiled tomatoes, as compared to treated samples, while the lowest value was found in T₁ (4.82 ± 0.20 mg/100 g). Highest antioxidant activity was detected in T₁ (33.80 ± 0.52%), whereas the lowest antioxidant activity was noticed in T₀ (22.00 ± 0.2%). Conclusion: Findings revealed that during the storage period, the 50 g KMnO₄ sachet + 2% CaCl₂ exerted most superior effects than the other treatments, and extended the shelf-life of tomato fruits for up to 40 days, with no quality and phytochemicals deterioration. Therefore, tomatoes could be harvested at breaker stage, to optimize the ripening process during storage, through application of ethylene scavengers. Graphical