Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utilization of chemical pesticides. However, chemical pesticides have hazardous effects on human health and the environment. Therefore, increasingly stimulating toward more eco-friendly and safer alternatives to prevent postharvest losses and lead to improving the shelf life of fresh fruits and vegetables. Proposed alternatives, natural plant extracts, are very promising due to their high efficacy. The plant-based extract is from a natural source and has no or few health concerns. Many researchers have elaborated on the harmful effects of synthetic chemicals on human life. People are now much more aware of safety and health concerns than ever before. In the present review, we discussed the latest research on natural alternatives for chemical synthetic pesticides. Considering that the use of plant-based extracts from aloe vera, lemongrass, or neem is non-chemical by-products of the fruits and vegetable industry, they are proved safe for human health and may be integrated with economic strategies. Such natural plant extracts can be a good alternative to chemical pesticides and preservatives.

Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effect of these treatments on the storage period of about 21 days was also determined. The study displayed an array of results under the effect of different treatments. Throughout the storage period of 21 days' significant results were presented by the carrot juice blend subjected to the ultrasound technique (25 min) giving the highest values for total phenolic content (25.56 ± 1.29 mg GAE/100 mL), total antioxidant activity (573.48 ± 2.29 mg Trolox /100 mL), DPPH (32.32 ± 1.83 %) and reducing power (45.45 ± 1.92 mg AAE/100 mL) with least deterioration, followed by the blends treated with potassium metabisulfite (KMS) and pasteurization. The physicochemical analysis showed a non-significant effect of treatments on pH and total soluble solids (^oBrix) of carrot-orange juice blends whereas, the changes in color parameters L*, a* and b* were noted to show changes in treated blends. Similarly, the results for the GC-MS quantification of volatile compounds displayed the highest concentrations in the ultrasonicated blends as compared to other techniques. The peak quantity was obtained for the hexanal (9903.43 ± 7.61 μg.kg^-1) followed by 3-Methylbutanal (2638.7 ± 5.44 μg.kg^-1), terpinolene (2337.16 ± 5.28 μg.kg^-1), elemicin (2198.28 ± 5.28 μg.kg^-1), myristicin (1936.62 ± 6.72 μg.kg^-1). The use of sonication can effectively enhance the nutritional qualities of juice, as perceived by consumers.

| Mung bean (Vigna radiata (L.) R. Wilczek var. radiata)/ green gram is one of the short period legume and poor man protein source along with carbohydrates and vitamins. Cercospora Leaf Spot is a devastating threat to the crop caused by Cercospora canescens, affects the whole crop and 95% yield losses may be attributed in severe conditions. To manage the diseases through tolerant germplasm and with environmentally safe fungicides is a cost-effective approach. The present study was aimed to find the resistant germplasm against the disease and to evaluate the relative efficacy of different fungicides against the C. canesens in lab conditions. Twenty varieties/lines were screened against Cercospora Leaf Spot disease in field conditions. No line/ variety was found immune and only one line (16051) was resistant against this disease. Five different fungicides Cymoxanil 8% + Mancozeb 64% (Curzate), Copper Hydroxide (Champion), Thiophanate-Methyl (Topsin-M), Pyraclostrobin + Metiram (Cabriotop), and Mifenoconazole (Score) were evaluated at 10, 50, 100, and 200 ppm concentration against C. canescens using poisoned food technique. Score at 100 ppm was found most effective (93.03%) against the disease as compared with other fungicides. From present research, it is devised that 16051 line may be used for future breeding program and Score at 100 ppm may be evaluated for field trials in future studies.

The degenerate GGDEF/EAL domain protein Filp was previously shown to function as a cyclic di-GMP (c-di-GMP) signal receptor through its specific interaction with an atypical PilZ domain protein PilZX3 (formerly PXO_02715) and that this interaction is involved in regulating virulence in Xanthomonas oryzae pv. oryzae. As a step toward understanding the regulatory role of Filp/PilZX3-mediated c-di-GMP signaling in the virulence of X. oryzae pv. oryzae, differentially expressed proteins (DEPs) downstream of Filp/PilZX3 were identified by isobaric tagging for relative and absolute quantitation (iTRAQ). A total of 2,346 proteins were identified, of which 157 displayed significant differential expression in different strains. Western blot and quantitative reverse transcription-PCR analyses showed that the expression of HrrP (histidine kinase-response regulator hybrid protein), PhrP (PhoPQ-regulated protein), ProP (prophage Lp2 protein 6) were increased in the ∆filp, ∆pilZX3, and ∆filp∆pilZX3 mutant strains, while expression of CheW1 (chemotaxis protein CheW1), EdpX2 (the second EAL domain protein identified in X. oryzae pv. oryzae), HGdpX2 (the second HD-GYP domain protein identified in X. oryzae pv. oryzae) was decreased in all mutant strains compared with that in the wild type, which was consistent with the iTRAQ data. Deletion of the hrrP and proP genes resulted in significant increases in virulence, whereas deletion of the cheW1, hGdpX2, or tdrX2 genes resulted in decreased virulence. Enzyme assays indicated that EdpX2 and HGdpX2 were active phosphodiesterases (PDEs). This study provides a proteomic description of putative regulatory pathway of Filp and PilZX3 and characterized novel factors that contributed to the virulence of X. oryzae pv. oryzae regulated by c-di-GMP signaling.