The newly engineered functional systems of nanotechnology implemented in food packaging minimize food product loss by extending shelf life. The incorporation of nanostructured materials into packaging formulations enhanced the existing characteristics of food packaging materials by increasing the specific surface area of these biopolymers. Natural biopolymers were regarded as greener, more sustainable, and environmentally friendly materials. Starch nanocrystals have been employed effectively as fillers in polymer matrices to enhance mechanical and moisture barrier characteristics. Both chitin and chitosan nanoparticles were biocompatible, biodegradable, inexpensive in cost, and mucoadhesive in nature. Alginate nanoparticles demonstrated high thermal and chemical stability. Because of these features, polysaccharide-based nanoparticles were excellent candidates for nano reinforcements in bio-nanocomposites. The nano sized forms of starch, chitin, chitosan, and alginate are non-toxic and antimicrobial. This study focused on current advances in the development of food packaging films based on starch, chitin, chitosan, and alginate nanoparticles, as well as trends and challenges in the formulation of bio-based polymers. This review detailed the synthesis of starch, chitin, chitosan, and alginate nanoparticles using various techniques such as hydrolysis, ionic gelation, reverse micellization, emulsification, and crosslinking. This type of polysaccharide-based bio-nanocomposite is expected to revolutionize the entire food packaging industry.

Fermented foods have a long history of human use. The purpose of this study was to characterize the microbial composition of a traditional fermented wheat preparation—Nishasta— and to explore its effect in retinoic acid-induced osteoporosis in Wistar rats. The sample was suspended in sterile water (10% w/v), mixed thoroughly, filtered, and gradually diluted. Aliquots of dilutions were cultured in MRS (DeMan–Rogosa–Sharpe) medium, and colonies with similar morphologies were subjected to DNA extraction. The 16S rRNA gene of the isolates was amplified by polymerase chain reaction, checked by agarose gel electrophoresis, and finally identified by sequencing. Anti-osteoporosis screening of Nishasta was carried out in female Wistar rats using retinoic acid as an inducer (70 mg/kg, p.o. once a day for 14 days). Its effect on bone health parameters was determined. The bone metabolism markers such as hydroxyproline (HOP), tartrate-resistant acid phosphatase (TRACP), and alkaline phosphatase (ALP) were evaluated. The results of microbial characterization revealed the presence of ten clones of Lactobacillus plantarum in the fermented preparation with L. plantarum NF3 as the predominant strain. The average microbial count was 2.4 × 10³ CFU/g. Retinoic acid administration led to a marked disorder of various bone health markers in rats. It also increased the levels of urine calcium and phosphorus, indicating increased bone destruction. Treatment with fermented wheat (at 200, 100, and 50 mg/kg doses, p.o. daily for 42 days after the induction of osteoporosis) improved bone mineral density in a dose-dependent manner. It also improved the bone microstructure and reduced the levels of ALP, TRACP, and HOP. Micro-CT revealed that it reduced trabecular separation and increased the percent bone volume, trabecular numbers, trabecular thickness, and bone mineral density in the rats. The results showed that the fermented wheat promoted bone formation and prevented bone resorption. Our findings clearly established the effectiveness of Nishasta against osteoporosis in Wistar rats that can be partly attributed to the improved gut calcium absorption and microbiota composition.

Phytates are reported as anti-nutrient compounds found in some foods such as oats because of their complex formation with metals/proteins, thereby limiting their bioavailability in the gastrointestinal tract. Phytates are reported to be the complex compounds occurring naturally, responsible for altering the characteristics of foods based on the nutritional and functional properties concerned to the health and nutrition of human beings. Phytic acid is considered as one of the key anti-nutritional factors. The phytic acid or phytate is present in many seeds as the main storage form of phosphorus and its structure generates the possibilities of interacting with protein residues and metal cations. The phytic acid derived from seeds could be utilized in a positive way to mitigate the problem of zinc and iron deficiency, something considered to be a major public health concern. This chapter provides an overview on the identification, toxicity, safety, future scope, and effect of different processing techniques on the phytate degradation.

Pepper (Capsicum annuum L.) is appreciated as a food additive and pigment for its physiological and pharmaceutical uses as it contains a high level of antioxidants. Economically, in Mexican culture, it is known as chile piquin (C. annuum var glabriusculum) which plays a very significant role as a staple food since prehistoric times. The production of chilli fruits in Mexico is one of the largest in the world, with the country growing 2.2 million tons of them each year from a surface area of 149,000 ha at a participation rate of 12,000 producers each year. There are various techniques for the extraction of oleoresins such as Soxhlet, microwave reflux extraction and supercritical CO₂. It contains capsaicin followed by 6,7 dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin, pseudocapsaicine, capsanthin and capsorubin. Pepper is used as an antimicrobial agent in the treatment of cardiac disease, dental care, gastric disturbance and cancer. This chapter will discuss the extraction process involved in pepper and its health benefits.