The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

Pulses are a rich source of protein and minerals particularly for the vegetarian and vegan population. However, several anti‐nutritional compounds, such as trypsin inhibitor, phenolic compounds, phytates, cyanogenic compounds, lectins and saponins are also found in the legumes. Most of the anti‐nutritional compounds of the pulses are present in the seed coat. Most of these compounds are sensitive to heat and can be substantially reduced by milling, cooking, germination, fermentation and heat processing. This review paper summarizes anti‐nutritional compounds present in different pulses including their fractions, significance and beneficial and adverse effect on human health. The aim of this paper is to enlighten the readers about the anti‐nutritional compounds present in the pulses and possible processing methods to enhance utilization of pulses.

High-fat content is required during the manufacturing of processed meat products with desired quality characteristics; but due to the recent concern over the negative health implications of high-fat meat products, by various health organizations (WHO/FAO/NHLBI); consumers are now demanding meat products with low-fat content. This has led to extensive research for the development of low-fat/reduced-fat meat products. However, in many of the research findings, it is concluded that the reduction of fat content may result in deterioration of one or more technological and sensory properties of reformulated meat products. Thus, exploration of new ingredients, which can be used in place of fat, during the manufacturing of such meat products, is being carried out by the researchers engaged in this field. These ingredients are called “fat replacers” or “fat analogues” and have the ability to replace the fat, as well as provide the same quality characteristics that are provided by true fat content. This review provides knowledge on recent approaches for the development of low-fat/reduced-fat meat products.

Loop‐mediated isothermal amplification (LAMP) is a novel method that amplifies target nucleic acids under isothermal conditions. It is a rapid, specific, and sensitive method, which does not require costly thermal cyclers for the detection of nucleic acids. Thus, it is suitable for on‐site detection assays under low‐resource settings. It can also be integrated on compact lab‐on‐a‐chip devices for the development of micro‐total analysis systems. This review discusses LAMP‐based methods, as well as LAMP‐based centrifugal, microfluidic, and other fluid‐handling devices, which have been developed for the assessment of meat quality parameters that are related to the presence or absence of nucleic acids, for example, animal species identification and microbiological quality. Advances in improving the rapidity, specificity, and sensitivity of LAMP techniques for the assessment of these meat quality parameters are also discussed in this review.