The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.

The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40% w/w mycelium (MY) into pea protein isolate (PPI) via extrusion using a twin-screw extruder at 140 °C die temperature, 40 rpm screw speed, and 10 rpm feeder speed (0.53–0.54 kg/h). Physicochemical, rehydration, and structural properties of LMMA were assessed. The MY incorporation led to a significant change in color attributes due to Maillard reaction during extrusion. Water solubility index and water absorption capacity increased significantly with MY addition, owing to its porous structure. Oil absorption capacity increased due to increased hydrophobic interactions post-extrusion. Protein solubility decreased initially (upto 20% w/w MY), and increased afterwards, while the water holding capacity (WHC) and volumetric expansion ratio (VER) of LMMA enhanced with MY addition upto 30% w/w. Conversely, WHC and VER decreased for 40% w/w which was verified with the microstructure and FTIR analysis. Overall, MY (30% w/w) in PPI produced a fibrous and porous LMMA, showing future potential with an increasingly plant-based product market and decreasing carbon footprint of food production activities.

Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2–10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process. The MLP addition caused a significant increase in the iron, calcium, protein, and fiber in the FRNs. The noodles had a lower whiteness index than unfortified noodles but had a similar water absorption index. The water solubility index increased significantly due to the higher water retention ability of MLP. A rheological study showed a minimal effect of fortification on the gelling strength of the FRNs at lower levels. The microstructural studies found incremental cracks, which facilitated a lower cooking time and hardness but had an insignificant effect on the cooked noodle texture. Fortification improved the total phenolic content, antioxidant capacity, and total flavonoid content. However, no significant changes in bonds were observed, but a reduction in the noodles’ crystallinity could be seen. The sensory analysis of the noodles reflected a higher acceptability of the 2–4% MLP fortified samples compared to the others. Overall, the MLP addition improved the nutritional content, antioxidant activity, and the cooking time but slightly affected the rheological, textural, and color properties of the noodles.

This work address low fiber content of rice by incorporating MCC in rice using extrusion. Study reveal extrusion's potential in adding fibers to rice analogues with minor changes in physical, techno-functional, rheological and structural properties.

Liposomes are made up of lipid bilayers and can enclose both hydrophilic and hydrophobic active ingredients. They act as drug vehicles for the effective delivery of small molecules to targeted cells. Most vitamins are susceptible to degradation when exposed to adverse conditions; hence, they are often enclosed within a membrane to prevent deterioration and ensure maximum uptake. A computational study on the ligand–receptor interaction will provide comprehensive knowledge about the bilayer composition that will aid in liposome structuring. In this study, the docking of vitamins as ligands (B₁₂, B₉, A, D) with the lipid bilayer membrane is investigated using Autodock Vina. The docking studies are further coupled with molecular dynamic simulation (MDS) for 3ns to analyse the energies. The binding interaction of vitamins with the lipid membrane influence bioavailability and also effect diffusion across the membrane, determining the stability. Hydrophobic vitamins showed stronger binding affinity with the membranes varying from 10.8 to 12.7 kcal/mol. Hydrophilic vitamins had a weaker binding affinity of 5.1–5.7 kcal/mol. A few unfavourable bonds were observed in hydrophilic vitamins. Electrostatic force showed a stronger influence over the molecules than Van der Waals attraction. The diffusion coefficient (×10⁻⁵) suggested that a leaky membrane might have formed. The docking study of these vitamins with lipid bilayer membranes provides information about their binding affinity (RMSD~0.00) and their interaction with receptor pockets. Hence, the simultaneous co-encapsulation of hydrophilic and hydrophobic cavities could be a promising strategy to improve the delivery of micronutrients.