Essential oils are highly volatile lipophilic mixture of plant secondary metabolites. Due to their diverse bioactive profiles, essential oils have strong antimicrobial and antioxidant properties, making them as an ideal replacement of synthetic food additives in commercial food products. In current scenario, packaged food consumerism posed real scourge of food-borne illnesses due to synthetic additives used to maintain organoleptic and microbiological food quality. Utilizing preservative properties of essential oils is considered as a natural solution to these problems. Essential oils not only enhance the product shelf life but also act as natural flavoring agent. Essential oil alone and in combination are also incorporated in food packaging material in order to control food-spoiling agents. This review is primarily focused to develop an insight on the novel applications of essential oil in commercial food production. GRAPHICAL ABSTRACT

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.

Probiotics confer numerous health benefits and functional foods prepared with these microbes own largest markets. However, their viability during transit from gastrointestinal tract is a concerning issue. Microencapsulation of probiotics is a novel technique of major interest to increase their survivability in GIT and food matrices by providing a physical barrier to protect them under harsh conditions. This article contributes the knowledge regarding microencapsulation by discussing probiotic foods, different methods and approaches of microencapsulation, coating materials, their release mechanisms at the target site, and interaction with probiotics, efficiency of encapsulated probiotics, their viability assessment methods, applications in food industry and their future perspective. In our opinion, encapsulation has significantly got importance in the field of innovative probiotic enriched functional foods development to preserve their viability and long-term survival rate until product expiration date and their passage through gastro-intestinal tract. Previous review work has targeted some aspects of microencapsulation, this article highlights different methods of probiotics encapsulation and coating materials in relation with food matrices as well as challenges faced during applications: Gut microbiota; Lactic acid bacteria; Micro-encapsulation; Stability enhancement; Cell’s release, Health benefits

Chemicals are not used safely for the quality retention and optimum storage stability of foodstuff, due to residual problems. Food irradiation is a secure process and can effectively be used to suppress the infestation, sprouting, rate of respiration, and to increase the storage duration of perishable products. This research trial was conducted at Ayub Agricultural Research, Faisalabad, Pakistan. Mango samples of sensation variety were irradiated with three different doses by using a mark-IV irradiator installed at NIAB. Data regarding firmness, Brix, titratable acidity, pH, and Vitamin-C were calculated after a one-week interval. The mango samples were placed in cold storage where temperature and relative humidity were monitored regularly during the storage period 10°C and 85–90% relative humidity. The dose of 300 Gy showed better results as compared to the other two doses, i.e., 150 and 225 Gy due to the concentrated level of rays, however, the ray level higher than 300 imparted adverse effects. Irradiation technology can successfully be applied to improve the storage life and reduce post-harvest losses.

Plastic fragments from packaging material not only pollute the environment but also contaminate food material, causing detrimental health effects. The ultimate solution to this “white” pollution is biodegradable food packaging material. These films can be produced using proteins, polysaccharide and lipid-based materials and can enhance the shelf life of perishable commodities like meat and meat products by incorporating the natural antioxidant and microbial compound in packaging matrix, like essential oils. Essential oils of the aromatic plants due to their diverse phenolic profile possess strong antimicrobial and antioxidant potential, they open new doors of research to develop less hazardous food preservatives and drugs. These films and coatings improve nutritional and sensory attributes of packaged food. These films not only improve food quality but also overcome the burden of environmental pollution.

Chronic liver diseases are accountable for approximately 2 million deaths annually. The current study aimed to test the putative prophylactic role of Kalanchoe pinnata against hepatic stress. Kalanchoe pinnata leaf extracts utilized in beverage production were obtained via 3 different extraction techniques (conventional solvent extraction, supercritical fluid extraction, microwave-assisted extraction). The highest values on 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid assay were from a beverage prepared with supercritical fluid extract. When the prophylactic aspects of a Kalanchoe pinnata-based beverage were explored against carbon tetrachloride- (CCl₄-) and gentamicin-induced hepatotoxic conditions in male Wistar rats, results revealed a reduction in serum aspartate aminotransferase, serum alkaline phosphatase, serum alanine transaminase, and bilirubin levels in rats with CCl₄ and gentamicin-induced toxicity. The study also concluded that the administration of a therapeutic beverage significantly improved serum total protein, albumin, and globulin levels in Kalanchoe pinnata-treated rats. Our findings support the ameliorative potential of Kalanchoe pinnata against liver diseases.