Potato is among the widely grown crop of the world. It is likely that a large portion of the crop is consumed fresh but majority of it is processed into various products, starch being the predominant one. Starch can greatly contribute to the textural properties of many foods and is widely used in food industry as raw material. Since raw potatoes are perishable and accessible only for few months of the year, the food and starch industry has to rely on stored potatoes during off-season. The various varieties of the crop available in the region, storage conditions, pre and post-storage treatments given to the tubers, packaging materials used, etc. are influencing the physical, chemical and functional characteristics of starch extracted from it. The extraction technology from tubers is also having a significant effect on the quality of starch. The knowledge of physical, chemical and functional characteristics of potato starch as affected by varieties, storage treatments and conditions of tubers will help in ensuring uniform and desirable quality of starch for food industry and also provide information for breeding programs and developing the proper postharvest management practices of potatoes.

Tinospora cordifolia with the traditional Indian names Giloe or Guduchi , is a potentially beneficial plant with diverse health benefits. The wide range of plant chemicals, including alkaloids, flavonoids, furano-diterpene glucosides, lignans, and sterols, gives it many health benefits such as fighting free radicals, bacteria, diabetes, inflammation, stress, and protecting the liver. Although considerable research has uncovered the pharmacological properties of T. cordifolia , its unlimited potential has yet to be fully exploited. Currently, herbal products possessing medicinal value are gaining greater significance, and there is enormous scope for utilising the medicinal properties of T. cordifolia for value-added food products. The herbal food products made by incorporating T. cordifolia into various meat and plant-based products have been discussed in the present review to highlight its role as a potential substitute for artificial preservatives in the food system and as an ingredient to improve the nutritional status. The information holds enormous potential for researchers, medical professionals, pharmaceutical companies, and the food industry, as it can aid in the design and development of effective medicines and value-added food products through the exploration of various targeted mechanisms of action of T. cordifolia.