This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients and mineral composition of raw and processed CP elucidated raw CP to exhibit significantly (p < 0.05) higher amounts of protein (12.2%), dietary fiber (25.2%), Na (52 mg/100 g), Ca (355 mg/100 g), K (286 mg/100 g), Fe (14 mg/100 g) and Zn (32 mg/100 g). Among different processing techniques, microwave treatment resulted in a higher rate of reduction for alkaloids, oxalates, tannins and phytates contents, i.e., 77%, 85%, 85%, and 86%, respectively. Likewise, microwave treatment was found more effective in reducing residual levels of neonicotinoids, pyrethroids, organophosphates including imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin in cabbage in the range of 0.98–0.12 ppm, 1.22–0.23 ppm, 1.03–0.15 ppm, 1.97–0.43 ppm, and 2.12–0.36 ppm, respectively. CP supplementation at the rate of 5% in unleavened flatbreads was observed to maintain textural and sensory attributes of the product. The results suggest microwave heating as a cost-effective technique to reduce toxicants load in cabbage powder. Further, ~5% supplementation of CP in wheat flour may also improve nutritional and functional properties of the baked goods.

Owing to chicken’s higher susceptibility to oxidative deterioration, microbial contamination, and poor shelf stability, this study investigated the effect of Colocasia esculenta ‐clove extracts (0%–5%) in active packaging films for preserving chicken meat over 0–9 days of storage. This study is the first to combine Colocasia esculenta starch and clove extract in active packaging films for raw chicken, demonstrating superior preservation performance. Physicotextural properties of packaging films depicted significant increase ( p < 0.05) in thickness and elongation at break with the increase in concentration of clove extract. Fourier transform infrared spectra revealed similar peak absorption patterns, with intensity variations due to hydrogen bond formation of CH/CS‐COs groups. Chromatic profile showed that 5% clove extract film packaged chicken elucidated notable results for L ^∗ , a ^∗ , and b ^∗ values, that is, 39.2, 3, and 10, on the ninth day of storage. TBARS and pH results declined; 5% of the clove extract film packaged chicken reported lower values, that is, 0.6 mg MDA/kg and 6.1, on the ninth days of storage. The 5% clove extract film packaged chicken showed the lowest microbial counts for total plate counts, Escherichia coli , and Staphylococcus aureus , that is, 9.1, 1.1, and 2.2 Log ₁₀ CFU/g, as compared to control, that is, 15.6, 2.6, and 2.9 Log ₁₀ CFU/g at Day 9 of storage. Sensory experts declared that chicken packaged in the 5% clove extract film was the best sample for color, odor, texture, and overall acceptability, over the storage of 0–9 days. Conclusively, 5% clove extract film preserved chicken with optimal oxidative stability, microbial quality, and organoleptic acceptability, suggesting its potential as an active agent in packaging films for enhancing the shelf‐life of other food products.

This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF—potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly ( ) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant ( ) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant ( ) improvement in color values, i.e., a^∗ (1.89–2.32) and b^∗ (10.95–13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products.

Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2–8 % (i.e., T₁-T₄) level in mutton patties. Among extracts, the aqueous flaxseed extracts exhibited the highest total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) activities i.e., 275 mg GAE/g, 75 % and 57 mg/g, respectively. The results exhibited significant increase (p < 0.05) in protein, and ash contents from 10.7 to 20.6 and 1.3–2.4 (g/100 g) on addition of FP at 2–8 % in mutton patties, respectively. Likewise, the mutton patties exhibited significant (p < 0.05) decrease in pH and thiobarbituric acid reactive substances (TBARS) of T₁-T₄ from 7.1 to 3.4 and 317–46 than control i.e., 6.64–4.12 and 453.75–563 at 0–16 days. Among color of mutton patties, L^⁎ values decreased from 37 to 25, while, b^⁎ values increased from 10 to 13 on addition of 2–8 % FP in mutton patties at 0–16 days for T₁-T₄, respectively. A significant decrease (p < 0.05) in total plate counts (TPC), Salmonella and E. coli of mutton patties was recorded in T₀-T₄ from 4.2 to 2.8, 0.8–0.3, and 2.1–0.3, respectively at 16th day of storage, respectively. Sensory experts rated the T₁ (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products.

Moringa (Moringa oleifera) has excellent nutritional significance as well as medicinal and therapeutic benefits, such as antidiabetic, anticancer, antimicrobial, and antioxidant activities. Whole wheat flour (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, and type 2 diabetes. In this regard, the objective of the study is to determine the chemical composition, nutritional value, and antioxidant activity of moringa leaves and their MLP containing snack food (bread) to make a strong recommendation for their consumption in a balanced diet. The present study was aimed at assessing the effects of dehydrated moringa leaf powder (MLP) supplementation at 0–10% MLP levels on proximate, antioxidant, mineral, and sensory quality attributes of WWF leavened bread. Further, these quality attributes for MLP and WWF were also analyzed individually. As compared to WWF, MLP exhibited significantly higher ( ) antioxidant activities, such as DPPH activity (10.38 ± 0.25 μmol TE/g DW), FRAP activity (21.43 ± 0.08 μmol TE/g DW), and total phenolic content (2.33 ± 0.04 mg GAE/100 g DW). MLP-supplemented bread exhibited significantly improved proximate, antioxidant, and mineral profile. It was evident from the proximate and sensory analysis that there was significant improvement in the nutritional composition of MLP-supplemented leavened bread; however, the overall acceptability scores of WWF leavened bread showed gradually decreasing tendency with corresponding rises in the addition levels of MLP. Based on results, it was implied that maximum acceptability was exhibited by the sample T₂ supplemented at MLP addition level of 5%. Moreover, the nutritional, mineral profile, and antioxidant profile of the supplemented bread were significantly improved owing to MLP addition, and it may be implied that MLP could be exploited for improving the nutritional status of people in underdeveloped and developing countries.