The study was aimed to investigate the mathematical modeling of drying kinetics and quality of shrimp (Metapenaeus dobsoni) dried under a solar–LPG (liquefied petroleum gas) hybrid dryer. The major components of the dryer were a solar water collector, insulated water storage tank, LPG burner with cylinder, drying chamber, stainless steel trays, axial flow fan, and heat exchanger. Initially, shrimps were treated by dipping in a salt solution (3% w/v, water to shrimp ratio of 1:1) at 80°C for 3 mins. The treated shrimps (76.71%, w.b) were dried to the final moisture content of 15.38% (w.b) within 6 h of drying. Mathematical modeling of the drying kinetics showed that the page model could accurately predict the drying behavior of shrimp. An effective moisture diffusivity value of 1.04 × 10⁻⁹ was obtained based on the Fick’s equation. Proximate and biochemical composition of dried shrimps were not significantly affected by drying process. The total plate count of dried shrimp was found to be within the acceptable limit (10⁴ CFU/g). It was observed that dried shrimp had a shrinkage rate of 13.28% and a rehydration ratio of 2.48. In the sensory analysis, the color attribute received a significantly higher sensory score.

This study investigated the biochemical composition and tested the antioxidant and antimicrobial properties of four Indian‐origin essential oils (EOs)—ginger, garlic, clove, and eucalyptus—to evaluate their potential for culinary applications. Gas chromatography–mass spectrometry (GC–MS) analysis was used to identify the chemical constituents of EOs. Antioxidant assays such as 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and antimicrobial assays such as Agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were carried out. In GC–MS analysis, α‐zingiberene (28.01%), eugenol (70.12%), 1,8‐cineole (52.95%), and allyl polysulfides and terpenes were the most dominant compounds in ginger, clove, eucalyptus, and garlic EOs, respectively, which are responsible for their antioxidant and antimicrobial properties. Based on the antioxidant assays, clove EO exhibited the strongest antioxidant activities in both DPPH (70.84 ± 3.95%) and FRAP (142.29 ± 1.05 μ mol Fe (II) g⁻¹) even at 5% level, suggesting its potential to inhibit lipid peroxidation, a process linked to oxidative stress in food. The antimicrobial study demonstrated the potential of EOs against foodborne pathogens, particularly against methicillin‐resistant S. aureus (MRSA), which reveals their potential against multidrug‐resistant bacteria. Among them, clove EO demonstrated the most potent antimicrobial activity against both Gram‐negative and Gram‐positive bacteria, with notable activity against MRSA with an inhibition zone of 41.33 ± 0.57 mm. This strong antimicrobial activity of clove EO was directly correlated with its total phenolic content (375.91 ± 14.21 mg phenols 100 g⁻¹ at 5% level). The results indicated that clove EO stands out for its strong antioxidant and antimicrobial properties, particularly against multidrug‐resistant pathogens like MRSA. These findings suggest clove EO could be a promising natural alternative to synthetic preservatives and antibiotics in culinary applications, helping to preserve food and combat resistant bacteria.

The effect of dip treatment with solvent-free whole radish extract (WRE) on quality characteristics of Deccan mahseer steaks was evaluated during the chilled storage. In-vitro antioxidant activities of the extract were evaluated based on total phenolic and flavonoid contents, DPPH radical scavenging activity, and metal chelating ability prior to the dip treatment. The quality parameters, including total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and free fatty acid (FFA), were significantly (p < .05) reduced in WRE treated steaks compared to the control (CT) steaks. WRE treatment of fish steaks significantly controlled the lipid oxidation parameters of thiobarbituric acid reactive substances (TBARS) and peroxide value (PV). Total plate count (TPC) of CT sample was higher than the treated sample and remained within the limit of 7 log₁₀ cfu/g at the end of storage. As per the sensory analysis, shelf life of Deccan mahseer was determined to be 15 days for WRE treated steaks and 9 days for control steaks during chill storage. Based on the results, it can be concluded that WRE treatment can limit the progress of fish spoilage bacteria in fish steaks and can be used as a substitute for synthetic additives.

The study aimed to investigate the bioactive properties of Averrhoa bilimbi fruit juice, focusing on its antioxidant and antimicrobial activities, and to evaluate its use as edible wraps infused with chitosan and fish gelatin for preserving tuna chunks under chilled conditions (4 °C). The wrap comprised A. bilimbi fruit juice (BJW 50% and BJW 100%) blended with fish gelatin (5%) and chitosan (0.5%). Antioxidant activity increased in a concentration-dependent manner and was positively correlated with the phenolic content of bilimbi juice. In the disc diffusion antimicrobial assay, 100% BJW showed the largest zone of inhibition against Lysteria monocytogenes (24.70±0.01 mm). During refrigerated storage, the psychrophilic bacterial counts in the control, GCW (gelatin-chitosan wrap), and BJW 50% wraps exceeded the acceptable limit of 7 log CFU g-1 by the 12th day of storage. In contrast, the samples wrapped with the BJW 100% remained within the acceptable limits until the 15th day, which corresponded well with the results of the antimicrobial assay, demonstrating the preservative potential of BJW. Similar trends were observed for lipid oxidation and spoilage indicators, Thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) values, of the control, GCW, and BJW 50% samples exceeded permissible limits on the 6th day of storage, while BJW 100% treated samples exceeded the limits only after the 15th day. Overall, A. bilimbi juice-based edible wraps effectively maintained the microbiological and biochemical quality of tuna chunks, demonstrating their potential as a safe and effective biopreservative for seafood applications. Keywords: Antioxidant properties, Antimicrobial assay, Chilled storage, Phenolic content, TBARS, TVB-N