Artificial Intelligence (AI) is revolutionizing the food industry by optimizing processes, improving food quality and safety, and fostering innovation. This review examines AI's applications in food science, including supply chain management, production, sensory science, and personalized nutrition. It discusses techniques like knowledge-based expert systems, fuzzy logic, artificial neural networks, and machine learning, highlighting their roles in predictive maintenance, quality control, product development, and waste management. The integration of AI with sophisticated sensors enhances real-time monitoring and decision-making in food safety and packaging. However, challenges such as ethical concerns, data security, transparency, and high costs persist. AI is poised to advance sustainability by optimizing resource use, enhance food security through predictive analytics of crop yields, and drive innovation in personalized nutrition and supply chain automation, ensuring tailored products and efficient delivery. This paper underscores AI's transformative potential in the food industry while addressing the obstacles to its widespread adoption.

In recent years, the global mushroom industry has seen remarkable growth due to its nutritional benefits, increasing market value, and rising consumer demand. Mushrooms are valued for their unique flavor, low sugar and salt, and rich Vitamin D content. In India as well as across the globe, mushroom cultivation is becoming increasingly popular among new entrepreneurs, leveraging the diverse agro-climatic conditions and substantial agricultural waste. Various government policies are also fostering research and development in this sector. To extend shelf life and preserve quality, various preservation techniques are employed, including drying, freezing, canning, high-pressure processing and modified atmosphere packaging. Furthermore, cutting-edge technologies such as nuclear magnetic resonance and spectroscopy are improving post-harvest processing, helping to maintain sensory properties and nutritional content. Automation is also transforming mushroom processing by enhancing efficiency and scalability. This review examines the innovative methods and technologies driving advancements in mushroom production and quality worldwide.

Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers of ultrasonic waves (200, 400, and 600 W) on structural and functional characteristics of oat protein isolates to improve its techno-functional properties. Higher strength ultrasound waves generated flat sheet structures which were observed while analyzing microstructure of oat protein isolate (OPI). However, non-significant variation in molecular weight distribution were observed in different treatments. At 600 W power of ultrasonic waves the protein fragments show local accumulation, increased α-helix content. Due to uncoiling of protein structure decrease in β-sheets and β-turns was also observed at 600 W. Protein turbidity decreased significantly under low power ultrasonic treatment (200 W) which significantly increased at higher power. Moderate ultrasonic treatment (400 W) promoted protein dissolution, and maintained a good balance between β-sheets (71.04 ± 0.08), α-helix (16.27 ± 0.02) and β-turns (12.68 ± 0.03), exhibiting optimized flexibility and structural integrity. Whereas, higher strength (600 W) significantly destroyed protein structure. The amino acid content decreased significantly with increasing ultrasonic power. The thermal characteristics of OPI remained unaffected after ultrasound treatment. In conclusion, modifications of secondary and tertiary structure induced by moderate ultrasonic treatment (400 W) improved functional properties of OPI. The 400 W treatment resulted in highest essential amino acid content (EAA) i.e., 22.75 ± 0.82 mg/100 mg and total amino acid content (TAA) i.e., 64.94 ± 2.7 mg/100 mg, which are significantly higher than WHO and FAO standards, suggesting best total and essential amino acid production in comparison to other treatments.

Centella asiatica has been known for its significant medicinal properties due to abundance of bioactive constituents like triterpenoids and flavonoids. Nevertheless, an appropriate solvent system and extraction technique is still lacking to ensure optimized extraction of bioactive constituents present in C. asiatica. Recently, scientists are more focused towards application of green sustainable extraction techniques for the valuable components from plant matrix owing to their eco-friendly and safe nature. Among these, ultrasonication (US) is known as a valuable strategy for separation of bioactive components from medicinal plants. Hence, current research was performed to observe the effect of ultrasonication in the presence of five different solvents (Water, Hexane, Methanol, Chloroform, and Ethyl acetate) on total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant properties (DPPH, ABTS, Nitric oxide radical activity, and Superoxide anion assay), and four major triterpenoid contents in C. asiatica leaves. Herein, ultrasound assisted methanolic extract (UAME) possessed maximum amount of TPC (129.54 mg GAE/g), TFC (308.31 mg QE/g), and antioxidant properties (DPPH: 82.21 % & FRAP: 45.98 µmol TE/g) followed by ultrasound-assisted Water extract (UAWE), ultrasound-assisted ethyl acetate extract (UAEAE), ultrasound-assisted n-hexane extract (UAHE), and ultrasound-assisted chloroform extract (UACE), respectively. Moreover, the superoxide radical and nitric oxide assays depicted a similar trend, revealing the highest percent inhibition for UAME (SO: 83.47 % & NO: 66.76 %) however, the lowest inhibition was displayed by UACE (63.22 % & 50.21 %), respectively. Highest content of major terpenoids were found in UAME of C. asiatica leaves as madecassoside (8.21 mg/g) followed by asiaticoside (7.82 mg/g), madecassic acid (4.44 mg/g), and asiatic acid (3.38 mg/g). Ultrasound-assisted extraction technique can be an efficient extraction method for bioactive compounds present in C. asiatica. However, ultrasonication along with methanol as an extraction solvent can surely enhance the extraction of valuable constituents. The results of this study provide an insight into major terpenoids, and antioxidants present in extracts of C. asiatica, implicating its use in ancient medicine systems and future drug development.

Lemongrass essential oil (LEO), extracted from high-oil lemongrass, gains prominence as a versatile natural product due to growing demand for safe health solutions. LEO comprises beneficial compounds like citral, isoneral, geraniol, and citronellal, offering diverse pharmacological benefits such as antioxidant, antifungal, antibacterial, antiviral, and anticancer effects. LEO finds applications in food preservation, cosmetics, and pharmaceuticals, enhancing profitability across these sectors. The review focuses on the extraction of LEO, emphasizing the need for cost-effective methods. Ultrasound and supercritical fluid extraction are effective in reducing extraction time, increasing yields, and enhancing oil quality. LEO shows promise as a valuable natural resource across industries, with applications in packaging, coating, and film development. LEO's ability to extend the shelf life of food items and impart natural flavors positions it as a valuable asset. Overall, the review emphasizes LEO's therapeutic, antimicrobial, and antioxidant properties, strengthening its potential in the food, pharmaceutical, and cosmetic sectors.

This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic index (GI) and glycemic load (GL) of bakery products made from cereals such as wheat and barley, and legumes like chickpeas, and to explore their effects on postprandial blood glucose response. Cereal-based products typically exhibit higher GIs (55-80), while legume-based bakery products demonstrate lower GIs (40-50), potentially contributing to better glycemic control. Incorporating legumes into bakery formulations can lower their glycemic index by up to 25 %. Legume-enriched bakery products may effectively manage blood glucose and reduce chronic disease risks like diabetes. However, more long-term studies are needed to confirm their broader benefits. This review emphasizes the need for innovation to improve the nutritional and sensory appeal of functional foods.