Lentil (Lens culinaris L.) is an ancient leguminous crop, with its seeds eaten in numerous forms in throughout the world. Along with macronutrients and micronutrients, it provides a range of non‐nutritional constituents, which are categorized as bioactive compounds. These compounds have immense roles in maintaining biological functions in plants and animal kingdom. Bioactive compounds in lentils consist of phenolic compounds, pigment, tocopherol, flavonoids, lectins, oxalic acid, phytic acid, and so forth. Some of these compounds are regarded as antinutritional factors (ANFs) because they prevent nutrients from being absorbed. Processing methods such as cooking, germination, fermentation, dehulling, milling, and extrusion can drastically reduce the amount of ANFs contained in lentils. The primary objective of dehulling and milling is not to reduce or eliminate the ANFs of lentils but to increase their feasibility for using in various food applications. However, the processing stresses may result good or bad effects on the bioactive molecules as well. For instance, the raw lentils may not contain any γ‐aminobutyric acid, but following germination and fermentation, it becomes abundant. In this article, we reviewed the studies on the impact assessment of processing techniques on the bioactive components of lentils. By combining existing literature, this review fills a knowledge gap on the ways that processing methods affect lentils' bioactive properties and offers valuable guidance for dietary applications and informed consumer choices. Lentils can cater to recent consumer trends for increasing preference of plant‐based proteins by offering nutrient‐dense and healthy dietary options.

There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on vastness. The delicate bioactive substances are encapsulated using a variety of wall materials. This review article discusses the applications of legume‐based materials for applications in encapsulation technology. The traditional and modern encapsulating techniques are listed. Legume flour, proteins, and starch are effective transporters for the unstable and highly reactive components. Besides physical, biochemical, and chemical modifications of legume‐based proteins and their combinations with polysaccharides are the advanced stages of research. Some functional features of legume proteins have been enhanced by various modifications and combinations with polysaccharides. As a consequence, significant effectiveness has been achieved in encapsulation efficiency. Few active core materials produced from legumes have been effectively enclosed with other wall materials. Furthermore, encapsulated products containing legume wall material have been shown to demonstrate controlled release and increased bioavailability of bioactive components. More research investigations are required to study the health implications of both short‐term and long‐term consumption of these encapsulated products. Legume‐based materials (flour, protein, and starch) possess suitable physical and chemical properties and, as such, offer great potential for commercial use in encapsulation technology.

Lentil (Lens culinaris L.) is a versatile and nutrient‐dense food legume crop with demonstrated health benefits. As people are trying to minimize health‐related issues through healthy eating, lentils are gaining more popularity. Several processing methods, including heating, germination, fermentation, and extrusion, are frequently utilized to prepare this extensively consumed legume, transforming it into delicious and nutritious dishes while also optimizing its medicinal attributes. However, both in vitro and in vivo studies using the processed lentils effectively demonstrated their functional benefits including cardioprotective, antidiabetic, anti‐inflammatory, and anticarcinogenic activities. These facts make a strong case that consuming processed lentils can lower the likelihood of developing noncommunicable chronic illnesses like diabetes, cancer, heart disease, and so on. The conservation of bioactive substances including phenolic compounds and flavonoids is key to the processed lentils' beneficial health effects. These bioactive compounds have an impact on human physiology, neutralizing the excess free radicals or oxidants from damaging cell, which leads to improved health and well‐being. In this article, we reviewed and summarized the results from studies on processed lentils that have an impact on human health. By combining available studies, this review article provides an up‐to‐date and well‐informed viewpoint on improving health through dietary interventions, specifically looking at processed lentils and their potential to systematically lower disease risk and obtain health benefits.

Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of Baccaurea ramiflora Lour. (Burmese grape or lotkon), an abundantly grown wild fruit in Bangladesh. We applied the Box–Behnken Design of Response Surface Methodology with varied processing parameters including pH, time, and temperature. The Response Surface Methodology, employing a second‐order polynomial model, successfully optimized the extraction conditions for the maximum pectin yield. The model predicted a pectin yield of 10.73%, which closely matched the experimental yield of 10.56%. The optimal conditions for pectin extraction were determined as pH (2.4), extraction time (56 min), and temperature (76°C). Further analyses of the extracted pectin under optimized conditions confirmed its excellent potential for food applications. The pectin was characterized by its moisture content (10.42%), water activity (0.51), ash content (3.41%), equivalent weight (769.23 mg/mole), methoxyl content (7.75%), anhydrouronic acid content (66.88%), degree of esterification (65.79%), and acetyl value (0.39%). These determined parameters strongly support that the pectin extracted from the peels of Burmese grapes is of good quality.

Fish oils are widely consumed around the world to increase omega-3 fatty acid intake. Due to negative impacts on marine resources and ecosystems from an increasing demand for fish, alternative sustainable sources are under investigation. Squid viscera contains up to 10% oil by mass and is available as a byproduct from squid processing. Squid viscera oil is a source of EPA and DHA and contains the xanthophyll carotenoid astaxanthin, known for its significant anticancer, antioxidant, antidiabetic, and cardiovascular properties. In the raw form, squid viscera oil has a high free fatty acid (FFA) content, so conventional alkaline refining results in low yield and loss of astaxanthin. As a higher-yielding alternative, the current study optimized lipase-catalyzed glycerolysis of squid viscera oil to convert FFA into acylglycerol using a custom-built one-liter immobilized enzyme reactor. To monitor the reaction progress and assess its impact on the oil, we analyzed lipid classes, fatty acid composition and astaxanthin levels. Under optimized conditions, FFA was reduced from 40% to 2.7% in 10 h and 1.7% in 24 h, with no significant effect on EPA and DHA levels, and astaxanthin being retained. Squid viscera presents a safe and sustainable additional source of marine-derived EPA and DHA oil.