The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed helices that are arranged as crystalline and amorphous lamellae, which may form distinct nano- or micron-scale structures. V-amylose has potential as a biomaterial for nanoencapsulation of sensitive bioactive and flavor ingredients, modification of rheological behavior of starch-containing products, reduction of starch retrogradation, and postprandial hyperglycaemia in diabetics. Various aspects of V-amylose structure, methods of preparation, factors that affect its formation, and the significance and potential applications of the V-amylose complexes are reviewed.

Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally used in the preparation of jam, jellies, and marmalades as a gelling agent. New applications of pectin continue to emerge, making pectin extraction and commercialisation an attractive investment. Commercially available pectin is extracted from citrus peels and apple pomace worldwide. However, a number of tropical and sub-tropical fruits by-products represent potential sources of pectin which can also be capitalised. It is to be noted that conventional extraction of pectin requires a lot of energy and involves the use of mineral acids. In line with sustainable development goals, studies have been undertaken to assess the efficiency of non-conventional green extraction methods, such as microwave-assisted extraction, ultrasound-assisted extraction, and enzyme-assisted extraction, on the yield and characteristics of pectin extracted from tropical and sub-tropical fruits. The present review article compares and discusses the effects of conventional and non-conventional pectin extraction techniques on the extraction of pectin from tropical and sub-tropical fruits by-products, as well as the potential applications of pectin extracted from these materials.

This review described and explains the encapsulation of bioactive compounds by extrusion technologies. Bioactive compounds have many health benefits, but several drawbacks such as a high organoleptic impact due to the bitterness and acrid taste of some compounds, and limited shelf life reduce the utilization of bioactive compounds in food. Encapsulation of bioactive compounds to prevent their several drawbacks and to increase their utilization in food has been achieved by ‘extrusion’ technology. The extrusion technologies discussed in the review are hot-melt extrusion, melt injection extrusion process, co-extrusion, and electrostatic extrusion. Extrusion technology as a mode of encapsulation of bioactive compounds as increased the number of bioactive compounds that can be encapsulated. Also, extrusion technology helps to reduce the particle size of encapsulated bioactive compounds which increase their application in the food industry. The reduction in the particle size of the extrudate helps to increase the shelf life of encapsulated bioactive compounds and aid-controlled release in the targeted site in the body.