In today’s fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called ‘Acrylamide’, known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.

The increasing demand for plant‐based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory properties of a rice, apple pomace, and sea buckthorn beverage (RASB) fermented with probiotic Lactobacillus plantarum and Saccharomyces cerevisiae . We found out that total polyphenol content (TPC), total flavonoid content (TFC), and β‐carotene were significantly higher in samples with Saccharomyces cerevisiae , particularly in coculture samples. These samples also exhibited elevated alcohol by volume (ABV). Monoculture samples showed increased total flavonol content (TFLC), total anthocyanin content (TAC), and proanthocyanidin. The RASB‐LP sample, containing only Lactobacillus plantarum , revealed the highest antioxidant properties, evidenced by DPPH (94.13 ± 0.05%) and ABTS (97.69 ± 0.09%) assays. Interestingly, 3‐methylbutyl 3‐methylbutanoate, abundant in the unfermented control, was hydrolyzed to 3‐methyl‐1‐butanol in fermented samples, especially those containing Saccharomyces cerevisiae . Sensory evaluation evidenced that RASB‐LP scored highest for aroma and overall acceptability. FTIR analysis also indicated changes in functional groups of RASB samples. Together, our findings suggest that a novel probiotic cereal beverage with enhanced quality can be developed through the addition of fruit and fruit pomace, coupled with fermentation using Lactobacillus plantarum LP28 and Saccharomyces cerevisiae .

Lentils are highly nutritious as they are rich in both proteins and starch, making them a crucial component of the human diet. This review article focuses on the morphology, microstructure, and pasting properties of lentil starch (LS). The LS exhibits poor crystallinity due to its high amylose‐to‐amylopectin ratio as reflected in its pasting behavior. The shapes of the LS granule range a wide variety, starting from huge ovals to small rounds, as captured in the scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy displays the arrangement of starch molecules at the vicinity of the granule surface and detects the presence of additional functional groups in the modified starches. X‐ray diffraction (XRD) demonstrates both the qualitative and quantitative alterations in the crystalline domains of starch granules effectively. Nuclear magnetic resonance (NMR), in particular ¹³C CP/MAS have successfully examined the structural order of amylolyzed LS concentrations and amylose–lipid complex at the molecular level. This review might be of interest to the professionals involved in food and pharmaceuticals on product development using lentil as one of the ingredients in their formulations.

Lentils that are considered powerhouse of healthy calories are traditionally consumed in different regions of the world. With the increasing awareness regarding lentils' health‐related benefits, it is getting popular among people of all ages. The rising demand also necessitated the increase in global lentil production with Canada grabbing the top rank among the global producers. This review discussed lentil's trade‐related statistics, along with in depth details of various popular cuisines, and consumption patterns observed in Asia, Middle East, Africa, the United States, Canada, Europe, and Mediterranean region. Lentils are added as ingredient in soups, rice cuisines, pasta, flat breads, salads, nuggets, and burger patties and thus carry its name throughout the food menus from appetizers and salads to main course meals.