Foodborne illnesses pose a serious threat to public health, with increasing global incidence rates driven by factors such as rising meat consumption. Rapid detection of foodborne pathogens in meat is critical for preventing outbreaks. This study investigates the potential of gas chromatography-mass spectrometry (GC-MS) and Fourier-transform infrared spectroscopy (FTIR) for identifying biomarkers and spectral fingerprints indicative of foodborne pathogens in raw chicken meat. Raw broiler chicken meat samples were surface-sterilized and inoculated with foodborne pathogens. The samples were challenge inoculated with the specific pathogen and the physical quality parameters like pH, color, texture, drip loss, and water activity were assessed. GC-MS analysis identified 113 metabolites, including potential biomarkers like ureidopropionic acid, 5-sulfosalicylic acid, 11,14-eicosadienoic acid, methyl ester for E. coli O157:H7; 11-bromoundecanoic acid, neocurdione, glafenin, eicosanoic acid for Salmonella; azepan-1-yl-acetic acid, methyl ester, tramadol, cytarabine, dipipanone for Staphylococcus and cyclopentaneundecanoic acid, phosphonofluoridic acid, î-n-formyl-l-lysine for Pseudomonas. Pathway analysis revealed the involvement of fatty acid metabolism and amino acid degradation pathways. FTIR spectral data showed significant variances between control and spiked samples, particularly in the fatty acid spectral region. The identified metabolites and spectral patterns could serve as biomarkers for developing rapid pathogen detection methods, contributing to enhanced food safety protocols.

Tamarind (Tamarindus indica L.) is a multipurpose ancient spice valued for its tangy-sweet flavor, which is being transformed through innovative post-harvest technologies into wine. The Fruit pulp is highly nutritious and various value-added products have been developed for easier handling, storage and transportation, while extending its shelf life. These products range from Tamarind toffee, Tamarind pickle, Tamarind jam, squash, wine and offering distinct flavors and potential health benefits. Table wine, fermented using tamarind pulp, is widely known for its medicinal properties and applications in the food industries. The must was extracted and fermented with sugar and two different strains of Saccharomyces cerevisiae (Red wine yeast and Belgian wit yeast), to produce wine from the pulp of red, sour and sweet varieties of tamarind. Bio-component and sensory analyses were conducted to identify the proximate and organoleptic attributes of the wine. The variation in proximate property values of wine were recorded as alcohol content (8.40% to 10.62%), moisture (23% to 29.5%), pH (2.38 to 3.45), ash (1.3% to 2.5%), total soluble solid (3.2 °Brix to 11 °Brix), titrable acidity (1 mg/ml to 5.1 mg/ml), carbohydrate (1.1% to 3.65%), vitamin C (10.3 mg/ml to 22.3 mg/ml), and antioxidant (37.1 mMol/l to 75.9 mMol/l). It was found that Belgian wit yeast yielded good production of wine from the sweet Tamarind. It showed optimal values for alcohol (8.14%), moisture (26%), pH (3.15), ash (2.1%), total soluble solid (9.3 °Brix), titrable acidity (2 mg/ml), carbohydrate (3.4%), vitamin C (22.3 mg/ml), antioxidant (74.6 mMol/l). It also registered the higher organoleptic values for flavor (7.3), color (7.0), aroma (6.5), consistency (7.5), taste (8.5) and overall acceptability (8.5). This research demonstrates a breakthrough in utilizing tamarind (Tamarindus indica) for producing value-added wine with optimal alcohol content (8%), high antioxidant activity (74.6 mMol/L) and excellent sensory attributes (8.5).

Optimization of parameters in food product processing is essential for achieving high-quality output and efficient production. While the use of fresh green bananas is limited, drying them into powder expands their applications significantly. This study focuses on optimizing the production of banana powder, which has numerous applications in the food industry. Key parameters such as steaming time, citric acid concentration, and drying time need to be optimized using Box-Behnken design of response surface methodology (RSM), as they directly impact the quality of the banana powder. The moisture content of the sample was measured using the gravimetric method, while water activity was assessed with a digital water activity meter. Amylose content was determined using a calorimeter, while starch content of the sample was measured using the anthrone method and color characteristics were evaluated with a spectrophotometer. The quadratic model was found to be the best fit for most of the responses (R² = 0.96–1), and the linear model was fit for starch content (R² = 0.73). Results obtained using Box-Behnken Design of response surface methodology reveals that steaming time of 10 minutes, citric acid concentration of 0.5% and a drying time of 7 hours are ideal conditions for enhance powder making. Under the optimized condition, the values of yield, moisture content, water activity, amylose, starch content and L* was predicted to be 19.99%, 5.73%, 0.40 aw, 23.43 g/100g, 86.72 g/100g and 50.82 of banana powder respectively, aligning with the experimental values using the desirability function.

The effects of melatonin, salicylic acid (SA) and brassinosteroids on the post-harvest quality and shelf life of two mango varieties, Alphonso and Sindhura, were investigated with respect to physiological, biochemical and enzymatic changes. The study assessed physiological loss in weight (PLW), Total Soluble Solids (TSS), titratable acidity, sugars, total phenolics, carotenoids, ripening related enzymes (pectin methylesterase, polygalacturonase, amylase and cellulase) and antioxidant enzymes (peroxidase, catalase and superoxide dismutase). According to the results, the shelf life of mango was considerably increased by 200 µM melatonin, 2.0 mM salicylic acid and 25 ppm brassinosteroids, which also decreased PLW to 9.81 %, 10.12 % and 9.79 % in Alphonso and 9.48 %, 9.51 % and 9.92 % in Sindhura. These treatments maintained a balance between TSS, sugars and acidity, while preserving higher concentration of total phenolics and carotenoids. Treated fruits exhibited lower ripening enzyme activity, particularly polygalacturonase, which declined by 16.7 %, 11.2 % and 17.0 % in Alphonso and 11.5 %, 10.9 % and 11.2 % in Sindhura with 200 µM melatonin, 2.0 mM salicylic acid and 25 ppm brassinosteroids treatments respectively. Similarly, pectin methyl esterase (PME) was reduced by 12.2 %, 11.6 % and 10.5 % in Alphonso and 12.1 %, 10.3 % and 12.1 % in Sindhura corresponding to these treatments, delaying cell wall degradation and maintaining fruit firmness. Additionally, antioxidant enzymes were upregulated, mitigating oxidative stress by reducing reactive oxygen species (ROS) and preserving fruit quality. These treatments were effective in delaying ripening, enhancing stress resistance and extending the marketability of mangoes during storage. This study highlights the potential of melatonin, salicylic acid and brassinosteroids as eco-friendly alternatives to synthetic chemicals for improving post-harvest mango management.

Cultivation of baby corn, a profitable crop in the global agricultural market, requires careful attention to increase yield, productivity and quality. This review examines the impact of various land configuration practices and organic nutrient management practices on baby corn yield, productivity and quality. Different land configurations, including flat beds, broad beds and ridges and furrows, can be combined with organic nutrient management strategies that utilize various plant- and animal-based soil amendments. While organic nutrient management has increased the nutritional content of baby corn, particularly by increasing micronutrient levels, improvements in land configuration have had a substantial influence on the crop's productivity. Physical characteristics, such as cob length, width, grain homogeneity and overall quality, have all been significantly improved. These improvements support sustainable farming practices, in addition to increasing the market value of baby corn. Baby corn's versatility and nutritional advantages have expanded its commercial potential and raised demand for both fresh and processed varieties. This review highlights the importance of integrating organic nutrient management with land configuration to enhance the sustainability, quality and productivity of baby corn farming. This review offers valuable insights for farmers and agricultural professionals, supporting the adoption of integrated approaches that harmonize land management techniques with organic nutrient management to optimize crop performance, ensure environmental sustainability and promote farmers' well-being.