Pectin was extracted at temperature of 100 and 120°C with two different pH conditions each, pH 1.5 and pH 2 along with different extraction ratios, ER1:1, 1:1.5 and 1:2 respectively. Data obtained were analyzed statistically using ANOVA (no blocking) at 5% level of significance, which showed that there was significant difference (p < 0.05) between the pectin extracted at 100°C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2, respectively, whereas there was not any significant difference between extraction at 120°C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2 respectively. Also, there was no any significant difference between pectin extracted at 100°C, pH 2, extraction ratios 1:1, 1:1.5, and 1:2 and also at 120°C, pH 2, 1:1, 1:1.5, and 1:2 respectively. Best yield of pectin was found at temperature 120°C, pH 1.5 and ER 1:1.5.

Akabare chilli (Capsicum chinese) is a high-value crop in the eastern hills of Nepal. Akabare growers faced the problem of its value decrement during transportation and marketing because of immediate post-harvest losses. This study was targeted for finding cheap post-harvest treatment to extend freshness and shelf life of fresh Akabare by applying post-harvest treatments like hydrocooling, refrigerated temperature storage, and perforation mediated plastic packaging. The chemical qualities (moisture, vitamin C and chlorophyll content) were studied on a regular interval of 4 days along with visual inspection for 20 days. The package modification included unperforated as well as perforated polypropylene bags having 2, 4 and 6 perforations of 2.5 mm diameter. Samples without any treatment remained fresh only for 2 days, while only hydrocooled samples retained moisture, vitamin C and chlorophyll content significantly (p < .05) higher than untreated, in both storage temperatures. None of the samples stored at room temperature retained freshness beyond 4 days. Thus, based on the better retention of moisture and vitamin C content, hydrocooling followed by packaging in polypropylene bag (four perforations) and storage at refrigerated temperature could be considered the best post-harvest treatment and packaging.

The use of plant protease instead of chymosin for producing cheese has become a trend which is aimed at lacto-vegetarian consumers and religion based ecological markets. In this context, the present investigation was carried out in order to utilize milk clotting enzyme from Papaya (Carica papaya). Numerical optimization study revealed that maximum milk clotting activity was achieved at pH 6.5, temperature 70℃ and enzyme concentration 1 g/1000 ml milk using papaya protease as coagulant. Protein, ash and calcium showed no significant (p>0.05) difference among the cheeses made using different coagulants. However, significantly (p<0.05) higher levels of moisture and ash, and lower levels of fat were observed in the cheese produced by papaya protease compared to that made using rennet. Papaya protease significantly enhanced the spreadability of cheese while the other sensory properties were similar to the control except aftertaste. The results revealed that the papaya latex as crude papaya protease may have potential application for the manufacture of soft-unripened cheese and further could be utilized as a milk coagulant in cheese making.

The global population is rising sharply and is expected to be 10 billion by 2050. Nutrition security, especially protein, is a major concern, as it is one of the essential ingredients for body growth. However, consumption of meat is unsustainable, as the use of natural resources and greenhouse gas (GHG) emissions are relatively high compared to plant-based protein sources. Aquatic plants like duckweed, Azolla, and water spinach, as well as macroalgae and microalgae, contain good amounts of protein, ranging from 25% to 60% dry weight (DW) and comprising major essential amino acids (EAAs). These plants are rich in vitamins and minerals and possess antimicrobial, anti-inflammatory, antidiabetic, and anti-fatigue properties. In addition, green food processing (GFP) technologies minimize the antinutritional factors, which in turn increase the bioaccessibility and biodigestibility of aquatic plants. Fermentation is one of the oldest known GFP methods. Recent advances include high-pressure processing, pulsed electric field, ultrasound-assisted, and microwave-assisted extraction, which are among the most promising techniques. Hence, government initiatives, as well as research and private sector collaboration for cultivation, processing, and advocating for such nutrient-dense food, are necessary. This will ensure sustainable production and consumption.