Artificial neural networks (ANN)-genetic algorithm (GA) optimization on thermosonicated achocha juice: kinetic and thermodynamic perspectives of retained phytocompounds.

The extraction of phytocompounds from Achocha (Cyclanthera pedata) vegetable juice using traditional methods often results in suboptimal yields and efficiency. This study aimed to enhance the extraction process through the application of thermosonication (TS). To achieve this, an artificial neural network (ANN) and a genetic algorithm (GA) were utilized to simulate and optimize the process parameters. The study investigated the influence of ultrasonic amplitude (30%-50%), temperature (30 °C-50 °C), and sonication duration (15-60 min) on total polyphenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), and ascorbic acid content (AA). Remarkably, the ANN-GA optimization resulted in optimal TS conditions: an ultrasonic amplitude of 40%, a temperature of 40 °C, and a sonication duration of 30 min. Subsequent analysis of extraction kinetics and thermodynamics across various temperatures (30 °C-50 °C) and extraction times (0-30 min) demonstrated R2 (0.98821) and χ2 (1.74773) for TPC with activation energy (Ea) 26.0456, R2 (0.99906) and χ2 (0.07215) for TFC with Ea 26.2336, R2 (0.99867) and χ2 (0.03003) for AOA with Ea 26.0987, R2 (0.99731) and χ2 (0.13719) for AA with Ea 26.0984, validating the pseudo second-order kinetic model. These findings indicate that increased temperature enhances the saturation concentration and rate constant of phytochemical extraction.

Sustainable production of cellulosic biopolymers for enhanced smart food packaging: An up-to-date review.

Biodegradable and sustainable food packaging (FP) materials have gained immense global importance to reduce plastic pollution and environmental impact. Therefore, this review focused on the recent advances in biopolymers based on cellulose derivatives for FP applications. Cellulose, an abundant and renewable biopolymer, and its various derivatives, namely cellulose acetate, cellulose sulphate, nanocellulose, carboxymethyl cellulose, and methylcellulose, are explored as promising substitutes for conventional plastic in FP. These reviews focused on the production, modification processes, and properties of cellulose derivatives and highlighted their potential for their application in FP. Finally, we reviewed the effects of incorporating cellulose derivatives into film in various aspects of packaging properties, including barrier, mechanical, thermal, preservation aspects, antimicrobial, and antioxidant properties. Overall, the findings suggest that cellulose derivatives have the potential to replace conventional plastics in food packaging applications. This can contribute to reducing plastic pollution and lessening the environmental impact of food packaging materials. The review likely provides insights into the current state of research and development in this field and underscores the significance of sustainable food packaging solutions.

Recent advances in artificial intelligence towards the sustainable future of agri-food industry.

Artificial intelligence has the potential to alter the agricultural and food processing industries, with significant ramifications for sustainability and global food security. The integration of artificial intelligence in agriculture has witnessed a significant uptick in recent years. Therefore, comprehensive understanding of these techniques is needed to broaden its application in agri-food supply chain. In this review, we explored cutting-edge artificial intelligence methodologies with a focus on machine learning, neural networks, and deep learning. The application of artificial intelligence in agri-food industry and their quality assurance throughout the production process is thoroughly discussed with an emphasis on the current scientific knowledge and future perspective. Artificial intelligence has played a significant role in transforming agri-food systems by enhancing efficiency, sustainability, and productivity. Many food industries are implementing the artificial intelligence in modelling, prediction, control tool, sensory evaluation, quality control, and tackling complicated challenges in food processing. Similarly, artificial intelligence applied in agriculture to improve the entire farming process, such as crop yield optimization, use of herbicides, weeds identification, and harvesting of fruits. In summary, the integration of artificial intelligence in agri-food systems offers the potential to address key challenges in agriculture, enhance sustainability, and contribute to global food security.

Development and Performance Analysis of an Automatic Core Cutter for Elephant Apple (Dillenia indica L.) Processing.

Elephant apple, a fruit with numerous bioactive compounds, is rich in therapeutic qualities. However, its use in processed products is limited due to insufficient postharvest processing methods. To address this issue, an automatic core cutter (ACC) was developed to handle the hard nature of the fruit while cutting. The physical characteristics of the elephant apple were considered for designing and development of the cutter. The cutter is divided into four main sections, including a frame, collecting tray, movable coring unit, and cutting base with five fruit holders. The parts that directly contact the fruit are made of food-grade stainless steel. The efficiency of the cutter was analyzed based on cutting/coring capacity, machine efficiency, loss percentage, and other factors, and was compared to traditional cutting methods (TCM) and a foot-operated core cutter (FOCC). The ACC had an average cutting/coring capacity of 270-300 kg/h, which was significantly higher than TCM's capacity of 12-15 kg/h and comparable to FOCC's capacity of 115-130 kg/h. The ACC offered a higher sepal yield of 85.68 ± 1.80% compared to TCM's yield of 65.76 ± 1.35%, which was equivalent to the yield obtained by FOCC. Therefore, the ACC outperforms TCM in terms of quality, quantity, and stress associated and is superior to FOCC in terms of higher efficiency of machine and labor.

Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling.

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice.

Recent advances in production of sustainable and biodegradable polymers from agro-food waste: Applications in tissue engineering and regenerative medicines.

Agro-food waste is a rich source of biopolymers such as cellulose, chitin, and starch, which have been shown to possess excellent biocompatibility, biodegradability, and low toxicity. These properties make biopolymers from agro-food waste for its application in tissue engineering and regenerative medicine. Thus, this review highlighted the properties, processing methods, and applications of biopolymers derived from various agro-food waste sources. We also highlight recent advances in the development of biopolymers from agro-food waste and their potential for future tissue engineering and regenerative medicine applications, including drug delivery, wound healing, tissue engineering, biodegradable packaging, excipients, dental applications, diagnostic tools, and medical implants. Additionally, it explores the challenges, prospects, and future directions in this rapidly evolving field. The review showed the evolution of production techniques for transforming agro-food waste into valuable biopolymers. However, these biopolymers serving as the cornerstone in scaffold development and drug delivery systems. With their role in wound dressings, cell encapsulation, and regenerative therapies, biopolymers promote efficient wound healing, cell transplantation, and diverse regenerative treatments. Biopolymers support various regenerative treatments, including cartilage and bone regeneration, nerve repair, and organ transplantation. Overall, this review concluded the potential of biopolymers from agro-food waste as a sustainable and cost-effective solution in tissue engineering and regenerative medicine, offering innovative solutions for medical treatments and promoting the advancement of these fields.

Experimental investigation of modified indirect solar dryer with integrated thermal storage material for drying of dhekia (Diplazium esculentum) fern.

Food product drying is a crucial stage in the preservation of crops and agricultural by-products that are used as raw materials for numerous end applications. The novelty of the study is the application of a phase change material in a solar dryer to improve the effectiveness of drying and reducing the overall drying period for drying while retaining/improving the quality parameters of the dried dhekia (Diplazium esculentum). The modified indirect thermal storage integrated solar dryer made up of a single-pass solar collector is attached with the drying chamber of 16.5 kg capacity. A thermal energy storage system prepared with paraffin wax embedded inside the drying cabinet was used. The proposed solar dryer has a thermal efficiency that is 11 ± 0.2% greater than the conventionally constructed solar dryer and reduces drying time by 40 ± 2.1%. Drying kinetic analysis of dhekia was performed, and two new drying kinetic models were proposed to predict moisture ratio. From statistical analysis, it was found that the chi square value and root mean square error value fits well for the proposed models. The anti-oxidant, total phenolic content, and total flavonoid content values of samples dried in solar dryer exhibit better results compared to fresh, tray dried, and open sun-dried samples. The developed dryer shows better results in saving drying time and quality of the product. Due to its affordability and long-term solution for drying fresh farm goods, this dryer can be very helpful to small-scale farmers.

Recent advances in cellulose-based sustainable materials for wastewater treatment: An overview.

Water pollution presents a significant challenge, impacting ecosystems and human health. The necessity for solutions to address water pollution arises from the critical need to preserve and protect the quality of water resources. Effective solutions are crucial to safeguarding ecosystems, human health, and ensuring sustainable access to clean water for current and future generations. Generally, cellulose and its derivatives are considered potential substrates for wastewater treatment. The various cellulose processing methods including acid, alkali, organic & inorganic components treatment, chemical treatment and spinning methods are highlighted. Additionally, we reviewed effective use of the cellulose derivatives (CD), including cellulose nanocrystals (CNCs), cellulose nano-fibrils (CNFs), CNPs, and bacterial nano-cellulose (BNC) on waste water (WW) treatment. The various cellulose processing methods, including spinning, mechanical, chemical, and biological approaches are also highlighted. Additionally, cellulose-based materials, including adsorbents, membranes and hydrogels are critically discussed. The review also highlighted the mechanism of adsorption, kinetics, thermodynamics, and sorption isotherm studies of adsorbents. The review concluded that the cellulose-derived materials are effective substrates for removing heavy metals, dyes, pathogenic microorganisms, and other pollutants from WW. Similarly, cellulose based materials are used for flocculants and water filtration membranes. Cellulose composites are widely used in the separation of oil and water emulsions as well as in removing dyes from wastewater. Cellulose's natural hydrophilicity makes it easier for it to interact with water molecules, making it appropriate for use in water treatment processes. Furthermore, the materials derived from cellulose have wider application in WW treatment due to their inexhaustible sources, low energy consumption, cost-effectiveness, sustainability, and renewable nature.

Recent trends in polysaccharide-based biodegradable polymers for smart food packaging industry.

Artificial packaging materials, such as plastic, can cause significant environmental problems. Thus, the use of polysaccharide-based biodegradable polymers (cellulose, starch, and alginate) has the potential in the field of environmental sustainability, reprocessing, or protection of the environment. Morphological and structural alterations caused by material degradation have a substantial impact on polymer material characteristics. To avoid degradation during storage, it is critical to evaluate and comprehend the structure, characteristics, and behavior of modern bio-based materials for potential food packaging applications. Hence, this review focused on the various types of polysaccharide-based biodegradable polymers (cellulose, starch, and alginate), their properties, and their commercial potential for food packaging applications. In addition, we overviewed the recent development of polysaccharide-based biodegradable polymer (cellulose, starch, and alginate) packaging for food products. The review concluded that the membrane and chromatographics are widely used in production of cellulose, starch, and alginate-based biodegradable polymers. Also, nanotechnology-based food packaging is widely used to improve the properties of cellulose, starch, and alginate biodegradable polymers and the incorporation of active agents to enhance the shelf life of food products. Overall, the review highlighted the potential of cellulose, starch, and alginate biodegradable polymers in the food packaging industry and the need for potential research and development to improve their properties and commercial viability.

Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks.

This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of these treatments on the juice's physicochemical, nutritional, and microbiological qualities. In order to maximise the retention of nutritional properties, enhance juice quality, and boost efficiency, an artificial neural network (ANN) model was also developed to forecast the optimisation of process parameters for the quality of lapsi fruit juice. This study establishes a novel experimental planning method using an ANN to multi-objectively optimise the extraction process and identify the ideal extraction conditions for thermosonication (50, 75, and 100% amplitude at 30, 40, and 50 °C for 15, 30, 45, and 60 min) to augment lapsi juice's nutritional and microbiological properties by improving certain attributes such as ascorbic acid (AA), antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), total plate count, and yeast and mould count (YMC). The maximum values for AA (71.80 ± 0.05 mg/100 mL), AOA (74.60 ± 0.28%), TPC (187.33 ± 0.03 mg gallic acid equivalents [GAE]/mL), TFC (127.27 ± 0.05 mg quercetin equivalents [QE]/mL), total plate count (not detected), and YMC were achieved in thermosonicated lapsi juice (TSLJ) under optimal conditions. For AA and TFC, the optimal conditions were 100% amplitude, 40 °C, and 45 min. For AOA and TPC, the optimal conditions were 100% amplitude, 40 °C, and 60 min, and for YMC, the optimal conditions were 100% amplitude, 50 °C, and 60 min. According to the findings, thermosonicated juices have improved nutritional properties, making them an excellent source of bioactive elements for use in both the food and pharmaceutical sectors. According to this study, ANN has been identified as a valuable tool for predicting the effectiveness of lapsi fruit juice extraction, and the application of thermosonication as an approach for lapsi juice preservation could be a potential successor to thermal pasteurisation. This approach can help to minimise or hinder quality degradation while improving the juice's functionality.

Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds.

Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries' by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns.

Bioactive Compounds and Health-Promoting Properties of Elephant Apple (Dillenia indica L.): A Comprehensive Review.

Elephant apple (Dillenia indica L.) grows wild in Southeast Asia's forests, including in China, India, Nepal, Bangladesh, and Sri Lanka. Elephant apples are considered essential fruit crops because of their high nutritional value, which includes high levels of vitamin C, carbohydrates, fats, fibre, protein, minerals, and fatty acids. It is important to understand the nutritional value and health benefits of elephant apples in order to increase fruit intake in people's daily diets. The present review paper focuses on elephant apple's phytochemistry, bioactive compounds, therapeutic value, and medicinal capabilities for designing and developing a wide range of food formulations. Proteins, minerals, fats, crude fibre, carbohydrates, vitamin C, tannins, malic acid, and glucose are abundant in the leaves, bark, and fruit of the elephant apple. In addition to nutritional components, many phytochemicals found in elephant apples have been identified as bioactive compounds with a broad range of biological activities, the most prominent of which are antioxidant, anticancer, antidiabetic, and anti-inflammatory properties. Overall, elephant apple is a rich, natural source of bioactive compounds with potential applications in the production of value-added foods and nutraceuticals for disease prevention and management.

Experimental investigation and energy-exergy-environmental-economic analysis of modified indirect solar dual collector dryer while drying myrobalan slices.

The paper presents the performance evaluation of a modified indirect solar dual collector dryer (MIS2CD) integrated with a thermal storage system for drying myrobalan slices. The design of the solar collector and solar collector with thermal storage was to supply uninterrupted thermal energy to the drying chamber during sunny and sunset hours. To evaluate the dryer performances, one lot (20 kg) of myrobalan was dried in the MIS2CD, and as a result, the thermal efficiency and energy supply period of MIS2CD increased by 12 ± 02% and 41 ± 1.2%, respectively. Drying characteristics of myrobalan slices in MIS2CD, TD, and OSD were studied and compared. A two-term exponential model best explains the drying kinetics of myrobalan slices dried in MIS2CD. The dried sample in MIS2CD results in lesser ΔE* values than TD and OSD methods. The highest exergy efficiency of 78.2% and lower exergy losses were recorded. The energy payback period of the MIS2CD was evaluated as 1.42 years. The CO2 emitted and CO2 reduced reduction are calculated for drying myrobalan in MIS2CD for a lifetime (20 years) of 67.85 kg and 20.65 tons, respectively. The capital cost of the solar dryer design was estimated depending on the economic considerations of the state. The drying hours were increased in MIS2CD against OSD by 59% on the annual sunny days (210 days). The sample drying period MSD and TD to reach the final moisture level of 7% was 9 h and 5 h, respectively. The total economic benefit is 22,622 INR (annually), and the 2.08 benefit-cost ratio for myrobalan dried in MIS2CD compared to TD. The MIS2CD's payback period is nearly 2.18 years, much less than the dryer's lifetime.

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp.

The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry.

Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy.

The growing population and healthy food demands have led to a rise in food waste generation, causing severe environmental and economic impacts. However, food waste (FW) can be converted into sustainable animal feed, reducing waste disposal and providing an alternative protein source for animals. The utilization of FW as animal feed presents a solution that not only tackles challenges pertaining to FW management and food security but also lessens the demand for the development of traditional feed, which is an endeavour that is both resource and environmentally intensive in nature. Moreover, this approach can also contribute to the circular economy by creating a closed-loop system that reduces the use of natural resources and minimizes environmental pollution. Therefore, this review discusses the characteristics and types of FW, as well as advanced treatment methods that can be used to recycle FW into high-quality animal feed and its limitations, as well as the benefits and drawbacks of using FW as animal feed. Finally, the review concludes that utilization of FW as animal feed can provide a sustainable solution for FW management, food security, preserving resources, reducing environmental impacts, and contributing to the circular bioeconomy.

Recent Advances in Cellulose-Based Hydrogels: Food Applications.

In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.

In vitro gastrointestinal digestion studies on total phenols, flavonoids, anti-oxidant activity and vitamin C in freeze-dried vegetable powders.

In the present research study, the impact of digestion process on the levels of total phenols, flavonoids, vitamin C as well as anti-oxidant activity in freeze dried powders of mustard greens (MG) and roselle leaves (RL) was investigated. In addition, physicochemical and functional properties of MG and RL samples also evaluated. The digestion of freeze-dried vegetable powders was achieved through in vitro digestive procedure using various enzymes. From the study, it was observed that the digestion process increased the availability of phenols in both powders, where the digested vegetable powders possessed higher levels of total phenols and flavonoids. In contrast, the levels of vitamin C and anti-oxidant activity of vegetable powders (MG & RL) was found to be decreased minimally. Our research study suggests that in vitro digestion could enhance the TPC and TFC in mustard greens and roselle leaves. Therefore, MG and RL can be considered as a functional ingredient in the development of new products with better nutritional and functional characteristics. Further, the data on the physicochemical, functional and bioactive compounds in MG and RL may be used as reference for the enhancement of quality of products developed from MG and RL.

Disruptions, restorations and adaptations to health and nutrition service delivery in multiple states across India over the course of the COVID-19 pandemic in 2020: An observational study.

BACKGROUND: Modeling studies estimated severe impacts of potential service delivery disruptions due to COVID-19 pandemic on maternal and child nutrition outcomes. Although anecdotal evidence exists on disruptions, little is known about the actual state of service delivery at scale. We studied disruptions and restorations, challenges and adaptations in health and nutrition service delivery by frontline workers (FLWs) in India during COVID-19 in 2020. METHODS: We conducted phone surveys with 5500 FLWs (among them 3118 Anganwadi Workers) in seven states between August-October 2020, asking about service delivery during April 2020 (T1) and in August-October (T2), and analyzed changes between T1 and T2. We also analyzed health systems administrative data from 704 districts on disruptions and restoration of services between pre-pandemic (December 2019, T0), T1 and T2. RESULTS: In April 2020 (T1), village centers, fixed day events, child growth monitoring, and immunization were provided by <50% of FLWs in several states. Food supplementation was least disrupted. In T2, center-based services were restored by over a third in most states. Administrative data highlights geographic variability in both disruptions and restorations. Most districts had restored service delivery for pregnant women and children by T2 but had not yet reached T0 levels. Adaptations included home delivery (60 to 96%), coordinating with other FLWs (7 to 49%), and use of phones for counseling (~2 to 65%). Personal fears, long distances, limited personal protective equipment, and antagonistic behavior of beneficiaries were reported challenges. CONCLUSIONS: Services to mothers and children were disrupted during stringent lockdown but restored thereafter, albeit not to pre-pandemic levels. Rapid policy guidance and adaptations by FLWs enabled restoration but little remains known about uptake by client populations. As COVID-19 continues to surge in India, focused attention to ensuring essential services is critical to mitigate these major indirect impacts of the pandemic.

A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications.

Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels-particularly proteins and polysaccharides-have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.

Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces.

The effect of gastro intestinal digestion on total phenolic contents (TPC), total flavonoid contents (TFC), radical scavenging activity (RSA) and vitamin C levels of apple (Malus domestica) pomace and a local variety of jujube (Ziziphus mauritiana) pomace was evaluated after drying at 110 °C for 3 h in a hot air oven. The physicochemical properties and functional properties of apple and jujube pomaces were also assessed. Prior to digestion, apple pomace displayed greater levels of TPC, RSA and vitamin C (17.30 ± 0.59 GAE/g DW, 81.16 ± 3.27%, 0.078 ± 0.01 g/L, respectively) in comparison with jujube pomace (16.90 ± 0.66 GAE/g DW, 54.65 ± 2.09%, 0.069 ± 0.01 g/L, respectively), whereas, TFC level was found to be higher in jujube pomace (19.22 ± 0.87 QE/g DW). After digestion, both samples showed an increase in TPC (56.17 ± 2.14 and 52.01 ± 2.18 GAE/g DW for apple and jujube pomaces) and TFC levels (48.45 ± 1.87 and 53.82 ± 2.34 QE/g DW for apple and jujube pomaces) and it was perceived almost 3 to 4 times higher than the TPC and TFC of the samples before digestion. But, RSA of the fruit pomaces were found to be affected by the in vitro digestion which was observed as 54.65 ± 2.09 and 81.16 ± 3.27% respectively for apple and jujube pomaces. It may be suggested that the fruit powders may be incorporated in developing new functional foods rich in bio active compounds and thus can be utilized in different food applications.