Neem extract-blended nanocellulose derived from jackfruit peel for antibacterial packagings.

The use of jackfruit peel as a source for natural and fully biodegradable "nanocellulose" (NC) for the production of bioplastics with Azadirachta indica (A. indica) extracts and polyethylene glycol (PEG) for the antibacterial properties is investigated. The characterization of the biocomposite using FT-IR and WXRD was reported. The physicochemical properties including thickness, moisture content, water holding capacity, swelling, porosity, and biodegradability in soil were investigated. The incorporation of A. indica extract revealed an increased shelf life due to the strong antibacterial activity, and these biocomposites were degraded in soil within 60 days after the end use without any harm to the environment. Jackfruit-derived nanocellulose film blended with A. indica extract exhibited strong antibacterial activity against gram-positive and gram-negative food spoilage bacteria. Disc diffusion assay, live/dead assay, and CFU analysis confirmed the antibacterial property of the synthesized film. Moreover, the films clearly prevented the biofilm formation in bacteria. Thus, the developed bioplastics can be utilized as appropriate substitutes to food packaging materials and also for biomedical applications such as wound dressings.

Strategies and advances in the pretreatment of microalgal biomass.

Modification of structural components, especially the cell wall, through adequate pretreatment strategies is critical to the bioconversion efficiency of algal biomass to biorefinery products. Over the years, several physical, physicochemical, chemical and green pretreatment methods have been developed to achieve maximum productivity of desirable by-products to sustain a circular bioeconomy. The effectiveness of the pretreatment methods is however, species specific due to diversity in the innate nature of the microalgal cell wall. This review provides a comprehensive overview of the most notable and promising pretreatment strategies for several microalgae species. Methods including the application of stress, ultrasound, electromagnetic fields, pressure, heat as well as chemical solvents (ionic liquids, supercritical fluids, deep eutectic solvents etc.) have been detailed and analyzed. Enzyme and hydrolytic microorganism based green pretreatment methods have also been reviewed. Metabolic engineering of microorganisms for product specificity and lower inhibitors can be a future breakthrough in microalgal pretreatment.

Technologies for disinfection of food grains: Advances and way forward.

Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail.

Engineering interventions in enzyme production: Lab to industrial scale.

Commercial enzyme production has gained popularity due to its extensive applications in traditional and modern industrial sectors. Rigorous research activities are being conducted worldwide to make the enzyme production system more efficient, cost-effective and hence, sustainable. To overcome the lacunae in earlier enzyme production methods, new engineering interventions are being introduced to meet the growing demand for industrial enzymes. This review focuses initially on the current global scenario of the enzyme market followed by a discussion on different bioreactor design approaches. The use of novel membrane based, airlift and reciprocating plate bioreactors along with the emergence of micro-reactors have also been discussed. Further, the review covers different modelling and optimization strategies for the enzyme production process including advanced techniques like neural networks, adaptive neuro-fuzzy inference systems and genetic algorithms. Finally, the required thrust areas in the enzyme production sector have been highlighted with directions for future research.