ABSTRACT Traditional dairy sweets are highly perishable due to their high moisture content (~36%), moderate pH (5.5–6.5), and nutrient‐rich composition, which leads to rapid microbial spoilage. This study aimed to develop a natural, extended‐release vapor‐phase antimicrobial system using eugenol as an antimicrobial agent and an expanded porous starch matrix of puffed rice (EPSMPR) as a carrier matrix to preserve the quality of such perishable products. This study investigates the vapor‐phase antimicrobial efficacy of eugenol and extends its applications as a food preservation option to extend the shelf life of dairy‐based sweets through the development of an ethyl cellulose‐coated eugenol‐loaded EPSMPR (ELEPSMPR). Eugenol exhibited broad‐spectrum vapor‐phase antimicrobial activity against Gram‐positive, Gram‐negative, and fungal strains, with minimum inhibitory concentration, minimum bactericidal concentration, and minimum inhibitory dose values in the ranges of 0.195–1.56 μg/mL, 0.39–3.12 μg/mL, and 100–171.42 mL/L, respectively. ELEPSMPR was developed through the vacuum impregnation process (encapsulation efficiency 82.64%), and it offered sustained release of eugenol vapors (30.22% release at 36 h compared to 40% in the uncoated control sample). ELEPSMPR was placed on the top inner surface of rectangular storage packets (Kraft paper, volume 500 cm 3 ) of dairy sweets, ensuring the eugenol release without direct product contact at ambient storage. The ELEPSMPR modified the headspace environment of the storage packets, effectively suppressing microbial growth while maintaining the physicochemical quality of dairy sweet—Sandesh (pH, moisture content, and lipid stability). The ELEPSMPR system represents a sustainable food preservation technology that can be a safe, natural, and contactless strategy for dairy sweets and similar foods.

ABSTRACT This study evaluated the impact of optimized thermosonication pretreatment (UT) (743.1 J/g, 16.6°C) on the physical and chemical quality of dried black grapes, comparing it with the traditional potash treatment. Dried grapes showed high dry matter (89.53%–91.41%) and controlled water activity (0.415–0.467), with significant changes in color parameters. Thermosonication pretreatment significantly reduced rehydration capacity, unlike potash. Potash increased sucrose content and negatively impacted fructose, while UT significantly reduced sucrose. UT‐treated samples retained the highest organic acid contents and exhibited the lowest HMF and furfural contents, demonstrating an advantage over potash in minimizing these undesirable compounds. Potash enhanced total phenolic content (TPC) and total monomeric anthocyanin content (TMAC), whereas UT only increased antioxidant activity. Untreated control samples generally scored highest in sensory attributes, particularly appearance and overall acceptability. This research indicates that optimized thermosonication offers specific benefits like HMF/furfural reduction and organic acid preservation, though its overall quality impact varies compared to conventional treatments.

ABSTRACT Spices and herbs are essential ingredients for flavor and preservation in culinary applications, and they also have health‐promoting effects against chronic illness. Their lengthy history of use is hindered by a growing incidence of food fraud, which is motivated by economic gain and often involves substituting cheaper materials for genuine items. Adulteration detection methods are moving from traditional visual examinations and microscopes to modern nondestructive technology. Techniques such as nuclear magnetic resonance (NMR), near‐infrared spectroscopy (NIRS), Thermal Imaging, magnetic resonance imaging (MRI), hyperspectral imaging technique (HSI), X‐ray spectroscopy, Raman Spectroscopy, and bio‐speckle laser (BSL) analysis provide potential options for precise and rapid quality assessment without compromising sample integrity. NMR offers detailed structural information, whereas thermal imaging quickly determines temperature distributions. MRI provides high‐resolution images of interior structures, which are valuable for determining freshness and chemical composition. X‐ray spectroscopy reveals internal structural degradation and impurities, while Raman Spectroscopy excels in detecting chemical composition and adulteration, especially when combined with surface‐enhanced Raman spectroscopy (SERS). BSL analyzes biological activity changes, which are useful for determining maturity and adulteration. These new approaches, together with their nondestructive nature, open the door to better detection of food fraud and quality assurance in the spice and herb industry, addressing both economic and health concerns.

ABSTRACT This study aims to evaluate the effectiveness of magnetic field application as a sustainable hurdle technology with minimal adverse biological effects and no toxic effects in ensuring the microbiological safety of liquid egg yolk. Additionally, the effect of applied magnetic fields on the stability of liquid egg yolk, as well as its physicochemical and technofunctional properties, has been investigated. A magnetic field was applied to the yolk under two distinct intensities and durations, and the samples were maintained for 21 days. The physicochemical and microbiological characteristics of the processed and raw samples were compared throughout the study period. The implementation of magnetic fields decreased the pH, water activity, firmness, cohesiveness, color values, and microbiological outcomes of the samples. Conversely, they showed an upward effect on brix, emulsion stability, consistency, and viscosity index values. On the final day of storage, samples subjected to a 240 mT magnetic field intensity for 60 min exhibited the lowest recorded values: pH (6.10), water activity (0.810), firmness (10.61 g), cohesiveness (−4.22 g), L * (33.52), a * (1.01), b * (18.96), and total counts of aerobic mesophilic bacteria (1.21 log cfu/g), aerobic psychrophilic bacteria (1.09 log cfu/g), total coliform group bacteria (0.34), and coagulase‐positive Staphylococcus species (0.87 log cfu/g). Conversely, the samples exposed to the same parameters exhibited the highest values: % Brix (46.15), % emulsion stability (85.43), consistency (54.25 g s), and viscosity index (−0.52 g s). Furthermore, both the magnetic field intensity and application duration affected the resultant effects on the products.

ABSTRACT The world's ever‐increasing population has expanded the need to study sustainable technologies for green synthesis. Scientists and researchers have focused on exploring natural bioactives in the food and pharmaceutical industries in the last few years. Betanin is a naturally occurring bioactive compound with exceptional antioxidant properties found in beetroots in significant amounts. However, due to its environmental sensitivity, the extraction and concentration of this compound from beetroot juice is difficult. This study investigates a cleaner, more energy‐efficient hybrid system combining ultrafiltration (UF) and nanofiltration (NF) to concentrate betanin while preserving its stability and bioactivity. UF was employed as a pre‐treatment step to remove high‐molecular‐weight impurities, while the NF step enabled selective concentration of betanin. The hybrid process significantly improved betanin retention, with an observed percentage rejection in the 87%–94% range. Additionally, a maximum flux decline of 65% was observed at high pressure and low flow rates, indicating fouling. The fouling mechanism analysis showed that the complete blocking model is the best‐fit model for experimental values. These findings contribute to the development of eco‐friendly and cost‐effective membrane‐based techniques for the recovery of natural compounds.

ABSTRACT The digestive characteristics of 3D‐printed foods have attracted considerable attention. However, the knowledge of the physical disintegration of 3D‐printed food induced by gastric peristalsis is insufficient. This study aimed to produce 3D‐printed foods with hybrid layers of different mechanical characteristics and to evaluate gastric digestion behavior using a gastric digestion simulator (GDS) that simulates gastric peristalsis. Two types of mashed potato‐based food ink containing 1.0 or 3.0 wt% agar were 3D‐printed in eight layers using a syringe‐based printer to form 12 mm cubes. Uniform and hybrid structures were produced by using one ink throughout or switching inks between top/bottom two and middle four layers. The average values of the produced four types of 3D‐printed foods ranged as follows: weight, 1.84–1.89 g; width, 12.40–12.57 mm; depth, 12.01–12.34 mm; height, 12.63–13.02 mm; fracture force, 2.1–7.8 N; fracture strain, 19.3%–27.6%; and brittleness, 0.3–3.0 N. The GDS digestion experiment revealed that the soft layers of the hybrid 3D‐printed foods were disintegrated in preference to the hard layers by simulated peristalsis. The digesta were classified on 0.60–3.35 mm sieves. The ratio of particles in the largest 3.35 mm fraction ranged from 22.4%–36.5% among the 3D‐printed foods. Most of the particles remaining in this fraction of 3D‐printed foods with hybrid structures were indicated to be derived from the hard layer. The GDS digestion experiment showed that the soft layers of the hybrid 3D‐printed food were disintegrated by simulated peristalsis in preference to the hard layers. This study provides fundamental knowledge that will lead to the advanced control of gastric digestion through the use of 3D food printers.

ABSTRACTThe demand for sustainable and functional packing solutions is increasing due to growing interest in natural bioactive compounds, such as anthocyanins for food protection, to increase food protection. Anthocyanins are plant‐derived pigments with strong antioxidant and UV‐absorbing properties, making them promising candidates for active packaging applications. UV‐B radiation is the principal agent in food spoilage, and during storage, it leads to the degradation of nutrients, color changes, and health risks. Conventional synthetic additives and petroleum‐based packaging materials often lack biodegradability and may release harmful substances while also offering limited protection against UV radiation. In contrast, anthocyanin‐integrated bio‐based packaging not only blocks UV‐B exposure but also imparts antioxidant benefits that extend the shelf life of perishable foods. Recent approaches include the use of anthocyanins in bio‐based polymers combined with matrices such as chitosan, polylactic acid (PLA), and starch‐based films to produce alternative packaging materials with new functions. Anthocyanin‐fortified packaging is a sustainable and multi‐purpose solution for various applications for which UV‐B‐induced food degradation raises concerns. This review highlights the current advancements, functional properties, and potential applications of anthocyanin‐based films in food packaging, emphasizing their role in improving food quality and promoting environmental sustainability.

ABSTRACTThe declining availability of fossil fuels necessitates the development of sustainable and cost‐effective food processing techniques that utilize renewable energy sources. Phase change materials (PCMs), recognized for their high thermal energy storage capacity and ability to regulate temperature through latent heat exchange, are increasingly utilized across various industries. This study compares the energy consumption and quality attributes of solar tunnel drying (SOD), PCM‐based solar drying (PCMSD), and hot air oven drying (HAD) for the dehydration of whole ripe banana fruits, commonly known as banana figs. Among the drying methods evaluated, PCMSD demonstrated the highest energy efficiency, achieving a drying efficiency of 7.77% and a specific energy consumption of 2.90 × 104 kJ/kg. In comparison, SOD showed a drying efficiency of 7.17% with a specific energy consumption of 3.14 × 104 kJ/kg, while hot air drying recorded the lowest efficiency at 6.14% and the highest specific energy consumption of 3.60 × 104 kJ/kg. PCMSD resulted in significantly higher (p < 0.05) phenolic (118.77 mg/100 g) and flavonoid (62.74 mg/100 g) content than HAD & SOD, while HAD resulted in a harder texture (795.52 g), followed by SOD (452.08 g) and PCMSD (324.63 g). Nevertheless, SOD showed higher springiness due to its slower drying rate, while PCMSD exhibited better resilience, preserving its internal structure. Key esters, such as n‐Butyl acetate and 9‐Octadecenoic acid (Z), were most concentrated in PCMSD (61.84%) and retained more aroma compounds, followed by SOD (60.4%) and HAD (54.38%). Regardless of the drying method, water activity varied with relative humidity, ranging from 0.45 at 10% RH to 0.86 at 95% RH, with an optimum relative humidity (55%–65%), resulting in better storage life and sensory attributes. Differences in physicochemical characteristics, texture, and volatile compounds among drying methods highlight the advantages of PCMSD in maintaining energy efficiency and product quality.