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Bioprocess Optimization and Functional Characterization of Peanut Milk-based Vegan Fermented Products as Sustainable Dairy Alternatives

Nunu Camder Teli, Nanam Ronya, Ashok Kumar Yadav and Jiyor Haji Kulo

The present study was conducted to develop and characterize plant-based fermented curd and kefir from peanut milk as potential dairy alternatives for lactose-intolerant individuals and consumers following plant-based diets. Peanut milk was fermented with Lactobacillus acidophilus to produce curd and with a commercial mixed kefir starter culture, mainly containing Lactobacillus kefiri, to produce kefir. The developed peanut curd had 82.7% moisture, 7.9% fat, 8.93% protein, and 119.25 mg/100 mL carbohydrate.

Development and Characterization of Green Tea Functional Beverages Infused with Black Ginger (Kaempferia parviflora)

Tarh Yaro, Ashok Kumar Yadav, Nanam Ronya and Aman Rathaur

Black ginger (Kaempferia parviflora) is a traditional herb from Southeast Asia packed with polymethoxyflavones (PMFs) which are known to have antioxidant, anti-fatigue and anti-ageing effects. Therefore, a functional drink was developed by combining black ginger and green tea to enhance its nutritional and antioxidant values. The absorbance of total phenolic content (TPC) has found to be increasing with increased extract concentrations.

Proximate Composition and Functional Profiling of Oilseed Genotypes for Ketogenic Food Applications: Implications for Ingredient Design in Low-carbohydrate Foods

Yogita Rahul Mirajkar, Asmita Mukundrao Acharya, Pravin Kumar Dinkar Patil and Akshaya Kumar Sahoo

The growing demand for ketogenic foods has increased the need to identify natural functional ingredients that possess compositional characteristics suitable for ketogenic food formulations. This study evaluated eight oilseed genotypessesame (Phule til and JLT-7), groundnut (Phule Pragati and Dhanlaxmi), soybean (KDS 1344 and KDS 1270), and sunflower (GMU 1147 and GMU 1031) for their suitability in ketogenic food systems through comprehensive proximate composition and functional characterization.

In-depth Analysis of Proteins, Binders, Fats and Flavoring Agents in Plant-based Meat Formulation: A Comprehensive Review

Yukti Srivastava, Arpit Shrivastava, Manisha Bhagat, Chitrali Tanwar, Shweta Kulshreshtha and Ravneet Chug

This review paper examines the critical roles played by proteins, binders, fats, and flavoring agents in enhancing the texture, sensory attributes, nutritional profile, and stability of plant-based meat alternatives (PBMAs). It analyses key ingredients such as soy, pea, and wheat gluten proteins; hydrocolloids and dietary fibers acting as binders, structured vegetable oils and oleo gels, and specific aroma compounds.

Exploring the Bioactive Phytochemicals of Tinospora cordifolia via Gas Chromatography-mass Spectrometry: Implications for Drug Development and Functional Foods

Jagadeeswar Reddy M, Yuvaraj Sampathkumar and Vikram Godishala

This study investigates the phytochemical profile of Tinospora cordifolia methanolic stem extract (TCMSE), a medicinal plant valued in Ayurveda, using gas chromatography-mass spectrometry (GC-MS) analysis to correlate identified compounds with their bioactive properties. TCMSE, known for its immunomodulatory, antioxidant, and anti-inflammatory activities, was analyzed to identify volatile and semi-volatile phytochemicals.

Impact of Moisture Level on Engineering Characteristics of Different Indian Cultivars of Halim (Lepidium sativum) Seed

Nirbhay Kumar, Sukhcharn Singh and DC Saxena

This study investigated the engineering properties of three cultivars of halim (Lepidium sativum) seeds across moisture levels ranging from 5% – 20%. These characteristics are crucial for designing and developing systems for handling, transport, processing, and storage, as well as for evaluating seed quality. Dimensional, gravimetric, frictional, and mechanical attributes were examined in relation to moisture content, and regression models were developed to describe these relationships.

Exploring the Potential for Extended Investigation: A Preliminary Examination of Liriomyza trifolii and its Bibliometric Foundation for Analytical Pursuits

Prasann Kumar, Debjani Choudhury, Janmejay Sahoo and Moirangthem Indira Devi
This study delves into the multifaceted realm of Liriomyza trifolii, a pest of considerable agricultural significance, to uncover its intricate nuances and uncharted avenues for future investigation. As a critical prelude to more extensive research endeavors, this preliminary examination aims to elucidate the pest’s biology, ecology, and behaviour, ultimately establishing a bibliometric foundation to guide future analytical pursuits.

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Special Issue on Nanotechnology in Food Safety, Food Processing and Packaging

Nanotechnology, a technique for the control of matter at a nanoscale, is a newly emerging sector in food industry, providing high impacts on food processing, packaging, preservation, stability, functionality, bioavailability of nutrients, and safety. Food industry will continue to adapt this nanotechnology in various aspects for product development due to its unique and innovative properties. Thus, the special issue for this new technology is a timely subject.

Term	Average number of days
Submission to First Decision	28
Submission to Final Decision	39
Final Decision to Publication	4