Volume 11 Issue 1

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.

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Dissipation Dynamics of Various Insecticides and Their Impact on the Quality Attributes of Brinjal

Vishal Thakur, Dipika Mal, Sophiya Bhatta, Satish Krushna Gharde, Kunal Soga, Vidushi Dhaliwal and Shekhar Suman

A field investigation was carried out in the main research farm at department of vegetable science, Lovely Professional University Phagwara, Punjab in the year of 2024 to 2025 to determine the dissipation pattern of synthetic insecticides on leaves using reversed-phase high-performance liquid chromatography (RPHPLC) (Shimadzu), fully equipped with a refractive index (RI) and photodiode array (PDA) detector and their impact on the quality characteristics of brinjal.

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Physicochemical Properties of Psidium guineense (guava) as a Function of Temperature and Storage Time

Jheniffer E. Valdivia-Culqui, María G. Pesantes-Gallardo, Katherine Reyna-Gonzales, Eddy O. Huamán-Grandez, Fredy A. Paredes-Tarrillo, Pedro A. Raymundo-Vasquez, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, William Bardales, Efrain M. Castro-Alayo and César R. Balcázar-Zumaeta

Psidium guineense, a tropical fruit belonging to the Myrtaceae family, has high content of bioactive compounds with antioxidant properties. However, this fruit is perishable, and its postharvest shelf life is challenging for its commercialization and industrial processing, emphasizing the need for effective preservation strategies.

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Green-synthesized Silver Nanoparticles from Cymbopogon citratus: Synergistic Antibacterial Effects and Food Safety Potential

Himabindu Kurra, Aditya Velidandi, Mounika Sarvepalli and Vikram Godishala

This study investigates the antibacterial properties and stability of green-synthesized silver nanoparticles (AgNPs) using Cymbopogon citratus extract, with a focus on their synergistic effects with conventional antibiotics (Abs) and potential applications in food safety. The AgNPs were evaluated against nine bacterial strains, both alone and in combination with standard Abs (ampicillin (Amp), chloramphenicol (Chl), kanamycin (Km), and penicillin (Pen)) using the agar well diffusion method.

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Application of Microencapsulation of Black Plum Peel Extract in the Production of Hard Candy and its Effect on Chemical Properties, Antioxidant Capacity, and Phenolic Compounds

Afsaneh Morshedi and Toktam Mohammadi-Moghaddam

Microencapsulation in the food industry is a relatively new technique that plays a role in increasing the shelf life of active compounds during processing, as well as storing and delivering active agents to target sites in the body. The aim of this study was to use microencapsulated black plum peel (BPP) extract, rich in antioxidant compounds, to produce a functional hard candy and examine its chemical properties. For this purpose, maltodextrin, starch, pectin, and gelatin were used to produce the coating.

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Antioxidant Capacity of a Nanoencapsulated Phenolic Extract from Opuntia atropes during Corn Tortilla Processing and In Vitro Digestion

Eunice Tranquilino-Rodríguez, José Octavio Rodiles-López, Héctor Eduardo Martínez-Flores and Juan de Dios Figueroa-Cárdenas

Corn tortillas are the staple food of central American countries, and their consumption has spread to various parts of the world. However, consumers currently seek more nutritious foods that contain health-promoting compounds. The genus Opuntia spp. is a source of bioactive compounds that protect against chronic diseases in humans.

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