Fermentation of beetroot juice, carrot juice, and blend juice (50:50 mixtures) was done for 72 hr by lactic acid bacteria (LAB; Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus acidophilus). Lactic acid content, microbial counts, pH, acidity, and sugar utilization percentage of fermented juices was analyzed at every 24 hr intervals for 72 hr, and total phenolic content, total flavonoid content, and antioxidant activity were recorded before and after fermentation. During fermentation, both total phenols and flavonoids decreased, whereas, the antioxidant activity and viable cells increased. During storage, for three weeks at 4°C the fermented juices retained their properties. LAB were found to be viable above 6 Log CFU/ml, which satisfies the norm of probiotic juices during storage and also retained the sensory properties. So, carrot and beet can serve as suitable substrate to develop a healthy drink for consumers who are allergic or intolerant to lactose and strict vegetarians. Practical applications The research highlights development of a lactic‐fermented beverage with probiotic potential and antioxidant potential. Nondairy probiotic beverage developed serves as a useful alternative for delivering healthy bacteria to vegan population and lactose‐intolerant individuals, as commercially available options are essentially dairy‐based.

In the past years, cold plasma was only used in the sterilization of materials but today it has marked major applications in the food sector as well. Cold plasma is a modern green technology or an eco-friendly process, which is used in microbial decontamination of foods and their products like fruits, vegetables, dairy and meat products. As cold plasma consists of reactive ions species and not any hazardous chemicals, which could adversely affect human health, it has gained much importance and it is widely acceptable to consumers. The technology helps in providing safe and nutritious foods with minimal effect in quality. For information collection on cold plasma treatment, we have majorly considered recent and original research work by the scientific community. Major emphasis was on the implication of cold plasma treatment on the different food groups viz. cereals, dairy, meat, fish, eggs, and poultry products, nuts, seeds, fruits and vegetables and spices and herbs. The intent of this review is to bring forth microbial inactivation mechanism and decontamination efficacies upon cold plasma interaction on various food groups. Further, key insights on the quality impact on plasma treatment is evaluated and thereon implicating key consideration for selecting cold plasma technology for any food or food products.

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Whey utilization has been a subject of much research, as it has a very high biological oxygen demand (BOD) and must be treated prior to disposal. Several strategies, such as isolation of whey proteins, bioconversions of lactose to ethanol, and methane production, have aimed at reducing the organic load for reducing the BOD levels. In order to enhance the utilization of whey, a novel approach for formulating a functional food was employed. Whey was blended with jamun juice to prepare whey jamun ice pops (WJP) by the use of freezing technology (−20 • C) with the addition of small amounts of citric acid as preservative as well as for enhancing taste and nonnutritive sugar (sucralose). The formulation containing 59.7 ml of jamun pulp juice, 40.11 ml of whey, 0.06 g of citric acid, and 0.13 g of sucralose, which ranked best among all combinations, was selected. The formulation was analyzed for physicochemical parameters, total polyphenols, total flavonoids, and sensory acceptability. WJP was found to have 78% DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition (antioxidant activity), 7.89 mg GAE/ml of total polyphenols, 4.58 QE mg/ml of total flavonoids, 0.7% (v/v expressed as citric acid) titrable acidity, pH 4.3, TSS 12 • Brix, 14.3 mg/100 ml vitamin C, and 6% reducing sugar. In the present study, in vitro antidiabetic activity showed inhibition of α-amylase activity by 60%, and in vivo activity tested in albino rats revealed that the final product helped in regulating the blood glucose in the body.