In contrast to thermal processing technologies where temperature has a main influence in the inactivation of microbes and certain enzymes of interest, HPP employ high pressure generally

Apple-grape juice blend (50:50) were subjected to blanching (thermal), high temperature-short time (72°C: 15 s), ultra-sonication (5 & 10 min), thermo-ultrasound (5 min, 40°C; 10 min, 40°C), and thermo-ultrasound (5 min, 50°C; 10 min, 50°C) and were compared to control treatment for the antioxidant indices. Furthermore, one best treatment each from ultra-sonication (10 min), thermo-ultrasound at 40°C (5 min), and thermoultrasound at 50°C (5 min) was analyzed through high performance liquid chromatography diode array detector (HPLC-DAD) for the quantification of individual phenolic acids, flavanols, stilbenes, and anthocyanins. Polyphenolic profile (HPLC-DAD) of apple-grape juice blends treated with ultra-sonicated (10 min), thermo-ultrasound (5 min; 40°C), and thermo-ultrasound (5 min: 50°C), resulted in identification of 23 polyphenols (9 phenolic acids; 6 flavanols; 1 stilbene; 7 anthocyanins). Results of HPLC characterization revealed a significant (p < .05) effect of tested treatments on all the polyphenols. Among phenolic acids, chlorogenic acid was observed to be highest (422.12 mg/L) in ultra-sonicated juice blend (T U-10 :10 min) followed by caftaric, gallic, syringic, vanillic, caffeic, ferulic, and cinnamic acids. While, content of resveratrol (stilbene), epigallocatechin gallate (flavanol), and Malvidin 3, 5-diglucoside (anthocyanin) were also found to be maximum (33.08, 386.32, and 70.25 mg/L, respectively) in ultra-sonicated (10 min) apple-grape juice blend samples. Keeping in view the polyphenolic profile and consumer preferences, ultra-sonication could be employed industrially as an alternative substitute of thermal processing techniques to enhance the quality of apple-grape juice blend.Practical application: For years, several nonthermal techniques are used for the preservation and quality improvement of fresh juices mainly by preventing the microorganisms and enzymes. Among these technique, single nonthermal treatment has a capacity to reduce the amount of microorganism and enzymes while a combined technique such as thermo-ultrasound has a better effect than single treatment, which have been investigated in this study. Therefore, this article would encourage the juice industrialists by applying these techniques for commercialization of juice and juice products in a more effectual manner.

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf-life of egg components is known to have adverse effect on heat-sensitive proteins leading to protein denaturation and aggregation thus, reducing the required functional, technological, and overall quality of egg proteins and other constituents. Therefore, the current challenge is to identify novel processing techniques that not only improve the intrinsic functional properties of eggs or its components, but also improve the quality of the product. This review focuses on the use of technologies such as ultrasound, pulsed electric field, high-pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma for egg products. These novel technologies are known for their advantages over thermal treatments especially in protecting the heat sensitive nature and retaining the overall quality of the egg and egg products. Availability of alternatives processing has significantly improved the structural properties, techno-functional, nutritional and as well improving the safety egg and egg products. Practical Application Eggs are consumed worldwide as whole egg or in some cases, consumed partly as egg whites or egg yolks. Egg components with improved techno-functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. Additionally, these techniques also provide microbial safety and have a reduced impact on nutritional content and overall food quality. 1 | INTRODUCTION Current consumers demand that food manufacturers switch to a more cost-effective, nutritionally stable, and environment-friendly processing technology, as conventional technologies are seen to promote concerns in the aspects of quality, safety, and toxicity (Aadil

The valorization of industrial fruit and vegetable waste has gained significant attention due to the environmental concerns and economic opportunities associated with its effective utilization. This review article comprehensively discusses the application of subcritical and supercritical fluid technologies in the valorization process, highlighting the potential benefits of these advanced extraction techniques for the recovery of bioactive compounds and unconventional oils from waste materials. Novel pressurized fluid extraction techniques offer significant advantages over conventional methods, enabling effective and sustainable processes that contribute to greener production in the global manufacturing sector. Recovered bio-extract compounds can be used to uplift the nutritional profile of other food products and determine their application in the food, pharmaceutical, and nutraceutical industries. Valorization processes also play an important role in coping with the increasing demand for bioactive compounds and natural substitutes. Moreover, the integration of spent material in biorefinery and biorefining processes is also explored in terms of energy generation, such as biofuels or electricity, thus showcasing the potential for a circular economy approach in the management of waste streams. An economic evaluation is presented, detailing the cost analysis and potential barriers in the implementation of these valorization strategies. The article emphasizes the importance of fostering collaboration between academia, industry, and policymakers to enable the widespread adoption of these promising technologies. This, in turn, will contribute to a more sustainable and circular economy, maximizing the potential of fruit and vegetable waste as a source of valuable products.