The present study was aimed to establish a green extraction method for anthocyanins from black rice bran using natural deep eutectic solvents (NADES) coupled with ultrasound-assisted extraction (UAE). Initially, five NADES were used and lactic acid: fructose was screened as an efficient extractant for anthocyanin from black rice bran.The extraction condition was optimized using an artificial neural network-genetic algorithm and the best condition was found to be time 11.25 min, water 12.63%, solventto-solid ratio 18.75 ml/g, amplitude 21.31%. The UAE-NADES extraction kinetics of anthocyanin was suitable for the pseudo second order model (0.94 ≤ R 2 ≤ 0.99).The UAE-NADES showed higher effective diffusivity (1.14 × 10 -12 m/s 2 ) of anthocyanin than the conventional extraction process. The enthalpy, entropy, and Gibbs free energy were negative irrespective of temperature. The stability of anthocyanin in NADES was higher than aqueous medium. This result indicates that the proposed method is an excellent alternative for the extraction and stabilization of anthocyanin. Practical applicationsAnthocyanin pigments are used as food colorants, antioxidants, and anticancer agents.However, anthocyanin is sensitive to processing factors, and the majority of regularly used extractant solvents are hazardous to the environment and reduce anthocyanin stability. The present study demonstrated that using a natural deep eutectic solvent to extract anthocyanin minimizes pollutants, lowers expenses, and improves extraction efficiency. Moreover, the study also demonstrated the non-thermal extraction as well as valorization of black rice bran.

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The present study was focused primarily on the optimized extraction of dietary fiber (DF) from pineapple peel (PP) waste using alkaline and combined alkaline ultrasound methods and it was used with antioxidant rich black rice to prepare cookies with tailored physicochemical properties. The extraction of alkaline ultrasound extracted DF (AUEDF) was optimized using response surface methodology (RSM) conducted with central composite design (CCD). The optimum processing conditions for the AUEDF extraction method was solvent: solute (26.15 ml/g), ultrasound amplitude (34.32%) and sonication time (29.91 min), which gave the highest yield of DF (71.88%). Further, AUEDF yielded higher total DF content with well aligned and uniform fibrous structure, better thermal stability, crystallinity, water holding capacity, and oil holding capacity as compared to alkaline extracted dietary fiber (AEDF). The cookies were prepared by substituting wheat flour with extracted DF and black rice powder in flour formulation. The characteristics properties of the cookies in terms of texture, color, and sensory attributes were evaluated. The hardness and lightness of cookies were found to decrease with an increased concentration of black rice powder. Fuzzy logic was used for sensory evaluation, in which the cookie containing 30% black rice powder was found as the best sample. The quality attributes of cookies such as taste, and texture can be modified by the adopted strategy, which, are considered as important attributes for consumer acceptance followed by appearance and flavor. The results of the present investigation evinced that DF of pineapple waste utilization can be an excellent source for preparation of cookies with black rice. Novelty impact statement Dietary fibre (DF) from “Kew” variety pineapple peel was extracted via alkaline‐ultrasound and alkaline extraction methods and comparison revealed that the DF extracted from the former evinced uniform fibrous structure, better thermal stability, crystallinity, and other functional properties over the latter extraction method. Cookies were developed using DF and antioxidant‐rich black rice in the wheat formulation and the texture (hardness) and color of cookies decreased with increased black rice powder contents. Fuzzy logic was used to evaluate the preferred sensory properties of cookies and fortified cookie containing 30% black rice and 6% DF was selected as the best sample.

The study aimed to assess the functional attributes of dietary fibre from the sweetest variety of Queen pineapple of Tripura Region (India) having high pleasant aroma and flavour. Queen pineapple peel waste was used to extract dietary fibre, which is one of the important bioactive compounds in the human diet and health. The ultrasound-assisted extraction method was compared to the traditional alkali extraction method for extracting dietary fibre from Queen pineapple peel waste. The extracted dietary fibre was further examined for its functional attributes. The parameters used for ultrasound-assisted extraction (UAE) of dietary fibre were optimised using response surface methodology (RSM). The results showed that Queen pineapple peel waste was having a significant amount of dietary fibre and had a high potential in food processing. The conventional alkaline extraction yielded 64.43% dietary fibre, whereas the UAE method yielded 86.67% after 22.35 min of sonication with a solid: liquid ratio of 1:27.5 g/mL and a 46.9% ultrasonic amplitude. UAE improved the functional attributes of dietary fibre by significantly increasing the water-holding and swelling capacities while decreasing the oil holding capacity. The cation exchange capacity, glucose adsorption capacity, and glucose dialysis retardation index were enhanced considerably by ultrasound-assisted extraction, whereas the emulsifying capacity decreased. These findings suggested that Queen pineapple waste extracted dietary fibre could be used as a potential hypoglycemic agent as a functional food ingredient in bread and bakery-based products, meat-based products, dairy-based beverages, and other products of food application.

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The study aimed to assess the functional attributes of dietary fiber (DF) from the sweetest variety of Queen pineapple of Tripura Region (India) having high pleasant aroma and flavor. Queen pineapple peel waste was used to extract DF, which is one of the important bioactive compounds in the human diet and health. The ultrasoundassisted extraction (UAE) method was used to compare the traditional alkali extraction method for extracting DF from Queen pineapple peel waste. The extracted DF was further examined for its functional attributes. The parameters used for UAE of DF were optimized using response surface methodology. The results showed that Queen pineapple peel waste was having a significant amount of DF and had a high potential in food processing. The conventional alkaline extraction yielded 64.43% DF, whereas the UAE method yielded 86.67% after 22.35 min of sonication with a solid: liquid ratio of 27.5 g/ml and a 46.9% ultrasonic amplitude. UAE improved the functional attributes of DF by significantly increasing the water holding and swelling capacities while decreasing the oil holding capacity. The cation exchange capacity, glucose adsorption capacity, and glucose dialysis retardation index were enhanced considerably by UAE, whereas the emulsifying capacity decreased. Results of the present investigation corroborate that Queen pineapple waste extracted DF could be used as a potential hypoglycemic agent for functional food ingredients in bread and bakery-based products, meat-based products, dairy-based beverages, and other products of food application.