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Hybridized microcapsules (MCs) containing fish oil (FO), garlic oil (GO), and their combination (FO + GO) were prepared and the effect of their fortification in bread was studied. Functional bread fortified with 5% hybrid MCs reported increased TBARS, but remained acceptable range over 7 days storage period at 4 ± 1°C (<25% RH) in LDPE (thickness: 0.05 mm) packaging. Textural analysis of bread samples demonstrated significantly (p < .001) increased hardness without changes in the cohesiveness and springiness of samples over 7 days at 4°C. No significant difference (p > .001) was found in the sensory profile of control bread versus GO and FO + GO hybrid MCs fortified bread. Bread fortified with FO + GO hybrid MCs scored better flavor and overall acceptability than bread with FO hybrid MCs. Thus, microencapsulation had shown the potential to reduce oxidation with acceptable textural and sensorial attributes of the bread. Practical applications In this study, fish oil, garlic oil, and their combination were encapsulated and then fortified in functional bread. The findings reported that the high encapsulation efficiency and in vitro bioavailability for encapsulated hybridized microcapsules. Additionally, fortified microcapsules in functional bread showed no change in textural and sensory attributes. Therefore, the study provides a basic to use encapsulation technology in oil foods to deliver functional ingredients through fortified foods.

Generally, heat and γ‐irradiation techniques are used in the preservation of millets. Therefore, the effect of heat (150°C to 170°C for 90 s at 300 rpm) and γ‐irradiation (1 kGy and 2.50 kGy) on fungal load, pasting, and rheological characteristics of three whole and dehulled millets (sorghum, foxtail millet, and pearl millet) was investigated during storage (90 days). The findings showed that the pasting (e.g., pasting temperature, peak viscosity, and peak temperature, etc.) and rheological (e.g., storage modulus, loss modulus, and yield point, etc.) properties decreased during 90 days of storage. The results indicated that the heat and γ‐irradiation collectively reduced the fungal load (154 × 104 to 3.58 × 104 CFU/g) on the whole and dehulled millets. Therefore, the study concluded that the heat and γ‐irradiation may improve the millets storability and seems to be a promising postharvest preservation method to reduce fungal incidences in millet‐based products. Practical applications The study evaluated the effect of heat and γ‐irradiation on pasting, rheological, and microbiological (total fungal count) characteristics of whole and dehulled millets (sorghum, foxtail millet, and pearl millet) during 90 days of storage. The heat and γ‐irradiation improved the storability properties of millets by reducing fungal growth. Thus, heat and γ‐irradiation treatments could be an alternative and safe postharvest preservation method in grain storage industries to reduce fungal incidences.

Celiac disease, a disease of the proximal small intestine, is caused by consumption of dietary gluten-rich foods in genetically predisposed individuals (Coppieters et al., 2020). Over the years, the seroprevalence of celiac disease has increased and emerged as a major global health problem. According to the survey conducted by BusinessWire (2021), a total population of over 6 million was diagnosed with celiac disease in seven major marketing (MM) countries, such as US, Germany, France, Italy, Spain, the UK, and Japan in 2020, which is forecasted to reach the annual growth rate of 0.53% by 2030. It is now important to target and reduce the spread of celiac disease through the development of a gluten-free diet using alternative ingredients, such as hydrocolloids and protein sources that can mimic the viscoelastic properties of the gluten network and to control the structural aspects of the dough (Cappelli et al., 2020). These combinations as a composite flour in the development of a gluten-free diet may be regarded as an alternative emerging treatment for celiac disease. However, many pharmaceutical companies are investigating to develop a novel curative therapy for celiac disease, but up to now, no emerging celiac therapy has reached phase III clinical trials. In fact, the gluten-free diet is the mainstay of the treatment for celiac disease to avoid an immunological cascade and other side effects caused by developing therapeutic drugs.

Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.

Modified atmosphere packaging (MAP) has been widely applied to extend the shelf-life of fresh-cut produces, such as ready-to-eat pomegranate arils. However, many studies used MAP to extend the shelf-life of arils at 3, 4, and 15 °C. The evidence suggested that MAP can extend the shelf-life of arils at an ambient temperature. Therefore, we attempted to extend the shelf-life of ready-to-eat pomegranate arils using active MAP at an ambient temperature and evaluated its chemical, quality, and microbial properties. Samples were flushed with specific gas compositions of oxygen (O2) and carbon dioxide (CO2) at an ambient temperature and 60 ± 2% relative humidity (RH). The findings demonstrated that active MAP increased the titratable acidity (0.32–3.64%), anthocyanins (0.27–0.42 g/L), reducing sugars (1.06–10.13%), and total soluble solids (15–19 °Brix), while it decreased the pH (3.20–3.54) and hardness (4.60–9.40 N) with a microbial load of ≤5 log CFU/g at ambient temperature for 5 days. Ultimately, active MAP could be an effective technique to be used in ready-to-eat produce industries and has the potential to guarantee a longer shelf-life at ambient temperature without the use of refrigerator facilities.

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