Green tea is high in polyphenols -compounds that have a variety of physiological functions. Microwave-assisted extraction (MAE) was used in this study to extract polyphenols from green tea. The MAE of the phenols in green tea was studied using an orthogonal configuration. As a result of UV/vis spectrophotometric methods, the total phenol content of tea infusions was determined. Polyphenols are plant-based chemicals that we acquire from specific foods. They may provide health advantages and are high in antioxidants. Polyphenols are considered to enhance or aid in the treatment of cardiovascular disease, neurodegenerative illness, diabetes, weight management concerns, and digestive problems. Each of the following factors has an impact on extraction: microwave intensity, microwave irradiate time, and frequency of microwave irradiation, as well as the tea/water ratio. Microwave radiation at 600 watts for 3 minutes at a frequency of once produced the best extraction results with a tea/water ratio of 1:20. As compared to traditional methods, MAE has a number of advantages. These include shorter extraction times, energy savings, and reduced environmental impact. A significant source of worry for food suppliers and users is the oxidation of dietary lipids. Antioxidant compounds have been used to prevent the oxidation of lipids. Synthetic antioxidant additions used today include C11H16O2 (BHA), C10H14O2 (TBHQ), and C15H24O (BHT). Toxicological and nutritional concerns, on the other hand, restrict their use. A variety of foods use green tea as a natural preservative because of its powerful antioxidant and antibacterial properties.

There is a significant drive towards the development of edible biocompatible films for food packaging application due to the environmental and health impacts of synthetic packaging materials. This has inspired the exploration of biodegradable natural polymers as packaging materials. To address the instant water disintegration of most natural polymers, polymers with conditional water solubility, such as chitosan (needing acidic conditions for dissolution in water), have gained significant research attention. To this end, chitosan has been blended with different natural proteins, including whey protein isolates, to prepare edible food films. However, consumption of whey protein isolates in their natural form has been proposed in the literature to prolong processing (digestion) time upon consumption. To circumvent this limitation, here we report the development of chitosan/whey protein hydrolysate-based edible films with additional antioxidant properties. The developed films revealed that the inclusion of whey protein hydrolysate improved physicochemical properties and mechanical strength of the films with tensile strength of 26.3 MPa at 1 wt% WPH loading compared to 10.9 MPa in control neat chitosan films (0 wt% WPH). Furthermore, chitosan/whey protein hydrolysate exhibited a significant (whey protein hydrolysate) dose-dependent antioxidant response with a maximum value of 83% DPPH in chitosan/WPH (1 wt%) films assessed using two different antioxidant assays. Based on the results from this study, we envisage the exploration of whey protein hydrolysate-based films for commercial food packaging application in future.

The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.

As long as they are provided in appropriate proportions, probiotics can be beneficial to the host. These bacteria are increasingly used in food to balance intestinal microbiota and relieve gastrointestinal disorders. However after traveling through the gastrointestinal (GI) tract, surviving probiotic bacteria comprise 10 to 30 % of this population. It is a probiotic bacterium found in many probiotic foods. As a result of its inability to hydrolyze proteins and macromolecule carbs, L. acidophilus grows poorly in cereal products. The goal of the present investigation was a synbiotic beverage made from corn mash and Rhizopus oryzae-fermented corn mash. Starting culture concentration is one such element. Milk powder and Corn mash that had been fermented with Rhizopus oryzae were both researched in depth. Fermented cornflour with R. oryzae had just enough nutrients to support L. acidophilus' survival, but not its development. The proliferation of Lactobacillus acidophilus was not improved by adding sugar (1 or 2 %, w/v). However, once milk powder (1 % or 2 %, w/v) was put in, L. acidophilus developed rapidly. After 10 hours of fermentation using 5.5 % Rhizopus oryzae -fermented corn mash and 2 % Cell counts for skim milk powder were about. 9.0 log CFU/mL. During fermentation, the content of -glucans (approximately 781 mg/L) did not change considerably.

Many difficulties relating to food safety have been solved thanks to the employment of strong mass spectrometric detectors in conjunction with liquid chromatography. In this study, samples were fractionated using gel permeation chromatography and liquid/liquid extraction, and liquid chromatography/mass spectrometry (LC/MS) and gas chromatography/mass spectrometry were used to detect possible genotoxicant(s) in recycled paperboard. As a genotoxicity indicator, the rec-assay was utilized. Abietic acid (AA) and dehydroabietic acid (DHA) and were discovered in the recycled paperboard to be genotoxic. AA and DHA were found in 2 of 5 virgin products and all seven recycled food-contact products. AA and DHA total levels in virgin goods were 990 and 240 mg/g, respectively, whereas recycled products had 200990 mg/g. The total quantity of AA and DHA content in DNA-damaging activity and paper products were shown to have a strong connection. Furthermore, genotoxic effects in paper products matched standard chemicals well, showing that AA and DHA were primarily responsible for the genotoxic effects of these paper products.