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Grape (Vitis vinifera) member of family vitaceae, is an excellent source of phenolics, particulary in the skin and seeds. Phenolic compounds have attracted much interest recently, because they are potent antioxidant and exhibit various other physiological activities including anticarcinogenic, antimicrobial, anti-inflammatory and antihypertensive activities associated with reduced risk of chronic diseases like cardiovascular diseases. The method of processing and extraction play a vital role in the quality of nutraceuticals extracted. The traditional extraction techniques are time-consuming and require relatively large quantities of solvents. In view of increased awareness for health related compounds from plant materials, there is an increasing demand for better extraction techniques which are nontoxic, environmentally safe and inexpensive. This review paper discusses briefly on grape phenolics, important nutraceuticals extracted from grape seeds and its positive health effects. The possibility of application of novel extraction methods like sonication assisted extraction, microwave assisted extraction techniques and supercritical fluid extractions for efficient extraction of plant are discussed.

A hydrodynamic cavitation (HC) system (0.35 MPa) with a cooling arrangement was developed for the treatment of ascorbic acid (AA)‐treated sugarcane juice (AASCJ). The AASCJ was precooled to different temperatures (4, 17, and 30°C) and underwent HC processing for different durations (10, 20, 30, and 40 min). The quality parameters such as pH, total soluble solids, titratable acidity, polyphenol oxidase (PPO), peroxidase (POD) activity, viscosity, total color difference, microbial load, total phenolic, flavonoids, AA, and antioxidant activity were investigated. The processed AASCJ precooled to 4°C resulted in more than 90% retention in color, total phenolic content, flavonoid content, and antioxidant activity. The PPO and POD activities significantly reduced after HC treatment. A 3 log reduction in the microbial population was achieved during HC processing. The optimized condition for HC treatment of AASCJ was a precooling temperature of 4°C and a treatment time of 30 min. Practical applications Sugarcane juice has a short shelf life due to the high rate of microbiological contamination and enzymatic reactions that occur shortly after extraction. Low‐temperature HC is a nonthermal approach for processing low viscous liquid foods. The HC processed AASCJ is microbiologically safe, with reduced PPO and POD activity, and better retention of bioactive compounds. The low‐temperature HC processing can be used instead of thermal processing to reduce both enzymatic and nonenzymatic browning reactions and eradicate pathogenic microorganisms while maintaining the sugarcane juice quality. This approach is simple to handle, requires little investment, and does not use environmentally hazardous chemicals.

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The most popular varieties of Tamil Nadu such as ASD18, ADT36 and IR20 were selected to investigate the influence of crop parameters on mechanical threshing of grains. The length of the paddy varieties ranged from 19.40 to 23.35 cm. The mean length of ASD18, ADT36 and IR20 were found to be 21.81, 21.80 and 22.50 cm, respectively. Among the varieties studied IR20 recorded maximum weight of grains per panicle of 2.90 g while the corresponding values for ASD18 and ADT36 were found to be 2.46 and 2.34 g, respectively. The maximum mean length and thickness and breadth were recorded by ASD18 and IR20, respectively whereas ADT36 recorded minimum values. The average thousand-grain weight of ASD18, ADT36 and IR20 varieties were found to be 21.86, 20.61 and 18.97 g, respectively. The variety ASD18 recorded the maximum bulk density of 590.6 kg m-3 followed by ADT36 (583.4 kg m-3). It is observed that the mean value of true density varies from 1128 to 1158 kg m-3 for the varieties and ASD18 recorded higher. The mean value of angle of repose varies from 31.7 degree to 38.0 degree. It is lower for ASD18, (31.7 degree) and higher for IR20, (38.0 degree). Based on these results, Rasp bar thresher was developed and their performances were studied. The overall dimension of the mini paddy thresher is 1500 × 900 × 1140 mm and its output capacity, threshing efficiency and grain damage are 248 kg h-1, 99 per cent and 1.73 per cent, respectively. The analysis of variance revealed that all the above discussed properties were significantly influenced (p<0.01) by the paddy varieties.

The kernel contains the nuts of chironji. Traditionally, it was removed by hand hammer, small stone or some locally available stone chakki (Jatta). These methods are very tedious, laborious and uneconomical to the farmers and result in low quality products with higher broken kernels. To overcome this problem in processing of nut, IGKV, Raipur, design and developed a chironji nut decorticator, to remove outer shell from the nuts to get whole kernels. The machine comprises of feed hopper, cylindrical housing, decortications unit, main frame, electric motor, grader, sieve etc. Results showed that the efficiency of machine was found to be 93.90 % and capacity was 32.82 kg/h. The whole kernels and broken percentage was obtained at 16% and 2%, respectively. The machine is most useful to the small farmers, small entrepreneurs, self help group, tribal group etc. who are involved in decortications of chironji nut. In this method the cost of operation and time required to decorticate is very less as compared to traditional method.