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Prepared fruits and vegetables were subjected to high pressure processing at 100–400 MPa for 5–60 min in an isostatic press and their influence on product texture was evaluated. Pressure had a dual effect on product texture characterized by an initial loss in texture, ascribed to the instantaneous pulse action of pressure, followed by a more gradual change as a result of pressure‐hold. The extent of the initial loss and the subsequent partial recovery were pressure dependent with the former more prominent at higher pressures and the latter at lower pressures. The pressure treated samples were generally brighter in color somewhat resembling the appearance of mildly heat treated samples. For all vegetables pressure treated at 100 MPa for 60 min, the initial loss in texture was totally recovered during the pressure hold yielding an overall texture firmer than that of the raw product. There was no recovery of texture during the standing period at atmospheric pressure after the pressure treatment.

Rheological characteristics of 2 commercial brands of stirred yogurt were evaluated using a Haake Rotovisco Model RV 20 with an M‐5‐Osc measuring head and MV‐1 rotor assembly from measured shear stress values under a programmed 3‐cycle up‐ and down‐shear rate at 100 s−1/min from 0–500 s−1 (5 min). The upward shear‐rate flow behavior of the yogurt samples could be described by a Herschel‐Bulkley model while the downward shear‐rate curves were essentially linear. Both upward and downward shear rate curves demonstrated progressive structural degradation with repeated shearing. The dependency of rheological parameters on temperature in the range 10–25°C followed both Arrhenius and Turian models.

The influence of pectin (O-O-0.5%) and raspberry concentrate (64"B; O-10%) on the rheological characteristics of commercial stirred yogurt was evaluated using a computer-controlled rotational viscometer. All upward flow cutves (shear rate vs shear stress) followed the HerschelBulkley model while downward curves showed a linear relationship. The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate. The rheology of flavored yogurt could be fabricated by post-incubation mixing of stirred yogurt with pectin and raspberry concentrate.

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The immune function of the human body is highly influenced by the dietary intake of certain nutrients and bioactive compounds present in foods. The preventive effects of these bioactive ingredients against various diseases have been well investigated. Functional foods are consumed across various diverse cultures, in some form or the other, which provide benefits greater than the basic nutritional needs. Novel functional foods are being developed using novel bioactive ingredients such as probiotics, polyunsaturated fatty acids, and various phytoconstituents, which have a range of immunomodulatory properties. Apart from immunomodulation, these ingredients also affect immunity by their antioxidant, antibacterial, and antiviral properties. The global pandemic of Severe Acute Respiratory Syndrome Coronavirus‐2 has forced the scientific community to race against time to find a proper and effective drug or a vaccine. In this review, various non‐pharmacological interventions using nutraceuticals and functional foods have been discussed. Practical applications Despite a plethora of research being undertaken to understand the immunity boosting properties of the various bioactive present in food, the findings are not translating to nutraceutical products in the market. Immunity has proved to be one of the most important factors for the health and well‐being of an individual, especially when the world has been under the grip of the novel coronavirus Severe Acute Respiratory Syndrome Coronavirus‐2. The anti‐inflammatory properties of various nutraceuticals can come out as potential inhibitors of the various inflammatory processes such as cytokine storms, usually being observed in COVID 19. This review gives an insight into how various nutraceuticals can help in the prevention of various diseases through different mechanisms. The lack of awareness and proper clinical trials pose a challenge to the nutraceutical industry. This review will help and encourage researchers to further design and develop various functional foods, which might help in building immunity.