Spirulina, blue-green algae is now worldwide used as a dietary supplement owing to its richness in protein (50-60%), antioxidants, essential fatty acids, etc. The amino acid composition of Spirulina protein ranks among the best in the plant world, more than that of soya beans.  This review article serves as an overview of why Spirulina is considered as a ‘superfood’. Its methodologies of cultivation, richness in nutrients and bioactive components, therapeutic properties in the health food circuits, and versatile utilization in various food supplements are elaborately introduced. All possible fortification of Spirulina platensis emphasizing the elevation of nutrient levels in bakery products, beverages, dairy products, extruded snacks, energy bars, infant foods, and confectionaries is briefed. Beyond, these algae convert carbon dioxide into organic substances and produce oxygen during their growth in alkaline and saline water thereby not wasting fresh water and allowing the production in barren areas. Such an organism with a plethora of health profits to humans, animals and the environment is limitless and has probably more to offer in the future.

Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Design/methodology/approach Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review. Findings Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products. Originality/value This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.

Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.