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Summary The objective of this study was to develop a casein‐based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein‐based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. Probiotic‐incorporated casein‐based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 107 CFU mL−1 rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic‐incorporated casein‐based edible film for active packaging of food products.

Green chillies were coated with a composite edible coating composed of gum arabic (5%), glycerol (1%), thyme oil (0.5%) and tween 80 (0.05%) to preserve the freshness and quality of green chillies and thus reduce the cost of preservation. In the present work, the chillies were coated with the composite edible coating using the dipping method with three dipping times (1, 3 and 5 min). The physicochemical parameters of the coated and control chillies stored at room temperature (28±2ºC) were evaluated at regular intervals of storage. There was a significant difference (p≤0.05) in the physicochemical properties between the control chillies and coated chillies with 1, 3 and 5 min dipping times. The coated green chillies showed significantly (p≤0.05) lower weight loss, phenolic acid production, capsaicin production and significantly (p≤0.05) higher retention of ascorbic acid, total chlorophyll content, colour, firmness and better organoleptic properties. The composite edible coating of gum arabic and thyme oil with 3 min dipping was effective in preserving the desirable physico-chemical and organoleptic properties of the green chillies up to 12 days, compared to the uncoated chillies that had a shelf life of 6 days at room temperature.

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The main objectives of this study were to develop a lycopene nanoemulsion as a delivery system for lycopene using an ultrasonication technique and to examine its incorporation into yogurt to enhance the antioxidant properties and maintain quality. The aqueous phase of the nanoemulsion included soy lecithin as an emulsifier, and its oil phase consisted of coconut oil and lycopene. The surface morphology of the nanoemulsion was studied using scanning electron microscopy. The incorporation of ingredients and their interaction in the nanoemulsion were studied using FTIR and Raman spectroscopy. The stability of the lycopene nanoemulsion was checked for 42 days. The prepared nanoemulsion was then incorporated into yogurt (LNEY) to analyze the changes in the physiochemical and antioxidant propertiess. A shelf life study was carried out, and we determined that the sample containing the lycopene nanoemulsion showed better antioxidant and physiochemical properties and also enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus up to 28 days compared to the control. Therefore, this lycopene-enriched nanoemulsion is suggested as an effective delivery system for lycopene in fat-rich probiotic food products.