The edible coating is considered as one of the most-effective and safer ways to prolong the shelf-stability of the horticultural crops. Utilization of rice bran wax (RBW) as a coating substrate can be an excellent shelf-life extension strategy by transforming secondary by-product from rice processing into a useful coating substrate. This research was an attempt to use RBW as an edible coating and its effects on the shelflife extension of Marutham CO3 variety tomatoes. Crude RBW refined in laboratoryscale was undergone for free fatty acid profile analysis and found that contains 18 health-beneficial free fatty acids. RBW was made into an emulsion with different concentrations used for coating the tomatoes. Physiological loss weight, lycopene content, TSS, firmness, respiration rate, SEM structure, and thickness of the coatings were analyzed and observed that 10% emulsion coated tomatoes had shown a shelflife of 27 days, compared to 18 days of the control samples. Practical applications The concept of edible coating is one of the current global research trends that involve in the formulation of primary packaging material for food products that can be ingested safely along with the food. It is a cost-effective and sustainable solution to reduce the environmental pollution caused by conventional polymer packaging solutions. Rice bran wax is a secondary by-product separated from the rice bran oil during refining. It has good applicability in the formation of lipid-based edible coatings, after refining and removal of crude resinous matter. It is a hydrophobic substance and avoids moisture loss from the product during storage. Due to its water repellency, it also avoids microbial infestation. It can be beneficially used for horticultural crops, owing to their low shelf life due to high moisture content and metabolic activity. The rice bran wax-based coating can also delay the ripening process by modifying the immediate environment of the product. This coating can be used for high valued horticultural produce that tends to ripen or shrivel sooner. It can also be used as an obstruction against enzymatic browning in cut fruits and vegetables and for minimally processed and packaged foods. Rice bran wax-based edible coating can be used for shelf-life extension of horticultural produce and also for milk (e.g., Cheese) and meat (e.g., Cut meat) products.

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Rice bran tends to become rancid during storage if it is not stabilized. In commercial rice mills, bran is removed in phases using battery of polishers and different fractions of rice bran are produced. The stabilization reduces peroxidase, lipases, lipoxygenase and auto-oxidation enzymatic activities. The bran fractions were stabilized by continuous microwave heating at different treatment combinations (850, 925 and 1000 W; 3, 4.5 and 6 min) and stability of bran fractions were analysed in terms of Free Fatty Acid (FFA), Acid value (AV) and Peroxide value (PV) for 90 days at the interval of 15 days. As power and exposure time increases the FFA, AV and PV are found to be low during storage period. The rancidity level was high in last milling bran fraction and as milling progressed, the rancidity level also increased and it was similar throughout the storage. The bran fractions processed at 925 W to 3 min found to be the suitable condition for stabilization of rice bran milling fractions.

The present study has been undertaken to investigate the physico‐chemical, cooking qualities followed by proximate composition, phytochemical, and antioxidant properties of selected traditional and white rice varieties using standard procedures. It was observed that Basmati rice showed the highest length, breadth, and L/B ratio compared to the traditional varieties. The traditional rice varieties especially Navara was found to be superior in terms of protein (9.61 ± 0.1%) with comparatively low carbohydrates than that of white rice varieties. White rice varieties showed better cooking properties with maximum water absorption index and water solubility index than the traditional rice varieties due to more starch content. The microstructure of traditional rice varieties was appeared to be pigmented due to the presence of anthocyanin with surface pores. The studies revealed that among traditional rice varieties Mapillai Samba has got the highest total phenols (290.70 ± 4.39 mg) and antioxidant activity (72.96 ± 3.34%) followed by anthocyanins and flavonoids. Practical Applications Traditional rice varieties were found to be rich in antioxidant, phytochemical, and nutritional properties than white rice. Mapillai Samba and Navara varieties were consumed in many parts of India for its nutritional significance. Traditional rice varieties can be efficiently processed into products like tart, cosmetics, red koji, colored noodles, cake, and preparation of yeast due to its medicinal values to cure stomach problems, bruised muscles, promote blood circulation, indigestion, and lower cholesterol level. Thus, traditional rice varieties can be incorporated along with the white rice varieties in new product development to enhance the nutritional status of the growing population to combat lifestyle disorders.

Physicochemical, functional, thermal, pasting and cooking properties of five Indian rice cultivars, ADT 36, 43, 39, IW PONNI and CR1009 were investigated. The starch, protein and fat contents varied from 1.321 to 2.489 mg/ml, 11.16-13.32% and 1.19-1.77% respectively, showing significant difference amongst the cultivars. ADT46 showed the highest amylose-amylopectin ratio. Water (103.55-132.48%) and oil (112.89-137.30%) absorption capacities also varied significantly. CR1009 showed highest swelling power at 60 °C, whereas IW PONNI exhibited the highest solubility (10.165%). The gel consistency of rice flours extended from 1.32 to 4.12 cm. The thermal properties of rice cultivars were found to be profoundly affected by amylopectin and showed correlation with amylose-amylopectin ratio. The pasting properties of rice flours also varied significantly, with peak viscosity and breakdown viscosity ranging between 2068.5-839 Cp and 1609.5-764.15 Cp respectively. The cooking time of the rice grains was found to be consistent with their shape and size. ADT43 and ADT46 showed the highest and least water uptake % on cooking. ADT46 showed the least cooking loss %, owing to the highest pasting viscosity. This study delivers the knowledge of the Indian rice cultivars, to be used for utilization of rice varieties for different products with relevance to the properties and enhance the post-harvest value chain improvement.

Pineapple processing waste (PPW) majorly includes peel, core, crown and pomace, which has the potential to be used as an ingredient in food, pharmaceuticals and nutraceutical industries. Present study characterizes the different portions of pineapple waste to determine the phytochemical and techno-functional properties as well as volatile compounds. Crown has the highest phenolic content (41.34 mg GAE/g dry matter) followed by pomace, peel and core. The obtained antioxidant capacity was maximum in pomace (23.55%) and was found to be least in core. Crown consists of the utmost level of mineral (34.696 g/kg dry matter) and all the pineapple waste portions indicated highest content of potassium. Though, peel was found to have higher protein content (6.05%), pomace comprises of wider range of both essential (52.46%) (proline, tyrosine, alanine and glutamic acid) and non-essential amino acids (47.54%) (histidine, methionine, lysine, leucine, phenylalanine and isoleucine) in almost equal proportions. Flash GC based e-nose analysis confirmed the presence of distinguish pineapple volatile compounds like, esters (phenylethyl acetate and ethyl nonanoate), aldehydes (decanal, dodecanal and 2,4-decadienal (E,E)) and ketones (undecan-2-one, rheosmin, benzophenone and 4-undecanolide) in PPW. PPW consists of many valuable components which presents an interesting scope for their application. Hence, future studies could make the use of these wastes as probiotic substrate, biopolymer development and in xylooligosaccharides production.

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Most of the population does not prefer to consume brown rice because of its strong nutty and chewy texture imparted by bran and germ. The present study has been undertaken to investigate the influence of accelerated aging through microwave (MW) heating at a lower and higher MW power levels of 950 and 1,400 W for 72 and 91 s to observe the changes in physicochemical, texture, pasting properties, sensory attributes, and microstructure of selected rice varieties (Sona masuri and RNR‐15048) stored as brown rice for 6 months. The results revealed a significant decrease in moisture, amylose, free fatty acids (FFAs) with changes in color (L*,a*, andb* values) in both the varieties treated at 1,400 W for 91 s. An increase in kernel elongation ratio, water uptake, and a decrease in cooking time and solid loss was noted in both the varieties. After cooking, the texture of both the varieties showed an increase in hardness with reduced stickiness at both lower and higher MW power levels of 950 W for 72 s and 1,400 W for 91 s compared to untreated brown rice with an improved porous structure when observed under SEM analyzer followed by better water absorption and organoleptic properties after cooking. The reduction in final viscosity has been noted in both the varieties at 1,400 W for 91 s due to the binding of FFA with starch. Thus, the MW power level of 950 W for 72 s and 1,400 W for 91 s showed the better results for short‐grain varieties like Sona masuri and RNR‐15048 stored as brown rice.