Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.

Conventional techniques of extracting oil using organic solvents pose health, safety, and environmental concerns. In modern extraction methods, green solvents such as water, ethanol, ethyl acetate, carbon dioxide, ionic liquids, and terpenes are currently gaining prominence. These green solvents present no signs of pollution and remain in liquid form over a temperature range of 0 to 140 °C. Other techniques covered in this review include microwave‐assisted enzymatic extraction, ultrasound‐assisted extraction, supercritical fluid technology, high pressure–assisted extraction, and pulse electric field–assisted extraction. These techniques are considered environmentally friendly because they exhibit less hazardous chemical synthesis, use renewable feedstock, and reduce the chemical load and emissions generated by organic solvents. Aqueous enzymatic extraction is a novel technique that uses enzymes as the medium for extraction of oil. Selection of the enzymes solely depends on the structure of the oilseed and the composition of the cell wall. Studies reveal an enzyme to substrate ratio of 1% to 8%, the temperature of 40 to 55 °C, and a pH of 4 to 8 to be typical for enzymatic extraction of oil from different oilseeds. Microwave‐assisted extraction has proven to impart significant effects on mass transfer and offers high throughput and extraction efficiency. A microwave power of 275 to 1,000 W and a temperature range of 30 to 60 °C are noticed in the different studies. The review presents a comprehensive account of the modern extraction techniques, the parameters responsible for yield and quality, and their industrial applications. Besides, the review highlights the optimized parameters for oil extraction from different oil‐bearing materials.

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This investigation elaborates the effect of storage conditions and packaging materials on the shelf life of cherry tomato stored under passive modified atmosphere packaging (PMAP) in heat‐sealed pouches. The fruits were encased with 25 µm thick continuous oriented pectin‐based bionanocomposite (PBNC), polypropylene, and low density poly ethylene packages and tested at 30 ± 2 °C relative humidity (RH = 61.2 ± 3%) and 10 ± 0.5 °C (RH = 90 ± 2%) storage conditions, while the fruits kept without packaging were taken as control. Advancement of storage in PBNC packages indicated significant decrement (p < .05) in the O2 concentration, firmness, and titratable acidity and significant increment (p < .05) in CO2 concentration, physiological loss in weight, total soluble solids, chroma, and total color difference. The lycopene concentration varied erratically as the senescence progressed. The type of packaging material used had no significant effect on the physiological, physico‐chemical, and biochemical properties of cherry tomato. PMAP coupled with low temperature (10 °C) prolonged the shelf life of cherry tomatoes till 24 days of storage. Practical applications The degradation of environment by the use of synthetic polymer based packaging materials has become a burgeoning problem. The need of biodegradable packaging materials with good mechanical and barrier properties is vital for checking sea and land pollution. The pectin‐based bionanocomposite film reinforced with magnesium hydroxide nanoparticles developed in this research will be helpful for the food packaging industry for sustainable packaging of fresh produce. Based on the experimental results, reinforcing of pectin film with magnesium hydroxide nanoparticles improved its physical, thermal, and barrier properties and helped in retention of bioactive compounds during storage of cherry tomato under modified atmosphere storage. These films competed well with low density polyethylene and polypropylene, which are largely used for packaging of fresh produce.

The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous molecules and species. It was originally established to improve the printing and adhesive capabilities of polymers, as well as several electronic applications. The uses of cold plasma have expanded up to food industries in recent decades as a powerful tool for non‐thermal food processing, with a variety of applications. The impact of CP on food quality is crucial to its acceptability as an alternative food processing technology. As the cold plasma possesses non‐thermal characteristics, these can be a great combination of high reactivity and moderate temperatures, which can be used for heat‐sensitive products. CP treatments have had no or little effects on the chemical, physical, sensory, and nutritional properties of different items because of the non‐thermal nature. This review paper discusses the cold plasma, generation method, effect on food and limitations, and future prospects. Practical applications Non‐thermal food processing is a relatively new application that is gaining attraction. As a non‐thermal technology, cold plasma is environmentally safe and produces minimal modifications in treated products. Cold plasma has a wide range of uses in the food and biomedical industries. The application of cold plasma for surface sterilization of both food products and food packaging materials is progressing due to significant advances in plasma science and its advantages over the conventional sterilization technologies. This paper highlights recent cold plasma breakthroughs on several plant and animal‐based food matrices with the goal of emphasizing prospective applications, current research, and industry trends. This analysis will help students, researchers, consumers, and food processors to understand the safety of cold plasma and its wide‐scale commercial application in food by assessing the safety of gases utilized in the plasma treatment.