Sunflower microgreens are nutrient‐dense food requiring minimal input but are highly perishable in nature. Low cost, generally regarded as safe (GRAS) chemical treatments (ethanol vapor [EV], citric acid [CA], ascorbic acid [AA], CA + ethanol [CA + E] and CA + AA, distilled water as a control) and packaging in polystyrene trays at 10 ± 1°C was used to extend their shelf life up to 16 days. Electrical conductivity decreased till 4th day and then increased from 4th to 16th day. Control followed by CA + AA had least electrical conductivity on 16th day. CA + AA followed by control and AA retained highest amount of total chlorophylls and carotenoids, respectively, whereas, a maximum decline was observed in EV and CA + E. AA. The treatments CA + AA, CA, and AA retained maximum amount of ascorbic acid, total phenols, and DPPH scavenging activity with least microbial load at the end of storage, respectively, whereas EV and CA + E exhibited a maximum decline. AA and CA + AA treatments were most effective in enhancing the shelf life of sunflower microgreens. Practical applications Microgreens are nutrient‐dense functional crops that are consumed fresh. They have a short growing span, do not require much inputs for growth, and have high nutrient composition than their mature counterparts. They have a high seed to biomass ratio and are microbiologically safe when grown indoors under a controlled environment. The current food system revolves around the consumption of fresh fully developed vegetables from fields. Microgreens can transform this and shift the focus to a new product that can be grown in urban setups, even homes, with minimal input and maximum output. It is quick and delivers healthy produce that does not have to be transported to great distances to be consumed. It saves transportation costs, reduce wastage, and spoilage that might take place in the transport chain and brings nutrient‐dense food to the masses. The actual price of the food will also be less due to reduced cost of labor, infrastructure, and transport.

Fruit processing waste accounts for 16% of waste produced and is rich in bioactive molecules, especially pectin, which is a soluble dietary fibre. Modern diets made after processing of grains lack soluble dietary fibres and this creates an opportunity for their fortification and enrichment. Fruit waste contains 5-35% soluble dietary fibres in the form of pectin which can be extracted through chemical, physical, enzymatic methods or any combination thereof. The choice of extraction method depends on ease of extraction, quantity of pectin, quality of final product extracted and economic feasibility. Conventional extraction methods take longer time and aren't environmentally friendly whereas novel extraction techniques like microwave, ultrasound, and high pressure for extraction generally give higher pectin yield with superior quality of final product. Pectin thus extracted can be added to bakery products and have been shown to increase water holding capacity and functional properties of baked products. Drinks present another scope for their incorporation since they have very low to no soluble dietary fibre component. Valorisation of fruit waste is step towards sustainable technologies in circular economy producing zero waste.

No abstract

The investigation was conducted to study the effects of variations in quality and functional properties of starch isolated from fresh and cured tubers of potato, different varieties and extraction methods. The starch was extracted from four white flesh varieties (Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar) and one pink flesh variety (Kufri Sindhuri). Among the different starch extraction methods tried, the results have been reported for water extraction method (control) and combined method (extraction with ambient water 30 °C + 0.25% NaOH + 2% SDS-ME + 5.25% NaOCl + 0.15% cellulase enzyme). The starch extracted was analysed for its quality and functional characteristics. Starch extracted from potato variety Kufri Chipsona-4 showed higher water absorption capacity (258%), swelling power (38.4 g/g), solubility (35.8%) and light transmittance (22.7%) as compared to other varieties. Syneresis was minimum in the starch of Kufri Pushkar (20.3%) followed by Kufri Bahar (22.5%), Kufri Sindhuri (35.6%), Kufri Badshah (41.7%) and it was maximum in Kufri Chipsona-4 (47.8%). For all the varieties, curing of tubers resulted in lower yield, amylose content, swelling power and solubility; but higher amylopectin, phosphorus, WAC and light transmittance of extracted starch. The combined method of starch extraction was found better than control, as the starch extracted had higher yield, amylopectin content, water absorption capacity, swelling power, solubility and light transmittance.

No abstract