No abstract

Contamination of food may occur at any stage in the process from "farm to fork". The consumption of food contaminated with infectious bacteria, viruses and parasites, and noninfectious chemicals and toxins may cause over 200 diseases that range from diarrhea to cancers. Conventional packaging systems are sophisticated, and passive and only protect the environment. Currently, there is an elevation in new consumer demands such as improved communication capabilities in packaging systems. To satisfy the demand, smart packaging systems may be designed and employed. In this review, the mode of action adopted to ensure safety and security by various smart packaging techniques for food products such as fruits, vegetables, dairy products, baked goods, meat products, beverages, and space foods is discussed. Active packaging technology focuses on maintaining the quality and enhancing the shelf-life of food products. The elements of active packaging systems meet up the real market needs by incorporating functional agents into the packaging material. Intelligent packaging technology indicates the freshness, quality, safety, and security of food products and posses quality identification systems to effectively communicate with consumers. This review aims to analyze and interpret the concept of smart packaging systems, consumer perception, and their application in various food sectors.

The global annual production of tomatoes is estimated to be 162 million tons every year. China is the world's largest producer of tomatoes with 50 million tons, followed by India with 17.5 million tons (Sarma, 2018). Tomatoes are consumed in the fresh state or as processed products, they are quite rich in nutrients such as carbohydrates, fiber, amino acids, organic acids, vitamins A, C, and E, minerals, and phenolics. It is epidemiologically proven that phenolics and their resultant antioxidants play a vital role in terms of reducing the risk of heart diseases and aiding in boosting the immune system (Ozturk & Ozer, 2019).According to the consumers, the unique flavor and aroma possessed by the commodity are the primary shelf life and quality indicating parameters (Beaulieu et al., 2004). These sensorial characteristics rely on balancing complex factors such as sugar content, volatile compounds, and organic acids (Gemma et al., 2011). Tomatoes are highly perishable commodities that encounter severe postharvest losses throughout the food supply chain's transportation, storage, and marketing stages, causing harm to both producers and consumers (Nasrin et al., 2009).The postharvest losses as a result of unfavorable weather conditions, disease and pests, damage during harvest, delay in harvest, damage during transportation, lack of market, and damage during

Edible electronics presuppose the utilization of food ingredients to build various components of a fully functional sensor that can be consumed orally. The sensors stay inside the body for a particular time either to monitor physiological functions or treat diseases then transmit the information to a connected mobile phone. However, not all food components satisfy the criteria required for constructing a consumable sensor. Therefore, it is essential to thoroughly analyze the components before implementation. The chapter reviews the characteristics of food-based electrical components employed in the fabrication of edible electronics and their consumer acceptance. The authors aspire to deliver an overview of the recent advances and reveal the relationship between food and electronics. The future of edible electronics may be linked to imparting nutrients at the desired site along with improving the bioavailability of the ingested nutrients. This automation has an appreciable potential to completely reshape the research areas in both food and medical sciences in the future.

tween 5 to 16 years are caused by viruses (Worrall, 2011). Recently, the sore, prickly, itchy, and swollen throat has become the most prevalent symptom of COVID-19 infection (WHO, 2020). The treatment of various medical conditions, including sore throat, is done via oral drug delivery as they accurately monitor the dosage, enable self-medication, better patient conformity, and avert pain. However, the solid dosage forms cannot be consumed by the patients having dysphagia, which causes difficulty in swallowing. Lozenges are designed with drugs incorporated for dysphagia patients and require the slow release of drugs in the mouth. The consumption of medicated lozenges is considered the universal remedy for a sore throat. Medicated lozenges are flavored hard candies containing one or more active ingredients intended to be sucked and held in the mouth to reduce the pain and soothe the tissues of the throat