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The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability. Graphical Abstract

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Purpose The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs). Design/methodology/approach BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics. Findings Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business. Originality/value The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.

Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of bioactive ingredients that could be used in the food industry. A research of the impact of drying techniques on the quality characteristics of apple pomace powder was carried out to efficiently utilize this waste. The pomace was dried at 50 °C and 60 °C in a vacuum-assisted microwave dryer and an oven dryer, respectively. The different temperatures chosen for the drying of apple pomace were selected based on preliminary tests. Microwave drying resulted in reducing the drying time and improving the physicochemical, functional and morphological properties of the powder. The TPC (Total phenolic content) and AA (antioxidant activity) of pomace powder were found to be considerably influenced by the drying technique. Maximum TPC, DPPH and FRAP values observed for the apple pomace powder dried in the microwave were 5.21 ± 0.09 mg GAE/g, 93 ± 1% and 3.22 ± 0.04 µg/mg, respectively while as in oven drying, the values were 3.14 ± 0.06 mg GAE/g, 89 ± 1% and 2.22 ± 0.02 µg/mg. Microwave drying led to increasing bulk density (0.55 ± 0.01 g/cc), water hydration capacity (3.35 ± 0.09 mL/g), oil binding capacity (0.95 ± 0.04 g/g), solubility index (14.0 ± 0.9%), and emulsion capacity (60.0 ± 1.0%) of the powder. Lower values for bulk density (0.50 ± 0.01 g/cc), water hydration capacity (3.04 ± 0.08 mL/g), oil binding capacity (0.70 ± 0.03 g/g), solubility index (10.0 ± 0.8%), and emulsion capacity (48.0 ± 0.9%) were observed in oven-dried powder. Microwave drying resulted in a more disordered, crystalline and porous structure of apple pomace powder as compared to oven-dried powder as confirmed by SEM (Scanning electron microscopy) and XRD (X-ray diffraction). Microwave-dried powder also had a higher vitamin C content (20.00 ± 0.12 mg/100 mg) than oven-dried powder (12.53 ± 0.08 mg/100 mg). This study may be helpful in the preprocessing of apple pomace for bioconversion processes and extraction of valuable components from apple pomace. Graphical abstract