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Food packaging as a vital part of the subject of food technology is involved with protection and preservation of all types of foods. Due to economical abundance, petrochemical plastics have been largely used as packaging material due to their desirable properties of good barrier properties towards O 2 , aroma compounds, tensile strength and tear strength. Meanwhile, they have many disadvantages like very low water vapour transmission rate and the major disadvantage is that they are non-biodegradable and result in environmental pollution. Keeping in view the non-renewable nature and waste disposal problem of petroleum, newer concept of use of bioplastics came into existence. Bioplastics of renewable origin are compostable or degradable by the enzymatic action of micro-organisms. Generally biodegradable polymers get hydrolysed into CO 2 , CH 4 , inorganic compounds or biomass. The use of bio-origin materials obtained through microbial fermentations, starch and cellulose has led to their tremendous innovative uses in food packaging in the last few years.

With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.

The extraction of bioactive compounds from natural food sources through non-conventional novel methods is gaining popularity due to their numerous advantages over conventional methods. In this review article, various extraction methods such as conventional and non-conventional novel methods were discussed with emphasis on green extraction methods. The use of hybrid extraction techniques has an effective and novel method of extraction. The bioactive compounds extracted by such novel techniques have great potential in functional food market, as they are considered as safer. Additionally, with an increasing interest of consumers toward food product, these novel greener technologies would be safer since it has less chemical interference. The outcome of this review will give an idea for appropriate extraction process with better efficiency and eco-friendly, which could be beneficial for extraction industry. Further research is required to validate these green extraction techniques in terms of their safety, consumer acceptability, challenges, and legal feasibility.

Onion ( Allium cepa L.) important as spice and vegetable in daily Indian cuisine undergoes a natural biological process of sprouting. This is the first study to examine the effect of sprouting on the physical properties, flowability, particle size and microstructure of freeze dried onion powder from four Indian onion varieties (Punjab White, Punjab Naroya, PRO-6 and Commercial). Two-way analyses of data revealed significant (p < 0.05) effect of sprouting as well as variety on flowability and other physical parameters of freeze dried onion powders. The effect of sprouting on the flowability of freeze dried onion powders was evaluated using flow indicators viz., bulk density, true density, angle of repose, frictional coefficient, Carr’s index, and Hausner’s ratio and instrumentally by powder flow analyser viz., cohesive index, caking strength, mean cake strength and powder flow stability. Both, flow indicators and powder flow analysis showed that the powders from raw onion varieties were more cohesive while the free flowing nature was found in powders from sprouted onion varieties. Moreover, the particle size distribution and microstructural analysis also revealed a significant effect of sprouting on onion powders. In all the powder samples, the significant (p < 0.05) increase in mean particle diameter and a decrease in powder flow parameters (cake strength, cohesion index) resulted in improved powder flowability with sprouting. The results implied the beneficial effect of sprouting on physical properties, particle size, microstructure and powder flowability that will be useful in the analysis and design of handling systems for powders developed from sprouted onions. The present study suggests the potential application of the process of sprouting as a tool to improve properties of the products developed from onions.

The present investigation was carried out to study the impact of sprouting on the moisture sorption isotherm at 20, 30, 40 and 50 °C and storage study at 25 °C of onion powder developed from PRO-6 variety using a gravimetric technique. The sorption isotherms obtained were of typical type II sigmoidal curves according to BET classification. The experimental data obtained was fitted to mathematical models (GAB, BET, Oswin, Smith, Caurie, Iglesias and Chirife, and Halsey). A non-linear least square regression analysis was used to evaluate the model constants. The GAB model followed by BET, Oswin and Smith best fitted the experimental data. The effect of storage time on the physicochemical properties of onion powder packed in low-density polyethylene (LDPE), aluminum laminated polyethylene (ALP) and glass was evaluated at ambient temperature (25 °C) condition. Storage stability of onion powder in terms of moisture content, colour parameters, bulk density and flowability varied to a different extent during storage, in three different types of packaging materials. In all the types of packaging materials, sprouted onion powder showed minimum changes in all analyzed physicochemical properties as compared to raw onion powder during storage. The extent of the change in physicochemical composition suggested the use of sprouting process for long-term storage of onion powders in ALP and glass packaging.

Multisystem inflammatory syndrome is a rarely reported post-COVID (coronavirus disease) phenomenon in adults. Our understanding of the multisystem inflammatory syndrome-adult (MIS-A) is based on multiple case reports that have demonstrated heterogeneous clinical presentations and treatment options. Rhabdomyolysis is an unusual presentation of MIS-A. We report the case of a 61-year-old man who presented with rhabdomyolysis with acute kidney injury (AKI), acute inflammatory demyelinating polyneuropathy (AIDP), myocarditis, disseminated intravascular coagulation, and minimal respiratory symptoms. The patient was found to have post-COVID inflammatory syndrome and recovered with supportive treatment and intravenous immunoglobulin (2 g/kg over 5 days). COVID-19 (coronavirus disease 2019) antibody positivity played a significant role in making the diagnosis of MIS-A and in providing prompt treatment.

In food applications, nanotechnology is being used to enhance taste, improve the availability of nutrients, storage, preservation, processing, as well as packaging. Recent research emphasis has been on the use of nanotechnology in food packaging applications. Nanocomposites having antimicrobial properties can be largely used to minimize the contamination caused by microbial growth during the storage as well as processing of food, thus improves the food safety and extends the shelf‐life. The nanofillers that are mostly used for food packaging can be categorized into nanoparticles, nanorods, nanofibrils, as well as nanotubes. Intelligent packaging effectively communicates with the consumer and provides information about the condition of the food product through the food chain. Migration is one of the serious issues in food packaging. The rate and amount of mass transport in the selected food stimulants must be the same as those that occur in the food matrix.

The market for bakery ingredients opened a gateway of enormous growth for baking Ingredients by type (Enzymes, Emulsifiers, Leavening Agents, Fats & Shortenings, Mould Inhibitors, Colours & Flavours), Application (Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies) & Region - Global Trends & Forecast to 2019 and gluten-free products market by type (Bakery & Confectionery, Snacks, Breakfast Cereals, Baking Mixes & Flour and Meat & Poultry Products), Sales Channel (Natural & Conventional) & Location - Global Trends & Forecasts to 2019.

[...]it is important for food packaging to contain food in a cost-effective way to meet consumer desires, maintain food safety, and minimise environmental impact. [...]composition of food determines the choice of packaging and it determines how well it withstands against different types of spoilage.

Reliable unmanned aerial vehicle (UAV) detection is critical for autonomous airspace monitoring but remains challenging when integrating sensor streams that differ substantially in resolution, perspective, and field of view. Conventional fusion methods-such as wavelet-, Laplacian-, and decision-level approaches-often fail to preserve spatial correspondence across modalities and suffer from annotation of inconsistencies, limiting their robustness in real-world settings. This study introduces two fusion strategies, Registration-aware Guided Image Fusion (RGIF) and Reliability-Gated Modality-Attention Fusion (RGMAF), designed to overcome these limitations. RGIF employs Enhanced Correlation Coefficient (ECC)-based affine registration combined with guided filtering to maintain thermal saliency while enhancing structural detail. RGMAF integrates affine and optical-flow registration with a reliability-weighted attention mechanism that adaptively balances thermal contrast and visual sharpness. Experiments were conducted on the Multi-Sensor and Multi-View Fixed-Wing (MMFW)-UAV dataset comprising 147,417 annotated air-to-air frames collected from infrared, wide-angle, and zoom sensors. Among single-modality detectors, YOLOv10x demonstrated the most stable cross-domain performance and was selected as the detection backbone for evaluating fused imagery. RGIF improved the visual baseline by 2.13% mAP@50 (achieving 97.65%), while RGMAF attained the highest recall of 98.64%. These findings show that registration-aware and reliability-adaptive fusion provides a robust framework for integrating heterogeneous modalities, substantially enhancing UAV detection performance in multimodal environments.