Food Science and Agriculture: Research Highlights Vol. 6

Food Processing, Health Benefits, and Value-Addition Potential of Pearl Millet and Sorghum: A Nutritional Review

2026-02-21T11:05:29+00:00

Millets are the sixth most-produced grain crop worldwide. Millets are superior to rice and wheat in terms of calcium, dietary fibre, and protein in terms of nutrition. Further, they are rich in vital vitamins and phytochemicals that support health and well-being. The beneficial physicochemical, nutritional and flexibility qualities of millets are ideal for widespread use in the food industry. The present review aims to update the present basic knowledge about various phyto-constituents of millet. Next, an in-depth review of the food and health application highlights its nutrition and health-promoting activities. The section on processing and other treatments aims to review the nutrition and mineral bioavailability of millets. Finally, current trends in millet and by-products applications in biomedical, industry and value-based plant-based products are discussed. With a global increase in population and a change in food patterns globally, new health and nutrition-conscious foods are the need of the hour. To this end, the increased use of millets in a wide range of products, such as baby foods, dietary items, value-added food products, and ready-to-eat snacks, is an indication towards their inclusion by food researchers to meet the needs of people of all ages. The rich bioactive profile and diverse culinary uses of millets emerge as promising options for addressing malnutrition. Since millet can be augmented to the diet in several ways, they have the potential to improve nutritional status across the society. The review is hence direct to assess current-knowledge and aid newer aims for research and development and improvement of millets to meet the nutritional needs of society and also contribute to sustainable agricultural practices.

Physicochemical and Nutritional Indicators for Determining Harvest Maturity in Cucumis melo Varieties: A Study of Var. momordica and Var. acidulus

2026-02-21T11:09:24+00:00

Cucumis melo is a highly polymorphic taxon belonging to the family Cucurbitaceae, with several varieties based on ovary pubescence. Fruit cracking in melon is a major physiological disorder that adversely affects the production of high-quality fruits, thereby reducing their consumer appeal and commercial value. Consequently, farmers face significant challenges in harvesting fruits at optimal ripeness before cracking occurs. Analysis of the ripening process's physicochemical attributes and nutritional composition is essential to understand and establish proper harvest management for the varieties. Nevertheless, little is known about the changes in physicochemical properties and nutritional composition of C. melo varieties at various stages of fruit maturity. The aim of the current investigation is to understand the fundamentals of dynamic fruit quality patterns and determine optimal harvest maturity stages of C. melo varieties with higher quality and longer marketability before fruit cracking. The current study was conducted in the experimental field of the Department of Botany, University of Kerala, using two different melon varieties, Cucumis melo var. momordica (Roxb.) Duthie & Fuller (Snap melon) and Cucumis melo var. acidulus L. Naudin (culinary melon), from January to October 2021. (S1 to S5) where S1 represent early premature stage (5^th DAP), S2 the late premature stage (10^th DAP), S3 mature stage of fruits (15^th DAP), S4 is post mature stage (20^th DAP) and S5 is cracking stage of the fruits (25^thDAP) of var. momordica whereas, for var. acidulus S5 is ripening stage and analysed for physical and biochemical characters. Physical parameters such as fruit length, fruit weight, total soluble solids (TSS), and fruit firmness were evaluated. Results were analysed statistically by using one-way ANOVA (P≤0.05). Among the two varieties of Cucumis melo selected for the study, fruits of Cucumis melo var. momordica are highly perishable with a shorter market and shelf life than those of Cucumis melo var. acidulus. Pomological characteristics such as fruit weight and length at different developmental stages showed a tremendous peak from S3 to S5 in both varieties. At the S3, S4, and S5 stages, the fruit weight of C. melo var. momordica increased by 42%, 67%, and 90%, respectively, while fruit weight increased by 42%, 48%, and 54% in the var. acidulus. However, the firmness of the fruits decreased from the S4 to S5 stage in varieties, reducing sugar accumulated sharply from the S2 to S3 stage. Titratable acidity content in Cucumis melo fruits continuously increased from the S1 to S5 stage, rising from 5.5 ± 0.02 to 7.4 ± 0.05. On the other hand, the total carbohydrate, cellulose, protein, and amino acid content increased from S1 to S2 but decreased sharply in S3 and S5. Ascorbic acid, total phenolics, lipid peroxidation, and electrolyte leakage levels declined with fruit ripening in Cucumis melo varieties. As a result of all the quality parameters mentioned above, Cucumis melo fruit harvested at the S4 maturity stage was the ideal harvest maturity for long-distance transportation and had higher consumer acceptability before fruit cracking. These findings showed that the physical-biochemical properties and nutritional composition of Cucumis melo varieties change dynamically during ripening. The study highlighted the significance of maturity stages for fruit quality and provided critical information for optimal harvest management of the fruits of Cucumis melo varieties. The fruit harvested before fruit cracking, the harder the fruit is, the more suitable for long-distance transportation and the longer its shelf life.

Advancing Blue Food Systems through Seaweed-Based Processing and Diversification

2026-02-21T11:12:06+00:00

Traditional alkaline extraction methods for polysaccharides like alginate are often energy-intensive and involve unsustainable acidic and alkaline steps. Seaweed is widely recognised as a multifunctional ingredient that can enhance nutrition, texture, and flavour, and extend shelf life, while enabling the development of novel flavourings and functional foods. Seaweeds are broadly classified into the Brown (Phaeophyceae), Red (Rhodophyta), and Green (Chlorophyta) groups, each associated with distinct flagship products and expanding value chains. Brown and green seaweeds are mainly used for food, fibre, and minerals, while red seaweeds lead the global hydrocolloid market with products like agar and carrageenan, along with related functional products. Seaweeds supply glutamates and nucleotides that impart strong umami and kokumi notes, and are used in broths, condiments, spice mixes, and reformulated savoury products. Seaweed provides a diverse set of resources, such as natural seasonings (notably umami), clean-label texturizers and preservatives, along with bioactive-rich components, to develop enhanced, truly functional food items. Safety (iodine, heavy metals, impurities) and sensory enhancement continue to be essential factors in product development.

Edible Straws as Promising Biodegradable Alternatives to Single-Use Plastics: A Comprehensive Review

2026-02-21T11:14:08+00:00

The most standard type of straws commonly found in the food industry is made of plastic. Plastic pollution remains one of the most pressing environmental challenges of the 21st century, with single-use plastic straws contributing significantly to marine litter and microplastic accumulation. In response, edible straws have emerged as a promising biodegradable alternative aligned with global efforts to reduce plastic consumption. Edible straws are being actively researched for their biodegradability, functionality, and consumer acceptability. While their biodegradable nature makes them appealing, their safety, environmental impact, and regulatory compliance are paramount for successful market adoption. This review synthesises insights from 32 Scopus-indexed studies (2020–2025), highlighting advancements in raw materials, processing methods, mechanical strength, environmental sustainability, and consumer perception. Edible straws are primarily manufactured using renewable, food-grade biopolymers such as starch (from cassava, corn, rice), seaweed polysaccharides (agar, alginate, carrageenan), cellulose (agro-waste derived), and proteins (soy, whey, gelatin), with functional additives like plasticizers (glycerol, sorbitol) and hydrophobic coatings (beeswax, shellac) enhancing their performance. Among them, cellulose-based straws show high tensile strength and moisture resistance, while protein- and seaweed-based versions offer favourable sensory profiles and faster biodegradation. Despite these benefits, challenges such as high production costs, short shelf life, variability in material behaviour, and lack of regulatory standardisation limit market penetration. Life cycle assessments confirm the ecological advantages of edible straws over plastic and paper alternatives. Innovative developments such as hybrid biopolymer blends, nanofillers, scalable extrusion techniques, and flavour-infused designs hold promise for enhancing commercial viability and user acceptance. Achieving mainstream adoption will require integrated efforts in material science, food engineering, policy regulation, and public awareness. Despite growing academic and industrial interest in edible straws, several critical knowledge gaps and developmental challenges remain unaddressed. While laboratory-scale development has yielded promising outcomes, large-scale production of edible straws remains largely unexplored. Future research should prioritise scalable manufacturing methods, improved shelf-life formulations, comprehensive life-cycle and techno-economic assessments, expanded consumer acceptance studies, and the development of harmonised regulatory standards to enable the commercial viability of edible straws.

Effects of Energy Restriction and Dairy Consumption on Lipids and Bone Health in Overweight and Obese Postmenopausal Women

2026-03-20T10:12:46+00:00

Background: Women in the post-menopausal stage of life are susceptible to a number of chronic health conditions related to obesity and osteoporosis. Dairy products represent one of the five core food groups embedded in most dietary guidelines worldwide. Dietary calcium, particularly from dairy sources, has been widely studied for its potential role in improving bone health and supporting weight management.

Aim: The objective of this study was to assess the association between lipids and bone mineral density (BMD) in overweight/obese postmenopausal women placed on a dairy calcium weight-reduction diet.

Methodology: A total of 56 overweight/obese postmenopausal women (mean age: 55.61±8.19; mean BMI: 32.95±6.12 kg/m²; mean weight: 86.88±17.25 kg; and mean BMD level: 1.05±0.17 g/cm²) were randomly assigned into a low dairy servings [DS-2] (800 mg/d of calcium or high diary servings [DS-4] (1400 mg/d of calcium) diet to evaluate differences in bone mineral density (BMD), body mass index (BMI) and lipid profiles (total cholesterol (TC), low-density lipoproteins cholesterol (LDL-C), high-density lipoproteins cholesterol (HDL-C), and triacylglycerol (TAG)) during a 3 month lifestyle education program. The study conducted repeated measures ANOVA (group × time interaction) with Tukey-Kramer post hoc tests, Spearman and Pearson correlations, and multiple linear regression analyses.

Results: For the high calcium group, the change “D” in values at 3 months compared to baseline were: ∆BMD: 0.03 (p=0.31); DBMI: -0.69 (P=0.005); ∆LDL: -25.41 (p<0.001); DHDL: 3.49 (p=0.365); ∆TC: -22.14 (p=0.004) and ∆TAG: -1.97 (p=0.998). In the low calcium group, the 3 month – baseline changes were: ∆BMD: -0.04 (p=0.69); DBMI: -0.74 (P=0.002); ∆LDL: -10.86 (p=0.314); DHDL: 3.99 (p=0.269); ∆TC: -5.96 (p=0.769) and ∆TAG: 4.53 (p=0.97). ∆BMD was correlated with ∆LDL and ∆TC: r=-0.27 (p=0.052) and r=-0.27 (p=0.054), respectively.

Conclusion: This study concludes that overweight/obese post-menopausal women who were placed on a dairy calcium weight-reduction diet during a 3-month educational program had lower in BMI, LDL, TC and higher HDL values. Although this study observed a positive correlation between ∆LDL and ∆TC, and a negative correlation for ∆BMD with ∆LDL and ∆TC, the study concluded suggest an association between bone mineral density and lipid profile in postmenopausal overweight and obese women. Further research and analysis using larger sample sizes and longer follow-up periods are needed to clarify the relationship between an atherogenic lipid profile and bone mineral density.

Dairy Calcium Supplementation and Its Effects on Body Fat, Plasma Leptin and Glucose Levels in Obese Postmenopausal Women

2026-03-20T10:24:50+00:00

The Coronary Artery Risk Development in Young Adults (CADIA) study of young overweight adults, black and white, demonstrated that dietary patterns characterised by increased dairy consumption had an inverse association with insulin resistance in their study population. The inclusion of low or non-fat dairy products, which provide additional calcium in the diet, may promote increased weight loss and improve insulin resistance. Therefore, supplementing dairy products to obese subjects on a caloric-restricted diet may be a useful strategy to enhance weight loss and improve insulin resistance. The study assesses dairy Calcium supplementation and its effects on body Fat, plasma leptin and glucose levels in obese postmenopausal women. This prospective randomised study of 3 months, parallel trial on the effect of non-fat / low-fat dairy calcium combined with energy restriction in overweight/obese postmenopausal women. The study therefore tested the short-term effects of supplementing 56 overweight or obese (body mass index [BMI] >26 kg/m²) post menopausal women on a caloric-restricted diet (1,400 kilocalories [kcal]) with two levels of dairy as yoghurt on body composition, blood insulin, leptin and glucose concentration. The group consuming four supplemented dairy servings (DS-4) was provided ~1400 mg Ca/day, and the group consuming two supplemented dairy servings (DS-2) were provided ~800 mg Ca/day.

Over the 3-months daily energy intake averaged 51% carbohydrate, 20.7% of protein and 27.6% of fat for both groups. At 3 months, the DS-4 group demonstrated decreased weight (87.7 to 86.2 kg, P=0.001), BMI (33.5 to 32.8 kg/m², P < 0.001), total fat (36.1 to 34.7 kg, P<0.001), and trunk fat (18.3 to 17.6 kg, P < 0.001). There were non-significant decreases in plasma glucose (74.7 to 71.1 mg/dl, P=0.494), leptin (32.5 to 31.3 µg/L, P=0.231) and insulin. For the DS-2 group, there was decreased weight (86.4 to 84.4 kg, p<0.02), BMI (32.5 to 31.8 kg/m², P=0.002), total fat (37.3 to 35.4 kg, P=0.003), trunk fat (17.1 to 16.5 kg, P = 0.27) and plasma leptin (27.8 to 25.2 µg/L, P=0.114). The DS-2 group demonstrated a surprising and significant increase in the fasting blood glucose, with a marginally significant increase in insulin resistance as measured by HOMA at 3 months. We observed a significant treatment effect between the DS-2 and DS-4 groups for: % energy from fat (P=0.025), % energy from protein (P=0.047) and leptin (P=0.044). The study report that in a population of obese/overweight postmenopausal women supplementing their diet with dairy which provided a total estimated calcium intake of ~1400 mg/day (i.e. DS-4) was successful in the reduction of trunk fat and plasma glucose, while dairy calcium and caloric restriction decreased weight, BMI, total body fat, and insulin and leptin during the intervention. In contrast, the supplemented group ingesting 800 mg/d of dairy calcium (i.e. DS-2) in combination with caloric restriction provided significant increases in plasma glucose and insulin resistance.

Our study demonstrated the expected weight loss with caloric restriction, but a paradoxical increase in blood glucose levels with dairy supplementation provided to maintain baseline calcium intake. Increasing dairy supplementation abrogated this small increase in fasting blood glucose and insulin resistance. The benefits of dairy calcium supplementation may be dependent on both the dose and the context of overall caloric intake.

Development of Probiotic Products from Ragi Milk and Their Sensory Evaluation

2026-04-09T11:59:24+00:00

Ragi milk, a plant-based milk alternative, has recently gained popularity as a nutritious and sustainable substitute for dairy milk. The development of ragi curd, ragi ice cream, and ragi ambli underscores the versatility of ragi milk and the potential for incorporating probiotics into a wide range of food products. This study aimed to optimise ragi milk extraction and develop probiotic-rich dairy alternatives at the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, India. Ragi grains were pre-treated through soaking, germination, and drying to enhance milk extraction efficiency. Probiotic products, including ragi curd, ice cream, and ambli, were formulated and evaluated using sensory and nutritional analyses. The physical properties of ragi, such as uniform size, high density, and sphericity, underscore its suitability for food processing. Proximate analysis showed that ragi grains, compared to ragi malt, had lower moisture and higher fat and fibre content, enhancing storage stability. Sensory evaluations indicated that ragi curd was well-received, while ragi ice cream and one version of ragi ambli were particularly favoured for taste and overall acceptability. Among ragi curd variants, T3 performed best (taste 8.24±0.59, colour 8.32±0.55, appearance 8.32±0.55, flavour 8.48±0.50, texture 8.32±0.55, aftertaste 7.56±0.58). Ragi Ice Cream: Received high overall acceptability (9.08±0.70), with positive ratings for taste (9.08±0.70), colour (8.88±0.66), appearance (9.04±0.67), flavour (9.20±0.57), texture (8.56±0.50), and aftertaste/mouthfeel (8.80±0.70), suggesting strong potential for commercialisation. For Fermented Ragi Ambli, T2 variant outperformed T1 across most sensory parameters, including taste (T2: 9.04±0.73 vs T1: 7.36±0.81), flavour (T2: 8.72±0.67 vs T1: 7.32±0.69), and aftertaste (T2: 8.52±0.71 vs T1: 7.40±0.91). Overall acceptability favoured T2 (9.04±0.73 vs 7.36±0.81), making it the preferred variant for development. This research contributes to the development of nutritious, sustainable plant-based dairy alternatives, promoting millet consumption.