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Food Technology

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An experimental study of the investigation of post-harvest fungal control potential of natamycin-loaded chitosan nanoparticles: synthesis, characterization, and antifungal activity analyses.
Posted inAgriculture Biochemistry Emerging Science

Eco-Friendly Natamycin-Loaded Chitosan Nanoparticles Show Promise for Post-Harvest Fungal Control

Researchers develop an eco-friendly nanobiotechnological approach to combat post-harvest fungal infections in fruits and vegetables. A new study published in 3 Biotech (2025) by Azime Erarslan, Anıl Tevfik Koçer, Ozan…
Posted by Aneknowledge October 14, 2025
Preparation of pasta with avocado flour (Persea Americana Mill): physicochemical, sensory, and multivariate analysis.
Posted inAgriculture Emerging Science Food Technology

Avocado Flour Transforms Pasta into a Nutrient-Rich, Eco-Friendly Food Innovation

Researchers from Brazil developed a nutrient-rich pasta using avocado pulp flour. Microwave drying improved carotenoid retention and texture, creating a sustainable and antioxidant-packed food product with strong sensory acceptance.
Posted by Aneknowledge October 14, 2025
Influence of Kinnow peel powder on physicochemical, functional, textural, and sensory attributes of pancake.
Posted inAgriculture Biochemistry Emerging Science

Turning Citrus Waste into Wellness: Kinnow Peel Powder Elevates Pancake Nutrition and Shelf-Life

A new study shows how Kinnow peel powder—an underused citrus by-product—can replace refined wheat flour in pancakes, boosting their antioxidants, fiber, and shelf-life by up to 80 days, paving the way for sustainable and functional food innovation.
Posted by Aneknowledge October 13, 2025
Metabolite profiling of rice with different pericarp colours unveils new insights into nutrients and nutraceuticals content of aromatic black rice.
Posted inAgriculture Biochemistry Emerging Science

Aromatic Black Rice Outshines White Rice in Nutrients and Antioxidants, New Study Reveals

A new study reveals that aromatic black rice varieties—Chakhao Amubi and Chakhao Poireiton—are richer in essential nutrients, amino acids, and antioxidants than white rice, offering promising nutraceutical benefits for human health.
Posted by Aneknowledge October 13, 2025
Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation.
Posted inAgriculture Biochemistry Emerging Science

Eco-Friendly Alizarin and Carbon Dot Film Keeps Cherry Tomatoes Fresher for Longer

Researchers from Northeast Forestry University developed an eco-friendly cling film made of alizarin and carbon dots embedded in a PVA/SA matrix. This bio-based film enhances antioxidant and antibacterial protection, keeping cherry tomatoes fresh for over 13 days—marking a breakthrough in sustainable food preservation.
Posted by Aneknowledge October 13, 2025
Effect of Polyphenols and Flavonoids of Red Sugar Apple (Annona squamosa L.) Peel Extracts on the Inhibition of Lipid Peroxidation in Pumpkin (Cucurbita argyrosperma) Seed Oil.
Posted inAgriculture Biochemistry Emerging Science

Red Sugar Apple Peel Extract Outperforms Synthetic Antioxidants in Preserving Pumpkin Seed Oil Quality

Researchers in Mexico found that polyphenols and flavonoids from red sugar apple peel effectively prevent lipid oxidation in pumpkin seed oil, offering a natural alternative to synthetic antioxidants like BHT.
Posted by Aneknowledge October 13, 2025
Formulation and physicochemical study of a whey-based probiotic functional beverage.
Posted inAgriculture Emerging Science Food Technology

Scientists Create Nutrient-Rich Whey-Based Probiotic Drink Using Cucumber, Muskmelon, and White Pumpkin

A team from Paavai Engineering College developed a sustainable probiotic beverage using whey, cucumber, muskmelon, and white pumpkin. The drink showed high probiotic viability, strong antioxidant activity, and extended shelf life, offering a healthy alternative to dairy waste.
Posted by Aneknowledge October 13, 2025
Formulations of novel microbial medium from beetroot powder: a sustainable substitute for commercial Man-de-Rogosa Sharp agar (MRS) in cultivating lactic acid bacteria.
Posted inAgriculture Biochemistry Emerging Science

Beetroot-Based Medium Offers a Sustainable Alternative to Conventional Bacterial Growth Media

A new study demonstrates that beetroot powder can effectively replace traditional MRS agar for cultivating lactic acid bacteria, offering a low-cost, eco-friendly solution for sustainable microbiology.
Posted by Aneknowledge October 12, 2025
Physiological effects of MAP and calcium chloride treatments on biochemical metabolites and quality stability by reducing respiration rate in sweet cherry fruit during storage.
Posted inAgriculture Biochemistry Emerging Science

Calcium and Modified Atmosphere Packaging Improve Sweet Cherry Quality and Extend Shelf Life

A BMC Plant Biology (2025) study reveals that combining calcium chloride with modified atmosphere packaging preserves sweet cherry fruit quality, reduces decay, and maintains antioxidant levels for longer cold storage.
Posted by Aneknowledge October 12, 2025
Higher propagation and nutrient use efficiency of cladode cuttings in dragon fruit (Hylocereus costaricensis) due to the effect of substrates and growth regulators.
Posted inAgriculture Biodiversity Emerging Science

Semi-Mature Cuttings Prove Best for Dragon Fruit Propagation and Nutrient Efficiency

A study shows that semi-mature cladode cuttings of Hylocereus costaricensis achieve superior propagation success and nutrient use efficiency, offering a scientific basis for large-scale dragon fruit cultivation.
Posted by Aneknowledge October 12, 2025

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