sustainable food technology - Aneknowledge.com

Influence of Kinnow peel powder on physicochemical, functional, textural, and sensory attributes of pancake.

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.

Aneknowledge October 13, 2025

Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation.

Agriculture 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.

Aneknowledge October 13, 2025

Exopolysaccharides produced by lactic acid bacteria from kefir: production and optimization of cultivation conditions.

Emerging Science Food Technology Microbiology

Scientists optimize production of health-boosting exopolysaccharides from kefir bacteria

Researchers have isolated and optimized lactic acid bacteria from kefir capable of producing valuable exopolysaccharides (EPS). The optimized cultivation process more than doubled EPS yield, paving the way for sustainable production of natural biopolymers with applications in food, cosmetics, and medicine.

Aneknowledge October 9, 2025