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    Application of mucilage-based functional and clean-label food ingredients as vegan fat replacers in different food products
    (Elsevier Sci Ltd, 2025) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Kaushik, Ravinder; Chawla, Prince
    The increasing demand for vegan and clean-label food products has prompted the exploration of natural and sustainable ingredients to replace animal-based fats. Mucilage, a hydrocolloid derived from various plant sources, has emerged as a promising alternative due to its unique physicochemical properties, including high water holding capacity, emulsification, and gelation abilities. This paper provides a comprehensive analysis of mucilage-based functional ingredients as vegan fat replacers in diverse food applications. The extraction, characterization, and functionalization of botanical mucilage show that it can mirror the sensory and textural properties of conventional fats. It also examines the impact of mucilage incorporation on the nutritional profile, consumer acceptance, quality, and regulatory considerations, including bakery, dairy, and meat products. Ultimately, mucilage-based fat replacers could provide a viable solution for reducing fat content in high fat containing food products; however, further research is needed to optimize its functionality and explore its bioavailability in the human body.
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    Synthesis of hydrothermal-assisted papaya peel-derived carbon quantum dots impregnated carboxymethyl cellulose and pectin crosslinked nanohydrogel for shelf-life enhancement of strawberry
    (Elsevier, 2024) Thakur, Sweezee; Bains, Aarti; Kumar, Anil; Goksen, Gulden; Dhull, Sanju Bala; Ali, Nemat; Kaushik, Ravinder
    This study focuses on utilizing papaya peel to produce carbon quantum dots (PP-CQDs) via a hydrothermal method and the PP-CQDs are subsequently embedded into carboxymethyl cellulose and pectin nanohydrogel to enhance the shelf-life of strawberries. The synthesis of PP-CQDs was found to be optimal under conditions of 12 h and 200 degrees C, resulting in a quantum yield of 39.15% and an average particle size of 4.16+0.07 nm. The PP-CQDs had intense blue luminescence and a peak absorbance at 262 nm when exposed to UV light. They also displayed unique fluorescence emission at 260 nm and excitation at 526 nm. Particle size was not significant for both control (176.4 + 0.18 nm) and PP-CQDs embedded nanohydrogel (175.8 + 0.09 nm). The PP-CQDs nanohydrogel composite demonstrated high cell viability (95.12+0.78 to 98.43+0.96 %) as well as excellent antibacterial efficacy against pathogenic Staphylococcus aureus bacteria during time-kill and anti-quorum activity. Both types of coated strawberries exhibited non-significant differences in weight loss (16.85+0.18 and 16.34 +0.39 %) as compared to uncoated strawberries (20.87+0.42 %) during storage. The firmness of both coated strawberries was found to be significantly higher as compared to uncoated samples, while strawberries coated with composite nanohydrogel showed enhanced microbial stability. Overall, PP-CQDs embedded nanohydrogel could be a promising coating material to enhance the shelf-life of highly perishable fruits.