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The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic colours. A budding interest of using natural pigments has made researchers to explore several techniques for their stabilization and application in different food products.

In this review, four major natural pigments with potential health benefits have been studied. Betalins, carotenoids, anthocyanins and chlorophylls, in spite of having excellent bio-functional and therapeutic profile, are found to be unstable. Therefore, various nanoencapsulation techniques are used to increase their stability along with their therapeutic properties.

Nanoencapsulation of natural pigments improves their stability, their effect on therapeutic properties and their application in different food products. These findings could be attributed to the encapsulating material as it acts as a barrier and ushers changes in the matrix of natural pigments. Also, nanoencapsulation not only increases stability but also provides several health benefits such as anti-inflammation, anti-cancer, anti-allergic and anti-thrombotic properties.

This paper highlights the openings for the use of nanoencapsulation of natural pigments to stabilize them and use them as a potential colourant and functional ingredient in different food products. Phenols, carotenoids and antioxidant activity are the major factors that are responsible for promoting several health benefits.

Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgae Chlorella sp. (Abca-17) obtained after solvent extraction of chlorophyll.

Cookies were prepared by substituting refined wheat flour (RWF) with microalgae meal (MM) at incorporation levels of 3, 6, 9 and 12 per cent. The effect of replacement of RWF with MM was analyzed on the pasting properties of the flour blends and physical, chemical, sensory and textural characteristics of the cookies.

MM exhibited high water and oil absorption capacity of 0.8 g/g and 1.2 g/g, respectively. Weight and thickness of the cookies increased, whereas the diameter, spread ratio and spread factor decreased with the increased proportion of meal in flour blends. The moisture and ash content (0.8-2.0 per cent) of the cookies increased, whereas fat content showed no pronounced variation. Sensory evaluation of cookies revealed no significant difference at 6 per cent level of incorporation and further supplementation resulted in dark colour and increased hardness. Texture profile analysis of cookies also revealed that the peak positive force for breaking the cookies increased (3115.6-7372.1 N) with increase in the level of incorporation of meal.

MM can be used in the development of the cookies at level of incorporation of 6 per cent and presents novice approach for utilization of bioprocessing waste.

The present study is a pioneer effort in demonstration of utilization of MM as alternate food ingredient. MM of Chlorella sp. (Abca-17) was characterized as food ingredient using physicochemical analysis and model food system using cookies.

The dual-phase-lag (DPL) model is applied to study the effect of the gravity field and micropolarity on the wave propagation in a two-temperature generalized thermoelastic problem for a medium. The paper aims to discuss this issue.

The exact expressions of the considered variables are obtained by using normal mode analysis.

Numerical results for the field quantities are given in the physical domain and illustrated graphically to show the effect of angle of inclination. Comparisons of the physical quantities are also shown in figure to study the effect of gravity and two-temperature parameter.

This paper is concerned with the analysis of transient wave phenomena in a micropolar thermoelastic half-space subjected to inclined load. The governing equations are formulated in the context of two-temperature generalized thermoelasticity theory with DPLs. A medium is assumed to be initially quiescent and under the effect of gravity. An analytical solution of the problem is obtained by employing normal mode analysis. Numerical estimates of displacement, stresses and temperatures are computed for magnesium crystal-like material and are illustrated graphically. Comparisons of the physical quantities are shown in figures to study the effects of gravity, two-temperature parameter and angle of inclination. Some particular cases of interest have also been inferred from the present problem.

The purpose of this paper is to analyse the transient effects in a functionally graded photo-thermoelastic (TE) medium with gravity and rotation by considering two generalised TE theories: Lord–Shulman (LS) and Green–Lindsay (GL). The governing equations are derived in rectangular Cartesian coordinates for a two dimensional problem.

All the physical properties of the semiconductor are supposed to vary exponentially with distance. The analytical solution is procured by employing normal mode technique on the resulting non-dimensional coupled field equations with appropriate boundary conditions.

For the mechanically loaded thermally insulated surface, normal displacement, stress components, temperature distribution and carrier density are calculated numerically with the help of MATLAB software for a silicon semiconductor and displayed graphically. Some particular cases of interest have also been deduced from the present results.

The effects of rotation and non-homogeneity on the different physical fields are investigated on the basis of analytical and numerical results. Comparisons are made with the results predicted by GL theory in the presence and absence of gravity for different values of time. Comparisons are also made between the three theories in the presence of rotation, gravity and in-homogeneity. Such problems are very important in many dynamical systems.

The purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.

Various information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.

Microalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.

This is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

This work is proposed for low power energy-efficient applications like laptops, mobile phones, and palmtops. In this study, P-channel metal–oxide–semiconductor (PMOS)’s are used as access transistor in 7 transistors (7 T) Static Random Access Memory (SRAM) cell, and the theoretical Static Noise Margin (SNM) analysis for the proposed cell is also performed. A cell is designed using 7 T which consists of 4 PMOS and 3 NMOS. In this paper write and hold SNM is addressed and read SNM is also calculated for the proposed 7 T SRAM cell.

The authors have replaced N-channel metal–oxide–semiconductor (NMOS) access transistors with the PMOS access transistors, which results in proper data line recovery and provides the desired coupling. An error is likely to occur, if the read operation is performed too often probably by using the NMOS pass gate. It results in an improper recovery of the data line. Instead, by using PMOS as a pass gate, the time required for read operation can be brought down. As we know the mobility (µ) of the PMOS transistor is low, so the authors have used this property into the proposed design. When a low signal is applied to its control gate, the PMOS transistor come up with the desired coupling, when working as a pass gate.

Feedback switched transistor is used in the proposed circuit, which plays an important role in the write operation. This transistor is in OFF state and PMOS’s work as access transistor, when the proposed cell operating in read mode. This helps in the reduction of power. This work is simulated using UMC 40 nm technology node in the cadence virtuoso environment. The simulated result shows that, write power saving of 51.54% and 61.17%, hold power saving of 25.68% and 48.93% when compared with reported 7 T and 6 T, respectively.

The proposed 7 T SRAM cell provides proper data line recovery at a lower voltage when PMOS works as the access transistor. Power consumption is very less in this technique and it is best suitable for low power applications.

This study aimed to analyze the role of community health workers (CHWs) called accredited social health activists (ASHAs) in improving maternal health outcomes in the rural community of Punjab, India. The study also examined the expectations of these workers from the community and identified the problems faced by them in carrying out their roles.

Using multistage sampling, a total of 28 villages were selected from seven districts of Punjab, and from these selected villages, a total of 57 ASHAs working as the interface between the rural community and the public health system and 420 women who had delivered a baby were interviewed.

Desire to earn money was the most prominent reason for joining the community work program, but ASHAs felt overburdened and underpaid compared to their work commitments. Not only was the incentive paid to these workers was insufficient and irregular but they also suffered at the hands of medical staff at public hospitals.

While exploring the problems experienced by the CHWs, this study recommends opting for a mix of monetary and nonmonetary incentives for acknowledging the work of CHWs. The study is the first of its kind for the state of Punjab battling with a worsening maternal mortality rate (MMR).

Businesses are increasingly vulnerable and exposed to physical climate change risks, which can cascade through local, national and international supply chains. Currently, few methodologies can capture how physical risks impact businesses via the supply chains, yet outside the business literature, methodologies such as sustainability assessments can assess cascading impacts.

Adopting a scoping review framework by Arksey and O'Malley (2005) and the PRISMA extension for scoping reviews (PRISMA-ScR), this paper reviews 27 articles that assess climate risk in supply chains.

The literature on supply chain risks of climate change using quantitative techniques is limited. Our review confirms that no research adopts sustainability assessment methods to assess climate risk at a business-level.

Alongside the need to quantify physical risks to businesses is the growing awareness that climate change impacts traverse global supply chains. We review the state of the literature on methodological approaches and identify the opportunities for researchers to use sustainability assessment methods to assess climate risk in the supply chains of an individual business.

Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.

The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.

All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R²=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.

Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.