Physicochemical, functional, and rheological properties of arrowroot (Maranta arundinacea L) starch were investigated to evaluate its suitability for food and industrial applications. The starch exhibited low ash content (1.10andndash;1.21%), near-neutral pH (7.5andndash;7.6), and moisture content within safe limits (~12%), indicating good purity and storage stability. Functional properties revealed high water absorption capacity (1.6andndash;1.7 g/g), swelling power (11andndash;12 g/g), and solubility (12%), highlighting its strong hydration and thickening potential. The gelatinization temperature was observed in the moderate range (72andndash;73anddeg;C), suggesting ease of thermal processing. Rheological properties of gelatinized arrowroot starch dispersions at different concentrations (5%, 10%, 15%, 20% and 25% w/v) were determined using a Brookfield viscometer over a wide range of shear rates. The dispersions exhibited shear-thinning behaviour and showed non-Newtonian, pseudoplastic flow characteristics (n andlt; 1). The Herschelandndash;Bulkley model adequately described the flow behaviour with a high coefficient of determination (randsup2; andge; 0.98), and the model parameters were strongly dependent on starch concentration. Overall, the combined physicochemical, functional, and rheological characteristics indicate that arrowroot starch can serve as an effective natural thickener, stabilizer, and biodegradable material for diverse applications.

Rheological Characterization and Comparative Evaluation of different rheological models in describing the flow Properties of gelatinized arrowroot (Maranta arundinacea L.) starch dispersions prepared at concentrations of 5%, 10%, 15%, 20% and 25% (w/v). Flow measurements were conducted over a shear rate range of 0.08, 0.16, 0.4, 0.66, 1.06, 1.6, 2.66, 3.2, 5.33, 8, 13.33, 16, 26.66 and the experimental data were fitted to the Herschel Bulkley model, Power law model, and Bingham plastic model to evaluate their predictive performance. All dispersions exhibited non-Newtonian, shear-thinning nature, with flow behaviour index (n) values ranging from approximately 0.41 to 0.946, depending on concentration. A progressive increase in consistency coefficient (K) (0.156 to 8.3 Paandmiddot;sⁿ) and yield stress (andtau;₀) (1.278 to 5.357 Pa) was observed with increasing starch concentration, indicating enhanced structural interactions within the system. Comparative model analysis showed that the Herschel Bulkley model provided the best fit, with higher coefficients of determination (Randsup2;) (0.98-1.00) and lower error values (MSE) (0.09-1.48), along with more uniform residual distribution. The Power law model demonstrated acceptable fitting at intermediate shear rates (Randsup2;) (0.96-0.998) but failed to capture low-shear deviations, while the Bingham plastic model showed comparatively poorer performance with higher error values (MSE up to ~20). However, the Herschel Bulkley model is the most appropriate for representing the complex rheological behaviour of arrowroot starch dispersions, particularly in systems exhibiting yield stress and concentration dependent structural characteristics.

The present project was undertaken to study preliminary aspect of drying of Moringa oleifera pods. The aim was to utilize moringa pod pulp for commercial value added product. The drying of moringa pod pulp was investigated by convective hot air drying method at different temperature 40anddeg;C. 50anddeg;C and 60anddeg;C. Three drying model i.e., Newton, Henderson and Page were fitted to the experimental data on moisture ratio with respect to time. Page model best fitted with randsup2; andge; 0.9691; MSE andle; 0.003 and chi square (andchi;2) andge; 0.0009. Effective diffusivity values were 3.34 andtimes; 10andndash;8, 6.795 andtimes; 10andndash;8 and 8.36 andtimes; 10andndash;8 at 40anddeg;C, 50anddeg;C and 60anddeg;C respectively. The activation energy (EA) for moisture diffusion was found 32.927 kJ/mole, The effect of quality parameter i.e. moisture, ash, fat, protein, carbohydrate, vit andlsquo;candrsquo;, phenolic content, flavonoid, DPPH, beta carotene on fresh moringa pod pulp and dried moringa pod pulp powder at 40anddeg;C, 50anddeg;C and 60anddeg;C respectively were also determined and discussed. Better retention of quality paraeters were observed at 40anddeg;C Moisture 4.145, Ash 6.500, Fat 3.363, Protein 9.490, Carbohydrate 75.453, vit andlsquo;candrsquo; 187.5, beta carotene 16.185, Phenol 2888, Flavonoid 518.0, DPPH 82.743 respectively. The drying kinetics were studied using different drying model, and the page model was found to best describe the drying behaviour of moringa pod pulp, showing the highest coefficient of determination and better fit among the tested model.

The perishable cashew apple generates high amount waste residues and the wastage rate exceeds about 90% of production in India. Economic and efficient methods for handling and processing could help facing this problem through processing and transformation into good quality attractive products with extended shelf life. Baked products are good carrier for fibre enrichment, since they have become indispensable part of our life and are ideal for supplementation due to palatability, compactness, convenience and long shelf life of the product and being widely consumed by every individual irrespective of age. The bread was prepared from refined wheat flour and dried cashew apple flour composite as C1 (95:05%), C2 (90:10%), C3 (85:15%), C4 (80:20), C5 (75:25). The moisture content (33.270andplusmn;0.02%), fat (2.160andplusmn;0.01%), protein (5.170andplusmn;0.01%), ash (0.375andplusmn;0.03%), fiber (2.150andplusmn;0.03%), and carbohydrate (57.100andplusmn;0.04%) respectively among the treatments. The colour and appearance, flavour, texture, taste and overall acceptability of dried cashew apple flour composite as 95:05%, 90:10% 85:15%, 80:20%, 75:25% varied significantly. The breads of treatment C1 i.e.95:05%. Refined wheat flour and cashew apple flour had obtained significantly higher score in all sensory attributes.

This study was conducted to effect of different packaging material and storage duration on dried cashew apple flour breads. Breads were prepared using from dried cashew apple flour, baked at a temperature 230anddeg;C and baking time is 25 minutes. Breads can be stored up to 8 days. For storage duration Polypropylene (PP), and Low-Density Polyethylene (LDPE), packaging material are used. In comparison to the different packaging materials, it was observed that PP followed by best packaging material during the 8th days of storage studies. As the storage duration increases, the moisture content and carbohydrate content continue to increased and fat, protein, ash, fiber content and whitening index was decreased. Result revealed that the PP contain less amount of moisture and fat content % and good amount protein, ash, fiber, carbohydrate content %. compare to other packaging material During 8th days storage also results shows that the effect of different packaging material and storage duration on various sensory attributes. It was observed that as the storage duration increases the sensory score for colour, flavour, taste, texture and overall acceptability goes on decreasing.

In the present study the effect of different stabilization methods i.e. Hot Air Oven and Autoclaved stabilization methods on physio-chemical properties such as Moisture content, Bulk density, Water Holding capacity, Free fatty acids, lipase Activity, Peroxide value and Colour of rice bran was evaluated. Fresh rice bran was subjected to stabilization treatments namely hot air oven stabilization and autoclave stabilization, while un-stabilized rice bran was used as a control. The present results indicated that the Hot Air Oven stabilization methods effectively inactivated lipase and lower the FFA compared with Autoclaved stabilization. Moisture content of rice bran was observed from 5.263andplusmn;0.618 %. While bulk density, water holding capacity, Free Fatty Acids, Lipase Activity, peroxide value were 0.378andplusmn;0.008 g/ml, 1.63andplusmn;0.069 ml/g, 4.349andplusmn;0.192%, 5.012andplusmn;0.699 andmicro;mol/g min, 6.6807andplusmn;0.431 meq/kg respectively. The L* (lightness), a* (redness) and b* (yellowness) values of rice bran were 63.5andplusmn;1.047, 3.79andplusmn;0.179 and 23.96andplusmn;0.384 respectively.

In this paper the peeled ripe sapota slices 5(mm) of kalipatti variety was exposed for convective hot air drying temperature 40anddeg;C, 50anddeg;C, 60anddeg;C and 70anddeg;C drying took place 69h, 60h, 54h and 52h respectively. The quality of dried product i.e. TSS, acidity, pH, reducing sugar, non reducing sugar, total sugar, carbohydrate, protein, fat, ash and colour (L, a and b) was evaluated. Variance drying models i.e. Newton, page, modified page, Thompson modified page equation was fitted to the experimental data. The page model was fitted well at R2 = 0.978: MSE = 8.869: k = 0.0467; n = 0.636; andchi;2 = 0.133 for all the temperature of the drying. The effective diffusivity value was in the range of 2.92 andtimes; 10-9 to 3.60 andtimes; 10-9 m2/s. And increase as the drying temperature increases from 40anddeg;C to 70anddeg;C. The activation energy for the drying of sapota slices was 88.59 kg/ mole. The quality parameter was TSS 60 to 65 (anddeg;B); acidity is 0.14 to 0.17(%); pH is 60 to 65(anddeg;B); reducing sugar 27.04 to 33.76(%); non reducing sugar 39 to 43(%); total sugar 68.09 to 79.02(%); carbohydrate 0.21 to 0.29(%); protein 0.78 to 0.89(%); fat 0.91 to 1.9(%); ash content 1.1 to 1.8(%) and colour value L 61.22 to 55.30; a value varies from 9.13 to 16.64; b value varies from 24.03 to 31.27 respectively.

In this paper the peeled ripe sapota slices 5(mm) kalipatti variety was exposed for microwave convective drying temperature 20anddeg;C, 30anddeg;C and 40anddeg;C drying took place 54 min, 52 min and 48 min respectively. The quality of dried product i.e. TSS, acidity, pH, reducing sugar, total sugar, carbohydrate, protein, fat, ash and colour (L, a and b) was evaluated. Various drying models i.e. Newton, Pae, Modified Page, Henderson and Pabis, Exponential, Wang and Sing, Thompson Midilli et al. Simplified Fickandrsquo;s Diffusion equation, Modified Page equation-II was fitted to the experiment data. The Page model was well fitted to the experimental data on microwave convective drying of sapota slices at 20anddeg;C the k = 0.0024 n = 2.1477 and R2 = 0.9904, MSE = 0.0013 and andchi;2 = 0.0273 and 30anddeg;C k = 0.0025, n = 2.1234, R2 = 0.9910, MSE = 0.0014 and andchi;2 = 0.0257 and 40anddeg;C the k = 0.0020, n = 2.2138, R2 = 0.9914, MSE = 0.0016 and andchi;2 = 0.0244 for all temperatures of the drying. The effective diffusivity value was in the range of 2.26 andtimes; 10-7 to 2.7 andtimes; 10-7 m2/s and increases as the drying temperatures from 20anddeg;C to 40anddeg;C. The activation energy for the drying of sapota slices was 100.9562 kg/mole. The quality parameter was TSS 57.18 to 57.3 (anddeg;B); acidity 0.22 to 0.28(%); pH 5.42 to 6.02; reducing sugar 22.03 to 22.94(%); total sugar 31.8 to 33.14(%); carbohydrate 28.3 to 28.7(%); protein 1.45 to 1.53(%); fat 1.55 to 1.65(%); ash 1.47 to 1.57(%) and colour value L 66.53 to 66.73; a value 8.2 to 8.12; b value 27.09 to 27.83 respectively.

Drying characteristics of beetroot slices was investigated by microwave-convection drying method at the temperature 40oC, 50oC and 60oC of 4 mm thickness beetroot slices. Beetroot has the many medicinal, pharmaceutical and functional properties. Ten drying model i.e. Newton model, Page model, Henderson and Pabis, Exponential, Modified page, Thompson, Wang and Singh, Midilli, Simplified Ficks Diffusion (SFFD) equation and Modified page equation-II etc. were fitted to the experimental data on moisture ratio with respect to time. Modified Page drying model best fitted with r2 andge; 0.9910; MSE andle; 0.0009 and chi square (andchi;2) andge; 0.0655 to experimental moisture ratio with respect to time. Effective diffusivity for beetroot slices dried at different temperature was 1.6552 andtimes; 10-7, 2.3465 andtimes; 10-7 and 3.2131 andtimes; 10-7 for 40anddeg;C, 50anddeg;C and 60anddeg;C temperature respectively. The activation energy (Ea) for moisture diffusion was found to be 3.67 kJ/mole. Effect of quality parameter i.e. acidity, TSS, pH, reducing sugar, total sugar, moisture, hardness and colour (L, a and b value) on fresh beetroot slices and dried beetroot slices after drying at 40anddeg;C, 50anddeg;C and 60anddeg;C respectively were also determined and discussed.

In this paper beetroot slices dried by two different methods, i.e. microwave convection drying (60anddeg;C) and the convective hot air drying (70oC) was taken after being packed in polythene bags and aluminium laminated bags for storage study up to three months (90 days). The effect of different drying methods on quality parameters i.e. acidity, pH, TSS, reducing sugar, and colour (L, a and b) of the stored product were evaluated. The quality parameters were tested at fifteen days intervals. Among two packaging materials, aluminium coated bags was found best for beetroot slices storage up to three months as compared with polythene bags. Deterioration occurred as changes in acidity, lightness, and redness over the storage period from the 0th to the 3th month. However, the TSS and b value increased as storage duration extended.

The study was conducted to develop a healthy leafy vegetables soup mixes supplemented with amaranthus and spinach powder with jackfruit seed starch as a thickner and evaluate its nutritional qualities. Nutritional analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and calorific value for soup mixes were ranged from 5.49 to 6.97%, 6.03 to 7.10%, 9.16 to 9.60%, 2.12 to 2.46%, 19.29 to 20.45 %, 54.48 to 56.51% respectively. The sensory evaluation of all soup samples were conducted using 9 point hedonic scale, the treatment T2 with 6 % amaranthus and 28 % spinach was highly accepted by the panel. On the basis of nutritional analysis and sensory scores of soup mixes the treatment T2 of leafy vegetable soup mixes was selected as best formulation.

The aim of the present study was to determine the drying characteristics and its physico-chemical and functional properties of Guava slice were dried at different temperatures in tray dryer at 45anddeg;C, 55anddeg;C, 65anddeg;C. Drying kinetics of guava slices has been experimentally investigated in a tray dryer. Drying experiments were performed at constant air velocity of 2.0 m/s and initial thickness of 5 mm for guava slice the drying time decreased with increase in drying air temperature. This study was conducted to determine nutritional composition and functional properties of guava powder. Guava powder proximate composition (moisture, ash, crude protein, and crude fat) were determined. Average moisture content of 5.94 to 6.53% was observed, while average percent ash, protein and fat, fiber contents were 5.19 to 4.08 %, 5.34 to 4.75%, and 4.537 to 3.80% and 40.70 to 37.08 % respectively. Various functional properties of Guava powder were bulk density (g/cc), water absorption capacity (g/ml) at 45anddeg;C, 55anddeg;C, and 65anddeg;C respectively.

The rheological behaviour of guava based ice-cream was studied for treatment combination guava powder (%): jackfruit seed starch (%) i.e. 8:2; 6:4; 4:6; 2:8; and 0:10 (w/w) at various mixing time 15 minutes, 25 minutes and 35 minutes respectively. The share rate (Pa) VS share stress data (1/s) for ice-cream was obtained by using Brookfield Viscometer RVDV II + pro using spindle S4 with different speed 20, 30, 50, 60, 100 rpm. The guava based ice-cream indicated that the flow behaviours index (andeta;) lies 0.0331 andndash; 0.0785 and consistency coefficient (K) lies 15.705-39.513 (Pas) (R2 andge; 0.7274) indicating that icecream are non-newtonian (n andlt; 1) and pseudoplastic in nature the consistency coefficient decreases from 39.513 andndash; 20.640; 25.560 andndash; 19.533 and 18.443-15.705(pas) as the mixing time increases from 15 minutes, 25 minutes 35 minutes respectively.

The quality parameters were tested at fifteen days intervals (0, 15, 30, 45, 60, 75, and 90 days). Among two packaging materials, aluminium bags was found best for grape raisins storage up to three months as compared with polythene bags. Deterioration occurred as changes moisture content decreases from 14.84 to 13.96 % (db), acidity decreases from 2.41 to 2.32 %, colour (yellowness index) decreases from 72.23 to 69.07, pH value decreases from 4.84 to 4.75, ascorbic acid decreases from 20.17 to 18.83 for the treatment T1P2; during the 3-month storage, total soluble solid increases from 73.23 to 74.04anddeg;B reducing sugar increases from 60.73 to 63.49%, total sugar increases from 63.02 to 65.91 % for the treatment T1P2. Grape raisins can be pre-treated with treatment 1 and dried by open air sun drying method can be store for 3 months in the aluminium bags packaging material in good condition.

In the present study effect of different drying temperatures (40anddeg;C, 50anddeg;C, and 60anddeg;C) for times (14, 12, and 10 hours, respectively) on the quality of tender (unripe) and jackfruit flour. Higher temperatures adversely affected the nutritional quality of the product. The Effect of physicochemical properties Moisture, Protein, Fat, Ash, Fiber, Carbohydrate, Energy, Water absorption capacity, Oil absorption capacity, Bulk density, Total Sugar, Reducing Sugar, Titrable Acidity, Colour. The optimal drying condition was identified as 50anddeg;C for 12 hours, which yielded the best retention of physico-chemical and functional properties. The optimized flour contained 5.72% moisture, 2.75% ash, 9.1% protein, 0.98% fat, 13.02 % fiber, 68.71 % carbohydrates, and an energy value of 320.2 Kcal. Functional and chemical analyses revealed a bulk density of 0.64 g/ml, water absorption capacity of 3.48 g/ml, oil absorption capacity of 3.08 g/ml, pH of 5.74, TSS of 6.7 anddeg;Brix, titratable acidity of 0.16%, total sugars of 38.01%, reducing sugars of 5.9%, and a browning index of 0.042 was observed at the optimal drying condition.

Rajma beans (Phaseolus vulgaris L.) are a widely consumed legume known for their high protein content and antidiabetic potential. However, their acceptability as a dietary protein source is limited due to the presence of antinutritional and allergenic factors, notably phytohemagglutinin (PHA), a toxic lectin. This study investigates the effectiveness of microbial fermentation using Bacillus sp. CAU5 in reducing the antinutritional properties of rajma beans while preserving their sensory and nutritional qualities. Fermentation was carried out under controlled conditions for 20 hours, and the resultant product was analyzed through a phytohemagglutinin assay and sensory evaluation. Results indicated that while boiling reduced PHA activity by approximately 76%, fermentation with Bacillus sp. CAU5 completely eliminated detectable PHA activity. Sensory evaluation on a 9-point hedonic scale yielded high acceptability scores for odour (7.4), texture (7.7), taste (7.5), and overall acceptability (7.8). These findings suggest that fermentation is a simple, cost-effective, and scalable method to detoxify rajma beans, making them a promising functional food ingredient for diabetic-friendly diets and vegetarian protein supplementation.

Rajma beans (Phaseolus vulgaris L.) are a widely consumed legume known for their high protein content and antidiabetic potential. However, their acceptability as a dietary protein source is limited due to the presence of antinutritional and allergenic factors, notably phytohemagglutinin (PHA), a toxic lectin. This study investigates the effectiveness of microbial fermentation using Bacillus sp. CAU5 in reducing the antinutritional properties of rajma beans while preserving their sensory and nutritional qualities. Fermentation was carried out under controlled conditions for 20 hours, and the resultant product was analyzed through a phytohemagglutinin assay and sensory evaluation. Results indicated that while boiling reduced PHA activity by approximately 76%, fermentation with Bacillus sp. CAU5 completely eliminated detectable PHA activity. Sensory evaluation on a 9-point hedonic scale yielded high acceptability scores for odour (7.4), texture (7.7), taste (7.5), and overall acceptability (7.8). These findings suggest that fermentation is a simple, cost-effective, and scalable method to detoxify rajma beans, making them a promising functional food ingredient for diabetic-friendly diets and vegetarian protein supplementation.

This study examines the interlinkages between food security, dietary diversity, and nutritional outcomes in Bhagalpur district of Bihar using a combination of primary household survey data and secondary sources such as NFHS-5 and NSSO. The analysis employs descriptive statistics, multiple regression, and logistic regression models to identify key socio-economic determinants of dietary diversity and malnutrition. The findings reveal that the average Household Dietary Diversity Score (HDDS) remains moderate but insufficient to ensure nutritional adequacy. Econometric results indicate that income, education, and landholding size significantly enhance dietary diversity, while household size and limited market access negatively affect it. Logistic regression estimates further demonstrate that higher dietary diversity substantially reduces the probability of child malnutrition, alongside improvements in sanitation and healthcare access. The study highlights that existing food security interventions, such as the Public Distribution System (PDS), have a positive but limited impact on dietary diversification. Overall, the results underscore the need for integrated, nutrition-sensitive policies that address both economic and structural constraints to improve food and nutritional security in Bhagalpur and similar regions.

As global food industries prioritize sustainable waste management, Jackfruit (Artocarpus heterophyllus) seed have emerged as a high-potential, underutilized agro-industrial byproduct for starch extraction. Although seeds account for up to 7-12% of the total fruit weight, they are traditionally treated as agricultural waste, making the extraction of jackfruit seed starch a highly sustainable and economically viable solution. Structurally, jackfruit seed starch is characterized by high amylose content of 22.10-38.34%, small granule size of ~ 7-11andmu;m, high gelatinization temperature and an A-type crystalline structure, which altogether contribute to its excellent gelling stability and low digestibility. Nutritionally, its high resistant starch content offers significant health benefits, including low glycemic index properties. Due to these distinct traits, jackfruit seed starch is highly versatile; it is utilized in food industries as a thickener, stabilizer, frying batter modifier as well as in non-food industries for developing biodegradable bioplastic, intelligent packaging films and pharmaceutical binders. However, despite of its immense capabilities, research gaps remain regarding industrial scalability, extraction efficiency and market integration. This review paper consolidates the current state of knowledge on jackfruit seed starch, highlighting its functional variations and outlining future directions for its successful commercialization.

Banana pseudostem, the fibrous aerial stem of the banana plant discarded after fruit harvesting, represents one of the most underutilized agro-residues despite its exceptional nutritional, therapeutic, and industrial potential. Recent scientific investigations have demonstrated that banana pseudostem is a rich reservoir of dietary fibre, cellulose, hemicellulose, lignin, resistant starch, essential minerals, polyphenols, flavonoids, and bioactive phytochemicals that contribute significantly to human health and sustainable industrial development. Pseudostem contains considerable amounts of potassium, calcium, magnesium, iron, and vitamin-rich compounds, along with both soluble and insoluble fibres that aid gastrointestinal function, lipid metabolism, glycemic regulation, and detoxification processes. Itandrsquo;s high fibre content improves bowel movement, enhances satiety, reduces cholesterol absorption, and supports gut microbiota modulation, thereby lowering the risk of obesity, diabetes mellitus, cardiovascular disorders, and colon-related diseases. Bioactive constituents such as phenolic acids, tannins, and antioxidants exhibit strong free radical scavenging activity, anti-inflammatory effects, antimicrobial properties, and nephroprotective potential, particularly in the prevention of kidney stone formation and urinary tract disorders. Recent years, banana pseudostem has emerged as a promising functional food ingredient and nutraceutical resource. The tender central core is increasingly utilized for the development of health-oriented value-added products including juice, syrup, squash, candy, pickles, jam, flour, cookies, bread, noodles, and dietary fibre supplements. Scientific studies have reported that incorporation of banana pseudostem powder or fibre into food formulations improves nutritional quality, water-holding capacity, texture stability, and antioxidant activity while reducing caloric density. Furthermore, pseudostem extracts have shown potential therapeutic applications in traditional and modern medicine due to their diuretic, hypoglycemic, hepatoprotective, and antiurolithiatic properties.

The increasing environmental concerns of synthetic dyes and the accumulation of agro-industrial waste have generated interest in sustainable and eco-friendly alternatives, such as natural colorants made from fruit waste. This paper mainly focuses on the extraction of natural colours and pigments from different fruit byproducts such as peels, pomace, seeds, husks, nutshells, and fruit pulp from various fruit crops. Different methods of extraction are discussed. The review highlights the presence of valuable bioactive pigments with improved coloring capacity and potential applications. The use of fruit waste to produce natural dyes contributes to promoting waste valorisation, environmental preservation, and circular economy principles by reducing pollution and producing goods with added value. Although challenges related to stability, standardization, scalability, and commercialization still exist, ongoing research and technological advancements indicate strong future potential for fruit waste-derived natural colorants as sustainable substitutes for synthetic dyes.

Food products based on wine have been developed as value-added systems whereby the bioactive properties and sensory properties of wine are integrated into various food matrices. This review is a critical assessment of the processing technologies and quality parameters that affect products like vinegars, reductions, jellies and wine-infused bakery products. Comparisons of thermal treatments (e.g., pasteurization) with non-thermal ones (e.g., membrane filtration and high-pressure processing) are made with regards to how they affect aroma, color, and retention of nutrients. Important physicochemical and sensory properties are addressed in connection with the processing conditions that include temperature, pH, and oxygen presence. The stability of bioactive substances including flavonoids and resveratrol is examined, as well as changes in texture, anthocyanins, phenolics, and volatile chemicals. The determinants of shelf-life, such as microbial and oxidative stability and packaging effects, are also discussed. In general, the processing conditions should be optimized to achieve a balance in quality, stability, and functional characteristics in wine-based food systems.