Mee (Madhuca longifolia) is an important economic tree growing throughout the subtropical region of the Indo-Pak subcontinent. Mee seed constituents have distinctive chemical properties and thus provide nutritional and functional characteristics to the mee fat. The mee seed fat is an edible fat which can provide fat requirement of human diet in an economical way. Research on potential utilizations, understanding on the chemical composition, nutritional value and industrial applications of mee fat is important for efficient use mee seed fat. There were some reports available on potential applications of mee fat in food processing industry. But presently mee fat can be considered as an underutilized seed fat. In India mee fat used for edible purposes for a certain extent with compare to Sri Lanka. Therefore, more scientific researches should conduct on Sri Lankan mee varieties on edible purposes and popularized edible uses of Mee fat in Sri Lanka. Scientific knowledge and agricultural tools should effectively apply to make mee fat beneficial for its commercial applications. This chapter summarizes recent research work and studies available on botany, phytochemistry, functional properties, processing as well as food and non-food industrial applications of mee fat and other valuable parts of mee tree.

Fermented rice is known as a healthy food due to the presence of lactic acid bacteria as fermentative microorganisms. The study was carried out to discover and characterize the lactic acid bacteria (LAB) from white and red fermented rice (BG varieties). Fermentation was carried out naturally by soaking red, white, raw and cooked rice in water using an earthen pot. Species were confirmed based on 16S r DNA gene sequencing and studied for phenotypic characteristics including morphological, physiological (growth temperature, salt tolerance, milk coagulation) and biochemical characteristics (carbohydrate fermentation pattern) using API 50CH kits. Distinct clusters like cocci (48), diplo cocci (30) and rods (30) shaped bacteria were observed from fermented rice. Five species of lactic acid bacteria including Latilactobacillus curvatus GR Lb1,2 10 and 11 (predominant Bacillus species), Latilactobacillus graminis Lb8, Limosilactobacillus fermentum GRLb17, Weissella confuse GRLb4 and Pediococcus pentosaceus GRLc1 were identified. The base pair length of amplified DNA for the isolates was 1500 Bp. The beneficial physiological and biochemical properties of isolated Lactobacillus species from fermented rice revealed their potential applications in the food industry.

As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. Albeit edible films and coatings would differ in their processing and physio-mechanical characteristics, but functionality is distinctly the same as they are designed to improve shelf-life, barrier, and nutritional properties of the food. With emerging concerns on sustainability, biomacromolecules have been widely considered for preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. However, biopolymers based edible films and coating require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. Thereby ensuring enhanced food preservation and extended shelf-life, essential requirements of food waste management without or with minimal influence on the texture, flavor, and nutritional value of food and vegetables.

Over the past few decades, synthetic polymer production has increased, and the production of plastics has surpassed all other man-made materials due to their versatility. Moreover, packaging plastic makes up around 40% of global plastic production. However, the excessive usage of synthetic packaging materials has led to severe environmental and health-related issues. Therefore, biobased packages are considered alternatives to substitute synthetic packaging on the market. Furthermore, the choice of packing material in the food industry is a perplexing process as it depends on various factors, such as the type of food product, its sustainability, and environmental conditions. Interestingly, due to proven gas barrier properties and biological activity, polysaccharide-based bioplastics show the potential to expand the trends in food packaging, including edible films and intelligent and active food packaging. This review discusses the structure, properties and recent developments in polysaccharide-based bioplastics as food packaging materials.

Over the past few decades, synthetic petroleum-based packaging materials have increased, and the production of plastics has surpassed all other man-made materials due to their versatility. However, the excessive usage of synthetic packaging materials has led to severe environmental and health-related issues due to their nonbiodegradability and their accumulation in the environment. Therefore, biobased packages are considered alternatives to substitute synthetic petroleum-based packaging material. Furthermore, the choice of packing material in the food industry is a perplexing process as it depends on various factors, such as the type of food product, its sustainability, and environmental conditions. Interestingly, due to proven mechanical, gas and water vapor barrier properties and biological activity, polysaccharide-based bioplastics show the potential to expand the trends in food packaging, including edible films or coatings and intelligent and active food packaging. This review discusses the structure, properties and recent developments in polysaccharide-based bioplastics as green and sustainable food packaging materials.