A cassava starch extraction machine was designed and fabricated to perform a quadruplet action of grating, washing, sieving and separation. The study was necessitated based on concerns that most locally manufactured cassava processing machines are without provision for the extraction of starch. Food processors mainly depend on the manual pressing of cassava to obtain starch and this has significantly increased the cost of the product in the local market. Materials for construction were locally sourced and the machine was powered by a 2 hp electric motor through a v-belt-pulley transmission system and operating at a speed of 547 rpm. Fresh cassava tubers were harvested from Ikot Akpaden, a rural community in Mkpat Enin, Akwa Ibom, South-South of Nigeria, and used for the experiment. Results from the experiment showed that the quantity of wet starch extracted increased from 0.64 to 1.48 kg as the volume of water mixed with 2 kg of the product increased from 1 to 5 Liters. The rate of water usage and throughput capacity increased from 0.0005 to 0.0025 m3/kg and 35.29 to 46.75 kg/h respectively as volume of water increased. The optimum machine efficiency was 74%. The machine was fabricated at a cost of N 150,200 (equivalent of $100). Minimal time consumption, ease of operation and low production cost were some of the features that made the machine economically viable when compared to other conventional methods of extracting starch from cassava.

While nanotechnology is widely applied in diverse fields like agriculture, biochemistry, and medicine, it remains a rapidly advancing discipline that introduces more complex applications in food systems compared to traditional technologies. The rapid advancement of nanotechnology has brought significant changes to multiple aspects of food science, including processing, packaging, storage, transportation, functionality, and safety. Various nanostructured materials, ranging from inorganic metals, metal oxides, and their composites to bioactive agents incorporated into organic nanoparticles, have been employed within the food industry. Regardless of the substantial advantages of nanotechnology, there are growing concerns about its use, mainly related to the potential accumulation of nanostructured materials in the human body and the environment, leading to various health and safety risks. Therefore, it is crucial to consider safety and health concerns and adhere to regulatory policies while manufacturing, processing, intelligent packaging, and consuming nano-enhanced food products. This review aims to provide a fundamental understanding of nanotechnology applications in food packaging and processing industries while identifying prospects and potential risks associated with nanostructured materials. Additionally, it delves into the health, risk, and hazard aspects of nanoparticles in food and their role in food safety assessments, highlighting specific areas of concern.

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.