Abstract: Researchers are nowadays focused on the importance of bioactive compounds (BACs) of natural origin, which are secondary metabolites derived from seeds, food and fermentation-based metabolic products. Several factors such as food matrix, molecule's size, environmental factors and association with gastrointestinal (GI) material, can impede the bioavailability and absorption of these BACs in host cell systems and target sites. Natural BACs like flavonoids, carotenoids, phenolic acids, etc. are particularly important for the production of functional foods and medicinal products, which may have industrial relevance also. Thus the isolation of such natural BACs can be promising multifunctional extracts that can be used in food applications to aid health-promoting effects in host cell systems. Sufficient evidences are however required to make a health claim and to promote functional foods in international markets. This review focuses primarily on recent developments and modulatory roles of potential health-promoting food BACs. Analyses on the techno-chemical and physiological features of functional food components are addressed besides discussing their analytical methods, bioavailability and bioaccessibility. The current study also considers the health potential of BACs and their rising demand in form of functional foods in the world.

Abstract: Advanced food packaging technology ensures food safety from pollutants and microbial pathogens, extending the shelf-life period of the preserved foods. However, conventional fossil-based polymer food packaging film is currently challenged with several inherent and extraneous plights with a growing demand for its replacement. Biodegradable polymers are derived from various natural biomass sources, beneficial for developing edible active packaging films, clinching the safety and sustainability of food shelf-life. Numerous natural antioxidants, nanofillers, and antimicrobial agents have been used to incorporate these biopolymer matrices to augment the characteristics properties (oxidation resistance, antimicrobial activity, mechanical and barrier properties) of the resulting hybrid active food packaging films. This review summarizes the recent advances in the application and developments of natural antioxidant-based edible food packaging films. The effect of natural antioxidants and nanofillers on the performance of composite films is also discussed critically. The controlled release and migration characteristics of the active components from the active film to food are also emphasized. The review also points out the current challenges concerning these active packaging film's safety, economic, and environmental aspects. Ultimately, the potential scope for edible active films in the food packaging industry is addressed.

Abstract: Microorganisms colonize the human gastrointestinal tract. These microbes may vary depending upon age, food habits, and health conditions. Uses of probiotics and probiotic-containing foods are increasing with our understanding towards the beneficial associations of gut colonizing microbes and the human body. Numerous fermented products and dietary supplements contain beneficial probiotic microbial strains. Lactobacillus and Bifidobacterium are the most common genera, which have been used as commercial probiotics. This review highlights recent progress related to the application of Bifidobacterium probiotic strains, their biofunctional attributes, safety evaluation, antibiotic resistance and the possibility to transfer antimicrobial resistance genes to other gut colonizing microbes. Further, few recently developed encapsulation methods to enhance the survivability of Bifidobacterium based probiotic formulations have also been discussed.

Abstract: Phlorotannins are polyphenolic compounds mostly found in brown seaweed and are comprised of polymeric chains of phloroglucinol residues (1,3,5-trihydroxybenzene) connected via C–C and/or C–O–C couplings. Due to the presence of highly complex polymeric mixtures of structural and conformational isomers of phlorotannins and the absence of available commercial phlorotannin standards, accurate chemical identification from extracts using MS/MS is difficult. Therefore, the optimal approach for identification of specific phlorotannins includes both NMR (1D and 2D) analysis coupled with HRMS. Herein, a library (1H and 13C) of the reported phlorotannins has been generated to assist with further identification. Additionally, a range of phlorotannins have been ascribed bioactivity and potential use as nutraceuticals and supplements, including trials of phlorotannin-rich extracts used as nutritional supplements in livestock feed to improve overall growth and condition. Bioactivity studies have identified neuroprotective, antidiabetic, anticancer, antioxidant, anti-inflammatory, antimicrobial and microbiome-beneficial properties, highlighting a multi-faceted potential of phlorotannins. Overall, the majority of such findings have been generated via biochemical and cell-based assays, with only a limited number of in vivo animal experiments conducted. Further preclinical and clinical studies will be required to comprehensively investigate bioavailability, efficacy and safety of phlorotannins, to further define the potential of these unique brown algal polyphenols in animal and human health.

Abstract: The pomace produced by the agro-fruit industry causes a severe environmental burden and results in high economic losses if not efficiently utilized. Fruit pomaces possess various valuable bioactive compounds such as dietary fiber, carbohydrate, phenolic compounds, polysaccharides, phytochemicals, natural antioxidants and several other health-promoting nutrients, thus leading to the improved cellular and metabolic activities in human health due to their anti-inflammation, antioxidant, anti-allergenic, anti-carcinogenic and several other biological activities of fruits by-products. Summarizing the proximate composition of pomace from commonly consumed fruit sources (apples, grapes, citrus, and mango), this review discusses the green extraction technologies and biological activities present in fruit pomace. This review also describes and summarizes the comprehensive utilization of fruit pomace for the production and supplementation of food and non-food-based products, which is also a present research hotspot that aims to keep the agro-fruit industry sustainable. Further studies are employing a one-step high-shear wet-milling system to produce fruit pomace ‘slurry’ that would allow for a more economically attractive method while improving polyphenol contents and functionalizing the pomaces' lingo-cellulosic matrix.

Abstract: In the present study, chitosan-coated nanoliposomes were prepared using thin-film hydration method, as a practical delivery system for encapsulation of caffeine. Response surface methodology (RSM) was applied to determine the optimum conditions for preparation of nanoliposomes based on the encapsulation efficiency, lightness (L*), electrical conductivity and stability. The morphological analysis demonstrated that the developed nanoliposomes were spherical particles with a homogenous distribution and smooth surfaces. The particle size of the samples determined by dynamic light scattering was higher than that observed by field emission scanning electron microscopy (FESEM). The surface charges of nanoliposome and chitosome were −25 and 31.9 mV, respectively, exhibiting a relatively stable nanostructure. Differential scanning calorimetry (DSC) revealed that there existed a broad peak at 226.74 °C. On the basis of the release profile of the developed nanostructured vehicles, most of caffeine released in the small intestine and chitosan-coated nanoliposomes presented a slower release rate compared to the nanoliposomal system. Kopcha model could describe the release behavior of cafeine from fabricated carriers. Overall, the results showed the potential of chitosomes for caffeine retention and sustained release in the digestive system, bearing more advantages compared to nanoliposomes.

Abstract: Selenium is an essential trace element that is involved in the synthesis of various selenoproteins in higher animals including humans. Twenty five selenoproteins have been identified in humans. These selenoproteins have various physiological functions. Organic selenium is safer than inorganic selenium and can be used as a nutritional supplement for people who live in selenium-deficient areas. Supera-nutritional intake of selenium has been claimed to prevent cancer, however, consistent clinical results are lacking. At this time, the use of selenium-rich foods by those in selenium-deficient areas might be the safest and best recommendation. This is a brief overview of the requirements for selenium, the selenium enrichment process in plants and animals, and the preparation of typical selenium-rich foods so as to provide some help for the application and development of selenium fortified products.

Abstract: Over the years, post-harvest management strategies of fungal pathogens have depended on the aggressive usage of synthetic chemicals (fungicides). This conduct has been reported to have a negative environmental impact, cause potential harm to humans due to exposure to residues, and increase the risk of spoilage and pathogenic microorganisms resistant. These emphasises the need for safe and effective alternative treatments capable of preventing fruit infections and maintaining quality in order to minimize post-harvest losses. Ethno-pharmacological assessments of various plant extracts and other natural compounds such as active metabolites and enzymes produced by microorganisms have shown potential as fungi-static and/or -cidal agents against fruit pathogens. This review provides an overview on: the mechanisms and action of fruit pathogens and the existing synthetic fungicides and biological controls strategies. The potentials of plant extracts as alternative control was discussed with emphasises on the phyto-chemistry of selected plant extracts with high efficacy against fruit pathogens in order to gain insight into their bioactive compounds. In addition, the implication of extensive spatial scale application of synthetic fungicides leading to fungal resistance was discussed and the importance of synergistic use of natural compound were addressed. Challenges associated with upscaling plant extracts and other natural compounds from lab scale and commercialization were highlighted.

Abstract: The study was aimed to improve the properties of starch-based biodegradable films by the way of polymer blending. The composite films were prepared by incorporating various proportions of PVA (10, 30, 50, 70, and 90% of starch wt.) to the starch using the solvent casting method. All films were analyzed for their mechanical behavior, barrier properties, water solubility, water contact angle, and biodegradability. Incorporation of PVA to starch polymer significantly (p

Abstract: The effect of corn starch-gelatin (CSG) films enriched (5–15% w/v) separately with mango (puree and peel) and pineapple pomace were characterized to analyse the functional properties for active packaging. The incorporation of mango puree (MP), MP with peel (MPP) and pineapple pomace (PP) improved the physicochemical properties including moisture content, swelling index, thickness and opacity, while tensile strength and elongation at break was better for the control CSG films. The biological properties such as antioxidant, antimicrobial activity and total phenolic content were increased with increase in concentration of all the films. The FTIR analysis showed a good interaction and blending of all the film constituents and the thermogravimetric analysis (TGA) showed a closer resemblance of the films with that of the control. All films showed more than 50% biodegradability after 15 days. These biodegradable films from these tropical fruits with enhanced properties have the potential to be utilized for the formulation of edible food-packaging materials in the near future.

Abstract: Non-covalent binding interactions between three whey proteins β-lactoglobulin (β-Lg), α-lactalbumin (α-La) and bovine serum albumin (BSA) with chlorogenic acid (CA) were investigated using spectroscopic analysis and molecular docking Fluorescence study showed that CA quenched the fluorescence of three whey proteins through static mode The binding number was equal to 1 for three proteins and binding affinity in declined order was: α-La > β-Lg > BSA Thermodynamic parameters revealed contribution of hydrophobic force in three systems Fluorescence resonance energy transfer (FRET) measurements indicated that energy transfer occurs between three proteins and CA in probability of α-La > BSA > β-Lg Variation in surface charge indicated the involvement of electrostatic interaction Surface hydrophobicity (H0) were declined with decrease degree of α-La > β-Lg > BSA α-La and β-Lg were unfolded with more flexible structure while BSA skeleton was more compact after interacting with CA Modeling study revealed that the most likely binding sites for the three proteins were outer surface, cleft and subdomain I for β-Lg, α-La and BSA respectively Docking results also suggested the contribution of hydrophobic interaction and hydrogen bond (β-Lg, α-La) for formation of molecular nano complexes between whey proteins and CA

Abstract: It is projected that by the year 2050, there will be insufficient land suitable for agriculture to feed the world. Cellular agriculture has the potential to produce meat that replicates the structure of traditionally produced meat while minimizing the land needed. There is a need for an edible scaffold suitable for the growth of animal muscle. This study showed that decellularizing spinach leaves produced an edible scaffold that has a vascular network that could potentially maintain the viability of primary bovine satellite cells as they develop into meat. Primary bovine satellite cells were cultured on the surface of decellularized spinach leaves and gelatin coated glass for 7 and 14 days. After 14 days, primary bovine satellite cells seeded on the decellularized leaf scaffold maintained ~99% viability; and ~25% of the cells showed expression of myosin heavy-chain. Cell alignment varied between animals from which the cells were acquired. Areas of alignment were observed showing an average kappa value for cytoskeletal alignment of 0.71 ± 0.1 after 14 days in culture. There was no statistical significance in each category between cells cultured on gelatin coated glass and decellularized spinach leaves. These results suggested that decellularized spinach is a cost-efficient and environmentally friendly scaffold, that can potentially accelerate the development of laboratory-grown meat by providing an edible substrate for bovine satellite cells.

Abstract: Soybean protein isolate (SPI) was treated using ultrasound at 400 W for 5 and 15 min at 80 °C. The effects of ultrasound heat treatment on the structure of SPI and properties of glucono-δ-lactone induced SPI cold set gels (GSCG) were investigated. The results showed that ultrasound heat treatment of SPI reduced α-helixes and β-sheets and increased random coils, leading to a less compact tertiary conformation. The increase in surface hydrophobicity and free sulfhydryls changed the particle size of SPI and its gelation properties. However, the formation of GSCG mainly involved hydrophobic interactions rather than disulfide bonds due to the limitation of sulfhydryl group oxidation during acidification. Ultrasound heat treatment of SPI produced GSCG faster and increased the storage/elastic modulus (G′), gel strength and water holding capacity of GSCG, resulting in a more compact and homogeneous microstructure with smaller pores. The 5 min ultrasound heat treated GSCG had higher G′ and gel strength than 15 min, suggesting the synergistic effect of ultrasound and heat treatment. The results suggested that the combination of ultrasound and heat treatment might be an effective method for modifying the structure of SPI and improving the properties of GSCG.

Abstract: Currently, antiviral drugs and/or vaccines are not yet available to treat or prevent severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). In this review, we narrated the available data, from credible publishers, regarding the possible role of polyphenols and natural extracts-containing polyphenols in the prevention of coronavirus disease 2019 (COVID-19), and their immune-boosting properties. It was revealed that polyphenols could be considered as promising biologically active substances for the prevention of COVID-19. The underlying potential mechanism behind this action is mostly due to the antiviral activities and the immune-regulation functions of polyphenols against COVID-19-infections. Antivirus polyphenolic-based medications can mitigate SARS-CoV-2-enzymes, which are vital for virus duplication and infection. It was also found that triterpenoid, anthraquinone, flavonoids, and tannins are possible keys to scheming antiviral therapies for inhibiting SARS-CoV-2-proteases. The identified pharmacophore structures of polyphenols could be utilized in the explanation of novel anti-COVID-19 designs. The advantage of using mixtures containing polyphenols is related to the high-safety profile without having major side-effects, but further randomized controlled trials are required in the upcoming studies.

Abstract: Biologically based polymeric packaging has been used as an alternative to petroleum-based polymers. The manufacture of cellulose acetate (CA) films stands out in the packaging field due to being derived from cellulose. Although promising the use of CA as packaging, this material requires the addition of processing aids, such as plasticizers. This work aimed to optimize the plasticizer effect of glycerol (GLY) and triethyl citrate (TEC), in different concentrations (1.8, 3.6, 5.4, and 7.2 mol), added into the CA. The films were characterized using mechanical strength tests, FTIR, TGA, SEM, and various other analysis technologies. Some CA film properties increased after GLY addition into the polymeric matrices, such as thickness, opacity and water vapor permeability. Films plasticized with TEC exhibited opposite behavior to those with GLY. These results indicate that the use of each plasticizer will vary according to the purpose of application in food packaging.

Abstract: Edible packaging materials of encapsulated essential oils in biopolymers have been investigated to provide an effective and safe approach for food preservation. In this study, chitosan-based emulsions made of liposomes loaded with thyme essential oil (TEO) were investigated to extend the shelf-life of Karish cheese. Liposomal chitosan emulsions were prepared via reverse-phase evaporation method and its macrostructure was demonstrated. Chitosan-based emulsions with TEO/liposomes, prepared by 2% wt/v chitosan solutions, are stable over 2 months. GC/MS analysis of TEO showed that thymol and p-cymene are the major compounds with 30 and 13.7% respectively. Antimicrobial activities were assessed via visible microbial growth method and total bacteria counts of mesophilic, phsychrotrophic bacteria, yeast and mould over 4 weeks. Visible microbial growth test showed an explicit microbial growth, by the second week, for all cheese samples that are not coated or coated with chitosan solutions. Cheese samples coated with chitosan containing TEO 1 and 2 % v/v stayed safe with accepted microbial counts till the end of third week. However, samples coated with liposomal chitosan emulsions encapsulated TEO 1and 2% v/v remained in acceptable appearance and microbial counts up to 4 weeks. Coatings showed neutral effects on moisture content, pH and titratable acidity.

Abstract: Edible rose (Rosa rugosa cv. Plena) flower is known to have health-promoting benefits due to its content of bioactive substances. In this study, a functional yogurt fortified with Rosa rugosa cv. Plena extract (RPE) was prepared and its physicochemical, rheological, and functional properties during storage were determined. In addition, E-nose, E-tongue, sensory analysis, and microstructure observation of the fortified yogurt samples were carried out on the first day of storage. Results showed that incorporation of RPE in yogurt increases the pH, water holding capacity (WHC), a* and b* values, total phenolic content (TPC), antioxidant capacity, α-Amylase and α-Glucosidase inhibitions, and proteolytic activity of yogurts, whereas a decrease occurs in lightness, titratable acidity (TA), and syneresis of yogurts. RPE also affected the viscoelasticy, flavor, taste, microstructure and sensory properties of the samples. Furthermore, yogurt containing 0.1% RPE exhibited the highest sensory scores as well as the best viscoelastic properties and flavor attributes. During storage, reduction occurs in pH, syneresis, lightness, TPC and DPPH radical scavenging ability. The values of other attributes of the fortified yogurt improve with extended storage period. Finally, 0.1% RPE has the potential to develop a functional yogurt with improved physicochemical, rheological, functional and sensory properties compared to plain yogurt.

Abstract: This study focuses on a comparison of bio-nanocomposites films with the addition of chitosan nanoparticles (organic) and zinc oxide nanoparticles (inorganic) in order to evaluate their affinity with bovine gelatin. The addition of organic and inorganic nanoparticles into gelatin/tapioca starch films were evaluated on its thickness, thermal, structure, barrier, mechanical and antibacterial properties. The addition of nanoparticles increased the film thickness. However, inorganic nanoparticle films showed more thermal stable compared to organic nanoparticle films. Moreover, the formation of Amide A, Amide I, and Amide II bands in the films structure, affecting the barrier properties of the film (p

Abstract: Solid-state fermentation (SSF) has become an attractive bioprocess with potential application at industrial scale. It can be applied in tandem with agrifood by-products to produce nutraceutical compounds. This review paper describes the current applications of SSF as part of a pre-treatment process for enhancing the nutraceutical content of foods and agro-industrial by-products. Likewise, its advantages and drawbacks as compared with similar processes like submerged fermentation are discussed. The technological challenges that must be solved for a proper scalability of SSF, are also presented herein. In this sense, SSF is highlighted as an innovative tool that could aid in the design of future industrial scale bioprocesses for the production of nutraceutical compounds, adding value to agrifood by-products.

Abstract: The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi slices during storage at 5 ± 1 °C for 7 days was studied. Nanoemulsion coating formulations used were alginate 2% (w/w) and carboxymethylcellulose 2% (w/w) containing Tween 80 (2 mg), ascorbic acid 0.5% and vanillin 0.5 and 1.0%. Fresh cut kiwi slices were coated with nanoemulsion coatings, while the uncoated sample dipped in water served as control. Average drop diameter of the nanoemulsions was between 220 and 335 nm. Nanoemulsions had high negative ζ-potential value, significantly (P ≤ 0.05) lower viscosity and whiteness index values than coarse emulsions. During storage fresh cut kiwi fruit quality attributes especially weight loss, titratable acidity, total soluble solids, pH, ascorbic acid, firmness and microbial load were measured. Results confirmed that nanoemulsion coatings significantly delayed physiological weight loss 8–14%, decay percentage 3–59%, retained firmness 14.1–17.9 N, DPPH radical scavenging activity 53–59% and ascorbic acid content 73–79 mg 100−1 g compared to control. Dispersion of several concentrations of the antimicrobial agent in a combination with emulsion coatings successfully slowed bacteria, yeast and mold growth during storage, thus leading to increased shelf life of fresh cut ready to eat kiwi fruit during storage.

Abstract: Sweet potato (Ipomoea batatas L.) leaf phenolic acids (SPLPA) and sweet potato leaf flavonoids (SPLF) were characterized using ultra-high-performance liquid chromatography (UHPLC)-hybrid quadrupole-orbitrap mass spectrometry and UHPLC coupled with a diode array detector. The anti-oxidant and hypoglycemic activities were analyzed using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing anti-oxidant powder assays, and α-glucosidase and α-amylase inhibitory assays. The mechanism of inhibition of SPLPA and SPLF against α-glucosidase was studied using kinetic analysis. Thirteen phenolic acids were identified in SPLPA, of which three di-caffeoylquinic acids (60.6%) were most prominent. Ten flavonoids were identified in SPLF and astragalin (28.1%) was the major component. Protocatechualdehyde, ethyl caffeate and quercetin were also identified, showing strong anti-oxidant capacities and inhibition of α-glucosidase and α-amylase. Kinetic analysis showed that SPLPA and SPLF both reversibly inhibited α-glucosidase, in a mixed-type manner, with IC50 values of 330 and 250 μg/mL, respectively. The results suggested the potential benefits of using sweet potato leaves.

Abstract: This study analyzed the influence of Maillard reaction on the physicochemical, functional properties and antioxidant activity of hydrolyzed rice dreg protein. Maillard reaction between glucose and rice dreg protein hydrolysates produced from various proteases, including trypsin, Neutrase 0.8L and flavourzyme were undertaken. The results of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis and FTIR spectrometer verified the occurrence of Maillard reaction and the formation of MRPs. Analysis on the structure and characteristics of Maillard reaction products (MRPs) at different heating time revealed that the pH of MRPs decreased sharply in the early stage, while the browning intensity of MRPs largely improved. The grafting degree of the MRPs increased to maximum at 90 min and then declined. All amino acids content was decreased with the extended reaction time, and the degradation of lysine and arginine was rapid. The Maillard reaction and the thermal degradation were dominant before and after 90 min, respectively. The solubility of MRPs remained stable independent of the heating time while the emulsifying activity improved at extended reaction time. The MRPs obtained greater antioxidant activity after the Maillard reaction.

Abstract: Consumers are becoming more conscious to adopt a healthy lifestyle and demand highly nutritious foods. Pseudocereals have exceptional nutritional as well as a phytochemical profile with good quality proteins. Due to the lack of gluten, these grains can be incorporated in the diet of people suffering from celiac disease. Celiac disease is a chronic autoimmune disorder affecting the small intestine of people with genetic susceptibility to gluten-containing cereals. Recent studies have concluded that dietary fibers, vitamins, minerals, phenolics, and other bioactives existing in pseudocereals have the potential to combat chronic ailments such as cancer, diabetes, hypertension, and cardiovascular diseases. Due to the presence of bioactives in pseudocereals, these have wide potential to be incorporated in various processed functional foods. Therefore, the commercialization of pseudocereals incorporated functional foods would be helpful not only to celiac patients but also for individuals suffering from numerous lifestyle diseases. Several studies have reported that there is an increasing interest in research and development activities to explore these neglected crops. There is an urgent need to develop a multidisciplinary approach that involves many stakeholders to review and accelerate the domestication of these crops. This review aims at the exploration of nutritional quality, bioactive potential, processing aspects, and health benefits of these underutilized but nutritious grains.

Abstract: Kombucha is a fermented beverage composed of a range of natural compounds such as sugars, ethanol, organic acids, and complex microbial communities of bacteria and yeasts. Based on this several biological properties are attributed to this drink. However, the production of kombucha is not standardized and the final composition of the beverage is highly dependent on the raw materials used and the physicochemical parameters adopted in the process. As a consequence, kombuchas not only vary from one producer to another but also from different batches of the same producer, making the assumptions of quality and properties questionable. In this review, we explore the largely unchecked relations between kombucha and its claimed health benefits. A systematic review was also performed to specifically discuss the potential probiotic and prebiotic effects of kombucha. Although several studies report that kombucha present antimicrobial, antioxidant, detoxifying, and hepatoprotective activities, among others, whereas others classify kombucha as a probiotic drink, there is a lack of scientific evidence about the content of probiotics in this drink and its possible role in the intestinal microbiota. These facts highlight the opportunities in researching and modifying the microbiome composition of kombucha, possibly improving the general qualities of this so-called functional drink.

Abstract: This study aimed to enhance the antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil (EO) nanocapsules by using cinnamon EO and clove EO. The encapsulation efficiency, moisture content, water activity, particle properties, glass transition temperatures, relative crystallinity, and chemical structure were analyzed. Results showed that all formulas have stable moisture levels (less than 6%), water activity (less than 0.6), and an encapsulation efficiency higher than 91%, which were confirmed by the Fourier transform infrared spectroscopy results. Compared with C. reticulata EO (CEO), the addition of cinnamon EO and clove EO increased the total phenolic content by 1.75 and 1.54 times, respectively. The results indicated that the addition of cinnamon EO and clove EO increased the antioxidant activity by 3.57 and 2.08 times, as well as increased the antioxidant capacity by 4.43 and 3.52 times, respectively. The antifungal efficacy of CEO nanocapsules was enhanced by 3.13, 1.24, 2.76, and 2.97 times, and by 2.43, 1.24, 1.32, and 2.09 times against Candida albicans, Zygosaccharomyces rouxii, Aspergillus niger, and Penicillium roqueforti by the addition of cinnamon EO and clove EO, respectively. Furthermore, the peroxide values were reduced by 16.88% and 15.58% with the addition of cinnamon EO and clove EO. These results indicated that C. reticulata oil nanocapsules' properties could be improved by adding cinnamon EO and clove EO to enhance the use of CEO.

Abstract: The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir production at the ratio of 0.25% and 0.50%. The most notable plant-based milk substitutes, soy milk and almond milk, were used to produce kefir. Titratable acidity, pH, water holding capacity, and microbiological counts were measured in kefir samples for 21 days. Additionally, color, antioxidant activity, total phenolic content analysis, and rheological properties were evaluated. Increasing Spirulina platensis concentration increased the counts of lactobacilli and lactococci and the total phenolic content of kefir, whereas pH values of kefir samples decreased. An increase in the Spirulina platensis amount was correlated with lower L*, a*, and b* values than control samples. According to the results, Spirulina platensis can be considered as a promising functional food component to improve the prebiotic potential and bioactive quality of foods.

Abstract: Samples of tree hybrid mandarins (‘Clemenvilla’, ‘Ortanique’ and ‘Nadorcott’) were employed to determine the physicochemical properties (increase of conductivity, brix° and pH), bioactive compounds (total phenolic, flavonoid, ascorbic acid and carotenoids content) and antioxidant capacity (DPPH and TEAC) of peels. Mandarin peel extracts were prepared employing ultrasound assisted extraction (400 W, 80% v/v duty cycle, 40 °C). The results were compared to the values of control extraction method. Aqueous ethanol solution (50%, v/v) was used as solvent in solid-liquid ratio of 1:10 (w/v). A 5, 15 and 30 min were applied in both methods to stablish the most effective extraction time. The increase of conductivity enhances with the extraction during 30 min. No significant differences were observed in °Brix values; in case of pH, these differences were observed according to the varieties analyzed. The total phenolics, flavonoids, carotenoids and ascorbic acid content enhance as the extraction time increased until 30 min with significant differences according to the mandarin variety. ‘Clemenvilla’ peels treated by 30 min had the highest amounts of total flavonoids (76.7 mg CE/100g) and ascorbic acid content (136 mg AA/100g). ‘Ortanique’ and ‘Nadorcott’ peels had the highest values of total phenolic content (1230 GAE/100g) and total carotenoids (8173 μg β-carotene/100g), respectively. Antioxidant capacity values were stronger influenced by flavonoids and ascorbic acid content in both assays applied (DPPH and TEAC). Results indicated that ‘Clemenvilla’ and ‘Ortanique’ peel extracts by USN were the samples with highest values by DPPH and TEAC assays respectively (average of 12.2 and 25.7 mmol TE/100g, respectively).

Abstract: The objective of the present study was to evaluate the shelf life of minimally processed pineapple (Smooth cayenne) in terms of physicochemical, microbiological and sensory characteristics with an edible chitosan-based coating with the addition of cinnamon essential oil (CEO) in different concentrations, stored at 5 ± 1 °C for 15 days. The pineapples were sanitized, peeled, and cut in pieces, immersed for 5 min in the coatings, and then drained. The minimally processed pineapples were stored in PET (Polyethylene Terephthalate) packaging for a period of 15 days at 5 ± 1 °C. Five treatments were established: (T1) control (without coating); (T2) 1% chitosan and 0.5% CEO; (T3) 1% chitosan and 1% CEO; (T4) 2% chitosan and 0.5% CEO, and (T5) 2% chitosan and 1% CEO. Weight loss, titratable acidity, pH, soluble solids content, color, firmness, microbiological evaluations of molds and yeasts, Salmonella spp and Escherichia coli, and sensory analysis were done in triplicate. The coatings used in this work were efficient in the conservation of minimally processed pineapple, when compared to the control sample, too reduced the growth of molds and yeasts, and the loss of weight and firmness. The treatment T4, showed the best results, lower weight loss (14.60%), lower decrease of L* (59.95%), proving to be efficient to retard microbial growth and prolong the shelf life of pineapple. These results can contribute to improving the marketing of minimally processed pineapple.

Abstract: Due to consumers growing concerns about synthetic preservatives, essential oils (EOs) come into the focus of pharmaceutical and food applications as natural alternatives because of their inherent antimicrobial activity. However, EOs food applications have been challenged by their strong aroma that adversely affects consumers acceptability. In this study, EOs of Zingiber officinale (ginger), Syzygium aromaticum (clove), and Thymus vulgaris (thyme) were extracted and assessed for their potential use to produce cheese with high degree of microbial safety and sensory acceptability. Phytochemical profiling showed camphene and zingiberene as major constituents in ginger oil, whereas thymol and eugenol represented the chief volatiles in thyme and clove, respectively. The EOs antimicrobial activity against seven strains of pathogenic and spoilage bacteria, yeast and mold revealed MIC of 0.001%. Additionally, studied EOs demonstrated interesting safety profile displaying good to very weak cytotoxicity on human hepatocellular carcinoma (HepG2) with CC50 6.31–452.95 μg/mL and very low cytotoxicity on normal human lung fibroblasts (WI-38) with CC50 728.94–841.66 μg/mL. Sensory characterization of EOs-fortified laboratory manufactured fresh soft cheese displayed scores significantly higher than control samples (P