Microplastics interactions and transformations during in vitro digestion with milk.

Despite increasing awareness of microplastic contamination in food, the specific interactions and transformations of microplastics during digestion remain poorly understood. The study investigates the behavior of microplastics during in vitro digestion processes and their interaction with components of milk. The in vitro digestion studies are conducted to study the changes in microplastics in simulated digestive fluids, with and without milk.

Synthesis, characterization and application of microbial pigments in foods as natural colors.

Colorants have played a crucial role in various applications, particularly in food processing, with natural sources such as mineral ores, plants, insects, and animals being commonly used. However, the nineteenth century saw the development of synthetic dyes, which replaced these natural colorants. In recent years, there has been a growing demand for natural products, driving an increased interest in natural colorants.

Current and emerging applications of carrageenan in the food industry.

Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied.