Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity.

This study investigated the effects of fermenting plum pulp with ssp. (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery system. Fermentation significantly reduced the pH and total acidity of the pulp, achieving a cell viability of 11 log CFU/mL.

Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition.

The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and feed while emitting lower levels of greenhouse gases. Insect farming can also reduce waste and recycle nutrients, supporting circular economy models.

Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation.

This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese's physicochemical properties, shelf life, lactic acid bacteria viability, syneresis behavior, and the impact of varying concentrations of functional ingredients. The addition of inulin and xanthan gum, following a design of experiments, significantly influenced the cheese's texture and consistency.

Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage.

The encapsulation of bioactive compounds, which spans phytochemicals, vitamins, antioxidants, and other precious substances, has risen to prominence as a crucial area of interest spanning various domains, including food, pharmaceuticals, and cosmetics. This investigation delved into the efficacy of distinct wall materials-whey protein isolate, high methoxy pectin, and gum arabic-when employed individually or in combination to encapsulate and preserve phenolic compounds and antioxidants during storage. The encapsulation process involved spray-drying bioactive compounds extracted from grapes.

Role of chitosan and transglutaminase on the elaboration of gluten-free bread.

The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure.

Influence of spray drying conditions on the properties of avocado powder drink.

Consumers are increasingly looking for foods with attractive taste, easy preparation, quick consumption and nutritious. Avocado is a nutritional fruit that presents a preservation challenge to food industry. The development of powder blends using spray drying of avocado as a powdered drink is an attractive option that generates products with high nutritional value and stable.

Physical characterization and modeling of chitosan/peg blends for injectable scaffolds.

Injectable scaffolds find many applications on the biomedical field due to several advantages on preformed scaffolds such as being able to fill any defect can be used in minimal invasion surgeries and are ready to use products. The most critical parameter for an injectable scaffold usage is its injectability, which can be related with rheological properties. Therefore, the objective of the present work was to increase knowledge about the critical parameters influencing injectability of biopolymers used for injectable scaffolds.