Computational analysis of the simultaneous application of ultrasound and electric fields in a lipid bilayer.

The combined application of electric fields and ultrasonic waves has shown promise in controlling cell membrane permeability, potentially resulting in synergistic effects that can be explored in the biotechnology industry. However, further clarification on how these processes interact is still needed. The objective of the present study was to investigate the atomic-scale effects of these processes on a DPPC lipid bilayer using molecular dynamics simulations.

Saline extraction assisted by ultrasound: a method to obtain purified phycocyanin.

The influence of ultrasound intensity and saline solution concentration (NHCl and CaCl) on phycocyanin extraction from Arthrospira platensis was evaluated. The intensity had a significant effect on phycocyanin content and purity, while the saline solution concentration only had an effect on purity. The optimum extraction condition was obtained at 41% of intensity and 8.

Effect of ultrasound on Pseudoneochloris marina and Chlorella zofingiensis growth.

The present work evaluated the ultrasound (US) effects on the growth of Pseudoneochloris marina and Chlorella zofingiensis. For P. marina, US treatment did not increase cell proliferation and reduced cell density when used for 60 min (exponential phase, for 5 days), indicating a possible occurrence of cell damage.

Molecular dynamics insights on temperature and pressure effects on electroporation.

Electroporation is a cell-level phenomenon caused by an ionic imbalance in the membrane, being of great relevance in various fields of knowledge. A dependence of the pore formation kinetics on the environmental conditions (temperature and pressure) of the cell membrane has already been reported, but further clarification regarding how these variables affect the pore formation/resealing dynamics and the transport of molecules through the membrane is still lacking. The objective of the present study was to investigate the temperature (288-348 K) and pressure (1-5000 atm) effects on the electroporation kinetics using coarse-grained molecular dynamics simulations.

Formation of advanced glycation end products by novel food processing technologies: A review.

Advanced glycation end products (AGEs) are a diverse group of compounds formed endogenously and exogenously due to non-enzymatic glycation of proteins and lipids. Although the effects of heating on AGE concentrations in foods are known, few studies have been published addressing the effects of new processing technologies on AGE formation. This work focuses on the current scientific knowledge about the impacts of novel technologies on AGE formation in food products.

Phycocyanin from Spirulina: A review of extraction methods and stability.

Phycocyanin (C-PC) application by the industry is still limited due to extraction methods drawbacks and to the low stability of these compounds after the extraction process. To overcome such limitations, alternative extraction methodologies have been evaluated, and stabilizing agents have been used under different conditions in the past years. Therefore, the aim of this review was to bring the state of the art of C-PC extraction methods, including main parameters that affect the extraction process and cell disruption mechanisms, as well as the physical and chemical parameters that may influence C-PC stability.

Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound.

In the present work, a comprehensive phenolic analysis of fresh sugarcane juice from three different harvest seasons was performed and the effect of ohmic heating and ultrasound treatments on the phenolic content and color of the juice was evaluated. Among the 32 phenolic compounds identified, a total of 17 were quantified, comprising, in decreasing order of abundance, flavones (38-49 mg/L), dilignols (22-29 mg/L), and phenolic acid derivatives (17-30 mg/L). The main phenolic groups affected by the crop season (year and season) were flavones and phenolic acid derivatives.

Effect of pasteurization on Aspergillus fumigatus in apple juice: Analysis of the thermal and electric effects.

Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports have found unacceptable fungal levels even after traditional pasteurization processes. Ohmic heating demonstrated to be a good alternative process to conventional pasteurization, as it can promote higher heating rates and additional cell damage in some scenarios (nonthermal effects). However, the application of ohmic processing for fungi inactivation has not been properly investigated.

Extraction of valuable compounds from Arthrospira platensis using pulsed electric field treatment.

Pulsed electric field (PEF) treatment was evaluated for phycocyanin and proteins extraction from Arthrospira platensis (Spirulina platensis). PEF extractions were performed using different specific energies (28, 56 and 122 J·ml of suspension) and the results were compared to the extraction with bead milling. At highest PEF-treatment energies a damage of the cell morphology could be observed and the highest yields (up to 85.

Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound.

The present work evaluated the use of ultrasound to extract sequentially phenolics and pectin from mango peel. Initially, the influence of ethanol and ultrasound on the phenolics extraction was investigated. The results showed that the ultrasound did not affect the extraction yield of these compounds.

Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks.

Red beet stalks are a potential source of betalain, but their pigments are not widely used because of their instability. In the present work, the applicability of high pressure processing (HPP) and high temperature short time (HTST) thermal treatment was investigated to improve betalain stability in extracts with low and high concentrations. The HPP was applied at 6000 bar for 10, 20 and 30 min and HTST treatment was applied at 75.

Rheological and physical parameters correlations in formulations with pinhão derivatives stability study: building up an analytical route.

This study focuses on the correlation investigation between rheological and physical parameters and how it can contribute to optimize the topical formulations development. A gel and an emulgel containing pinhão derivatives, and their respective controls, were analyzed along six months of storage. A flowchart of analyses was proposed to use in topical formulation development when a benchmark is the goal or when it is necessary to change some raw material.

Ultrasound as an alternative technology to extract carotenoids and lipids from Heterochlorella luteoviridis.

The present work evaluated the use of ultrasound as a pre-treatment to lipid and carotenoid extraction from the microalgae Heterochlorella luteoviridis. The pre-treatment was performed in the presence of ethanol (25%, v/v) with the ultrasound intensity varying from 0 to 100% (435kJkg). After the pre-treatment, a diffusive step was performed in order to evaluate different ethanol concentrations (50-75%, v/v).

Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating.

The effect of electric field on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating was evaluated. Ascorbic acid kinetic degradation was evaluated at 80, 85, 90 and 95°C during 60 min of thermal treatment by ohmic and conventional heating. Carotenoid degradation was evaluated at 90 and 95°C after 50 min of treatment.

Pinhão starch and coat extract as new natural cosmetic ingredients: Topical formulation stability and sensory analysis.

The objective of this study was to use pinhão derivatives, starch and coat extract, as new natural ingredients to develop cosmetic formulations. Two types of formulation, gel and emulgel, and their controls were developed. The formulations were characterized by stability studies using thermal stress.

Characterization of rice starch and protein obtained by a fast alkaline extraction method.

This study evaluated the characteristics of rice starch and protein obtained by a fast alkaline extraction method on rice flour (RF) derived from broken rice. The extraction was conducted using 0.18% NaOH at 30°C for 30min followed by centrifugation to separate the starch rich and the protein rich fractions.

Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice.

This study investigated the non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba juice. For this, temperature profiles during conventional and ohmic heating processes were matched, and the degradation kinetics of anthocyanins were compared at temperatures ranging from 70 to 90°C. The monomeric anthocyanin content was quantified by UV-Visible spectroscopy using the pH-differential method.

Effect of the electric field frequency on ascorbic acid degradation during thermal treatment by ohmic heating.

In this work, the influence of the electric field frequency and solids content on the degradation kinetics of ascorbic acid during ohmic heating of acerola pulp and acerola serum was investigated. The degradation percentage of ascorbic acid in the pulp after 120 min of heating varied between 12 and 17%. For the serum, the degradation percentage was in the range of 13 and 18%.

Degradation kinetics of anthocyanins in acerola pulp: comparison between ohmic and conventional heat treatment.

Degradation kinetics of monomeric anthocyanins in acerola pulp during thermal treatment by ohmic and conventional heating was evaluated at different temperatures (75-90°C). Anthocyanin degradation fitted a first-order reaction model and the rate constants ranged from 5.9 to 19.

Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch.

Native and hydrolyzed pinhão starches were used as coating materials for β-carotene microencapsulation by freeze-drying. The purpose of the present study was to evaluate the stability of β-carotene encapsulated under three different conditions: in the presence of ultraviolet light at 25±2 °C, in the dark at 25±2 °C and in the dark at 10.0±0.

Degradation kinetics of anthocyanin in blueberry juice during thermal treatment.

The kinetics of anthocyanin degradation in blueberry juice during thermal treatment at 40, 50, 60, 70, and 80 degrees C were investigated in the present study. Anthocyanin degradation was analyzed up to the level of 50% retention using a pH differential method. The degradation of anthocyanin at each temperature level followed a first-order kinetic model, and the values of half-life time (t(1/2)) at temperatures of 40, 50, 60, 70, and 80 degrees C were found to be 180.