Microencapsulation of Extracts: Bioactive Properties Preservation and Physical Characterization Analysis.

Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from leaves.

Ultrasound in the deproteinization process for chitin and chitosan production.

Recently, chitin and chitosan are widely investigated for food preservation and active packaging applications. Chemical, as well as biological methods, are usually adopted for the production of these biopolymers. In this study, modification to a chemical method of chitin synthesis from shrimp shells has been proposed through the application of high-frequency ultrasound.

Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple ( L.) and Agave Mezcalero ( H.) Bagasse.

Solid-state fermentation (SSF) is used in enzyme and antibiotic production, bioethanol and biodiesel as an alternative energy source, biosurfactants with environmental goals, and the production of organic acids and bioactive compounds. The present project determined the quantity of secondary metabolites and the antioxidant activity of the extracts obtained by the solid-state fermentation of apple and agave mezcalero bagasse over 28 days, inoculated with the strain. The extraction was carried out with three solvents: acetone and water (80:20 ), 100% methanol and 100% water.

Evaluation of process involved in the production of aromatic compounds in Gram-negative bacteria isolated from vanilla (Vanilla planifolia ex. Andrews) beans.

Aim: The present investigation was aimed at isolating and identifying bacterial strains from cured vanilla beans. Additionally, the study focused on evaluating bacterial processes pertaining to the aromatic compounds production (ACP).

Methods And Results: Three bacteria were isolated from Vanilla planifolia beans, previously subjected to the curing process.

Solid-State Treatment of Castor Cake Employing the Enzymatic Cocktail Produced from Pleurotus djamor Fungi.

In this work, the enzymatic cocktail produced by Pleurotus djamor fungi extracted at pH of 4.8 and 5.3 was employed for castor cake solid-state treatment.