Nanoferulic: From a by-product of the beer industry toward the regeneration of the skin.

Background: Brewers' spent grain (BSG) is one of the most abundant by-products of the beer industry and causes serious environmental problems. Ferulic acid (FA) is an antioxidant with potential cosmeceutical applications. FA was extracted from BSG, developing a method of high extraction performance in order to be encapsulated in ultradeformable liposomes (Nanoferulic, NF).

In-vitro development of vitrified-warmed bovine oocytes after activation may be predicted based on mathematical modelling of cooling and warming rates during vitrification, storage and sample removal.

Heat transfer during cooling and warming is difficult to measure in cryo-devices; mathematical modelling is an alternative method that can describe these processes. In this study, we tested the validity of one such model by assessing in-vitro development of vitrified and warmed bovine oocytes after parthenogenetic activation and culture. The viability of oocytes vitrified in four different cryo-devices was assessed.

Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.

Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the heat-labile and heat-resistant POD and LOX isoenzymes were determined at different temperatures (75, 80, and 90 °C) and the corresponding activation energies were estimated using nonlinear regressions. In the case of Brussels sprouts, the activation energies for the resistant and labile fractions were 56.