Microencapsulation of roasted mate tea extractives with lasiodiplodan (a (1 → 6)-β-D-glucan) and maltodextrin as combined coating materials: A strategic tool to stabilize and protect the bioactive components.

Microencapsulation has emerged as a promising strategy to enhance the stability and protection of bioactive compounds. In this work, roasted mate tea was microencapsulated using 15 % maltodextrin and lasiodiplodan (0.5-1.

Biological and phytochemical potential of (Less.) DC leaf extract on swine clinical isolates.

Phytochemical studies have shown extracts obtained from the aerial parts of (Less.) DC has antioxidant and antimicrobial activities and the potential to treat some diseases. This study investigated the phenolic compounds, antioxidant and antimicrobial activity, and phytochemical potential of leaf extract obtained by decoction on ATCC standard bacterial strains and 23 swine clinical isolates.

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf.

The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using Orlean's method (traditional system) followed by enrichment with leaf extract of Red-Jambo, Syzygium malaccense. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegars with the added leaf extract.

Taro Mucilage: Extraction, Characterization, and Application in Cosmetic Formulations.

Taro mucilage, a hydrocolloid present in the rhizome of (L.) Schott, was extracted and characterized by infrared spectroscopy, X-ray diffraction, scanning electron microscopy, thermal analysis, and proximal composition. In addition, cosmetic formulations based on extracted mucilage were developed and studied.

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars.

Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products.

Valorization of apple pomace using bio-based technology for the production of xylitol and 2G ethanol.

Apple pomace was studied as a raw material for the production of xylitol and 2G ethanol, since this agroindustrial residue has a high concentration of carbohydrate macromolecules, but is still poorly studied for the production of fermentation bioproducts, such as polyols. The dry biomass was subjected to dilute-acid hydrolysis with HSO to obtain the hemicellulosic hydrolysate, which was concentrated, detoxified and fermented. The hydrolyzate after characterization was submitted to submerged fermentations, which were carried out in Erlenmeyer flasks using, separately, the yeasts Candida guilliermondii and Kluyveromyces marxianus.

Sulfonated (1→6)-β-d-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties.

Sulfonated derivatives of lasiodiplodan (LAS-S) with different degrees of substitution (1.61, 1.42, 1.

Factorial design application in photocatalytic wastewater degradation from TNT industry-red water.

In trinitrotoluene (TNT) purification process, realized in industries, there are two washes carried out at the end of the procedure. The first is performed with vaporized water, from which the first effluent, called yellow water, is originated. Then, a second wash is performed using sodium sulfite, generating the red water effluent.