Enhancing the stability and functionality of phycobiliproteins as natural food colourants through microparticle formulation.

The food industry is increasingly turning to microalgae pigments as natural functional colourants to replace potentially harmful synthetic dyes. Among those, phycobiliproteins offer deep and vibrant colours with bioactivities, showing to be a promising alternative. However, incorporating them into a food matrix can be challenging due to their inherent instability, low bioavailability, and off-flavours.

Effect of conventional and novel techniques on extraction yield, chemical characterisation and biological activities of proteins from bitter gourd (Momordica charantia).

The study investigates the effect of conventional and novel extraction techniques on the protein extraction yield from bitter gourd seeds (Momordica charantia). Ultrasound assisted-extraction (UAE) treatment for 30 min at 4 °C using a 20 kHz ultrasound probe resulted in the highest extraction yield of crude proteins. After purification, 9.

Edible alginate-based films with anti-SARS-CoV-2 activity.

The viability of SARS-CoV-2 on food surfaces and its propagation through the food chain has been discussed by several stakeholders, as it may represent a serious public health problem, bringing new challenges to the food system. This work shows for the first time that edible films can be used against SARS-CoV-2. Sodium alginate-based films containing gallic acid, geraniol, and green tea extract were evaluated in terms of their antiviral activity against SARS-CoV-2.

Paving the way forward: bacteriophages in a One Health approach.

is one of the most notorious pathogens for its ability to adapt, colonize, and proliferate in different habitats through a multitude of acquired virulence factors. Its presence affects the food-processing industry and causes food poisoning, being also a major economic burden for the food, agriculture, and health sectors. Bacteriophages are emerging as an appealing strategy to mitigate bacterial pathogens, including specific pathovars, without exerting a deleterious effect on humans and animals.

Reactivity of a Recombinant Esterase from HB27 in Aqueous and Organic Media.

The thermoalkalophilic membrane-associated esterase E34Tt from HB27 was cloned and expressed in (KLEST-3S esterase). The recombinant enzyme was tested as a biocatalyst in aqueous and organic media. It displayed a high thermal stability and was active in the presence of 10% (/) organic solvents and 1% (/) detergents.

Methodologies to Assess the Biodegradability of Bio-Based Polymers-Current Knowledge and Existing Gaps.

Our society lives in a time of transition where traditional petroleum-based polymers/plastics are being replaced by more sustainable alternative materials. To consider these bioproducts as more viable options than the actual ones, it is demanded to ensure that they are fully biodegradable or compostable and that there is no release of hazardous compounds to the environment with their degradation. It is then essential to adapt the legislation to support novel specific guidelines to test the biodegradability of each biopolymer in varied environments, and consequently, establish consistent data to design a coherent labeling system.

Faster monitoring of the invasive alien species (IAS) Dreissena polymorpha in river basins through isothermal amplification.

Zebra mussel (Dreissena polymorpha) is considered as one of the 100 most harmful IAS in the world. Traditional detection methods have limitations, and PCR based environmental DNA detection has provided interesting results for early warning. However, in the last years, the development of isothermal amplification methods has received increasing attention.

Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus.

Bovine whey protein was hydrolysed using cardosins A and B purified from dried flowers of Cynara cardunculus by combining diafiltration, anion-exchange chromatography and ultrafiltration. The proteolysis experiments were performed using different whey protein concentrations and enzyme/substrate (E/S) ratios. Complete hydrolysis of the main whey proteins, β-Lactoglobulin (β-Lg) and α-lactalbumin (α-La), was achieved after 4 h, at E/S ratios of 1/150 U/mg, regardless the initial protein concentration.

Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications.

Microalgae are microorganisms with a singular biochemical composition, including several biologically active compounds with proven pharmacological activities, such as anticancer, antioxidant and anti-inflammatory activities, among others. These properties make microalgae an interesting natural resource to be used as a functional ingredient, as well as in the prevention and treatment of diseases, or cosmetic formulations. Nevertheless, natural bioactives often possess inherent chemical instability and/or poor solubility, which are usually associated with low bioavailability.

Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability.

In this work rhamnolipids were evaluated as surfactants for the production of nanostructured lipid carriers (NLCs). NLCs were produced by melt-emulsification using ultra-homogenisation followed by ultrasonication and different ratios of medium-chain-triglycerides and glycerol monostearate (lipid phase) were tested. NLCs presented sizes and polydispersity index values ranged between 97 and 120 nm and 0.

Comparative study of multiplex real-time recombinase polymerase amplification and ISO 11290-1 methods for the detection of Listeria monocytogenes in dairy products.

Dairy products have been implicated in foodborne infections caused by different bacterial pathogens. Among them, Listeria monocytogenes is of particular concern due to its ubiquity, resistance to sanitation processes and high mortality rates resulting from infection. These issues make the development of novel methods for the rapid detection of this bacterium of high interest.

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods.

Understanding consumers' food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception.

Recent advances and challenges on applications of nanotechnology in food packaging. A literature review.

Nanotechnology applied to food and beverage packaging has created enormous interest in recent years, but in the same time there are many controversial issues surrounding nanotechnology and food. The benefits of engineered nanoparticles (ENPs) in food-contact applications are accompanied by safety concerns due to gaps in understanding of their possible toxicology. In case of incorporation in food contact polymers, the first step to consumer exposure is the transfer of ENPs from the polymer to the food.

One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes.

A one-step anion-exchange chromatography method (NaCl gradient elution on a DEAE Sepharose™ Fast Flow gel column) was developed to purify α-lactalbumin (α-LA) from whey protein isolate. α-LA nearly 100% pure (based on the total protein content) was obtained with a yield of about 39%. Besides pure α-LA, which was the main objective of this work, highly pure β-lactoglobulin was also obtained with a yield of about 59%.

Comparison of soybean hull pre-treatments to obtain cellulose and chemical derivatives: Physical chemistry characterization.

The cellulose from soybean hull, a waste without value from the argentine agriculture, was successfully obtained by using two different treatments: the traditional alkaline-bleaching pathway and from a simple pre-alkaline treatment at low temperatures. The comparison of both methods yielded similar results regarding its ability to open the lignin cellulosic structure of the hull and the total elimination of the lignin content. Fourier Transform Infrared spectroscopy (FT-IR), Thermogravimetric analysis (TGA), Scanning electron microscopy (SEM), C nuclear magnetic resonance (C-RMN) and Raman spectroscopy were used to characterize the structures and the properties of cellulose.

Highly sensitive detection of gluten-containing cereals in food samples by real-time Loop-mediated isothermal AMPlification (qLAMP) and real-time polymerase chain reaction (qPCR).

The treatment of gluten-related disorders is based on a lifelong, and strict, gluten-free diet. Thus, reliable and sensitive methods are required to detect the presence of gluten contamination. Traditional techniques rely on the detection of these proteins based on specific antibodies, but recent approaches go for an indirect route detecting the DNA that indicates the presence of cereals with gluten content.

Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates.

A β-Lactoglobulin fraction (r-βLg) was isolated from whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the hydrolysis process on the r-βLg structure and the rheological properties of heat-induced gels obtained thereafter were studied at different pH values. Differences were observed between r-βLg and commercial β-Lg used as control.

Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey.

A β-Lactoglobulin fraction (r-βLg) was isolated from milk whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the technological process on the r-βLg structure and how in turn this determined its heat-induced gelation was investigated. Results were analysed taking pure β-Lg (p-βLg) as control sample.

Temperature- and pH-sensitive nanohydrogels of poly(N-Isopropylacrylamide) for food packaging applications: modelling the swelling-collapse behaviour.

Temperature-sensitive poly(N-isopropylacrylamide) (PNIPA) nanohydrogels were synthesized by nanoemulsion polymerization in water-in-oil systems. Several cross-linking degrees and the incorporation of acrylic acid as comonomer at different concentrations were tested to produce nanohydrogels with a wide range of properties. The physicochemical properties of PNIPA nanohydrogels, and their relationship with the swelling-collapse behaviour, were studied to evaluate the suitability of PNIPA nanoparticles as smart delivery systems (for active packaging).

Optimization of antimicrobial combined effect of organic acids and temperature on foodborne Salmonella and Escherichia coli in cattle feed by response surface methodology.

Despite the importance of feedstuffs and feed ingredients in the food chain, few studies have analyzed the effectiveness of usual methods for the microbial decontamination of feeds. This work aimed to study the combined effect of temperature and organic acids (formic or lactic) on the inactivation of 10 isolates of Salmonella enterica and Escherichia coli obtained from vegetable feed ingredients, including cereals and other processed materials, in cattle feed. A central composite design was used with acid concentrations ranging from 0 to 0.

Effects of spill-treating agents on growth kinetics of marine microalgae.

The effects of four spill-treating agents (STAs) (CytoSol, Finasol(®) OSR 51, Agma OSD 569 and OD4000) on the growth kinetics of three marine microalgae (Isochrysis galbana, Chaetoceros gracilis, Phaeodactylum tricornutum) were studied. Chlorophyll a concentration and optical density at 700 nm were assessed to describe the logistic growth of algae in batch cultures. The optical density data were initially analyzed as described for standard algal growth inhibition tests and subsequently modelled by a bivariate model, as a function of time and dose, to assess the toxic effects on growth parameters.

Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans.

Fermentation by using Aspergillus oryzae has been reported to increase antioxidant activity of soybeans significantly. The effectiveness of the extract from fermented soybeans was studied in 3 model foods with different complexities, i.e.