Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control.

A variety of methods for producing cassava flour exist, resulting in very heterogeneous products that exhibit various colours, textures, granulometries, and flavours. To improve its attractiveness to consumers, some producers dye cassava flour with turmeric or tartrazine; however, this practice is illegal in Brazil. In this study, cassava flour samples were collected and evaluated for possible adulteration by the addition of dyes.

Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticles.

The use of poly-β-hydroxybutyrate (PHB) is an alternative polymer that can be considered environment friendly and renewable to prepare nanoparticles of carotenoids. This study aimed to develop and characterize aqueous dispersion nanoparticles and lyophilized nanoparticles of carotenoid extract obtained from Spirulina sp. LEB 18 by nanoprecipitation, using poly lactic acid (PLA)/poly lactic-co-glycolic acid (PLGA) (75:25 w/w) or PHB as encapsulants.

Innovative functional nanodispersion: Combination of carotenoid from Spirulina and yellow passion fruit albedo.

The nanoencapsulation of carotenoids is presented as a positive alternative to broaden the application of these pigments in the food industry. In this study, we investigated the use of yellow passion fruit albedo flour as an encapsulating material for the production of nanodispersions of carotenoid extract obtained from Spirulina sp. LEB 18.