Fast production of highly sensitive nanotextured nonwovens for detection of volatile amines, bacterial growth, and pH monitoring: New tools for real-time food quality monitoring.

An efficient manufacturing of colorimetric nonwoven indicators represents a promising alternative to enable applications of such materials in food quality monitoring. The objective of this study is to use the solution blow spinning technique (SBS) to rapidly produce colorimetric nonwoven indicators based on polycaprolactone, incorporating natural or synthetic pH indicators to detect volatile amines, bacterial growth and monitor pH. Produced via the SBS method, these indicators were characterized aiming their physical, mechanical, thermal, and spectroscopic properties, evaluating their efficacy in detecting amines, monitoring bacterial growth, and pH, as well as assessing color stability during storage.

Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions.

Essential oils (EOs) have antimicrobial properties, but their low solubility in water and strong flavor pose challenges for direct incorporation into food, as they can negatively impact organoleptic properties. To overcome these issues, strategies such as oil-in-water (O/W) nanoemulsions have been developed to improve EO dispersion and protection while enhancing antimicrobial efficacy. The objective of this study was to create sodium alginate-pink pepper essential oil (PPEO) nanoemulsions using microfluidization.

Physical and biological properties of alginate-based cinnamon essential oil nanoemulsions: Study of two different production strategies.

Nanoemulsions are a promising alternative for essential oil incorporation into active coatings. The influence of the preparation steps order on nanoemulsions' physical properties is still little explored. This study aimed to analyze the effect of the sequence of preparation steps and of the oil and polymer concentration on the stability, physical properties, and antifungal activity of alginate-based cinnamon essential oil nanoemulsions.

Fast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring: Potential of polycaprolactone and agri-food residue-derived anthocyanins.

The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality.

Chitosan-based nanocomposite films with carnauba wax, rosin resin, and zinc oxide nanoparticles.

This work aimed to develop edible emulsion-based barriers in the form of chitosan composite films, with a focus on assessing the impacts of carnauba wax, rosin resin, and zinc oxide nanoparticles on their properties. Six films were produced by casting using chitosan as polymer base and glycerol as plasticizer. Acetic acid and polysorbate 80 were also used to facilitate the dissolution and mixing of the components.

Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production.

Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation.

Microencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate.

Encapsulation techniques are generally used to preserve the volatile compounds of essential oils. This study aimed to evaluate the influence of process variables on the microencapsulation of marjoram essential oil (MEO) (Origanum majorana L.) by ionic gelation.

Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation?

Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus and affects tropical fruits, resulting in lesions that impair their appearance and consumption.

Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage.

A lycopene-rich watermelon (Citrullus lanatus) concentrate was incorporated into snack cracker, fusilli pasta, and extruded snacks for coloring purposes. Changes in the L* and a* color coordinates and in the lycopene content were evaluated before and after thermal processes and monitored through 90 days of storage at ambient temperature. The products with the maximum lycopene degradation during processing were snack cracker and extruded snack (between 30 and 45%) whereas no degradation was observed in the fusilli pasta, except during cooking into boiling water (reduction up to 41%).

Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment.

Meat is considered a highly perishable food, and the interest in developing tools to monitor meat quality products has increased these years. A novel gelatin-ZnO-anthocyanin ternary nanocomposite film is proposed as a sensitive layer to meat quality monitoring in the present work. The incorporation of anthocyanin (ATH) on gelatin-ZnO (G-ZnO) film induced a sensitivity improvement of films towards ammonia vapor according to impedance measurements.

Polymeric nanoparticles as oral delivery systems for a grape pomace extract towards the improvement of biological activities.

Grape pomace (GP) is a major by-product from the wine industry, known for its bioactive compounds and their impact upon gastrointestinal (GI) health. However, bioaccessibility is often poor due to their degradation during digestion. This work aimed to encapsulate bioactive GP extract (GPE) into chitosan (CS) and alginate (Alg) nanoparticles (NPs) to mitigate degradation in the GI tract.

Advantages of microfiltration processing of goat whey orange juice beverage.

The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min).

Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds.

A cocktail of biomass hydrolytic enzymes was produced by solid-state fermentation (SSF) by the mutant strain Aspergillus niger 3T5B8, using as substrate a mixture of grape pomace and wheat bran, and compared to the production when wheat bran was used as the sole substrate. The two enzymatic cocktails were subsequently used for the extraction of bioactive compounds from grape pomace and the relationship between the activities of the cocktail and the release of phenolic compounds was evaluated. Although the wheat bran SSF process was more effective for enzyme production, the enzymatic cocktail produced by the grape pomace - wheat bran mixture was more effective for the extraction of compounds with higher proanthocyanidins content and higher antioxidant potential (p < 0.

Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract.

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including gastrointestinal health. The objective of this work was to evaluate the chemical composition and biological activities of an enzymatic GP extract, as well as to investigate how gastrointestinal digestion (GID) modulates these properties. GP extract was previously produced using an enzymatic cocktail with xylanase activity and was then exposed to simulated conditions of GID, characterized for its chemical composition, and screened for antimicrobial, prebiotic, and antioxidant activities.

Influence of processing conditions on bioactive compound extraction from L. var. Alicante Bouschet grape skin.

The aim of this study was to evaluate the effects of process conditions on the solid-liquid extraction of bioactive compounds from the Alicante Bouschet grape skin from the semi-arid region of Brazil. The influence of temperature (23-57 °C), ethanol concentration (16-84%) and citric acid concentration (0-4%) on the total phenolic content, monomeric anthocyanin content and on the antioxidant capacity of the extracts measured by oxygen radical absorbance capacity and cation radical scavenging activity (ABTS) methods was investigated. Ethanol concentration and temperature had a significant influence on total phenolic compounds extraction and antioxidant capacity while monomeric anthocyanins extraction was only affected by ethanol concentration.

Grape seed pomace as a valuable source of antioxidant fibers.

Background: Grape seed pomace is a valuable by-product from winery/oil extraction industries and a potential source of bioactive compounds. Hot water extraction is the most widely used technology for polysaccharide recovery from plant and seed sources. To obtain an antioxidant fiber-rich extract (AFE) from defatted grape seed pomace, seed:water ratio (1:10-1:20) and extraction temperature (70-90 °C) effects on extraction yield, total sugars, total phenolic compounds and condensed tannins were investigated.

Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products.

Background: The aim of this work was to determine the most favorable conditions for the production of xylooligosaccharides (XOS) from Brazilian Syrah grape pomace. Chemical processes were performed using a rotatable central composite design where the concentration of sulfuric acid or sodium hydroxide and the grape pomace flour/solvent mass ratio were the dependent variables. Enzymatic production was also evaluated using xylanase produced by Aspergillus niger 3T5B8 and Viscozyme enzymatic commercial cocktail.

Cellulose nanocrystals from grape pomace: Production, properties and cytotoxicity assessment.

Cellulose nanocrystals (CNCs) were obtained from grape pomace through chemical and physical pretreatments. Bleached cellulose pulp was subjected to acid hydrolysis (AH) for 30 or 60 min and an ultrasound treatment to obtain CNCs (AH and AH). Compositional analyses of untreated (UGP) and pretreated (PGP) grape pomace showed the effectiveness of pretreatment in removing non-cellulosic components, recovering 80.

Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction.

This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp. A preliminary study using different solvents (methanol, ethanol and water) indicated ethanol in aqueous solution as the best solvent for antioxidants recovery. Then, a Box-Behnken design was applied considering as independent variables the solvent composition (30-70% ethanol in water), temperature (30-70 °C) and time (30-60 min), in order to evaluate the effects of these factors on antioxidant activity in juçara extract.

Towards integral utilization of grape pomace from winemaking process: A review.

Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process.

Grape by-product extracts against microbial proliferation and lipid oxidation: a review.

The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation.

Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater.

The objective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp cooking, by coupling ultrafiltration and enzymatic hydrolysis processes. Initially, the effluent was concentrated by ultrafiltration, reaching a protein concentration factor of 3.2.