Solid dispersions as effective curcumin vehicles to obtain k-carrageenan functional films for olive oil preservation.

Synthetic packaging materials offer cost efficiency and performance but pose environmental risks. This study explores sustainable alternatives by developing k-carrageenan (KC) films functionalized with curcumin, using solid dispersions (SDs) to improve curcumin's compatibility, addressing the challenge of incorporating hydrophobic functionalities into hydrophilic film matrices. Films with varying curcumin content (1-20 wt%; KC1-KC20) were compared to a base film without curcumin (KC0) regarding water solubility, vapor permeability, water contact angle, and tensile properties.

Long-chain fatty acids as sole carbon source in polyhydroxyalkanoates production by Cupriavidus necator H16.

Polyhydroxyalkanoates (PHA) are promising eco-friendly alternatives to petrochemical plastics. This study investigated the impact of the main fatty acids present in waste and fresh oils -palmitic, stearic, oleic, and linoleic acid-on PHA production using Cupriavidus necator H16, focusing on production yield, polymer composition, thermal properties, and microbial viability. Experiments were conducted with low (5 g/L) and high (15 g/L) carbon content for 168 h.

Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate.

The complexity of the chocolate matrix leads to it having characteristic rheological properties that may pose difficulties for its industrial manufacture. Many factors influence the flow behaviour of chocolates, such as raw materials, the amount of fat, the moisture content, particle-size distribution, the concentration of emulsifiers, or manufacturing conditions, among others. This study focusses on the rheological properties of an industrially manufactured chocolate with a 48% cocoa content, and the effect caused by the addition of two emulsifiers (soya lecithin and polyglycerol polyricinoleate (PGPR)) on the rheological properties.

Esterification of dextran by octenyl succinic anhydride (OSA): Physicochemical characterization and functional properties assessment.

The chemical modification of biopolymers to enhance their functional properties in the food, cosmetic, and pharmaceutical industries is an area of particular interest today. In this study, different molecular weight dextrans were chemically modified for the first time with octenyl succinic anhydride (OSA). This reaction involves an esterification process wherein the hydroxy groups of dextran are partially substituted by a carbonaceous chain, imparting hydrophobic properties to dextran molecules and, consequently, an amphiphilic nature.

Antioxidant Activity of Egg Yolk Protein Hydrolysates Obtained by Enzymatic and Sub-Critical Water Hydrolysis.

Obtaining peptides with antioxidant properties by enzymatic hydrolysis has been widely described; however, the use of non-enzymatic methods to obtain peptides with antioxidant capacities has been poorly investigated. In this study, non-soluble proteins obtained from delipidated egg yolk granules were hydrolyzed with trypsin, and with a non-enzymatic method using sub-critical water hydrolysis under a non-oxidizing (nitrogen) and oxidizing (oxygen) atmosphere. The effect of the sub-critical water hydrolysis on the amino acids' composition of the hydrolysates was assessed.

Kinetic-conceptual model of the hydrolysis of bovine plasma proteins - ALCALASE® 2.9L: The role of inhibition by product.

In the present work, the inhibitory effect of the peptide fractions, obtained through enzymatic hydrolysis of bovine plasma was evaluated, on the enzyme used in the reaction (Alcalase 2.4 L). In this sense, Ultra-filtered peptide fractions of different molecular sizes (A: Fraction>10; B: Fraction 10-3 kDa; and C: Fraction <3 kDa), were used to verify the impact on the total hydrolysis rate.

Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films.

Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated.

Impact of adding prebiotics and probiotics on the characteristics of edible films and coatings- a review.

Nowadays, conventional packaging materials made using non-renewable sources are being replaced by more sustainable alternatives such as natural biopolymers (proteins, polysaccharides, and lipids). Within edible packaging, one can differentiate between edible films or coatings. This packaging can be additivated with bioactive compounds to develop functional food packaging, capable of improving the consumer's state of health.

Bio-production of lactic and lactobionic acids using whey from the production of cow's milk cheese in Benin.

Traditional cheese is the main milk derivative in Bénin. This traditional process is not efficient and generate a lot of whey which has no real use until now. It is just disposed without being environmentally treated.

Preparation of Edible Films with and Lactobionic Acid Produced by Sweet Whey Fermentation.

Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by LMG 2336 to produce a prebiotic compound (lactobionic acid, LBA). Endotoxins produced by these microorganisms were successfully removed using microfiltration techniques, allowing the fermented whey permeate to be used in the food industry.

Downstream Approach Routes for the Purification and Recovery of Lactobionic Acid.

The successful development of a lactobionic acid (LBA) bioconversion process on an industrial scale demands the selection of appropriate downstream methodological approaches to achieve product purification once the bioconversion of LBA is completed. These approaches depend on the nature of the substrate available for LBA production, and their necessary implementation could constitute a drawback when compared to the lesser effort required in downstream approaches in the production of LBA obtained by chemical synthesis from refined lactose. Thus, the aim of this research is to separate LBA from an acid whey substrate after bioconversion with .

The antimicrobial and bioactive properties of lactobionic acid.

Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two molecules (galactose and gluconic acid) linked by an ether-bond, showing many interesting and unusual properties due to its structure and composition, although it is traditionally known in the food industry for its chelating, moisturizing, gelling, and antioxidant properties.

Peptides recovery from egg yolk lipovitellins by ultrafiltration and their in silico bioactivity analysis.

The lipoproteins that remain after the extraction of phosvitin from the egg yolk granular fraction possess low industrial applicability. In this study, these lipoproteins were hydrolysed using trypsin, and the bioactivity of the resulting peptides was assessed by in silico analysis. In addition, in order to isolate the most valuable previously detected peptides, their transmission through a polyethersulfone (PES) membrane and a stabilised cellulose (SC) based membrane was also evaluated at several pHs.

Egg Yolk Oil as a Plasticizer for Polylactic Acid Films.

Polylactic acid (PLA) is known to be one of the most extensively used biodegradable thermoplastic polyesters, with the potential to replace conventional petroleum-based packaging materials; however, the low flexibility of films prepared using PLA has limited the applications of this biopolymer. In this study, in order to improve the mechanical properties of PLA films and to provide them with antioxidant properties, egg yolk oil was used as a biobased plasticizer. For this purpose, PLA films with increasing concentrations of egg yolk oil were prepared and the effects of this oil on the light transmission, transparency, colour, water vapour permeability, solubility, antioxidant activity and mechanical properties of the films were characterized.

Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material.

Proteins, such as those in blood from slaughterhouses, are a good option for developing edible films. However, films made exclusively from proteins have low strength and high water solubility, which makes them difficult to use in the food industry. The use of cellulosic material, such as nanofibrillated cellulose (NFC), can improve the properties of these films.

Enhanced Cu(II) adsorption using sodium trimetaphosphate-modified cellulose beads: equilibrium, kinetics, adsorption mechanisms, and reusability.

The current study is focused on the simple synthesis of two novel biosorbent beads: BASB/STMP and CNFB/STMP, derived respectively from bleached almond shell (BAS) and cellulose nanofiber from almond shell (CNF) by means of chemical crosslinking with sodium trimetaphosphate (STMP). These biosorbents were thoroughly characterized in terms of structure (FTIR), texture (N adsorption-desorption), thermal behavior (TGA/DTG), morphology (SEM), and surface properties (XPS). The adsorption kinetics of Cu(II) ions onto BASB/STMP and CNFB/STMP materials proved the chemisorption interaction between Cu(II) ions and the STMP functionalized beads.

Exploring encapsulation strategies as a protective mechanism to avoid amensalism in mixed populations of Pseudomonas taetrolens and Lactobacillus casei.

Pseudomonas taetrolens constitutes an efficient platform for the biosynthesis of lactobionic acid, a potentially prebiotic compound. Unfortunately, an amensalistic interaction has been demonstrated between P. taetrolens and probiotic lactic acid bacteria (LAB), characterized by the competitive exclusion of P.

Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review.

Microbial associations are frequent in traditional fermented foods and beverages, conferring upon them their characteristic organoleptic, physical and nutritional properties. Moreover, the search for novel products that satisfy the needs of consumers, especially foods with health-giving properties, means that new combinations of microorganisms are tested on a wide variety of substrates. In these microbial consortia, lactic acid bacteria (LAB) are frequently the major bacterial starters, usually combined with other species such as propionic and acetic acid bacteria and yeasts.

Synthesis and characterization of eco-friendly cellulose beads for copper (II) removal from aqueous solutions.

In this study, novel cellulose-bead-based biosorbents (CBBAS) were successfully synthesized from almond shell using a simple three-step process: (i) dissolution of bleached almond shell in ionic liquid (1-butyl-3-methylimidazolium chloride), (ii) coagulation of cellulose-ionic liquid solution in water and (iii) freeze-drying. Their morphological, structural and physicochemical properties were thoroughly characterized. These biomaterials exhibited a 3D-macroporous structure with interconnected pores, which provided a high number of adsorption sites.

Human plasma gels: Their preparation and rheological characterization for cell culture applications in tissue engineering.

Tissue engineering is one of the fields of clinical medicine that has forged ahead in recent years, especially because of its role as a potential alternative to organ transplantation. The main aim of this study has been the development of biocompatible materials to form extracellular matrix (ECM) structures in order to provide the necessary conditions for the settlement, proliferation and differentiation of dermal cells such as fibroblasts. To this end, human plasma gels were synthesized with the addition of increasing concentrations of transglutaminase (TGase), which catalyses the formation of covalent bonds between Lys and Glu residues.

Edible films from residual delipidated egg yolk proteins.

Commercial extraction with organic solvents of valuable lipids from egg yolk produces a highly denatured protein waste that should be valorized. In this work, the delipidated protein waste remaining after ethanol extraction was used to prepare edible films. This material was also treated with transglutaminase, obtaining films that have also been characterized.

The effect of ultrasound on the alkali extraction of proteins from eggshell membranes.

Background: Eggshell contains two layers formed by a dense network of fibrous proteins. These proteins are highly insoluble in a broad variety of solvents, but their composition makes them suitable for a broad range of applications. In this study, in order to extract and solubilise these proteins, the eggshell membranes were treated in an alkali solution.

Synbiotic Fermentation for the Co-Production of Lactic and Lactobionic Acids from Residual Dairy Whey.

Besides its properties as an antioxidant, stabilizer, or acidifier, lactobionic acid has emerged as a potential prebiotic compound, raising the possibility of being included together with the probiotic microorganism Lactobacillus casei in novel functional fermented foods with synbiotic characteristics. Their manufacturing strategy could benefit from the recently implemented microbial synthesis of lactobionic acid by the strong producer Pseudomonas taetrolens, employing residual dairy whey as raw material. The phenomenon of amensalism established between Pseudomonas and Lactobacillus makes simultaneous fermentation unfeasible.

Microbial amensalism in Lactobacillus casei and Pseudomonas taetrolens mixed culture.

Pseudomonas taetrolens has recently been revealed as an effective microbial producer of lactobionic acid from carbohydrates contained in dairy byproducts. In terms of food industrial applications, the implementation of lactobionic acid biosynthesis coupled with the classic bacterial production of lactic acid appears an important goal. This research paper studies the simultaneous fermentation of residual cheese whey by P.