Development of Bioactive Edible Film and Coating Obtained from sp. Extract Applied for Enhancing Shelf Life of Fresh Products.

The growing interest in environmentally friendly food packaging has led to the development of bio-edible alternatives. This study developed novel, edible, active films and coatings to enhance the shelf life of fresh products. Crude bioactive algal extract (CBAE) was obtained from the ethanol extraction of sp.

Innovative Use of sp. Biomass for the Sustainable Adsorption of Aflatoxin B and Ochratoxin A in Aqueous Solutions.

This research investigates the efficacy of sp. biomass as an effective adsorbent for the removal of AFB and OTA from aqueous solutions. Several factors, including contact time, adsorbent dosage, pH level, and initial mycotoxin concentration, were analyzed to evaluate their impact on adsorption efficacy.

Development of Anthocyanin-Rich Gel Beads from Colored Rice for Encapsulation and In Vitro Gastrointestinal Digestion.

Colored rice anthocyanins are water-soluble natural pigments that can be used as an active ingredient in healthy food and pharmaceutical products. However, anthocyanin utilization is limited because of its instability. This work produced anthocyanin-rich gel beads from colored rice using a modified ionotropic gelation technique for encapsulation, and their efficacy was studied in vitro in the gastrointestinal tract.

Predicting antioxidant activity of wood vinegar using color and spectrophotometric parameters.

Wood vinegar can be produced from many types of raw materials using different pyrolysis methods resulting in potentially different antioxidant activity. Therefore, this study developed a rapid method to predict the antioxidant activity of wood vinegar based on color using the CIELAB system and spectrophotometric parameters. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) exhibited significant correlations with the L* and b* values of the color parameters and the UV absorbance polyphenol index (I280), European Brewing Convention (EBC) and Institute of Brewing (IOB) color units, color intensity and Linner Hue index of the spectrophotometric parameters.