Search Results (2,378)

Jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) peel is a native Brazilian fruit by-product recognized for its high anthocyanin (ANC) content and strong antioxidant potential, making it a valuable natural source for food applications. This study aimed to optimize the extraction and spray drying-based encapsulation of ANCs from the peels of Sabará jabuticaba. Extraction was performed using ethanol acidified with HCl (6 M) under varying conditions of pH (1.0–3.0), temperature (14–50 °C), and solvent volume (100–250 mL). The highest anthocyanin yield (328.13 mg/100 g dry basis) was achieved at pH 1.0, 50 °C, and 250 mL solvent volume. For encapsulation, gum arabic and maltodextrin were used as wall materials at different mass ratios (1:1, 1:2, 1:3, 1:4, 2:1, 3:1, and 4:1 w/w). The 1:2 ratio (gum arabic/maltodextrin) resulted in the highest retention of anthocyanins (315.37 mg/100 g dry basis), with encapsulation efficiency of approximately 96%, low water activity (0.27), and reduced moisture content (3.6%). These characteristics are essential for ensuring product stability during storage. The optimized anthocyanin-rich microparticles present promising potential for application as natural colorants and functional ingredients in food formulations or as antioxidant carriers in pharmaceutical products. Full article

The extract of powdered raspberry pomace was characterized in terms of its phenolic profile and antioxidant and antimicrobial activity. Kuromanin, chlorogenic acid, protocatechuic acid, and pelargonidin-3-O-glucoside were found to be the major phenolic compounds, while the antioxidant activity of the extract correlated positively with the total phenolic content (TPC), which was 472.9 ± 0.1 mg GAE/g dw. The extract also showed good antimicrobial activity against Gram-positive foodborne bacteria. More importantly, in vitro bioaccessibility of phenols from the raspberry pomace extract was 5-fold higher when the extract was incorporated into meringue cookies. Although the concentrations of anthocyanins, flavonoids, and tannins decreased after the oral, gastric, and intestinal phases of digestion, the TPC slightly increased as the compounds were released from the food matrix. The content of available phenolics was 4-fold lower in the case of a commercial raspberry colorant, demonstrating that the waste from raspberry pomace could serve as a valuable health-promoting ingredient for functional food formulations. Full article

Aronia juice is well-known for its high nutritional and biological value, due to its polyphenol content, which has a powerful antioxidant effect. However, the high polyphenol content of aronia juice is associated with an astringent flavor, which diminishes consumer acceptance. To improve the flavor of aronia juice, β-cyclodextrin (0–2% w/v) or gelatin (0–0.4 mg/L) were added before pasteurization. The juice samples were first examined organoleptically, and monitored for total phenolic compounds, antioxidant capacity, total flavonoids, total monomeric anthocyanins, polymeric color, pH, total soluble solids, and color. The organoleptic test demonstrated that both β-cyclodextrin and gelatin juice aroma reduced astringency and increased sweetness, whereas β-cyclodextrin also reduced juice aroma. β-cyclodextrin significantly increased polymeric color and total soluble solids (p < 0.05), whereas antioxidant activity, total flavonoids, and monomeric anthocyanins remained unchanged compared to the unpasteurized control. In contrast, the addition of gelatin dramatically reduced total phenolic compounds, antioxidant capacity, and total flavonoids, while enhancing polymeric color and maintaining monomeric anthocyanins with minor decreases relative to pre-pasteurization levels (p < 0.05). A consumer study was conducted with control juice and juices with 2% w/v β-cyclodextrin or 0.4 mg/L gelatin added. The results confirmed the change in flavor profile by masking or removing astringency and astringent aftertaste, as well as increasing sweetness, which significantly improved overall acceptability (p < 0.05). Full article

This study evaluated the effects of different storage conditions, varying in light exposure, relative humidity (RH), and packaging materials, on the physicochemical stability of Lobosphaera sp. biomass, the retention of bioactive compounds, and the bioactivity of its extracts. Under light and 75% RH, the biomass absorbed moisture over time, reaching 0.779 ± 0.003 g/g dry weight (DW) after three months. This was accompanied by a decline in luminosity, chroma, and hue values. In contrast, samples stored under other conditions showed minimal changes, indicating that high humidity, combined with light exposure, compromises biomass stability. Packaging in metalized polyethylene terephthalate (PETmet/PE) effectively preserved the water content, color, and carotenoid levels during a two-month storage period. Bioactive compounds extracted via hydroethanolic ultrasound-assisted extraction yielded 15.48 ± 1.35% DW. Total phenolic content (TPC) of the extracts declined over time in both PETmet/PE and low-density polyethylene (LDPE) packaging, though the decrease was less pronounced in PETmet/PE. Antioxidant activity, assessed via the ABTS assay, remained stable, regardless of storage duration or packaging. Antimicrobial activity of the extract decreased over time but remained more effective against Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes), with PETmet/PE packaging better preserving antimicrobial efficacy than LDPE. These findings underscore the importance of optimized storage conditions and packaging for maintaining the quality and bioactivity of Lobosphaera sp. biomass and its extracts. Full article

In response to the growing demand for clean-label preservatives, this study investigates the potential of Laetiporus sulphureus, an edible polypore mushroom, as a multifunctional additive in cooked sausages. The ethanolic extract of L. sulphureus (LsEtOH) was evaluated for its chemical composition, antioxidant capacity, and antimicrobial activity. Leucine (12.4 ± 0.31 mg/g d.w.) and linoleic acid (68.6%) were identified as the dominant essential amino acid and fatty acid. LsEtOH exhibited strong antioxidant activity, with IC₅₀ values of 215 ± 0.05 µg/mL (DPPH•), 182 ± 0.40 µg/mL (NO•), and 11.4 ± 0.01 µg/mL (OH•), and showed a selective inhibition of Gram-positive bacteria, particularly Staphylococcus aureus (MIC/MBC: 0.31/0.62 mg/mL). In cooked sausages treated with 0.05 mg/kg of LsEtOH, lipid peroxidation was reduced (TBARS: 0.26 mg MDA/kg compared to 0.36 mg MDA/kg in the control), microbial growth was suppressed (33.3 ± 15.2 CFU/g in the treated sample compared to 43.3 ± 5.7 CFU/g in the control group), and color and pH were stabilized over 30 days. A sensory evaluation revealed minor flavor deviations due to the extract’s inherent aroma. Encapsulation and consumer education are recommended to enhance acceptance. This is the first study to demonstrate the efficacy of L. sulphureus extract as a natural preservative in a meat matrix, supporting its application as a clean-label additive for shelf life and safety improvement. Full article

The cosmetic industry is growing at an impressive rate worldwide. In the cosmetic field, natural-origin ingredients represent the new frontier in this industry. Among the main components of cosmetics, lipids, emulsifiers, rheological modifiers, preservatives, colorants, and antioxidants can be found. These compounds form emulsions, which are among the main cosmetic formulations. An important aspect in this regard is the evaluation of emulsions’ stability over time and emulsions’ production methodology. In this paper, a comparison is made between two emulsion production technologies, the Standard and the “One-Pot” methods, through the characterization of the raw material ABWAX^® Revomul, a multifunctional wax for cosmetic use which consists of a low-melting structuring wax of vegetal origin (Rhus wax) and a natural emulsifier (Polyglyceril-3 Stearate). First, we evaluated the affinity between the wax raw materials and emollients of different chemical nature; then, we analyzed the impact of the production method on the emulsions to identify similarities and differences. ABWAX^® Revomul demonstrated a high level of effectiveness in regard to stabilizing water-in-oil emulsions. This study suggests that from an industrial point of view, the application of the two procedures allows products with different characteristics to be obtained, consequently allowing a specific method to be chosen to obtain the desired product. Full article

Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, Lacticaseibacillus casei, L. helveticus, and L. plantarum, were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with L. plantarum and L. helveticus and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 μmol trolox/g and DPPH at 92.7 μmol trolox/g, respectively; p < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties. Full article

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

This study investigates Bimi^® (Brassica oleracea Italica × Alboglabra), a hybrid between kailan and conventional broccoli, to evaluate its compositional, functional, and sensory properties in relation to industrial sous-vide processing and refrigerated storage. Proximate composition, amino acid and fatty acid profiles, and mineral content were determined in raw samples. Color, chlorophyll content, total polyphenols, and antioxidant capacity (FRAP, ABTS, DPPH) were analyzed before and after sous-vide treatment and following 60 days of storage. Microbiological and physicochemical stability was monitored over 90 days under standard (4 °C) and mildly abusive (6–10 °C) storage conditions. Sensory profiling of Bimi^® and conventional broccoli was performed on sous-vide samples. The results showed an increase in total polyphenols and antioxidant activity after processing, while chlorophylls decreased. Microbiological safety was maintained under all conditions, with stable water activity and only moderate acidification. Bimi^® provided a valuable source of protein (4.32 g/100 g FW, 8.63% RDA), appreciable amounts of dietary fiber (2.96 g/100 g FW, 11.85% RDA), and essential minerals such as potassium (15.59% RDA), phosphorus (14.05% RDA), and calcium (8.09% RDA). Sensory evaluation revealed a milder flavor profile than that of conventional broccoli, accompanied by an asparagus-like aroma. These findings support the suitability of Bimi^® for industrial sous-vide processing and its potential as a nutritious convenience food. Full article

This study aimed to investigate the efficacy of a composite coating composed of 150 mg/L ε-Poly-L-lysine (ε-PL) and 5 g/L chitosan (CTS) in extending the shelf life and maintaining the postharvest quality of fresh Tremella fuciformis. Freshly harvested T. fuciformis were treated by surface spraying, with distilled water serving as the control. The effects of the coating on storage quality, physicochemical properties, reactive oxygen species (ROS) metabolism, and membrane lipid metabolism were evaluated during storage at (25 ± 1) °C. The results showed that the ε-PL/CTS composite coating significantly retarded quality deterioration, as evidenced by reduced weight loss, maintained whiteness and color, and higher retention of soluble sugars, soluble solids, and soluble proteins. The coating also effectively limited water migration and loss. Mechanistically, the coated T. fuciformis exhibited enhanced antioxidant capacity, characterized by increased superoxide anion (O₂⁻) resistance capacity, higher activities of antioxidant enzymes (SOD, CAT, APX), and elevated levels of non-enzymatic antioxidants (AsA, GSH). This led to a significant reduction in malondialdehyde (MDA) accumulation, alongside improved DPPH radical scavenging activity and reducing power. Furthermore, the ε-PL/CTS coating preserved cell membrane integrity by inhibiting the activities of lipid-degrading enzymes (lipase, LOX, PLD), maintaining higher levels of key phospholipids (phosphatidylinositol and phosphatidylcholine), delaying phosphatidic acid accumulation, and consequently reducing cell membrane permeability. In conclusion, the ε-PL/CTS composite coating effectively extends the shelf life and maintains the quality of postharvest T. fuciformis by modulating ROS metabolism and preserving membrane lipid homeostasis. This study provides a theoretical basis and a practical approach for the quality control of fresh T. fuciformis. Full article

To study the effect of cold plasma (CP) on the refrigerator shelf life of coconut water, microorganism growth and diversity and physicochemical properties were investigated. Results indicated that CP treatment did not cause significant color changes in coconut water, with turbidity remaining lower than the control even after 6 days of storage. Enzymatic activity analysis revealed reduced polyphenol oxidase (PPO) and peroxidase (POD) levels in treated samples. Specifically, the 12 s CP treatment resulted in the lowest antioxidant capacity values: 15.77 Fe²⁺/g for ferric reducing antioxidant power (FRAP), 37.15% for DPPH radical scavenging, and 39.51% for ABTS⁺ radical scavenging. Microbial enumeration showed that extended CP treatment effectively inhibited the growth of total viable counts, psychrophilic bacteria, lactic acid bacteria, and yeast. High-throughput sequencing identified Leuconostoc, Carnobacterium, and Lactobacillus as the dominant bacterial genera. During storage, Carnobacterium was the primary genus in the early stage, while Leuconostoc emerged as the dominant genus by the end of the storage period. In summary, CP as an effective non-thermal technology was able to maintain quality and antioxidant capacity, inhibit microbial growth, and delay the spoilage in coconut water to help extend the refrigerated shelf life of the product. Full article

Foliar fertilization is an effective practice that improves both the yield and quality of maize, a crop with high and specific micronutrient demands. This study hypothesized that foliar application of Fe, Cu, Mn, Mo, Zn and B would improve grain size and quality in GS210 maize compared to the control. The single-factor field experiment was conducted in 2023–2024 on Haplic Cambisol (Eutric) soil, under a variety of meteorological conditions. The application of Zn and B fertilizers significantly increased the soil plant analysis development (SPAD) index. Yield components (number of grains per ear, thousand-grain weight) and grain yield increased significantly following Zn foliar application compared to the control. Zn application increased grain yield by 0.59 t ha⁻¹ and 0.49 t ha⁻¹ in 2023 and 2024, respectively. Smaller but beneficial effects were observed with Cu and B applications. In contrast, the effects of fertilization with other micronutrients (Fe, Mn, Mo) were less pronounced than anticipated. Biochemical analyses revealed that foliar fertilization with Fe, Cu and Mo increased total phenolic content and antioxidant capacity, while Fe and Mo enhanced carotenoid accumulation, and Cu and B significantly influenced grain color parameters. The study highlights the potential of foliar fertilization to improve maize performance and grain quality, despite possible antagonisms between micronutrients. Full article

UV-C irradiation is an innovative postharvest technique for increasing the safety of fruits and vegetables. This study investigated the effect of UV-C rays (UV-C1 = 0.26 KJ/m²; UV-C2 = 0.40 KJ/m²; UV-C3 = 0.67 KJ/m²; and UV-C4 = 1.34 KJ/m²) on the preservation of the antioxidants, hardness, and color of fresh green asparagus during storage. UV-C1 and UV-C2 significantly maintained higher total phenolic content (10.6%), total flavonoid content (36%), rutin (14.3%), quercetin (27.03%), kaempferol-3-O-rutinoside (21.25%), and antioxidant activity (DPPH 7.5%). Over three weeks of storage, quercetin, ferulic acid, and kaempferol 3-O-rutinoside increased, while rutin and caffeic acid decreased. Storage caused a significant change in the color and hardness of the control sample, but UV-C4 counteracted hardening for up to three weeks, and UV-C3 was the best dose for stabilizing color during storage. This study indicates that the choice of UV-C dose can be modulated based on the characteristics that are intended to be preserved in green asparagus, maintaining a balance between nutraceutical and hedonic characteristics. To maintain the maximum level of nutraceutical compounds over time, UV-C2 can be adopted, while to preserve texture and color, UV-C3 and UV-C4 are a better choice. Full article

This study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distillation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts were incorporated into encapsulation matrices and processed under controlled conditions. Comprehensive characterization included encapsulation efficiency (Ef), antioxidant activity (AA), moisture content, hygroscopicity, dissolution time, bulk density, and color parameters (L*, a*, b*). Co-crystallization outperformed ionic gelation across most criteria, achieving significantly higher Ef (>150%) and superior functional properties such as lower moisture content (<0.5%), negative hygroscopicity (−6%), and faster dissolution (<60 s). These features suggested enhanced physicochemical stability and suitability for applications requiring long shelf life and rapid solubility. In contrast, extruded beads exhibited high moisture levels (94.0–95.4%) but allowed better control over morphological features. The work introduced a mild-processing approach applied innovatively to the valorization of lavender distillation waste through structurally stable phenolic delivery systems. By systematically benchmarking two distinct encapsulation strategies under equivalent formulation conditions, this study advanced current understanding in bioactive microencapsulation and offers new tools for developing functional ingredients from aromatic plant by-products. Full article

Tomato processing waste (TPW) represents a valuable but underutilized by-product of the food industry with potential for valorization within bioeconomy models. This study investigated the chemical composition, antioxidant profile, and sanitary safety of TPW, analyzing the whole TPW; its fractions (peels and seeds) and oil are obtained from TPW seeds. All samples showed contaminant levels within regulatory limits, confirming their safety for further applications. Various drying methods (air-drying at 70 °C and at 50 °C, lyophilization and vacuum drying) and grinding intensities were evaluated to determine their impact on TPW bioactive compounds retention and organoleptic characteristics. TPW exhibited valuable nutritional properties, particularly high protein and dietary fiber content while TPW oil was characterized with high monounsaturated fatty acid content. Results demonstrated that drying method and particle size significantly influenced the yield of bioactive compound and organoleptic properties, with either lyophilization or vacuum drying and finer milling generally enhancing the recovery of polyphenols, β-carotene, and lycopene and improving color intensity. This research provides the first characterization of the TPW obtained from Croatian indigenous tomato varieties, establishing a scientific foundation for its sustainable valorization and, in broader terms, supporting circular economy objectives and contributing to more resource-efficient food systems. Full article