Search Results (199)

The study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages. The beverages were prepared with two varieties of pistachios, one from Argentina and the other from Italy. The pistachios were processed with two technologies: a domestic processor and a colloidal mill. For the fermentation, pistachio beverages were inoculated with two different LAB strains and incubated at 28 °C for 24 h. The beverages were analyzed for proximal composition (including protein, fat, fiber, and minerals) and bioactive properties such as antioxidant activity, angiotensin-converting enzyme inhibition (ACE-I), and dipeptidyl peptidase-4 inhibition (DPP-4). The colloidal milling allowed the inclusion of the whole pistachio nut, resulting in beverages with higher solid content and no waste. Beverages treated with colloidal milling exhibited higher acidity, improved microbial fermentation performance, and generally showed higher bioactivity compared to those obtained by the domestic processor. Bioactivity varied according to the pistachio variety, the processing method and LAB strains used. Lactic acid bacteria fermentation decreased antioxidant properties of the beverages by ~40% but improved anti-hypertensive and hypoglycaemic activities. Fermented pistachio-based beverages showed promising health-promoting properties, indicating their potential as functional foods. Full article

Nanocarriers have found numerous applications in pharmaceutical and food sectors due to their unique physical and chemical properties. In particular, liposomes are the most extensively studied kind of nanoparticles for these applications. They are spherical colloidal systems characterized by lipid membranes enclosing an aqueous core. This versatile structure enables the incorporation of hydrophilic, hydrophobic, and amphiphilic molecules, making them optimal candidates for the controlled release of drugs and enzymes. Despite numerous promising applications, liposomes face challenges such as low colloidal stability, inefficient drug encapsulation, and high production costs for large-scale applications. For this reason, innovative methods, such as microfluidics, electroporation, and supercritical CO₂, are currently being investigated to overcome these limitations. This review examines the recent applications of liposomes in enzyme encapsulation within the pharmaceutical and food sectors, emphasizing production challenges and emerging technological developments. Full article

Background/Objectives: Lactic acid bacteria produce biofilms in meat products that contribute to the products’ deterioration, reduction in quality, and shortened shelf life. Although LAB are generally considered benign, certain strains create slime and cause significant drops in pH. The study’s goal was to identify and characterize LAB strains from sausage products that are capable of biofilm formation, and to evaluate the inhibitory effects of E. bicyclis methanol extract, its ethyl acetate fraction, and phloroglucinol, as well as to synthesize AuNPs, and assess their efficacy in controlling biofilm formation. Methods: Slime or biofilm-producing LAB bacteria were isolated from commercial sausages and identified using 16S rRNA gene sequencing. Lactobacillus sakei S10, which can tolerate high salt concentrations and cold temperatures, was chosen as a representative strain. The isolates were subsequently tested for hemolytic activity, salt and temperature tolerance, and carbohydrate consumption patterns. To evaluate antibiofilm potential, marine-derived compounds from Eisenia bicyclis, such as phloroglucinol (PG), crude methanolic extracts, ethyl acetate fractions, and gold nanoparticle (AuNP) formulations, were tested in situ on sausage surfaces against L. sakei S10 and common pathogens (Pseudomonas aeruginosa and Staphylococcus aureus). The biofilm-inhibitory effects of the extracts, PG, and PG-AuNPs were estimated using the colony-counting method. Results: The PG-AuNPs had an average particle size of 98.74 nm and a zeta potential of −29.82 mV, indicating nanoscale dimensions and considerable colloidal stability. Structural analysis confirmed their spherical form and crystalline structure, as well as the presence of phenolic groups in both reduction and stabilization processes. Among the studied treatments, the PG and PG-AuNPs had the strongest antibiofilm activities, dramatically lowering biofilm biomass, particularly for P. aeruginosa and L. sakei S10. However, the inhibitory effects were less prominent in in situ conditions than in in vitro testing, highlighting the complexity of real food matrices. Conclusions: The results of this study indicate that polyphenolic compounds obtained from marine sources, particularly in nano-formulated forms, have a great deal of potential as natural antibiofilm products. Enhancing the microbiological safety of processed meat products and extending their shelf life could be accomplished through the application of these polyphenolic compounds in food packaging or surface treatments. Full article

Morin is a natural flavonoid with potent antioxidant activity, yet its clinical and nutraceutical applications remain limited due to poor aqueous solubility and low bioavailability. This study explores the interaction of morin with bovine serum albumin (BSA) and the development of BSA-based nanoparticles as a delivery platform. Fluorescence spectroscopy confirmed the formation of a stable 1:1 morin–BSA complex, governed by hydrophobic interactions, with a binding constant (Ka) of 1.87 × 10⁵ L·mol⁻¹. Binding conferred enhanced photostability, as BSA attenuated morin degradation under oxidative stress conditions. BSA nanoparticles prepared by desolvation encapsulated morin with high monodispersity and encapsulation efficiencies up to 26%. Co-encapsulation with ellagic acid or tocopherol succinate improved loading capacity but reduced morin release, suggesting intermolecular stabilization. Release studies in simulated intestinal fluid showed controlled diffusion, while compatibility assays in milk-based food matrices confirmed colloidal stability in whole and reduced-fat milk. These findings support BSA–morin nanoparticles as a promising system for the oral delivery and functional food incorporation of polyphenolic antioxidants. Full article

The antisolvent precipitation method was employed to synthesize curcumin-loaded gliadin–carboxymethyl chitosan (CMCS) composite nanoparticles (GCC NPs). When the gliadin/CMCS weight ratio was 2:1, the GCC NPs with an ideal negative charge (−27.57 ± 1.07 mV) and the minimum particle size (184.13 ± 5.49 nm) were obtained. With the addition of CMCS, the encapsulation efficiency (EE) of Cur was markedly improved from 77.46 ± 1.54% to 93.88 ± 1.31%. Under various pH values and salt concentrations, the GCC NPs displayed excellent colloidal stability. Specifically, after encapsulation within the GCC NPs, the antioxidant activity of Cur was markedly improved. In ABTS and DPPH assays, the SC₅₀ values of the GCC NPs were 4.98 ± 0.07 µg/mL and 9.86 ± 0.29 µg/mL, respectively. In summary, the GCC NPs would be an effective platform for the delivery of Cur in food and pharmaceutical preparations. Full article

Gels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties. A novel biphasic system, the bigel, consists of hydrogel and oleogel, enabling the encapsulation of hydrophilic and lipophilic compounds. Their structure and functionality are influenced by the distribution of gel phases (e.g., oleogel-in-hydrogel or hydrogel-in-oleogel). This study aims to review current trends in polysaccharide-based bigels derived from seeds, vegetable oils and waxes, highlighting their biocompatibility, sustainability and potential food applications. A bibliometric analysis of 157 documents using VOSviewer identified four key thematic clusters: structured materials, delivery systems, pharmaceutical applications, and physicochemical characterization. Principal component analysis revealed strong correlations between terms, while also highlighting emerging areas such as 3D printing. This analysis demonstrated that seed-derived polysaccharides, including chia seed mucilage and guar gum, improve bigel structure and rheological properties, offering sustainable plant-based alternatives. Additionally, innovations such as extrusion-based 3D printing, functional food design, controlled drug release, bioactive compound delivery, and fat replacement are helping to support the further development of these systems. Finally, bibliometric tools remain instrumental in identifying research gaps and guiding future directions in this field. Full article

The valorization of agri-food by-products is a critical pathway toward building sustainable food systems, reducing waste, and advancing the circular economy. This review aims to identify recent advances, key challenges, and future perspectives in this field. We conducted a critical and systematic synthesis of 159 peer-reviewed studies (2019–2025) selected based on quality and thematic relevance from leading international databases. The analysis focuses on emerging technologies such as ultrasound-assisted extraction, microencapsulation, spray drying, lyophilization, deep eutectic solvents, and colloidal systems, emphasizing their efficiency in recovering bioactive compounds from agro-industrial by-products. Significant challenges include industrial scalability, economic feasibility, regulatory compliance, and consumer acceptance. This paper also discusses current applications in functional foods and nutraceuticals, outlining promising directions for the sector. Although challenges remain, the findings offer valuable insights for researchers, industry, and policymakers aiming to foster sustainable innovation and implement strategies aligned with circular economy principles. Full article

The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine’s chemical and physical characteristics by influencing the colloidal state or interacting with other compounds through non-covalent bonds. Polyphenols, on the other hand, exhibit antioxidant properties and effectively neutralize free radicals. This study employed Luotian sweet persimmons and Brassica napus (rapeseed) as core ingredients for producing functional fermented wine. Using GC-MS, rapeseed polysaccharides were subjected to trifluoroacetic acid hydrolysis and then derivatized via silylation for qualitative analysis of their monosaccharide composition. Molecular docking and molecular dynamics simulations were performed to provide molecular-level insights into the interactions between D-glucopyranose from rapeseed polysaccharides and quercetin, a polyphenol present in persimmon wine. The objective was to explore the binding mechanisms of these compounds during fermentation and to assess how these molecular interactions in-fluence the wine’s flavor and stability. In addition, volatile flavor compounds in two types of persimmon wine (pure persimmon wine and oleoresin-enriched persimmon wine) were qualitatively and quantitatively analyzed using headspace solid-phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC-MS). The results reveal that D-glucopyranose forms hydrogen bonds with quercetin, modulating its redox behavior and thereby enhancing the antioxidant capacity of persimmon wine. The results from four in vitro antioxidant assays, including DPPH, ABTS, FRAP, and vitamin C analysis, demonstrate that the addition of rapeseed flowers improved the antioxidant activity of persimmon wine. HS-SPME-GC-MS analysis revealed that esters, alcohols, and aldehydes were the primary components contributing to the aroma of persimmon wine. Persimmon wines with varying levels of oleoresin addition exhibited significant differences in the contents of key compounds, which subsequently influenced the aroma complexity and flavor balance. In conclusion, these findings provide reliable data and a theoretical foundation for understanding the role of rapeseed flower in regulating the aroma profile of persimmon wine. These findings also offer theoretical support for a deeper understanding of the fermentation mechanisms of persimmon wine while providing practical guidance to optimize production processes, ultimately improving both product flavor and stability. This study fills a critical academic gap in understanding microscopic molecular interactions during fermentation and offers a novel perspective for innovation in the fermented food industry. Full article

Surface-enhanced Raman scattering (SERS) is a powerful technique for detecting trace amounts of chemicals due to its capacity to significantly amplify the Raman signal of the molecules of these substances. This is particularly relevant in food systems where monitoring antibiotic residues is critical for food safety. Traditional SERS substrates typically utilize colloidal silver nanospheres (AgNSs), but anisotropic silver nanoparticles with numerous sharp tips can further enhance SERS sensitivity, enabling lower detection limits suitable for food safety regulations. In this study, we describe a straightforward synthesis of colloidal silver triangular nanoplates (AgTNPls), featuring multiple sharp tips, using only four common reagents: silver nitrate, trisodium citrate, sodium borohydride (NaBH₄) and hydrogen peroxide (H₂O₂), all at room temperature. By carefully controlling the sequence of reagent addition, specifically introducing H₂O₂ after NaBH₄, we achieved a two-step synthesis. In the first step, AgNSs seeds form, and in the second, these seeds convert into AgTNPls, resulting in a colloid of relatively uniform AgTNPls with an edge length of approximately 52 nm. The resulting AgTNPls colloid, combined with an aluminum foil, produced an SERS substrate with high enhancement factor of 3.2 × 10⁹ (using rhodamine 6G as a test molecule). Applied to enrofloxacin (an antibiotic widely used in livestock and aquaculture) detection, this substrate achieved a detection limit as low as 0.39 µg/L (0.39 ppb), with enrofloxacin detectable at concentrations down to 5 µg/L. This highly sensitive SERS substrate holds great promise for rapid, accurate detection of antibiotic residues in food products, aiding regulatory compliance and food safety assurance. Full article

This study investigated the encapsulation of snail protein hydrolysates (SPHs) using carrageenan as a microencapsulating agent at concentrations of 1%, 2%, and 3%. SPHs were prepared from the soft tissue of freshwater snails (Bellamya bengalensis) through enzymatic hydrolysis using bromelain, resulting in a degree of hydrolysis of 48.05%. The encapsulation process was carried out using the spray-drying technique. Encapsulation with 3% carrageenan enhanced the yield, encapsulation efficiency (up to 84.96%), colloidal stability (up to −33.8 mV), and thermal stability (up to 75 °C). The particle size increased as the carrageenan concentration increased, reaching 206.9 nm at 3%, and the uniform polydispersity index (0.26) indicated stable encapsulation. While encapsulation reduces solubility and antioxidant activity (DPPH, FRAP, ABTS, and HRSA), it effectively protects SPH from environmental factors such as hygroscopicity and storage stability, thus maintaining high scavenging activity. Fourier transform infrared spectroscopy confirmed that carrageenan and SPH strongly interact. Scanning electron microscopy revealed that the particles had better shapes and smooth, cohesive surfaces. This study demonstrates the effectiveness of carrageenan as an encapsulating agent for SPH, enhancing its stability and bioactivity for potential applications in the food and nutraceutical industries as a bioactive additive and offering an alternative to conventional coating materials. Full article

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices for L. paracasei F50 during spray drying. The four kinds of crosslinked wall materials were compared by various characterization methods. Among them, the WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule with high colloidal stability. After spray drying, WP-KC achieved the highest viable cell density (9.62 lg CFU/g) and survival rate (91.85%). Notably, WP-KC maintained viability above 8.68 lg CFU/g after 120 days of storage at 4 °C, surpassing other formulations. Structural analysis showed that the WP-KC microcapsule was completely encapsulated without breaking or leaking and confirmed the molecular interaction between WP and KC. Under the condition of high temperatures (≤142.63 °C), the wall material of the microcapsule does not undergo any endothermic or exothermic process and is in a state of thermodynamic equilibrium, with excellent stability and good dispersion. Additionally, microcapsules exhibited enhanced resistance to thermal stress (55–75 °C) and UV irradiation, higher than that of free cells. These results highlight WP-KC as an industrially viable encapsulation system for improving probiotic stability in functional foods, offering critical insights into polysaccharide–protein interactions for optimized delivery systems. Full article

The development of multifunctional smart food packaging has garnered considerable attention in research. Gelatin exhibits outstanding characteristics, featuring remarkable gel strength, molecular binding affinity, excellent colloidal dispersibility, low solution viscosity, sustained dispersion stability, and significant water retention properties. Gelatin-based film is ideally suited for the developing simple, portable, and rapid pH sensors, owing to its satisfactory biocompatibility, biodegradability, biosafety, affordability, and facilitation of easy handling and usage. This paper aims to explore the challenges and opportunities relating to gelatin-based pH sensors. It begins by outlining the sources, classifications, and functional properties of gelatin, followed by an analysis of the current research landscape and future trends related to intelligent indicators and active carriers. Subsequently, potential research directions for gelatin-based pH sensors are proposed. Using a literature analysis, it can be concluded that novel gelatin-based smart packaging represents the future of food packaging. It is hoped that the paper can provide some basic information for the development and application of gelatin-based smart packaging. Full article

In this study, the structure and functional and in vitro digestion properties of whey protein isolate (WPI) modified by ultrasonic pretreatment combined with a double oxidase system containing horseradish peroxidase (HRP), glucose oxidase and D-glucose were assessed. SDS-PAGE results confirmed the occurrence of crosslinking reactions. Ultrasonic treatment significantly increased HRP-mediated WPI crosslinking, as demonstrated by reductions in free amino and sulfhydryl groups. CD and FTIR spectroscopies indicated that the structure of the crosslinked WPI was more stable. The particle size of the modified WPI was significantly reduced, resulting in better colloidal stability. Compared with the untreated WPI, the crosslinked WPI possessed enhanced surface hydrophobicity, gelation properties, emulsion stability, and thermal stability but reduced digestibility. These findings provide new insights into ultrasonication combined with a double oxidase system to further improve the structure and functional properties of proteins and broaden their application range in the food industry. Full article

The aesthetics of clear aligners is a critical factor that can influence patient satisfaction and psychological and social well-being. However, their transparency can be compromised by exposure to staining agents. This study aimed to evaluate the color stability of PET-G aligners following prolonged exposure to common daily substances, including food, tobacco products, and cleaning agents. Flat samples of PET-G (n = 220) were immersed in various solutions, including coffee, tea, Coca-Cola, red wine, a colloidal silver-based disinfectant, nicotine, artificial saliva, cigarette smoke, and mixtures of saliva with smooth, coffee, and nicotine. Immersion times of 10 (n = 110) and 15 days (n = 110) were randomly assigned. Colorimetric assessments were conducted by measuring L*a*b* parameters before and after immersion, and total color change (ΔE) was calculated. Non-parametric statistical tests revealed significant color changes in PET-G samples after both immersion durations, with pairwise comparisons indicating notable differences in ΔE values among groups exposed to different substances, particularly coffee, tea, and Coca-Cola. The findings highlight the psychological and social impact of aligner staining on patient confidence and compliance. Understanding these effects highlights the need for enhanced patient education to improve aligner aesthetics and satisfaction. Full article