Search Results (1,206)

Following the trend of food waste valorization to produce innovative bio-based materials, this study proposes the conversion of brewer’s spent grain (BSG) into added value edible, high oxygen barrier, flexible, active packaging films via an extrusion molding compression method. Gelatin (Gel) was used as both a reinforcement and barrier agent and glycerol (Gl) as a plasticizer. Eugenol was nanoencapsulated on natural zeolite (EG@NZ), and pure clove powder (ClP) was used as an active agent to obtain BSG/Gel/Gl/xEG@NZ and BSG/Gel/Gl/xClP (x = 5, 10, and 15 %wt.) active films. Both BSG/Gel/Gl/xEG@NZ and BSG/Gel/Gl/xClP films show enhanced tensile, oxygen barrier, antioxidant, and antibacterial properties, and low toxicity and genotoxicity values. All BSG/Gel/Gl/xEG@NZ films presented a higher oxygen barrier, higher total phenolic content (TPC) values, higher antioxidant activity according to a 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, higher inhibition zones against Staphylococcus aureus and Escherichia coli, and lower toxicity and genotoxicity than all BSG/Gel/Gl/xClP films. Thus, the superiority of the nanoencapsulated EG in NZ as compared to the physical encapsulated EG in ClP is proved. Briefly, BSG/Gel/Gl/15EG@NZ active film exhibited ~218% higher tensile strength, ~93% higher TPC value, and ~90% lower effective concentration for a 60% antioxidant activity value (EC₆₀) as compared to the pure BSG/Gel/Gl film. The zones against S. aureus and E. coli were 45 and 30 mm, respectively, and the oxygen barrier was zero. The use of this film extended the shelf life of fresh minced meat by two days and exhibited the high potential to be used as active packaging material. Full article

Thyme oil (TO), an aromatic compound derived from Thymus species, exhibits potent antioxidant and antibacterial properties. To address its defects of high volatility and susceptibility to oxidation, TO was encapsulated in chitosan oligosaccharide (COS)-stabilized oil-in-water emulsions using a two-step emulsification method with ultrasound assistance. The droplet size of TO-in-water emulsions decreased significantly with increasing ultrasound power and treatment time, achieving sizes below 240 nm with an encapsulation efficiency exceeding 90%. The COS interface layer, combined with polyvinyl alcohol (PVA), effectively enhanced emulsion stability by preventing phase separation and maintaining droplet size and zeta potential during storage. Compared to its free form, the encapsulation of TO in the emulsion significantly improved the antioxidant activities, as evidenced by the enhanced ABTS (1.25-fold) and DPPH (1.33-fold) radical scavenging activities, at equivalent concentrations. Additionally, the TO emulsions exhibited superior antibacterial and antifungal properties, with minimum inhibitory concentration (MIC) values reduced by half and effective inhibition of Escherichia coli, Staphylococcus aureus, and Penicillium italicum growth. These findings highlight the potential of TO emulsions as an effective delivery system for improving the functionality and stability of TO in fresh food preservation applications. Full article

Soft gels, such as hydrogels, organogels, aerogels, and bigels, represent versatile materials that are increasingly utilized within food systems to modify texture, regulate nutrient delivery, serve as fat substitutes, and enhance product shelf life. Their structural diversity and tunable properties enable targeted solutions for healthier, more sustainable, and consumer-centric products. This review provides a critical overview of recent advances in soft gel science, emphasizing industrial feasibility, regulatory compliance, and strategies to overcome commercialization barriers such as cost, scalability, and consumer acceptance. For each gel type, we compare functional performance with conventional structuring and encapsulation systems, highlighting cases where soft gels offer superior stability, bioactive protection, or caloric reduction. We also examine emerging applications, including gel-based frying media, 3D printing, and nano-enabled formulations, alongside potential risks related to long-term exposure and bioaccumulation. Regulatory frameworks across major jurisdictions are summarized, and sustainability considerations, from sourcing to life cycle impact, are discussed. By integrating technological innovation with safety, regulatory, and market perspectives, this review identifies key research priorities and practical pathways for translating soft gel technologies from laboratory concepts into commercially viable, health-driven food solutions. Full article

Anthocyanins, the most ubiquitous water-soluble phytopigments in terrestrial flora, have garnered substantial attention in sustainable food packaging research owing to their exceptional chromatic properties, pH-responsive characteristics, and putative health-promoting effects. Nevertheless, their inherent chemical lability manifests as rapid chromatic fading, structural degradation, and compromised bioactivity/bioavailability, ultimately restricting industrial implementation and incurring significant economic penalties. Recent advances in stabilization technologies through molecular encapsulation within polymeric matrices or nanoscale encapsulation systems have demonstrated remarkable potential for preserving anthocyanin integrity while augmenting multifunctionality. The integration of anthocyanins into advanced functional materials has emerged as a promising strategy for enhancing food safety and extending shelf life through smart packaging solutions. Despite their exceptional chromatic and bioactive properties, anthocyanins face challenges such as chemical instability under environmental stressors, limiting their industrial application. Recent advancements in stabilization technologies, including molecular encapsulation within polymeric matrices and nanoscale systems, have demonstrated significant potential in preserving anthocyanin integrity while enhancing multifunctionality. This review systematically explores the integration of anthocyanins with natural polymers, nanomaterials, and hybrid architectures, focusing on their roles as smart optical sensors, bioactive regulators, and functional components in active and smart packaging systems. Furthermore, the molecular interactions and interfacial phenomena governing anthocyanin stabilization are elucidated. The review also addresses current technological constraints and proposes future directions for scalable, sustainable, and optimized implementations in food preservation. Full article

Every year, a substantial amount of food is discarded globally. A significant portion of this waste is composed of fruit by-products or fruits that do not meet consumer standards. Apples rank as the third most extensively produced fruit crop globally, generating substantial waste. This study examined apples that did not meet food industry standards and were destined for disposal. The objective was to recover bioactive compounds from their juice using Cloud Point Extraction (CPE). Like other extraction methods, CPE isolates target compounds from the sample, enhancing recovery yield. A primary advantage of CPE is that it operates without requiring specialized equipment or hazardous reagents. Additional benefits include efficacy, simplicity, safety, and speed. Furthermore, a food-grade surfactant, lecithin, was used to encapsulate bioactive compounds, ensuring non-toxicity for both humans and the environment. After three CPE steps, we recovered 95.95% of the total polyphenols from second-grade apple juice (initial TPC: 540.36 mg GAE/L). The findings highlight CPE’s effectiveness for polyphenol extraction and for producing antioxidant-rich extracts. These extracts may be utilized as nutritional supplements, feed additives, and for nutraceutical or medicinal applications. Full article

Curcumin is a natural active ingredient with various health benefits but suffers from poor water solubility, chemical instability, and rapid metabolism. This study developed a novel composite gel, blueberry leaf polysaccharide–xanthan gum (BLP-XG), for the protection and delivery of curcumin. The experimental results demonstrate that the formation of stable composite gel networks is predominantly facilitated by hydrogen bonding and electrostatic interactions between BLP and XG components. In comparison with single-component systems, composite gels exhibit superior structural homogeneity and density, as well as higher thermal stability, viscoelasticity, and predominantly elastic solid behavior. The BLP-XG composite gel achieved the highest curcumin encapsulation rate of 84.23% when the BLP concentration was 2.0%. The composite gel system effectively retained curcumin in the gastric juice and released it in the small intestine. Furthermore, the presence of BLP in the composite gel inhibited curcumin degradation under UV irradiation. This study establishes the research foundation for the development of efficient and stable delivery systems to protect and deliver curcumin and extends the use of blueberry leaf polysaccharides in food and pharmaceutical applications. Full article

Palatability is a critical determinant of pet food performance, directly influencing voluntary intake, nutrient utilization, and therapeutic efficacy. In this systematic review, we examine peer-reviewed research publications, patent filings, and commercial product data pertaining to palatant technologies in dry and wet pet food from 2014 to 2024. Major palatant classes—including fats, proteins, yeast extracts, and novel plant-derived or insect-based hydrolysates—are evaluated for their physicochemical properties, flavor-release mechanisms, and stability during processing. We analyze formulation techniques such as microencapsulation, Maillard-reaction enhancement, and multilayer coating systems, focusing on their impact on aromatic compound retention and palatability consistency. Patent landscape assessment identifies over 15 key innovations in delivery systems, life-stage-specific palatant modulation, and dual-phase release architectures. Dual-phase release architectures are defined as systems that deliver active compounds in two sequential phases, such as immediate and sustained release. Sensory evaluation methodologies—ranging from multivariate preference mapping to descriptive analysis—are critically appraised to correlate human-panel metrics with canine and feline feeding behavior. We also discuss strategic integration of palatants at different processing stages (pre-conditioning, extrusion, and post-extrusion) and the challenges of balancing taste masking with nutritional requirements, particularly in formulations containing alternative proteins for sustainability. Despite rapid market growth in functional palatant-infused products, peer-reviewed literature remains relatively limited, suggesting opportunities for further research on species-specific flavor drivers, synbiotic flavor–nutrient interactions, and novel delivery platforms. This comprehensive overview of palatant science, patent innovations, and market evolution provides evidence-based guidance for researchers, formulators, and veterinarians seeking to optimize organoleptic properties and consumer acceptance of next-generation pet foods. Full article

Plant-based foods have emerged as a major focus of the modern food industry as it tries to create more sustainable, environmentally friendly, and healthy products. Plant-based emulsion gels (PBEGs) can be used to provide valuable structures, textures, and functions in many plant-based food applications. For instance, they can be used as a matrix to form semi-solid plant-based meat, fish, egg, or dairy analogs, delivery systems for bioactive compounds in functional foods, and edible inks in 3D food printing. The most common PBEGs used in the food industry consist of oil droplets embedded within an aqueous phase containing a biopolymer network. However, PBEGs may also be formed from high-internal-phase emulsions (HIPEs) or aggregated emulsions. PBEGs combine the benefits of emulsions and gels, such as the ability to encapsulate both polar and non-polar functional ingredients, as well as to create desirable textural attributes. This review summarizes recent advances (2017–2025) in the development and application of PBEGs in the food sector, with a focus on their preparation methods, characterization techniques, and potential applications. The future perspectives and challenges associated with PBEGs are also discussed. Overall, this review provides a useful platform for directing future research efforts and for the practical implementation of PBEGs in plant-based food systems. Full article

Pectin is a renewable polysaccharide valued for its gelling, stabilising, and encapsulating properties, with broad applications in food, pharmaceutical, and industrial sectors. However, extraction conditions critically affect its yield, structural integrity, and functional performance. Despite citrus peel being a major source of pectin, large amounts remain underutilised as waste. This study systematically investigates how different acid types influence the extraction efficiency and structural quality of pectin derived from citrus peel. Dried citrus peel powder was extracted using four acids—sulphuric, hydrochloric, acetic, and citric—under controlled conditions at 80 °C. Extractions were performed at a fixed time of 90 min for all acids, with additional time trials for sulphuric acid. Extracted pectins were evaluated for gravimetric yield, colour, solubility, degree of esterification (DE) by titration and FTIR, and structural features using FTIR and ¹H NMR spectroscopy. Results showed that sulphuric and hydrochloric acids yielded the highest pectin recoveries (30–35% and 20–25%, respectively) but caused significant degradation, evident from dark colour, broad FTIR peaks, low DE (<10%), and poor solubility. In contrast, acetic and citric acid extractions resulted in moderate yields (8–15%) but preserved the pectin backbone and maintained higher DE (>30%) compared to the mineral acid-extracted samples and the commercial low methoxyl (LM) standard, as confirmed by clear FTIR and NMR profiles. These findings demonstrate the trade-off between extraction yield and structural integrity, underscoring the potential of mild organic acids to produce high-quality pectin suitable for value-added applications. Optimising acid type and extraction conditions can support sustainable waste valorisation and expand the industrial use of citrus-derived pectin. Full article

Notoginsenoside Rb1 (Rb1), a bioactive saponin from Panax notoginseng, exerts cardio-cerebrovascular protective, anti-inflammatory, antioxidant, and glucose homeostasis-regulating effects. However, its oral bioavailability is limited by gastric degradation and poor intestinal permeability. This study presents a food-grade bigel system for encapsulating Rb1 to enhance its stability and controlled-release performance. Oleogels were structured using monoglycerides (8%, w/w) in soybean oil. Rb1-loaded binary hydrogels (gellan gum/xanthan gum, 12:1 w/w) were emulsified in 10% Tween-80 (w/w). Bigels were formulated at varying hydrogel-to-oleogel ratios, and a ratio of 4:6 was identified as optimal. Stress-sweep rheological analysis revealed a dense gel structure with a peak storage modulus (G′) of 290.64 Pa—the highest among all tested ratios—indicating superior structural integrity. Confocal microscopy confirmed homogeneous encapsulation of Rb1 within the continuous hydrogel phase, effectively preventing payload leakage. Differential scanning calorimetry (DSC) analysis detected a distinct endothermic transition at 55 °C (ΔH = 6.25 J/g), signifying energy absorption that enables thermal buffering during food processing. The system achieved an encapsulation efficiency of 99.91% and retains both water and oil retention. Effective acid protection and colon-targeted delivery were observed in the digestion test. Effective acid protection and colon-targeted delivery were observed in the digestion test. Less than 5% of Rb1 was released in the gastric phase, and over 90% sustained intestinal release occurred at 4 h. The optimized bigel effectively protected Rb1 from gastric degradation and enabled sustained intestinal release. Its food-grade composition, thermal stability, and tunable rheology offer significant potential for use in functional foods and nutraceuticals. Full article

The growing demand for natural preservatives has driven interest in essential oils (EOs) from medicinal and aromatic plants. This study examines the potential of EOs from six wild populations of Albanian Lamiaceae, specifically Origanum vulgare subsp. hirtum, Thymbra capitata, and Satureja montana species, to be utilized for food conservation, among other possible uses. The EOs were extracted by hydrodistillation, and their chemical profiles were analyzed through GC-MS. DPPH and ABTS assays were performed to evaluate antioxidant activity. The antimicrobial efficacy of the oils was assessed using the broth microdilution method against six common foodborne pathogens: Salmonella enterica serovar Enteritidis, Escherichia coli, Pseudomonas aeruginosa, Stenotrophomonas maltophilia, Micrococcus luteus, and one fungus, Candida albicans. The most potent EOs in terms of yield and biological activity, resulting from O. vulgare subsp. hirtum and T. capitata, were encapsulated in oil-in-water emulsions, which were characterized for particle size and zeta potential. The results show that the populations of O.vulgare subsp. hirtum and T. capitata taken in the study belong to carvacrol chemotypes, and their EOs show strong antioxidant activity and are effective against all tested microorganisms. Nanoemulsions prepared with these EOs showed promising stability, indicating their potential as natural preservatives in food applications. Full article

Folate is an essential vitamin involved in one-carbon metabolism. It can be acquired from many food sources or in synthetic form. A wide range of processing methods have been studied to improve the bioaccessibility and bioavailability of folate in foods, yet this is often accompanied by a decrease in stability. Encapsulation technology has emerged as an effective solution for protecting folate from degradation and liberation while also improving its bioavailability. Folate deficiency is a prevalent phenomenon worldwide, particularly in underprivileged countries, leading to various health problems, such as neural tube defects. Thus, folate was fortified through both exogenous addition and biofortification. Gene editing technology, especially CRISPR-Cas9, has great promise in this field when compared to transgenic engineering, because transgenic engineering may pose safety concerns and environmental risks. While ongoing research has identified additional potential effects of folate, the dosage and duration remain important factors to consider for optimal health outcomes. The mechanisms of how folate promotes the production of neurotransmitters associated with the gut microbiota–brain axis and reduces depression are not well understood. In addition to folate alone, there may be synergistic effects of combined supplementation of folate and other nutrients or medications, but this is not yet fully clarified and requires further examination. This review summarizes the food sources, enrichment, bioaccessibility, and bioavailability of folate. Furthermore, the health benefits of folate, including neural tube protection, cardiovascular protection, neuroprotection, anti-cancer, immune response augmentation, and gut homeostasis maintenance, with their potential bioactivity mechanisms, are discussed. Full article

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 modern livestock industry incorporates widely used antibiotic growth promoters into animal feed at sub-therapeutic levels to enhance growth performance and feed efficiency. However, this practice contributes to the emergence of antibiotic-resistant pathogens in livestock, which may be transmitted to humans through the food chain, thereby diminishing the efficacy of antibiotics in treating bacterial infections. Current research explores the potential of essential oils from derived medicinal plants as alternative phytobiotics. This review examines modern encapsulation strategies that incorporate essential oils into natural-origin matrices to improve their stability and control their release both in vitro and in vivo. We discuss a range of encapsulation approaches utilizing polysaccharides, gums, proteins, and lipid-based carriers. This review highlights the increasing demand for antibiotic alternatives in animal nutrition driven by regulatory restrictions, and the potential benefits of essential oils in enhancing feed palatability and stabilizing the intestinal microbiome in monogastric animals and ruminants. Additionally, we address the economic viability and encapsulation efficiency of different matrix formulations. Full article

The growing interest in probiotic bacteria within the food industry is driven by their recognized health benefits for consumers. However, preserving their therapeutic viability and stability during gastrointestinal transit remains a formidable challenge. Hence, this research aimed to enhance the viability of Lactobacillus reuteri through microencapsulation using a binary polysaccharide mixture composed of low acyl gellan gum (LAG), high acyl gellan gum (HAG), and calcium for the microencapsulation of L. reuteri. To achieve this, the Box–Behnken design was applied, targeting the optimization of L. reuteri microencapsulated to withstand simulated gastrointestinal conditions. The microcapsules were crafted using the internal ionic gelation method, and optimization was performed using response surface methodology (RSM) based on the Box–Behnken design. The model demonstrated robust predictive power, with R² values exceeding 95% and a lack of fit greater than p > 0.05. Under optimized conditions—0.88% (w/v) LAG, 0.43% (w/v) HAG, and 24.44 mM Ca—L. reuteri reached a viability of 97.43% following the encapsulation process. After 4 h of exposure to simulated gastric fluid (SGF) and intestinal fluid (SIF), the encapsulated cells maintained a viable count of 8.02 log CFU/mL. These promising results underscore the potential of biopolymer-based microcapsules, such as those containing LAG and HAG, as an innovative approach for safeguarding probiotics during gastrointestinal passage, paving the way for new probiotic-enriched food products. Full article