Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Article Types

Countries / Regions

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Search Results (9,339)

Search Parameters:
Keywords = product formulation

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
15 pages, 647 KiB  
Article
Effects of Burdock Addition and Different Starters on the Quality and Flavor Improvement of Duck Sausages
by Li Cui, Xuan Zhao, Xingye Song, Wenjing Zhou, Tao Wang, Wuyang Huang and Yuxing Guo
Biology 2025, 14(8), 996; https://doi.org/10.3390/biology14080996 (registering DOI) - 4 Aug 2025
Abstract
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, [...] Read more.
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 article belongs to the Special Issue Nutraceutical and Bioactive Compounds in Foods)
Show Figures

Figure 1

18 pages, 620 KiB  
Article
Mixture Design and Kano Model for a Functional Chickpea and Hibiscus Beverage
by Fernando López-Cardoso, Nayely Leyva-López, Erick Paul Gutiérrez-Grijalva, Rosabel Vélez de la Rocha, Luis Angel Cabanillas-Bojórquez, Josué Camberos-Barraza, Feliznando Isidro Cárdenas-Torres and José Basilio Heredia
Beverages 2025, 11(4), 112; https://doi.org/10.3390/beverages11040112 - 4 Aug 2025
Abstract
The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize [...] Read more.
The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize flavor sensory acceptance, antioxidant capacity, and anthocyanin content using a mixture design and characterize the optimal formulation. An extreme vertices mixture design was employed, with fixed proportions of chickpea beverage (66.5%) and inulin (2%), while varying the proportions of hibiscus decoction, monk fruit, and cinnamon powder. Additionally, the Kano model was used to classify the beverage’s attributes. The optimized formulation consisted of 31.41% hibiscus decoction, 0.48% monk fruit, and 0.61% cinnamon powder, achieving 329.2 µmol ET/100 mL (antioxidant capacity), 3.567 mg C3GE/100 mL (anthocyanin content), and a flavor rating of 6.2. The Kano model classified good taste, functional properties, monk fruit sweetening, and chickpeas as attractive attributes, with functional properties obtaining the highest satisfaction index (0.88). These results demonstrate that employing a mixture design is an effective tool to enhance health-related aspects and consumer acceptance. Additionally, the incorporation of the Kano model provides a broader perspective on the development of functional beverages by identifying key attributes that influence product acceptance and market success. Full article
18 pages, 1052 KiB  
Article
Impact of Kickxia elatine In Vitro-Derived Stem Cells on the Biophysical Properties of Facial Skin: A Placebo-Controlled Trial
by Anastasia Aliesa Hermosaningtyas, Anna Kroma-Szal, Justyna Gornowicz-Porowska, Maria Urbanska, Anna Budzianowska and Małgorzata Kikowska
Appl. Sci. 2025, 15(15), 8625; https://doi.org/10.3390/app15158625 (registering DOI) - 4 Aug 2025
Abstract
The growing demand for natural and sustainable skincare products has driven interest in plant-based active ingredients, especially from in vitro cultures. This placebo-controlled study investigated the impact of a facial cream containing 2% Kickxia elatine (L.) Dumort cell suspension culture extract on various [...] Read more.
The growing demand for natural and sustainable skincare products has driven interest in plant-based active ingredients, especially from in vitro cultures. This placebo-controlled study investigated the impact of a facial cream containing 2% Kickxia elatine (L.) Dumort cell suspension culture extract on various skin biophysical parameters. The cream was applied to the cheek once daily for six weeks on 40 healthy female volunteers between the ages of 40 to 49. The evaluated skin parameters including skin hydration, transepidermal water loss (TEWL), erythema intensity (EI), melanin intensity (MI), skin surface pH, and skin structure, wrinkle depth, vascular lesions, and vascular discolouration. The results indicated that significant improvements were observed in skin hydration (from 40.36 to 63.00 AU, p < 0.001) and there was a decrease in TEWL score (14.82 to 11.76 g/h/m2, p < 0.001), while the skin surface pH was maintained (14.82 to 11.76 g/h/m2, p < 0.001). Moreover, the K. elatine cell extract significantly improved skin structure values (9.23 to 8.50, p = 0.028), reduced vascular lesions (2.72 to 1.54 mm2, p = 0.011), and lowered skin discolouration (20.98% to 14.84%, p < 0.001), indicating its moisturising, protective, brightening, and soothing properties. These findings support the potential use of K. elatine cell extract in dermocosmetic formulations targeting dry, sensitive, or ageing skin. Full article
Show Figures

Figure 1

20 pages, 1651 KiB  
Article
Encapsulation of Lactobacillus reuteri in Chia–Alginate Hydrogels for Whey-Based Functional Powders
by Alma Yadira Cid-Córdoba, Georgina Calderón-Domínguez, María de Jesús Perea-Flores, Alberto Peña-Barrientos, Fátima Sarahi Serrano-Villa, Rigoberto Barrios-Francisco, Marcela González-Vázquez and Rentería-Ortega Minerva
Gels 2025, 11(8), 613; https://doi.org/10.3390/gels11080613 (registering DOI) - 4 Aug 2025
Abstract
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. [...] Read more.
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 article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
Show Figures

Figure 1

30 pages, 7811 KiB  
Article
Preparation and Characterization of Cyperus-Derived Exosomes Loaded with Selenium Nanoparticles for Selenium Delivery Based on Exosome Protein Quantitation
by Dexiu Zhao, Xiaojun Yang, Abulimiti Kelimu, Bin Wu, Weicheng Hu, Hongbo Fan, Lei Jing, Dongmei Yang and Xinhong Huang
Foods 2025, 14(15), 2724; https://doi.org/10.3390/foods14152724 - 4 Aug 2025
Abstract
Appropriate carriers or templates are crucial for maintaining the stability, biological activity, and bioavailability of selenium nanoparticles (SeNPs). Selecting suitable templates remains challenging for fully utilizing SeNPs functionalities and developing applicable products. Exosome-like nanoparticles (ELNs) have gained importance in drug delivery systems, yet [...] Read more.
Appropriate carriers or templates are crucial for maintaining the stability, biological activity, and bioavailability of selenium nanoparticles (SeNPs). Selecting suitable templates remains challenging for fully utilizing SeNPs functionalities and developing applicable products. Exosome-like nanoparticles (ELNs) have gained importance in drug delivery systems, yet research on selenium products prepared using exosomes remains limited. To address this gap, we utilized Cyperus bean ELNs to deliver SeNPs, investigated three preparation methods for SeNPs-ELNs, identified the optimal approach, and performed characterization studies. Notably, all three methods successfully loaded SeNPs. Ultrasonic cell fragmentation is the optimal approach, achieving significant increases in selenium loading (5.59 ± 0.167 ng/μg), enlargement of particle size (431.17 ± 10.78 nm), and reduced absolute zeta potential (−4.1 ± 0.43 mV). Moreover, both exosome formulations demonstrated enhanced stability against aggregation during storage at 4 °C, while their stability varied with pH conditions. In vitro digestibility tests showed greater stability of SeNP-ELNs in digestive fluids compared to ELNs alone. Additionally, neither ELNs nor SeNP-ELNs exhibited cytotoxicity toward LO2 cells, and the relative erythrocyte hemolysis remained below 5% at protein concentrations of 2.5, 7.5, 15, 30, and 60 μg/mL. Overall, ultrasonic cell fragmentation effectively loaded plant-derived exosomes with nano-selenium at high capacity, presenting new opportunities for their use as functional components in food and pharmaceutical applications. Full article
(This article belongs to the Section Food Nutrition)
Show Figures

Figure 1

20 pages, 3465 KiB  
Article
Inhibitory Effects of Selected Chemical Substances on the Growth of Filamentous Fungi Occurring in Cellar Management
by Karolina Kostelnikova, Romana Heralecka, Anna Krpatova, Filip Matousek, Jiri Sochor and Mojmir Baron
Microbiol. Res. 2025, 16(8), 182; https://doi.org/10.3390/microbiolres16080182 - 4 Aug 2025
Abstract
This study evaluated the inhibitory efficacy of sulphur dioxide, hydrogen peroxide, copper sulphate pentahydrate, chlorine-based formulations, a chlorine-free formulation, ethanol, and acetic acid against Cladosporium cladosporioides, Aspergillus niger, and Penicillium expansum. An in vitro inhibition test was employed to investigate [...] Read more.
This study evaluated the inhibitory efficacy of sulphur dioxide, hydrogen peroxide, copper sulphate pentahydrate, chlorine-based formulations, a chlorine-free formulation, ethanol, and acetic acid against Cladosporium cladosporioides, Aspergillus niger, and Penicillium expansum. An in vitro inhibition test was employed to investigate the inhibitory properties. The results demonstrated different sensitivities of filamentous fungi to the inhibitors. All tested substances displayed fungicidal properties. Sulphur dioxide (40% NH4HSO3 solution) inhibited growth at a 4% v/v concentration. No minimum effective concentration was established for H2O2; only a 30% w/v solution inhibited P. expansum. CuSO4·5H2O completely inhibited fungal growth at 5% w/v solution, with 2.5% w/v also proving effective. For the chlorine-based product, 40% w/v solution (48 g∙L−1 active chlorine) had the most substantial effect, though it only slowed growth, and NaClO solution completely inhibited growth at 2.35 g NaClO per 100 g of product (50% w/v solution). FungiSAN demonstrated fungicidal effects; however, the recommended dose was insufficient for complete inhibition. Ethanol exhibited the lowest efficacy, while the inhibitory threshold for CH3COOH was found to be a 5% v/v solution. The findings of this study may serve as a basis for informed decision-making when selecting the most suitable product, depending on specific application conditions. Full article
Show Figures

Graphical abstract

21 pages, 3755 KiB  
Article
Thermal and Expansion Analysis of the Lebanese Flatbread Baking Process Using a High-Temperature Tunnel Oven
by Yves Mansour, Pierre Rahmé, Nemr El Hajj and Olivier Rouaud
Appl. Sci. 2025, 15(15), 8611; https://doi.org/10.3390/app15158611 (registering DOI) - 4 Aug 2025
Abstract
This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this [...] Read more.
This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this work presents the first experimental investigation of the traditional Lebanese flatbread baking process under realistic industrial conditions, specifically using a high-temperature tunnel oven with direct flame heating, extremely short baking times (~10–12 s), and peak temperatures reaching ~650 °C, which are essential to achieving the characteristic pocket formation and texture of Lebanese bread. This experimental study characterizes the baking kinetics of traditional Lebanese flatbread, recording mass loss pre- and post-baking, thermal profiles, and dough expansion through real-time temperature measurements and video recordings, providing insights into the dough’s thermal response and expansion behavior under high-temperature conditions. A custom-designed instrumented oven with a steel conveyor and a direct flame burner was employed. The dough, prepared following a traditional recipe, was analyzed during the baking process using K-type thermocouples and visual monitoring. Results revealed that Lebanese bread undergoes significant water loss due to high baking temperatures (~650 °C), leading to rapid crust formation and pocket development. Empirical equations modeling the relationship between baking time, temperature, and expansion were developed with high predictive accuracy. Additionally, an energy analysis revealed that the total energy required to bake Lebanese bread is approximately 667 kJ/kg, with an overall thermal efficiency of only 21%, dropping to 16% when preheating is included. According to previous CFD (Computational Fluid Dynamics) simulations, most heat loss in similar tunnel ovens occurs via the chimney (50%) and oven walls (29%). These findings contribute to understanding the broader thermophysical principles that can be applied to the development of more efficient baking processes for various types of bread. The empirical models developed in this study can be applied to automating and refining the industrial production of Lebanese flatbread, ensuring consistent product quality across different baking environments. Future studies will extend this work to alternative oven designs and dough formulations. Full article
(This article belongs to the Special Issue Chemical and Physical Properties in Food Processing: Second Edition)
Show Figures

Figure 1

20 pages, 1639 KiB  
Case Report
The Power of Preventive Protection: Effects of Vaccination Strategies on Furunculosis Resistance in Large-Scale Aquaculture of Maraena Whitefish
by Kerstin Böttcher, Peter Luft, Uwe Schönfeld, Stephanie Speck, Tim Gottschalk and Alexander Rebl
Fishes 2025, 10(8), 374; https://doi.org/10.3390/fishes10080374 (registering DOI) - 4 Aug 2025
Abstract
Furunculosis caused by Aeromonas salmonicida poses a significant challenge to the sustainable production of maraena whitefish (Coregonus maraena). This case report outlines a multi-year disease management strategy at a European whitefish facility with two production departments, each specialising in different life-cycle [...] Read more.
Furunculosis caused by Aeromonas salmonicida poses a significant challenge to the sustainable production of maraena whitefish (Coregonus maraena). This case report outlines a multi-year disease management strategy at a European whitefish facility with two production departments, each specialising in different life-cycle stages. Recurrent outbreaks of A. salmonicida necessitated the development of effective vaccination protocols. Herd-specific immersion vaccines failed to confer protection, while injectable formulations with plant-based adjuvants caused severe adverse reactions and mortality rates exceeding 30%. In contrast, the bivalent vaccine Alpha Ject 3000, containing inactivated A. salmonicida and Vibrio anguillarum with a mineral oil adjuvant, yielded high tolerability and durable protection in over one million whitefish. Post-vaccination mortality remained low (3.3%), aligning with industry benchmarks, and furunculosis-related losses were fully prevented in both departments. Transcriptomic profiling of immune-relevant tissues revealed distinct gene expression signatures depending on vaccine type and time post-vaccination. Both the herd-specific vaccine and Alpha Ject 3000 induced the expression of immunoglobulin and inflammatory markers in the spleen, contrasted by reduced immunoglobulin transcript levels in the gills and head kidney together with the downregulated expression of B-cell markers. These results demonstrate that an optimised injectable vaccination strategy can significantly improve health outcomes and disease resilience in maraena whitefish aquaculture. Full article
(This article belongs to the Special Issue Fish Pathogens and Vaccines in Aquaculture)
Show Figures

Graphical abstract

22 pages, 3515 KiB  
Article
Biodegradation of Chloroquine by a Fungus from Amazonian Soil, Penicillium guaibinense CBMAI 2758
by Patrícia de A. Nóbrega, Samuel Q. Lopes, Lucas S. Sá, Ryan da Silva Ramos, Fabrício H. e Holanda, Inana F. de Araújo, André Luiz M. Porto, Willian G. Birolli and Irlon M. Ferreira
J. Fungi 2025, 11(8), 579; https://doi.org/10.3390/jof11080579 (registering DOI) - 4 Aug 2025
Abstract
Concern over the presence of pharmaceutical waste in the environment has prompted research into the management of emerging organic micropollutants (EOMs). In response, sustainable technologies have been applied as alternatives to reduce the effects of these contaminants. This study investigated the capacity of [...] Read more.
Concern over the presence of pharmaceutical waste in the environment has prompted research into the management of emerging organic micropollutants (EOMs). In response, sustainable technologies have been applied as alternatives to reduce the effects of these contaminants. This study investigated the capacity of filamentous fungi isolated from iron mine soil in the Amazon region to biodegrade the drug chloroquine diphosphate. An initial screening assessed the growth of four fungal strains on solid media containing chloroquine diphosphate: Trichoderma pseudoasperelloides CBMAI 2752, Penicillium rolfsii CBMAI 2753, Talaromyces verruculosus CBMAI 2754, and Penicillium sp. cf. guaibinense CBMAI 2758. Among them, Penicillium sp. cf. guaibinense CBMAI 2758 was selected for further testing in liquid media. A Box–Behnken factorial design was applied with three variables, pH (5, 7, and 9), incubation time (5, 10, and 15 days), and chloroquine diphosphate concentration (50, 75, and 100 mg·L−1), totaling 15 experiments. The samples were analyzed by gas chromatography–mass spectrometry (GC-MS). The most effective conditions for chloroquine biodegradation were pH 7, 100 mg·L−1 concentration, and 10 days of incubation. Four metabolites were identified: one resulting from N-deethylation M1 (N4-(7-chloroquinolin-4-yl)-N1-ethylpentane-1,4-diamine), two from carbon–carbon bond cleavage M2 (7-chloro-N-ethylquinolin-4-amine) and M3 (N1,N1-diethylpentane-1,4-diamine), and one from aromatic deamination M4 (N1-ethylbutane-1,4-diamine) by enzymatic reactions. The toxicity analysis showed that the products obtained from the biodegradation of chloroquine were less toxic than the commercial formulation of this compound. These findings highlight the biotechnological potential of Amazonian fungi for drug biodegradation and decontamination. Full article
(This article belongs to the Special Issue Fungal Biotechnology and Application 3.0)
Show Figures

Graphical abstract

18 pages, 1812 KiB  
Review
Nanocarriers for Medical Ozone Delivery: A New Therapeutic Strategy
by Manuela Malatesta and Flavia Carton
Nanomaterials 2025, 15(15), 1188; https://doi.org/10.3390/nano15151188 - 3 Aug 2025
Abstract
Ozone (O3) occurs in nature as a chemical compound made of three oxygen atoms. It is an unstable, highly oxidative gas that rapidly decomposes into oxygen. The therapeutic use of O3 dates back to the beginning of the 20th century [...] Read more.
Ozone (O3) occurs in nature as a chemical compound made of three oxygen atoms. It is an unstable, highly oxidative gas that rapidly decomposes into oxygen. The therapeutic use of O3 dates back to the beginning of the 20th century and is currently based on the application of low doses, inducing a moderate oxidative stress that stimulates the antioxidant cellular defenses without causing cell damage. Low O3 doses also induce anti-inflammatory and regenerative effects, and their anticancer potential is under investigation. In addition, the oxidative properties of O3 make it an excellent antibacterial, antimycotic, and antiviral agent. Thanks to these properties, O3 is currently widely used in several medical fields. However, its chemical instability represents an application limit, and ozonated oil is the only stabilized form of medical O3. In recent years, novel O3 formulations have been proposed for their sustained and more efficient administration, based on nanotechnology. This review offers an overview of the nanocarriers designed for the delivery of medical O3, and of their therapeutic applications. The reviewed articles demonstrate that research is active and productive, though it is a rather new entry in the nanotechnological field. Liposomes, nanobubbles, nanoconstructed hydrogels, polymeric nanoparticles, and niosomes were designed to deliver O3 and have been proven to exert antiseptic, anticancer, and pro-regenerative effects when administered in vitro and in vivo. Improving the therapeutic administration of O3 through nanocarriers is a just-started challenge, and multiple prospects may be foreseen. Full article
(This article belongs to the Section Biology and Medicines)
Show Figures

Figure 1

22 pages, 3994 KiB  
Article
Analysis of Foaming Properties, Foam Stability, and Basic Physicochemical and Application Parameters of Bio-Based Car Shampoos
by Bartosz Woźniak, Agata Wawrzyńczak and Izabela Nowak
Coatings 2025, 15(8), 907; https://doi.org/10.3390/coatings15080907 (registering DOI) - 2 Aug 2025
Abstract
Environmental protection has become one of the key challenges of our time. This has led to an increase in pro-environmental activities in the field of cosmetics and household chemicals, where manufacturers are increasingly trying to meet the expectations of consumers who are aware [...] Read more.
Environmental protection has become one of the key challenges of our time. This has led to an increase in pro-environmental activities in the field of cosmetics and household chemicals, where manufacturers are increasingly trying to meet the expectations of consumers who are aware of the potential risks associated with the production of cosmetics and household chemistry products. This is one of the most important challenges of today’s industry, given that some of the raw materials still commonly used, such as surfactants, may be toxic to aquatic organisms. Many companies are choosing to use natural raw materials that have satisfactory performance properties but are also environmentally friendly. In addition, modern products are also characterized by reduced consumption of water, resources, and energy in production processes. These measures reduce the carbon footprint and reduce the amount of plastic packaging required. In the present study, seven formulations of environmentally friendly car shampoo concentrates were developed, based entirely on mixtures of bio-based surfactants. The developed formulations were tested for application on the car body surface, allowing the selection of the two best products. For these selected formulations, an in-depth physicochemical analysis was carried out, including pH, density, and viscosity measurements. Comparison of the results with commercial products available on the market was also performed. Additionally, using the multiple light scattering method, the foamability and foam stability were determined for the car shampoos developed. The results obtained indicate the very high application potential of the products under study, which combine high performance and environmental concerns. Full article
(This article belongs to the Section Environmental Aspects in Colloid and Interface Science)
Show Figures

Figure 1

19 pages, 2157 KiB  
Article
WEEE Glass as a Sustainable Supplementary Cementitious Material: Experimental Analysis on Strength, Durability and Ecotoxic Performance of Mortars
by Raphaele Malheiro, André Lemos, Aires Camões, Duarte Ferreira, Juliana Alves and Cristina Quintelas
Sci 2025, 7(3), 107; https://doi.org/10.3390/sci7030107 - 2 Aug 2025
Viewed by 129
Abstract
This study investigates the use of waste glass powder derived from fluorescent lamps as a partial replacement for cement in mortar production, aiming to valorize this Waste from Electrical and Electronic Equipment (WEEE) and enhance sustainability in the construction sector. Mortars were formulated [...] Read more.
This study investigates the use of waste glass powder derived from fluorescent lamps as a partial replacement for cement in mortar production, aiming to valorize this Waste from Electrical and Electronic Equipment (WEEE) and enhance sustainability in the construction sector. Mortars were formulated by substituting 25% of cement by volume with glass powders from fluorescent lamp glass and green bottle glass. The experimental program evaluated mechanical strength, durability parameters and ecotoxicological performance. Results revealed that clean fluorescent lamp mortars showed the most promising mechanical behavior, exceeding the reference in long-term compressive (54.8 MPa) and flexural strength (10.0 MPa). All glass mortars exhibited significantly reduced chloride diffusion coefficients (85–89%) and increased electrical resistivity (almost 4 times higher), indicating improved durability. Leaching tests confirmed that the incorporation of fluorescent lamp waste did not lead to hazardous levels of heavy metals in the cured mortars, suggesting effective encapsulation. By addressing both technical (mechanical and durability) and ecotoxic performance, this research contributes in an original and relevant way to the development of more sustainable building materials. Full article
Show Figures

Figure 1

46 pages, 2160 KiB  
Review
Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry
by Elifsu Nemli, Deniz Günal-Köroğlu, Resat Apak and Esra Capanoglu
Foods 2025, 14(15), 2718; https://doi.org/10.3390/foods14152718 - 2 Aug 2025
Viewed by 229
Abstract
The plant-based oil industry contributes significantly to food waste/by-products in the form of underutilized biomass, including oil pomace, cake/meal, seeds, peels, wastewater, etc. These waste/by-products contain a significant quantity of nutritious and bioactive compounds (phenolics, lignans, flavonoids, dietary fiber, proteins, and essential minerals) [...] Read more.
The plant-based oil industry contributes significantly to food waste/by-products in the form of underutilized biomass, including oil pomace, cake/meal, seeds, peels, wastewater, etc. These waste/by-products contain a significant quantity of nutritious and bioactive compounds (phenolics, lignans, flavonoids, dietary fiber, proteins, and essential minerals) with proven health-promoting effects. The utilization of them as natural, cost-effective, and food-grade functional ingredients in novel food formulations holds considerable potential. This review highlights the potential of waste/by-products generated during plant-based oil processing as a promising source of bioactive compounds and covers systematic research, including recent studies focusing on innovative extraction and processing techniques. It also sheds light on their promising potential for valorization as food ingredients, with a focus on specific examples of food fortification. Furthermore, the potential for value creation in the food industry is emphasized, taking into account associated challenges and limitations, as well as future perspectives. Overall, the current information suggests that the valorization of plant-based oil industry waste and by-products for use in the food industry could substantially reduce malnutrition and poverty, generate favorable health outcomes, mitigate environmental concerns, and enhance economic profit in a sustainable way by developing health-promoting, environmentally sustainable food systems. Full article
Show Figures

Figure 1

13 pages, 487 KiB  
Article
From Waste to Worth: Utilizing Downgraded Greek Chestnuts in Gluten-Free Functional Biscuits
by Vasiliki Kossyva, Mariastela Vrontaki, Vasileios Manouras, Anastasia Tzereme, Ermioni Meleti, Lamprini Dimitriou, Ioannis Maisoglou, Maria Alexandraki, Michalis Koureas, Eleni Malissiova and Athanasios Manouras
Sci 2025, 7(3), 106; https://doi.org/10.3390/sci7030106 - 2 Aug 2025
Viewed by 123
Abstract
This study investigates the potential of using downgraded chestnuts, which are unsuitable for commercial sale, from five distinct Greek regions to produce chestnut flour and formulate gluten-free biscuits. Chestnuts were dried and milled into flour, which was then used as the sole flour [...] Read more.
This study investigates the potential of using downgraded chestnuts, which are unsuitable for commercial sale, from five distinct Greek regions to produce chestnut flour and formulate gluten-free biscuits. Chestnuts were dried and milled into flour, which was then used as the sole flour ingredient in the biscuit formulation, in order to assess its nutritional and functional contribution. The moisture, lipid, protein, and ash contents were analyzed in chestnut flour samples, which showed significant regional differences. Chestnut flour biscuits (CFB) were compared to wheat flour biscuits (WFB). CFB exhibited significantly higher ash content (3.01% compared to 0.94% in WFB) and greater antioxidant capacity, with DPPH scavenging activity reaching 70.83%, as opposed to 61.67% in WFB, while maintaining similar moisture and lipid levels. Although CFB showed slightly lower protein content, the elevated mineral and phenolic compound levels contributed to its functional value. These findings indicate that downgraded chestnuts can be upcycled into gluten-free bakery products with improved functional characteristics. Given their antioxidant activity and mineral content, chestnut flour biscuits may serve as a valuable option for gluten-free diets, supporting circular economy principles and reducing food waste. Full article
Show Figures

Figure 1

21 pages, 1458 KiB  
Article
Production of a Biosurfactant for Application in the Cosmetics Industry
by Ana Paula Barbosa Cavalcanti, Gleice Paula de Araújo, Káren Gercyane de Oliveira Bezerra, Fabíola Carolina Gomes de Almeida, Maria da Glória Conceição da Silva, Alessandra Sarubbo, Cláudio José Galdino da Silva Júnior, Rita de Cássia Freire Soares da Silva and Leonie Asfora Sarubbo
Fermentation 2025, 11(8), 451; https://doi.org/10.3390/fermentation11080451 (registering DOI) - 2 Aug 2025
Viewed by 184
Abstract
The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal [...] Read more.
The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal risk to humans and the environment, which has attracted the interest of an emerging consumer market and, consequently, the cosmetics industry. The aim of the present study was to produce a biosurfactant from the yeast Starmerella bombicola ATCC 22214 cultivated in a mineral medium containing 10% soybean oil and 5% glucose. The biosurfactant reduced the surface tension of water from 72.0 ± 0.1 mN/m to 33.0 ± 0.3 mN/m after eight days of fermentation. The yield was 53.35 ± 0.39 g/L and the critical micelle concentration was 1000 mg/L. The biosurfactant proved to be a good emulsifier of oils used in cosmetic formulations, with emulsification indices ranging from 45.90 ± 1.69% to 68.50 ± 1.10%. The hydrophilic–lipophilic balance index demonstrated the wetting capacity of the biosurfactant and its tendency to form oil-in-water (O/W) emulsions, with 50.0 ± 0.20% foaming capacity. The biosurfactant did not exhibit cytotoxicity in the MTT assay or irritant potential. Additionally, an antioxidant activity of 58.25 ± 0.32% was observed at a concentration of 40 mg/mL. The compound also exhibited antimicrobial activity against various pathogenic microorganisms. The characterisation of the biosurfactant using magnetic nuclear resonance and Fourier transform infrared spectroscopy revealed that the biomolecule is a glycolipid with an anionic nature. The results demonstrate that biosurfactant produced in this work has potential as an active biotechnological ingredient for innovative, eco-friendly cosmetic formulations. Full article
(This article belongs to the Special Issue The Industrial Feasibility of Biosurfactants)
Show Figures

Figure 1

Back to TopTop