Search Results (11)

Grapevine downy mildew is a major disease in vineyards all around the world, caused by the oomycete Plasmopara viticola (Berk. & M. A. Curtis) Berl. & De Toni. Normally, its control depends almost exclusively on chemical and copper-based fungicides, especially in high-incidence areas with high relative humidity and mild temperatures. However, the European Union is determined to reduce the application of these phytochemicals by at least 50% by 2030, forcing winegrowers to seek alternative low-input strategies for proper sanitary maintenance. Basic substances (BSs), described in European Regulation (EC) 1107/2009, stand out as promising alternatives, but their molecular mechanism of action remains mostly unknown. In this context, this study analyzed the genetic effect in grapevine plants of several commercial products composed of BSs (chitosan, soy lecithin, Equisetum arvense and Salix cortex). All products exhibited promising results, triggering the induction of similar defence mechanisms, which included pathogenesis-related proteins (PRs), involved in direct pathogen repression; stilbenes, capable of producing antimicrobial compounds such as resveratrol and pterostilbene; several hormones, including oxylipins, ethylene, salicylic acid and terpenes, mediating immune signalling; and genes related to structural features of the plant, such as lignin, callose, cellulose and cuticular wax, constituting a first physiological barrier against P. viticola. Disease severity reduction differed among treatments, with Salix cortex showing the highest efficacy (58%), followed by BABA (38%) and LESOY (35%), while LECI and CHIT had minor effects (<9%). Gene expression analyses revealed that Salix cortex modulated the highest percentage of genes (41%), followed by natural infection without treatment (32%), LESOY (27%), BABA (26%), LECI (23%) and CHIT (23%). In terms of defence mechanisms, Salix cortex promoted the most pathways, LESOY induced eight, BABA and LECI seven and CHIT five. Overall, these results indicate that BSs can modulate several defence pathways in grapevine, supporting their potential use as sustainable alternatives for controlling downy mildew. Full article

Coatings are often applied in the materials industry to impart hydrophobic properties to the produced materials. Commonly used coatings contain plastics as well as perfluorinated compounds, which pose challenges for environmental sustainability due to their persistence and end-of-life impacts. Coatings based on natural wax, such as rapeseed, soy, palm or beeswax, constitute a key bio-based and more sustainable alternative. These waxes exhibit high hydrophobicity while also being biodegradable, offering opportunities to replace fossil-derived coatings within circular-economy material systems. Wax coating constitutes a protective layer that undergoes biodegradation after a certain amount of time. This paper presents the results of studies concerning the development of a wax coating characterized by a coarse microstructure that increases water resistance, and an appropriate susceptibility to biodegradation. It was revealed that all the analysed coatings were susceptible to biodegradation, although their rates varied markedly depending on wax type and form. The biodegradation of palm wax in bulk form and as a thick layer was 17% and 80%, respectively, after 180 days. Palm wax exhibited a pronounced ability to bind inorganic and organic matter deposits, which reduced the degradation rate. When applied as a thin coating, palm wax did not form such a barrier. Palm wax significantly influences coating durability because its surface undergoes morphic changes induced by bio-surfactants secreted by microorganisms. These changes the adhesion of organic and inorganic matter particles, and the layer thus established limits the diffusion of oxygen, enzymes and microorganisms to the wax coating. The tests demonstrated that the addition of palm wax to wax mixtures allows the degradation rate to be controlled, and that its inhibitory effect is strongly dependent on the geometry of the material. Full article

Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation, rheological properties, and nanostructural organization of rice starch (RS) gels. Rice starch suspensions were blended with 5–20% (dry basis) of either whole okara or DF, thermally gelatinized, and analyzed using dynamic rheology, synchrotron-based Wide-Angle X-ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) spectroscopy. DF markedly reduced the gelation temperature and enhanced storage modulus (G′), indicating earlier and stronger gel network formation. WAXS analysis showed that DF more effectively disrupted long-range molecular ordering, as evidenced by suppressed crystallinity development and disrupted molecular ordering within the A-type lattice. FTIR spectra revealed intensified O–H stretching and new ester carbonyl bands, with progressively higher short-range molecular order (R_1047/1022) in DF-modified gels. While whole okara provided moderate retrogradation resistance and contributed to network cohesiveness via its matrix of fiber, protein, and lipid, DF exhibited superior retrogradation inhibition and gel stiffness due to its purity and stronger fiber–starch interactions. These results highlight the functional divergence of okara-derived ingredients and support their targeted use in formulating stable, fiber-enriched, starch-based foods. Full article

This research aimed to produce eco-friendly straws using soy protein isolate (SPI) and cassava starch (CS) at different ratios by the extrusion technique and by coating with beeswax and shellac wax. Three straw formulations (F) (F1: 24.39% SPI–24.39% CS; F2: 19.51% SPI–29.37% CS; and F3: 14.63% SPI–34.15% CS) were prepared, incorporating glycerol (14.6% w/w) and water (36.6% w/w). After extrusion and drying at 80 °C for 20 h, visual assessment favored F2 straws due to smoother surfaces, the absence of particles, and enhanced straightness. For the physical property test, the straws were softened in pH buffer solutions for 5 min. To simulate practical application, mechanical bending strength was studied under different relative humidity (RH) settings. Water absorption reduced the strength as RH increased. F2 straws outperformed other formulations in bending strength at 54% RH. For hydrophobic coatings, F2 was chosen. Beeswax- and shellac wax-coated straws displayed negligible water absorption and sustained their integrity for over 6 h compared to uncoated straws. This study shows that extrusion and natural coatings may make sustainable straws from SPI and CS. These efforts help meet the growing demand for eco-friendly plastic alternatives, opening up new options for single-use straws. Full article

A special technique has been developed for producing a composite aerogel which consists of graphene oxide and soy wax (GO/wax). The reduction of graphene oxide was carried out by the stepwise heating of this aerogel to 250 °C. The aerogel obtained in the process of the stepwise thermal treatment of rGO/wax was studied by IR and Raman spectroscopy, scanning electron microscopy, and thermogravimetry. The heat treatment led to an increase in the wax fraction accompanied by an increase in the contact angle of the rGO/wax aerogel surface from 136.2 °C to 142.4 °C. The SEM analysis has shown that the spatial structure of the aerogel was formed by sheets of graphene oxide, while the wax formed rather large (200–1000 nm) clumps in the folds of graphene oxide sheets and small (several nm) deposits on the flat surface of the sheets. The sorption properties of the rGO/wax aerogel were studied with respect to eight solvent, oil, and petroleum products, and it was found that dichlorobenzene (85.8 g/g) and hexane (41.9 g/g) had the maximum and minimum sorption capacities, respectively. In the case of oil and petroleum products, the indicators were in the range of 52–63 g/g. The rGO/wax aerogel was found to be highly resistant to sorption–desorption cycles. The cyclic tests also revealed a swelling effect that occurred differently for different parts of the aerogel. Full article

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies. Full article

This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels. The physiochemical behavior of oleogel samples was evaluated using colorimetry, microscopy, FTIR, mechanical, crystallization kinetics, X-ray diffraction, and a drug release investigation. The prepared oleogels were light yellow, and adding emulsifiers did not change their appearance. All oleogels showed an oil binding capacity of >98%, independent of emulsifier treatment. The surface topography revealed that emulsifiers smoothed the surface of the oleogels. Bright-field and polarized micrographs showed the presence of wax grains and needles. FTIR spectra indicated that oleogel samples had the same functional group diversity as the raw materials. The oleogel samples lacked a hydrogen-bonding peak. Hence, we postulated that non-covalent interactions were involved in the oleogel preparation. According to stress relaxation studies, the firmness and elastic component of oleogels were unaffected by emulsifiers. However, EML3 (oleogel containing sorbitan monooleate) showed lower relaxing characteristics than the others. EML3 exhibited the slowest crystallization profile. Due to its low d-spacing, EML3 was found to have densely packed crystal molecules and the largest crystallite size. The in vitro drug release studies showed that emulsifier-containing oleogels dramatically affected curcumin release. These results may help customize oleogels properties to adjust bioactive component release in the food and pharmaceutical industries. Full article

Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner. Full article

In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products. Full article

Inexpensive and no-maintenance biodegradable soil moisture sensors could improve existing knowledge on spatial and temporal variability of available soil water at field-scale. Such sensors can unlock the full potential of variable-rate irrigation (VRI) systems to optimize water applications in irrigated cropping systems. The objectives of this study were to assess (i) the degradation of soil moisture sensor component materials and (ii) the effects of material degradation on maize (Zea Mays L.) growth and development. This study was conducted in a greenhouse at Colorado State University, Colorado, USA, by planting maize seeds in pots filled with three growing media (field soil, silica sand, and Promix commercial potting media). The degradation rate of five candidate sensor materials (three blends of beeswax and soy wax, balsa wood, and PHBV (poly(3-hydroxybutyrate-co-3-hydroxyvalerate))) was assessed by harvesting sensor materials at four maize growth stages (30, 60, 90, and 120 days after transplanting). All materials under consideration showed stability in terms of mass and dimension except PHBV. PHBV was degraded entirely within 30 days in soil and Promix, and within 60 days in sand. Balsa wood did now show any significant reduction in mass and dimensions in all growth media. Similarly, there was no significant mass loss across wax blends (p = 0.05) at any growth stage, with a few exceptions. Among the wax blends, 3:1 (beeswax:soy wax) was the most stable blend in terms of mass and dimension with no surface cracks, making it a suitable encapsulant for soil sensor. All materials under consideration did not have any significant effect on maize growth (dry biomass, green biomass, and height) as compared to control plants. These results indicated that 3:1 beeswax:soy wax blend, PHBV, and balsa wood could be suitable candidates for various components of biodegradable soil moisture sensors. Full article

Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O₂ and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology. Full article