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Aim: The centre–periphery hypothesis (CPH) sustains that peripheral populations are subjected to harsher environmental conditions, which reduces demographic performance manifested, among others, by lower abundance, higher inbreeding and higher developmental instability. However, range centrality/peripherality is not necessarily a good proxy for environmental suitability since geographical distributions are often irregular in shape, barriers may limit dispersal towards suitable areas, and ancestral range shifts may have occurred unevenly in each direction. We evaluated predictions of the CPH for populations of the Neotropical lizard Notomabuya frenata by modelling the effects of environmental suitability and geographical centrality/peripherality upon demographic performance. Location: Brazilian Cerrado. Taxon: Notomabuya frenata (Squamata, Scincidae). Methods: We used populational values of body size, body mass, body condition, tail autotomy and fluctuating asymmetry (FA; a proxy of developmental instability) to estimate demographic performance. Then, we built correlative models to estimate environmental suitability for each sampled population. Finally, we used hierarchical Bayesian models based on a combination of stochastic partial differential equations and integrated nested Laplace approximations to model the relationships between demographic performance and predictor variables (geographical centrality/peripherality and environmental suitability) and make predictions across the geographical distribution of N. frenata. Results: Generalized boosting produced the best environmental suitability models. The total suitability area spanned more than 4 million km2 in cis‐Andean South America. All scalation counts presented some degree of asymmetry. Only three response variables—all related to FA—responded significantly to predictor changes. Contrary to the predictions of the CPH, one scalation count presented higher asymmetry closer to the range center and another in more suitable environments. Peripherality did not significantly influence any of the response variables. Main Conclusions: Populations may respond differently to geographical centrality/peripherality and environmental suitability, as these characteristics do not necessarily coincide. Studies testing the CPH should ideally incorporate these different predictors of demographic performance. [ABSTRACT FROM AUTHOR]

The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) and to evaluate the effect of adding these polymers on the properties of fish gelatin films. The films FG/CMC and FG/PVOH were produced in the proportions 90/10, 80/20 and 70/30 and characterized their physical, chemical and functional properties. The addition of CMC and PVOH improved the mechanical strength, barrier property and water solubility of gelatin films. FG/CMC films showed greater tensile strength and greater solubility than FG/PVOH. The maximum concentration of CMC promoted the highest mechanical resistance, while the highest PVOH content produced the film with the lowest solubility. The proposed mixing systems proved to be adequate to improve the properties of fish gelatin films, with potential for application in the packaging sector. [ABSTRACT FROM AUTHOR]

The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials. The results of the study indicated that the DE degree influences the characteristics of reconstitution, storage, controlled release and degradation characteristics of encapsulated bioactive compounds. The increase in dextrose equivalent improves microparticle solubility, wettability and density, mainly due to the size of the maltodextrin molecules. The adsorption kinetics and sorption isotherm curves confirmed the increase in the hygroscopicity of maltodextrins with higher degrees of polymerization. The size of the maltodextrin chains influenced the release and protection of the encapsulated lime essential oil. Finally, the maltodextrin polymerization degree can be considered a parameter that will influence the physicochemical properties of microencapsulated food. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers. Different solid compositions were evaluated: GA, GA/WPI (1:1) and WPI, as well as oil concentration (5.0, 7.5 and 10% w/w). Emulsions were prepared using an ultrasonic homogenizer. Viscosity, oil droplet size, zeta potential, pH and conductivity were measured to predict the emulsion stability over a period of 4 h (estimated time until complete drying in microencapsulation processes). Emulsion rheological behaviour and microstructure were characterized. All emulsions were stable during the time period analysed, and no destabilization characteristic was observed. The pH, conductivity and viscosity showed no significant difference (p > 0.05) over the 4-h period. Emulsions with WPI showed higher zeta potential values, confirming the biopolymer electrosteric stabilization. The combination of wall materials (GA/WPI) and the oil concentration increased the average droplet size. The results of the apparent viscosity at shear rate of 100 s-1 confirmed the emulsions stability. These values did not change significantly considering the fresh emulsions and emulsions after 4 h of preparation. The emulsifying biopolymers showed to be excellent natural stabilizers for lime essential oil emulsions, highlighting the results using WPI. [ABSTRACT FROM AUTHOR]

This study aimed at evaluating the potential of gum arabic in combination with maltodextrin for the microencapsulation of cinnamon essential oil by spray drying to maximize its hygroscopic, thermal and chemical stability. The corresponding isotherm exhibited type II behavior (sigmoidal curve), and the best fit was obtained for the GAB model (E = 4.81%). Differential scanning calorimetry (DSC) analysis showed that the increased moisture content caused a significant reduction of the glass transition temperature (Tg) of the microparticles. Microparticles stored at intermediate humidity exhibited thermal stability and a lower mass loss, while storing at low temperatures led to higher antioxidant capacity and cinnamaldehyde retention. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the use of different prebiotic biopolymers in lime essential oil microencapsulation. Whey protein isolate, inulin and oligofructose biopolymers were used. The addition of prebiotic biopolymers reduced emulsion viscosity, although it produced larger droplet sizes (0.31–0.32 µm). Moisture values (2.94–3.13 g/100 g dry solids) and water activity (0.152–0.185) were satisfactory, being within the appropriate range for powdered food quality. Total oil content, limonene retention values and antioxidant activity of the microparticles containing essential oil decreased in the presence of the carbohydrates. The addition of prebiotic biopolymers reduced the microparticle thermal stability. X-ray diffraction confirmed the amorphous characteristic of the microparticles and the interaction of the essential oil with the wall material. The presence of prebiotic biopolymers can be a good alternative for lime essential oil microparticles, mainly using fibre that has a functional food appeal and can improve consumer health. [ABSTRACT FROM PUBLISHER]

This study seeks to evaluate the influence of different dextrose equivalent values on the characteristics of emulsions assisted by ultrasound and lime essential oil microparticles. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The physicochemical properties of the emulsions (viscosity and droplet size) and dry powders, by spray drying (moisture content, water activity, particle size, surface oil, encapsulation efficiency, oil and limonene retention, x-ray diffraction, thermal and antioxidant activity analysis), were studied to measure the quality of the encapsulated materials. Maltodextrins with high DE values (10 and 20) had lower viscosities and consequently smaller droplet and particle sizes. The treatments showed significantly different and good retention for the majority compounds of the lime essential oil and maintained high antioxidant activity. Maltodextrin of DE 20 presented better significant oil retention values (77.6%) and encapsulation efficiency (83.3%). In conclusion, the degree of maltodextrin hydrolyzation can interfere with the physicochemical parameters of lime essential oil microparticles, observing the best results at higher DE values. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers. Different solid compositions were evaluated: GA, GA/WPI (1:1) and WPI, as well as oil concentration (5.0, 7.5 and 10% w/w). Emulsions were prepared using an ultrasonic homogenizer. Viscosity, oil droplet size, zeta potential, pH and conductivity were measured to predict the emulsion stability over a period of 4 h (estimated time until complete drying in microencapsulation processes). Emulsion rheological behaviour and microstructure were characterized. All emulsions were stable during the time period analysed, and no destabilization characteristic was observed. The pH, conductivity and viscosity showed no significant difference (p > 0.05) over the 4-h period. Emulsions with WPI showed higher zeta potential values, confirming the biopolymer electrosteric stabilization. The combination of wall materials (GA/WPI) and the oil concentration increased the average droplet size. The results of the apparent viscosity at shear rate of 100 s−1confirmed the emulsions stability. These values did not change significantly considering the fresh emulsions and emulsions after 4 h of preparation. The emulsifying biopolymers showed to be excellent natural stabilizers for lime essential oil emulsions, highlighting the results using WPI. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sapota-do-solimões juice is a suitable matrix for functional juice. • The probiotic viability was kept above 9 log CFU/mL during 30 days at 4 °C. • After in vitro digestion the microbial counts were higher in synbiotic juice. • FOS protected L. casei B-442 in the simulated digestion. • No FOS hydrolysis was observed during the storage and after in vitro digestion. Sapota-do-solimões (Quararibea cordata) juice was fermented by Lacticaseibacillus casei B-442 to produce a probiotic and a synbiotic juice. The synbiotic juice was obtained by adding fructooligosaccharides (FOS, 7%, w/v). After the fermentation (37 °C by 15 h) the L. casei viability was above 11 log CFU/mL in both juices. The microbial survival rate after 30 days of cold storage (4 °C) was higher in probiotic juice (97%) than in prebiotic juice (82%). The effect of fermentation and the food matrix on L. casei viability was assessed by the simulated digestion at the beginning and the end of cold storage (4 °C for 30 days). After the simulated digestion, the probiotic counts were above 8 log CFU/mL in synbiotic juice and above 4 log CFU/mL in probiotic juice. The main L. casei metabolites produced in the sapota-dos-solimões juice were lactic acid and acetic acid. Isobutyric, and propionic acids presented higher production in synbiotic juice compared to the probiotic juice. No FOS hydrolysis was observed during the storage or the simulated digestion. L. casei did not consume FOS as carbon source. Thus, sapota-do-solimões juice is an exotic suitable non-dairy-based matrix for functional beverages. [ABSTRACT FROM AUTHOR]

This study evaluates the modulation of flavor and aroma using cold plasma technology. The work investigated the effects of dielectric barrier discharge plasma on the volatile compounds and flavor profile of fruit pulps, using a juice rich in terpenoids and sesquiterpenoids as a case study. Camu-camu pulp was subjected to cold plasma processing operating at different induction frequencies (200–30000 Hz). A total of 24 compounds were identified using GC-MS analysis, consisting mainly of terpenoids, sesquiterpenoids, and alcohols. Dielectric barrier discharge plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions caused by cold plasma application was discussed and correlated to flavor and aroma modulation. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using cold plasma technology. • DBD plasma technology can modulate flavor and aroma of fruit juices. • Plasma species reacts with the volatile compounds. • Reaction pathways were presented, and the changes discussed. • Hydrogenation reactions were favored during DBD plasma application. • Flavor and aroma profiles were presented. [ABSTRACT FROM AUTHOR]

This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. • Cold plasma technology can modulate flavor and aroma of fruit juices. • Plasma species reacts with the volatile compounds. • Reaction pathways were presented, and the changes discussed. • Terpenes and sesquiterpenes were the most affected compounds. • Flavor and aroma profiles were presented. [ABSTRACT FROM AUTHOR]

Atmospheric and vacuum cold plasma technologies were applied to the Amazonian sapota-do-Solimões juice (Quararibea cordata Vischer) to evaluate its effects on several physicochemical and nutritional characteristics. The study was carried out applying atmospheric cold plasma using the dielectric barrier discharge (DBD) system operating at different frequencies (50 to 960 Hz) and processing times (5 to 15 min); and vacuum plasma operating at different synthetic air flow rates (10 to 30 mL/min) and processing times (10 to 30 min). The results from 1H NMR coupled with chemometrics showed a decrease in the amount of sucrose, glucose, fructose, and alanine in sapota-dos-Solimões juice. The increase in frequency and processing time increased the concentration of phenolic when applying atmospheric cold plasma, while a decrease in concentration was observed when vacuum plasma was applied. Atmospheric cold plasma processing increased the antioxidant activity of sapota-dos-Solimões more than vacuum plasma. The juice pH and total soluble solids content were not significantly affected by plasma processing. Plasma treated did not significantly change the perceived color (DE < 3), maintaining the yellow characteristic color (h° ~ 70). [ABSTRACT FROM AUTHOR]

Nanofertilizers represent a promising and innovative solution in modern agriculture, offering sustainability and efficiency to improve crop performance and optimize natural resource utilization. These fertilizers are distinguished by their nanometer-sized particles, facilitating better absorption and utilization by crops. A notable approach in nanofertilizer formulation is the controlled release of nutrients, ensuring a steady and gradual availability of essential elements to plants throughout their growth cycle. This approach curtails excessive fertilizer application, reduces leaching, minimizes negative environmental impact, and enhances nutrient utilization efficiency. Innovative carriers, in turn, play a fundamental role in the precise delivery of nutrients. Eco-friendly materials are being explored as sustainable alternatives to encapsulate the nutrients, ensuring they are available to plants when needed. This not only contributes to the preservation of natural resources but also reduces the negative environmental impacts associated with conventional agriculture. Therefore, this review article highlights promising advancements in agricultural technology, with a focus on the utilization of slow-release nanofertilizers and innovative carriers as sources of essential nutrients such as nitrogen, phosphorus, and potassium in agricultural practices, emphasizing the use of these technologies to promote environmental sustainability and agricultural efficiency. [ABSTRACT FROM AUTHOR]

Summary: Unripe green coffee is one of the by‐products from coffee processing that does not have many applications in higher value‐added food products. This study aimed to evaluate the chemical, technological, and sensory properties of rice‐based breakfast cereal made with micronised‐roasted coffee (MRC) from green coffee fruits. The products were elaborated with different MRC concentrations (2, 5 and 9%) and manufactured in a single screw extruder. Data were analysed by analysis of variance and Tukey's test (p < 0.05). The increase in MRC concentration improved the contents of caffeine, chlorogenic and caffeic acids in the breakfast cereals, and reduced the luminosity and expansion index due to the presence of brown colour and fibres from coffee beans. The cereal made with 5% of MRC was more accepted by consumers. Thus, MRC has proven to be a potential source of bioactive compounds, fibres and natural brownish colour for breakfast cereals. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the relationship that different actors involved in family farming, residing in a Quilombola community in the municipality of Paulistana - Piauí, establish with agricultural activities. Thus, a field study was conducted to carry out interviews with a semi-structured questionnaire, containing objective and subjective questions. The majority (76.47%) of respondents were female, aged between 18 and 30 years old, most of whom had incomplete primary education and had an income of up to 1 minimum wage. 84.22% of respondents confirmed that their children contribute to agricultural activities. 7 teenagers were identified, between 12 and 18 years old. 70.58% of adolescents reported carrying out agricultural and non-agricultural activities on the family property. Regarding the intention to stay or escape from the rural environment, 64.70% stated that they intend to migrate to the urban area of the city, in order to study or seek better job opportunities. 92.31% of women responded that they felt valued by society and entities linked to family farming. In turn, 87.5% of the elderly reported having a health problem, including back pain and high blood pressure. Therefore, the number of children carrying out agricultural activities in the rural community is significant and, due to the lack of work and study opportunities, there is a high proportion of young people who do not wish to remain in the community. Furthermore, women play an important role in the context of family farming, actively participating in the various activities within the property and the rural community, just as the elderly farming population demonstrates health problems related to their work activities. [ABSTRACT FROM AUTHOR]

Summary: The adoption of vegetarian diets has been increasingly embraced by individuals seeking to improve their health and reduce their environmental impact. One concern regarding this dietary choice is the adequate intake of proteins with nutritional quality comparable to animal‐derived proteins. In this regard, plant‐based proteins have been the focus of studies and technological developments aimed at enhancing their nutritional and functional properties. The application of ultrasound to plant proteins has proven to be an effective strategy for modifying their structure and improving their digestibility, solubility, and viscosity. This review article presents studies that have investigated the modification of plant‐based proteins using ultrasound, with emphasis on their nutritional and technological implications. The effects of ultrasound on protein structure and properties will be discussed, as well as the potential applications in the food industry. [ABSTRACT FROM AUTHOR]

The interest in the consumption of edible flowers has increased since they represent a rich source of bioactive compounds, which are significantly beneficial to human health. The objective of this research was to access the bioactive compounds and antioxidant and cytotoxic properties of unconventional alternative edible flowers of Hibiscus acetosella Welw. Ex Hiern. The edible flowers presented pH value of 2.8 ± 0.00, soluble solids content of 3.4 ± 0.0 °Brix, high moisture content of about 91.8 ± 0.3%, carbohydrates (6.9 ± 1.2%), lipids (0.90 ± 0.17%), ashes (0.4 ± 0.0%), and not detectable protein. The evaluation of the scavenging activity of free radicals, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), of the flower extract was better than the results observed for other edible flowers (507.8 ± 2.7 μM TE and 783.9 ± 30.8 μM TE, respectively) as well as the total phenolic composition (TPC) value (568.8 ± 0.8 mg GAE/g). These flowers are rich in organic acids and phenolic compounds, mainly myricetin, and quercetin derivatives, kaempferol, and anthocyanins. The extract showed no cytotoxicity for the cell lineages used, suggesting that the extract has no directly harmful effects to cells. The important bioactive compound identified in this study makes this flower especially relevant in the healthy food area due to its nutraceutical potential without showing cytotoxicity. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate the bioactive compounds and functional properties of Passiflora quadrangularis, aiming to contribute to future studies on the elaboration of functional products based on this species. The chemical analysis of flavonoids from the leaves, as well as the chemical composition of fruits (specifically the pericarp) were accessed herein. The functional properties are directly dependent on specific extracts, and the aqueous extract and the flavonoid fraction are responsible for the sedative property. The presence of C‐glycosyl flavonoids is highly reported in the chemical composition, highlighting the vitexin‐2″‐O‐xyloside. Few studies have been focused on this species, and most of them are devoted to the sedative properties of the genus Passiflora spp. However, a review on the main available information on this species is of extreme interest for the research and development of products in pharmaceuticals, cosmetics, and food areas. [ABSTRACT FROM AUTHOR]

Studies based on the effect of cold plasma excitation frequency on the physicochemical properties of unconventional starches, such as Goeppertia allouia (popularly known as aria in Brazil), have not been extensively found in the scientific literature. Treatments using 5 different excitation frequencies from 50 to 550 Hz were performed on a dielectric barrier cold plasma equipment operated at 20 kV for 15 min. The morphological and physicochemical changes in starches were investigated by scanning electronic microscopy (SEM), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FTIR). The content of amylose, reducing sugars, carbonyl, and carboxyl groups, as well as the starch digestibility, gel hydration, pasting, and thermal properties of native and treated starches were investigated. The native starch presented C-type polymorphism; however, the starch treated at 200 Hz presented higher proportion of A-type/B-type crystals and crystallinity. These changes in the phase composition and crystallinity directly affected the physicochemical properties of the aria starch, increasing its hydration properties and content of resistant starch. In general, the excitation frequency of cold plasma can be used to modulate the physicochemical behavior of starches, being considered a green and non-destructive technique. Thus, the application of cold plasma showed to be an important tool to obtain tunable polysaccharides from aria for a wide range of industrial purposes, such as in food, chemical, or pharmaceutical fields. [ABSTRACT FROM AUTHOR]

BACKGROUND: Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno‐functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno‐functional and sensory properties. RESULTS: Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl‐life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION: APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno‐functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Bromelain has potential as an analgesic, an anti-inflammatory, and in cancer treatments. Despite its therapeutic effects, this protein undergoes denaturation when administered orally. Microencapsulation processes have shown potential in protein protection and as controlled release systems. Thus, this paper aimed to develop encapsulating systems using sodium alginate as a carrier material and positively charged amino acids as stabilizing agents for the controlled release of bromelain in in vitro tests. The systems were produced from the experimental design of centroid simplex mixtures. Characterizations were performed by FTIR showing that bromelain was encapsulated in all systems. XRD analyses showed that the systems are semi-crystalline solids and through SEM analysis the morphology of the formed systems followed a pattern of rough microparticles. The application of statistical analysis showed that the systems presented behavior that can be evaluated by quadratic and special cubic models, with a p-value < 0.05. The interaction between amino acids and bromelain/alginate was evaluated, and free bromelain showed a reduction of 74.0% in protein content and 23.6% in enzymatic activity at the end of gastric digestion. Furthermore, a reduction of 91.6% of protein content and 65.9% of enzymatic activity was observed at the end of intestinal digestion. The Lis system showed better interaction due to the increased stability of bromelain in terms of the amount of proteins (above 63% until the end of the intestinal phase) and the enzymatic activity of 89.3%. Thus, this study proposes the development of pH-controlled release systems aiming at increasing the stability and bioavailability of bromelain in intestinal systems. [ABSTRACT FROM AUTHOR]

Poly(p-anisidine) (PPA) is a polyaniline derivative presenting a methoxy (–OCH3) group at the para position of the phenyl ring. Considering the important role of conjugated polymers in novel technological applications, a systematic, combined experimental and theoretical investigation was performed to obtain more insight into the crystallization process of PPA. Conventional oxidative polymerization of p-anisidine monomer was based on a central composite rotational design (CCRD). The effects of the concentration of the monomer, ammonium persulfate (APS), and HCl on the percentage of crystallinity were considered. Several experimental techniques such as X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), multifractal analysis, Nuclear Magnetic Resonance (13C NMR), Fourier-transform Infrared spectroscopy (FTIR), and complex impedance spectroscopy analysis, in addition to Density Functional Theory (DFT), were employed to perform a systematic investigation of PPA. The experimental treatments resulted in different crystal structures with a percentage of crystallinity ranging from (29.2 ± 0.6)% (PPA1HT) to (55.1 ± 0.2)% (PPA16HT-HH). A broad halo in the PPA16HT-HH pattern from 2θ = 10.0–30.0° suggested a reduced crystallinity. Needle and globular-particle morphologies were observed in both samples; the needle morphology might have been related to the crystalline contribution. A multifractal analysis showed that the PPA surface became more complex when the crystallinity was reduced. The proposed molecular structures of PPA were supported by the high-resolution 13C NMR results, allowing us to access the percentage of head-to-tail (HT) and head-to-head (HH) molecular structures. When comparing the calculated and experimental FTIR spectra, the most pronounced changes were observed in ν(C–H), ν(N–H), ν(C–O), and ν(C–N–C) due to the influence of counterions on the polymer backbone as well as the different mechanisms of polymerization. Finally, a significant difference in the electrical conductivity was observed in the range of 1.00 × 10−9 S.cm−1 and 3.90 × 10−14 S.cm−1, respectively, for PPA1HT and PPA16HT-HH. [ABSTRACT FROM AUTHOR]

Considerable efforts have been spent on environmentally friendly particles for the encapsulation of essential oils. Polymeric particles were developed to encapsulate the essential oil from Piper nigrum based on gelatin and poly–ε–caprolactone (PCL) carriers. Gas Chromatography ((Flame Ionization Detection (GC/FID) and Mass Spectrometry (GC/MS)), Atomic Force Microscopy (AFM), Nanoparticle Tracking Analysis (NTA), Confocal Laser Scanning Microscopy (CLSM), Attenuated Total Reflectance–Fourier-transform Infrared Spectroscopy (ATR–FTIR), and Ultraviolet–Visible (UV–VIS) spectroscopy were used for the full colloidal system characterization. The essential oil was mainly composed of β-caryophyllene (~35%). The stability of the encapsulated systems was evaluated by Encapsulation Efficiency (EE%), electrical conductivity, turbidity, pH, and organoleptic properties (color and odor) after adding different preservatives. The mixture of phenoxyethanol/isotialzoni-3-one (PNE system) resulted in enhanced stability of approximately 120 and 210 days under constant handling and shelf-life tests, respectively. The developed polymeric system presented a similar controlled release in acidic, neutral, or basic pH, and the release curves suggested a pulsatile release mechanism due to a complexation of essential oil in the PCL matrix. Our results showed that the developed system has potential as an alternative stable product and as a controlling agent, due to the pronounced bioactivity of the encapsulated essential oil. [ABSTRACT FROM AUTHOR]

The development of conjugated polymer-based nanocomposites by adding metallic particles into the polymerization medium allows the proposition of novel materials presenting improved electrical and optical properties. Polyaniline Emeraldine-salt form (ES–PANI) has been extensively studied due to its controllable electrical conductivity and oxidation states. On the other hand, tungsten oxide (WO3) and its di-hydrated phases, such as WO3·2H2O, have been reported as important materials in photocatalysis and sensors. Herein, the WO3·2H2O phase was directly obtained during the in-situ polymerization of aniline hydrochloride from metallic tungsten (W), allowing the formation of hybrid nanocomposites based on its full oxidation into WO3·2H2O. The developed ES–PANI–WO3·2H2O nanocomposites were successfully characterized using experimental techniques combined with Density Functional Theory (DFT). The formation of WO3·2H2O was clearly verified after two hours of synthesis (PW2 nanocomposite), allowing the confirmation of purely physical interaction between matrix and reinforcement. As a result, increased electrical conductivity was verified in the PW2 nanocomposite: the DFT calculations revealed a charge transfer from the p-orbitals of the polymeric phase to the d-orbitals of the oxide phase, resulting in higher conductivity when compared to the pure ES–PANI. [ABSTRACT FROM AUTHOR]

A new systematic structural study was performed using the Atomic Force Microscopy (AFM) reporting statistical parameters of polymeric particles based on gelatin and poly-ε-caprolactone (PCL) containing essential oil from Lippia origanoides. The developed biocides are efficient alternative controlling agents of Conotrachelus humeropictus and Moniliophtora perniciosa, the main pests of Theobroma grandiflorum. Our results showed that the particles morphology can be successfully controlled by advanced stereometric parameters, pointing to an appropriate concentration of encapsulated essential oil according to the particle surface characteristics. For this reason, the absolute concentration of 1000 µg·mL−1 (P1000 system) was encapsulated, resulting in the most suitable surface microtexture, allowing a faster and more efficient essential oil release. Loaded particles presented zeta potential around (–54.3 ± 2.3) mV at pH = 8, and particle size distribution ranging from 113 to 442 nm. The hydrodynamic diameter of 90% of the particle population was found to be up to (405 ± 31) nm in the P1000 system. The essential oil release was evaluated up to 80 h, with maximum release concentrations of 63% and 95% for P500 and P1000, respectively. The best fit for the release profiles was obtained using the Korsmeyer–Peppas mathematical model. Loaded particles resulted in 100% mortality of C. humeropictus up to 48 h. The antifungal tests against M. perniciosa resulted in a minimum inhibitory concentration of 250 µg·mL−1, and the P1000 system produced growth inhibition up to 7 days. The developed system has potential as alternative controlling agent, due to its physical stability, particle surface microtexture, as well as pronounced bioactivity of the encapsulated essential oil. [ABSTRACT FROM AUTHOR]

Summary: This review aims to investigate and evaluate the effect of ultrasound process parameters on the interfacial properties (surface hydrophobicity) of food proteins. The data obtained from English published papers accessed on Web of Science, PubMed and Wiley published from 2013 to 2021 allowed a table overview construction and a meta‐analysis. Study selection was conducted based on the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses method. A total of 40 relevant reports and 185 data used for meta‐analysis were considered. In general, the results revealed that the use of the ultrasound process increased the surface hydrophobicity of proteins. Processing time, power, amplitude and ultrasound frequency were significant in protein modification. The findings showed that the ultrasound process parameters should be considered to assess the effect on the modification and improvement of the interfacial properties of proteins. [ABSTRACT FROM AUTHOR]

Poly(o-methoxyaniline) emeraldine-salt form (ES-POMA) was chemically synthesized using hydrochloric acid and subjected to a heat treatment (HT) process for 1 h at 100 °C (TT100) and 200 °C (TT200). The HT process promoted a progressive decrease in crystallinity. The Le Bail method revealed a decomposition from tetrameric to trimeric-folded chains after the HT process. The unheated POMA-ES presented a globular vesicular morphology with varied micrometric sizes. The heat treatment promoted a reduction in these globular structures, increasing the non-crystalline phase. The boundary length (S) and connectivity/Euler feature (χ) parameters were calculated from the SEM images, revealing that ES-POMA presented a wide distribution of heights. The TT100 and TT200 presented a narrow boundary distribution, suggesting smoother surfaces with smaller height variations. The UV-VIS analysis revealed that the transition at 343 nm (nonlocal π → π*) was more intense in the TT200 due to the electronic delocalization, which resulted from the reduced polymer chain caused by the HT process. In addition to the loss of conjugation, counter ion withdrawal reduced the ion-chain interaction, decreasing the local electron density. This result shows the influence of the chlorine counter ions on the peaks position related to the HOMO → LUMO transition, since the π → polaron transition occurs due to the creation of the energy states due to the presence of counter ions. Finally, the electrical conductivity decreased after the HT process from 1.4 × 10−4 S.cm−1 to 2.4 × 10−6 S.cm−1 as result of the polymer deprotonation/degradation. Thus, this paper proposed a systematic evaluation of the POMA molecular structure and crystallite size and shape after heat treatment. [ABSTRACT FROM AUTHOR]

Due to its abundance in nature and low cost, starch is one of the most relevant raw materials for replacing synthetic polymers in a number of applications. It is generally regarded as non-toxic, biocompatible, and biodegradable and, therefore, a safe option for biomedical, food, and packaging applications. In this review, we focused on studies that report the use of starch as a matrix for stabilization, incorporation, or release of bioactive compounds, and explore a wide range of applications of starch-based materials. One of the key application areas for bioactive compounds incorporated in starch matrices is the pharmaceutical industry, especially in orally disintegrating films. The packaging industry has also shown great interest in using starch films, especially those with antioxidant activity. Regarding food technology, starch can be used as a stabilizer in nanoemulsions, thus allowing the incorporation of bioactive compounds in a variety of food types. Starch also presents potential in the cosmetic industry as a delivery system. However, there are still several types of industry that could benefit from the incorporation of starch matrices with bioactive compounds, which are described in this review. In addition, the use of microbial bioactive compounds in starch matrices represents an almost unexplored field still to be investigated. [ABSTRACT FROM AUTHOR]

Buriti (Mauritia flexuosa) oil, native from the Amazon region, is a natural compound with several antioxidant properties and high carotene content. This oil can be used for cosmetic and dietary purposes. Considering the industrial importance of this oil, it is proposed a new high-tech product consisting in buriti oil microparticles. In this sense, the effect of biopolymers (inulin and gum arabic) on the physicochemical properties of freeze-dried buriti oil microparticles was evaluated in different combinations. The increase of inulin addition significantly increased (p ˂ 0.05) the Aw values and the moisture content of microparticles. Negative zeta potential near −30 mV was observed for all treatments indicating stability. The polydispersity index (PI) ranged from 0.14 to 0.37. The wettability found ranged from 59 s to 71 s, considered optimal for powdered foods for industry and consumer market requirements. Equal amount of wall material showed higher solubility value. The diffractograms showed that the incorporation of buriti oil in the microparticles does not significantly change the amorphous character already observed in the isolated materials. Hence, the combination in equivalent proportions of inulin and gum Arabic is a viable alternative for application of freeze-dried buriti oil microparticles in foods that present hydrophilic character. • Amount of IN and GA strongly affected the physicochemical properties of freeze-dried buriti oil microparticles. • With the condition GA50IN50 a maximum encapsulation efficiency (EE) and β-carotene retention was achieved. • Different proportions of IN and GA freeze-dried microparticles were amorphous with rough surface and variable sizes. • For all treatments, a negative zeta potential near −30 mV was observed indicating high stability. • Minor contents of IN in the formulation resulted in monodisperse colloids. [ABSTRACT FROM AUTHOR]

Processing dairy products by conventional methods, such as pasteurization, can induce chemical reactions and physicochemical alterations, compromising nutritional and sensory quality. Thus, there is a growing worldwide demand for studies related to emerging processing technologies. This study aims to describe trends related to dairy processing through the application of emerging technologies. In this sense, articles published in this area of research in the last decade were retrieved from scientific databases, and their findings were analyzed through a bibliometric study. Reviews and original articles expressed 40 and 60% of publications, respectively, and novel thermal and non-thermal processing studies showed multidisciplinary approaches. Ohmic heating and microwave heating were the most discussed novel thermal technologies in the processing of dairy products. Among non-thermal technologies, there was a more significant trend in studies on ultrasound, high hydrostatic pressure, and pulsed electric fields. The impact of the application of novel food technologies concerning quality, safety, and energy efficiency compared to traditional methods and the influence of critical operating conditions for process control were the most studied areas. Furthermore, the impact of novel non-thermal food processing technologies from the consumer's point of view is emerging. These results can be used for future innovations by the dairy industry. Dairy foods are important food matrices considering a nutritional and functional point of view and recommended in a regular diet for consumers of all ages. Therefore, a bibliometric analysis was performed considering dairy foods and novel thermal and non-thermal processing. A higher number of publications considering non-thermal technologies was reported, highlighting the need for food processing without applying high temperatures. High hydrostatic pressure, ultrasonication, and pulsed electric fields were the most discussed non-thermal technologies. At the same time, ohmic heating and microwave heating were the most reported thermal technologies. Furthermore, the most used applications, critical process parameters, and food properties to be evaluated are highlighted and discussed. The results could be used as a basis for the dairy processors to implement non-conventional technologies as an option at their production lines, as they demonstrate the most relevant process parameters and food characteristics to be evaluated, helping them to choose the parameters with higher impact and firstly consider them. Furthermore, consumers studies are important and should evaluate consumer perception about the products and the perceived benefits and risks of the novel technologies. • Ohmic heating and microwave heating were the most discussed novel thermal technologies; • High hydrostatic pressure, ultrasonication and pulsed electric fields were the most discussed non-thermal technologies; • The quality, safety, and energy efficiency is a subject study area; • Critical operating conditions for process control is a trend area; [ABSTRACT FROM AUTHOR]

The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations. • Spray chilling technique may be a good option to solve the problems in food sector. • Bioactive compounds encapsulated by spray chilling can be bioactive food ingredients. • Solid lipid microparticles can increase the bioavailability of bioactive compounds. • New possibilities and applications can be generated using solid lipid microparticles. [ABSTRACT FROM AUTHOR]

Caudal autotomy is a striking adaptation used by many lizard species to evade predators. Most studies to date indicate that caudal autotomy impairs lizard locomotor performance. Surprisingly, some species bearing the longest tails show negligible impacts of caudal autotomy on sprint speed. Part of this variation has been attributed to lineage effects. For the first time, we model the effects of caudal autotomy on the locomotor performance of a gymnophthalmid lizard, Micrablepharus atticolus, which has a long and bright blue tail. To improve model accuracy, we incorporated the effects of several covariates. We found that body temperature, pregnancy, mass, collection site, and the length of the regenerated portion of the tail were the most important predictors of locomotor performance. However, sprint speed was unaffected by tail loss. Apparently, the long tail of M. atticolus is more useful when using undulation amidst the leaf litter and not when using quadrupedal locomotion on a flat surface. Our findings highlight the intricate relationships among physiological, morphological, and behavioral traits. We suggest that future studies about the impacts of caudal autotomy among long-tailed lizards should consider the role of different microhabitats/substrates on locomotor performance, using laboratory conditions that closely mimic their natural environments. [ABSTRACT FROM AUTHOR]

Evaluation of nanoparticles obtained from starch is still on a laboratory scale and many challenges need to be overcome up to the industrial scale. In this review, information about the study and development of nanostarches are reported based on a discussion of concepts, production methods, as well as physico‐chemical and technological characterization, safety and applications. The usual methods of producing nanostarches (such as acid hydrolysis, enzymatic pretreatment, high pressure homogenization and ultrasound) are discussed in this review, as well as the advancement of applications in the food industry (as in Pickering emulsion, carriers, films and nanocomposite production). Due to the wide variety of data, a protocol for the analysis of starch nanostructures is suggested. However, methods for quantifying starch nanoparticles are based on yield by weight, and no quantification method has yet been presented for processed products. All reports present a promising future for several areas, both in research and industrial applications, as they are considered as open doors to the many challenges on this research area. [ABSTRACT FROM AUTHOR]

The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties. • Dielectric barrier plasma modifies physicochemical properties of aria starches. • Different plasma generation voltages were applied: 7, 10, 14, and 20 kV. • 14 kV showed greater reduction in amylose content. • Aria starch presented phase transition from type-A to type-B crystal with cold plasma. [ABSTRACT FROM AUTHOR]

Nuclear magnetic resonance (NMR) is a powerful technique to characterization of taste profile based on organic compounds from foods. Likely, gas chromatography coupled to mass spectrometry (GC-MS) enables the detection of aroma profile of foodstuff. Therefore, the present study aimed to evaluate the influence of two different cold plasma processes (dielectric barrier discharge atmospheric plasma (ACP) and glow discharge plasma (GP)), as well as the effect of different processing conditions on taste and aroma profiles from camu-camu juice. Both ACP and GP processing resulted in modifications on taste and aroma, which were strongly dependent of the frequency of plasma generation, flow rate, and treatment duration. The GP processing resulted in higher influence on camu-camu composition than ACP, which decreased the contents of important flavor compounds while increasing vitamin C and ethanol contents. Moreover, GP during 10 min at 10 mL/min and 20 min at 20 mL/min of plasma flow rate did not present significant effect on the juices composition as a whole (taste and aroma related compounds). The ACP processing presented significant influence on the juices composition at 420 and 530 Hz, while 200 and 960 Hz maintained the overall organic composition. Therefore, the use of NMR and GC-MS coupled to advanced chemometric analysis (data fusion) allowed a deep understand the camu-camu chemical variability submitted to plasma technologies based on taste and aroma compounds. This information indicates that appropriate treatment conditions are important for decontamination while preserving and improving the food characteristics in order to match the consumer demands. [ABSTRACT FROM AUTHOR]

Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p -value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products. • Technological properties of ariá starch have been evaluated. • Ariá starch presented a typical crystalline C-type pattern. • Paste viscosity and retrogradation properties were higher for ariá starch than those of corn and potato. • Ariá starch represents a source of income and value to the local economy. [ABSTRACT FROM AUTHOR]

• Camu-camu extract was subjected to microencapsulation with prebiotic biopolymers. • High volatiles retention was observed in the camu-camu extract microparticles. • Korsmeyer-Peppas model described the controlled release of bioactive compounds. • Controlled release occurred through Fickian diffusion mechanism. • Encapsulating materials were effective in production of camu-camu extract powder. Camu-camu (Myrciaria dubia [H.B.K] McVaugh) is a Amazonian fruit rich in ascorbic acid and phenolic compounds, and has been attracting great interest from the food, pharmaceutical and nutraceutical industries due to its potential health benefits. The bioactive compounds from camu-camu are considered sensitive and unstable, resulting in nutritional losses and impairment of its commercialization and export. For this reason, the camu-camu extract (pulp and peel) was subjected to microencapsulation by spray drying process using maltodextrin (MD), inulin (IN), and oligofructose (OL) as carrier agents. Lyophilized in natura camu-camu extract (CEL) was also evaluated. Thus, physicochemical and thermal properties and controlled release at different temperatures (25 °C and 35 °C) were investigated. In contrast with the IN and OL microparticles, the MD microparticles showed lower density and hygroscopicity, besides greater thermal stability, antioxidant activity, and retention of ascorbic acid and anthocyanins. FTIR spectra allowed the qualitative evidence of encapsulation of the bioactive compounds from the camu-camu extract. The highest percentage of volatile compounds was observed in IN microparticles, followed by OL and MD microparticles. The major group of compounds identified in CEL were terpenes (88%). The Korsmeyer-Peppas mathematical model allowed to describe the controlled release behavior of ascorbic acid and anthocyanins in the powder extracts. The controlled release followed a Fickian diffusion mechanism (n ≤ 0.43). The increase of temperature from 25 °C to 35 °C influenced on the release of bioactive compounds in all treatments, showing greater release for MD microparticles. The encapsulating materials were considered effective for the production of camu-camu extract powder, contributing to the better use of this Amazonian fruit. In addition, the encapsulation process increased the stability of its bioactive compounds, representing a tool to facilitate their incorporation in several matrices to act as antioxidant and coloring agents, as well as nutraceutical. [ABSTRACT FROM AUTHOR]

• The encapsulation of essential oil affected the nanoparticle's morphology. • The increase of the essential oil concentration increased the nanoparticle's surface roughness. • The superficial asymmetry indicated that all surfaces were almost symmetrical (R sk ~ 0). • NP 460 presented the highly anisotropic behavior and the more homogeneous surface texture. • All nanoparticles presented significant topographical uniformity. Biodegradable nanoparticles were developed using gelatin and poly- ɛ -caprolactone (PCL) carriers containing different concentrations of essential oil from Allium sativum (0, 360, 420 and 460 µg/mL). This paper reports an advanced morphological and fractal aspects of the nanoparticles surface, which were evaluated using AFM topographical images. Statistical parameters revealed that essential oil encapsulation affected the morphology and surface roughness. In addition, the highest concentration of essential oil resulted in the most anisotropic and homogeneous nanotexture. Morphology and nanotexture evaluation suggested that nanoparticles containing 460 µg/mL of essential oil were the most suitable for controlled release system application. [ABSTRACT FROM AUTHOR]

Environmental temperatures influence ectotherms' physiology and capacity to perform activities necessary for survival and reproduction. Time available to perform those activities is determined by thermal tolerances and environmental temperatures. Estimates of activity time might enhance our ability to predict suitable areas for species' persistence in face of climate warming, compared to the exclusive use of environmental temperatures, without considering thermal tolerances. We compare the ability of environmental temperatures and estimates of activity time to predict the geographic distribution of a tropical lizard, Tropidurus torquatus. We compared 105 estimates of activity time, resulting from the combination of four methodological decisions: 1) how to estimate daily environmental temperature variation (modeling a sinusoid wave ranging from monthly minimum to maximum temperature, extrapolating from operative temperatures measured in field or using biophysical projections of microclimate)? 2) In which temperature range are animals considered active? 3) Should these ranges be determined from body temperatures obtained in laboratory or in field? And 4) should thermoregulation simulations be included in estimations? We show that models using estimates of activity time made with the sinusoid and biophysical methods had higher predictive accuracy than those using environmental temperatures alone. Estimates made using the central 90% of temperatures measured in a thermal gradient as the temperature range for activity also ranked higher than environmental temperatures. Thermoregulation simulations did not improve model accuracy. Precipitation ranked higher than thermally related predictors. Activity time adds important information to distribution modeling and should be considered as a predictor in studies of the distribution of ectotherms. The distribution of T. torquatus is restricted by precipitation and by the effect of lower temperatures on their time of activity and climate warming could lead to range expansion. We provide an R package 'Mapinguari' with tools to generate spatial predictors based on the processes described herein. [ABSTRACT FROM AUTHOR]

BACKGROUND A viable possibility for the best use of bioactive compounds present in camu‐camu, fruit native to the Amazonian rainforest, is the preparation of microcapsules using different biopolymers by the spray‐drying technique, which would increase the possibilities for innovation in the food industry, as well as facilitate the application in different food matrices. In this context, the chemical, physicochemical, and morphological properties and stability of camu‐camu extract (peel and pulp) spray‐dried using maltodextrin, inulin, and oligofructose as encapsulating agents were investigated, as well as lyophilized camu‐camu extract (CEL). Different relative humidities (22%, 51%, and 75%) and temperatures (25 °C and 45 °C) were evaluated. RESULTS: The moisture, water activity, and solubility values varied from 18.4 to 107.9 g water per kilogram dry powder, 0.06 to 0.27, and 950.80 to 920.28 g microparticles per kilogram of water respectively. Retention of the bioactive compounds varied in the ranges 5.5–7.1 g per kilogram ascorbic acid fresh weight and 7.2–9.0 g per kilogram anthocyanins fresh weight. The increase in temperature and relative humidity during storage provided a significant decrease in the stability of the bioactive compounds for all treatments. However, the CEL presented higher water adsorption kinetics and degradation under all storage conditions, indicating the importance of the use of encapsulating agents. CONCLUSION: In general, the prebiotic biopolymers used as encapsulating agents in the microencapsulation of extracts of camu‐camu by spray‐drying presented satisfactory results, suggesting that this technique is an effective strategy to increase the stability of bioactive compounds contained in fruits and vegetables. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min−1 of synthetic air) on the bioactive compounds of camu-camu juice (Myrciaria dubia) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds' concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min−1. The treatments with higher air flow rate presented great color change (ΔE* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices. [ABSTRACT FROM AUTHOR]

The effects of different drying methods (freeze- and spray-drying) and carriers (gum Arabic and inulin) on the powder characterization and stability of the bioactive compounds of Hibiscus acetosella extract (HAE) during storage were evaluated. The 1H NMR spectrum of the HAE revealed characteristic signals of the caffeoyl hydroxycitric acid. The encapsulated extract powder presented different morphology according to the drying processes. The powders produced by the freeze-drying process presented higher retention of bioactive compounds due to the low temperature process. The mixture of gum Arabic and inulin as carrier resulted in the absorption of larger amount of water. The half-life time of the encapsulated extract powders ranged from 31 to 36 h (DPPH) and from 34 to 71 h (phenolic compounds). In general, the powders constituted of gum Arabic and recovered by the freeze-drying process presented better protection and retention of the bioactive compounds from the HAE. Image 1 • Caffeoyl hydroxycitric acid was confirmed in the H. acetosella tea. • Encapsulated tea powders depend on the drying processes. • Freeze-dried powders presented higher moisture content and activity water values. • Gum Arabic freeze-dried powders better protected the bioactive compounds. [ABSTRACT FROM AUTHOR]

Drug-release systems have attracted attention over the last few years since they can be used as a substitute for traditional methods of drug delivery. These have the advantage of being directly administered at the treatment site and can maintain the drug at adequate levels for a longer period, thus increasing their efficacy. Starch-based films are interesting candidates for use as matrices for drug release, especially due to starch's non-toxic properties and its biocompatibility. Endophytic fungi are an important source of bioactive molecules, including secondary metabolites such as phenolic compounds with antioxidant activity. In the present study, cassava starch-based films were developed to act as release systems of phenolic compounds with antioxidant activity. The Amazonian endophytic fungus Aspergillus niger MgF2 was cultivated in liquid media, and the fungal extract was obtained by liquid-liquid partition with ethyl acetate. The starch-based films incorporated with the fungal extract were characterized in regards to their physicochemical properties. The release kinetics of the extract from the film and its antioxidant and cytotoxic properties were also evaluated. The films incorporated with the extract presented maximum release after 25 min at 37 °C and pH 6.8. In addition, it was observed that the antioxidant compounds of the fungal extract maintain their activity after being released from the film, and were non-toxic. Therefore, considering the promising physicochemical properties of the extract-incorporated films, and their considerable antioxidant capacity, the films demonstrate great biotechnological potential with diverse applications in the pharmacological and cosmetic industries. [ABSTRACT FROM AUTHOR]

Beetroot juice powders produced by spray drying under different temperatures and inulin:whey protein isolate (IN:WPI) ratios as carrier agents were evaluated. When it was used higher temperature, higher WPI concentration resulted in particles with higher betalains content (412.2 mg/100 g d.b.). For the antioxidant activity, values were found in a range of 61.5–90.8%. The color parameter values of the beetroot juice powders indicated intermediate lightness and saturation of coloring, which was closer to red. The mathematical model that best adjusted to the adsorption isotherms was the GAB and the monolayer moisture contents were between 5.1 and 6.5 g/100 g (d.b.). The higher concentration of IN resulted in lower stability of the powders when stored in environments with different water activities. Temperature of 170°C and IN:WPI proportion of 1:2 provided the best properties to the beetroot juice powder, which has the potential for the use and aggregation of functional properties in food matrices. Practical applications: The use of natural colorant in processed foods and beverages is important for increasing the consumer acceptability of these products and beetroots are an excellent source of betalains, quite used by the food industry as a natural colorant. The results of this study represent the possibility of the attainment of an extract powder rich in betalains, being formed of polymeric materials with innovation grade for the food industry by applying them in food matrices to create synergy between the functional properties of several products. [ABSTRACT FROM AUTHOR]

Species of Eugenia have been used as an antidiabetic natural source. Chemical, antioxidant and antiglycant screening of extracts from pedra-ume caá (Eugenia punicifolia) fruits were performed. 1H NMR assisted by non-supervised chemometric methods were employed for the evaluation of the chemical profiles which were distinguished according to the color of fruit maturation stages, as well as for pulp and seed fruit. Furthermore, 1H NMR fingerprint analysis of the crude extract allowed the identification of quercitrin and myricitrin, beside other nine compounds. The extracts of the yellow (YP) and green (GP) pulps presented higher antiglycant and antioxidant activities. Fresh juice from E. punicifolia was encapsulated in microcapsules produced with dextrose equivalent (DE) of 10, 20 or 30 as wall materials for the maintainment of their antioxidant and antiglycant properties. The more efficient retention of the bioactive compounds was found using the DE30. The Encapsulation Efficiency (EE) and the Retention Efficiency (RE) of this system was found around 89.7% and 97.6%, respectively. In addition, NMR spectra revealed the presence of flavonoids O -glycosylated (quercitrin and myricitrin) which might be related to the antiglycant and antioxidant activities. The YP presented larger content of quercitrin (117.6 ± 0.4 mg per each 100 g of fresh fruit). Therefore, pedra-ume caá should be employed as an alternative nutraceutical source, as well as intherapeutic pourposes. Unlabelled Image • Phenolic compounds from pedra-ume caá cherry have been characterized. • Phenological stages of Amazon cherry were distinguish by NMR and chemometric tools. • Antiglycant and antioxidant activities from Eugenia punicifolia fruits are shown. • Microcapsules with Eugenia punicifolia juice preserved biochemical activities. • The fruit in yellow stage has shown the best antiglycant and antioxidant properties. [ABSTRACT FROM AUTHOR]

Camu-camu is a red berry rich in bioactive compounds such as ascorbic acid and anthocyanins. In this study, the main objective was to evaluate the effect of thermosonication on the physicochemical changes of camu-camu nectars, alterations such as those in quality parameters (pH, titratable acidity, soluble solids and cloud value), vitamin C, antioxidant activity, anthocyanin content, phenolic compounds, enzymes (PPO and POD) color parameters (L*, a*, b* and ΔE*) and microbiological quality. The thermosonication improved the bioavailability of the bioactive compounds, increased the cloud value and maintained the physicochemical properties of the camu-camu nectars. The enzymatic activity was reduced with increasing time and temperature processing. No microorganisms were observed after thermosonication processing. This study shows that thermosonication could be employed as a preservation technique for fruit nectar processing where bioactive compounds retention is desired. [ABSTRACT FROM AUTHOR]

Abstract Due to the fact that in South America old tires have been usually tied to vessels and convoys for the purpose of their lateral protection, this study was designed to address a contribution to the replacement of such material, since tires can affect the navigation safety. Therefore, the focus of this research was on the production and the mechanical properties evaluation of closed cells polyurethane foams, derived from castor oil (Ricinus communis), to be applied in the manufacture of nautical fenders. The polymer characterization was performed using thermal analysis, microstructural surface and mechanical techniques. The results showed that the main feature of the fenders is the proportional increase of reaction force and energy absorption, which promotes low pressure to the hull and mooring structures, maintaining their durability. Highlights • Closed cells polyurethane foams derived from castor (Ricinus communis) oil applied in the nautical fenders. • Replacement of old tires that have been usually tied in vessels and convoys with the purpose of lateral protection. • Ability to floating due stoichiometric relation between pre-polymer and polyol turns the system easily recoverable. • The main feature of the fenders is the proportional increase of reaction force and energy absorption. [ABSTRACT FROM AUTHOR]

BACKGROUND: The encapsulated essential oils (EOs) of Piper aduncum L. and Piper hispidinervum C. DC. in gelatin nanoparticles were evaluated against Aedes aegypti Linn., Tetranychus urticae Koch and Cerataphis lataniae Boisd. RESULTS: Encapsulation efficiency of the EOs was measured for absolute concentrations of 500 µg mL−1 (79.2 and 72.7%) and 1000 µg mL−1 (84.5 and 82.2%). The loaded nanoparticles were nearly spherical and well dispersed. The nanoparticles loaded with P. hispidinervum EO had an average size of 100 ± 2 nm, while the nanoparticles containing P. aduncum EO ranged from 175 ± 4 to 220 ± 4 nm. According to zeta potential analysis, the nanoparticles loaded with P. hispidinervum and P. aduncum EOs presented values around −43.5 ± 3 and −37.5 ± 2 mV respectively. The controlled release of EOs was described by the anomalous mechanism of Korsmeyer–Peppas. Both encapsulated EOs reached lethal dosages within 24 h of exposure and total mortality of the tested pests. CONCLUSION: The present work successfully developed gelatin‐based nanoparticles that served as carriers for the EOs of P. aduncum and P. hispidinervum to be applied as a sustainable control tool of A. aegypti, T. urticae and C. lataniae. The developed loaded nanoparticles presented high encapsulation efficiency and EO concentration release higher than lethal dosages. This indicates that it is feasible to use gelatin‐based nanoparticles loaded with P. aduncum and P. hispidinervum EOs to control the tested pests. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

[Display omitted] • The Pouteria spp. has fruits known and appreciated by consumers for their vast diversity and flavor. • The fruits are rich in bioactive compounds such as flavonoids. • Pouteria fruits have antioxidant properties. • Great interest in food products patented with the fruits. The Sapotaceae family encompasses the genus Pouteria spp., comprising approximately 1,250 species of fruits cherished by consumers for their delightful assortment and flavors. Over the years, extensive research has been devoted to exploring the natural bioactive compounds present in these fruits, with the primary goal of preventing and/or mitigating the risk of degenerative diseases. Despite their widespread popularity in numerous countries, the chemistry, nutritional content, and biological potential of these fruits remain relatively unexplored. This comprehensive review aims to shed light on the principal volatile and non-volatile chemical components found in Pouteria fruits, which present notable antioxidant properties. By doing so, a broad perspective on the current trends in characterizing these compounds and their potential applications were provided, as well as the associated health benefits. Additionally, the prospects and potential applications of Pouteria fruits in the food industry were explored herein. [ABSTRACT FROM AUTHOR]

Quality parameters of açai juice processed with ultrasound-assisted, ozone and the combined methods were analyzed in this work. Two ultrasound energy densities (350 and 700 J·mL −1 ) and two ozonization times (5 and 10 min with 1.5 ppm) were analyzed for pure açai juice and 8 different treatments (2 2 complete factorial). To evaluate the quality parameters of the juice, physical-chemical analyzes such as pH, titratable acidity, cloud value, non-enzymatic browning, rheology, antioxidant activity (DPPH and ABTS), phenolic compounds, anthocyanins, enzymatic activity (peroxidase and polyphenol oxidase) and microbial counts (mesophilic bacteria, molds and yeasts) were conducted. The treatments with ozone were better for microbial inactivation and the ultrasound for enzymatic inactivation. In general, the use of non-thermal methods can be a good alternative for the processing of açai juice. [ABSTRACT FROM AUTHOR]