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The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer's final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends. [ABSTRACT FROM AUTHOR]

The aim of this research was to explore the innovative use of natural additives, containing phytochemicals with proven antimicrobial effects, in the production of epoxy–glass composites. This study was based on information regarding the antimicrobial effects of phytochemicals present in Cistus incanus, Zingiber officinale, and Armoracia rusticana. The additives were subjected to a gas chromatography (GC) analysis to determine their composition, and, subsequently, they were used to prepare resin mixtures and to produce epoxy–glass composites. Samples of the modified materials were tested against E. coli, S. aureus, and C. albicans. In addition, flammability and durability tests were also performed. It was found that the strongest biocidal properties were demonstrated by the material with the addition of cistus, which caused a reduction of microorganisms by 2.13 log units (S. aureus), 1.51 log units (E. coli), and 0.81 log units (C. albicans). The same material also achieved the most favorable results of strength tests, with the values of flexural strength and tensile strength reaching 390 MPa and 280 MPa, respectively. Public transport is a place particularly exposed to various types of pathogens. Currently, there are no solutions on the railway market that involve the use of composites modified in this respect. [ABSTRACT FROM AUTHOR]

Active packaging allows for preserving the properties of food, extending shelf life, and safeguarding food safety through the interaction of their diverse components with the product. The incorporation of essential oils, particularly cinnamon essential oil, as active components is emerging as an increasingly relevant alternative to synthetic additives. This work aims to provide an overview of the application of cinnamon essential oil as a bioactive compound in food packaging. Cinnamon essential oil exhibits a highly variable composition, with cinnamaldehyde standing out as one of the predominant components responsible for the antimicrobial properties. Phenolic compounds, on the other hand, endow the oil with outstanding antioxidant activity. The application of this oil in active packaging, whether in the form of films or coatings, has demonstrated a significant improvement in optical, mechanical, and water vapor barrier properties. Moreover, its ability to inhibit microbial growth and lipid oxidation in the applied foods has been evidenced. However, despite the promising prospects of using essential oils in active packaging for food preservation, detailed regulation is still required for industrial-level implementation. [ABSTRACT FROM AUTHOR]

The art of dyeing fabrics is one of the oldest human activities. In order to improve the fastness properties of dyeing products, various additives are added to optimize the uniformity of fibers and surfaces and improve dye distribution. Unfortunately, these additives can be harmful and very often are not biodegradable. This article reports on the possibility of using a natural additive for dyeing textiles: a polysaccharide extracted from the prickly pear cactus (Opuntia ficus indica). One type of fabric was tested, silk, with different colors. Several samples were prepared and dyed for each color, adding the same additives but also a commercial chemical aid for one of them and the mucilage of Opuntia for another. The fastness of the applied dyes was evaluated by washing at different temperatures with a common liquid detergent. All samples were analyzed before and after washing with a colorimeter to evaluate the color changes. The results of the analyses reported and compared indicate the potential of prickly pear mucilage as an additive for dyeing silk, which is easily accessible, safe, and sustainable compared to other commonly used additives. [ABSTRACT FROM AUTHOR]

The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis' behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer's acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products. [ABSTRACT FROM AUTHOR]

Quantum yield illustrates the efficiency that a fluorophore converts the excitation light into fluorescence emission. The quantum yield of carbon quantum dots (CQDs) can be altered via precursors, fabrication conditions, chemical doping, and surface modifications. In this study, CQDs were first fabricated from whole-meal bread using a chemical-free hydrothermal route, and a low quantum yield (0.81%) was obtained. The combination of whole-meal bread, soybean flour, and lemon juice generated CQDs with almost four folds of enhancement in quantum yield. Detailed characterization suggested that these CQDs were subjected to more complete hydrothermal reactions and had zwitterionic surfaces. The CQDs could selectively detect Cr (VI) ions with a limit of detection (LOD) of 8 ppm. This study shows that the enhancement of the quantum yield of CQDs does not need chemicals, and it is achievable with food precursors. [ABSTRACT FROM AUTHOR]

Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from Allium ursinum liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in A. ursinum extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the A. ursinum extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products. [ABSTRACT FROM AUTHOR]

Atopic dermatitis is a chronic inflammatory skin disease. The treatment plays an important role in influencing the patients' quality of life. The basic management consists of appropriate skin cleansing, including bathing and eventually using bathing additives. Recommendations regarding frequency and duration of bathing, water temperature and usefulness of bathing additives are widely different, often leading to confusion among patients. This review aims to give insights into the best bathing practices and the use of bathing additives in atopic dermatitis in children. Several bathing additives, including bleach baths, commercial baby cleansers, bath baby oils and bath salt, appear to be promising adjunctive therapies for atopic dermatitis due to their anti-inflammatory, anti-bacterial, anti-pruritus and skin barrier repair properties through different mechanisms of action. However, their efficacy and safety are not fully understood in some cases. The usefulness of other bath additives, such as acidic and more natural substances (green tea extracts, pine tar, sodium bicarbonate), is still under investigation. Further studies are needed to determine their optimal use to achieve clinical benefit safely. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice. [ABSTRACT FROM AUTHOR]

Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (<0.5 abs) (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended. [ABSTRACT FROM AUTHOR]

Due to the high impact of the building sector on the environment, a growing interest focuses on insulating materials able to ensure good thermo-acoustic performance for the building envelope from a sustainable and circular economy perspective. In this context, Moroccan natural gypsum was mixed with local natural waste materials. The thermal and acoustic properties of the samples were measured; they were compared to those of synthetic- and mineral-based gypsum plasters manufactured with the same technique. A Small Hot Box apparatus was used for thermal characterization, whereas acoustic performance was investigated by means of a Kundt's Tube. Natural and synthetic additives result in a reduction in density and an improvement in thermal performance. Conductivity values in the 0.181–0.238 W/mK range were obtained, depending on the type of natural additive, with respect to 0.275–0.323 W/mK of mineral-based gypsum plasters. The acoustic measurements showed that all the composites have similar performance in terms of acoustic absorption, whereas high transmission loss values were obtained for the natural additives (TL = 35–59 dB). Petiol of Palm and Stipa Tenacissima were found to be materials able to improve both thermal and acoustic properties. [ABSTRACT FROM AUTHOR]

Simple Summary: The ionophore monensin (MON) is an antibiotic widely used in several countries to increase feed efficiency and the health of feedlot cattle. Due to the fact that consumers increasingly claim meat products are free of antibiotics, it is necessary to search for alternatives to reduce, or even avoid, the antibiotics used as growth promoters in feedlots. Research into the evaluation of the effects of combining MON with natural feed additives on productivity is a step towards identifying ways to reduce, or even replace the use of MON in feedlots. This study reveals that lambs showed better efficiencies when MON is combined with probiotics but not when MON is combined with essential oils; moreover, probiotics supplemented alone can fully replace MON without detriment to efficiency or carcass characteristics. With the aim of evaluating the effect of combining an antibiotic ionophore with plant extracts and probiotics on the productive efficiency (performance and carcass) during the last phase of lamb fattening, 24 Pelibuey × Katahdin male lambs (38.47 ± 3.92 kg, initial weight) were fed with a high-energy diet during for 56 days, and assigned, under a complete randomized block design experiment to one of the following supplement treatments: (1) 28 mg of monensin/kg diet DM supplemented alone (MON), (2) combination of MON plus 2 g/kg diet of a product contained Bacillus subtilis 2.2 × 108 CFU kg diet DM (MON + BS), (3) combination of MON + BS plus 300 mg essential oils/kg diet DM (MON + BS + EO), and (4) BS alone. At the end of the feeding trial (56-d), lambs were slaughtered and carcass variables were measured. Compared to the rest of the treatments, combining MON with BS improved dietary NE by 3.4% and the efficiency of utilization of dietary energy consumed. Inclusion of EO in the MON + BS combination resulted in a similar average daily weight gain (ADG) and feed efficiency (GF) when compared with MON + BS, but showed a lower dietary net energy (NE), hot carcass weight, and dressing percentage. Lambs receiving BS alone showed greater average ADG and dry matter intake (DMI) than lambs receiving MON + BS + EO, but similar feed GF and dietary NE. There were no treatment effects on tissue composition, whole cut, or visceral organ mass. It was concluded that combining probiotics with the ionophore monensin can improve the efficiency of dietary energy utilization in the last phase of finishing. Probiotics supplemented alone result in greater ADG without a difference in dietary energy efficiency when compared with MON alone. Inclusion of EO in the MON + BS combination did not show advantages; on the contrary, it reduced carcass weight and dressing percentage. It is necessary to further research the potential complementary effects of combining diverse sources of natural additives with synthetic antibiotics. [ABSTRACT FROM AUTHOR]

Simple Summary: Natural feed additives have become a potential alternative to antibiotics used in ruminant diets as growth promoters. At present, there is interest in the search for combinations between natural additives that increase their effectiveness. In this sense, combining essential oils with other natural substances could have complementary effects that potentiate positive responses in performance and health in livestock. In this trial, compared to non-supplemented lambs or lambs supplemented with the antibiotic-ionophore monensin, the combination of essential oils with bacillus subtilis improved weight gain, whereas the combination of essential oils with vitamin D3 improved weight gain, gain efficiency, and some carcass traits. Those combinations showed a better response than antibiotic monensin to alleviate the adverse effects of a high-ambient temperature environment on growth performance or efficiency in feedlot lambs. Supplementation with natural additives such as essential oils (EO) or probiotics has resulted in comparable growth performance to that of supplemental monensin in fattening lambs in hot environments. Supra-supplementation levels of vitamin D3 improved the carcass weight and dressing percentage of steers fattened under tropical conditions. We hypothesized that certain combinations of these natural additives could be complementary. For this reason, a feeding trial was carried out using 48 Pelibuey × Katahdin non-castrated male lambs (107 ± 14 d age; 17.9 ± 2.51 kg LW). Lambs were fed an 88:12 concentrate to forage ratio basal diet supplemented (dry matter basis, DMI) with: (1) no additive (CON); (2) 28 mg monensin/kg diet (MON); (3) 150 mg of essential oils containing a combination of thymol, eugenol, vanillin, guaiac, and limonene plus 0.12 mg vitamin D3 (EO + D3)/kg diet; and (4) 300 mg of essential oils containing a combination of carvacrol and cynamaldehyde plus 2 g probiotic (2.2 × 108 CFU of bacillus subtilis/kg diet, EO + BS). Lambs were grouped by initial weight and assigned within six weight groupings to 24 pens (2 lambs/pen, 6 replicas per treatment) in a randomized complete block design. The experiment lasted 121 days. Daily maximal THI exceeded the 80 "danger or "emergency" range for 119 days of the 121 days of the trial. Lambs supplemented with MON had similar DMI, growth performance, and dietary energetics to those of CON lambs. Lambs supplemented with EO + BS had a greater (9.2%, p ≤ 0.05) average daily gain (ADG) than the CON and MON groups due to enhanced (10.2%, p ≤ 0.05) dry matter intake. Thus, gain efficiency (GF) and estimated dietary energy were similar for CON, MON, and EO + BS. Lambs receiving EO + D3 had similar (0.254 vs. 0.262 kg/d) ADG but a lower DMI (8%, p < 0.05) compared with EO + BS lambs. Consequently, GF and estimated dietary net energy were greater (4.9 and 3.7%, respectively; p ≤ 0.05) for EO + D3 lambs. Even when ambient heat load was elevated, the efficiency of utilization of dietary energy (observed-to-expected dietary net energy) was close to 1.00 (0.992) expected for EO + D3 lambs. In contrast, efficiency of energy utilization was depressed by −4.4% for lambs on the other treatments. Compared with the other treatments, lambs receiving EO + D3 had greater longissimus muscle area (5.6%, p < 0.05) and lower kidney pelvic fat (21.8%, p ≤ 0.05). There were no treatment effects on shoulder tissue composition or whole cuts (expressed as % of cold carcass weight). Compared to CON, lambs that were fed with natural additives showed 3.5% lower (p ≤ 0.05) intestine mass. All supplemental additives decreased visceral fat mass, which was minimal with EO + D3 treatment. Combinations of essential oils with vitamins or probiotics were superior to antibiotic monensin in finishing diets for feedlot lambs. Combining EO with probiotics promoted DM intake and gain but not gain efficiency, while combining EO with vitamin D3 supra-supplementation increased dietary energy efficiency and improved some carcass characteristics in lambs fattening under high ambient heat loads. [ABSTRACT FROM AUTHOR]

In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (<102 CFU/g). [ABSTRACT FROM AUTHOR]

Scientific interest has currently focused on natural products as a feasible approach for new food additives to replace synthetic preservatives. Thereby, the objective of this work was to optimize the polyphenol extraction from native Amazonian plant species Dalbergia monetaria L.f. and Croton cajucara Benth., and they were determined by the total content of these compounds. Accordingly, the hydroalcoholic extract's phytocomposition was analyzed by ultra-high-performance liquid chromatography–diode array detector (UPLC-DAD) and various assays to determine the antioxidant capacity (e.g., 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferric reduction power, peroxidation inhibition). In addition, response surface methodology applying a central composite design was used to optimize the antioxidant compound extraction conditions. Extract phytochemical profiles identified polyphenols such as (-)-epigallocatechin gallate, rutin, and hyperoside in both species. Furthermore, D. monetaria and C. cajucara extracts displayed significant antioxidant capacity, exhibiting similar values compared to the standard synthetic antioxidant butylated hydroxytoluene. Nevertheless, C. cajucara showed more antioxidant efficiency compared to D. monetaria. These results were consistent with the distribution matrix obtained by a Central Composite Design since the C. cajucara extracts exhibited the best response to the adopted optimization model. Therefore, data are promising for obtaining potential options for natural additives for the food industry. [ABSTRACT FROM AUTHOR]

Polycaprolactone (PCL) is biodegradable and non-toxic, making it an eco-friendly polymer with various medical applications. In order to increase the stability of PCL used in the field of medical applications, it is necessary to be able to produce fibers with a melt electrospinning method that does not use toxic hydrophobic solvents. However, PCL has very high viscosity and low conductivity, making melt electrospinning difficult. This study presents natural additives enabling the solvent-free melt electrospinning of PCL, wherein the physical properties (i.e., conductivity and viscosity) of the additive-mixed PCL are analyzed. Among the natural additives added to PCL, 7 wt% gallic acid increased conductivity by 81 times and decreased viscosity by 1/8526 times, showing the best results. We believe that our study, improving the physical properties of melt PCL by adding natural additives, will be of great help to the development of the melt electrospinning method of PCL. [ABSTRACT FROM AUTHOR]

Active packaging based on chitosan (Ch) incorporated with six different natural hydro-alcoholic extracts (HAE) (rosemary, green tea, black tea, ginger, kenaf, and sage) were developed and tested to extend the shelf life of fresh poultry meat. The quality of the meat packaged was assessed through physical-chemical and microbiological characterization over 15 days of refrigerated storage. In vitro antimicrobial activity of pure extracts and films against Gram-positive (B. cereus) and Gram-negative (S. enterica) foodborne bacteria was also addressed. Pure extracts and the films developed showed antimicrobial activity by the diffusion agar method only against the Gram-positive bacteria. Microbial analysis of the meat wrapped with films incorporated with HAE showed a reduction of 3.1–4.5 log CFU/g and 2.5–4.0 log CFU/g on the total viable microorganisms and total coliforms, respectively. Ch + Kenaf and Ch + Sage films presented the highest antimicrobial activity. Regarding the oxidation degradation, as expected, TBARS values increased for all samples over time. However, the meat wrapped in the biocomposites, except for CH + Sage, presented lower secondary oxidation metabolites (reduction of 75–93%) in the content of malonaldehyde. This protection was superior for the meat wrapped with Ch + Rosemary. Active film also showed promising results by retarding the discoloration process and the increase of pH over time. Thus, the biocomposites produced can pose as an alternative technology to enhance the shelf life of fresh poultry meat and maintain its quality. [ABSTRACT FROM AUTHOR]

In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate (ERY), (c) 2.5 g/kg encapsulated elderberry extract (EE 2.5), and (d) 5 g/kg encapsulated elderberry extract (EE 5), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 13 days storage at 2 ± 1 °C, were deeply evaluated. Overall, EEs showed a wide array of antioxidant compounds, namely polyphenols like anthocyanins, flavonols, and phenolic acids. Multivariate statistics provided marked chemical differences between burgers manufactured with EEs and synthetic antioxidants (ERY) during 13-days storage in terms of both metabolomic profiles and typical lipid/protein oxidation markers (such as malondialdehyde and total carbonyls). Most of the differences could be attributed to some discriminant compounds, namely glutathione, 4-hydroxy-2-nonenal, hydroxy/peroxy-derivatives of fatty acids, carbonyl compounds (such as 5-nonen-2-one and 1,5-octadien-3-one), and cholesterol. Interestingly, significant correlations (p < 0.01) were observed between malondialdehyde, total carbonyls, and these discriminant metabolites. The combination of spectrophotometric approaches and a high-throughput untargeted metabolomics analysis outlined a strong modulation of both lipid and protein oxidations, likely promoted by the encapsulated meat extender (elderberry), thus confirming its ability to delay oxidative phenomena during the shelf-life of beef burgers. [ABSTRACT FROM AUTHOR]

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer's health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer. [ABSTRACT FROM AUTHOR]

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products. [ABSTRACT FROM AUTHOR]

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics. [ABSTRACT FROM AUTHOR]

In recent years, there has been a growing interest in using polymers with antibacterial and antifungal properties; therefore, the present review is focused on the effect of natural compounds on the antibacterial and antifungal properties of polyurethane (PUR). This topic is important because materials and objects made with this polymer can be used as antibacterial and antifungal ones in places where hygiene and sterile conditions are particularly required (e.g., in healthcare, construction industries, cosmetology, pharmacology, or food industries) and thus can become another possibility in comparison to commonly used disinfectants, which mostly show high toxicity to the environment and the human health. The review presents the possibilities of using natural extracts as antibacterial, antifungal, and antiviral additives, which, in contrast to the currently used antibiotics, have a much wider effect. Antibiotics fight bacterial infections by killing bacteria (bactericidal effect) or slowing and stopping their growth (bacteriostatic effect) and effect on different kinds of fungi, but they do not fight viruses; therefore, compounds of natural origin can find wide use as biocidal substances. Fungi grow in almost any environment, and they reproduce easily in dirt and wet spaces; thus, the development of antifungal PUR foams is focused on avoiding fungal infections and inhibiting growth. Polymers are susceptible to microorganism adhesion and, consequently, are treated and modified to inhibit fungal and bacterial growth. The ability of micro-organisms to grow on polyurethanes can cause human health problems during the use and storage of polymers, making it necessary to use additives that eliminate bacteria, viruses, and fungi. [ABSTRACT FROM AUTHOR]

Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50–5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels. [ABSTRACT FROM AUTHOR]

This research was performed to investigate the effects of milk thistle (MT), toxin binder (TB) and marine algae (Spirulina platensis; SP) on the performance, blood indices, humoral immunity and cecal microbiota of broiler chickens exposed to aflatoxin-B1 (AFB1). A total of 300 one-day-old male chicks were equally divided into five treatments, with six replicates with 10 birds per treatment. Dietary treatments included: (T1) a control diet (without any feed additive or AFB1); (T2) control diet + 0.6 mg AFB1/kg; (T3) T2 + 10 g/kg MT; (T4) T2 + 1 g/kg TB; and (T5) T2 + 10 g/kg SP. BWG and FI were found to be considerably reduced in broilers given AFB1-contaminated diets (p < 0.05). The FCR was negatively influenced in birds fed AFB1-contaminated diets (p < 0.05). MT, TB, and SP powders also reduced the deleterious effects of AFB1 on the growth of chickens (p < 0.05). In comparison with the control birds and the other treatments, broilers given AFB1-contaminated diets had a higher relative weight of abdominal fat (p < 0.05). The feeding of AFB1 resulted in a substantial rise in AST and ALT activity (p < 0.05). MT, TB, and SP powders significantly decreased blood AST and ALT activity in broilers (p < 0.05). The AFB1 and MT groups had the lowest skin thickness (p < 0.05) twenty-four hours after injection. The phytohemagglutinin injection results showed that the TB and SP were more efficient than the other additives in removing toxins from the feed sources (p < 0.05). The antibody titer against sheep red blood cells (SRBCs) was lower in the AFB1 group compared to the control group at 28 days of age (p < 0.05). When comparing AFB1-fed chicks to the control treatment, there was a significant (p < 0.05) concentration of cecal Coliform bacteria. When MT, TB, and SP powders were added to AFB1-contaminated diet, cecal Coliforms were decreased (p < 0.05). When fed AFB1-contaminated diets, it can be concluded that MT, TB, and SP are suitable for supporting growth performance, immunological function, and the serum biochemical parameters of broiler chickens. [ABSTRACT FROM AUTHOR]

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer's health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research. [ABSTRACT FROM AUTHOR]

Featured Application: Exploitation of renewable resources and plant extracts for the development of sustainable materials used for active food packaging. The promotion of sustainable packaging is part of the European Green Deal and plays a key role in the EU's social and political strategy. One option is the use of renewable resources and biomass waste as raw materials for polymer production. Lignocellulose biomass from annual and perennial industrial crops and agricultural residues are a major source of polysaccharides, proteins, and lignin and can also be used to obtain plant-based extracts and essential oils. Therefore, these biomasses are considered as potential substitute for fossil-based resources. Here, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties. So far, their practical use is still restricted due to lower performance in fundamental packaging functions that directly influence food quality and safety, the length of shelf life, and thus the amount of food waste. Besides bio-based polymers, this review focuses on plant extracts as active packaging agents. Incorporating extracts of herbs, flowers, trees, and their fruits is inevitable to achieve desired material properties that are capable to prolong the food shelf life. Finally, the adoption potential of packaging based on polymers from renewable resources is discussed from a bioeconomy perspective. [ABSTRACT FROM AUTHOR]

The aim of this study is to present the possible influence of natural substances on the aging properties of epoxidized natural rubber (ENR) and poly(lactic acid) (PLA) eco-friendly elastic blends. Therefore, the ENR/PLA blends were filled with natural pro-health substances of potentially antioxidative behavior, namely, δ-tocopherol (vitamin E), curcumin, β-carotene and quercetin. In this way, the material biodeterioration potential was maintained and the material's lifespan was prolonged while subjected to increased temperatures or high-energy UVA irradiation (340 nm). The investigation of the samples' properties indicated that curcumin and quercetin are the most promising natural additives that may contribute to the delay of ENR/PLA degradation under the above-mentioned conditions. The efficiency of the proposed new natural anti-aging additives was proven with static mechanical analysis, color change investigation, as well as mass loss during a certain aging. The aging coefficient, which compares the mechanical properties before and after the aging process, indicated that the ENR/PLA performance after 200 h of accelerated aging might decrease only by approximately 30% with the blend loaded with quercetin. This finding paves new opportunities for bio-based and green anti-aging systems employed in polymer technology. [ABSTRACT FROM AUTHOR]

Over the past 25 years, cannabis plants have gained major popularity in the research community. This study aimed to evaluate the antioxidant capacity and stabilization efficiency of cannabidiol (CBD) extract in two different polymers: polylactide (PLA) and ethylene–norbornene copolymer (Topas) that are used in packaging materials more often. The research technology included weathering in a special chamber, surface free energy and color change measurements, surface morphology and Fourier-transform infrared spectroscopy (FTIR) analysis, thermogravimetry, and determination of the oxidation induction time or temperature (OIT) values, based on which the effectiveness of the cannabidiol extract could be estimated. Obtained results showed that the addition of CBD to polymer mixtures significantly increased their resistance to oxidation, and it can be used as a natural stabilizer for polymeric products. Moreover, samples with cannabidiol changed their coloration as a result of weathering. Therefore, this natural additive can also be considered as a colorimetric indicator of aging that informs about the changes in polymeric materials during their lifetime. On the other hand, surface properties of samples with cannabidiol content did not alter much compared to pure Topas and PLA. [ABSTRACT FROM AUTHOR]

Blueberries are highly appreciated for their high antioxidant content but are also particularly susceptible to fungal deterioration. In this work, corn starch and chitosan, byproducts of the fishing industry, as well as active compounds obtained from citrus processing waste were used to obtain active biodegradable film packaging. Blueberries were packed in corn starch–chitosan (CS:CH) films and in active films containing lemon essential oil (LEO) or grapefruit seed extract (GSE). The effects of film packaging on the quality parameters of berries and the fungal incidence of disease during storage were studied and compared to benchmark materials. A conservation assay simulating transport and commercialization conditions was conducted. Blueberries packed in CS:CH films showed antioxidant capacity values closer to those packed in commercial PET containers (Clamshells), preserving 84.8% of the initial antioxidants content. Fruit packed in LEO films exhibited the greatest weight loss and rot incidence, and poor surface color. CS:CH and GSE films controlled the fruit respiration rate and weight loss, therefore they are materials with adequate barrier properties for blueberries conservation. Bags formulated with GSE showed adequate barrier properties to maintain fruit quality attributes without the incidence of rottenness, being an interesting option for blueberries exportation. [ABSTRACT FROM AUTHOR]

The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector. [ABSTRACT FROM AUTHOR]

In this work, different materials for three-dimensional (3D)-printing were studied, which based on polycaprolactone with two natural additives, gum rosin, and beeswax. During the 3D-printing process, the bed and extrusion temperatures of each formulation were established. After, the obtained materials were characterized by mechanical, thermal, and structural properties. The results showed that the formulation with containing polycaprolactone with a mixture of gum rosin and beeswax as additive behaved better during the 3D-printing process. Moreover, the miscibility and compatibility between the additives and the matrix were concluded through the thermal assessment. The mechanical characterization established that the addition of the mixture of gum rosin and beeswax provides greater tensile strength than those additives separately, facilitating 3D-printing. In contrast, the addition of beeswax increased the ductility of the material, which makes the 3D-printing processing difficult. Despite the fact that both natural additives had a plasticizing effect, the formulations containing gum rosin showed greater elongation at break. Finally, Fourier-Transform Infrared Spectroscopy assessment deduced that polycaprolactone interacts with the functional groups of the additives. [ABSTRACT FROM AUTHOR]

This study originally explores the use of gallic acid (GA) as a natural additive in bio-based high-density polyethylene (bio-HDPE) formulations. Thus, bio-HDPE was first melt-compounded with two different loadings of GA, namely 0.3 and 0.8 parts per hundred resin (phr) of biopolymer, by twin-screw extrusion and thereafter shaped into films using a cast-roll machine. The resultant bio-HDPE films containing GA were characterized in terms of their mechanical, morphological, and thermal performance as well as ultraviolet (UV) light stability to evaluate their potential application in food packaging. The incorporation of 0.3 and 0.8 phr of GA reduced the mechanical ductility and crystallinity of bio-HDPE, but it positively contributed to delaying the onset oxidation temperature (OOT) by 36.5 °C and nearly 44 °C, respectively. Moreover, the oxidation induction time (OIT) of bio-HDPE, measured at 210 °C, was delayed for up to approximately 56 and 240 min, respectively. Furthermore, the UV light stability of the bio-HDPE films was remarkably improved, remaining stable for an exposure time of 10 h even at the lowest GA content. The addition of the natural antioxidant slightly induced a yellow color in the bio-HDPE films and it also reduced their transparency, although a high contact transparency level was maintained. This property can be desirable in some packaging materials for light protection, especially UV radiation, which causes lipid oxidation in food products. Therefore, GA can successfully improve the thermal resistance and UV light stability of green polyolefins and will potentially promote the use of natural additives for sustainable food packaging applications. [ABSTRACT FROM AUTHOR]

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives. [ABSTRACT FROM AUTHOR]

The purpose of this work was to formulate a fully bio-based blend with superior properties, based on two immiscible polymers: polylactic acid (PLA) and poly-hydroxy butyrate (PHB). To improve the miscibility between the polymeric phases, two different kinds of compatibilizers with a different chemical structure were used, namely, an ethylene oxide/propylene oxide block copolymer in the form of flakes and a mixture of two liquid surfactants with a variable lipophilic–hydrophilic index. The morphology of the blends and their thermal, mechanical, and rheological behavior were evaluated, aiming at assessing the influence of the selected compatibilizers on the microstructure and final properties of the systems. Morphological analyses of the compatibilized blends indicated that the liquid surfactant is more effective than the solid copolymer in inducing morphology refinement, as also suggested by results coming from rheological measurements. Furthermore, thermal analyses demonstrated that the presence of both kinds of compatibilizers induced an enhancement of the crystallinity content of blends. Finally, a remarkable increase of the elastic modulus values was obtained for the compatibilized blends as compared to the pure counterparts, with a consequent significant enhancement of the HDT values. [ABSTRACT FROM AUTHOR]

The purpose of the present study is to develop new multifunctional environmentally friendly materials having applications both in medical and food packaging fields. New poly(lactic acid) (PLA)-based multifunctional materials containing additives derived from natural resources like chitosan (CS) and rosemary extract (R) were obtained by melt mixing. Each of the selected components has its own specific properties such as: PLA is a biodegradable thermoplastic aliphatic polyester derived from renewable biomass, heat-resistant, with mechanical properties close to those of polystyrene and polyethylene terephthalate, and CS offers good antimicrobial activity and biological functions, while R significantly improves antioxidative action necessary in all applications. A synergy of their combination, an optimum choice of their ratio, and processing parameters led to high performance antimicrobial/antioxidant/biocompatible/environmentally degradable materials. The polyethylene glycol (PEG)-plasticized PLA/chitosan/powdered rosemary extract biocomposites of various compositions were characterized in respect to their mechanical and rheological properties, structure by spectroscopy, antioxidant and antimicrobial activities, and in vitro and in vivo biocompatibility. Scanning electron microscopy images evidence the morphology features added by rosemary powder presence in polymeric materials. Incorporation of additives improved elongation at break, antibacterial and antioxidant activity and also biocompatibility. Migration of bioactive components into D1 simulant is slower for PEG-plasticized PLA containing 6 wt % chitosan and 0.5 wt % rosemary extract (PLA/PEG/6CS/0.5 R) biocomposite and it occurred by a diffusion-controlled mechanism. The biocomposites show high hydrophilicity and good in vitro and in vivo biocompatibility. No hematological, biochemical and immunological modifications are induced by subcutaneous implantation of biocomposites. All characteristics of the PEG-plasticized PLA-based biocomposites recommend them as valuable materials for biomedical implants, and as well as for the design of innovative drug delivery systems. Also, the developed biocomposites could be a potential nature-derived active packaging with controlled release of antimicrobial/antioxidant compounds. [ABSTRACT FROM AUTHOR]