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Iron deficiency is the main cause of anemia, one of the most common nutritional deficiencies affecting millions of people worldwide. In addition, iron instability, sensitivity, and intense flavor limit its use in food fortification. In this work, lactoferrin (LF) particles were developed by Nano Spray Dryer (NSD) and its capacity to be used as an iron carrier was evaluated. The effect of NSD temperature (60°C, 80°C, and 100°C) and LF concentrations (10mgmL1, 50mgmL1, and 100mgmL1) was evaluated on the LF structure and on the production and stability of a LF-iron carrier. Results showed that the NSD is suitable for producing LF particles with diameters ranged from 38.8nm to 4533.6nm. Although different surface morphologies were obtained, higher protein concentrations (100mgmL1) produced round shape and smooth surface particles, but for lower protein concentrations (10mgmL1 and 50mgmL1) wrinkled particles and doughnut shape particles were obtained. SDS-page electrophoresis and circular dichroism (CD) for secondary structure (185260nm) show that the characteristics of the structures were maintained, meaning that NSD does not cause protein degradation. CD for tertiary structure (250nm350nm) and fluorescence tests confirmed the interaction between LF and iron, observed by an intensity decrease and a wavelength shift in fluorescence spectra. The CD tertiary structure analysis showed higher ellipticity for the Trp peak, meaning conformational changes in the neighbor amino acids due to protein-iron interaction. Iron release experiments were performed at different pH values (2.0 and 7.4) at 37°C aiming to understand the release mechanism in different media. Results showed that at pH 2 the iron release could be described by the linear superposition model (Radj2=0.9879) (explained by Fick and relaxation phenomenon) and that at pH 7.4 there is no iron release, showing that particles are stable at neutral pH. NSD is a suitable technology for producing iron-loaded protein-based carriers that could be used in food applications., INL -Idaho National Laboratory(2020.03447), info:eu-repo/semantics/publishedVersion

Encapsulation can be used as a strategy to protect and control the release of bioactive extracts. In this work, an extract from Spirulina sp. LEB-18, rich in phenolic compounds, was encapsulated in biopolymeric particles (i.e., composed of alginate) and characterized concerning their thermal behavior using differential scanning calorimetry (DSC), size, morphology, swelling index (S), and encapsulation efficiency (EE%); the release profile of the phenolic compounds at different pHs and the particle behavior under in vitro gastrointestinal digestion were also evaluated. It was shown that it is possible to encapsulate the phenolic extract from Spirulina sp. LEB-18 in alginate particles with high encapsulation efficiency (88.97%). It was also observed that the particles are amorphous and that the encapsulated phenolic compounds were released at a pH 7.2 but not at pH 1.5, which means that the alginate particles are able to protect the phenolic compounds from the harsh stomach conditions but lose their integrity under intestinal pH conditions. Regarding bioaccessibility, it was observed that the encapsulated phenolic compounds showed higher bioaccessibility compared to phenolic compounds in free form. This work increases the knowledge about the behavior of alginate particles encapsulating phenolic compounds during in vitro gastrointestinal digestion. It also provides essential information for designing biopolymeric particle formulations encapsulating phenolic compounds for application in pharmaceutical and food products., The study was financially supported by the following programs and institutions: Science Without Borders—CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), CSF (Ciência sem fronteiras), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), Brazil, the University of Minho, Braga, Portugal, and Foundation for Science and Technology (FCT, POPH-QREN and FSE Portugal). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, and by LABBELS–Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020., info:eu-repo/semantics/publishedVersion

The presence of residual oxygen inside food packaging can significantly affect the organoleptic properties of food and increase microorganism proliferation, decreasing the shelf-life of the products. In this context, the food packaging industry has been investigating new bio-based environmentally friendly multifunctional materials that act as oxygen scavengers and antimicrobial agents. Therefore, in the present work, a new generation of bio-based active films and fibres containing metallic (Zn) and bimetallic (Zn and Fe) nanoparticles (NPs) is developed. Zinc (Zn) and iron (Fe) nanoparticles (NPs) can enhance oxygen absorption capacity, while the oxidized form of Zn, the ZnO, has relevant antimicrobial properties. The NPs were deposited on poly-lactic acid (PLA) films and PLA fibres (produced by electrospinning) by magnetron sputtering, resulting in two different architectures with dissimilar Fe NPs percentages (0, 10 and 20%). The effect of NPs on the structural and functional properties of the produced materials was evaluated at 60 % and 96 % relative humidity. The morphology and metallic composition of the samples were determined by scanning electron microscopy (SEM), and Inductively Coupled Plasma (ICP), respectively. The oxygen scavenging capacity was measured using a Piccolo sensor connected to sealed vials containing 5% oxygen. Finally, the antimicrobial assay was performed through the zone of inhibition (ZOI) test, and the Zn NPs migration was evaluated using different food simulants. The results showed all PLA films and fibres developed have significant oxygen scavenging capacity, achieving the highest decrease of oxygen with the PLA film containing Zn/Fe-10%. All the samples presented promising antimicrobial activity against E. coli and S. aureus. On the other hand, the migration tests revealed that PLA films and fibres containing Fe showed the lowest migration values when 95% ethanol was used as the food simulant, independently of the Fe percentage. Thus, the developing biopolymers prove to be active materials with multiple properties that could be used in the food packaging industry., info:eu-repo/semantics/publishedVersion

The use of bio-based packaging materials containing metallic and bimetallic nanoparticles is relatively modern technology. In this sense, the food packaging industry has been investigating biological and renewable resources that can replace petroleum-based materials to reduce the environmental impact and at the same time, include new functionalities using nanotechnology. Therefore, the main objective of this work was to develop bio-based poly-lactic acid (PLA) films with Zinc (Zn) and Zinc-Iron (Zn-Fe) nanoparticles (NPs), deposited by magnetron sputtering, and evaluate their effect on the structural and functional properties of the films when the NPs are oxidized to be exposed at 60 % and 96 % relative humidity (RH). The morphology and elemental analysis of the samples were determined by scanning (transmission) electron microscopy (SEM and STEM), and Inductively Coupled Plasma (ICP). The structure of the PLA was monitored before and after NPs oxidation by Fourier transform infrared spectroscopy (FTIR) analysis, and the antimicrobial and color assays were performed by using the zone of inhibition (ZOI) test and a Minolta colorimeter, respectively. Finally, the films were correlated in terms of the deposit conditions, Zn or Zn-Fe concentrations, and thickness. The results revealed PLA films with different morphologies, compositions, and sizes of Zn or Zn-Fe NPs. The samples showed a significant antibacterial and antifungal activity against E. coli, P. aeruginosa, P. fluorescens, S. aureus, and A. niger, and changes of color and opacity for the samples with the smaller thickness when stored at 95 % relative humidity. On the other hand, when the Fe in the films increases, the luminosity of the films decreased as well as their antibacterial activity when compared to the films with pure Zn. Hence, these findings are relevant to the food packaging field since intelligent and active films with multiple properties can be developed., info:eu-repo/semantics/publishedVersion

Plant-derived proteins have been emerging and growing in interest over the past few years, due to their interesting properties and the trend to replace animal-derived proteins [1]. Ultrasonication processing can be used to develop nanoemulsions based on plant proteins that are kinetically stabilized by their small dimension, unlike classic emulsions [2]. In this work, oil-in-water nanoemulsions were produced through high-speed homogenization, followed by ultrasonic homogenization (US), using different plant-derived proteins, including potato (Solanum tuberosum), lupin (Lupinus angustifolius), pea (Pisum sativum), chickpea (Cicer arietinum) and faba bean (Vicia faba) protein as emulsifiers. A central composite rotatable experimental design was used to evaluate the influence of three independent variables: water/oil ratio (65-75% of water), protein content (1-6%) and US time (1-7 min) on the size average (by intensity) and polydispersity index (PDI) of the nanoemulsions. A total of 17 experiments were performed with 14 three-level experimental points, and 3 replicates at the central point. The effect of the US time (0, 3, 4.5 and 6 min) in the potato and lupin proteins primary and secondary structures were analysed through SDS-PAGE electrophoresis and circular dichroism, respectively. Results showed that the use of potato, lupin and pea proteins lead to the formation of stable nanoemulsions, while chickpea and faba bean proteins resulted in non-stable nanoemulsions, with phase separation. The smallest mean droplet size for potato protein was 439.9 nm and PDI value 0.464 [21:73 (w/w) oil/water ratio, 6% of protein and 6 min of US]. The smallest mean droplet size for lupin protein was 505.5 nm and PDI value 0.434, and for pea protein the droplet size was 551.3 nm and PDI value 0.249 [23.6:73 (w/w) oil/water ratio, 3.4% of protein and 6 min of US]. Electrophoresis results show that for native potato and lupin samples the ultrasonication did not induce significant changes in the protein pattern, indicating that the US treatment did not modify the primary structure. Regarding the second structure, US did not change the secondary structure of potato protein but induced a slight increase of -helix for all US treatments for lupin protein. Stable nanoemulsions can be developed using plant-derived proteins and ultrasonication, foreseeing different applications in the food industry., This study was supported by the project cLabel+ (POCI-01-0247-FEDER-046080) cofinanced by Compete 2020, Lisbon 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF)., info:eu-repo/semantics/publishedVersion

Recently, plant derived proteins have increased in interest and use due to a combination of interesting properties and industry-wide trends to replace animal derived proteins. Electrohydrodynamic processing (EHDP), can be used to develop micro- and nanostructures of plant proteins in a facile manner and, thus, increase their opportunities in the food, pharmaceutical, and biomedical industries. One of the most currently studied and promising plant proteins is zein. This review covers the most studied strategies to produce electrospun and electrosprayed zein-based structures. The most relevant properties, such as size, morphology, and surface area, are discussed according to the potential areas of interest, for instance in the food, biomedical, and pharmaceutical industries. In addition, applications of other electrospun/electrosprayed plant derived proteins are also presented, confirming the increasing interest of different industries in alternative proteins which can help promote sustainability., Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of the UIDB/04469/2020 unit and by the I&D&I AgriFood XXI project, operation number NORTE-01-0145-FEDER-000041, cofinanced by the European Regional Development Fund (FEDER) under the scope of NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). This study was supported by the project cLabel+ (POCI-01-0247-FEDER-046080) cofinanced by Compete 2020, Lisbon 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF). Pedro Silva is the recipient of a fellowship (SFRD/BD/130247/2017) supported by Fundação para a Ciência e a Tecnologia, (FCT, Portugal). S. Torres-Giner acknowledges Spanish Ministry of Science and Innovation (MICI) for the funding received during his Ramón y Cajal contract (RYC2019-027784-I), info:eu-repo/semantics/publishedVersion

Edible films and coatings can provide a protective barrier against physical and mechanical damage, as well as create a controlled atmosphere, by acting as a semi-permeable barrier for gases, vapor and water. These films and coatings also offer the possibility of incorporating different functional ingredients. Nevertheless, the incorporation of these functional compounds is not always easy and new technologies are needed for successful incorporation. One of the possibilities is the use of micro and nanoencapsulation technologies that could help adding the functional compounds by improving their stability and dispersibility, and at the same time decrease the adverse effects that they can have in the films and coatings' properties. This chapter aims to provide a comprehensive review of the use of edible films and coatings for the incorporation of functional ingredients for food applications., Ana Guimarães received support through grant SFRH/BD/103245/2014 from the Portuguese Foundation for Science and Technology (FCT). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation Ana Guimarães received support through grant SFRH/BD/103245/2014 from the Portuguese Foundation for Science and Technology (FCT). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. This work was, also, funded by the projects: “CVMar+i: Industrial innovation through specific collaborations between companies and research centers in the context of marine biotech nological valorization” (INTERREG V-A España—Portugal—POCTEP 2014–2020, Ref. 0302_CVMAR_I_1_P), “MobFood—Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524), by “MobFood” Consortium, and financed by European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal2020 Competitiveness and Internationalization Operational Program., info:eu-repo/semantics/publishedVersion

Moulds are the main spoilage organisms in dairy products. Fungal contamination despite causing discolouration, off-flavours, alterations in texture and appearance. which leads to waste and thus economic losses, can also be responsible for health issues. Additionally. some of the spoilage fungi can produce toxic secondary compounds designated by mycotoxins. The use of lactic acid bacteria (LAB) in a perspective of biopreservation can be considered as an alternative for fungal control. The incorporation of LAB into edible films and coatings can be an effective strategy to improve the quality and shelf life of some food products. In this work, the incorporation of Lactobacillus buchneri UTAD104 into whey protein-based films and coatings were tested for the control of Penicillium nordicum in a cheese matrix. The addition of cells to the films and coatings formulation resulted in thicker films with less luminosity and significantly different colour than control films (without cells). Nevertheless, cells inclusion did not alter moisture content, water vapour permeability. mechanical properties (tensile strength and elongation at break) and hydrophobicity of the films. FTIR and XRD data suggest that cells did not modify the films' chemical structure or crystallinity. Bioactive films were able to maintain approximately 1x105 CFUlmL during the first 30 days of storage at 25 °C. When applied in cheese, films and coatings with L. buchneri UTAD104 prevented fungal contamination for at least 30 days. The mycotoxin ochratoxin A was not found in cheeses treated with films and coatings containing L. buchneri UTAD104. Results showed that the inclusion of LAB with antifungal properties in edible films and coatings could help to reduce or eliminate fungal contamination in cheeses., Fundação para a Ciência e Tecnologia (FCT), info:eu-repo/semantics/publishedVersion

Liposoluble vitamins exhibit poor solubility in aqueous mediums and are very sensitive and unstable when exposed to inadequate conditions (e.g. temperature and pH). With that in mind, it is important to preserve the properties of these molecules and improve their biological efficiency. Nanoencapsulation can be an alternative and the nanostructuredlipid carriers (NLC’s) are presented to be a good alternative for vitamins encapsulation due to their unique features (e.g. easy scalability, presence of digestible lipids, possible absence of solvents and the use of food-grade materials during production) [1]. It is also important to find new bio-based and biodegradable food-grade materials with new well-known properties, such as biosurfactants (produced by microorganisms) [2]. Due to physico-chemical properties of biosurfactants (low toxicity, high biodegradability, high selectivity, low micelle concentrations and effectiveness at extreme temperatures, pH’s and salinities), they are already used in the food industry to improve, for example, texture, organoleptic properties and creaminess of products [3,4]. Take this account, in this study is investigated the suitability of a biosurfactant produced by Pseudomonas aeruginosa (rhamnolipids) to form and stabilize NLC’s for encapsulation of liposoluble vitamins., info:eu-repo/semantics/publishedVersion

Bio-based polymers are rapidly emerging as sustainable alternatives to conventional synthetic and petroleum-based materials, being highly desired in many diverse areas for high-value applications. These materials could indeed be an answer to society regarding filling some lacks in the most diverse sectors, such as food packaging industry. It is expected that in the future, the innovation on the use of lignocellulosic materials in bio-based packaging will range from the extraction and purification of the lignocellulosic materials to the type of application where these materials are used (i.e. active and intelligent packaging)., info:eu-repo/semantics/publishedVersion

The use of current packaging materials on food products has as main objective to protect the product for the maintenance of food quality and safety during transportation and storage, but also to attract the attention of the consumers for a particular brand while giving information about the food product. The use of cellulose-based materials as secondary and tertiary packaging has been one of the main applications of lignocellulosic materials in food packaging. Nowadays, the use of lignocellulosic materials incorporated in bio-based materials showed to be a good possibility to reduce the use of petroleum-based materials and thus increase the sustainability. During this chapter are given some commercial examples and research studies of the application of lignocellulosic-based materials as food packaging., info:eu-repo/semantics/publishedVersion

Lignocellulosic materials (LCMs) are the most available materials in the world. They are a source of biopolymers with outstanding features, which can be used in bio-based packaging. Encouraged by governmental policies and investments, the development of bio-based packaging boosted in the last years and is expected to reach values of 6.1 million tonnes in 2021. This chapter provides a broad overview on the economical and environmental interest of using LCMs in bio-based packaging and the recent numbers and developments on bio-based packaging materials., info:eu-repo/semantics/publishedVersion

One of the challenges of using bio-based materials for the development and production of packaging is the scale-up of the production process. The industrial technology used is widely influenced by the thermal properties of the materials used (in the case of ``dry process''), however for some materials only the ``wet process'' is suitable in order to obtain good packaging materials. Additionally, the use of lignocellulosic materials as main materials or as fillers/additives is a great challenge and their compatibility with other bio-based materials must be studied case-by-case, according to the material and its main characteristics. The characteristics of the materials used and the production method will influence not only the thermal, mechanical and barrier properties of the packaging but also its optical properties, the solubility of the films and wettability of the coatings. This chapter presents the main processing conditions and methods for the production of bio-based packaging using lignocellulosic materials. The most important properties and characterization methodologies are also presented, and in the end, the biodegradability and life cycle of bio-based packaging materials are discussed., info:eu-repo/semantics/publishedVersion

Lignocellulosic materials have achieved a great recognition during the last years due to their structure and multiple functional properties. These materials when subjected to different pre-treatments are separated into cellulose, hemicellulose, and lignin, and subsequently, they can be converted into high value-added by-products with specific functional characteristics. Besides the chemical, physical and biological properties exhibited for the lignocellulosic fractions, their renewable nature, biodegradability, availability, and low cost, make them very attractive for the industry, mainly for the development of new multifunctional biopolymers with several applications in different fields. This chapter summarizes the main functional properties of cellulose, hemicellulose, lignin, and their derivatives, including mechanical, chemical, thermal, rheological, optical, and physiological properties, as well as the antioxidant and antimicrobial activities., info:eu-repo/semantics/publishedVersion

Oleogels are systems traditionally produced by the self-assembly of materials called gelators, which are responsible for inducing viscosity and solid-like capabilities to oil-based systems. The emergent interest concerning oil structuring strategies in food applications is related to oleogels' capacity to undergo structural and textural tailoring, and the possibility of their use in delivery of bioactive compounds., This research was supported by Norte Regional Operational Program 2014–2020 (Norte2020) through the European Regional Development Fund (ERDF) Nanotechnology based functional solutions (NORTE-01-0145-FEDER-000019). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. The authors acknowledge the Project RECI/BBB-EBI/0179/2012 (FCOMP01-0124-FEDER-027462). Artur Martins is recipient of a fellowship supported by a doctoral advanced training (call NORTE- 69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte., info:eu-repo/semantics/publishedVersion

This chapter presents the most recent studies on the use of lignocellulosic materials for the development of bio-based packaging materials. It is addressed the incorporation of cellulose and its derivatives, hemicellulose, and lignin in bio-based packaging, and some works where the lignocellulosic materials with few pretreatment are used as filler are also presented. Additionally, it is discussed some bio-based materials extracted from biomass, such as polysaccharides and proteins, but also the chemically synthesized polymers such as polylactic acid (PLA), or obtained through biotechnological routes such as polyhydroxyalkanoates., info:eu-repo/semantics/publishedVersion

Lignocellulosic materials (LCMs) are one of the most promising feedstock for several biotechnological purposes. However, these LCMs are highly complex and present a robust structure of difficult access. For the valorization of each fraction of LCMs, a pre-treatment step is necessary in order to alter and/or remove the surrounding matrix of lignin and hemicellulose and increase the cellulose accessibility. Each pre-treatment has a specific effect on the LCM components and generally more than one pre-treatment step is necessary to obtain the fractions. This chapter primarily covers the definition of LCMs, their composition and varied sources. Subsequently, it is presented their structure, and the advantages and disadvantages of the different pre-treatment methods. Furthermore, a section with examples of successful processing technologies and valorization of each LCM component using different pre-treatment technologies is presented., info:eu-repo/semantics/publishedVersion

Bio-based packaging has undergone a remarkable growth in recent years due to great advances in materials science and processing technology, and is expected to have a major impact on the food market in the near future. Food packaging is used as barrier, but also to maintain quality and safety during food product transport and storage, to extend shelf life and add nutritional value. With this goal, the use of bio-nanocomposites appears as a promising solution to improve the properties of existing biopolymer-based packaging materials, and for development of novel functionalities, while permitting replacement of nonbiodegradable plastic packaging materials. This chapter provides an overview of the latest food packaging evolutions and expectations of forthcoming developments involving the use of bio-based nanocomposites in biodegradable packaging. Food protection, safety, environmental and health concerns, interest in developing biodegradable and renewable materials for food packaging, and applications of nanomaterials and nanotechnologies will be duly addressed., Oscar L. Ramos, Ricardo N. Pereira, and Joana T. Martins gratefully acknowledge their post-doctoral grants (SFRH/BPD/80766/2011, SFRH/BPD/81887/2011, and SFRH/BPD/89992/2012, respectively) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). The authors thank the FCT Strategic Project of UID/BIO/04469/2013 unit, COMPETE 2020 (POCI-01-0145-FEDER-006684), and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte, as well as the project POCI-01-0145-FEDER-006939 (Laboratory for Process Engineering, Environment, Biotechnology and Energy—LEPABE) funded by FEDER funds through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI)—and by national funds through FCT., info:eu-repo/semantics/publishedVersion

This brief provides a comprehensive review of lignocellulosic materials and their primary role in the future development of bio-based packaging. Topics such as: sources and extraction methods of lignocellulosic materials; main constituents of lignocellulosic materials; functionality of lignocellulosic materials; the development of bio-based and biodegradable packaging; incorporation of lignocellulosic materials in bio-based packaging materials; properties and functionality of bio-based packaging, are discussed by authors who are experts in the field., info:eu-repo/semantics/publishedVersion

São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods, [Excerpt] Films can be produced by different edible materials such as: polysaccharides, protein, and lipids, with the possible addition of plasticizers and/or surfactants. Their performance is directly related with the material composition and the environmental conditions. Alginate films have been extensively studied, nevertheless their use in the production of edible films ask for the fully understanding of the effect of their main characteristics on the film’s final properties. This work aims to characterize alginatebased films (10 g/L), with different ratios of mannuronic (M) and guluronic (G) acids and cross linking with different concentrations of CaCl2 (0 to 15 g/L). [...], Maria José Costa is recipient of a fellowship supported by a doctoral program (SFRH/BD/122897/2016) funded by the Portuguese Foundation for Science and Technology (FCT, POPH-QREN and FSE Portugal)., info:eu-repo/semantics/publishedVersion