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Carotenoids are compounds sensitive to environmental factors such as light, heat, and oxygen, which can result in the loss of their properties due to isomerisation and oxidation. To overcome this problem, spray drying encapsulation has been widely used as a method to protect and stabilise carotenoids in different wall materials. This article summarises the findings and research on spray drying encapsulation of carotenoids over the past 15 years, with an emphasis on the importance of controlling the operational conditions of the drying process and the association of different wall materials (proteins and polysaccharides), promising to increase encapsulation efficiency and stabilise carotenoids, with perspectives and trends in applications. The use of spray drying for carotenoid microencapsulation can open up new opportunities for controlled delivery of beneficial compounds. Based on the study, it is expected to provide information for researchers, professionals, and companies interested in the development of functional food products.

The objective of this work was to evaluate the mortality of Escherichia coli and Staphylococcus aureus inoculated in fresh swine jowls treated with different concentrations of organic acids (lactic, acetic, citric, and ascorbic) for 1, 5, and 10 min. Lactic and acetic acids showed minimum inhibitory concentrations (MICs) of 1.25 and 0.94 µL/mL against E. coli and S. aureus , respectively. Citric and ascorbic acids showed MICs of 3.75 and 7.5 µL/mL for both bacteria. In swine jowl fat, lactic acid provided mortality above 90% for both bacteria, at a concentration of 0.21% for E. coli with 5 and 10 min of exposure and 1.06% for S. aureus already with 1 min of exposure. Acetic acid showed mortality above 85% for E. coli , in the concentrations above 1.06% after 10 min, and 1.28% after 1 min of exposure. As for S. aureus , the high mortality was 73% with the maximum concentration and exposure time evaluated. Citric and ascorbic acids showed mortality of 90 and 70% for E. coli with 2.0%, respectively, and around 70% with 1.75 and 2.0% for both bacteria's. It was determined that lactic and acetic acids have good antimicrobial action against E. coli , but only lactic acid can be used at an industrial level for the microbiological control of in nature fat from swine jowls against S. aureus ., Competing Interests: Conflict of interestThe authors declare that they have no competing financial interests or personal relationships that may have appeared to influence the work reported in this article., (© Association of Microbiologists of India 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

The present study aimed to predict and model the growth of Salmonella enterica serovar Choleraesuis as a function of pH and temperature in in vitro tests and raw chicken meat. To describe the growth, the data were adjusted by the Modified Gompertz primary model. After comparison, they presented R 2 values > 0.9799 and an RMSE of 0.092 to 0.274. With the values of µ max obtained by the primary model, it was possible to evaluate the influence of temperature using the secondary Gamma model. Comparing the results obtained experimentally with those predicted by the ComBase tertiary model, it was possible to verify that the analyses carried out in the laboratory show that Salmonella did not multiply for a longer time. At pH 5, 6, and 7 at 12 °C, ComBase presented a λ of 43, 31, and 28 h, while the experimental λ was 109, 63, and 85 h, respectively. A correlation was observed between rising temperatures and pH, leading to an increase in μ max and a decrease in λ. However, no correlation was found concerning y max ., (© Association of Microbiologists of India 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P < 0.05), regardless of the formulation, with continuous release of the extract for up to 60 days and average IC 50 of 0.09 and 0.31 mg/mL for the corn starch and chitosan active films, respectively. Interleafing the sliced ham resulted in lower lipid oxidation after 60 days of storage (P < 0.05). Starch-based films with green tea extract were effective, significantly reducing lipid oxidation in sliced and interleafed cooked ham, suggesting their potential to extend the shelf life of these refrigerated products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Background & Aims: This study is based on the development and validation of a popsicle to reduce preoperative fasting time., Methods: The study was carried out in two stages, pre-clinical and clinical validation. The first stage consisted of producing a water-based, fat-free, high-calorie fruit-flavored popsicle, characterized by proximal composition and sensory analysis. In the second stage, clinical validation was performed in patients aged between 18 and 65 years before elective surgery, evaluating the incidence of aspiration during anesthesia and the patient's experience in relation to hunger, thirst, anxiety and palatability of the popsicle., Results: The results of the study showed that the use of popsicle 2 h before the surgical procedure did not cause any adverse reaction in patients and in the anesthetic procedure. Furthermore, the full acceptability of the product by the participants and the control of thirst and satiety during the preoperative period were observed., Conclusions: The present study showed that with the use of popsicles it was possible to reduce safely the preoperative fasting time to up to 2 h before the surgical procedure., (Copyright © 2023 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.)

Sausage is an emulsified meat product that, due to its composition, undergoes physicochemical changes during its shelf life, which makes the use of additives for its conservation necessary. The goal of the present study was to evaluate the antioxidant capacity of rosemary extract, acerola extract, and a mixture of tocopherols applied to industrialized sausages during storage at 8 °C. The antioxidant activity (IC 50 ) in vitro showed values of 0.043, 0.489, 0.494, and 0.509 mg/mL for sodium erythorbate, rosemary extract, acerola extract, and a mixture of tocopherols, respectively. Formulations of sausage obtained in industrial installations were evaluated in terms of physicochemical, microbiological, and sensorial analyses. The pH and acidity values were stable during 23 days of storage. Treatments 1 and 3 with acerola extract and a mixture of tocopherols associated with sodium erythorbate showed the best results against lipid oxidation (TBARs), respectively. The hydroperoxides were only found after the 12th day of storage, consequently reducing the formation of malondialdehyde. The treatments with natural antioxidants showed an antimicrobial effect for the group of mesophilic bacteria; their results did not exceed 4 log 10 CFU/g, while the control reached 5 log 10 CFU/g on the 23rd day of storage. In regard to other microorganisms evaluated, no significant differences were found between treatments with natural antioxidants. Thus, the natural extracts evaluated in association with sodium erythorbate contributed to the antioxidant action for the application on an industrial scale, as they improved the sausage characteristics after 23 days of storage at 8 °C., Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05815-y., Competing Interests: Conflict of interestThe authors declare no conflict of interest., (© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

This study investigates the effects of different strategies on poly(3-hydroxybutyrate)-P(3HB) production in a fed-batch bioreactor by Bacillus megaterium using candy industry effluent (CIE), sucrose, and rice parboiled water (RPW) as carbon sources. In biosynthesis, kinetic and stoichiometric parameters of substrate conversion into products and/or cells, productivity, instantaneous, and specific conversion rates were evaluated. The maximum concentration of P(3HB) was 4.00 g.L -1 (77% of the total dry mass) in 42 h of cultivation in minimal medium/RPW added with a carbon source based on CIE, demonstrating that the fed-batch provided an increase of approximately 22% in the polymer concentration and 32% in the overall productivity in relation to medium based on commercial sucrose. Fed-batch cultivation also had the advantage of avoiding the extra time required for inoculum preparation and sterilization of the bioreactor during the batch, which thereby increased the overall industrial importance of the process. Effluents from the candy, confectionery, and/or rice parboiling industries can be used as alternative substrates for P(3HB) production at a low cost., (© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl 2 , F2). The produced tofu was characterized in terms of physical, chemical, microbiological, and sensory properties during 14 days of storage. The yield of F1 was higher ( p  < 0.05) (195 g/100 soybean seeds) than F2 (162 g/100 soybean seeds). F1 presented higher moisture, protein, acidity, syneresis, and lipids when compared with F2, and a reduction of these contents during the storage. F1 presented lower hardness, stickiness, springiness, and cohesiveness compared with F2. The acceptability of F1 showed a score of 6.00 and F2 of 4.68, and the purchase intention was 3.22 for F1 and 2.23 for F2. This study recommended the use of cardoon flower at 35% level as it has great potential as a coagulant for the elaboration of tofu with higher yield, and acceptability and reasonable purchasing intention., Competing Interests: Conflict of interestThe authors declare no conflicts of interest., (© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

The objective of this work was to develop, characterize and evaluate the application of active edible films based on gelatin and green tea extract in coating of fresh sausages. The green tea extract showed IC 50 of 0.088 mg/mL and minimum inhibitory concentrations of 0.05 mg/mL for Listeria monocytogenes, 0.025 mg/mL for Staphylococcus aureus, 0.04 mg/mL for Escherichia coli, and >1.0 mg/mL for Salmonella enterica serovar Choleraesuis. The formulation with 15% (w/v) of gelatin and 30% (w/w) of glycerol showed better adhesion and appearance in the coating of the product. When using 1.0% of green tea extract, the lowest IC 50 , was obtained and the antioxidant activity was maintained for 35 days. There was a more accentuated decrease in pH and an increase in acidity and peroxide index in fresh sausages without film compared to those coated with the active film (1.0% of green tea extract) during storage. In addition, it was found that the use of active gelatin film (1.0% of green tea extract) kept the TBARS indexes of fresh sausage samples lower than the standard (without coating) and of films containing only gelatin, after 48 days of storage., Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Daniele Hamann, Bruna Maria Saorin Puton, Thais Comin, Rosicler Colet, Eunice Valduga, Jamile Zeni, Juliana Steffens, Geciane Toniazzo Backes, Rogério Luis Cansian., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Introduction: This study aimed to compare the early results of gingival recession in patients with Class II malocclusion treated with Class II intermaxillary elastics and the Twin Force appliance., Methods: The sample comprised 55 patients with Class II malocclusion treated without extraction and divided into 2 groups. Group 1 consisted of 23 patients treated with fixed appliances and Class II elastics, with mean initial age of 15.41 ± 5.65 years and a mean treatment time of 3.11 ± 0.91 years. Group 2 consisted of 32 patients treated with fixed appliances and the Twin Force mandibular protraction appliance, with a mean initial age of 18.45 ± 6.63 years and a mean treatment time of 3.17 ± 1.59 years. Dolphin software measured gingival recession in initial and final intraoral photographs. Initial and final lateral cephalograms were used to measure the position of the mandibular incisors. Intragroup and intergroup comparisons were performed by dependent and independent t tests, respectively., Results: In both groups, there was no significant increase in gingival recession with orthodontic treatment, and there was significant protrusion and buccal inclination of the mandibular incisors. When changes with treatment were compared between the groups, there was no statistically significant difference in gingival recession and mandibular incisor position., Conclusions: There was no significant increase in gingival recession immediately after orthodontic treatment performed with intermaxillary elastics and the Twin Force appliance., (Copyright © 2022 American Association of Orthodontists. Published by Elsevier Inc. All rights reserved.)

This work aimed to produce ethyl esters from Chlorella vulgaris microalgae biomass, using an immobilized enzymatic catalyst associated with pressurized fluid (propane) by direct transesterification. In order to optimize the ethyl conversion, different temperatures (46.7-68.1 °C) and pressures (59.5-200.5 bar) were applied a central composite design rotational (CCDR) obtaining the high conversion (74.39%) at 50 °C and 180 bar. The molar ratio also was investigated showing conversions ~ 90% using a molar ratio of 1:24 (oil:ethanol). From the best transesterification conditions, 50 °C, 180 bar, 20% enzymatic concentration, and 1:24 oil:ethanol molar ratio were obtained with success 98.9% conversion in 7 h of reaction. The enzyme reuse maintained its activity for three successive cycles. Thus, this simple process was effective to convert microalgal biomass into ethyl ester by direct transesterification and demonstrate high yields.

The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05%) and vegetable fat (7.95 to 22.05%) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5% ( m / V ) protein concentrate, 14% (by volume) soybean hydrosoluble extract, and 15% (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45-0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44% and solubility 41%). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2 Θ , characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40-600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components.

The aim of this work was to perform the screening of microorganisms, previously isolated from samples of agro-industrial waste and belonging to the culture collection of our laboratory, able to produce polygalacturonases (PG). A total of 107 microorganisms, 92 newly isolated and 15 pre-identified, were selected as potential producers of enzymes with PG activity. From these microorganisms, 20 strains were able to synthesize PG with activities above 3 U mL(-1). After the kinetic study, the enzyme activity was increased up to 13 times and the microorganism identified as Aspergillus niger ATCC 9642 and the newly isolated W23, W43, and D2 (Penicillium sp.) after 24 h of fermentation led to PG activities of 30, 41, 43, and 45 U mL(-1), respectively. The RAPD analysis demonstrated that the selected strains differs genetically, indicating that no duplication of strains among them in the experiments for polygalacturonases production was verified.