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The objective of this research was to assess the potential of a Pickering emulsion based on lycopene extracted from guava by sunflower oil-water and cellulose nanofibers (CNFs) isolated from banana residues as a novel ingredient for a French-style salad dressing. The aim was to determine the impact of this emulsion on the stability and rheological properties of the dressing as well as ascertain the presence of lycopene in the final product. The particle size distribution, rheological properties, and emulsion stability of the Pickering emulsion and salad dressing were evaluated. The sample exhibiting the optimal stability condition contained 0.5 wt.% of CNFs (EPI0.5). In order to prepare the French salad dressing based on this Pickering emulsion, three concentrations of vinegar were analyzed. All samples contained white salt and sugar. The findings suggest that alterations in emulsion stability may be influenced by the vinegar content and the presence of salt, particularly during the storage period, which also affects the concentration of lycopene. Notwithstanding these findings, the untrained panelists expressed a favorable opinion and acceptance of the dressings, indicating that the product could serve as an alternative means of enriching food through the incorporation of beneficial substances such as lycopene. [ABSTRACT FROM AUTHOR]

This study explores the use of cellulose nanofiber (CNF)-stabilized Pickering emulsions for paper coatings, focusing on their rheological properties and effects on hydrophilicity and water vapor transmission rate (WVTR). Two types of Pickering emulsions, oil-in-water (O/W), were stabilized with 1 wt% CNF extracted from fique by-products. The oily phases of the emulsions were composed of poly(lactic acid) (PLA) and cocoa butter (CB). The physical stability, viscosity, and viscoelasticity of the emulsions were characterized. The emulsions were applied to the surfaces of Bond and Kraft papers using the rod-coating method. The coating process involved first applying a layer of the PLA emulsion followed by a layer of the CB emulsion. The coated papers were then evaluated by FE-SEM, contact angle, adhesion work, and water vapor transmission rate (WVTR). The results indicated that the coatings effectively produced a slightly hydrophobic surface on the papers, with contact angles approaching 90°. Initially, Kraft paper exhibited a WVTR value of 29.20 ± 1.13 g/m2·h, which significantly decreased to 7.06 ± 2.80 g/m2·h after coating, representing a reduction of 75.82%. Similarly, natural Bond paper showed a WVTR value of 30.56 ± 0.34 g/m2·h, which decreased to 14.37 ± 5.91 g/m2·h after coating, indicating a reduction of 47.02%. These findings demonstrate the potential of CNF-stabilized Pickering emulsions for enhancing the performance of paper coatings in terms of hydrophobicity and moisture barrier properties. The approach of this study aligns with global sustainability goals in packaging materials combining the use of PLA and CB to develop a waterborne coating to enhance the moisture barrier properties, demonstrated by a substantial reduction in water vapor transmission rates, and an improved hydrophobicity of coated papers. [ABSTRACT FROM AUTHOR]

Turmeric (Curcuma longa L.) plants are native to Southeast Asia and are part of the Zingiberaceae family. Global consumption and production of this plant are expanding. In countries such as Colombia, turmeric is a promising cultivar. Curcuminoids derived from its rhizomes are used in food, pharmaceuticals, and natural cosmetics. Curcuminoids constitute approximately 3 wt% of the rhizome. Many residues rich in cellulose and starch can thus be recovered. This study characterizes a novel starch isolated from Colombian turmeric cultivars. The morphological parameters of the starch were determined using microscopic techniques such as scanning electron microscopy (SEM). Proximate analysis and infrared spectroscopy (ATR-FTIR) were used to analyze the chemical composition, while physical analyses included thermal characterization, swelling power testing, solubility, water retention capacity, and colorimetry evaluation. The new starch granules were ellipsoidal in shape and ranged in diameter from 19.91 to 38.09. A trace amount of remaining curcumin was identified through chemical and physical characterization. The swelling power was 3.52 ± 0.30, and its water retention capacity was 3.44 ± 0.30. Based on these findings, turmeric can be useful in both food and non-food applications. Because starch was extracted from other Zingiberaceae plants, this study also includes a brief review of the related literature. [ABSTRACT FROM AUTHOR]

New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development. [ABSTRACT FROM AUTHOR]

Turmeric ( Curcuma longa L.) plants are native to Southeast Asia and are part of the Zingiberaceae family. Global consumption and production of this plant are expanding. In countries such as Colombia, turmeric is a promising cultivar. Curcuminoids derived from its rhizomes are used in food, pharmaceuticals, and natural cosmetics. Curcuminoids constitute approximately 3 wt% of the rhizome. Many residues rich in cellulose and starch can thus be recovered. This study characterizes a novel starch isolated from Colombian turmeric cultivars. The morphological parameters of the starch were determined using microscopic techniques such as scanning electron microscopy (SEM). Proximate analysis and infrared spectroscopy (ATR-FTIR) were used to analyze the chemical composition, while physical analyses included thermal characterization, swelling power testing, solubility, water retention capacity, and colorimetry evaluation. The new starch granules were ellipsoidal in shape and ranged in diameter from 19.91 to 38.09. A trace amount of remaining curcumin was identified through chemical and physical characterization. The swelling power was 3.52 ± 0.30, and its water retention capacity was 3.44 ± 0.30. Based on these findings, turmeric can be useful in both food and non-food applications. Because starch was extracted from other Zingiberaceae plants, this study also includes a brief review of the related literature.