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Andiroba oil (Carapa guianensis) is widely used in the Amazon region and elsewhere. Commercial products containing andiroba oil are available for various purposes. In this study, oil obtained using a traditional process was studied. The oil exhibited acceptable quality parameters. The major cations were Ca, K, and Na. Oleic acid was the major fatty acid in the lipid fraction. Hexanal was the major volatile compound. Owing to its composition, we hypothesized that andiroba oil could have insect repellent or antibacterial effects. Its repellent ability against weevils (Acanthoscelides obtectus) was high, although no antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli , or Salmonella was observed. ● This study proposes to elucidate the chemical composition of andiroba oil, extracted by hand. ● In this study, the repellent potential of andiroba oil on weevils and antimicrobial activity were evaluated. ● In addition to the classic physical-chemical characterization, this study carried out an elemental description, fatty acid profile and volatile compounds. [ABSTRACT FROM AUTHOR]

Tannic acid (TA) exhibits low bioavailability in the gastrointestinal tract, limiting its benefits due to small amounts reaching the CNS. Thus, the objective of this study was to develop zein capsules and fibers by electrospraying/electrospinning for encapsulation of TA. Polymeric solutions were evaluated by electrical conductivity, density, and viscosity. In zein capsules, up to 2 % TA was added, and in fibers, up to 1 % TA was added. Zein capsule and fiber with TA were evaluated by morphology, size distribution, encapsulation efficiency, thermal and thermogravimetric properties, and functional groups. Zein capsule with 1.5 % TA was evaluated in astrocyte culture for cytotoxicity and antioxidant activity. TA zein capsules and fibers exhibited high encapsulation efficiency and homogeneous morphology. TA encapsulated in zein presented higher thermal stability than free TA. TA zein capsule did not present toxicity and elicited antioxidant action in lipopolysaccharide-induced astrocyte culture. Capsules and fibers were successfully produced by electrospraying/electrospinning techniques. [Display omitted] • The zein capsules and fibers with TA were produced by electrospraying/electrospinning • The capsules and fibers presented high encapsulation efficiency and thermal stability. • The zein capsule with 1.5 % TA did not demonstrate toxicity in astrocyte culture. • TA zein capsule showed antioxidant activity in the LPS-challenged astrocyte culture. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the physical and chemical alterations in rice starch modified by heat-moisture treatment (HMT) using an autoclave and a microwave, in association with avocado oil (AO), and evaluate the effects on thermal and structural properties, in vitro digestibility, and estimated glycemic index (eGI). Samples were adjusted to 30 % (w /w) moisture and 2, 4 and 8 % AO. HMT was conducted at 110 °C for 1 h in the autoclave (A0%, A2%, A4%, and A8%) and at 50 °C for 3 min in the microwave (M0%, M2%, M4%, and M8%). Both procedures did not alter the starch crystallinity pattern (type-A). Pasting viscosity, setback, relative crystallinity, and gelatinisation enthalpy decreased as the AO content increased in both HMT processes. The M8% showed reduced digestibility, decreased eGI (72.99, p < 0.05), and lower starch hydrolysis concentration (62.75 %, p < 0.05). The application of HMT with the addition of AO may be an interesting process for obtaining resistant starch since its content increased after both treatments (A8%, M4%, and M8%). The microwave process proved efficient, making it possible to use a lower temperature, less time, and less energy for modification and obtain starches with improved characteristics. • HMT reduced the viscosity and the retrogradation of the modified starches. • The inclusion complex between amylose-lipid was confirmed by peak V-type pattern. • The HMT associated with avocado oil presents reduced in vitro digestibility and eGI. • HMT conducted by microwave is quick and efficient in rice starch modification. [ABSTRACT FROM AUTHOR]

• The capsules with up to 50 % extract present uniform morphology and thermal stability. • The encapsulated extracts have without toxicity to astrocyts. • The encapsulated extracts showed selective antitumor effect against glial tumor cells. Gliomas, intracranial malignant tumors, are aggressive, asymptomatic and difficult to treat due to their degree of infiltration, alternatives are needed to treat the disease. In this sense, natural compounds from the specialized metabolism of plants can act to control the disease. Glucosinolates and phenolic compounds, present in broccoli, have a potential to promote tumor cell death, however due to the low stability of these compounds, encapsulation becomes an alternative for their preservation. The objective was to encapsulate the broccoli extract by electrospraying and to evaluate its cytotoxicity in the primary cell culture of astrocytes and gliomas. The capsules were produced and characterized by encapsulation efficiency, functional groups, thermal stability and morphology, the capsule that presented the best parameters was used for the evaluation of cell cytotoxicity and antitumor activity. Capsules with equal or less than 50 % extract showed high encapsulation efficiency, high thermal stability and uniform morphology due to non-saturation of the active zein sites, which allowed a complete encapsulation of the added extract, as well as a greater protection of the compounds. The capsule with 50 % of the extract showed good results of the efficiency, morphology and thermal stability and was used to evaluate the antitumor activity, since the addition of extract in proportions greater than 60 % promoted saturation of the active sites and lower encapsulation efficiency, and directly affects the morphology and thermal stability. The encapsulated and unencapsulated extracts showed strong selective antitumor effect against glial tumor cells without toxicity to non-tumor cells. [ABSTRACT FROM AUTHOR]

Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of red onion extract by electrospinning is an alternative to mask this odor and protect its bioactive compounds. The main objective of this study was to encapsulate red onion bulb extract (ROE) in different concentrations into zein nanofibers by electrospinning and evaluate their thermal, antioxidant, and hydrophilicity properties. The major VOC in ROE was 3(2H)‐furanone, 2‐hexyl‐5‐methyl. Incorporating ROE into the polymeric solutions increased electrical conductivity and decreased apparent viscosity, rendering nanofibers with a lower average diameter. The loading capacity of ROE on fibers was high, reaching 91.5% (10% ROE). The morphology of the nanofibers was random and continuous; however, it showed beads at the highest ROE concentration (40%). The addition of ROE to the nanofibers increased their hydrophilicity. The nanofibers' antioxidant activity against 2,2‐diphenyl‐1‐picrylhydrazyl, nitric oxide, and hydroxyl radicals ranged from 32.5% to 57.3%. The electrospun nanofibers have the potential to protect and mask VOCs. In addition, they offer a sustainable alternative to the synthetic antioxidants commonly employed in the food and packaging industry due to their antioxidant activities. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop a star fruit extract (SFE) and incorporate it into aerogels based on native and phosphorylated potato starches. The phosphorylation of starch enhances its properties by incorporating phosphate groups that increase the spaces between starch molecules, resulting in a more resilient, intact aerogel with enhanced water absorption. The bioactive aerogels based on potato starch and 10, 15, and 20 % (w/w) of SFE were characterized by their morphological and thermogravimetric properties, infrared spectra, water absorption capacity, loading capacity, and antioxidant activity. Epicatechin was the major compound present in SFE. The thermal stability of SFE increased when incorporated into phosphorylated starch aerogels at a concentration of 20 %. The water absorption capacity was higher in phosphorylated starch aerogels (reaching 1577 %) than in their native counterparts (reaching 1100 %). Native starch aerogels with 15 and 20 % SFE exhibited higher antioxidant activity against hydroxyl free radicals compared to phosphorylated starch aerogels, achieving 79.9 % and 86.4 % inhibition for the hydroxyl and nitric oxide radicals, respectively. The ideal choice of freeze-dried aerogel depends on the desired effect, either to act as an antioxidant agent by releasing bioactive compounds from SFE or as a water-absorbent agent in food products. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the viability of Lactobacillus casei CSL3 immobilized on oat flakes applied to yogurt. Oat flakes were used as the support for L. casei CSL3, and the viability of the stored biocatalyst was evaluated at 4 ℃ and −18 ℃, lyophilized and non‐lyophilized, for 60 days. Two formulations of yogurt were produced: free L. casei CSL3 (YCL) and L. casei CSL3 immobilized on oat flakes (YCLI). Physical‐chemical analyses, cellular viability, gastrointestinal tract (GIT) simulations and sensorial tests were performed. Immobilization combined with storage temperature (4 ℃) maintained the viability of the probiotic for 60 days. The YCLI presented bacterial viability at 4 ℃ on the 25th day. GIT simulation showed reduction in the gastric phase, reaching a greater concentration in the ileum for YCLI. YCLI yogurt presented high protein content and high sensory acceptance by consumers, indicating a potential for commercialization. Practical applications: Lactobacillus casei immobilized on oats can be stored for up to 60 days in refrigeration (4 ℃) or associate the freeze‐drying and storage process at −18 ℃ for longer periods.Application of a new isolate, potentially probiotic, in the production of yogurt.The incorporation of L. casei immobilized on oats increases the contraction of protein and unsaturated fatty acids, especially oleic acid. [ABSTRACT FROM AUTHOR]

Octenyl succinic anhydride starch (OSA-starch) is often used as an emulsifier to protect bioactive compounds such as essential oils. In this study, rosemary essential oil was encapsulated in OSA-starch capsules via electrospraying an emulsion. Creaming was observed in the emulsions with 40% ethanol (v/v) 2 h after preparation, and phase separation occurred after 4 days. The emulsion with 20% ethanol revealed smaller droplets and lower zeta potential, and remained stable for 7 days. The morphology, loading capacity (LC), and encapsulation efficiency (EE) of the capsules, electrosprayed from the emulsions, were evaluated. The capsules from 20 and 30% aqueous ethanol (v/v) were smooth and spherical in shape with few dimpled. EE values were higher in the emulsions with 20% ethanol (82%–98%) when compared to those with 30% ethanol (89%–96%), except when 30% oil content was used. Fourier-transform infrared spectrometry suggested interaction of essential oil with the wall material. In summary, OSA-starch produced a stable emulsion that was suitable for electrospraying into capsules. [ABSTRACT FROM AUTHOR]

[Display omitted] • Red onion skin extract (ROSE) was encapsulated in ultrafine fibers of sweet potato starches. • Esterification occurred in the starches during the production of polymeric solution. • The starch ultrafine fibers showed low and controlled release of phenolic compounds. • ROSE encapsulation protected the bioactive compounds from thermal treatments. • Ultrafine fibers have the potential for application in the food and packaging industry. Electrospinning encapsulation is a highly viable method to protect bioactive compounds and prevent their degradation. Hence, this study produced ultrafine fibers based on yellow and white sweet potato starches and a red onion skin extract (ROSE; 0, 3, 6, and 9 %, w/w) using electrospinning. The fibers were evaluated for morphology, thermogravimetric properties, antioxidant, in vitro release simulation, thermal resistance (100 and 180 °C), and wettability. The fibers with ROSE presented 251–611 nm diameters, 67–78 % loading capacity, and 51.6–95.4 and 13.4–99.4 % thermal resistance (100 and 180 °C, respectively); apigenin presented the highest thermal protection. The phenolic compounds showed low release using 10 % ethanol and greater release with 50 % ethanol. The fibers with 9 % ROSE showed 2,2′-azino-bis(3-ethylbenzothiazoline) 6-sulfonic acid radical inhibition above 92 %. The ultrafine fibers and the unencapsulated ROSE showed inhibitory action against Escherichia coli and Staphylococcus aureus ; only unencapsulated ROSE showed bactericidal activity. [ABSTRACT FROM AUTHOR]

[Display omitted] • Electrospraying and electrospinning produced native potato starch capsules and fibers. • Curcumin was encapsulated with high loading capacity in capsules and fibers. • Curcumin encapsulated in starch capsules and fibers presented high thermal resistance. • Capsules and fibers with curcumin presented great antioxidant activity. The aim of this work was to encapsulate curcumin at different concentrations in capsules and fibers of native potato starch by electrospraying and electrospinning. The best conditions for the production of capsules and fibers were obtained by varying the polymer concentration and resting time of the polymer solution. The best conditions were used for the encapsulation of curcumin. The curcumin-loaded capsules and fibers had an average diameter of 1373 nm to 1787 nm and 108 nm to 142 nm, respectively, and had a high curcumin loading capacity with values ranging from 79.01 % to 97.09 %. Curcumin encapsulated in starch capsules and fibers showed higher thermal stability at 180 °C for 2 h compared to unencapsulated curcumin. The antioxidant activity of starch fibers containing 1 % of curcumin had the greatest ability to inhibit the ABTS radical (45 % inhibition). These materials are promising for use in food or active packaging. [ABSTRACT FROM AUTHOR]

The yerba mate (Ilex paraguariensis A.St.-Hil.) is abundant on phenolic compounds and their preservation by encapsulation can promote increased stability. The objective was to produce mate extract with a high concentration of bioactive compounds, microencapsulate and characterize them. A commercial yerba mate was used to produce the extracts and select the best extraction solvent (ethanol, water, and ethanol:water (1:1). The ethanol:water extract was encapsulated at 1:1 (w /w) by fructooligosaccharide (FOS) and gum arabic (GA), in different combinations: FOS, GA:FOS (1:3), GA:FOS (1:1), GA:FOS (3:1) and GA. The encapsulation of chlorogenic acids was around 80%, considering the major phenolic compounds by HPLC. Thermal stability, by DSC, increased at treatments FOS, GA:FOS (1:3), and GA:FOS (1:1) compare to the unencapsulated extract, and changes were noticed in ATR-FTIR bands and antioxidant activity. The encapsulated phenolic compounds from I. paraguariensis can be stable in food under heat processing. Unlabelled Image • Yerba mate extracts were produced by ethanol:water (1:1) with high phenolic compounds • Gum Arabic and FOS were used to encapsulate major phenolic on yerba mate extract with 80% of efficiency • HPLC-DAD-MS results indicates no losses of major phenolic compounds after encapsulation • Thermal stability, by DSC, increased after encapsulation treatments FOS, AG:FOS (1:3) and AG:FOS (1:1) [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the viability of Lactobacillus casei strains and antioxidant action of bixin in probiotic butter as well as the acceptability of the product. Experimental samples of butter were divided into six formulations, involving two treatments: butter/bixin/isolate probiotic (IPBB); butter/bixin/commercial probiotic (CPBB) and four controls: butter/isolate probiotic (IPB); butter/commercial probiotic (CPB); butter/bixin (BB); and butter (B). In the IPBB and CPBB formulations, the L. casei count was ≥ 6 log CFU/g up to 74 and 69 days of storage at 4°C, respectively. The TBARS values, peroxide index, acidity, and short‐chain fatty acids showed an increase during storage for all formulations. The acceptability index was higher than 75%. The concentration of bixin did not affect the viability of the strains, nor did it influence the physicochemical aspects and acceptability of the product. Practical applications: Fermented butter can be produced with the use of bixin (natural antioxidant), found in the seeds of annatto. Moreover, based on the regression models, it was found that the butter/bixin/isolate probiotic (IPBB) and butter/bixin/commercial probiotic (CPBB) formulations can be considered probiotic up to 74 and 69 days of storage, respectively, considering the concentration of ≥ 6 log CFU/g. [ABSTRACT FROM AUTHOR]