Search

Featured Application: High-intensity ultrasound is a powerful tool to improve the solubility, foaming, and emulsifying properties of modified proteins, making them suitable for emulsions or foam stabilizers, with added antioxidant benefits. (1) Background: Jackfruit leaves (Artocarpus heterophyllus Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interactions and altering protein structures, making them more suitable for industrial applications. (2) Methods: This study aimed to modify the structure of jackfruit leaf proteins using HIU at different powers (600, 840, and 1080 W) and treatment times (10, 15, and 20 min). This research also characterized the amino acid composition and the techno-functional and antioxidant properties of the modified proteins. (3) Results: The HIU treatments significantly improved the foaming capacity and enhanced the emulsion stability within the proteins treated at 1080 W for 15 min, which showed a monomodal size distribution profile. Additionally, the modified proteins exhibited a higher antioxidant capacity compared to the native protein. (4) Conclusions: These findings suggest that structurally modified proteins from jackfruit leaves could be directly utilized in the formulation of emulsions or as foam stabilizers, offering added benefits to consumers due to their significant antioxidant properties. [ABSTRACT FROM AUTHOR]

The increasing demand for avocado consumption has led to a vast generation of waste products. Despite the high nutritional value of avocados, the waste generated from their processing poses a significant environmental challenge. Therefore, the development of a sustainable approach to avocado waste management is a major concern. Biorefinery presents a promising approach to the valorization of avocado waste components, including the seed, peel, and pulp residues. This paper explores the potential of avocado waste biorefinery as a sustainable solution to produce bio-based products. Several approaches, including extraction, hydrolysis, fermentation, and biodegradation, to obtain valuable products such as starch, oil, fiber, and bioactive compounds for food or feed goods have been proposed. The review also highlights the approaches towards addressing challenges of energy security and climate change by utilizing avocado waste as a source to produce biofuels such as biogas, biodiesel, and bioethanol. In conclusion, the development of avocado waste biorefinery presents a promising avenue for sustainable development. This process can efficiently convert the avocado waste components into valuable bio-based products and clean energy sources, contributing to the attainment of a circular economy and a more sustainable future. [ABSTRACT FROM AUTHOR]

The encapsulation of gallic acid (GA) through several methods has enhanced its shelf life and facilitated industrial applications. Polymeric matrices made of alginate and pectin were evaluated to encapsulate GA via spray drying. The pH-responsive release mechanism was monitored to validate the matrices' performances as wall materials and extend the bioactive compound stability. The microcapsules produced were characterized via scanning electron microscopy (SEM), dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), and cyclic voltammetry (CV). The retention and encapsulation efficiency ranges were 45–82% and 79–90%, respectively. The higher values were reached at 3 and 0.75% (w/v) pectin and sodium alginate, respectively. The scanning electron microscopy showed smooth spherical capsules and the average particle size ranged from 1327 to 1591 nm. Their performance and stability were evaluated with optimal results at a pH value of 7 throughout the investigation period. Therefore, this work demonstrated the suitability of gallic acid encapsulation via spray drying using pectin and alginate, which are biopolymers that can be obtained from circular economy processes starting from agro-industrial biomass. The developed formulations provide an alternative to protecting and controlling the release of GA, promoting its application in the food, pharmaceutical, and cosmetic industries and allowing for the release of compounds with high bioactive potential. [ABSTRACT FROM AUTHOR]

Citral is an essential oil with antimicrobial activity against a broad range of microorganisms. However, its low solubility and susceptibility to environmental conditions difficult the use of citral in the food industry. In this study, the formulation of an eco-friendly emulsion of citral obtained by ultrasound was optimized using a Box-Behnken design. The effect of arabic gum (AG), sodium alginate (SA), maltodextrin (MD), and their concentration on the droplet size of the emulsion was evaluated. Based on the droplet size (1 μm), the emulsion formulated using 7.5% of AG and 0.4% of SA was selected as optimal with viscosity 34.63 cP, pH 5.76, and conductivity 1.426 mS. This emulsion retains the 92% volatile fraction of citral and contributes to increase the thermal stability of the essential oil from 37 to 185 °C. Besides, it has antifungal properties against Fusarium sp., contributing to reduce in 66% of the disease incidence caused by this fungus in bananas. Therefore, the optimal emulsion formulated in this research can be used to control the postharvest decay in fruits. Moreover, it can be used to obtain microcapsules and microfibers that can be used as edible coatings in the food industry. [ABSTRACT FROM AUTHOR]

This study was made to identify the fungi associated with post-harvest decay in avocado fruit from Xalisco city in Nayarit state and to determine their potential biocontrol with Meyerozyma caribbica. The eight isolated fungi were identified as six Colletotrichum gloeosporioides, one Colletotrichum sp., and one Fusarium sp. through morphological characteristics and sequencing the D1/D2 region of the large-subunit rDNA gene. Koch's postulates were fulfilled by pathogenicity tests carried out on avocado fruit; obtaining different severity disease degrees. The yeasts' potential to control avocado diseases has been poorly studied. Therefore, the use of M. caribbica against the isolated fungi was proposed, the inhibition reached was above 78%. Hence, can be considered as a potential biocontrol agent to be applied in avocado fruit in the post-harvest stage. To our knowledge, this is the first report of Fusarium sp. as a causal agent of stem-end root in avocado fruit in Mexico. [ABSTRACT FROM AUTHOR]