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Summary: Neltuma ruscifolia, a neglected underutilised species (NUS) within the Fabaceae family, lacks formal commercial recognition, despite its nutritional richness and endemic status. The objective of this study was to evaluate the antioxidant and antiglycating properties, as well as to identify associated bioactive compounds, in extracts (ultrasound and agitation) of different grinding fractions of N. ruscifolia seeds. Bioactivity varied depending on the extraction procedure and milling fraction, with the highest value in ultrasound‐extracted residue (exocarp, mesocarp). Some additional polyphenolic compounds (like hydroxybenzoic/ellagic acids) only appeared upon ultrasound‐assisted extraction. It was possible to identify some polyphenols (such as chrysin, rutin, kaempferol and cinnamic, coumaric, protocatechuic, ellagic and caffeic acids) that were highly related to the bioactivity. The antioxidant, antiglycating, colourant and technological properties of the extracts different fractions of N. ruscifolia pods are mainly dependent on the selected milling fraction. The extraction method, in a second place, significantly affects the resulting quantity and the type of extracted compounds, defining their potential applications. [ABSTRACT FROM AUTHOR]

The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer's final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends. [ABSTRACT FROM AUTHOR]

The aim of this research was to explore the innovative use of natural additives, containing phytochemicals with proven antimicrobial effects, in the production of epoxy–glass composites. This study was based on information regarding the antimicrobial effects of phytochemicals present in Cistus incanus, Zingiber officinale, and Armoracia rusticana. The additives were subjected to a gas chromatography (GC) analysis to determine their composition, and, subsequently, they were used to prepare resin mixtures and to produce epoxy–glass composites. Samples of the modified materials were tested against E. coli, S. aureus, and C. albicans. In addition, flammability and durability tests were also performed. It was found that the strongest biocidal properties were demonstrated by the material with the addition of cistus, which caused a reduction of microorganisms by 2.13 log units (S. aureus), 1.51 log units (E. coli), and 0.81 log units (C. albicans). The same material also achieved the most favorable results of strength tests, with the values of flexural strength and tensile strength reaching 390 MPa and 280 MPa, respectively. Public transport is a place particularly exposed to various types of pathogens. Currently, there are no solutions on the railway market that involve the use of composites modified in this respect. [ABSTRACT FROM AUTHOR]

Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge. The intricate mechanisms by which these peptides exert their antimicrobial effects on microorganisms and pathogens have been elaborately described. This review also focuses on techniques for producing and purifying AMPs from diverse FBs, including seafood, livestock, poultry, plants, and dairy wastes. According to investigations, incorporating AMPs as additives and alternatives to chemical preservatives in food formulations and packaging materials has been pursued to enhance both consumer health and the shelf life of foods and their products. However, challenges associated with the utilization of AMPs derived from food waste depend on their interaction with the food matrix, acceptability, and commercial viability. Overall, AMPs can serve as alternative safe additives, thereby ensuring the safety and prolonging the storage duration of food products based on specific regulatory approvals as recommended by the respective safety authorities. [ABSTRACT FROM AUTHOR]

1. The extensive use of antimicrobials in poultry production may contribute to the emergence of resistant bacteria. This study was conducted to determine the prevalence and resistance of different E. coli strains isolated from raw chicken meat and to investigate the possibility to use Lebanese native oregano essential oils as alternatives. 2. In total, 250 chickens from Lebanese markets were examined for the presence of E. coli. Isolates were then screened for susceptibility using 19 antibiotics and two essential oils extracted from oregano plants. 3. Of the 250 chickens tested, 80% were contaminated with E. coli. Main resistance was seen against amoxycillin, ampicillin, penicillin, tetracycline, tylosin, streptomycin and erythromycin. The highest rate of sensitivity was found in 86.1% of strains to Amoxycillin/Clavulanic acid, 80.09% to Tilmicosin. Both essential oils from Origanum syriacum (98%) and O. ehrenbergii (97.3%) showed promising potential in inhibiting the growth of the tested bacteria. Oil from O. syriacum exhibited superior efficacy against 200 E. coli strains, inhibiting 46.1% at 200 mg/l and all at 400 mg/l, while O. ehrenbergii oil showed slightly lower inhibition, affecting 41.6% at 200 mg/l and all at 400 mg/l. [ABSTRACT FROM AUTHOR]

Active packaging allows for preserving the properties of food, extending shelf life, and safeguarding food safety through the interaction of their diverse components with the product. The incorporation of essential oils, particularly cinnamon essential oil, as active components is emerging as an increasingly relevant alternative to synthetic additives. This work aims to provide an overview of the application of cinnamon essential oil as a bioactive compound in food packaging. Cinnamon essential oil exhibits a highly variable composition, with cinnamaldehyde standing out as one of the predominant components responsible for the antimicrobial properties. Phenolic compounds, on the other hand, endow the oil with outstanding antioxidant activity. The application of this oil in active packaging, whether in the form of films or coatings, has demonstrated a significant improvement in optical, mechanical, and water vapor barrier properties. Moreover, its ability to inhibit microbial growth and lipid oxidation in the applied foods has been evidenced. However, despite the promising prospects of using essential oils in active packaging for food preservation, detailed regulation is still required for industrial-level implementation. [ABSTRACT FROM AUTHOR]

With the aim of evaluating the effect of combining an antibiotic ionophore with plant extracts and probiotics on the productive efficiency (performance and carcass) during the last phase of lamb fattening, 24 Pelibuey × Katahdin male lambs (38.47 ± 3.92 kg, initial weight) were fed with a high-energy diet during for 56 days, and assigned, under a complete randomized block design experiment to one of the following supplement treatments: (1) 28 mg of monensin/kg diet DM supplemented alone (MON), (2) combination of MON plus 2 g/kg diet of a product contained Bacillus subtilis 2.2 × 108 CFU kg diet DM (MON + BS), (3) combination of MON + BS plus 300 mg essential oils/kg diet DM (MON + BS + EO), and (4) BS alone. At the end of the feeding trial (56-d), lambs were slaughtered and carcass variables were measured. Compared to the rest of the treatments, combining MON with BS improved dietary NE by 3.4% and the efficiency of utilization of dietary energy consumed. Inclusion of EO in the MON + BS combination resulted in a similar average daily weight gain (ADG) and feed efficiency (GF) when compared with MON + BS, but showed a lower dietary net energy (NE), hot carcass weight, and dressing percentage. Lambs receiving BS alone showed greater average ADG and dry matter intake (DMI) than lambs receiving MON + BS + EO, but similar feed GF and dietary NE. There were no treatment effects on tissue composition, whole cut, or visceral organ mass. It was concluded that combining probiotics with the ionophore monensin can improve the efficiency of dietary energy utilization in the last phase of finishing. Probiotics supplemented alone result in greater ADG without a difference in dietary energy efficiency when compared with MON alone. Inclusion of EO in the MON + BS combination did not show advantages; on the contrary, it reduced carcass weight and dressing percentage. It is necessary to further research the potential complementary effects of combining diverse sources of natural additives with synthetic antibiotics.

Supplementation with natural additives such as essential oils (EO) or probiotics has resulted in comparable growth performance to that of supplemental monensin in fattening lambs in hot environments. Supra-supplementation levels of vitamin D3 improved the carcass weight and dressing percentage of steers fattened under tropical conditions. We hypothesized that certain combinations of these natural additives could be complementary. For this reason, a feeding trial was carried out using 48 Pelibuey × Katahdin non-castrated male lambs (107 ± 14 d age; 17.9 ± 2.51 kg LW). Lambs were fed an 88:12 concentrate to forage ratio basal diet supplemented (dry matter basis, DMI) with: (1) no additive (CON); (2) 28 mg monensin/kg diet (MON); (3) 150 mg of essential oils containing a combination of thymol, eugenol, vanillin, guaiac, and limonene plus 0.12 mg vitamin D3 (EO + D3)/kg diet; and (4) 300 mg of essential oils containing a combination of carvacrol and cynamaldehyde plus 2 g probiotic (2.2 × 108 CFU of bacillus subtilis/kg diet, EO + BS). Lambs were grouped by initial weight and assigned within six weight groupings to 24 pens (2 lambs/pen, 6 replicas per treatment) in a randomized complete block design. The experiment lasted 121 days. Daily maximal THI exceeded the 80 danger or emergency range for 119 days of the 121 days of the trial. Lambs supplemented with MON had similar DMI, growth performance, and dietary energetics to those of CON lambs. Lambs supplemented with EO + BS had a greater (9.2%, p ≤ 0.05) average daily gain (ADG) than the CON and MON groups due to enhanced (10.2%, p ≤ 0.05) dry matter intake. Thus, gain efficiency (GF) and estimated dietary energy were similar for CON, MON, and EO + BS. Lambs receiving EO + D3 had similar (0.254 vs. 0.262 kg/d) ADG but a lower DMI (8%, p < 0.05) compared with EO + BS lambs. Consequently, GF and estimated dietary net energy were greater (4.9 and 3.7%, respectively; p ≤ 0.05) for EO + D3 lambs. Even when ambient heat load was elevated, the efficiency of utilization of dietary energy (observed-to-expected dietary net energy) was close to 1.00 (0.992) expected for EO + D3 lambs. In contrast, efficiency of energy utilization was depressed by -4.4% for lambs on the other treatments. Compared with the other treatments, lambs receiving EO + D3 had greater longissimus muscle area (5.6%, p < 0.05) and lower kidney pelvic fat (21.8%, p ≤ 0.05). There were no treatment effects on shoulder tissue composition or whole cuts (expressed as % of cold carcass weight). Compared to CON, lambs that were fed with natural additives showed 3.5% lower (p ≤ 0.05) intestine mass. All supplemental additives decreased visceral fat mass, which was minimal with EO + D3 treatment. Combinations of essential oils with vitamins or probiotics were superior to antibiotic monensin in finishing diets for feedlot lambs. Combining EO with probiotics promoted DM intake and gain but not gain efficiency, while combining EO with vitamin D3 supra-supplementation increased dietary energy efficiency and improved some carcass characteristics in lambs fattening under high ambient heat loads.

The art of dyeing fabrics is one of the oldest human activities. In order to improve the fastness properties of dyeing products, various additives are added to optimize the uniformity of fibers and surfaces and improve dye distribution. Unfortunately, these additives can be harmful and very often are not biodegradable. This article reports on the possibility of using a natural additive for dyeing textiles: a polysaccharide extracted from the prickly pear cactus (Opuntia ficus indica). One type of fabric was tested, silk, with different colors. Several samples were prepared and dyed for each color, adding the same additives but also a commercial chemical aid for one of them and the mucilage of Opuntia for another. The fastness of the applied dyes was evaluated by washing at different temperatures with a common liquid detergent. All samples were analyzed before and after washing with a colorimeter to evaluate the color changes. The results of the analyses reported and compared indicate the potential of prickly pear mucilage as an additive for dyeing silk, which is easily accessible, safe, and sustainable compared to other commonly used additives. [ABSTRACT FROM AUTHOR]

This study investigates the effects of adding purslane powder (Portulaca oleracea) to organic sausages made from organic beef, focusing on physicochemical properties, sensory characteristics, and microbiological stability. The use of natural additives is crucial in organic sausage production due to restrictions on synthetic preservatives and sodium nitrite. Samples were prepared with 0.8%, 1.2%, and 1.4% purslane powder and compared to a control without purslane. Results showed that purslane powder significantly improved moisture retention, with the highest levels observed in the 1.2% and 1.4% samples. pH values remained stable across all samples, indicating effective acidity regulation. Water activity (aw) values were consistent, ensuring microbiological safety. The total viable count (TVC) was significantly lower in samples with purslane, particularly at 1.2% and 1.4% concentrations, compared to the control. Sensory analysis indicated that the sample with 1.2% purslane maintained high scores similar to the control, while the 1.4% sample exhibited a bitter taste and greenish tint, negatively affecting its sensory attributes. The use of organic beef aligns with consumer demand for natural and healthy products, providing highquality protein without synthetic additives. Purslane powder, known for its antioxidant and antimicrobial properties, proved to be an effective natural additive for improving the quality and shelf life of organic sausages. The optimal concentration of 1.2% purslane is recommended, offering a balance between enhanced physicochemical properties and favorable sensory characteristics. This study supports the use of natural additives in organic meat products, promoting healthier and more sustainable food options. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the characteristics of yogurt prepared with the addition of Persian shallot and probiotic bacteria. The effect of Persian shallot on the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) was evaluated. Furthermore, the antimicrobial effects of shallot and probiotic bacteria on Listeria monocytogenes and Escherichia coli species were investigated. The experiments were performed on days 0, 1, 7, 14, and 21. The results showed that the survival of lactic acid bacteria increased significantly in the presence of shallots (p <.05). The addition of two different probiotic bacteria to the yogurt samples inhibited the pathogenic bacteria. While E. coli bacteria had a 3‐log reduction, L. monocytogenes did not grow at all in the presence of probiotic bacteria and shallots. Based on these experiments, it was concluded that the addition of shallots not only increased the survival of probiotic bacteria but also reduced the growth of food‐borne pathogenic bacteria. In addition, the addition of probiotic bacteria increased the acceptance of sensory properties of yogurt samples. [ABSTRACT FROM AUTHOR]

The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis' behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer's acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products. [ABSTRACT FROM AUTHOR]

Abstract Electrical energy generation through Photovoltaic Systems (PV) is a promising strategy to meet the growing demand for sustainable energy sources. However, PV creates a dilemma when considering the competition for cultivation areas with agriculture in a scenario of high need for affordable and high-quality food. On the other hand, the agrivoltaic (Agri-PV) process allows the production of electrical energy by PV, with a consortium production of at least 62% of the traditional planting. This review proposes a comprehensive analysis of trends related to the production and application of bioactive compounds, using the case of peppermint (Mentha x piperita L.) in an Agri-PV process with the generation of secondary metabolites as an additive for the food industry. The hybrid herb peppermint is grown through vegetative propagation using rhizomes. The location of this plant in the shading area of the PV modules is viable. It can be improved according to PV arrangements used in static or dynamic systems or internally artificially lit greenhouses. In this case, the electricity generated must illuminate with specific LEDs, control photoperiodism, nourish and hydrate the plant to avoid stress. This process makes it possible to generate mixtures of bioactive substances, such as essential oils obtained by hydrodistillation and natural mint extract by solid-liquid extraction. These mixtures can enhance the sensory properties of juices, milk, and fruits, extend the shelf life of food products, and safeguard consumer health.

The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer’s final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends.

Quantum yield illustrates the efficiency that a fluorophore converts the excitation light into fluorescence emission. The quantum yield of carbon quantum dots (CQDs) can be altered via precursors, fabrication conditions, chemical doping, and surface modifications. In this study, CQDs were first fabricated from whole-meal bread using a chemical-free hydrothermal route, and a low quantum yield (0.81%) was obtained. The combination of whole-meal bread, soybean flour, and lemon juice generated CQDs with almost four folds of enhancement in quantum yield. Detailed characterization suggested that these CQDs were subjected to more complete hydrothermal reactions and had zwitterionic surfaces. The CQDs could selectively detect Cr (VI) ions with a limit of detection (LOD) of 8 ppm. This study shows that the enhancement of the quantum yield of CQDs does not need chemicals, and it is achievable with food precursors. [ABSTRACT FROM AUTHOR]

Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from Allium ursinum liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in A. ursinum extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the A. ursinum extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products. [ABSTRACT FROM AUTHOR]

Atopic dermatitis is a chronic inflammatory skin disease. The treatment plays an important role in influencing the patients' quality of life. The basic management consists of appropriate skin cleansing, including bathing and eventually using bathing additives. Recommendations regarding frequency and duration of bathing, water temperature and usefulness of bathing additives are widely different, often leading to confusion among patients. This review aims to give insights into the best bathing practices and the use of bathing additives in atopic dermatitis in children. Several bathing additives, including bleach baths, commercial baby cleansers, bath baby oils and bath salt, appear to be promising adjunctive therapies for atopic dermatitis due to their anti-inflammatory, anti-bacterial, anti-pruritus and skin barrier repair properties through different mechanisms of action. However, their efficacy and safety are not fully understood in some cases. The usefulness of other bath additives, such as acidic and more natural substances (green tea extracts, pine tar, sodium bicarbonate), is still under investigation. Further studies are needed to determine their optimal use to achieve clinical benefit safely. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice. [ABSTRACT FROM AUTHOR]

To find natural feed additives with a beneficial effect on rabbit health, thymol alone and in combination with Enterocin M were administered in drinking water for 42 days (35 -77 days of age). A total of 48 rabbits based on their weight were randomly divided into four experimental groups: C – control (basal diet), T – thymol (250 mg/L), E – Enterocin M (Ent M) (50 μL/animal/day), T + E (thymol with Ent M). Ent M (p < .05) and thymol (p < .01) separately decreased malondialdehyde in the liver. Thymol separately and in combination significantly increased phagocytic activity in the blood (p = .0051) and lactic acid in the caecum (p = .0142) and decreased coagulase-positive staphylococci in the caecum (p = .0329). Ent M separately and in combination increased immunoglobulin A content in the jejunal wall (p = .002) and decreased coliform bacteria in faeces (p = .0002). Thymol and Ent M application separately or in combination improved the antioxidant and immune response of rabbits and demonstrated an antibacterial effect.

The poultry industry is one of the fastest growing sectors worldwide and the same is true in Ecuador. In recent years, several viable alternatives to the use of antibiotic growth promoters (APC) have been sought with greater emphasis, creating the need to replace them with natural additives of plant origin such as essential oils, because they have compounds with potential benefits, being additives of healthy, safe and nutritious foods used as growth promoters in animal feed, one of them is oregano (Origanum vulgare) for having properties such as antioxidants and antimicrobials. This article reviews theoretical assessments regarding the addition of Origanum vulgare in the feeding of broiler chickens, a systematic review was carried out and methods such as analytical - synthetic were required to find the main theoretical conceptions on the state of the art about the topic. In the different literatures reviewed, it is proven that the use of oregano essential oils has an influence on the improvement of productive and health parameters. [ABSTRACT FROM AUTHOR]

To find natural feed additives with a beneficial effect on rabbit health, thymol alone and in combination with Enterocin M were administered in drinking water for 42 days (35 -77 days of age). A total of 48 rabbits based on their weight were randomly divided into four experimental groups: C – control (basal diet), T – thymol (250 mg/L), E – Enterocin M (Ent M) (50 μL/animal/day), T + E (thymol with Ent M). Ent M (p <.05) and thymol (p <.01) separately decreased malondialdehyde in the liver. Thymol separately and in combination significantly increased phagocytic activity in the blood (p =.0051) and lactic acid in the caecum (p =.0142) and decreased coagulase-positive staphylococci in the caecum (p =.0329). Ent M separately and in combination increased immunoglobulin A content in the jejunal wall (p =.002) and decreased coliform bacteria in faeces (p =.0002). Thymol and Ent M application separately or in combination improved the antioxidant and immune response of rabbits and demonstrated an antibacterial effect. Thymol demonstrated antibacterial effect against coagulase-positive staphylococci (CoPS) the in caecum, the formation of malondialdehyde (MDA) as a product of lipid peroxidation in liver, and a stimulation effect on fermentation the processes in the caecum and on phagocytic activity in blood. Ent M decreased coliform bacteria in faeces and stimulated the production of IgA in jejunum. Ent M together with thymol improved the structure of the jejunal wall and liver function. [ABSTRACT FROM AUTHOR]

Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (<0.5 abs) (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended. [ABSTRACT FROM AUTHOR]

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels. [ABSTRACT FROM AUTHOR]

The impact of duckweed extracts (DEs) on the shelf-life of packaged beef burgers was evaluated through classical assays and untargeted metabolomics. Beef burgers were formulated with an antioxidants-free control (CON), 1 g/kg sodium ascorbate (ASC), and increasing levels of a DEs, namely 1 (DE1), 5 (DE5), and 10 (DE10) g/kg, packaged under modified atmosphere and stored at 4 °C for 19 days. The DEs, abundant in phytochemicals, determined no issues with the hygienic status of the product. DEs modulated the redox status, being ineffective in preserving linolenic acid from peroxidation. However, the oxidation marker 2-nonenoic acid was down-accumulated in the DE10 sample following 19 days of storage, recording a lower glutathione:glutathione disulfide ratio. The accumulation of adipate semialdehyde revealed the inefficiency of DEs in coping with protein oxidation, while DEs prevented the accumulation of biogenic amines. Therefore, this work suggests a potential pro-oxidant role of the formulated DEs.

Due to the high impact of the building sector on the environment, a growing interest focuses on insulating materials able to ensure good thermo-acoustic performance for the building envelope from a sustainable and circular economy perspective. In this context, Moroccan natural gypsum was mixed with local natural waste materials. The thermal and acoustic properties of the samples were measured; they were compared to those of synthetic- and mineral-based gypsum plasters manufactured with the same technique. A Small Hot Box apparatus was used for thermal characterization, whereas acoustic performance was investigated by means of a Kundt's Tube. Natural and synthetic additives result in a reduction in density and an improvement in thermal performance. Conductivity values in the 0.181–0.238 W/mK range were obtained, depending on the type of natural additive, with respect to 0.275–0.323 W/mK of mineral-based gypsum plasters. The acoustic measurements showed that all the composites have similar performance in terms of acoustic absorption, whereas high transmission loss values were obtained for the natural additives (TL = 35–59 dB). Petiol of Palm and Stipa Tenacissima were found to be materials able to improve both thermal and acoustic properties. [ABSTRACT FROM AUTHOR]

In recent years, the use of additive manufacturing technologies especially fused deposition modeling (FDM), 3D printing, have been raised popularity. Poly(lactic acid) (PLA) is one of the most widely used materials in FDM because it is suitable for biodegradation due to environmental problems. Therefore, to improve the properties of PLA and extend its lifespan, the material to be added to its structure must be of natural origin. In this study, mechanical, thermal, thermo‐mechanical, tribological, and morphological properties of composite materials manufactured using bamboo filled PLA filament by FDM method were investigated. The thermal properties of the samples were investigated by differential scanning calorimeter analysis, thermomechanical properties by dynamic mechanical thermal analysis, mechanical properties by tensile and three‐point bending test, and surface hardness by Shore D test. Since there are few studies in the literature examining the effects of 3D printing parameters on tribological properties, in this study, various layer thicknesses, top/bottom pattern, specimen face, and build plate surface type on the wear behavior were examined. Worn surfaces and fractured surfaces were investigated by SEM. [ABSTRACT FROM AUTHOR]

According to World Health Organization (WHO), on average, 0.5 Kg of hazardous waste is generated per bed every day in high-income countries. The adverse effects imposed by synthetic materials and chemicals on the environment and humankind have urged researchers to explore greener technologies and materials. Amidst of all the natural fibers, silk fibroin (SF), by virtue of its superior toughness (6 × 104∼16 × 104 J/kg), tensile strength (47.2–67.7 MPa), tunable biodegradability, excellent Young's modulus (1.9–3.9 GPa), presence of functional groups, ease of processing, and biocompatibility has garnered an enormous amount of scientific interests. The use of silk fibroin conjoint with purely natural materials can be an excellent solution for the adverse effects of chemical-based treatment techniques. Considering this noteworthiness, vigorous research is going on in silk-based biomaterials, and it is opening up new vistas of opportunities. This review enswathes the structural aspects of silk fibroin along with its potency to form composites with other natural materials, such as curcumin, keratin, alginate, hydroxyapatite, hyaluronic acid, and cellulose, that can replace the conventionally used synthetic materials, providing a sustainable pathway to biomedical engineering. It was observed that a large amount of polar functional moieties present on the silk fibroin surface enables them to compatibilize easily with the natural additives. The conjunction of silk with natural additives initiates synergistic interactions that mitigate the limitations offered by individual units as well as enhance the applicability of materials. Further the current status and challenges in the commercialization of silk-based biomedical devices are discussed. Use of natural additive loaded silk fibroin: A sustainable approach towards health care. [ABSTRACT FROM AUTHOR]

Fish and fish products offer a wide variety of nutritional and health benefits, thanks to the desirable protein and quality. Nevertheless, their quality is prone to degradation due to microbial contamination, oxidation and enzymatic reactions during the storage period. This results in the development of unsuitable flavor and rancid odor hence affecting the freshness, texture and sensory acceptability. Various processing methods such as drying, chilling, freezing etc. are employed, but they seemed to be insufficient to prevent such deterioration. Therefore, additives are added to maintain and/or improve the quality and extend the shelf-life of muscle foods, including fish products. In recent years, natural food additives are well perceived by consumers over synthetic ones. Perceived naturalness is mainly related to healthiness. Natural products, such as plant-derived phytochemicals (phenolics, essential oils, carotenoids, lignins and other molecules), having antioxidant and antimicrobial properties offer plenty of opportunities to overcome protein degradation, lipid peroxidation and also to inhibit microbial growth, thereby improving the quality and shelf-life of food products. This review intends to critically address the potential of phytochemicals as natural food additives to prevent the deterioration of the quality and safety of fish products, and thus providing healthy and safe final products to the consumers.

Abstract The search for healthy foods has attracted the industry’s attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.

The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer’s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.

Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from Allium ursinum liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in A. ursinum extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the A. ursinum extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products.

Quantum yield illustrates the efficiency that a fluorophore converts the excitation light into fluorescence emission. The quantum yield of carbon quantum dots (CQDs) can be altered via precursors, fabrication conditions, chemical doping, and surface modifications. In this study, CQDs were first fabricated from whole-meal bread using a chemical-free hydrothermal route, and a low quantum yield (0.81%) was obtained. The combination of whole-meal bread, soybean flour, and lemon juice generated CQDs with almost four folds of enhancement in quantum yield. Detailed characterization suggested that these CQDs were subjected to more complete hydrothermal reactions and had zwitterionic surfaces. The CQDs could selectively detect Cr (VI) ions with a limit of detection (LOD) of 8 ppm. This study shows that the enhancement of the quantum yield of CQDs does not need chemicals, and it is achievable with food precursors.

The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice.

In many applications, such as fuel storage tanks and fuel lines, galvanized steel is used as a construction material which comes into contact with biodiesel. Considering that biodiesel is more corrosive than petroleum diesel, studies that aim to increase the corrosion resistance of galvanized steel in this environment are required. The present work investigates how the chemical conversion treatment in the oxalic acid solution affects the corrosion resistance of galvanized steel in soybean biodiesel (B100) in the absence and presence of the natural additives the extract the turmeric, clove, ginger, stone breaker, and rosemary. The results obtained indicate that the conversion treatment reduces the corrosion rate of the zinc coating in soybean biodiesel in the absence and presence of additives, and in this condition the effect of the conversion treatment depends on the additive used.

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.

The recent convergence of earth construction with technology focuses on additive manufacturing using extrudable earth-based materials. The printability of these materials can be defined by their pumpability, extrudability, and buildability. We present a field-oriented methodology for the design of printable local mixtures suitable for various printers. Three tests were defined to characterize the flowability, pumpability and extrudability, and buildability of such materials in their fresh or 'green' state, and used to optimize the workability of a sample material for printability. Based on the outcomes, two indices are proposed for the classification and control of the printability of earthen mixtures: flowability and green strength. Our results demonstrate that adjusting water content for consistency and adjusting plasticity for cohesiveness are both vital for tuning printability, although the necessary modifications can negatively affect the material's strength in its hardened state; incorporating cellulose microfibres can counter this by increasing flowability, plasticity, and compressive strength. [ABSTRACT FROM AUTHOR]

In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (<102 CFU/g). [ABSTRACT FROM AUTHOR]

Scientific interest has currently focused on natural products as a feasible approach for new food additives to replace synthetic preservatives. Thereby, the objective of this work was to optimize the polyphenol extraction from native Amazonian plant species Dalbergia monetaria L.f. and Croton cajucara Benth., and they were determined by the total content of these compounds. Accordingly, the hydroalcoholic extract's phytocomposition was analyzed by ultra-high-performance liquid chromatography–diode array detector (UPLC-DAD) and various assays to determine the antioxidant capacity (e.g., 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferric reduction power, peroxidation inhibition). In addition, response surface methodology applying a central composite design was used to optimize the antioxidant compound extraction conditions. Extract phytochemical profiles identified polyphenols such as (-)-epigallocatechin gallate, rutin, and hyperoside in both species. Furthermore, D. monetaria and C. cajucara extracts displayed significant antioxidant capacity, exhibiting similar values compared to the standard synthetic antioxidant butylated hydroxytoluene. Nevertheless, C. cajucara showed more antioxidant efficiency compared to D. monetaria. These results were consistent with the distribution matrix obtained by a Central Composite Design since the C. cajucara extracts exhibited the best response to the adopted optimization model. Therefore, data are promising for obtaining potential options for natural additives for the food industry. [ABSTRACT FROM AUTHOR]

Polycaprolactone (PCL) is biodegradable and non-toxic, making it an eco-friendly polymer with various medical applications. In order to increase the stability of PCL used in the field of medical applications, it is necessary to be able to produce fibers with a melt electrospinning method that does not use toxic hydrophobic solvents. However, PCL has very high viscosity and low conductivity, making melt electrospinning difficult. This study presents natural additives enabling the solvent-free melt electrospinning of PCL, wherein the physical properties (i.e., conductivity and viscosity) of the additive-mixed PCL are analyzed. Among the natural additives added to PCL, 7 wt% gallic acid increased conductivity by 81 times and decreased viscosity by 1/8526 times, showing the best results. We believe that our study, improving the physical properties of melt PCL by adding natural additives, will be of great help to the development of the melt electrospinning method of PCL. [ABSTRACT FROM AUTHOR]

Spirulina (SP) is the commercial name of Arthrospira algae species, especially A. maxima and A. platensis. This microalga has a unique composition of macro/micronutrients and is therefore characterized by an exceptional nutritional value. It contains a high amount of protein with most of the essential amino acids. It is also considered a good source of omega-3 fatty acids. Other nutritional properties of SP include minerals and antioxidant phenolics. In recent years, there has been a great interest in SP incorporation into food formulations to produce functional foods. In this article, the reports that used SP as an innovative ingredient in the formulation of bakery and pasta products were reviewed. The results of the examined studies indicated that the techno-functional characteristics of the products are not negatively affected if the optimum SP level is added to the food formulations. It seems that the most crucial concern of incorporating SP into different cereal-based products is its significant effect on their sensory properties such as odor, taste and overall acceptance. Several studies have investigated methods to overcome this major challenge: such as the use of ethanol-treated SP, encapsulation and application of flavor-improving agents. Using ethanol to remove SP pigments and using SP powder treated with ethanol in the product formulations can improve the sensory properties of the product. Moreover, encapsulation of SP by covering its odor could generally enhance the customer's satisfaction. More studies are still needed to prove the effectiveness of these techniques. [Display omitted] [ABSTRACT FROM AUTHOR]

Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended.

Context: Natural products, organic trace minerals and yeast have been studied for use as alternatives to antibiotics in improving meat quality and acceptability of bulls finished in feedlots. Aims: This study was conducted to evaluate acceptability to consumers of meat from feedlot-finished bulls fed diets containing antimicrobials with or without a natural product based on organic trace minerals and live yeast. Methods: Crossbred (European × Nellore) bulls (n = 24, age 24 ± 3 months, weight 385.5 ± 3.8 kg) were fed one of four diets: control, without additives; and three diets that included monensin (ionophore, at 30 mg/kg DM intake) alone or with virginiamycin (antibiotic, at 30 mg/kg DM intake) or with a supplement comprising organic minerals and live Saccharomyces cerevisiae (30 g/100 kg bodyweight). Mineral and microbiological analyses of meat were conducted, and consumer perception of the products, including effects of aging and length of display, was measured. Key results: No differences in meat mineral levels were found among treatments (P > 0.05). Consumer acceptability was not modified (P > 0.050) by diet with respect to meat odour, flavour, tenderness and overall acceptability. Meat aged for 7 days had higher scores (P < 0.001) than meat aged for 1 day for all studied attributes except odour (P > 0.05). In the first 7 days of display, meat from bulls fed monensin or monensin + supplement blend had the highest visual acceptability scores (P < 0.001). For all diets, visual acceptability decreased with display time after 5 days (P < 0.001). During the first week of display, consumers showed greatest willingness to buy meat from the treatments with monensin or monensin + supplement blend (P < 0.001). Conclusion: A combination of monensin and mineral–yeast blend may be beneficial to meat acceptability and shelf life and promote consumer willingness to buy. Implications: Combinations of organic mineral and yeast with conventional additives such as monensin are suitable as supplements to increase meat quality of cattle finished in feedlots and fed high-grain diets. Natural products, organic trace minerals and yeast have been studied to improve meat quality and acceptability from bulls. This study evaluated meat acceptability from crossbred bulls fed antimicrobials with and without a natural product based on organic trace minerals and live yeast. A combination of monensin and mineral–yeast blend may be beneficial to meat acceptability and consumer willingness to buy. [ABSTRACT FROM AUTHOR]

Increasing polymer usage has demanded functional additives that decrease fire hazards for end users. While traditional flame‐retardant (FR) additives, such as halogenated, phosphorus, and metal hydroxides, greatly reduce flammability and associated fire hazards, research has continually exposed a litany of health and environmental safety concerns. This perspective aims to identify the key components of a successful FR additive and address material, environmental, and health concerns of existing additives. Legislation surrounding FRs and persistent organic pollutants is also discussed to highlight political perception that has resulted in the increased chemical regulations and subsequent banning of FR additives. Finally, future directions of this field regarding nonreactive additives, focusing on the use of bioinspired materials and transition metal chemistries to produce alternatives for polymers with efficacies surpassing traditional additives are presented. [ABSTRACT FROM AUTHOR]

Phycobiliproteins, including phycoerythrins, are a group of water-soluble pigments produced by microalgae that show potential for being used as natural colourants. The replacement of synthetic compounds with natural colourants obtained from renewable resources is gaining increased interest in the beverages industry. The aim of the present study was to generate and characterise a phycoerythrin-rich extract from the microalga Porphyridium cruentum and to assess its potential use as a pink colourant in four commercial beverages: gin, wine, tonic water, and an isotonic drink. The extract, obtained after water extraction and protein precipitation contained B-phycoerythrin (79%) and R-phycocyanin (21%). Its B-phycoerythrin concentration was 0.75 gB-PE·L−1. The purity grade ( A 565 / A 280 ) of the extract was 2.50; purity ratios higher than 0.7 are considered as sufficient for food applications. The extract was pink and was shown to be stable at pH values ranging from 3.0 to 9.0. The staining factors, which refer to the amount of extract needed to mimic the colour of the commercial products, were 1.5, 2.9, 1.6, and 4.4 mg·L−1 for gin, wine, tonic water and the isotonic drink, respectively. The influence of temperature on the stability of the extract was studied, having found the lowest degradation ratios for 4 ºC and the gin sample. The colour of the product was stable during an 11-day storage period and the colour of the phycoerythrin-containing products was well accepted by a group of 44 semi-trained panellists. The results reported here demonstrate the potential of P. cruentum for being used as a natural source of phycobiliproteins that could be used as a natural pink colouring agent in different beverages. [ABSTRACT FROM AUTHOR]