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The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.

Innovative biodegradable packaging with antimicrobial and antioxidant properties was developed, and functionalized with Acca sellowiana waste by-product (feijoa peel flour, FPF). Physicochemical, morphological, antioxidant, antimicrobial properties, and in situ application in the postharvest conservation of apple were conducted with the packaging produced. The results obtained demonstrate that FPF addition had a positive influence on the packaging characteristics, for all the parameters tested. The high concentration of antioxidant compounds in the films with FPF promoted antimicrobial activity against Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa. The packaging produced maintained the quality of apples during storage, with constant weight after 5 days of storage. Based on our results, the bioactive, antioxidant and antimicrobial packaging functionalized with Acca sellowiana waste by-product may be considered as a new alternative to packaging in food systems.

Goldenberry is rich in phenolic compounds; however, no study has been carried out to assess its potential in meat products. The objective of the research was to characterize goldenberry (Physalis peruviana) fruits and flour and investigate its effect on the quality of Bologna-type mortadella, before and after in vitro digestion. Five treatments were performed: without antioxidant, with sodium erythorbate, and with three levels of goldenberry flour. The phenolic profile analysed by LC-MS/MS quantified 10 compounds in the fruit and 23 in the flour. Goldenberry flour did not affect the centesimal composition of the mortadella, but it had an effect on pH, hardness (texture profile) and color, as well as reduced lipid oxidation (peroxide value and TBARS) for 90 days. There was also an increase (P 0.05) in the antioxidant activity and in the content of phenolic compounds after in vitro digestion. Thus, goldenberry flour can be used as a natural antioxidant to replace sodium erythorbate in Bologna-type mortadella.

The objective of this work was to determine the ideal conditions for the processing of flour and extraction of anthocyanins from blueberries (Vaccinium corymbosum). A central composite design (CCD) with response surfaces was used. For the processing of blueberry flour, different dehydration temperatures (53ºC-67ºC) and times (43.18-48.82 hours) were used. The extraction of anthocyanins was performed with ethanol solutions (15-85% v/v) at different pH values (1.0-4.0). ). The total monomeric anthocyanin content was 1,538.39±25.63 mg 100 g-1 (0.89 desirability value) for fresh blueberries in the optimal extraction condition (53.5% ethanol, 2.5 pH) and 3,101.04±11.57 mg 100 g-1 (0.96 desirability value) for blueberry flour in the optimum processing condition (53ºC, 46 hours). The optimized extraction and dehydration of blueberries provide high levels of anthocyanins in the samples. Resumo O objetivo deste trabalho foi determinar as condições ideais para o processamento da farinha e a extração de antocianinas de mirtilos (Vaccinium corymbosum). Utilizou-se um delineamento composto central (DCC) com superfícies de resposta. Para o processamento da farinha de mirtilo, utilizaram-se diferentes temperaturas (53ºC-67ºC) e tempos (43,18-48,82 horas) de desidratação. A extração de antocianinas foi feita com soluções de etanol (15-85% v/v) com diferentes valores de pH (1,0-4,0). O teor de antocianinas monoméricas totais foi de 1.538,39±25,63 mg 100 g-1 (valor de desejabilidade de 0,89) para mirtilos frescos, na condição ótima de extração (53,5% etanol, pH 2,5), e de 3.101,04±11,57 mg 100 g-1 (valor de desejabilidade de 0,96) para farinha de mirtilo, na condição ótima de processamento (53ºC, 46 horas). A extração e a desidratação otimizadas dos mirtilos proporcionam a obtenção de altos teores de antocianinas nas amostras.

Bioactive compounds from Brazilian hop (Humulus lupulus L.) cultivars were extracted by ultrasound and their phenolic profile compared with commercial hop from the USA. The most effective extraction conditions (solution of ethanol 49%, at 52 °C and a solid/liquid ratio of 1 g per 34 mL) for the total phenolic compounds (TPC) were determined using a Central Composite Rotatable Design. The Brazilian hop showed higher content of TPC (33.93 ± 0.67 mg GAE g⁻¹), total flavonoids (54.47 ± 0.10 mg QE g⁻¹) and higher antioxidant activity (ABTS: EC₅₀ 21.29 ± 1.36 μL mL⁻¹; DPPH: EC₅₀ 3.91 ± 0.17 μL mL⁻¹) when compared with the USA hop. The main phenolic compounds present in the extracts were the flavonoids isoquercitrin and quercetin. The antioxidant properties of the Brazilian hop extract had not been reported yet in the literature for this raw material, thus showing potential to be incorporated in polymeric films used as active packaging.

Nowadays, there is a worldwide demand in the production of innovative packaging that release active compounds to increase the shelf life of perishable food products. Therefore, this study produced methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene. The nanoparticles were produced by the nanoprecipitation method, and 10, 30, and 50 % of nanoparticles colloidal solution was added in the methylcellulose filmogenic solution. The films were characterized by the mechanical, physicochemical properties, antioxidant activity, and release of β-carotene from the polymeric matrix to a food simulant. The results demonstrated satisfactory mechanical properties; however, the addition of nanoparticles decreased the Young's Modulus and increased the elongation at break. Regarding light transmission, the incorporation of β-carotene nanoparticles promoted a decrease in the percentage of ultraviolet ray's transmittance through the film matrix, as well as visible light. The incorporation of nanoparticles improved the antioxidant activity of the films, which was proportional to the concentration of β-carotene used in the formulation. The release of β-carotene reached a maximum value of 10.93 µg g

Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Composite Design (CCD) was adopted to obtain response surfaces. For processing, different temperatures (50 - 70ºC) and times (27.18 - 32.82 hours) were used for dehydration of the fruits, evaluating the content of total carotenoids as a response and the moisture content around 15%. Data obtained were tested by analysis of variance (ANOVA) and fitted to a second-order polynomial equation using multiple regression analysis. An optimization study was carried out and the desirability function methodology was applied to find the ideal process condition. The optimization was determined at 52ºC and in a time of 27.18 hours, in which the experimental value obtained for total carotenoids was 12656.5 ± 527.22 mg 100 g-1 and moisture content of 15.00 ± 0.26%. In this condition, the global desirability value was 1.000 and the experimental values agreed with the predicted ones. Second-order polynomials were able to predict the carotenoids content in goldenberry powder, as well as the moisture content of the powder. The CCD and response surface tools were effective in optimizing the process. The production of goldenberry powder under these experimental conditions represents a viable alternative for adding value to the fruits, enabling the production of a potential food ingredient with carotenoid retention. Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Composite Design (CCD) was adopted to obtain response surfaces. For processing, different temperatures (50 - 70ºC) and times (27.18 - 32.82 hours) were used for dehydration of the fruits, evaluating the content of total carotenoids as a response and the moisture content around 15%. Data obtained were tested by analysis of variance (ANOVA) and fitted to a second-order polynomial equation using multiple regression analysis. An optimization study was carried out and the desirability function methodology was applied to find the ideal process condition. The optimization was determined at 52ºC and in a time of 27.18 hours, in which the experimental value obtained for total carotenoids was 12656.5 ± 527.22 mg 100 g-1 and moisture content of 15.00 ± 0.26%. In this condition, the global desirability value was 1.000 and the experimental values agreed with the predicted ones. Second-order polynomials were able to predict the carotenoids content in goldenberry powder, as well as the moisture content of the powder. The CCD and response surface tools were effective in optimizing the process. The production of goldenberry powder under these experimental conditions represents a viable alternative for adding value to the fruits, enabling the production of a potential food ingredient with carotenoid retention.

The aim of this work was to evaluate the use of effluent from a Biofloc System (BFT) as a fertilizer for the red seaweed Kappaphycus alvarezii cultivated in tanks and analyze its influence on carrageenan yield and quality. Firstly, the optimum effluent concentration and period for enrichment were determined by an in vitro study. The seedlings were then cultivated for 7 days in two different culture media: 50% von Stosch solution (V) and 25% BFT (B), both diluted in sterilized seawater. Seaweeds cultivated only in sterilized seawater were used as a control (C). After this period, all plants were grown in only sterilized seawater for a further 28 days. Seedlings from V (1.05 +/- 0.02% day(-1)) and B (1.13 +/- 0.01% day(-1)) showed no significant differences in growth rates, being both higher than the control (0.91 +/- 0.06% day(-1)). Seedlings from V and B also removed a greater quantity of nitrate (58.39% and 22.97%, respectively). Seedlings from V removed 100% phosphate, while those from B removed 83.58%. The tissue nitrogen content was higher only in the V. Although no significant differences were observed among treatments in the carrageenan yield, significantly higher gel strength and viscosity were observed in B (248.85 g cm(-2) and 19.89 mPa s, respectively). According to the results, BFT effluent can be used to replace von Stosch solution to grow K. alvarezii in tanks. At the same time, the seaweed, together with bacteria and microalgae from the effluent, can be an effective biofilter in IMTA systems using bioflocs. Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ) [308631/2017-0]

More than 5.8 million tonnes of oil have been spilled into the oceans. Some oil disasters marked history, causing multiple social and economic consequences in addition to catastrophic environmental impacts. Recently, Brazil and Mauritius faced oil disasters that have severely impacted seafood sanitary credibility. One of the components of the oil composition are the polycyclic aromatic hydrocarbons (PAH), which are the main contamination markers of petrogenic origin. There is enough evidence to correlate the intake of food contaminated with PAH with increased risks of developing cancer. The set PAH4, composed of benzo[a]anthracene, benzo[a]pyrene, benzo[b]fluoranthene, and chrysene, and the set PAH8, composed of benzo[a]anthracene, benzo[a]pyrene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[ghi]perylene, chrysene, dibenzo[a,h]anthracene, and indeno[1,2,3-cd]pyrene are recognized as markers of food chemical contamination. After oil disasters in the oceans, the risk to the health of seafood consumers tends to be of special concern, Countries like the European Union set maximum levels for benzo[a]pyrene (5 µg kg

The nanoencapsulation of essential oils for biodegradable films functionalization is a viable alternative for the production of active food packaging. In this study, the Cinnamodendron dinisii Schwanke essential oil was nanoencapsulated using zein as wall material, and applied in chitosan matrix to produce an active nanocomposite film packaging for food conservation. The chemical composition of the Cinnamodendron dinisii Schwanke essential oil showed a variety of unexplored bioactive compounds, and 1,8-cineole was the major compound. The oil nanoencapsulation produced stable and homogeneous nanoparticles with zeta potential close to 30 mV and polydispersity index lower than 0.2. The nanoparticles size showed a size variation between 70 and 110 nm. The chitosan films obtained functionalized with nanoparticles demonstrated antioxidant activity and antimicrobial activity. The active packaging containing zein nanoparticles was efficient in the conservation of ground beef, stabilizing the deterioration reactions and preserving the color.

Nanoparticles demonstrate an important role in the protection of bioactive compounds from external factors such as temperature, oxygen and light. In this study, poly-e-caprolactone (PCL) nanoparticles entrapped β-carotene was produced using the nanoprecipitation method. Firstly, was evaluated the lipophilic surfactant effect and carrier agent of the active compound in the nanocapsules formulation. After choosing the most stable formulation, the nanocapsules production was optimized using β-carotene, caprylic/capric triglycerides (CCT) and soybean lecithin. Response surface methodology (RSM) was adopted to evaluate the influence of soy lecithin concentration, volume of CCT and β-carotene concentration in the particle size, zeta potential, polydispersity index (PDI), encapsulation efficiency and recovery. Formulations containing soy lecithin and CCT demonstrated better stability comparing to the other formulations tested. The nanoparticle formulations presented an optimized particle size below 200 nm, PDI lower than 0.1 and encapsulation efficiency above 95%. Based on the results obtained, the optimum conditions to prepare PCL nanocapsules were 0.2160 mg/mL of β-carotene, 232.42 μL of CCT and 2.59 mg/mL of soy lecithin, suggesting an applicability to promote controlled released of β-carotene in food system.

The present investigation details a green synthesis of silver nanoparticles (AgNP) using the essential oil of Syzygium aromaticum L. (clove) as reducing agent, which is a matrix with a high content of eugenol, an important compound for the reducing action of silver nitrate. The synthesis of AgNP was performed at different pH conditions (pH 7, 8, 9 and 10), and was monitored by UV-Vis Spectroscopy, Dynamic Light Scattering (DLS) and Transmission Electron Microscopy. The synthesized nanoparticles presented characteristic Surface Plasmon Resonance bands with maximum absorbance between 405 and 460 nm. The DLS analysis revealed particle sizes from 31 to 72 nm and zeta potential between -30.1 and -50.8 mV indicating good stability against the agglomeration of the particles in solution. The micrographs obtained by TEM showed different particle shapes and a predominance of spherical-shaped nanoparticles, and average size ranging from 27 to 94 nm. The clove-based silver nanoparticles were efficient in controlling the growth of Escherichia coli and Staphylococcus aureus bacteria, and the minimum inhibitory concentration ranged from 60 to 100 μL/mL. This study highlights the feasibility of clove essential oil as an alternative for the synthesis of silver nanoparticles by a simple, inexpensive and eco-friendly method.

Methylcellulose is a biopolymer, which can be used in the preparation of films for the production of biodegradable active packaging. In this work, the methylcellulose films containing biosynthesized silver nanoparticles (AgNPs) were developed using Lippia alba extract. The physico-chemical, antioxidant, and antimicrobial properties of the films were studied. The insertion of Lippia alba compounds was verified using infrared spectroscopy (FTIR), with the appearance of a band at 1595 cm−1 and 1410 cm−1 which is characteristic of C C C stretches of the aromatic ring, and the increase in the hydrophobicity of the films containing the extract in relation to the control film. The films containing AgNPs presented a decrease in tensile strength and elastic modulus, but increased elongation. It was observed that the films that contain AgNPs presented superior antioxidant activity compared to the other films, besides antimicrobial activity against the tested microorganisms.

The use of thymol in the food industry may be restricted due to its high instability to temperature, oxygen, light and humidity. This disadvantage may be postponed by microencapsulation. Microparticles were obtained by spray-drying technique at a drying temperature of 130 °C and 0.385 g per 100 g of zein for thymol concentration. In these conditions, 49.5% encapsulation efficiency was achieved and microparticles featured an average size of 14.3 μm measured by laser beam diffraction on a Mastersizer 2000 equipment. Morphologically they revealed a spherical shape with smooth surface and mild roughness. Thermal analysis showed protection to thymol at a temperature above the degradation temperature of the compound (200 °C). Delivery tests presented a release of thymol at 90% on the first day, classified as burst release according to Fick's second law.

In maxillofacial surgery and implantology clinical practice, infection processes are common during the healing and graft osseointegration. Microorganisms’ resistance to various antimicrobials has increased steadily through the widespread use of topical antibiotics, and new substances with antimicrobial properties are urgently necessary to avoid the infection processes in bone grafts. In the present study, bovine bone grafts (BG) for dental application were functionalized with silver nanoparticles (NPs) synthesized by the bioreduction technique using extracted (EEO) and commercial orange essential oil (CEO). The majoritarian compound identified in EEO and CEO was d -limonene, with a concentration up to 95%. The UV–Vis spectroscopy of NPs demonstrated the maximum absorbance peak around 400 nm and the average diameter obtained by transmission electron microscopy was 50 and 80 nm, respectively for NPs-EEO and NPs-CEO. The physicochemical stability of the NPs was studied for 60 days, at refrigerated temperature (6 ± 2 °C), and NPs-EEO presented better results of zeta potential, polydispersity index, and particle size during storage. The antioxidant activity was determined by the inhibition of DPPH and ABTS free radicals and by the Fe3+ reducing power (FRAP assay). NPs showed better results of antioxidant activity by DPPH and FRAP methods when compared to individualized essential oils. NPs and functionalized bone grafts showed greater antagonistic actions than individualized essential oils against the seven studied microorganisms. Therefore, it is possible to affirm the biological importance of the biosynthesized NPs for use as an antimicrobial agent in dental biomaterials, being a promising alternative to avoid the infection processes in bone grafts.

Edible carboxymethyl cellulose films containing α-tocopherol (TC) and a mixture of polysorbate 80 (T80) and lecithin were prepared and characterized physicochemically. The stability of TC into the CMC matrix over time, the physicochemical properties of the films, in vitro release profile of TC from films and its antioxidant capacity were investigated. Films containing each one or both surfactants were more homogenous and no phase separation was observed during the drying. TC-loaded CMC films were stable over a period of 8 weeks, regardless of surfactant type. The addition of T80 in CMC films provided a plasticizing effect, reducing Young's modulus and elongation-at-break. Conversely, the presence of lecithin together with the T80 reduced the water vapor permeability to values close to pure CMC (4 × 10 −7 g/h m Pa), improving the mechanical properties of the films. Lecithin-based films were able to release approximately 5 times more TC than T80-based films, probably due to differences in the interaction between surfactant and matrix. These findings also explain the higher antioxidant effect of lecithin-based films. Moreover, lecithin chemically interacts with TC, slowing down its degradation. The main contribution of this study is that combinations of surfactants are more effective to stabilize TC in a hydrophilic matrix, protecting it against degradation.

The first harvest of Humulus lupulus (var. Cascade) in Brazil in 2016 originated as an aromatic hop that nowadays is gaining attention from the brewery industry. However, the chemical composition and the properties of this hop have not been well documented to date. In this study, the chemical profile of the phenolic compounds and essential oils of Cascade hops produced in Brazil (BH) and the USA (UH) was determined. The major phenolic compounds identified by LC-ESI-MS-MS in BH and UH were protocatechuic acid, isoquercitrin, and ferulic acid (4.18–11.39; 2.44–4.90; and 1.45–4.48 mg 100 g−1, respectively). The profile of essential oils was shown to differ between the two samples. The compounds trans-β-farnesene (20.60%), β-selinene (18.78%), myrcene (16.57%), and α-selinene (16.22%) were the main compounds in the BH essential oil, while the essential oil of UH showed a high content of α-humulene (35.35%), myrcene (22.35%), β-caryophyllene (12.81%), and trans-β-farnesene (10.59%). A higher antioxidant activity (by DPPH and ABTS) was observed for hop extracts when compared to the essential oils. The results indicated that the Brazilian hop sample analyzed had higher radical scavenging when compared to an American hop sample (associated with its bioactive compound composition). The Cascade hop from Brazil appears to be a high-quality raw material showing significant potential for future industrial applications.

The brewing waste, also known as trub, is an abundant by-product of the brewing industry. Such material presents high levels of phenolic compounds, which promote antioxidant, antimicrobial and antifungal effects, turning the trub economically attractive. In this study, the trub’s phenolic compounds were extracted by ultrasound-assisted extraction technology. Such experiments were conducted according to a central composite rotatable design (CCRD), with the evaluated parameters being ethanol concentration, solid-liquid ratio and extraction temperature. Response surface methodology (RSM) described the effect of process’ variables through second order polynomial models, adjusted appropriately for such analysis, and optimized the operating conditions, aiming to obtain the maximum extraction of phenolic compounds through the proposed technique. The extraction’s optimal conditions for the evaluated variables were ethanol concentration of 58%, solid-liquid ratio of 1 g per 32 mL, and extraction temperature of 36 ºC, during a 30 minute process. Considering such experimental conditions, the total amount of phenolic compounds was equal to 7.23 mg of gallic acid g-1 trub, indicating that a great concentration of phenolic compounds can be extracted from this material through the proposed technique. Thus, this indicates that trub might be a promising by-product that can be used in different industrial fields.

In this study, Vitamin D3 (D3) was nanoencapsulated (NP-D3) in zein polymeric matrices to improve its physicochemical stability and availability. An experimental jelly model produced with Acca sellowiana was fortified with NP-D3 to demonstrate its suitability for food fortification. The nanocapsules presented a high encapsulation efficiency of D3 (97.21 ± 1.87%) with a particle size smaller than 200 nm. The morphological structure showed particles with homogeneous populations, spherical shape, and smooth surfaces. In addition, positive physicochemical stability was obtained under storage, with a low polydispersity index (

The development of nanoparticles synthesized using phenolic compounds and incorporated into biodegradable polymeric matrix brings as a new perspective to the production of nanocomposite films for application as food packaging. In this work, poly (ethylene oxide) (PEO) nanocomposite films containing silver nanoparticles (AgNPs) were produced using Acca sellowiana aqueous extract, and the physicochemical, morphological, antioxidant, and antimicrobial properties were evaluated. The synthesis of AgNPs was determined by the appearance of brownish color in the extract, accompanied by the UV–vis spectroscopy with a band around 400 nm. AgNPs presented a good colloidal stability by zeta potential, with low polidispersity index and particle size lower than 80 nm. PEO nanocomposite films presented antioxidant activity and the films containing AgNPs demonstrated antimicrobial activity against Escherichia coli and Staphylococcus aureus. The incorporation of Acca sellowiana extract and AgNPs in PEO films was responsible to modify the mechanical properties, with decrease in tensile strength and increase in elongation at break. Beyond, was also observed an increase of the color parameter and decrease transmission of UV light thought the film, which are important parameters for food conservation. In the surface free energy properties, was observed an increase in the contact angle, due to the decrease in the films polarity. Based on the aforementioned, PEO nanocomposite films produced with Acca sellowiana extract and AgNPs is an active, antimicrobial and biodegradable material, and may be considered as an innovative packaging to promote the food conservation.

This study presents a green synthesis of silver nanoparticles (AgNPs) using essential oils as an environmentally friendly alternative to the toxic chemical reducing agents. A trial screening was performed using the essential oils of oregano (Origanum vulgare), thyme (Thymus vulgaris), clove (Syzygium aromaticum L.), rosemary (Rosmarinus officinalis L.) and Poiretia latifolia. The best results regarding the formation of AgNPs (tested by UV–Vis spectrophotometry) were observed when using clove essential oil, which major compound eugenol (80%) was chosen for another synthesis as a control sample. Transmission Electron Microscopy and Dynamic Light Scattering demonstrated that AgNPs were predominantly spherical-shaped. Additionally, Small-Angle X-ray Scattering (SAXS) provided more accurate results, revealing a nanostructure with medium-sized particles between 18.6 nm (AgNP-Eugenol) and 22.4 nm (AgNP-Clove). The developed AgNPs presented antimicrobial activity against Staphylococcus aureus in different concentrations (40–100 μL mL−1), with a Minimum Inhibitory Concentration of 40 μL mL−1, thus considered bactericidal agents. This report showed that the AgNP-Clove present similar characteristics compared to AgNP-Eugenol, revealing the former as a cheaper and reliable alternative matrix to obtain silver nanoparticles, aiming at the future application of AgNPs in food packaging.

In this work, zein nanoparticles (NP) loaded with thymol (PEO/T-NP) and carvacrol (PEO/C-NP), were incorporated in poly (ethylene oxide) (PEO) films. Structural, mechanical, optical, wettability, thermal, morphological, antioxidant potential and controlled released properties were investigated in the nanocomposite films produced. The interaction between the zein nanoparticles and PEO was confirmed by Differential Scanning Calorimetry (DSC), Fourier Transform Infrared spectroscopy (FTIR), and Scanning Electron Microscopy (SEM) techniques. The antioxidant activity increased in three times, due to the incorporation of nanoparticles in the filmogenic matrix, compared to the control film. PEO nanocomposite with 30% of NP increased the hydrophobicity from 65.6° ± 0.4–106.7° ± 0.3, in the presence of polar solvent. The thermal stability was confirmed by the lower variability of melting point. An increase in color and opacity of the films was also observed while maintaining the brightness and plasticizing effect of the PEO film. Evaluating the controlled released, the stability was obtained for 12 days, with 13.6 and 15.6 mg g−1 film, to PEO/C-NP and PEO/T-NP, respectively. By the model of Korsmeyer–Peppas, PEO films incorporated with zein nanoparticles were characterized as super case II transport. Based on the results obtained, the PEO nanocomposite films developed may be an alternative to packaging in food systems.

Essential oils (EOs) have been used for thousands of years. They are highly beneficial to human health due to their antioxidant and antimicrobial properties, besides protecting food from deterioration. This current study looks at the essential oils Origanum vulgare and Thymus vulgaris encapsulated in zein nanocapsules using the nanoprecipitation method with a non-ionic Pluronic surfactant. The encapsulation success of EOs was confirmed using transmission electron microscopy (TEM), scanning electron microscopy (SEM), dynamic light scattering (DLS), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). EOS-loaded nanocapsules showed physical and chemical stability in storage (at 4 °C and 20 °C) for 90 days of monitoring with regard to antioxidant activity, encapsulation efficiency, polydispersion index, and zeta potential. The controlled release of nanoparticles is explained by the Korsmeyer–Peppas kinetic model. Nanocapsules have greater antimicrobial activity against gram-positive than gram-negative bacteria. The nanocapsules produced also presented high thermal resistance to baking processes, protecting the bread from the proliferation of moulds and yeasts.

Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purification processes. The high viscosity of β-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods. Objectives: characterize β-glucans extracted (EβG) and compare them with three commercial β-glucans (CβG-A, CβG-B and CβG-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the β-glucans. Methods: barley β-glucans were extracted (EβG), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial β-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated. Results: EβG contained 64.38 ± 3.54% of β-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L* = 52.77 ± 0.7). All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of βG (69.45 ± 0.81%) and increased brightness (L* = 92.60 ± 1.70). Purified β-glucans (PβG) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure. Conclusions: EβG extracts before the purification presented a high viscosity and contamination. The enzymatic purification process was effective and allowed to maintain a high molar mass of PβG and its distinctive molecular structures (species with DP3 and DP4). The commercial samples CβG-A and CβG-B showed a low content of β-glucans. Finally, CβG-C presented the best physicochemical and rheological properties for its subsequent application in food.

The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed high contents of total phenolics, condensed tannins and high antioxidant activity. Concentrations of proanthocyanidins were 9-fold higher in hydroalcoholic extracts. The LC-DAD analysis showed that catechins were the major phenolic compounds in samples, with epigallocatechin levels up to 138.62 mg mL−1. Zein microparticles loaded with aqueous extract released 2.3 times more phenolic compounds than the hydroalcoholic extracts and the DSC thermograms showed that extracts of pecan nut shell remained thermally stable up to 240 °C. The zein microcapsules obtained in this study were efficiently encapsulated and represent an interesting additive due its high antioxidant capacity, physicochemical characteristics and morphology. The use of zein microparticles combined with natural extracts constitute a step forward in the improvement of current technology for delivering phenolic compounds with applications in functional foods and nutraceuticals.

Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by scanning electron microscopy. A regular structure with a network arrangement was observed for the dried material with MD of 5 DE, in contrast to the original and fermented starches structure, which suggests a regular organization of this new material, to be studied in future applications. RESUMO: O polvilho azedo é um amido naturalmente modificado, produzido por fermentação e seco ao sol, atingindo a propriedade de expansão. Produtos de panificação a partir do polvilho azedo podem ser preparados sem a adição de leveduras e são livres de glúten. O processo fermentativo tem sido exaustivamente estudado, mas as águas residuais com elevada acidez e ricas em compostos orgânicos derivados da degradação do amido, requerem futuros trabalhos. Neste estudo, a estrutura dos sólidos presentes nesse efluente foi estudada vislumbrando futuras aplicações para estes novos materiais. Os sólidos contidos na água residual foram secos em spray dryer com maltodextrina (MD), com equivalente de dextrose (DE) de 5 e 15. A estrutura das partículas foi observada por microscopia eletrônica de varredura. Uma estrutura regular com arranjo em rede foi observada para o material seco com MD DE 5, em características que diferem das estruturas do amido nativo e do amido fermentado, o que sugere uma nova e regular organização estrutural com futuras aplicações a serem determinadas.

Thymol and carvacrol are antioxidant and antimicrobial phenolic monoterpenes and their efficiency depends on preservation and bioavailability. In fact, the latter factors are their greatest impairment since the compounds tend to degrade during food processing. Current assay prepares zein nanoparticles loaded with thymol and carvacrol and evaluates their stability during storage at 4 °C and 20 °C, for 90 days, assessing their antioxidant activity, encapsulation activity, polydispersity index and zeta potential, controlled release, antimicrobial activity, characterization by transmission electron microscopy (TEM) and scanning electron microscopy (SEM), dynamic light scattering (DLS) and thermogravimetric analysis (TGA). Loaded nanoparticles were stable in the storage conditions analyzed, with antimicrobial activity for the bacteria studied, controlled release throughout the period (50% in 72 h), without burst effects. Consequently, phenolic monoterpenes showed a strong interaction with wall material and proved zein to be a good coating. Transport mechanisms ranged from Fickian to non-Fickian. Loaded nanoparticles were distinct for pure non-encapsulated compounds, proved by SEM, TEM, and TGA techniques.

The effects of β-glucans (βG) in beef emulsions with carrageenan and starch were evaluated using an optimal mixture modeling system. The best mathematical models to describe the cooking loss, color, and textural profile analysis (TPA) were selected and optimized. The cubic models were better to describe the cooking loss, color, and TPA parameters, with the exception of springiness. Emulsions with greater levels of βG and starch had less cooking loss (1%), intermediate L* (54 and62), and greater hardness, cohesiveness and springiness values. Subsequently, during the optimization phase, the use of carrageenan was eliminated. The optimized emulsion contained 3.13 ± 0.11% βG, which could cover the intake daily of βG recommendations. However, the hardness of the optimized emulsion was greater (60,224 ± 1025 N) than expected. The optimized emulsion had a homogeneous structure and normal thermal behavior by DSC and allowed for the manufacture of products with high amounts of βG and desired functional attributes.

This paper describes the self-assembly of oligosaccharide-based hybrid block copolymers (BCPs) consisting of maltoheptaose (MH) and poly(methyl methacrylate) (PMMA) into 10nm scale lamellar and cylindrical phases depending on the volume fractions of MH (ϕMH) and the annealing process. Time resolved SAXS study of the BCP bulk samples during thermal annealing indicated that the BCPs phase separate into 10nm scale periodical structures. The solvent vapor annealing induced self-organizations of the BCP into different phases depending on ϕMH and the weight fraction of THF/H2O. BCPs with relatively higher OMH, MH-b-PMMA3k (ϕMH=0.27) and MH-b-PMMA5k (ϕMH=0.16) self-organized into lamellar phases while the BCP sample with relatively lower ϕMH, MH-b-PMMA9k (ϕMH=0.10), self-organized into cylindrical phase by using THF/H2O=1/4 (w/w). On the other hand, the solvent vapor annealing with larger fraction of THF, i.e. THF/H2O=2/3 (w/w), induced cylindrical phases for MH-b-PMMA3k and MH-b-PMMA5k.

Palmarosa (Cymbopogon martinii) essential oil is a rich source of geraniol monoterpene, with antimicrobial and antioxidant properties. However, bioactive compounds present chemical instability under adverse temperature conditions due to their high volatility characteristics. Therefore, the aim of this work was to produce poly-e-caprolactone nanoparticles entrapped with palmarosa essential oil and geraniol, the majoritarian compound of palmarosa essential oil. Entrapped nanoparticles were characterized by particle size, polydispersity index, zeta potential, morphology, encapsulation efficiency, differential scanning calorimetry (DSC), antioxidant capacity and antimicrobial activity. The average sizes of the loaded nanoparticles was 282.1 ± 0.4 nm and 289.3 ± 1.5 nm, for geraniol and palmarosa oil respectively, and 207.8 ± 0.1 nm for the free loaded nanoparticles. The polydispersity results were lower than 0.140, indicating a unimodal distribution. All formulations showed zeta potential lower than 30 mV, indicating a good stability. High values of encapsulation efficiency were obtained, explained by the hydrophobicity of the essential oil and geraniol. Evaluating the morphology, nanoparticles presented a spherical shape, with a capsular structure. The encapsulation was confirmed by DSC, by changes in onset and endset temperatures, when the nanoparticles were compared to the pure compounds. Nanoparticles presented antioxidant activity against DPPH free radical and positive inhibition results against Staphylococcus aureus and Escherichia coli. Based on the results obtained, poly-e-caprolactone nanocapsules presented good physicochemical characteristics, suggesting applicability in perfumery, cosmetics, and in the pharmaceutical industries.

Considering the importance of biosynthesized silver nanoparticles (AgNPs) using plant phytochemicals, the aim of this work was to evaluate the effect of pH in the formulation of AgNPs, bioreduced with thyme essential oil. Biosynthesized AgNPs were prepared under different pH (7, 8, 9 and 10), and the physicochemical stability was evaluated during 90 days at 6 °C and 25 °C. Using GC/MS technique, 17 different compounds were observed in the thyme essential oil; however, borneol and α-terpineol were the majoritarian compounds, probably responsible to the formation of AgNPs. UV–vis spectroscopy with absorbance between 415 and 440 nm and Transmission Electron Microscopy (TEM) confirmed the synthesis of nanoparticles, with diameters of 40 nm and spherical shapes to pH 7, 8 and 9. Through DLS approach, was observed that the average particle diameter was around 90 nm for all pH tested. AgNPs presented homogeneous size distribution, and zeta potential values very close to the theoretical stability range. Moreover, biosynthesized AgNPs presented high antibacterial activity against Escherichia coli and Staphylococcus aureus. Through x-ray Photoelectron Spectroscopic (XPS) analysis was possible confirm the presence of crystalline silver nanoparticles. Thus, silver nanoparticles eco-friendly prepared using thyme essential oil can be considered as an alternative way to produce this nanomaterial with great stability and high antibacterial activity.

Biodegradable and antioxidant films based on methylcellulose (MC) and α-tocopherol nanocapsule suspension (NCs) were developed. MC and NCs films were prepared by a casting method in three different proportions. The mechanical, wettability, colour, light transmission, antioxidant and release characteristics of the films were studied. The addition of NCs to MC films decreased the tensile strength (TS) and the elastic modulus (EM) (p

The application of strains of Lactobacillus paracasei (LP1 and LP2) and Saccharomyces cerevisiae (SC1 and SC2) as starter cultures for sourdough bread making was analyzed. The physicochemical, microbiologial, specific volume, texture, color, microstructural, and sensorial properties of sourdough bread were evaluated. The highest specific volume obtained was for breads made with SC1. Breads made with LP2 or with a combination treatment (LP2/SC1 and LP2/SC2) had improved crumb softness relative to samples with LP1 or with a combination treatment (LP1/SC1 and LP1/SC2). The best scores for sensory analysis were found in breads containing LP2/SC1 in formulation.