Microalgae productive chains are gaining importance as sustainable alternatives to obtain natural pigments. This work presents a review on the most promising pigments and microalgal sources by ...gathering trends from a 10-year bibliometric survey, a patents search, and an industrial and market analysis built from available market reports, projects and companies' webpages. The performed analysis pointed out chlorophylls, phycocyanin, astaxanthin, and β-carotene as the most relevant pigments, and
,
,
, and
, respectively, as the most studied sources.
is referred in the highest number of patents, corroborating a high technological interest in this microalga. The biorefinery concept, investment in projects and companies related to microalgae cultivation and/or pigment extraction is increasingly growing, particularly, for phycocyanin from
. These pieces of evidence are a step forward to consolidate the microalgal pigments market, which is expected to grow in the coming years, increasing the prospects of replacing synthetic pigments by natural counterparts.
Water-in-oil (W/O) emulsions have high potential for several industrial areas as delivery systems of hydrophilic compounds. In general, they are less studied than oil-in-water (O/W) systems, namely ...in what concerns the so-called fluid systems, partly due to problems of instability. In this context, this work aimed to produce stable W/O emulsions from a natural oil, sweet almond oil, to be further tested as vehicles of natural hydrophilic extracts, here exemplified with an aqueous cinnamon extract. Firstly, a base W/O emulsion using a high-water content (40/60,
/
) was developed by testing different mixtures of emulsifiers, namely Tween 80 combined with Span 80 or Span 85 at different contents. Among the tested systems, the one using a 54/46 (
/
) Span 80/Tween 80 mixture, and subjected to 12 high-pressure homogenizer (HPH) cycles, revealed to be stable up to 6 months, being chosen for the subsequent functionalization tests with cinnamon extract (1.25-5%;
/
; water-basis). The presence of cinnamon extract leaded to changes in the microstructure as well as in the stability. The antimicrobial and antioxidant analysis were evidenced, and a sustained behavior compatible with an extract distribution within the two phases, oil and water, in particular for the higher extract concentration, was observed.
Frankfurters were manufactured to determine the effects of pork backfat replacement by hydrolyzed collagen on the quality parameters. Four formulations were developed: control (SS) and three levels ...of collagen replacements: 25% (CS25), 50% (SC50) and 75% (SC75). Appearance, aroma, texture, taste and overall acceptance were analyzed. Parameters like moisture, ash, lipid and protein, water activity (Aw), pH, water holding capacity (WHC), emulsion stability (ES), color (L*, a*, b*) and shear force (SF) was analyzed, as well as the texture properties. SC25, SC50 and SC75 had better texture and taste compared to SS, but the appearance, aroma and overall acceptability did not differ among treatments (p < 0.05). In SC75, a 43% increase in protein content compared to SS was observed, and increased ash content. There were no changes in pH and Aw in sausages. L* value decreased with fat replacement, and a* did not change, but SC75 showed higher b* value. From 50% of collagen addition, higher WHC and SF were obtained. In parallel, only hardness, and chewiness had effects significant, increasing in higher amounts of collagen, probably by aggregating water in the protein matrix. It was possible to obtain 50% reduction with hydrolyzed collagen without reducing the quality of sausages.
•Hydrolyzed collagen improves the texture and flavor of sausages.•There was an increase of 43.5% proteins in a 75% replacement of fat by collagen.•Greater levels of hydrolyzed collagen implies in increases of WHC in Frankfurters.•In 75% of replacement was greater hardness of Frankfurter sausages.•It can change 50% of fat by hydrolyzed collagen in sausages with no quality problems.
Active packaging made from biodegradable polymers and natural additives appears as an ecological alternative. In addition to having antioxidant activity and enhancing food preservation, it allows ...mitigating the negative impacts caused by improper disposal. This study pursued to produce biodegradable films based on a polymer blend PBAT/PLA (Ecovio®) using the flat extrusion method. The films were prepared with the incorporation of 5 wt% of powdered turmeric or cinnamon as natural additives. The films obtained, and those reprocessed twice, were characterized in terms of colorimetric, UV light transmittance, water contact angle, water vapor permeability, morphology, mechanical properties, and antioxidant activity. Cinnamon reduced the UV light transmittance and made a surface more hydrophobic. Reprocessing led to greater elongation and maximum load, associated with increased dispersion and distribution, as evidenced in the morphological analysis. The films developed have significant potential for applications in active food packaging, with emphasis on cinnamon-additivated films.
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•Improved spirulina-based ingredients were produced by spray-drying.•Maltodextrin and maltodextrin crosslinked with citric acid were used.•The novel ingredients offer advantages over ...the direct use of spirulina.•The best solution is based on maltodextrin crosslinked with citric acid.
The consumption of foods functionalized with spirulina might have positive health effects. However, spirulina-based food products are usually associated with unpleasant flavor and odor, and can present non-homogeneous appearance, impairing consumers’ acceptance. Moreover, it is important to assure bioactivity maintenance. To develop a novel food ingredient, spirulina was chemically characterized, and spray-dried using two encapsulating materials: i) maltodextrin and ii) maltodextrin crosslinked with citric acid. Thereafter, free and encapsulated spirulina were evaluated for their bioactive properties. Microencapsulated spirulina presented higher thermal stability than the base materials, while showing better anti-inflammatory activity without exerting cytotoxicity. Free and encapsulated spirulina were further added to yogurts to validate their suitability as functionalizing agents. Yogurts added with encapsulated spirulina presented a more homogeneous appearance, and the best solution was spirulina encapsulated in maltodextrin crosslinked with citric acid, considering the nutritional profile, attractive color, and improved antioxidant activity throughout storage time.
Biotransformations are reactions mediated by microorganisms, such as fungi. These bioreactions have high chemo- and stereoselectivity on organic substrates and can be applied in the search for new ...bioactive compounds. In this study, acanthoic acid (AA) was biotransformed using the fungus Xylaria sp., giving the novel compound 3β,7β-dihydroxyacanthoic acid (S1). Both the AA and the product S1 were tested against Gram-positive and Gram-negative bacteria. To identify and validate possible biological targets as enzymes or proteins involved in the activity observed in vitro, we used the molecular docking method. Hydroxylation at the C-3 and C-7 positions of the biotransformation product enhanced its activity against Escherichia coli as well as its binding affinity and interactions with superoxide dismutase 1 (SOD1; PDB ID 4A7G). Based on our results, the SOD1 enzyme was suggested to be a possible target for the antioxidant activity of product S1.
Abstract
This research aims to evaluate the application of babassu mesocarp starch in the development of polymeric films compared to corn starch widely exploited due to its abundance and worldwide ...availability. Thus, films based on blends of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) containing commercial corn starch or starch extracted from the babassu mesocarp were developed by means of flat extrusion. The films were characterized and the results indicate that the color, wettability and surfaces depend on the type of starch added. Films containing babassu mesocarp starch present rougher, opaque surfaces with greater water resistance than those with corn starch. The data from this research suggest that both babassu mesocarp and corn starch are alternatives for the production of polymeric films.
Wheat blast is one of the most important and devastating fungal diseases of wheat in South America, South‐east Asia, and now in southern Africa. The disease can reduce grain yield by up to 70% and is ...best controlled using integrated disease management strategies. The difficulty in disease management is compounded by the lack of durable host resistance and the ineffectiveness of fungicide sprays. New succinate dehydrogenase inhibitor (SDHI) fungicides were recently introduced for the management of wheat diseases. Brazilian field populations of the wheat blast pathogen Pyricularia oryzae Triticum lineage (PoTl) sampled from different geographical regions in 2012 and 2018 were shown to be resistant to both QoI (strobilurin) and DMI (azole) fungicides. The main objective of the current study was to determine the SDHI baseline sensitivity in these populations. Moderate levels of SDHI resistance were detected in five out of the six field populations sampled in 2012 and in most of the strains isolated in 2018. No association was found between target site mutations in the sdhB, sdhC, and sdhD genes and the levels of SDHI resistance, indicating that a pre‐existing resistance mechanism not associated with target site mutations is probably present in Brazilian wheat blast populations.
Moderate levels of resistance to SDHI fungicides were detected in baseline field populations of the wheat blast pathogen from 2012. Resistance to QoI and DMI was pervasive and persisted after 6 years.
Optimal spray drying conditions were selected to microencapsulate red mombin juice and maximize carotenoid retention. Microencapsulation was optimized following a rotatable central composite design ...where inlet temperature, feed flow rate, and maltodextrin concentration were chosen as independent variables. The powder prepared under optimized conditions, whose reconstituted nectar was the most appreciated by sensory analysis, exhibited a high total phenolic content and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging capacity, and its physicochemical properties proved to be suitable for applications in the food industry.
Microencapsulation by spray drying stands out in the production of fruit juice and pulp powders. The optimal spray drying conditions were evaluated to microencapsulate red mombin juice and maximize carotenoid retention. Microencapsulation was optimized following a rotatable central composite design with inlet temperature, feed flow rate, and maltodextrin concentration as independent variables.
The purpose of this study was to map the common deletion (CD) area in mtDNA and investigate the levels of this deletion in irradiated heart. The assays were developed in male Wistar rats that were ...irradiated with three different single doses (5, 10 or 15 Gy) delivered directly to the heart and the analyses were performed at various times post-irradiation (3, 15 or 120 days). The CDs area were sequenced and the CD quantified by real-time PCR. Our study demonstrated that the CD levels progressively decreased from the 3rd until the 15th day after irradiation, and then increased thereafter. Additionally, it was observed that the levels of CD are modulated differently according to the different categories of doses (moderate and high). This study demonstrated an immediate response to ionizing radiation, measured by the presence of mutations in the CD area and a decrease in the CD levels.
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