Article
Food Science & Technology
Milad Hadidi, Ali Motamedzadegan, Aniseh Zarei Jelyani, Sanaz Khashadeh
Summary: The study focused on encapsulating hyssop essential oil in chitosan-pea protein isolate nano-complex using nanotechnology, achieving high retention rate and small particle size. The encapsulated HEO exhibited excellent antioxidant and antifungal activities, significantly reducing gray mold incidence on strawberries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Fotini Plati, Adamantini Paraskevopoulou
Summary: The potential of hemp protein isolate-gum Arabic complex (HPI-GA) coacervates to encapsulate Origanum vulgare L. subsp. hirtum essential oil (OEO) was evaluated in comparison to the well-studied whey protein isolate-GA encapsulating system. It was found that HPI-GA complex can successfully encapsulate OEO, preserving its volatile constituents. Increasing the biopolymer concentration and lower OEO addition levels improved the encapsulation efficiency. Additionally, the coacervates exhibited good moisture sorption, antioxidant, and antimicrobial properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Karen Elbert Leal Mazza, Andre Mesquita Magalhaes Costa, Janine Passos Lima da Silva, Daniela Sales Alviano, Humberto Ribeiro Bizzo, Renata Valeriano Tonon
Summary: Encapsulation techniques were used to preserve the volatile compounds of marjoram essential oil. The study focused on evaluating the impact of process variables on the microencapsulation process using ionic gelation. Factors such as sodium alginate concentration, emulsifier concentration, and cationic bath concentration were investigated to optimize the properties of emulsions and beads.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Si-Jia Yu, Shu-Min Hu, Yu-Zhu Zhu, Shaobo Zhou, Shuai Dong, Tao Zhou
Summary: The fabrication process of soybean protein isolate (SPI)/chitosan hydrochloride (CHC) composite particle-stabilized emulsions using soybean oil as the oil phase was optimized in this study. The effects of pH, SPI/CHC mass ratio, particle concentration, and oil phase fraction on the stability of the emulsions were examined. The results showed that the composite particles could stabilize the emulsions with a high oil phase fraction and inhibit the growth of food-related microorganisms.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Jiao Yu, Linlu Song, Hong Xiao, Yong Xue, Changhu Xue
Summary: In this study, PPI and FO emulsion gels were added to surimi gel, resulting in improved mechanical and microstructural characteristics. The PEG showed enhanced hardness, adhesiveness, and chewiness of the surimi gel, with higher crosslinking degree, but lower color attributes. The PEG also formed a firmer network structure within the protein matrix at concentrations of 4-8 wt%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Liqing Qiu, Min Zhang, Benu Adhikari, Lu Chang
Summary: Complex coacervates were successfully prepared using MBPI and APP to encapsulate REO. The resulting microcapsules showed high encapsulation efficiency and maintained antioxidant capacities of REO during storage. These REO microcapsules exhibited superior thermal stability and sustained release capability, making them suitable for application as functional food additives.
FOOD HYDROCOLLOIDS
(2022)
Article
Fisheries
Jaisa Casetta, Eliane Gasparino, Caroline Isabela da Silva, Ricardo Pereira Ribeiro, Graciela Lucca Braccini, Gislaine Refundini, Angelica de Souza Khatlab, Bruno Lala, Stefania Claudino-Silva
Summary: The development and intensification of tilapia farming relies on manipulating physiological functions, such as using synthetic androgens for sexual inversion of larvae. However, this inversion can potentially cause oxidative stress and harm the animals. Dietary supplementation with natural antioxidants is a promising alternative to combat such damage.
FISH & SHELLFISH IMMUNOLOGY
(2022)
Article
Engineering, Chemical
Qiang Wang, Yuejie Xie, Zhengwei Xiong, Xiaolu Gu, Xuyuan Nie, Yang Lan, Bingcan Chen
Summary: This study compared the effects of two different stabilizers on the structure and properties of spray-dried fish oil microcapsules. The results showed that the complex coacervates formed at pH 3.5 had larger particle size and denser network structures, but lower encapsulation efficiency. The SEM images revealed the shape of the microparticles, while FTIR confirmed the role of electrostatic interaction.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Liqing Qiu, Min Zhang, Benu Adhikari, Lu Chang
Summary: In this study, rose essential oil microcapsules were prepared using PPI-NaAlg coacervates, which showed high encapsulation efficiency and sustained release properties. The improved shelf life of ground beef confirmed the preservative effects of the encapsulated rose essential oil.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Negar Haghighatpanah, Maedeh Omar-Aziz, Mohammad Gharaghani, Faramarz Khodaiyan, Seyed Saeid Hosseini, John F. Kennedy
Summary: This study investigated the effect of marjoram essential oil (MEO) on the properties of composite films and minced beef meat. The results showed that an increase in the level of MPI improved the mechanical and water-proof properties of the films. Addition of MEO reduced the elongation at break of the antimicrobial films, but increased the tensile strength and water-proof properties. Enrichment of the films with MEO enhanced the antioxidant and antibacterial activity. MEO-incorporation in MPI/PU films improved the oxidative stability of minced beef samples and showed effective antimicrobial activity against tested bacteria.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Luyun Cai, Yaru Wang
Summary: In this study, ginger essential oil (GEO) nanoemulsion was incorporated into fish sarcoplasmic protein (FSP) and chitosan (CH) blend films at different levels to evaluate their physical, mechanical, antioxidant, and thermal properties. The addition of GEO nanoemulsion reduced tensile strength but increased elongation at break of the films, while also enhancing water barrier properties and affecting water distributions. Scanning electron microscope (SEM) and Fourier transform infrared (FTIR) spectroscopy provided insights into the microstructure and molecular interactions of the films, highlighting the potential of GEO nanoemulsion for improving the properties of environmentally friendly packaging films.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Sajed Amjadi, Hadi Almasi, Ali Ghadertaj, Laleh Mehryar
Summary: The study aimed to develop an active whey protein isolate-based film containing orange peel essential oil nanoemulsions to improve the freshness and safety of food products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Qiufeng Song, Weiliang Guan, Changqing Wei, Wenyu Liu, Luyun Cai
Summary: Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The optimal conditions for complex coacervation were determined, and microcapsules formulated with PPI-PT/CS showed better properties compared to PPI/CS. The encapsulated TSO exhibited enhanced thermal and oxidative stability, and the microcapsules with PPI-PT/CS ternary complex showed better protection than free PT.
Article
Environmental Sciences
Aysegul Pala, Osman Serdar, Serpil Mise Yonar, Muhammet Enis Yonar
Summary: The study showed that the protective effect of Fennel essential oil (FEO) against Chlorpyrifos-induced toxicity in carp was significant. While CPF treatment led to a decrease in Hb, NBT, and TI levels, as well as an increase in MDA levels and a decrease in GSH, AChE, CAT, and GPx activities, FEO treatment improved these parameters. Additionally, AChE activity was not improved by FEO treatment.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Maria-Ioana Socaciu, Melinda Fogarasi, Elemer Lajos Simon, Cristina Anamaria Semeniuc, Sonia Ancuta Socaci, Andersina Simina Podar, Dan Cristian Vodnar
Summary: The study found that the whey protein film incorporated with 2.5% tarragon essential oil showed enhanced quality preservation effects compared to regular whey protein film during storage, exhibiting lower physicochemical parameters, microbial loads, and higher sensory scores. These effects led to an extension of the sample's shelf-life.
Article
Energy & Fuels
Mariana Lara Menegazzo, Valkirea Matos Nascimento, Christa N. Hestekin, Jamie A. Hestekin, Gustavo Graciano Fonseca
Summary: This study evaluated the growth parameters and biomass compositions of a microalgae strain, indicating its potential to be cultivated in large-scale outdoor photobioreactors. The strain exhibited high biomass and lipid productivity, as well as a composition suitable for food and biodiesel production.
Article
Energy & Fuels
Mariana Lara Menegazzo, Humeyra Betul Ulusoy-Erol, Christa N. Hestekin, Jamie A. Hestekin, Gustavo Graciano Fonseca
Summary: Chlorella sorokiniana was cultured and its lipids were extracted using different solvents. The yield of lipids increased with the polarity of the solvent. Fatty acids methyl ester (FAME) profiles were similar for different solvents. The predominant FAMEs were C16:0, C16:1, C18:0, C18:1, C18:2, and C18:3. Ethanol was found to be effective in extracting the polar lipids of Chlorella sorokiniana.
Article
Food Science & Technology
Aline Janaina Giunco, Marcelo Fossa Da Paz, Gustavo Graciano Fonseca
Summary: The aim of this study was to develop and evaluate low-carb cakes by replacing wheat flour with green bocaiuva pulp enriched with Pleurotus ostreatus. The results showed that this substitution resulted in cakes with improved nutritional components and acceptable sensory characteristics.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Review
Biotechnology & Applied Microbiology
Jose Stenio Aragao Reboucas, Fernando Pablo Silva Oliveira, Alan Carvalho de Sousa Araujo, Helena Leao Gouveia, Juliana Machado Latorres, Vilasia Guimaraes Martins, Carlos Prentice Hernandez, Marcelo Borges Tesser
Summary: The global increase in aquatic organism production has resulted in high volumes of waste, which contains bioactive compounds of significant commercial value.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Materials Science, Multidisciplinary
Murilo P. Moises, Cleiser Thiago P. da Silva, Cinthia A. A. Silva, Joziane G. Meneguin, Gustavo G. Fonseca, Marcos R. Guilherme, Andrelson W. Rinaldi, Emerson M. Girotto, Eduardo Radovanovic
Summary: This study synthesized a microporous sustainable Zeolite A material using agroindustry solid waste and functionalized it with silver nanoparticles. The release transport properties of silver ions were investigated, and it was found that the antimicrobial activity of the material depended on exposure time and concentration.
Article
Food Science & Technology
Gisele Fernanda Alves-Silva, Luan Gustavo Santos, Vilasia Guimaraes Martins, William Renzo Cortez-Vega
Summary: The incorporation of clove essential oil and montmorillonite with active cassava starch films can develop bioplastics with antioxidant and antimicrobial effects, extending the shelf life of food, and also providing protection for the quality of fresh strawberries.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Energy & Fuels
Alessandra Oliveira da Silva, Farayde Matta Fakhoury, Gustavo Graciano Fonseca
Summary: This study developed films based on pequi pulp and gelatin, with the addition of glycerol or sorbitol as plasticizers. The films exhibited good appearance and easy handling, with a yellowish color. The addition of plasticizers influenced the elongation and tensile strength of the films. The films also showed desirable thermal characteristics for packaging applications. In addition, they exhibited significant biodegradation in different soils within a short time period. Overall, the films are recommended for food packaging applications.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Plant Sciences
Carolina Chiellini, Lorenzo Mariotti, Thais Huarancca Reyes, Eduardo Jose de Arruda, Gustavo Graciano Fonseca, Lorenzo Guglielminetti
Summary: Microalgal-based remediation is an ecofriendly and cost-effective system for wastewater treatment. This study found that cigarette butt wastewater could affect the physiological status of microalgae, and the resistance and remediation capacity of microalgae depended on both the strain and the chemical characteristics of the organic pollutants. Nicotine, in particular, was the most difficult pollutant to remove.
Article
Food Science & Technology
Jose Stenio Aragao Reboucas Junior, Vilasia Guimaraes Martins, Carlos Prentice-Hernandez, Jose Maria Monsserrat, Marcelo Borges Tesser, Juliana Machado Latorres
Summary: This study verified the role of ultrasound in extracting protein hydrolysate from Pacific white shrimp by-products. The results showed that ultrasound increased the yield of hydrolysate and improved its antioxidant activity.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Food Science & Technology
Camila da Costa de Quadros, Juliana Machado Latorres, Mariano Michelon, Myriam De las Mercedes Salas-Mellado, Carlos Prentice
Summary: Fish-based bioactive compounds are important sources for functional foods and nutraceuticals. This study obtained peptides from mullet and investigated their bioactivity and bioaccessibility. The peptides showed antioxidant, antimicrobial, and enzyme inhibitory activities, making them potential candidates for the food and pharmaceutical industry.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Food Science & Technology
L. K. S. Casimiro, G. G. Fonseca, S. Simionatto, A. D. Cavenaghi-Altemio, D. M. Vilela
Summary: The aim of this study was to isolate LAB from artisanal cheeses and evaluate their probiotic potential and antibiotic susceptibility under in vitro conditions. Different maturation times of cheeses were analyzed for moisture, lipid contents, and presence of various microorganisms. The selected LAB strains were subjected to HGT conditions to assess their survival rates. Lactobacillus fermentum and Lactobacillus paracasei were identified as potential starter cultures for the food industry.
Article
Biotechnology & Applied Microbiology
Roberto Araujo Bezerra, Gustavo Graciano Fonseca
Summary: With the increasing production and processing of fish, managing the generated waste is a growing concern. This study evaluated the quality of biological silage obtained from the fermentation of fish waste using lactic acid bacteria. The results showed changes in microbiological count, chemical composition, and fatty acid profile in the silage after fermentation.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Gabriela F. Cavalheiro, Ana Carolina Da Costa, Andreza De Paula Garbin, Geisa A. Da Silva, Nayara Fernanda L. Garcia, Marcelo F. Da Paz, Gustavo G. Fonseca, Rodrigo S. R. Leite
Summary: This study characterized and compared the catalytic properties of amylases from C. echinulata and R. microsporus, and found that they exhibited different production levels, optimal activity conditions, and stability. The amylases from C. echinulata showed higher saccharifying potential compared to R. microsporus.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
(2023)
Article
Multidisciplinary Sciences
Vagno Franca Hajj, Ana Paula Lopes, Jesui Vergilio Visentainer, Maria Eugenia Petenuci, Gustavo Graciano Fonseca
Summary: This study aimed to obtain Jackfruit seeds flour from two varieties and evaluate their physicochemical characteristics, mineral and fatty acids composition. The results showed that the flours had high protein content, excellent insoluble fibers, and good sources of minerals. The seeds flours can be used for formulating new food products, improving their nutritional value and promoting beneficial effects on human health.
ACTA SCIENTIARUM-TECHNOLOGY
(2022)
Article
Biology
Sandriane Pizato, Sergio Sebastian Vega-Herrera, Raquel Costa Chevalier, Rosalinda Arevalo Pinedo, William Renzo Cortez-Vega
Summary: This study evaluated the effects of applying chitosan edible coating with different concentrations of clove essential oil on minimally processed strawberries. It was found that the coatings with added clove essential oil reduced mass loss, maintained texture and color, and prolonged the shelf life of strawberries by slowing down the growth of molds and yeasts.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2022)
