Review
Chemistry, Applied
Xiang Lan, Yueyue Liu, Lei Wang, Haiyan Wang, Zhe Hu, Hao Dong, Zhiwen Yu, Yongkai Yuan
Summary: As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. This paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The practical effects of the delivery system and photosensitization of curcumin on various foods were comprehensively summarized.
Article
Biochemistry & Molecular Biology
Zunaira Munir, Giuliana Banche, Lorenza Cavallo, Narcisa Mandras, Janira Roana, Raffaele Pertusio, Eleonora Ficiara, Roberta Cavalli, Caterina Guiot
Summary: In the search for non-chemical and green methods to counteract bacterial contamination of foods, the combination of natural substances with antimicrobial properties and light irradiation, known as photodynamic inactivation (PDI), has been extensively studied. Curcumin, in particular, has shown to be a potent natural antibacterial and effective photosensitizer that can activate under visible light, particularly blue light. Practical applications have been investigated for food preservation and prevention of bacterial contaminants.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Cansu Ekin Gumus, Eric Andrew Decker
Summary: Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Research showed that both surface and interior lipids in crackers oxidized at similar rates, possibly due to the cracker matrix not being able to protect lipids effectively.Increasing the fat content of the crackers increased oxidation rates, possibly due to differences in the lipid structure or higher water activities in the high-fat crackers.
Article
Biochemistry & Molecular Biology
Miaoyu Gan, Caoyu Guo, Wenying Liao, Xiaoli Liu, Qi Wang
Summary: A natural biopolymer bilayer film with a protective layer was developed using chitosan, bacterial cellulose, and pullulan. Curcumin was added to provide antioxidant and antibacterial properties. The film showed improved mechanical and barrier properties, enhanced thermal stability, and low light transmittance and water solubility. Curcumin was released from the film in a sustained manner, making it suitable for preserving high-fat food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Bruna Barnei Saraiva, Bruna Moura Rodrigues, Ranulfo Combuca da Silva Junior, Monica Regina da Silva Scapim, Cesar Armando Contreras Lancheros, Celso Vataru Nakamura, Wilker Caetano, Paulo Cesar de Souza Pereira, Elsa Helena Walter de Santana, Magali Soares dos Santos Pozza
Summary: The study explored the application of Photodynamic Inactivation of Microorganisms (PDIM) in dairy products, demonstrating the potential of Curcumin as an antimicrobial and photosensitizer in packaging. Results showed that the efficacy of PDIM was influenced by solubilizers and concentrations of Curcumin, with Dimethyl sulfoxide and ethanol identified as solubilizers that enhanced phototoxic activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Revilija Mozuraityte, Inger Beate Standal, Janna Cropotova, Emilia Budzko, Turid Rustad
Summary: The study found that quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage were minimal, with frozen samples maintaining acceptable quality throughout the storage period. Analysis using NMR showed clear grouping of low molecular weight compounds in samples based on treatment and storage time.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Tatiane Jessica Siebeneichler, Jessica Fernanda Hoffmann, Vanessa Galli, Rui Carlos Zambiazi
Summary: This review focuses on the critical factors for maintaining pecan nut quality, including pre- and post-harvest factors and the impact of each step in the process. It is found that cultivar choice, handling, and storage conditions play a significant role in the chemical composition and sensory aspects of pecans. Optimal cultivar selection, handling methods, and storage conditions are recommended to preserve the high-quality characteristics of pecan nuts.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Ilaria Stura, Zunaira Munir, Lorenza Cavallo, Luisa Torri, Narcisa Mandras, Giuliana Banche, Rita Spagnolo, Raffaele Pertusio, Roberta Cavalli, Caterina Guiot
Summary: Recent studies show that Europe wastes tens of millions of tons of fruit annually in primary production and home/service consumption. Among fruits, berries are particularly problematic due to their shorter shelf life and delicate skin. Curcumin, extracted from turmeric, can be activated by blue or ultraviolet light to enhance its antimicrobial properties. In experiments, berry samples were sprayed with curcumin solutions and exposed to blue LED light for photodynamic inactivation of pathogens. The treatment effectively reduced bacterial load without affecting the taste and antioxidant properties of the fruit.
Review
Biochemistry & Molecular Biology
Wing-Fu Lai
Summary: This article presents the latest advances in the design and applications of polymeric films for antioxidant active food packaging and discusses the translation of these films from the laboratory to commercial applications.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Biochemistry & Molecular Biology
Agnieszka Wolnicka-Glubisz, Anna Wisniewska-Becker
Summary: Curcumin, a natural polyphenol with antioxidant properties, can have therapeutic effects on different disorders. However, it can also be toxic under certain conditions, such as exposure to blue light or excessive use.
Article
Biochemistry & Molecular Biology
Erika Kwek, Chi Yan, Huafang Ding, Wangjun Hao, Zouyan He, Ka Ying Ma, Jianhui Liu, Hanyue Zhu, Zhen-Yu Chen
Summary: Thermally-oxidized oils and lard can negatively affect the gut microbiota, exacerbate atherosclerosis, and alter inflammatory cytokines and plasma lipids.
Article
Food Science & Technology
Xiaobao Nie, Ruichang Zhang, Lilin Cheng, Wenbo Zhu, Songlin Li, Xiaoming Chen
Summary: This review article provides an overview of the factors responsible for fish spoilage and the mechanisms involved, and reviews advances in effective measures for preserving fish quality. The use of modified atmosphere packaging, natural compounds, and various combinations of approaches have been explored to extend the shelf-life and maintain the quality of fish. The article also discusses the need for further research to understand the mechanisms of preservation technologies and develop effective packaging materials.
Article
Chemistry, Applied
Huixin Tian, Jing Yu, Min Li, Jing Li, Yifeng Lu, Xiaobo Yu, Shaoyan Lin, Xianming Zeng, Xinglian Xu, Minyi Han
Summary: This study investigated the effects and inhibition pathways of different curcumin concentrations on polycyclic aromatic hydrocarbons (PAHs) in grilled chicken wings. The results showed that curcumin concentrations had positive effects on inhibiting PAHs formation, increasing phenolic content, reducing TBARS values and fatty acid content. Additionally, lipid oxidation and unsaturated fatty acids promoted PAHs production, while DPPH, ABTS and TPC counteracted their facilitation of PAHs.
Article
Fisheries
Xinyuan Li, Lifei Wu, Li Duan, Wenbiao Wang, Pengyu Zhao, Meili Wu, Weiguang Song, Feng Huang
Summary: This experiment investigated the effects of curcumin levels on growth, flesh quality, and oxidative resistance in genetically improved farmed tilapia. The results suggest that dietary curcumin supplementation can effectively improve the nutritional value, muscle flavor, and antioxidant capacity of tilapia.
AQUACULTURE RESEARCH
(2023)
Article
Food Science & Technology
R. P. Deepitha, K. A. Martin Xavier, Porayil Layana, Binaya Bhusan Nayak, Amjad Khansaheb Balange
Summary: The study found that seaweed extract rich in phenolic substances can reduce myoglobin oxidation in pangasius fillet, which is positively correlated with redness values. Among the different treatments, the 2% aqueous seaweed extract showed a reduction in total volatile basic nitrogen, rancidity, total bacterial count, and sensory quality parameters, effectively extending the spoilage and discoloration of the fillet for up to 20 days.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Carla Alves Monaco Lourenco, Vitor Augusto Garcia, Josiane Goncalves Borges, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Summary: This study produced oral films based on carboxymethylcellulose (CMC), hydroxypropyl methylcellulose (HPMC), and pregelatinized starch incorporated with ethanolic extract from camu-camu industrial residue (EECCIR). Results showed that the CMC-based oral films with EECCIR exhibited better release capacity and mechanical properties compared to other formulations.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Food Science & Technology
Giovana J. Cardoso, Sierra D. M. Kipp, Vitor A. S. Garcia, Rosemary A. Carvalho, Fernanda M. Vanin
Summary: This study aimed to characterize the properties of arrowroot starch and its potential use in bread formulation. The results showed that arrowroot starch has promising technological-functional and thermal properties for bread development, and the breads produced with arrowroot starch were similar to control bread in terms of hardness and volume when up to 30% of wheat flour was substituted.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Luana Roland Ferreira Contini, Thais de Souza Zerlotini, Isadora Fernandes Brazolin, Jackson Wesley Silva dos Santos, Mariangela Fatima Silva, Patricia Santos Lopes, Klicia Araujo Sampaio, Rosemary Aparecida de Carvalho, Anna Cecilia Venturini, Cristiana Maria Pedroso Yoshida
Summary: The study developed an active packaging film (LGCF) based on chitosan combined with lemongrass essential oil, applied in chicken patties to extend shelf life, reduce oxidation and microbial deterioration.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Medicinal
Vitor Augusto dos Santos Garcia, Denise Osiro, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho
Summary: The purpose of this study was to develop oral films based on agar-agar incorporated with mushroom powder as a source of phenolic compounds. The oral films showed film-forming capacity and exhibited antioxidant properties. Furthermore, the oral films were found to be non-irritating to oral mucosa.
JOURNAL OF PHARMACEUTICAL SCIENCES
(2022)
Article
Food Science & Technology
Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. Pion, Rosemary A. Carvalho, Fernanda M. Vanin
Summary: This study explored the understanding of the term ultra-processed food (UPF) among Brazilian consumers, and found that the term is still confusing for most Brazilians. This indicates the risks of using classification systems and the urgent need to improve consumer understanding.
Article
Pharmacology & Pharmacy
Ana L. Gaspar, Ana B. Gaspar, Luana R. F. Contini, Mariangela F. Silva, Eduardo G. L. Chagas, Juliana O. Bahu, Viktor O. C. Concha, Rosemary A. Carvalho, Patricia Severino, Eliana B. Souto, Patricia S. Lopes, Cristiana M. P. Yoshida
Summary: Circular economy and environmental concerns have led to the development of sustainable alternative products, including sustainable anti-aging skincare products in the dermo-cosmetic field. This study innovatively developed chitosan films incorporating lemongrass essential oil, which have antioxidant and antimicrobial properties and could be used as green cosmetic skin treatments using renewable and biodegradable materials.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Food Science & Technology
Thalita R. P. Soares, Andresa F. Reis, Jackson W. S. dos Santos, Eduardo G. L. Chagas, Anna C. Venturini, Rafaelle G. Santiago, Moises Bastos-Neto, Rodrigo Silveira Vieira, Rosemary A. Carvalho, Classius F. da Silva, Cristiana M. P. Yoshida
Summary: Cellulosic packaging with an active and sustainable coating was developed to extend the shelf-life of cherry tomatoes while preserving their nutritional composition and physical integrity. The packaging utilized a silver-impregnated-zeolite incorporated into a chitosan Kraft paper coating to create an active coating. This active packaging reduced weight loss by 29%, maintained texture, and slowed down the ripening process of cherry tomatoes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Leandro Neodini Remedio, Vitor Augusto dos Santos Garcia, Arina Lazaro Rochetti, Andresa Aparecida Berretta, Cristiana Maria Pedroso Yoshida, Heidge Fukumasu, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Summary: The effect of incorporating green propolis ethanol extract (GPEE) into hydroxypropyl methylcellulose (HPMC) using the printing technique was evaluated in this study. The properties of the printed films were characterized and the results showed that the number of printed layers affected the film properties. The films with GPEE exhibited anti-inflammatory activity.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jackson Wesley Silva dos Santos, Vitor Augusto dos Santos Garcia, Anna Cecilia Venturini, Rosemary Aparecida de Carvalho, Classius Ferreira da Silva, Cristiana Maria Pedroso Yoshida
Summary: This study explores the use of natural polymer coatings to improve the performance of cellulosic packaging materials, reducing environmental impact. The concentration of chitosan, palmitic acid, activated carbon, and the number of coating layers all influence the fat and moisture barrier properties of coated paperboard materials.
Article
Food Science & Technology
Julio Colivet, Vitor Augusto dos Santos Garcia, Rodrigo Vinicius Lourenco, Cristiana Maria Pedroso Yoshida, Alessandra Lopes de Oliveira, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Summary: This study aimed to improve the properties of films based on crosslinked cassava starch by incorporating emulsions, specifically watermelon seed oil emulsion (WSOE). The incorporation of WSOE significantly affected the internal structure and roughness of the films, increased the elongation capacity, and decreased the strain at break. However, WSOE concentrations did not have a significant impact on water solubility, permeability, and X-ray diffraction, but decreased the wettability of the films. These materials have potential applications in biodegradable food packaging, controlled-release films, and edible coatings for food protection.
Article
Chemistry, Applied
Y. J. S. Santos, W. M. Facchinatto, A. L. Rochetti, R. A. Carvalho, S. Le Feunteun, H. Fukumasu, M. Morzel, L. A. Colnago, F. M. Vanin
Summary: The objective of this study was to produce pupunha flour (PF) from fruits harvested at different locations and evaluate its physicochemical properties, cytotoxicity, and protein digestion effects. PF impaired protein digestion in vitro and showed cytotoxic potential on L929 cells, indicating both potential for application in food development and potential risks.
Article
Polymer Science
Jackson Wesley Silva dos Santos, Ana Paula Reis Noletto, Henriette Monteiro Cordeiro de Azeredo, Rosemary Aparecida de Carvalho, Classius Ferreira da Silva, Cristiana Maria Pedroso Yoshida
Summary: Bio-based packaging materials are being developed as an eco-friendly alternative for plastic food packaging. This study focuses on developing a sustainable cellulosic packaging material coated with chitosan/palmitic acid/activated carbon for single-use food packaging. The coating reduces the water vapor transmission rate and provides grease resistance. The stiffness and elongation capacity of the coated paperboard also increase, while the biodegradability remains unaffected.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Food Science & Technology
Thais de Cassia Naitzel, Vitor Augusto dos Santos Garcia, Carla Alves Monaco Lourenco, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho
Summary: In this study, coated paperboard was developed and characterized using the tape casting technique, with different ratios of agar-agar/chitosan and different numbers of coating layers. Applying a 0:100 coating significantly reduced water absorption capacity by approximately 15%. The water vapor permeability was reduced by 10 to 60% compared to uncoated paperboard, except for two layers coated with 0:100. The tensile index was higher in the machine direction than in the cross-section, and paperboard coated only with chitosan showed superior properties.
Article
Chemistry, Analytical
Yves Jose de Souza Santos, Ana Carolina Almeida Silva, Rosemary Aparecida de Carvalho, Luiz Alberto Colnago, Fernanda Maria Vanin
Summary: This study investigated the potential of using a portable NIR spectrometer to predict the antioxidant activities and phenolic compounds in food products rich in phenolic compound. The study achieved good prediction results by preparing cookies with different proportions of peach palm flour and wheat flour, and modeling the NIR data with partial least square regression.
MICROCHEMICAL JOURNAL
(2023)
Article
Food Science & Technology
Patricia Argemira da Costa Araujo, Vitor Augusto dos Santos Garcia, Denise Osiro, Daiane de Souza Franca, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Summary: This study evaluated the drying kinetics and the effect of drying temperature on the physical-chemical properties and active compounds of camu-camu residue from industrial processing. The results showed that drying at higher temperatures can decrease degradation of active compounds and maintain higher concentrations.
FOOD SCIENCE AND TECHNOLOGY
(2022)
