Article
Chemistry, Multidisciplinary
Nuno Rodrigues, Catarina Oliveira, Susana Casal, Jose Alberto Pereira, Elsa Ramalhosa
Summary: This study produced different table olive flours with distinct properties and high amounts of health-promoting compounds from natural table olives at different maturation stages. The flours were characterized by their physical and nutritional properties, as well as their antioxidant activity. The results showed that these flours contained a rich amount of health-promoting compounds.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Pandurangan Ganapathi, Kilivelu Ganesan, Mahendiran Dharmasivam, Mohammed Mujahid Alam, Amanullah Mohammed
Summary: This study reports a method for synthesizing dimeric nitro-substituted imidazolium salts, which is solvent-free and has many advantages. The research found that these compounds showed excellent inhibition against E. coli and P. aeruginosa bacteria and this was further supported by molecular docking studies.
Review
Food Science & Technology
Centhyea Chen, Umi Hartina Mohamad Razali, Fiffy Hanisdah Saikim, Azniza Mahyudin, Nor Qhairul Izzreen Mohd Noor
Summary: Morus alba, a highly adaptable plant, contains a variety of beneficial compounds with excellent biological properties and nutritional value. Despite this, its potential as a functional food ingredient has not been fully explored.
Article
Chemistry, Multidisciplinary
Wee Li Mah, Xiu Jun Tan, Kar Bee Choo, Shiaw Xian Lee, Kong Wai Tan, Keng Yoon Yeong, Sui Mae Lee, Yuen Lin Cheow
Summary: This study synthesized a series of pyridine-functionalized (benz)imidazolium salts and found that some of the compounds exhibited good antimicrobial and anticancer properties. The use of microwave irradiation significantly reduced the reaction time.
Article
Biochemical Research Methods
Miguel Herrero
Summary: The increasing interest in natural bioactive compounds has led to the development of new extraction processes that focus on environmental friendliness and utilize new technologies and solvents to maximize the valorization of natural sources.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Pulikanti Guruprasad Reddy, Ayala Bar-Hai, Amnon Hoffman, Sir Marc Feldmann, Abraham J. Domb
Summary: This study explores the synthesis and characterization of metal and ammonium phenolate salts using CBD as an example. The conversion of CBD into salts significantly enhances its water solubility, thus improving its therapeutic effectiveness. The findings provide valuable insights into the potential use of CBD salts in medicine.
BIOORGANIC CHEMISTRY
(2023)
Review
Food Science & Technology
Ana A. Vilas-Boas, Manuela Pintado, Ana L. S. Oliveira
Summary: Natural bioactive compounds are gaining popularity and can be used as food additives or supplements. Fruit and vegetable byproducts are good sources for extracting these compounds as natural additives or supplements.
Article
Chemistry, Multidisciplinary
Johanna Templ, Michael Schnuerch
Summary: This study presents a novel solvent-free, mechanochemical protocol for the palladium-catalyzed Tsuji-Trost allylation. The approach exhibits advantages such as low catalyst loadings, short reaction times, and a simple setup, without the need for air or moisture precautions, making it highly efficient and environmentally friendly. The introduction of solid, nontoxic, and easy-to-handle allyl trimethylammonium salts as alternative reagents provides a valuable option to replace volatile or hazardous reagents. The mild conditions and exceptional functional group tolerance of this approach enable the allylation of various O-, N-, and C-nucleophiles in yields up to 99%, even for structurally complex bioactive compounds.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
Review
Chemistry, Multidisciplinary
Ribi Ramadanti Multisona, Shwetali Shirodkar, Marcellus Arnold, Anna Gramza-Michalowska
Summary: This study focuses on the potential application of microencapsulation of Clitoria ternatea flower phytochemicals, aiming to identify new applications and knowledge regarding their optimal biological activity. The study highlights the importance of optimizing the microencapsulation process variables for optimal application.
APPLIED SCIENCES-BASEL
(2023)
Review
Chemistry, Analytical
Beshare Hashemi, Fereshteh Shiri, Frantisek Svec, Lucie Novakova
Summary: The consumption of toxic organic solvents in chemical processes can lead to health and environmental issues, so the importance of green chemistry is increasing. Various sustainable solvents have been introduced and explored for the extraction of natural bioactive compounds. Common sustainable extraction techniques and chemometric approaches are also discussed.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Physical
Mario Martos, Isidro M. Pastor
Summary: This study reports a low transition temperature mixture (LTTM) based on 1-(methoxycarbonyl)methyl-3-methylimidazolium chloride and urea, which can be used for the oxidation of boron reagents without the need for handling dangerous aqueous H2O2. The LTTM offers good yields and has a wide composition range, allowing for up to three consecutive uses, demonstrating remarkable sustainability.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Food Science & Technology
Shuai Hu, Alicia Gil-Ramirez, Maria Martin-Trueba, Vanesa Benitez, Yolanda Aguilera, Maria A. Martin-Cabrejas
Summary: This article summarizes the underutilization of coffee pulp as a by-product rich in bioactive compounds and the application of green sustainable extraction techniques in its usage. A comparison between conventional and alternative extraction methods was conducted to identify the most suitable techniques for coffee pulp valorization as a functional ingredient.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Biochemistry & Molecular Biology
Anupam Kumar, Shailja Jasrotia, Joydeep Dutta, George Z. Kyzas
Summary: Various types of pyrethroid pesticides have severe toxic effects on organisms in soil, air, and water, including oxidative stress, hepatotoxicity, immunotoxicity, and neurotoxicity. However, some bioactive compounds can reduce these toxic effects.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
(2023)
Article
Environmental Sciences
Raquel Canadas, Raquel Martin-Sampedro, Maria Gonzalez-Miquel, Emilio J. Gonzalez, Ignacio Ballesteros, Maria E. Eugenio, David Ibarra
Summary: This study evaluated a novel strategy for pre-treated biomass detoxification using emerging green solvents and low environmental impact extraction technologies. Steam-exploded biomass underwent microwave-assisted or orbital shaking extraction with bio-based or eutectic solvents. The extracted biomass was enzymatically hydrolyzed to improve sugar production. The addition of a post-extraction water washing step was also examined. The best results were obtained when steam-exploded biomass was subjected to microwave-assisted extraction combined with the washing step, achieving the highest sugar production (49.80 ± 3.10 g total sugar/L) compared to the control (30.43 ± 0.34 g total sugar/L). These findings suggest that a detoxification step based on green solvents could effectively extract phenolic inhibitors and enhance sugar production from pre-treated biomass.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Chemistry, Physical
Halimah Funmilayo Babamale, Boon-Keat Khor, Nelson Jeng-Yeou Chear, WanSinn Yam
Summary: This study reports the cytotoxic effects of non-fluorinated and difluorinated azobenzene-imidazolium ionic conjugates on human cells for the first time. A positive correlation between the alkyl chain length and lateral fluorination in the imidazolium moiety with cytotoxicity is observed. The long homologues show the highest activity. Both non-fluorinated and difluorinated salts exhibit excellent concentration-dependent cytotoxic effects against cervical cancer cells. Fluorination enhances the selective cytotoxic potency of azobenzene-imidazolium salts on cancer cells.
JOURNAL OF MOLECULAR STRUCTURE
(2022)
Article
Food Science & Technology
Luis D'Avoglio Zanetta, Mariana Piton Hakim, Elke Stedefeldt, Veridiana Vera de Rosso, Luis Miguel Cunha, Elizabeth C. Redmond, Diogo Thimoteo da Cunha
Summary: Consumers perceive a low likelihood of foodborne diseases, but risk perception increases when considering the impact on performance, physical well-being, and time aspects.
Article
Engineering, Chemical
Nicholas Vannuchi, Anna Rafaela Cavalcate Braga, Veridiana Vera De Rosso
Summary: New strategies for extracting target bioactive compounds and natural pigments using green solvents are constantly being developed. This study successfully established the important variables and models for anthocyanin extraction from Euterpe edulis Mart. fruit pulp using deep eutectic solvents (DES) and experimental design. The DES extraction showed higher anthocyanin yield and antioxidant capacity compared to methanolic extraction, and also exhibited slower degradation to heat and light. In addition, the optimal extract had slight inhibition of bacterial growth.
Article
Biotechnology & Applied Microbiology
Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Camilly Fratelli, Marcelo Assis, Tatiana Martelli Mazzo, Elson Longo, Veridiana Vera de Rosso, Anna Rafaela Cavalcante Braga
Summary: This study aimed to improve the levels of bioactive compounds in fermented jussara pulp using nanotechnology features and evaluate their characteristics. The results showed the formation of fermented jussara nanofibers with a diameter of 101.2 +/- 26.2 nm. Additionally, the findings suggest that fermentation processes can maintain or even increase the antioxidant activity of anthocyanins and their metabolites.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Review
Engineering, Biomedical
Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Tiago Akira Araujo, Matheus de Almeida Cruz, Ana Claudia Renno, Anna Rafaela Cavalcante Braga
Summary: Biomaterials have great potential in promoting bone regeneration, and scaffolds manufactured using the electrospinning technique can serve as bone grafts for bone healing stimulation.
REGENERATIVE ENGINEERING AND TRANSLATIONAL MEDICINE
(2022)
Review
Engineering, Biomedical
Ingrid Regina Avanzi, Julia Risso Parisi, Amanda Souza, Matheus Almeida Cruz, Cintia Cristina Santi Martignago, Daniel Araki Ribeiro, Anna Rafaela Cavalcante Braga, Ana Claudia Renno
Summary: This study conducted a systematic literature review on the effects of different 3D-printed HA scaffolds in bone healing. The results demonstrated the efficacy of these scaffolds in promoting bone healing in various animal models, making them excellent candidates for bone grafts due to their bioactivity and good bone interaction.
JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART B-APPLIED BIOMATERIALS
(2023)
Article
Environmental Sciences
Igreine Couto da Cunha, Adriano Brandelli, Anna Rafaela Cavalcante Braga, Luisa Sala, Susana Juliano Kalil
Summary: This study maximized the enzymatic hydrolysis of feather meal using a proteolytic enzyme from Bacillus sp. P45 and evaluated the antioxidant capacity of different fractions of the hydrolysate. The optimal conditions for the hydrolysis reaction were 50 mmol/L CaCl2, 50 degrees C temperature, 6000 U/g-protein enzyme/substrate ratio, and 10 g/L substrate protein concentration. The obtained peptides showed antioxidant activity, with the <3 kDa fraction exhibiting the highest capacity to sequester radicals.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Engineering, Chemical
Camilly Fratelli, Monize Burck, Artur Francisco Silva-Neto, Lila Missae Oyama, Veridiana Vera De Rosso, Anna Rafaela Cavalcante Braga
Summary: This study evaluated the impact of different parameters in the green process of extracting C-phycocyanin from organic Spirulina biomass on weight and oral glucose tolerance in Swiss mice fed with a high-fat diet. The results showed that supplementation of Spirulina biomass in the HFDS group did not exhibit antiobesogenic potential with an HFD, but further studies are needed to explore other interesting responses regarding C-PC biological effects in vivo.
Review
Food Science & Technology
Caroline Ramos-Souza, Daniel Henrique Bandoni, Adriana Pavesi Arisseto Bragotto, Veridiana Vera De Rosso
Summary: This review discusses the risk assessment of food intake containing artificial azo dyes. Studies have shown that intake of these dyes may cause adverse effects in some individuals, but it is unclear whether these effects are restricted to specific populations. Exposure estimation studies have found that human exposure to azo dyes via oral intake is mainly below the acceptable daily intake, although local food diversity and racial-ethnic specificities are not considered in these estimates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Mariana Frazao Batista, Joana Pereira de Carvalho-Ferreira, Diogo Thimoteo da Cunha, Veridiana Vera De Rosso
Summary: This study aims to provide a comprehensive overview of front-of-package nutritional labeling (FOPL) systems, their impact on consumer behavior, and future perspectives. It includes FOPL systems from more than 47 countries worldwide and identifies two main ways to characterize FOPL. Interpretive schemes appear to be more effective in improving consumer understanding and supporting healthier food choices. However, the effectiveness of FOPL is influenced by various factors, such as food taste, price, cultural diversity, and education.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Chemical
Milena da Silva Moura, Beatriz da Silva Gomes da Costa, Michele Amendoeira Giaconia, Rafael Ramos de Andrade, Anna Rafaela Cavalcante Braga, Matheus Boeira Braga
Summary: This research aimed to evaluate the influence of modified starch with octenyl succinic anhydride (MS) on anthocyanin content and physical properties of jaboticaba peel freeze-dried powders. The research found that the MS content in the powders had a positive effect on their physical and physical-chemical characteristics, such as an increase in glass transition temperature and higher retention of anthocyanins.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Sergiana dos Passos Ramos, Leticia Guerreiro da Trindade, Tatiana Martelli Mazzo, Elson Longo, Fabiana Perrechil Bonsanto, Veridiana Vera de Rosso, Anna Rafaela Cavalcante Braga
Summary: Several studies have shown that electrospinning is a useful method to create nano/microfibers. However, the numerous parameters involved in fiber formation, such as the rheological properties of the polymeric solutions, pose challenges. This study aimed to produce polymeric composites and evaluate their rheological properties, as well as their potential use as carriers for natural pigments. The results showed that the sample containing zein produced the smallest diameter fibers, and the addition of poly(ethylene) oxide (PEO) improved the uniformity of the structures. The incorporation of natural pigments led to changes in rheological characteristics. Overall, this research opens up possibilities for using natural pigments in biotechnological processes.
Article
Food Science & Technology
Monica Masako Nakamoto, Marcelo Assis, Josemar Goncalvs de Oliveira Filho, Anna Rafaela Cavalcante Braga
Summary: This article comprehensively reviews the state of the art in using Spirulina and phycocyanin to develop active and smart biodegradable and edible materials for food packaging. The last section addresses recent trends and challenges related to the development of more environmentally friendly Spirulina-based packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Andressa Silva Fernandes, Bruna Vitoria Neves, Tatiana Martelli Mazzo, Elson Longo, Eduardo Jacob-Lopez, Leila Queiroz Zepka, Veridiana Vera de Rosso
Summary: This study aimed to develop and evaluate the 3D printing performance of new food-grade bigels using different printer parameters and material properties. The bigels were prepared by mixing beeswax oleogel with agar and xanthan gum hydrogel, and the same oleogel with gelatin and xanthan gum hydrogel. The results showed that the bigels exhibited good printing performances, with less dimensional variability, excellent surface quality, and good reproducibility.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Summary: This study aimed to develop a vegan oil-in-water emulsion containing different contents of Spirulina residual biomass. The results showed that stable protein-rich emulsions could be formulated using recovering matter rich in protein from Spirulina as an innovative food ingredient. The emulsions were also a source of antioxidant compounds and maintained the color for at least 30 days after production.
Article
Food Science & Technology
Caroline Ramos-Souza, Pricila Nass, Eduardo Jacob-Lopes, Leila Queiroz Zepka, Anna Rafaela Cavalcante Braga, Veridiana Vera De Rosso
Summary: This study developed a high-performance carotenoid extraction process using ionic liquid-based ethanolic solutions and a factorial design strategy. All-trans-antheraxanthin was identified in pequi samples for the first time. [BMIM][BF4] was found to be the most efficient ionic liquid for the extraction process. The optimized conditions for maximum carotenoid yield were a solid-liquid ratio of 1:3, a co-solvent ratio of 1:1, and three extraction cycles of 300 seconds each, resulting in a carotenoid yield of 107.90 μg/g dry matter. Additionally, carotenoids extracted with [BMIM][BF4] displayed brighter and yellower color compared to the artificial azo dye yellow tartrazine, and showed antioxidant activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
