Article
Chemistry, Applied
Ying Li, Zhong Zhang, Alireza Abbaspourrad
Summary: The use of phycocyanin in acidic food products is limited due to its susceptibility to aggregation. However, by modifying the protein, its stability and functionality can be improved for applications in acidic environments.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Physical
Jose Bauer, Ruan Pinto Mendes, Rayssa Cavaleiro de Macedo, Edilausson Moreno Carvalho, Leonardo Lopes, Renata Grazziotin-Soares, Darlon Martins Lima, Barbara Costa Oliveira
Summary: The study investigated the impact of different modeling techniques on the physicochemical and esthetic properties of composite resin. Results showed that using adhesive as a modeling liquid improved the physical/mechanical properties of the composite resin and protected it from sorption and solubility effects.
Article
Chemistry, Multidisciplinary
Ruzanna Ahmad Shapi'i, Siti Hajar Othman, Roseliza Kadir Basha, Mohd Nazli Naim
Summary: This study investigates the effects of adding chitosan nanoparticles on the mechanical, thermal, and barrier properties of tapioca starch films. Results show that the addition of 15% chitosan nanoparticles improves the tensile strength and elongation at break of the starch films, but slightly reduces their thermal stability. The films with chitosan nanoparticles also exhibit enhanced water vapor and oxygen barrier properties. These findings suggest the potential of using starch/chitosan nanoparticle films as food packaging materials.
NANOTECHNOLOGY REVIEWS
(2022)
Article
Food Science & Technology
Flavia Souza Almeida, Karen Cristina Guedes Silva, Antonio Matias Navarrete de Toledo, Ana Carla Kawazoe Sato
Summary: Blending pectin and starch hydrogels can modulate their characteristics, affecting mechanical properties and microstructure. Starch addition and the amount of polymers used impact both the micro and macrostructure of pectin gels.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Materials Science, Multidisciplinary
Sanaz S. Hashemi, Dibakar Mondal, John Montesano, Thomas L. Willett
Summary: Bone-inspired biopolymer nanocomposite grafts were developed with additional cross-linking of the biopolymer matrix and heat treatment of nHA particles. The functionalization of AESO with methacrylate groups increased the strength and elastic modulus of the nanocomposites, while heat treatment of nHA reduced agglomerations. These nanocomposite biomaterials are suitable for fabricating complex 3D printed grafts and scaffolds for bone reconstruction.
MATERIALS & DESIGN
(2023)
Article
Chemistry, Multidisciplinary
Mabkhoot Alsaiari, Khumara Roghani, Saad Liaqat, Ali S. Alkorbi, Faiza Sharif, Muhammad Irfan, Moustafa A. Rizk, Maliha Uroos, Naveed Ahmad, Nawshad Muhammad
Summary: This study evaluates the effect of ionic liquids and their structure on the mechanical, mass change, and antifungal properties of soft denture lining material. The addition of ionic liquids improves the surface texture, hardness, and reduces the mass change and tensile strength of the lining material. Ionic liquids also exhibit potent antifungal activity.
Article
Polymer Science
Marta Zaccone, Mitul Kumar Patel, Laurens De Brauwer, Rakesh Nair, Maria Luana Montalbano, Marco Monti, Kristiina Oksman
Summary: This study investigates the use of pilot-scale produced polyhydroxy butyrate (PHB) biopolymer and chitin nanocrystals (ChNCs) in two different concentrations of nanocomposites. Results show that the addition of ChNCs significantly influences the crystallization of PHB, resulting in slower crystallization, lower overall crystallinity, and smaller crystal size. Furthermore, the addition of ChNCs leads to increased viscosity in the final formulations. The calendering process results in slightly aligned sheets, and the nanocomposites with higher concentration of ChNCs exhibit improved mechanical properties.
Review
Engineering, Chemical
Simon Ja Rowat, Raymond L. Legge, Christine Moresoli
Summary: The use of plant proteins in material extrusion 3D printing offers potential for expanding applications, with attractive thermomechanical properties. Challenges include high moisture uptake, operating conditions, and plasticizer selection, which could be addressed through chemical and physical modifications.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Microbiology
Takumi Tanaka, Yuki Terauchi, Akira Yoshimi, Keietsu Abe
Summary: In this review, the properties and functions of Aspergillus hydrophobins are comprehensively discussed based on recent findings. Aspergillus hydrophobins can be purified in a water phase without organic solvents and self-assemble to form amphipathic membranes. Certain hydrophobins help Aspergillus evade host immune recognition and recruit cutinases for polyester hydrolysis. Aspergilli produce various small secreted proteins (SSPs) to decompose solid polymers.
Article
Food Science & Technology
Luis Marangoni Junior, Plinio Ribeiro Rodrigues, Renan Garcia da Silva, Ronierik Pioli Vieira, Rosa Maria Vercelino Alves
Summary: This study investigated the effect of adding nano-SiO2 on the structure, thickness, mechanical properties, and thermal stability of sodium alginate/hydrolyzed collagen blend films. The results showed that the addition of nano-SiO2 improved the overall mechanical and thermal behavior of the films, increasing tensile strength and elongation at break. This research provides potential performance enhancement for these films as sustainable packaging materials.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Agriculture, Multidisciplinary
Augusto Bene Tome Constantino, Edwin Elard Garcia-Rojas
Summary: Pseudocereals (amaranth, buckwheat, and quinoa) are gaining popularity as gluten-free crops due to their health benefits and high nutritional quality. However, the low solubility of their proteins in water limits their industrial applications. Various methods, including high-intensity ultrasound, heating, and conjugation, have been proposed to modify the physicochemical properties of these proteins and improve their solubility and functional properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agricultural Engineering
Helene de Baynast, Amelie Tribot, Benjamin Niez, Fabrice Audonnet, Eric Badel, Guy Cesar, Claude-Gilles Dussap, Emmanuelle Gastaldi, Laurent Massacrier, Philippe Michaud, Cedric Delattre
Summary: The study focuses on utilizing lignin and corn cob resources to produce biocomposites, with one particular mixture showing the highest mechanical performance. The addition of lignin contributes to improved hydrophobicity of the composite materials, enhancing their overall properties.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Construction & Building Technology
Ahmet Onur Pehlivan, Isil Sanri Karapinar, Selcan Karakus, Ayse Elif Ozsoy Ozbay, Ahmet Utku Yazgan
Summary: This study investigated the effects of using silver nanoparticles (Ag NPs) on the microstructure and mechanical properties of cementitious composites. Ag NPs were synthesized using a method involving konjac gum-polyethylene glycol (KG/PEG) and locust gum-polyethylene glycol (LG/PEG). The addition of Ag NPs significantly improved the compressive and flexural strengths of the nanocomposites.
JOURNAL OF MATERIALS IN CIVIL ENGINEERING
(2023)
Article
Food Science & Technology
Yanyan Lao, Qianyu Ye, Yong Wang, Jitraporn Vongsvivut, Cordelia Selomulya
Summary: Roasting at 150 degrees C for shorter durations (10 and 20 min) positively affected the solubility and emulsion ability of pea protein concentrates and isolates, while longer duration (30 min) decreased the extraction efficiency. Pre-roasting also altered the structure and functional properties of pea proteins, increasing the emulsion ability index but decreasing the emulsion stability index.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Yuxing Zhou, Ranran Cui, Yi Song, Shuyu Lu, Xinna Hu, Tianhui Wang, Bo Xu, Tao Ma
Summary: This study reports a composite film made of cellulose nanocrystals (CNC), sugar alcohols, and natural pigment anthocyanins, which exhibits a special iridescent color and can function as a pH and humidity sensor. The addition of sugar alcohols improves the optical and mechanical properties of the film. Incorporation of anthocyanins results in significant color changes based on pH and humidity, making it suitable for intelligent food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Larissa Tessaro, Milena Martelli-Tosi, Paulo Jose do Amaral Sobral
Summary: The stability and droplet size of W/O emulsions are affected by the concentrations of emulsifiers and phase ratios. In this study, the emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation.
FOOD SCIENCE AND TECHNOLOGY
(2022)
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
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
Lia Ethel Velasquez-Castillo, Mariani Agostinetto Leite, Victor Jesus Aredo Tisnado, Cynthia Ditchfield, Paulo Jose do Amaral Sobral, Izabel Cristina Freitas Moraes
Summary: Quinoa starch nanocrystals (QSNCs) obtained by acid hydrolysis were used to reinforce cassava starch films. The concentration of QSNCs had significant effects on the physical and surface properties of the films. Increasing the QSNC concentration improved the tensile strength of the films up to 5%, but a further increase reduced it. The addition of QSNCs also reduced water vapor permeability and changed the hydrophilic nature of the films. The findings contribute to the development of nanocomposite materials for food packaging applications.
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)
Review
Food Science & Technology
Camily Aparecida Reis, Andresa Gomes, Paulo Jose do Amaral Sobral
Summary: The increasing consumer demand for safer and healthier food has led to new concepts in food packaging. This review discusses the advantages of using emulsions to encapsulate active compounds before incorporating them into biopolymeric matrices, and how the characteristics of these emulsions influence the properties of active films.
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.
Review
Food Science & Technology
Cynthia Ditchfield, Marta Mitsui Kushida, Monica R. Mazalli, Paulo J. A. Sobral
Summary: Chocolate consumption, especially dark chocolate, has increased due to its nutritional benefits. The processing steps for chocolate production, including cocoa liquor, cocoa butter, and cocoa powder, are described. Different types of chocolate have similar processing levels with limited ingredients. Studies have shown that moderate chocolate consumption can improve cardiovascular health, brain function, and gut microbiota diversity. Chocolate should not be considered ultra-processed and is an important part of a healthy diet when consumed in moderation.
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)
