Article
Food Science & Technology
Katty Cabezas-Teran, Charlotte Grootaert, Johana Ortiz, Silvana Donoso, Jenny Ruales, Filip Van Bockstaele, John Van Camp, Tom Van de Wiele
Summary: Beta-carotene, a carotenoid with provitamin A activity, shows stability and release of bioaccessible fraction upon gastrointestinal digestion in microparticles containing carotenoid extracts from mango by-products. The addition of prebiotics, especially inulin, enhances the bioaccessibility of beta-carotene. Cellular uptake experiments indicate higher absolute levels of beta-carotene in epithelial cells for non-filtered gastrointestinal digests, while filtered digests show a higher proportional uptake of beta-carotene. In conclusion, the encapsulation of carotenoid extracts in microparticles has the potential to be incorporated into functional foods with provitamin A activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Biljana Todorovic, Veno Jasa Grujic, Andreja Urbanek Krajnc, Roman Kranvogl, Jana Ambrozic-Dolinsek
Summary: The study aimed to determine the content of astaxanthin and its esterified forms in Haematococcus pluvialis samples, identified eleven astaxanthin monoesters, six astaxanthin diesters, and found that all three solvents (MTBE, HEX-IPA, ACE) were effective for extraction, with MTBE and hexane-isopropanol extracting the most astaxanthin.
Article
Food Science & Technology
Mariana Costa Ferraz, Fernanda Ramalho Procopio, Guilherme de Figueiredo Furtado, Miriam Dupas Hubinger
Summary: The influence of different wall materials on the co-encapsulation of paprika and cinnamon oleoresins was evaluated. The resulting microparticles showed irregular surfaces with cavity formation and had low Aw values, high solubility, and satisfactory encapsulation efficiency. During storage, degradation of active compounds was observed at high temperatures, resulting in color change and increased moisture, Aw, and particle size. The 3MD:1WPI formulation was considered the best based on its physicochemical characteristics and good protection of the active compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Chemistry, Medicinal
Anagha Nair, Ankesh Ahirwar, Shashikala Singh, Reeta Lodhi, Aishwarya Lodhi, Anshuman Rai, Dipak A. Jadhav, Harish, Sunita Varjani, Gurpreet Singh, Justine Marchand, Benoit Schoefs, Vandana Vinayak
Summary: Natural astaxanthin is richer than synthetic astaxanthin, but cultivating it in photobioreactors is expensive and downstream processing techniques for solubilization are not cost-effective. As a result, the cost of astaxanthin is high, leading pharmaceutical and nutraceutical companies to opt for synthetic astaxanthin. This review discusses the chemical character of astaxanthin, more cost-effective cultivating techniques, and its bioavailability. Moreover, the antioxidant properties of this microalgal product against various diseases are discussed, which make it a promising drug for reducing inflammation and its consequences.
Article
Biotechnology & Applied Microbiology
Luis Angel Cabanillas-Bojorquez, Erick Paul Gutierrez-Grijalva, Ramon Ignacio Castillo-Lopez, Laura Aracely Contreras-Angulo, Miguel Angel Angulo-Escalante, Leticia Xochitl Lopez-Martinez, Erika Yudit Rios-Iribe, Jose Basilio Heredia
Summary: Through lactic acid fermentation, chemical and nutritive constituents were characterized from liquor of shrimp waste. The study found that the liquor is rich in proteins, carbohydrates, minerals, and carotenoids, with potential pharmaceutical applications due to its antioxidant properties.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Najwa Yanya Santiworakun, Acharee Suksuwan, Sukrit Sirikwanpong, Winai Dahlan, Tipayanate Ariyapitipun
Summary: Black cumin seed oil was successfully microencapsulated using spray drying with high encapsulation efficiency. The combination of inulin and whey protein showed promising results with a microencapsulation efficiency of 86.12% and excellent spherical shape of the microcapsules. The microencapsulated powders exhibited improved wettability, solubility, and thymoquinone content compared to those prepared with gum arabic alone.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Mengmeng Liu, Yang Yang, Li Li, Yan Ma, Junchao Huang, Jingrun Ye
Summary: A new bacterium was discovered to accumulate large amounts of carotenoids using various agro-industrial byproducts, and specific carotenoids were produced through gene mutations and a high-efficiency synthesis platform was constructed. Additionally, high-titer astaxanthin was produced through balancing key enzymes, showcasing the potential of this industrially important bacterium for carotenoid production.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Peng-Xiang Xu, Zhu-Qing Dai, Da-Jing Li, Chun-Quan Liu, Cai-E Wu, Jiang-Feng Song
Summary: This study developed lutein microparticles encapsulated with stevioside and beta-cyclodextrin via spray drying to enhance solubility and bioavailability. Optimization of encapsulation conditions resulted in improved in vitro bioaccessibility of lutein and spherical agglomerated structure of microparticles, showing promising potential for enhancing lutein bioavailability.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Food Science & Technology
Cassamo U. Mussagy, Jorge F. B. Pereira, Valeria C. Santos-Ebinuma, Adalberto Pessoa, Vijaya Raghavan
Summary: This review focuses on the potential of unconventional extraction procedures combined with alternative green solvents for the recovery of microbial-based astaxanthin from microalgae and yeast cells. It emphasizes the advances, process bottlenecks, solvent selection, and strategies to improve the recovery of microbial astaxanthin.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Jerome Schmeisser, Viviane Verlhac-Trichet, Angelico Madaro, Santosh P. Lall, Ole Torrissen, Rolf Erik Olsen
Summary: The transcriptomic analysis revealed that pyloric caeca in post-smolt Atlantic salmon is more sensitive to dietary astaxanthin supplementation compared to hepatic and muscular tissues. Key genes sensitive to astaxanthin supplementation were identified in pylorus, liver, and muscle. The modulation of genes in pylorus was related to absorption and metabolism of astaxanthin, while liver showed a potential link to the ferroptosis process. Dietary astaxanthin had a lesser impact on muscle except for genes related to actin remodelling and glucose homeostasis.
MARINE BIOTECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Paula Sol Pok, Manuel Ignacio Stefanini, Natalia Soledad Calvo
Summary: This study aimed to evaluate the composition of male and female Dilocarcinus pagei crabs and optimize the extraction of astaxanthin (AST) using edible oils. The chemical composition of males and females differed only in moisture content. The optimal conditions for extraction using soybean oil were a oil:crab ratio of 140 mL/g, temperature of 90 degrees Celsius, and extraction time of 170 minutes.
Article
Food Science & Technology
C. A. Ortiz Sanchez, E. Bonilla Zavaleta, G. R. Urrea Garcia, G. Luna Solano, M. P. Rascon Diaz
Summary: Krill oil microcapsules show potential for commercial applications due to their good nutritional content, high bioaccessibility, and stability. The degradation rate of astaxanthin contained in the microcapsules increases significantly with higher water activity levels, leading to drastic changes in color parameters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Pooja Pandey, Hari Niwas Mishra
Summary: In this study, gamma-aminobutyric acid (GABA) and Lactobacillus plantarum (LP) were co-encapsulated using spray drying in a biocompatible matrix. The optimal shell composition obtained by mixture design maintained the stability of microcapsules. The research showed that the produced microcapsules had high thermal stability and good viability of bacteria and GABA retention.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Veterinary Sciences
Sayed Haidar Abbas Raza, Syeda Rida Zahra Naqvi, Sameh A. Abdelnour, Nicola Schreurs, Zuhair M. Mohammedsaleh, Imran Khan, Abdullah F. Shater, Mohamed E. Abd El-Hack, Asmaa F. Khafaga, Guobo Quan, Rajwali Khan, Sihu Wang, Gong Cheng, Linsen Zan
Summary: Astaxanthin is a high-quality keto-carotenoid pigment with various biological actions such as antihypertensive, antioxidant, anti-obesity, and anti-carcinogenic properties, as well as being a popular immunomodulator. Despite its wide use in medical sciences and aquatic species nutrition, its applications in broader animal nutrition are currently restricted.
RESEARCH IN VETERINARY SCIENCE
(2021)
Review
Biology
Melissa Gomez, Marcelo Baeza, Victor Cifuentes, Jennifer Alcaino
Summary: Xanthophyllomyces dendrorhous is a basidiomycete yeast that produces the antioxidant carotenoid astaxanthin. The biosynthesis of carotenoids and sterols in X. dendrorhous share common elements, including metabolites from the mevalonate pathway and cytochrome P450 enzymes. The regulation of carotenoid biosynthesis in X. dendrorhous involves the SREBP pathway, known for its role in lipid metabolism control.
BIOLOGICAL RESEARCH
(2021)
Article
Environmental Sciences
Elsa Diaz-Montes, Blanca E. Barragan-Huerta, Jorge Yanez-Fernandez
WASTE AND BIOMASS VALORIZATION
(2020)
Article
Chemistry, Physical
Martin Sotelo-Bautista, Luis A. Bello-Perez, Rosalia A. Gonzalez-Soto, Jorge Yanez-Fernandez, Jose Alvarez-Ramirez
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2020)
Article
Engineering, Chemical
Jesus Antonio Valencia-Arredondo, Gloria Ivonne Hernandez-Bolio, Genaro Ivan Ceron-Montes, Roberto Castro-Munoz, Jorge Yanez-Fernandez
SEPARATION AND PURIFICATION TECHNOLOGY
(2020)
Article
Public, Environmental & Occupational Health
Diana C. Castro-Rodriguez, Gimena Juarez-Pilares, Luz Cano-Cano, Mariana Perez-Sanchez, Carlos A. Ibanez, Luis A. Reyes-Castro, Jorge Yanez-Fernandez, Elena Zambrano
JOURNAL OF DEVELOPMENTAL ORIGINS OF HEALTH AND DISEASE
(2020)
Article
Food Science & Technology
Hector A. Romero-Hernandez, Mirna M. Sanchez-Rivera, Jose Alvarez-Ramirez, Hernani Yee-Madeira, Jorge Yanez-Fernandez, Luis A. Bello-Perez
Summary: The study evaluated the use of OSA-esterified taro starch as wall material for encapsulating avocado oil, showing changes in starch properties and increased encapsulation efficiency. Encapsulation with OSA modification proved beneficial for protecting hydrophobic substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Elsa Diaz-Montes, Jorge Yanez-Fernandez, Roberto Castro-Munoz
Summary: In this study, new sustainable biopolymers-based films using chitosan and dextran were developed and tested for preserving mushrooms over an extended period. The dextran/chitosan blend films showed promising results in extending the shelf-life and maintaining the quality of fresh mushrooms, suggesting a viable bio-packaging alternative.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
S. Cortes-Camargo, P. E. Acuna-Avila, D. Arrieta-Baez, B. Montanez-Barragan, A. I. Morato, J. L. Sanz-Martin, B. E. Barragan-Huerta
Summary: A new biosurfactant was obtained from a moderately halophilic bacterium that showed optimal emulsifying and surfactant properties at pH = 7.4. The extracted biosurfactant also exhibited antifungal activity and could potentially be used as a biopesticide.
JOURNAL OF SURFACTANTS AND DETERGENTS
(2021)
Article
Environmental Sciences
Emilia Gontarek-Castro, Maria Krystyna Rybarczyk, Roberto Castro-Munoz, Monica Morales-Jimenez, Blanca Barragan-Huerta, Marek Lieder
Summary: Seawater desalination is a global concern and membrane distillation has shown potential for effective brine treatment. The study of graphene/polyvinylidene (PVDF_G) membranes demonstrates that excellent water repellence and a large effective surface area can improve antifungal activity.
Article
Biochemistry & Molecular Biology
Jaime A. Arboleda Mejia, Jorge Yanez-Fernandez
Summary: The study clarified fresh orange prickly pear juice using a microfiltration process, reducing suspended solids and turbidity while also decreasing total antioxidants and betalains content and causing significant changes in color parameters. The turbidity was significantly reduced from 164.33 to 0.37 NTU in the clarified juice.
Article
Materials Science, Multidisciplinary
Elsa Diaz-Montes, Jorge Yanez-Fernandez, Roberto Castro-Munoz
Summary: Oligodextrans (ODx) are low molecular weight exopolysaccharides with prebiotic activity, generated through the hydrolysis of high molecular weight dextrans. Their characteristics depend on the producing strain, and modifying the ODx structure can alter its properties. Mixing ODx with chitosan maintains viscosity and improves film morphology, showing potential for ODx as a film former with further research needed for food packaging applications.
MATERIALS TODAY COMMUNICATIONS
(2021)
Review
Biochemistry & Molecular Biology
Ma de la Paz Salgado-Cruz, Julia Salgado-Cruz, Alitzel Belem Garcia-Hernandez, Georgina Calderon-Dominguez, Hortensia Gomez-Viquez, Ruben Oliver-Espinoza, Maria Carmen Fernandez-Martinez, Jorge Yanez-Fernandez
Summary: This study focused on the scientific production, trends, and characteristics of using chitosan as a coating for postharvest disease biocontrol in fruits and vegetables, mainly caused by fungi and bacteria. The research shows a growing interest in utilizing chitosan and nanoparticle chitosan coatings to reduce postharvest damage by microorganisms and enhance product shelf life and quality. The study highlights the potential and importance of chitosan in the field of fruit and vegetable preservation.
Article
Energy & Fuels
Adriana Serrano-Meza, Marco A. Garzon-Zuniga, Ivan Moreno-Andrade, Blanca E. Barragan-Huerta, Edson B. Estrada-Arriaga, Juan M. Vigueras-Cortes, Jesus G. Garcia-Olivares
Summary: This study assessed a novel hybrid bioreactor for bioenergy production from tequila vinasses. The reactor exhibited a stable COD removal efficiency of around 43% and produced biohydrogen with a content of 79% hydrogen and 11% methane.
BIOENERGY RESEARCH
(2022)
Article
Chemistry, Multidisciplinary
Jorge Yanez-Fernandez, Mirna Griselda Herrera Ovando, Larissa Patlan Ramirez, Guadalupe Ramirez-Sotelo, Cesar A. Guarin, Diana C. Castro-Rodriguez
Summary: The study aimed to characterize the dextran of Leuconostoc mesenteroides SF3, isolated from aguamiel of Agave salmiana, and optimized fermentation conditions to achieve maximum yield of dextran. The dextran produced by L. mesenteroides SF3 showed high water absorption capacity, oil absorption capacity, and emulsion activity, indicating its potential applications in the food industry. The optimized conditions for production could be utilized for commercial production of this high-quality polysaccharide.
Article
Engineering, Chemical
Fuad Ale, Roberto Castro-Munoz, Blanca Estela Barragan-Huerta, Odin Rodriguez-Nava
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
