Formulation of Lipoprotein Microencapsulated Beadlets by Ionic Complexes in Algae-Based Carbohydrates

Microbial Synthesis of Lactic Acid from Cotton Stalk for Polylactic Acid Production

Cotton stalk, a waste product in agriculture, serves as a beneficial, low-cost material as a medium for microbial synthesis of lactic acid as desired for polylactic acid synthesis. Cotton stalk was used as a substrate for microbial lactic acid synthesis, and a novel strain of Lactococcus cremoris was reported to synthesize 51.4 g/L lactic acid using cellulose recovered from the cotton stalk. In total, 18 Lactobacillus isolates were isolated from kitchen waste, soil, sugarcane waste, and raw milk samples screened for maximum lactic acid production. It was found that one of the Lactococcus cremoris isolates was found to synthesize maximum lactic acid at a concentration of 51.4 g/L lactic acid in the hydrolysate prepared from cotton stalk. The upstream process parameters included 10% inoculum size, hydrolysate containing reducing sugars 74.23 g/L, temperature 37 °C, agitation 220 rpm, production age 24 h. Only the racemic (50:50) mixture of D-LA and L-LA (i.e., D/L-LA) is produced during the chemical synthesis of lactic acid, which is undesirable for the food, beverage, pharmaceutical, and biomedical industries because only the L-form is digestible and is not suitable for biopolymer, i.e., PLA-based industry where high optically purified lactic acid is required. Furthermore, polylactic acid was synthesized through direct polycondensation methods using various catalysts such as chitosan, YSZ, and Sb2O3. PLA is biocompatible and biodegradable in nature (its blends and biocomposites), supporting a low-carbon and circular bioeconomy.

Optimized Peppermint Essential Oil Microcapsules Loaded into Gelatin-Based Cryogels with Enhanced Antimicrobial Activity

In this study, chitosan (Chi) was used to microencapsulate peppermint essential oil (PEO). A novel gelatin-based cryogel loaded with PEO microcapsules was further developed and characterized for potential applications. Four different cryogel systems were designed, and the morphological, molecular, physical and antibacterial properties were investigated. Additionally, the antimicrobial properties of PEO, alone and microcapsulated, incorporated into the cryogel network were evaluated. The observed gel structure of cryogels exhibited a highly porous morphology in the microcapsules. The highest values of the equilibrium swelling ratio were acquired for the GelCryo-ChiCap and GelCryo-PEO@ChiCap samples. The contact angle GelCryo-PEO@ChiCap sample was lower than the control (GelCryo) due to the water repelling of the essential oil. It has been found that the incorporation of encapsulated PEO into the cryogels would be more advantageous compared to its direct addition. Moreover, GelCryo-PEO@ChiCap cryogels showed the strongest antibacterial activities, especially against Staphylococcus aureus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria). The system that was developed showed promising results, indicating an improved antibacterial efficacy and enhanced structural properties due to the presence of microcapsules. These findings suggest that the system may be an appropriate candidate for various applications, including, but not limited to, drug release, tissue engineering, and food packaging. Finally, this system demonstrates a strategy to stabilize the releasing of the volatile compounds for creating successful results.

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

Wheat has been considered one of the most important staple foods for thousands of years. It is one of the largest suppliers of calories in the daily diet, which is added to many different products. Wheat is also a good source of health-benefiting antioxidants. This study aims toinvestigate the changes in the antioxidant properties, such as total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), metal chelating activity, 2,2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) diammonium salt (ABTS⁺) scavenging activity, and color intensity, during the extrusion processing of six different wheat cultivars. The extrusion factors evaluated were 15% feed moisture and two extrusion temperatures (150 and 180°C). Extrusion processing increased antioxidant activity (DPPH, metal chelating activity, and ABTS⁺ scavenging activity), whereas total flavonoids content and total phenolic content were decreased. The L^* values of wheat flours increased significantly (p < 0.05) after extrusion at 150 and 180°C, 15% mc. Furthermore, redness was decreased from control wheat cultivars (range: 0.17–0.21) to extrusion at 150°C (range: 0.14–0.17) and 180°C (range: 0.1–0.14). The study suggests that extruded wheat could improve the antioxidant potential in food products.

Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.

Electrospun Smart Oxygen Indicating Tag for Modified Atmosphere Packaging Applications: Fabrication, Characterization and Storage Stability

Pack integrity is essential for the success of modified atmosphere packaging of food products. Colorimetric oxygen leak indicators or tags are simple and smart tools that can depict the presence or absence of oxygen within a package. However, not many bio-based electrospun materials were explored for this purpose. Ultraviolet light-activated kappa-carrageenan-based smart oxygen indicating tag was developed using the electrospinning technique in this study and its stability during storage was determined. Kappa-carrageenan was used with redox dye, sacrificial electron donor, photocatalyst, and solvent for preparing oxygen indicating electrospun tag. Parameters of electrospinning namely flow rate of the polymer solution, the distance between spinneret and collector, and voltage applied were optimized using Taguchi L9 orthogonal design. Rheological and microstructural studies revealed that the electrospinning solution was pseudoplastic and the mat fibers were compact and non-woven with an average fiber size of 1–2 microns. Oxygen sensitivity at different oxygen concentrations revealed that the tag was sensitive enough to detect as low as 0.4% oxygen. The developed tag was stable for at least 60 days when stored in dark at 25 °C and 65% RH. The developed mat could be highly useful in modified atmosphere packaging applications to check seal integrity in oxygen devoid packages.

Leptin Signaling in Obesity and Colorectal Cancer

Obesity and colorectal cancer (CRC) are among the leading diseases causing deaths in the world, showing a complex multifactorial pathology. Obesity is considered a risk factor in CRC development through inflammation, metabolic, and signaling processes. Leptin is one of the most important adipokines related to obesity and an important proinflammatory marker, mainly expressed in adipose tissue, with many genetic variation profiles, many related influencing factors, and various functions that have been ascribed but not yet fully understood and elucidated, the most important ones being related to energy metabolism, as well as endocrine and immune systems. Aberrant signaling and genetic variations of leptin are correlated with obesity and CRC, with the genetic causality showing both inherited and acquired events, in addition to lifestyle and environmental risk factors; these might also be related to specific pathogenic pathways at different time points. Moreover, mutation gain is a crucial factor enabling the genetic process of CRC. Currently, the inconsistent and insufficient data related to leptin's relationship with obesity and CRC indicate the necessity of further related studies. This review summarizes the current knowledge on leptin genetics and its potential relationship with the main pathogenic pathways of obesity and CRC, in an attempt to understand the molecular mechanisms of these associations, in the context of inconsistent and contradictory data. The understanding of these mechanisms linking obesity and CRC could help to develop novel therapeutic targets and prevention strategies, resulting in a better prognosis and management of these diseases.

Recent Advancements in Smart Biogenic Packaging: Reshaping the Future of the Food Packaging Industry

Due to their complete non-biodegradability, current food packages have resulted in major environmental issues. Today’s smart consumer is looking for alternatives that are environmentally friendly, durable, recyclable, and naturally rather than synthetically derived. It is a well-established fact that complete replacement with environmentally friendly packaging materials is unattainable, and bio-based plastics should be the future of the food packaging industry. Natural biopolymers and nanotechnological interventions allow the creation of new, high-performance, light-weight, and environmentally friendly composite materials, which can replace non-biodegradable plastic packaging materials. This review summarizes the recent advancements in smart biogenic packaging, focusing on the shift from conventional to natural packaging, properties of various biogenic packaging materials, and the amalgamation of technologies, such as nanotechnology and encapsulation; to develop active and intelligent biogenic systems, such as the use of biosensors in food packaging. Lastly, challenges and opportunities in biogenic packaging are described, for their application in sustainable food packing systems.

Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets

Due to its good dietary role, barley has attracted a growing amount of interest for the manufacture of functional foods in recent years. In barley, a number of bioactive components, including as phenolic compounds, have been discovered, and barley extrudates could be used to formulate various processed foods, including ready-to-eat cereals, baby, and pet foods and support nutritionally balanced diets. This study was conducted to investigate the effect of extrusion processing on resistant starch (RS), glycemic index (GI), and antioxidant compounds of barley flour. The L^* and ΔE values of barley flours decreased significantly (p < 0.05) after extrusion is done at 150 and 180°C. The a^* and b^* values, however, increased after extrusion. Extrusion increased antioxidant activity (AOA), metal chelating activity (MCA), and ABTS⁺ scavenging activity, whereas total phenolic content (TPC) and total flavonoids content (TFC) decreased. Barley extrudates at 150 and 180°C showed decreased TPC by 16.4–34.2% and 23.4–38.1%. Moreover, improved RS and reduced GI values were recorded for barley extrudates as compared to barley non-extrudates. Therefore, extrusion of barley could be an alternative to produce pregelatinized barley flour with improved RS low GI values and improved antioxidant potential.

Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.

Recent advances in industrial applications of seaweeds

Seaweeds have been generally utilized as food and alternative medicine in different countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles, etc. In addition, seaweeds are potentially good resources of protein, vitamins, minerals, carbohydrates, essential fatty acids and dietary fiber. The quality and quantity of biologically active compounds in seaweeds depend on season and harvesting period, seaweed geolocation as well as ecological factors. Seaweeds or their extracts have been studied as innovative sources for a variety of bioactive compounds such as polyunsaturated fatty acids, polyphenols, carrageenan, fucoidan, etc. These secondary metabolites have been shown to have antioxidant, antimicrobial, antiviral, anticancer, antidiabetic, anti-inflammatory, anti-aging, anti-obesity and anti-tumour properties. They have been used in pharmaceutical/medicine, and food industries since bioactive compounds from seaweeds are regarded as safe and natural. Therefore, this article provides up-to-date information on the applications of seaweed in different industries such as pharmaceutical, biomedical, cosmetics, dermatology and agriculture. Further studies on innovative extraction methods, safety issue and health-promoting properties should be reconsidered. Moreover, the details of the molecular mechanisms of seaweeds and their bioactive compounds for physiological activities are to be clearly elucidated.

Soybean Oil Enriched with Antioxidants Extracted from Watermelon (Citrullus colocynthis) Skin Sap and Coated in Hydrogel Beads via Ionotropic Gelation

Many plants and fruits are rich in antioxidant and antimicrobial compounds, such as phenolic compounds. Watermelon is one example, as various parts of the fruit present interesting phytochemical profiles. This study demonstrates that a natural C. colocynthis (watermelon) (W) skin sap (SS) extract can effectively improve the oxidative stability of microencapsulated soybean (SB) oil. By employing a combination of alginate–xanthan gums (AXG) in a matrix hydrogel bead model with WSS extract, high encapsulation efficiency can be obtained (86%). The effects of process variables on the ultrasound-assisted extraction (UAE) of phenolic compounds from watermelon (W) skin sap (SS) using the response surface methodology (RSM), as an optimized and efficient extraction process, are compared with the effects of a conventional extraction method, namely the percolation method. The WSS extracts are obtained via UAE and RSM or the conventional percolation extraction method. The two obtained extracts and synthetic antioxidant butylated hydroxytolune (BHT) are added to SB oil separately and their antioxidant effects are tested and compared. The results show the improved oxidative stability of SB oil containing the extract obtained via the optimized method (20–30%) compared to the SB oil samples containing extract obtained via the percolation extraction method, synthetic antioxidant (BHT), and SB oil only as the control (no antioxidant added). According to existing studies, we assume that the use of WSS as an effective antioxidant will ensure the prolonged stability of encapsulated SB oil in hydrogel beads, as it is well known that extended storage under different conditions may lead to severe lipid oxidation.

Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries

The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.

Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach

The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.

Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum

Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.