Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges.

The proper mix of nanocellulose to a dispersion of polar and nonpolar liquids creates emulsions stabilized by finely divided solids (instead of tensoactive chemicals) named Pickering emulsions. These mixtures can be engineered to develop new food products with innovative functions, potentially more eco-friendly characteristics, and reduced risks to consumers. Although cellulose-based Pickering emulsion preparation is an exciting approach to creating new food products, there are many legal, technical, environmental, and economic gaps to be filled through research. The diversity of different types of nanocellulose makes it difficult to perform long-term studies on workers' occupational health, cytotoxicity for consumers, and environmental impacts. This review aims to identify some of these gaps and outline potential topics for future research and cooperation. Pickering emulsion research is still concentrated in a few countries, especially developed and emerging countries, with low levels of participation from Asian and African nations. There is a need for the development of scaling-up technologies to allow for the production of kilograms or liters per hour of products. More research is needed on the sustainability and eco-design of products. Finally, countries must approve a regulatory framework that allows for food products with Pickering emulsions to be put on the market.

Microencapsulation of anthocyanins as natural dye extracted from fruits - A systematic review.

Anthocyanins are naturally colored compounds that can be extracted from plants, especially fruits. Their molecules are unstable under normal processing conditions; thus, they must be protected using modern technologies, such as microencapsulation. For this reason, many industries are searching for information from review studies to find the conditions that improve these natural pigments' stability. This systematic review aimed to elucidate different aspects of anthocyanins, such as main extraction and microencapsulation methods, gaps in analytical techniques, and industrial optimization measurements. Initially, 179 scientific articles were retrieved, of which seven clusters were found with 10-36 cross-linked references. Sixteen articles containing 15 different botanical specimens were included in the review, most focusing on the whole fruit, pulp, or subproducts. The extraction and microencapsulation technique resulting in the highest anthocyanin content was sonication with ethanol, temperature below 40 °C, and maximum time of 30 min, followed by microencapsulation by spray drying with maltodextrin or gum Arabic. Color apps and simulation programs may help verify natural dyes' composition, characteristics, and behavior.

Garlic passion fruit (Passiflora tenuifila Killip): Assessment of eventual acute toxicity, anxiolytic, sedative, and anticonvulsant effects using in vivo assays.

Several Passiflora species are known for their sedative and anxiolytic properties. However, the functional properties of Passiflora tenuifila Killip are still unexplored. The objective of this work was to evaluate the phenolic composition and acute toxicity, anxiolytic, sedative, and anticonvulsant effects using in vivo assays. The whole fruit (peel, pulp, and seed) was lyophilized and used for all assays. LC-MS showed 19 phenolic compounds, tentatively identified as flavonoids and phenolic acids. Acute treatment with single doses of up to 2000 mg kg-1 in Wistar rats showed no signs of mortality or toxicity over 14 days. The assay of functional effects was performed with Swiss mice, four groups, received by gavage, doses of P. tenuifila (200 or 400 mg kg-1 body weight), water, and diazepam (as negative and positive control), and behavior tests were performed after 60 min of the treatments. The animals treated with P. tenuifila fruit showed a significant decrease in locomotor activity, indicating a sedative and anxiolytic activity. No significant changes were observed in the rotarod apparatus, suggesting that the P. tenuifila fruit did not cause muscle relaxation. The 400 mg kg-1 dose of P. tenuifila exerted a protective effect against pentylenetetrazole-induced seizures, decreasing the severity and not causing the death of the animals. In conclusion, P. tenuifila showed no acute toxicity and had a promising effect as an anxiolytic agent, hypnotic-sedative and anticonvulsant, which could be related to its composition of flavonoids and phenolic acids.

Acaricidal potential of volatile oils from Croton species on Rhipicephalus microplus

ABSTRACT The objective of this study was to evaluate the acaricidal activity of the volatile oils of three species of Croton, Euphorbiaceae, against the cattle tick Rhipicephalus microplus. The volatile oils were obtained by hydrodistillation, analyzed by GC-MS and GC-FID and their acaricidal activity was evaluated by the larval packet test and adult immersion test. The volatile oils from Croton conduplicatus Kunth, Croton pulegiodorus Baill., and two different collections of Croton grewioides Baill. (CG1 and CG2) showed eucalyptol (24.09%), p-cymene (23.13%) and methyl chavicol (83.59% and 95.38%) as the major compounds, respectively. All the volatile oils tested in this study showed efficacy against larvae and engorged females of Rhipicephalus microplus. Therefore, Croton pulegiodorus volatile oil is promising for a potential acaricidal formulation because of the best activity against both stages of the cattle tick.

Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage

We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at 0.75% v v-1 (AEO 0.75%), A. zerumbet essential oil at 1.5% v v-1 (AEO 1.5%) and a control (no essential oil). The sample quality and shelf life were determined by the total psychrotrophic count (TPC) and chemical parameters (pH, total volatile basic nitrogen, centesimal composition and thiobarbituric acid reactive substances - TBARS) at zero, seven and 14 days of storage time. The TPC decreased significantly (p < 0.05) with an A. zerumbetessential oil level of 1.5% until seven days of storage. The concentration of A. zerumbet essential oil at 0.75% resulted in lower pH, TBARS, and TVBN values in comparison with the other treatment and the control. Thus, A. zerumbet essential oil was efficient in extending the shelf life of refrigerated tambaqui fillets up to approximately seven days. (AU)

Cashew apple fiber prevents high fat diet-induced obesity in mice: an NMR metabolomic evaluation.

Dietary fiber intake plays an important role in the prevention of obesity. This study aimed at investigating the effect of cashew fiber without low molecular weight compounds (CABwc) on obesity prevention and metabolomics in a murine model of diet-induced obesity. Mice were fed a chow diet (CD), a high-fat diet (HFD) or a high-fat diet supplemented with CABwc (10%) (HFD-CABwc) for 15 weeks. The body weight, abdominal fat, serum glucose levels, insulin and lipid profiles, satiety hormones such as leptin and ghrelin, digestive enzymes such as amylase and lipase, and inflammatory mediators such as TNF-α, IL-6, and adiponectin were measured, in addition to performing serum and hepatic tissue analyses. The metabolomic analysis was based on nuclear magnetic resonance (NMR) spectroscopy of serum and feces. The effects observed with ingestion of CABwc were appetite control and prevention of hyperglycemia, hyperinsulinemia and hypertriglyceridemia, as well as the prevention of the inflammatory process and reduction of liver injury caused by the HFD. In addition, NMR evidenced the presence of SCFAs in serum and feces of mice fed with HFD-CABwc. These findings suggest that CABwc promoted satiety in mice, improving the metabolism of glucose and lipids. Positive effects of obesity prevention may be associated with SCFA production.

Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE.

A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.

UPLC–QTOF–MS and NMR analyses of graviola (Annona muricata) leaves

ABSTRACT Graviola leaves (Annona muricata L., Annonaceae) are used by some people to try to treat or even cure cancer, even though over-consumption of the fruit, which contains the neurotoxins annonacin and squamocin has caused an atypical form of Parkinson's disease. In previous analyses, the fruits were extracted with methanol under ambient conditions before analyses. In the present study, UPLC–QTOF–MS and NMR were used to analyze freeze-dried graviola leaves that were extracted using dry methanol and ethanol at 100 ºC and 10 MPa (100 atm) pressure in a sealed container. Methanol solubilized 33% of the metabolites in the lyophilized leaves. Ethanol solubilized 41% of metabolites in the lyophilized leaves. The concentrations of total phenolic compounds were 100.3 ± 2.8 and 93.2 ± 2.0 mg gallic acid equivalents per g of sample, for the methanolic and ethanolic extracts, respectively. Moreover, the toxicophore (unsaturated γ-lactone) that is present in neurotoxic acetogenins was found in the lipophilic portion of this extract. The concentrations of the neurotoxins annonacin and squamocin were found by UPLC–QTOF–MS to be 305.6 ± 28.3 and 17.4 ± 0.89 µg/g-dw, respectively, in the dried leaves. Pressurized methanol solubilized more annonacin and squamocin than ethanol. On the other hand, a hot, aqueous infusion solubilized only 0.213% of the annonacin and too little of the squamocin to be detected. So, graviola leaves contain significant amounts of the neurotoxins annonacin and squamocin, as well as some potentially healthy phenolic compounds. Finally, the potential neurotoxicity of whole leaves in dietary supplements could be much higher than that of a tea (hot aqueous infusion) that is made from them.

Composição química e eficácia do óleo essencial e do extrato etanólico de Alpinia zerumbet sobre Staphylococcus aureus / Chemical composition and efficacy of essential oil and ethanol extract of Alpinia zerumbet on Staphylococcus aureus

O presente trabalho descreve a atividade antibacteriana do óleo essencial e do extrato etanólico das folhas de Alpinia zerumbet (colônia) sobre cepas de Staphylococcus aureus isoladas de vacas com mastite subclínica e cepas padrão ATCC 29213 e ATCC 25923, por meio do método de difusão em ágar. Foram utilizados 10 tratamentos contendo diferentes concentrações do óleo essencial e do extrato etanólico (100,0; 50,0; 25,0; 12,5 e 6,3 mg.mL-1) e o grupo controle (álcool etílico a 50% e Tween a 1%). Os constituintes majoritários do óleo essencial foram p -cimeno (32,72%), 1,8-cineol (24,05%) e 4-terpineol (20,23%), sendo esses determinados por cromatografia a gás acoplada a espectrometria de massas e cromatografia a gás com detector de ionização de chama (CG-EM/DIC). No extrato etanólico foi detectado o ácido elágico e três flavonoides: rutina, quercetina e campferol, por meio de cromatografia a líquido de alta eficiência acoplada a detector de arranjo de diodo (CLAE-DAD). Todas as cepas apresentaram sensibilidade aos tratamentos com óleo essencial e extrato etanólico. A melhor resposta foi obtida com o óleo essencial de A. zerumbet que, na concentração de 100 mg.mL-1 proporcionou inibição total do crescimento bacteriano. Esses resultados sugerem o potencial antibacteriano do óleo essencial e do extrato etanólico de A. zerumbet no controle da mastite bovina.(AU)

The present work describes the antibacterial activity of the essential oil and the ethanol extract from leaves of Alpinia zerumbet (colônia) on Staphylococcus aureus strains isolated from cows with subclinical mastitis and standard strains ATCC 29213 and ATCC 25923, using the agar diffusion method. Ten treatments containing different concentrations of essential oil and ethanol extract (100.0; 50.0; 25.0; 12.5 and 6.3 mg.mL-1) and the control group (50% ethyl alcohol and 1% Tween solutions) were used for antimicrobial testing. The major constituents of the essential oil were p -cimeno (32.72%), 1.8-cineol (24.05%) and 4-terpineol (20.23%), which were determined by gas chromatographymass spectrometry and gas chromatography - flame ionization detector (CG-MS/FID). Ellagic acid and three flavonoids (rutin, quercetin and campferol) were detected in the ethanol extract by means of high performance liquid chromatography-photodiode array detector (HPLC-PDA). All strains showed sensitivity to the treatments with essential oil and the ethanol extract. The best response was obtained with A. zerumbet essential oil at a 100 mg.mL-1, showing complete inhibition of bacterial growth. These results demonstrate the antibacterial potential of essential oil and ethanol extract of A. zerumbet in the control of bovine mastitis.(AU)

Estabilidade da polpa do bacuri (Platonia insignis Mart.) congelada por 12 meses / Stability of the bacuri pulp (Platonia insignis Mart.) frozen for 12 months

Conduziu-se este trabalho, com o objetivo de realizar o processamento e avaliar a estabilidade da polpa de bacuri (Platonia insignis Mart.) submetida ao congelamento durante 12 meses. Durante o período de armazenamento não ocorreram alterações significativas nas características físico-químicas da polpa quanto aos teores de sólidos solúveis, pH, atividade de água, açúcares totais e redutores, vitamina C, compostos fenólicos poliméricos e oligoméricos, pectina total e solúvel e cor L, a* , b*, enquanto que a acidez total e relação SST/AT variaram com o tempo de armazenamento. Os compostos fenólicos dímeros apresentaram aumento em função do tempo. Pelos resultados obtidos, a polpa de bacuri não pode ser considerada uma boa fonte de vitamina C. Por outro lado, apresenta baixos teores de compostos fenólicos caracterizando a polpa como, potencialmente pouco adstringente e com potencial para o processamento. A qualidade microbiológica não foi alterada durante o período de armazenamento. Os resultados apontam a eficiência do congelamento na manutenção das características físico-químicas e microbiológicas da polpa de bacuri.

The objective of this work was to process and evaluate the stability of the bacuri (Platonia insignis Mart.) pulp submitted to freezing for 12 months. During the storage period there were significant changes in the physiochemical characteristics of the pulp as for the content of total soluble solids, pH, water activity, total and reducing sugars, vitamin C, polimer and oligomeric phenolic compounds , total and soluble pectin and color L, the a*, b *,while total acidity and soluble solids varied with the storange period. The dimers phenolic compounds incresead with the time. According to the results, the bacuri pulp cannot be considered a good source of vitamin C, but it presents low contents of phenolic compounds characterizing the pulp as little astringent, thus showing potential for the processing. The microbiological quality was not altered during the storage period indicating the efficiency of freezing for maintaining the physiochemical and microbiological characteristics of the bacuri pulp.

Biochemical and morphological responses to abiotc elicitor chitin in suspension-cultured sugarcane cells

Cells of Saccharum officinarum submitted to hydrolyzated chitin for 1 to 8h produced phenolic compounds. These alterations were observed through cytochemical methods using Toluidine Blue and Phloroglucinol/HCl. After 4 h, besides cell wall change, there was a change in nuclear pattern of chitin treated cells. There was a 96 percent increase in nuclear area in 6 h chitin treated material, as observed by Feulgen reaction. The treated cells showed chromatin compacted regions and a degeneration process of nucleoli. In the outer areas of cell wall, there was a polysaccharide desagregation, confirming results obtained for different plants with the use of other elicitors. Peroxidase activity was maximal after 4 h and decreased progressively. PAL activity started to increase at 4 h of incubation. These results showed that chitin hydrolyzate stimulated a defense response in sugarcane cells.

Células de Saccharum officinarum quando submetidas a quitina hidrolisada por 1 a 8h produziram material fenólico. Essas alterações foram observadas por meio de métodos citoquímicos como o Azul de Toluidina e Floroglucinol/HCl. Após 4 h, além das mudanças nas paredes celulares houve uma mudança no padrão nuclear das células tratadas com quitina. Por observação da reação de Feulgen, houve um aumento de 96 por cento na área nuclear no material em 6h. Para as células tratadas foram observadas regiões de cromatina compactada e um processo de degeneração do nucléolo. Nas áreas externas da parede celular existia uma desagregação dos polisacarídios confirmando os resultados obtidos para diferentes plantas com o uso de outros elicitores. A atividade da peroxidase foi maxima após 4 h e então decresceu progressivamente. A atividade da PAL aumentou a partir de 4 h de incubação. Estes resultados mostram que o hidrolisado de quitina estimula as respostas de defesa em células de cana.

Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing

Foi feita uma hidrólise da proteína dos nibs de cacau usando-se uma protease para verificar a formação de precursores e o efeito sobre o sabor do cacau. Um desenho experimental foi usado para verificar a influência da temperatura (30 a 70 ºC) e razão enzima : substrato [E/S] (97,5 a 1267,5 U g-1 de proteína). O grau de hidrólise % (%DH) foi afetado principalmente pela [E/S], tendo sofrido um aumento de 4 vezes (de 5 para 20 %) após 6 horas de tratamento. Durante a torração dos nibs houve um consumo maior dos compostos de hidrólise na amostra tratada com protease em comparação com o controle, indicando a participação desses compostos na reação de Maillard. Foi observado um aumento na percepção do sabor de chocolate e do gosto amargo em um produto formulado com o cacau tratado com a protease.