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Geranium Essential Oil (Pelargonium graveolens): Extraction Methods, Bioactivity, Encapsulation, and food Applications – A Review

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food and Bioprocess technology 2025年 1-24页

作者： dos Santos, Felipe Nardo Lima, Igor Henrique da Costa Jansen-Alves, Cristina de Souza, Estefania Júlia Dierings Dias, Alvaro Renato Guerra Zavareze, Elessandra da Rosa Laboratory of Biopolymers and Nanotechnology in Food (BioNano) Department of Agroindustrial Science and Technology Graduate Program in Food Science and Technology Federal University of Pelotas Pelotas Brazil

Geranium (Pelargonium graveolens) essential oil (PEO), extracted from various plant parts, exhibits a wide range of biological activities, including antimicrobial, antioxidant, insect-repellent, anti-inflammatory, and cytotoxic effects. These bioactivities are primarily attributed to its major constituents, such as β-citronellol and geraniol, which have shown promising potential against foodborne pathogens and spoilage microorganisms. Conventional extraction methods, such as hydrodistillation, remain widely used due to their simplicity and low cost. In contrast, non-conventional techniques, including supercritical fluid extraction and microwave-assisted extraction, are gaining attention for their improved efficiency and ability to preserve thermolabile compounds. This review provides a comprehensive overview of PEO, highlighting its chemical composition, extraction methods, biological properties, and applications in food systems. Special emphasis is placed on encapsulation strategies, which have been employed to overcome limitations such as strong odor and potential cytotoxicity. Encapsulation not only enhances the stability and safety of PEO but also expands its applicability in food preservation and active packaging. Despite its promising properties, the lack of well-defined regulatory frameworks and safe dosage guidelines underscores the need for further research to ensure the effective and safe use of PEO in food and pharmaceutical products. Advances in this area may contribute significantly to the development of natural, functional ingredients aligned with the growing demand for clean-label and sustainable solutions.

关键词： Antimicrobial activity Antioxidant activity food safety Pelargonium graveolens

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Decarbonizing the food System with Microbes and Carbon-Neutral Feedstocks

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Annual Review of food science and technology 2025年第1期16卷 81-104页

作者： Mahmud, Niaz Taiwo, Kayode J. Usack, Joseph G. Sustainable Food Systems Engineering Group Department of Food Science and Technology University of Georgia AthensGA United States Food and Nutritional Sciences Program North Carolina A&T State University GreensboroNC United States New Materials Institute University of Georgia AthensGA United States Institute for Integrative and Precision Agriculture University of Georgia AthensGA United States

Harnessing CO2 and CO2-derived C1-C2 compounds for microbial food production can mitigate greenhouse gas emissions and boost sustainability within the food sector. These innovative technologies support carbon neutrality by generating nutrient-rich edible microbial biomass and biocompounds using autotrophic and heterotrophic microbes. However, qualifying microbial food viability and future impacts in the food sector remains challenging due to their diversity, technical complexity, socioeconomic forces, and incipient markets. This review provides an overview of microbial food systems and then delves into the technical interplay among feedstocks, microbes, carbon fixation platforms, bioreactor operations, and downstream processes. The review further explores developing markets for microbial food products, the industrial landscape, economic drivers, and emerging trends in next-generation food products. The analysis suggests a transformative shift in the food industry is underway, yet significant challenges persist, such as securing cost-effective feedstocks, improving downstream processing efficiency, and gaining consumer acceptance. These challenges require innovative solutions and collaborative efforts to ensure the future commercial success of microbial foods - doing so will create myriad opportunities to transform and decarbonize our food system. © 2025 by the author(s).

关键词： Feedstocks

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Active food packages for cake conservation: Antifungal potential of bean starch biodegradable films with orange peel essential oil

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International Journal of Biological Macromolecules 2025年 310卷

作者： Lemos, Graciele Saraiva Vitoria, Jéssica Silveira Fonseca, Laura Martins Pires, Juliani Buchveitz Silva, Francine Tavares da Siebeneichler, Tatiane Jéssica Pacheco, Camila de Oliveira Gandra, Eliezer Avila Zavareze, Elessandra da Rosa Graduate Program in Food Science and Technology Department of Agro-industrial Science and Technology Federal University of Pelotas RS Pelotas96010-900 Brazil Graduate Program in Nutrition and Food Center for Chemical Pharmaceutical and Food Sciences Federal University of Pelotas RS Pelotas96010-900 Brazil

This study aimed to apply antifungal films as biodegradable active packages for cake conservation. Native or octenyl succinic anhydride (OSA)-modified carioca bean starches (4 %, w/v) were used to produce films incorporated with orange peel essential oil (5 % and 10 %, v/w). D-limonene was determined as the major compound (94.25 %) in orange peel essential oil. Filmogenic solutions exhibited greater stability due to OSA modification. The films presented a continuous morphology, high luminosity (97.0 %), and low opacity (8.6 %), moisture content of 24.2 %, solubility in water of 38.0 %, and a water vapor permeability of 4.97 ***/***. They remained intact after 24 h of immersion in water. The mechanical properties included a tensile strength (5.44 MPa) and an elongation at break (52.0 %). The antifungal activity of the essential oil and the films against Penicillium crustosum and Aspergillus flavus was high, with higher inhibition of A. flavus. Films produced from OSA-modified starch exhibited improved morphological properties, showing increased homogeneity over native starch films. The bean starch films with 10 % orange peel essential oil exhibited an enhanced antifungal effect. They were used for the application in cake conservation, displaying high inhibition of fungi with the potential for the formation of biodegradable active food packaging. © 2025 Elsevier B.V.

关键词： Citrus sinensis L OSA-modified starch Phaseolus vulgaris

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Potential Use of Yam Starch: Thermal Protection of Tea Tree Essential Oil Encapsulated by Electrospinning

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Starch/Staerke 2025年第0期

作者： Souza, Estefania Júlia Dierings de Santos, Felipe Nardo dos Pires, Juliani Buchveitz Cruz, Elder Pacheco da Fonseca, Laura Martins Gandra, Eliezer Avila Dias, Alvaro Renato Guerra Zavareze, Elessandra da Rosa Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas RS Pelotas Brazil Center of Chemical Pharmaceutical and Food Sciences Federal University of Pelotas RS Pelotas Brazil

Encapsulation of essential oils may broaden their application in the food chain by promoting their protection. Thus, starch ultrafine fibers are effective green vehicles to increase the thermal stability of bioactive compounds. The objective of this study was to evaluate the antimicrobial activity of tea tree essential oil (TTEO) and perform its encapsulation in yam starch ultrafine fibers by electrospinning. The TTEO was evaluated by chemical composition, thermal properties, and antimicrobial action against Escherichia coli and Staphylococcus aureus bacteria. The ultrafine fibers containing TTEO were evaluated by morphology, size distribution, water contact angle, Fourier transform infrared (FTIR) spectra, thermal properties, and loading capacity (LC). The main compounds of TTEO were 4-terpineol (49.13%) and α-terpineol (11.46%). The free TTEO presented inhibition zones ranging from approximately 5 to 20 mm for E. coli and S. aureus bacteria. The polymeric solutions presented a maximum electrical conductivity of 3.44 mS·cm−1 and pseudoplastic behavior by rheological measurements. The ultrafine fibers containing TTEO displayed continuous morphology, mean diameters ranging from 187 to 231 nm, and LC ranging from 12.1% to 13.4%. The increase in TTEO concentration in the ultrafine fibers promoted an increase in the contact angle with water, reducing its hydrophilicity. Yam starch ultrafine fibers are a promising structure for the encapsulation of TTEO, increasing its thermal stability for future applications in the food chain. © 2025 Wiley-VCH GmbH.

关键词： Escherichia coli

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Structural analysis of a neutral polysaccharide ATP-1 from the red seaweed Asparagopsis taxiformis and its immunomodulatory effects on RAW264.7 macrophages

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food science and Human Wellness 2025年

作者： Kun Yang Baojun Xu Wei Hu Yifan Tang Amy Hui-Mei Lin Saiyi Zhong College of Food Science and Technology， Guangdong Ocean University， Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety，Guangdong Province Engineering Laboratory for Marine Biological Products， Guangdong Provincial Engineering Technology Research Center of Seafood Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Food Science and Technology Program， Department of Life Sciences， BNU-HKBU United International College Singapore Institute of Food and Biotechnology Innovation (SIFBI) Shenzhen Research Institute， Guangdong Ocean University

As a seaweed supplement， the powdered， entire herb of Asparagopsis taxiformis can effectively promote immune response in animals. However， the active factors responsible for this effect are currently unknown. A novel polysaccharide， ATP-1， was isolated and purified from the red alga A. taxiformis， and its structural and immunomodulatory properties were determined. ATP-1 is a neutral polysaccharide with a molecular weight of 307.978 kDa and is primarily composed of galactose (94.07%)， glucose (1.27%)， and xylose (4.66%). Scanning electron microscopy and atomic force microscopy revealed that ATP-1 had an amorphous structure and was composed of molecular chain entanglement and intramolecular hydrogen bonding interactions. The microstructure of ATP-1 exhibited asymmetric sheet–like cracks and pores. Results from immunomodulatory activity showed that ATP-1 promoted inducible nitric oxide (NO) synthase and cyclooxygenase (COX)-2 protein expression in RAW264.7 macrophages， improved macrophage phagocytic ability， and stimulated cytokine production (NO， tumor necrosis factor [TNF]-α， and interleukin [IL]-6). Quantitative proteome analysis identified 178 differentially expressed proteins (70 upregulated and 108 downregulated) that were involved in various molecular pathways， among which， TNF was one of the 20 most common and significant signaling pathways in inflammation and immunoregulation. Western blotting indicated that ATP-1 significantly upregulated the expression of IKKα， IKKβ， COX-2， and TNF-α proteins in the TNF pathway. In contrast， ATP-1 downregulated the expression of IκBα， Fas， and AIPI. Results from molecular docking suggested that hydrogen bonding predominantly contributed to the affinity between TNF-α and galactose， glucose， and xylose. These findings indicated that ATP-1 may play an immunomodulatory role by activating the TNF signaling pathway. ATP-1 enhanced macrophage phagocytic capacity and stimulated the production of cytokines NO， TNF-α， and IL-6， thereb

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Drought tolerance index of selected local varieties in maize: an integration of agrohistological, proline content, and yield under field capacity

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Journal of the Saudi Society of Agricultural sciences 2025年第3期24卷 1-17页

作者： Mustamu, Novilda Elizabeth Alridiwirsah Nasution, Ade Parlaungan Pratiwi, Gagad Restu Tampubolon, Koko Sudewi, Sri Salsinha, Yustina Carolina Febrianti Program Study of Agrotechnology Faculty of Science and Technology Universitas Labuhanbatu Rantauprapat Indonesia Program Study of Agrotechnology Faculty of Agriculture Universitas Muhammadiyah Sumatera Utara Medan Indonesia Program Master of Management Science Universitas Labuhanbatu Rantauprapat Indonesia Research Center for Food Crops Research Organization for Agriculture and Food National Research and Innovation Agency Bogor Indonesia

Drought stress exacerbated by climate change severely compromises crop productivity and global food security, particularly in maize-dependent regions. To mitigate drought stress, a method based on local maize varieties and field capacity management can be the appropriate solution. Field capacity (FC) defined as the maximum water content soil retains after drainage serves as a key parameter for drought stress evaluation. Therefore, this study aimed: (1) to investigate the effect of local varieties, FC, and the interactions on agrohistological, proline, and maize yield, and (2) to find drought-tolerant local varieties of maize crops at a specific FC. This study was carried out using a factorial Randomized Block Design. The first factor was selected local varieties from North Sumatra (BI-3, SB-5, DS-2, MN-3, and hybrids as a comparison), and the second factor was FC (20, 40, 60, 80, 100%). This study was repeated three replicates and conducted in farmers' fields from June to October 2023 in a modified greenhouse. The parameters were analyzed by ANOVA and continued with DMRT at 5% level through IBM SPSS. Heritability, drought tolerance index, and Pearson correlation analysis were calculated. The results showed that the local variety DS-2 (Deli Serdang) had a higher level of drought tolerance (0.595), as characterized by an increase in agrohistological, proline, and yield reaching 1,385.24 kg ha−1. A 80% FC showed the lowest inhibition to agrohistological and proline, indicating the potential to be tolerated and support maize yield. The interaction of DS-2 with FC-80% had great potential to be applied to dryland.

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Acetic anhydride and vinyl acetate differentially modify the supramolecular structure of starch

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International Journal of Biological Macromolecules 2025年 310卷 143279页

作者： Zhang, Hui Xu, Song Zhang, Xinyu Ma, Mengting Sui, Zhongquan Corke, Harold Department of Food Science and Nutrition Culinary Institute University of Jinan Jinan250022 China Department of Food Science and Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240 China School of Food Science and Engineering Shandong Agricultural University Tai'an271018 China Biotechnology and Food Engineering Program Guangdong Technion-Israel Institute of Technology Shantou515063 China Faculty of Biotechnology and Food Engineering Technion-Israel Institute of Technology Haifa3200003 Israel

The multi-scale structure changes of five underutilized starches, including waxy proso millet (PMS) and amaranth (AS) starches, non-waxy foxtail millet (FMS), buckwheat (BS) and oat (OS) starches, were investigated after modification with acetic anhydride (0.0165 mol) and vinyl acetate (0.0165 mol). Five starches exhibited a higher proportion of short chains compared to waxy and normal maize starches. Degree of substitution (DS) of acetylated starches ranged 0.03 to 0.08. Vinyl acetate modified non-waxy starches showed higher DS values than waxy starches, while acetic anhydride modified waxy starches exhibited higher DS values than non-waxy starches. Vinyl acetate reduced relative crystallinity (RC) by 1.3 % in PMS, 5.7 % in FMS, and 12.5 % in OS, whereas acetic anhydride did not significantly decrease RC for AS, FMS, BS and OS. For the non-waxy starches, gelatinization enthalpies after vinyl acetate modification were 4–22 % lower than after acetic anhydride modification. Additionally, the increase in amorphous lamellae thickness (da) of PMS, AS, BS and OS was greater with vinyl acetate than acetic anhydride, indicating that vinyl acetate more effectively disrupted crystalline lamellae. Overall, the presence of amylose influenced DS of modified starches. However, change of supramolecular structure was independent of DS but dependent on the acetylation reagent. © 2025 Elsevier B.V.

关键词： Acetylation

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Regular Consumption of Black Tea Kombucha Modulates the Gut Microbiota in Individuals with and without Obesity

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Journal of Nutrition 2025年第5期155卷 1331-1349页

作者： Costa, Mirian Aparecida de Campos da Silva Duarte, Vinícius Fraiz, Gabriela Macedo Cardoso, Rodrigo Rezende da Silva, Alessandra Martino, Hércia Stampini Duarte Ferreira, Mariana Simões Larraz Corich, Viviana Hamaker, Bruce R Giacomini, Alessio Bressan, Josefina Barros, Frederico Augusto Ribeiro de Bioactive Compounds and Carbohydrates (BIOCARB) Research Group Department of Food Science and Technology Universidade Federal de Viçosa MG Viçosa Brazil Whistler Center for Carbohydrate Research Department of Food Science Purdue University West Lafayette IN United States Faculty of Chemistry Biotechnology and Food Science The Norwegian University of Life Sciences Ås Norway Department of Nutrition and Health Universidade Federal de Viçosa MG Viçosa Brazil Department of Nutrition Food Science and Physiology Center for Nutrition Research Universidad de Navarra Pamplona Spain Public Health Epidemiology Graduate Program Environmental and Health Education Laboratory Oswaldo Cruz Foundation (FIOCRUZ) RJ Rio de Janeiro Brazil Laboratory of Bioactives Food and Nutrition Graduate Program Federal University of State of Rio de Janeiro – UNIRIO RJ Rio de Janeiro Brazil Department of Agronomy Food Natural Resources Animals and Environment Università degli Studi di Padova Legnaro PD Padova Italy

Background: Kombucha, a fermented beverage obtained from a Symbiotic Culture of Bacteria and Yeast, has shown potential in modulating gut microbiota, although no clinical trials have been done. Objectives: We aimed to evaluate the effects of regular black tea kombucha consumption on intestinal health in individuals with and without obesity. Methods: A pre-post clinical intervention study was conducted lasting 8 wk. Forty-six participants were allocated into 2 groups: normal weight + black tea kombucha (n = 23);and obese + black tea kombucha (n = 23). Blood, urine, and stool samples were collected at baseline (T0) and after 8 wk of intervention (T8). Results: A total of 145 phenolic compounds were identified in the kombucha, primarily flavonoids (81%) and phenolic acids (19%). Kombucha favored commensal bacteria such as Bacteroidota and Akkermanciaceae, especially in the obese group. Subdoligranulum, a butyrate producer, also increased in the obese group after kombucha consumption (P = 0.031). Obesity-associated genera Ruminococcus and Dorea were elevated in the obese group at baseline (P < 0.05) and reduced after kombucha consumption, becoming similar to the normal weight group (Ruminococcus: obese T8 × normal weight T8: P = 0.27;Dorea: obese T8 × normal weight T0: P = 0.57;obese T8 × normal weight T8: P = 0.32). Fungal diversity increased, with a greater abundance of Saccharomyces in both groups and reductions in Exophiala and Rhodotorula, particularly in the obese group. Pichia and Dekkera, key microorganisms in kombucha, were identified as biomarkers after the intervention. Conclusions: Regular kombucha consumption positively influenced gut microbiota in both normal and obese groups, with more pronounced effects in the obese group, suggesting that it may be especially beneficial for those individuals. This trial was registered at Brazilian Clinical Trial Registry – ReBEC as UTN code U1111-1263-9550 (https://***/rg/RBR-9832wsx). © 2024 The Autho

关键词： bioactive compounds Camellia sinensis intestinal permeability polyphenols zonulin

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The consumption of fast food and obesity associated with hypertension among restaurant workers in Jordan

Clinical Nutrition Open Science

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Clinical Nutrition Open science 2025年 60卷 141-154页

作者： Taha, Shayma Al-Jaghbir, Madi Abughoush, Mahmoud Aljanada, Amal Department of Family and Community Medicine School of Medicine University of Jordan Amman Jordan Department of Clinical Nutrition and Dietetics Faculty of Applied Medical Sciences The Hashemite University Zarqa 13133 Jordan Science of Nutrition and Dietetics Program College of Pharmacy Al Ain University Abu Dhabi P.O. Box 64141 United Arab Emirates Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology Irbid 22110 Jordan

Background: Fast food consumption among those who work in restaurants is a regular occurrence. Frequent consumption of high-caloric foods is a leading cause of obesity which is also a modifiable factor of risk for hypertension. Studies predict that the prevalence of hypertension would rise by 7.2% by 2030 compared to 2013 projections, demonstrating the urgent need for treatments to address the etiology of hypertension. Objective: This study's primary objective is to investigate how fast-food intake, portion size, obesity, and hypertension are related among Amman, Jordan, restaurant workers. Methods: A descriptive quantitative cross-sectional design was applied to investigate whether or not there is an association between obesity, regular intake of fast food, and high blood pressure among employees in the food services industry. A convenience sample of 386 restaurant employees was recruited from various restaurants in Amman, Jordan. A self-administered questionnaire that asked about food products, frequency of consumption, and the portion size was used to gather the data. An electric blood pressure monitor was used to track the sample's blood pressure while anthropometric measurements were obtained to determine height and weight. Chi-square test and Spearman rank-ordered correlation approach were used for the study. Results: The analysis tests indicate that there is a significant positive correlation between the frequency of fast-food consumption and hypertension (rbp = 0.513, P <0.001). The second correlation test analysis indicates that there is a significant positive correlation between the portion size of fast food and body mass index (rs = 0.529, P <0.001). Moreover, there's a significant positive correlation between the age groups and hypertension (X2=27.686, P<0.001), a significant positive association between obesity and the males of the participants (X2=33.134, P<0.001), and a significant positive association between obesity and age groups (X2=32.132, P<0.00

关键词： Blood pressure Fast-food Hypertension Jordan Obesity

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Turning nuts and peanuts into functional spreads with bioactive compounds as an opportunity for innovation

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Discover food 2025年第1期5卷 1-18页

作者： Tonetto, Maria Luiza Teixeira, Gerson Lopes Kechinski, Carolina Pereira Block, Jane Mara Feltes, Maria Manuela Camino Graduate Program of Food Science Federal University of Santa Catarina (UFSC) Florianópolis Brazil Department of Nutrition Federal University of Health Sciences of Porto Alegre (UFCSPA) Porto Alegre Brazil Department of Food Science and Technology Federal University of Santa Catarina (UFSC) Florianópolis Brazil

Nuts such as Brazil nut, cashew nuts, pecan nuts, pistachios, and walnut; peanut; and their press cakes may be valued through their use in innovative vegetable-based spreads for balanced diets. This review addressed the relevant scientific and technological aspects for designing functional spreads from nutritious nuts and peanuts, rich in bioactive compounds. The latest studies and inventions in this field have included the development of clean-label and sustainable oilseeds-based spreadable creams with a wide range of ingredients, natural additives and technologies, including formulations designed for customized and even specific diets. Recent findings indicate that nut- or peanut-based creams have great potential to reach a growing niche of consumers seeking foods with healthy benefits. These advantages are linked to specific components, including high-quality plant-based proteins, fatty acids (oleic and linoleic acids), minerals (e.g., potassium and phosphorus in all discussed nuts and selenium in Brazil nut), tocopherols, and phytosterols. Additionally, these products usually possess desirable sensory characteristics and are considered convenient. The overview of developments and trends of nut- and peanut-based spreadable creams indicate alternatives for allergies, reduced trans fats and palm oil, and claims such as a source of fiber, vitamins, and minerals. These findings may be relevant for diversifying the use of these nutritious lipid sources for use in high-quality and functional products.

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