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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5期77卷

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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Techno-functional properties of Cactaceae polysaccharides for food packaging application: A review

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International Journal of Biological Macromolecules 2025年 312卷 144099页

作者： Coqueiro, Júlia Matos Singh, Rakesh K. Kupski, Larine Fernandes, Sibele Santos Otero, Deborah Murowaniecki Graduate Program in Food Science Faculty of Pharmacy Federal University of Bahia Campus Ondina Bahia Salvador40170-290 Brazil Food Science & Technology College of Agricultural & Environmental Science University of Georgia 706-542-3000 AthensGA30602 United States Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande RS Rio Grande Brazil Graduate Program in Food Nutrition and Health Nutrition School Federal University of Bahia Campus Canela Bahia Salvador40110907 Brazil

The growing environmental concerns over the use of synthetic polymers have encouraged the search for biodegradable alternatives in food packaging. Among natural sources, the Cactaceae family has emerged as a promising candidate due to its abundance, sustainability, and versatile functional properties. Mucilage extracted from Opuntia cladodes and pectin obtained from Pitaya peels exhibit valuable characteristics, including antioxidant and antimicrobial activities. Furthermore, cactus fruit provides a rich source of bioactive pigments and nutrients, further enhancing the functionality of the resulting packaging materials. While the mechanical properties of current cactus-based films require further improvement through polymer blending and cross-linking techniques, their potential for extending shelf life and enabling intelligent packaging solutions is evident. This review aims to underscore the techno-functional attributes of Cactaceae species, focusing on their potential for developing biodegradable films and coatings through an in-depth literature review and bibliometric analysis. © 2025 Elsevier B.V.

关键词： Labels

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Exploring Carotenoid from Chlorella Sorokiniana as a Natural Alternative to Yellow Artificial food Dyes: Stability and Application in Model System

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SSRN 2025年

作者： Bianchini, Carlen Bettim Minatel, Gabriela Gomes Schappo, Flávia Barbosa Arend, Giordana Demaman de Mello Castanho Amboni, Renata Dias De Rosso, Veridiana Vera Nunes, Itaciara Larroza Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina Florianópolis88034-001 Brazil Graduate Program in Food Engineering Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina Florianópolis88040-900 Brazil Nutrition and Food Service Research Center Federal University of São Paulo Santos11015-020 Brazil

This study investigated ultrasound-assisted extraction using ethanol from Chlorella sorokiniana-derived carotenoids and encapsulation by co-crystallization. The carotenoid extract was quantified and identified (HPLC-DAD) and its encapsulation efficiency was assessed. Co-crystals were analyzed for FTIR spectra, morphology (SEM) and stability (moisture, water activity, carotenoid content, and color) over 90 days. Their potential as a natural dye in gelatin was also evaluated. Lutein and β-carotene were the major carotenoids, with an encapsulation efficiency of 53%. FTIR analysis of the co-crystals demonstrated characteristic functional groups of sucrose and carotenoids, while SEM revealed a porous structure with particles diameters ranging from 2 μm to 20 μm. Over storage, moisture, and water activity increased, while carotenoid content decreased. Yellow remained stable in co-crystals for 90 days, whereas gelatin powder showed reduced red and yellow colors. The color of the ready-to-serve gelatin remained stable for seven days. Co-crystals can replace artificial dyes and sugar in gelatin. © 2025, The Authors. All rights reserved.

关键词： Ethanol

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Artificial aging of rice (Oryza sativa L.): A review of emerging technologies to enhance and monitor the aging process

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Journal of Stored Products Research 2025年 113卷

作者： de Azevedo, Paulo Alberto de Lima Costa, Igor Henrique da Fonseca Antunes, Bruna da Silva Schirmann, Gabriela Fonseca, Laura Martins Colussi, Rosana Vanier, Nathan Levien Elias, Moacir Cardoso Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas RS Pelotas96160-000 Brazil Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas RS Pelotas96160-000 Brazil Federal University of Pelotas RS Pelotas96160-000 Brazil Graduate Program in Nutrition and Food Faculty of Nutrition Federal University of Pelotas RS Pelotas96160-000 Brazil

Natural aging changes the physicochemical and technological properties of rice grains. However, this process requires space and a long storage time. For this reason, new technologies have been studied as a way to improve the quality of rice, regarding the consumers preference. This study is a systematic review of the literature on artificial aging of rice using emerging technologies. Rice aged artificially with technologies such as microwave, ultrasound, radiofrequency, infrared, steaming, and heating exhibited physicochemical and technological characteristics close to those observed in the natural aging of rice, especially in cooking properties. The main changes observed in rice grains were milling, cooking, textural, and pasting properties. Accelerated aging methods for rice can enhance time efficiency and diminish the costs in rice processing industries. Furthermore, the use of different technology approaches allows the discrimination of fresh rice from aged rice, which is crucial to avoid fraudulence in the industry. © 2025 Elsevier Ltd

关键词： Refining

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Total Antioxidant Capacity of Meals Suggested in the Dietary Guidelines for the Brazilian Population

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SSRN 2025年

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Chronic non-communicable diseases have modifiable risk factors, with dietary habits being a key component. A diet abundant in antioxidant-rich foods is inversely correlated with the onset and progression of these diseases. This study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. The TAC of the foods was primarily estimated according to Carlsen et al. (2010), through the Ferric-Reducing Ability of Plasma (FRAP) assay. Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p=0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as in natura or minimally processed, highlighting their importance in providing bioactive compounds with health benefits. © 2025, The Authors. All rights reserved.

关键词： food ingredients

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Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs

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food Bioscience 2025年 69卷

作者： da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil

This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additionally, the influence of different concentrations of the umbu-cajá bagasse (SBB) extract on the oxidative stability of pre-cooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products. A central composite rotational design determined the optimal ethanol concentration, sonication time, and bagasse-solvent ratio. The optimized extract was applied to meatballs at two concentrations: EX2 (meatballs with 7.0 g/100 g of added SBB extract) and EX4 (meatballs with 13.7 g/100 g of added SBB extract). A control treatment (no antioxidant) and BHT-treated meatballs (0.02 g/100 g) were included as references. Meatballs were evaluated by measuring instrumental color, peroxide value, TBARS, carbonyl compounds, and through simulated digestion. Optimal extraction conditions were 55 % ethanol, 20 min of sonication, and a 1:36.8 bagasse-to-solvent ratio (m/v). The extract showed high antioxidant activity and bioaccessibility of catechin (1243.75 %), epicatechin gallate (918.75 %), procyanidins B2 (915.38 %), gallic acid (319.76 %) and procyanidins B1 (136.36 %). SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change. The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction, indicating that SBB extract can partially or totally replace the synthetic preservative. © 2025

关键词： Antioxidant Goat meat In vitro gastrointestinal digestion Oxidation Phenolic compounds Umbu-cajá

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What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)

Food and Humanity

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food and Humanity 2025年 4卷

作者： Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increase the presence of these compounds in their diet. This study aimed to identify the foods with the highest total polyphenol content and classes consumed by the Brazilian population, as well as their degree of processing. The study was conducted using secondary data collected from the 2017–2018 Household Budget Survey, which included the actual per capita food consumption of the Brazilian population and the usual portion size of foods. The investigation focused on 41 food items with the highest consumption frequency. Estimates of the total polyphenol (TP) content and classes in the foods were obtained from the Phenol-Explorer database, and the degree of food processing was classified according to the NOVA classification. Based on the ranking of the main foods consumed by Brazilians with the highest total polyphenol (TP) content, coffee (169.527 mg) and beans (38.422 mg) stood out for the average per capita consumption, while corn and its preparations (187.250 mg) and oranges (72.683 mg) stood out when analyzing the portion consumed in a single occasion. Regarding the polyphenol classes, the foods with the highest amounts consumed by Brazilians predominantly contained phenolic acids. Concerning the degree of processing, based on the NOVA classification, 76 % of the foods with the highest polyphenol levels belonged to the in natura and minimally processed food category, while 15 % corresponded to ultra-processed foods. It is essential to encourage the consumption of traditional foods in the Brazilian diet, as these are important sources of polyphenols. It is worth emphasizing the relevance of in natura and minimally processed foods as the basis of the Brazilian diet, mainly concerning the total polyphenol contents. © 2024 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Total antioxidant capacity of meals suggested in the dietary guidelines for the brazilian population

Food and Humanity

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food and Humanity 2025年 4卷

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Nutrition course Federal University of Fronteira Sul Parana Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Parana Laranjeiras do Sul Brazil

Diets rich in antioxidants from foods are linked to a lower risk of developing and progressing of noncommunicable diseases. Unlike estimates of population antioxidant intake, this study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. food TAC was mainly estimated using the Ferric-Reducing Ability Power (FRAP) method, based on Carlsen et al. (2010). Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p = 0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as natural or minimally processed. These findings reinforce the public health value of promoting diets based on natural or minimally processed foods, highlighting their importance in providing bioactive compounds which may help prevent chronic diseases and improve population health. © 2025 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages

Food and Humanity

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food and Humanity 2025年 4卷

作者： dos Santos, Pedro Henrique Dutra Weis, Cláudia Moreira Santa Catharina Zanette, Cristina Maria Bertan, Larissa Canhadas Tormen, Luciano Bainy, Eduarda Molardi Food Science and Technology Graduate Program Federal University of Fronteira Sul (UFFS) BR 158 Parana Laranjeiras do Sul 85319-899 Brazil Food Engineering Department Midwestern State University (Unicentro) Parana Guarapuava 85040-167 Brazil

Pink pepper (Schinus terebinthifolius) is a native plant from Brazil, and its fruits contain bioactive compounds with antioxidant properties. Meat products are naturally susceptible to lipid oxidation due to the characteristics of the raw material. Consequently, natural alternatives that can replace synthetic additives in these products may be an alternative. This study aimed to produce an artisanal smoked pork sausage with the addition of pink pepper and evaluate the product's antioxidant properties. The dehydrated pink pepper was characterized for phenolic compounds, chemical composition via GC-MS, and antioxidant activity (DPPH and FRAP assays). Five formulations of smoked pork sausage were prepared: a control, three with pink pepper powder (0.5 %, 1.0 %, and 1.5 %), and a formulation with BHT (0.01 %). The sausages were analyzed for pH, titratable acidity, instrumental color, and thiobarbituric acid reactive substances (TBARS) assay at the beginning of the manufacture and every 5 days over 30 days of storage at 25 ºC. Due to the product's artisanal nature, the analysis period was shortened. The formulation with the best results was characterized by proximate, microbiological, and sensory analyses. The pink pepper demonstrated promising antioxidant capacity in the samples evaluated. The pH remained stable at around 5.4, while titratable acidity varied across the formulations, with values increasing over the storage. The addition of 0.5 % pink pepper effectively prevented lipid oxidation compared to the control and BHT formulation. This formulation had high protein and low lipid contents. It also presented good sensory acceptance and purchase intention. Pink pepper can be a viable natural alternative to synthetic antioxidants, especially for use in meat products and artisanal smoked sausages. © 2025 Elsevier B.V.

关键词： Antioxidant activity Lipid oxidation Meat products Schinus terebinthifolius

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