Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

Polymers, Journal Year: 2024, Volume and Issue: 16(1), P. 163 - 163

Published: Jan. 4, 2024

Anthocyanins are a specific group of molecules found in nature that have recently received increasing attention due to their interesting biological and colorimetric properties been successfully applied several fields such as food preservation biomedicine. Consequently, reviews devoted general overview these flavonoids proliferated recent years. Meanwhile, the incorporation anthocyanins into polymeric systems has become an strategy widen applicability develop new smart functional polymers above cited areas. However, anthocyanin-based scarcely reviewed literature. Accordingly, this review aims be systematic summary most approaches for macro-, micro-, or nanostructured polymers. Moreover, work describes fundamentals offers updated applications sensors, regulators, active materials.

Language: Английский

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Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 417 - 417

Published: Jan. 27, 2024

Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium Willd.); it helps reduce anti-nutritional components enhance digestibility sensory aspects germinated. This work aimed evaluate effect germination (0, 24, 48, 72 h) on physicochemical properties, content bioactive compounds, antioxidant capacity three varieties quinoa: white, red, black high from Peru. Color, composition, mineral content, phenolic flavonoids, activity were analyzed. Additionally, infrared spectra obtained elucidate structural changes during germination. The results showed color variations significant increases (p < 0.05) in proteins, fiber, minerals, after h germination, attributed activation enzymatic pathways. In contrast, a decrease intensity groups –CH–, –CH2–, C–OH, –OH, C–N. Correlation analysis that flavonoids mainly contributed (r = 0.612). represents promising alternative develop ingredients germinated flour with improved attributes.

Language: Английский

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Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods

Polymers, Journal Year: 2024, Volume and Issue: 16(6), P. 838 - 838

Published: March 19, 2024

Tara gum, a natural biopolymer extracted from Caesalpinia spinosa seeds, was investigated in this study. Wall materials were produced using spray drying, forced convection, and vacuum oven drying. In addition, commercial sample obtained through mechanical methods direct milling used as reference. The gums exhibited low moisture content (8.63% to 12.55%), water activity (0.37 0.41), bulk density (0.43 0.76 g/mL), hygroscopicity (10.51% 11.42%). This allows adequate physical microbiological stability during storage. Polydisperse particles obtained, ranging size 3.46 µm 139.60 µm. Fourier transform infrared spectroscopy characterisation confirmed the polysaccharide nature of tara primarily composed galactomannans. Among drying methods, gum with best physicochemical characteristics, including higher lightness, moderate stability, smaller particle size, high glass transition temperature (141.69 °C). Regarding rheological properties, it demonstrated non-Newtonian pseudoplastic behaviour that power law could accurately describe. apparent viscosity aqueous dispersions decreased increasing temperature. summary, results establish potential wall material applicable food pharmaceutical industries.

Language: Английский

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Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: 4(6), P. 1310 - 1333

Published: May 23, 2024

The encapsulation of saffron holds great importance as it contributes to the improvement its stability, purity, and targeted release bioactive components. purpose this review is provide comprehensive information about main methods for encapsulation, types current status patents in field food science. Numerous studies have been conducted encapsulate ingredients within micro/nanoparticles. According them, nanoliposomes, polymeric nanoparticles, nanodroplets, nanofibers employed encapsulation. These nanocarriers were synthesized using ultrasonication, emulsification, spray drying, freeze-drying, electrospinning, chemical synthesis, ionic gelation. size, bioavailability, kinetics crucial their specific application. In general, gelation, drying most popular respectively. Only a limited number exist nanosaffron science applications.

Language: Английский

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Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review

Food Science and Biotechnology, Journal Year: 2024, Volume and Issue: 33(12), P. 2673 - 2698

Published: June 11, 2024

Language: Английский

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Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Different Carriers

Food Biophysics, Journal Year: 2025, Volume and Issue: 20(2)

Published: April 24, 2025

Language: Английский

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The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 102065 - 102065

Published: May 1, 2025

Language: Английский

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Technological Innovations and Circular Economy in the Valorization of Agri-Food By-Products: Advances, Challenges and Perspectives

Foods, Journal Year: 2025, Volume and Issue: 14(11), P. 1950 - 1950

Published: May 30, 2025

The valorization of agri-food by-products is a critical pathway toward building sustainable food systems, reducing waste, and advancing the circular economy. This review aims to identify recent advances, key challenges, future perspectives in this field. We conducted systematic synthesis 159 peer-reviewed studies (2019–2025) selected based on quality thematic relevance from leading international databases. analysis focuses emerging technologies such as ultrasound-assisted extraction, microencapsulation, spray drying, lyophilization, deep eutectic solvents, colloidal emphasizing their efficiency recovering bioactive compounds agro-industrial by-products. Significant challenges include industrial scalability, economic feasibility, regulatory compliance, consumer acceptance. paper also discusses current applications functional foods nutraceuticals, outlining promising directions for sector. Although remain, findings offer valuable insights researchers, industry, policymakers aiming foster innovation implement strategies aligned with economy principles.

Language: Английский

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Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes

Polymers, Journal Year: 2023, Volume and Issue: 15(19), P. 3985 - 3985

Published: Oct. 4, 2023

Iron deficiency leads to ferropenic anemia in humans. This study aimed encapsulate iron-rich ovine and bovine erythrocytes using tara gum native potato starch as matrices. Solutions containing 20% different proportions of encapsulants (5, 10, 20%) were used, followed by spray drying at 120 140 °C. content ranged between 2.24 2.52 mg Fe/g; microcapsules from 1.54 2.02 Fe/g. Yields varied 50.55 63.40%, temperature encapsulant proportion affected moisture water activity. Various red hues, sizes, shapes observed the microcapsules. SEM-EDS analysis revealed surface presence iron with openings on their exterior, along a negative zeta potential. Thermal infrared analyses confirmed core encapsulation within release 92.30 93.13% min. Finally, most effective treatments those higher percentages dried elevated temperatures, which could enable utilization functional food fortification combat developing countries.

Language: Английский

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Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Molecules, Journal Year: 2023, Volume and Issue: 28(23), P. 7875 - 7875

Published: Nov. 30, 2023

Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect the inlet temperature ratio encapsulant (quinoa starch/gum arabic) on properties nanocapsules is unknown. purpose this study was to determine best conditions for nanoencapsulation these compounds. effects two temperatures (96 116 °C) ratios (15 25% w/v) were evaluated using a factorial design during phenolic extracts. During study, measurements compounds, flavonoids, anthocyanins, antioxidant capacity, various physical structural carried out. Higher increased capacity. However, higher concentration caused dilution polyphenols anthocyanins. Instrumental analyses confirmed effective encapsulation nuclei in wall materials. Both factors, temperature, ratio, reduced nanocapsules’ humidity water activity. Finally, ideal determined be an °C 15% w/v. obtained show potential application food industry.

Language: Английский

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