Sustainable valorization of onion (Allium cepa L) skin as a resource for value-added products: A comprehensive review

Sustainable Chemistry and Pharmacy, Год журнала: 2025, Номер 44, С. 101942 - 101942

Опубликована: Фев. 7, 2025

Язык: Английский

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Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.

Food Hydrocolloids, Год журнала: 2024, Номер 154, С. 110124 - 110124

Опубликована: Апрель 21, 2024

Язык: Английский

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Halochromic properties of carotenoid-based films for smart food packaging

Food Packaging and Shelf Life, Год журнала: 2024, Номер 44, С. 101325 - 101325

Опубликована: Июль 1, 2024

Язык: Английский

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Alternative natural supports for the immobilization of Monascus ruber: reuse of cells and production of biopigments in submerged fermentation

Journal of environmental chemical engineering, Год журнала: 2025, Номер unknown, С. 116359 - 116359

Опубликована: Март 1, 2025

Язык: Английский

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Exploring the Influence Mechanism of Low/High Temperatures on Carotenoid Production in Sporobolomyces pararoseus: Insights From Physiological and Transcriptomic Analyses

Biotechnology and Bioengineering, Год журнала: 2025, Номер unknown

Опубликована: Апрель 1, 2025

Carotenoids, a class of lipid-soluble isoprenoid pigments, play essential roles in determining coloration and enhancing nutritional value across various food products. Sporobolomyces pararoseus has emerged as promising microbial platform for industrial-scale biosynthesis high-value carotenoids, particularly β-carotene, torulene, torularhodin. The study evaluated the specific impacts low high temperatures on carotenoid production S. pararoseus. Quantitative analysis demonstrated statistically significant reduction total content temperature treatments, with values decreasing from 1347.03 μg/gdw under optimal conditions (25°C) to 180.77 at (12°C) 1100.13 (33°C), representing 86.6% 18.3% reductions, respectively. observed can be predominantly ascribed downregulation key enzymatic pathways involved both terpenoid biosynthesis. Conversely, torularhodin its relative proportion within profile were significantly increased high-temperature conditions. increase levels may represent an emergency antioxidant response designed counteract heightened oxidative stress induced by temperature. These findings deepen our understanding how cultural influence offer valuable molecular insights further synthesis through genetic modifications.

Язык: Английский

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Introduction to Microbial Colorants

Опубликована: Апрель 3, 2025

Язык: Английский

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Introduction to bioactive compounds: Definition, advantages, and limitations

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 3 - 24

Опубликована: Янв. 1, 2025

Язык: Английский

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Production of Carotenoids by Microorganisms

Fermentation, Год журнала: 2024, Номер 10(10), С. 502 - 502

Опубликована: Сен. 30, 2024

Carotenoids are one of the most studied groups biologically active compounds. They have antioxidant, anti-inflammatory, anti-cancer, and coloring properties particularly interesting for pharmaceutical, nutraceutical, food, feed, cosmetic, textile industries. Rapidly growing consumer demand natural products has led to a significant increase in research development opportunities their production from sources. Among sources carotenoids origin, various microorganisms greater interest. This mini-review briefly summarizes information published mainly during last decade about carotenoid-producing microorganisms, physiological importance microbial cells, possibilities improve biosynthesis. review also describes some new approaches/directions make biotechnological more efficient.

Язык: Английский

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Magnetic field and a bio-based solvent as greener alternatives in Phaffia rhodozyma cultivation: insights into astaxanthin and antioxidant activity thermal degradation

Process Biochemistry, Год журнала: 2024, Номер 141, С. 144 - 154

Опубликована: Март 19, 2024

Язык: Английский

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Transcriptomic and metabolomic analyses reveal the positive effect of moderate concentration of sodium chloride treatment on the production of β-carotene, torulene, and torularhodin in oleaginous red yeast Rhodosporidiobolus odoratus XQR

Food Chemistry Molecular Sciences, Год журнала: 2024, Номер 9, С. 100221 - 100221

Опубликована: Авг. 30, 2024

Язык: Английский

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