South African Journal of Chemical Engineering,
Год журнала:
2024,
Номер
48, С. 1 - 21
Опубликована: Янв. 8, 2024
The
global
production
of
commercial
aquatic
plants,
which
includes
macroalgae,
has
reached
31.2
million.
To
unlock
the
vast
potential
brown
algae
as
abundant
sources
diverse
bioactive
compounds,
efficient
extraction
methods
aligned
with
sustainability
goals
are
crucial.
This
comprehensive
review
delves
into
paradigm
shift
towards
green
techniques
tailored
for
algae.
compounds
present
in
hold
substantial
industrial
value,
extending
across
pharmaceuticals,
cosmetics,
food,
and
agriculture.
However,
conventional
like
solvent
hydro
distillation
face
challenges
related
to
environmental
impact
efficiency.
emphasizes
principles
thoroughly
examines
advanced
such
supercritical
fluid
(SFE),
microwave-assisted
(MAE),
subcritical
water
(SWE),
providing
insights
their
mechanisms,
advantages,
applications.
gathers
information
from
articles
published
English
between
2004
2023.
While
recognizing
obstacles
implementing
methods,
also
outlines
future
directions
sustainable
By
embracing
eco-friendly
techniques,
both
researchers
industries
can
effectively
harness
while
contributing
well-being.
Foods,
Год журнала:
2025,
Номер
14(5), С. 793 - 793
Опубликована: Фев. 26, 2025
Red
dragon
fruit
juice
(RDFJ)
is
a
common
processing
product
on
the
market,
and
different
methods
can
affect
its
quality.
This
study
selected
traditional
thermal
such
as
pasteurization
novel
non-thermal
like
ultrasonication
cold
plasma
to
treat
red
juice.
The
effects
of
quality
were
comprehensively
evaluated
through
physicochemical
properties,
in
vitro
activity,
metabolomics
flavoromics.
results
indicate
that
cloud
stability
(CP)
treatment
increased
by
16.64%,
total
polyphenol
content
13.76%,
antioxidant
capacity
was
higher
than
other
treatments.
Cold
significantly
L-tyrosine
affected
amino
acid
metabolic
pathways
RDFJ,
which
contribute
phenolic
RDFJ
activity.
CP
effectively
preserved
aroma
components
decreased
harmful
furan
volatile
compounds.
suggest
promising
innovative
technique
RDFJ.
Journal of Food Quality,
Год журнала:
2025,
Номер
2025(1)
Опубликована: Янв. 1, 2025
Sodium
alginate
is
an
ideal
polysaccharide
for
food
coatings,
due
to
its
gelling
properties
and
ability
interact
with
bioactive
compounds.
The
main
objective
of
this
study
was
develop
sodium
alginate‐based
edible
coatings
incorporated
gelatin
nanoparticles
encapsulating
pitaya
extract
(
Stenocereus
thurberi
)
using
the
coaxial
electrospray
technique.
Nine
formulations
at
1,
1.5,
2
(%
w/v)
were
tested
glycerol
(1,
2%
as
a
plasticizer.
These
concentrations
chosen
based
on
previous
studies
that
found
similar
provide
optimal
film‐forming
without
affecting
color
or
pH.
Rheological
tests
showed
pseudoplastic
behavior,
typical
polysaccharide‐based
films.
This
work
novel
in
combining
extract,
which
has
been
scarcely
explored
literature,
improving
functional
coatings.
Gelatin
obtained
SEM
analysis
revealed
improvements
morphology,
average
diameters
865
nm.
FTIR
interactions
between
via
carboxyl,
amino,
hydroxyl
groups.
technique
used
incorporate
into
nanoparticles,
allowing
precise
encapsulation
controlled
release
physicochemical
characterization
solutions
(25%
30%
w/w
base)
significant
differences,
including
decreased
luminosity
Zeta
potential
values
ranged
from
−75.1
−78.1
mV,
indicating
strong
repulsion
particles,
prevents
agglomeration.
DPPH
ABTS
radical
elimination
increase
antioxidant
activity
p
<
0.05)
nanoparticles.
Compared
other
these
exhibited
superior
activity,
particularly
scavenging.
findings
demonstrate
developed
coating
viable
properties,
preserving
fatty
foods
like
meat
products.
In
conclusion,
highlights
preservation
added
benefits.
