Applications In Food Industries Research Articles

Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review.

Microalgae (MA) are the most abundant seaweeds with high nutritional properties. They are accepted as potential biocatalysts for the bioremediation of wastewater. They are widely used in food, feed, and biofuel industries and can potentially be food for future generations. MA-based purification of wastewater technology could be a universal alternative solution for the recovery of resources from wastewater for low-cost biomass feedstock for industry. They provide a wide range of functional components, viz. omega-3 fatty acids, along with a plenteous number of pigments such as ß-carotene, astaxanthin, lutein, phycocyanin, and chlorophyll, which are used extensively as food additives and nutraceuticals. Further, proteins, lipids, vitamins, and carbohydrates are described as nutritional characteristics in MA. They are investigated as single-cell protein, thickening/stabilizing agents, and pigment sources in the food industry. The review emphasizes the production and extraction of nutritional and functional components of algal biomass and the role of microalgal polysaccharides in digestion and nutritional absorption in the gastrointestinal tract. Further, the use of MA in the food industry was also investigated along with their potential therapeutic applications.

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

The issue of household waste management is a pervasive global concern. Household waste, especially food waste, comprises a reservoir of compounds with potential economic value, among which bioactive compounds prominently feature. These bioactive compounds, derived from natural chemical substances inherent in waste from animal and protein sources, offer nutritional benefits. Extracted bioactive compounds find versatile applications in various domains including textiles, cosmetics, nutraceuticals, food additives, and the agriculture sector. The extraction of such compounds is achieved through a diversity of techniques, including conventional methods alongside non-conventional green approaches such as extraction methods using enzymes, microwaves, or supercritical fluids. However, there is an increasing need for green and sustainable approaches, leading to bioactive-rich extracts with low environmental impact. This review thoroughly summarizes the origins, kinds, and characteristics of bioactive chemicals found in food waste. It also addresses the most promising and innovative methodologies for the recovery of functional bioactive compounds from waste materials that have been published recently. New technologies can meaningfully manage materials from household food waste. These bioactive compounds are valuable for food industrial applications.

Design a Friendly Nanoscale Chemical Sensor Based on Gold Nanoclusters for Detecting Thiocyanate Ions in Food Industry Applications

The surfactant cetyltrimethylammonium bromide (CTAB) induces the aggregation of gold nanoclusters (GNCs), leading to the development of a proposed fluorometric technique for detecting thiocyanate (SCN−) ions based on an anti-aggregation mechanism. This approach is straightforward to execute, highly sensitive, and selective. A significant quenching effect occurs in fluorescence upon using the aggregation agent CTAB in GNCs synthesis, resulting in a transition from intense red fluorescence to dim red. The decrease in fluorescence intensity of GNCs in the presence of CTAB is caused by the mechanism of fluorescence quenching mediated by aggregation. As the levels of SCN− rise, the fluorescence of CTAB-GNCs increases; this may be detected using spectrofluorometry or by visually inspecting under UV irradiation. The recovery of red fluorescence of CTAB-GNCs in the presence of SCN− enables the precise and discerning identification of SCN− within the concentration range of 2.86–140 nM. The minimum detectable concentration of the SCN− ions was 1 nM. The selectivity of CTAB-GNCs towards SCN− ions was investigated compared to other ions, and it was demonstrated that CTAB-GNCs exhibit exceptional selectivity. Furthermore, we believe that CTAB-GNCs have novel possibilities as favorable sensor candidates for various industrial applications. Our detection technique was validated by analyzing SCN− ions in milk samples, which yielded promising results.

Room-temperature stable Perillaldehyde—Natural cyclodextrin inclusion complexes: Preparation, characterization, thermal stability, water solubility, antioxidant activity and slow–release performance

The compound Perillaldehyde (PA) is a bioactive constituent found in natural Perilla oil, exhibiting remarkable antibacterial and antioxidant activity. However, the instability of this compound caused by the easy oxidation of its aldehyde and olefin groups imposes limitations on its extensive applications. Therefore, it is crucial to develop effective strategies for enhancing the stability of PA. This study focuses on utilizing a series of natural cyclodextrins (CDs) to synthesize inclusion complexes (ICs) with PA, aiming to improve water solubility and achieve exceptional stability at room temperature, which is essential for their potential applications in biomedicine or food industries. The hydrophobic cavity of CDs can accommodate the hexatomic ring and hydrophobic chains of PA based on the well-known size-matching effect and hydrophobic interaction, thereby forming stable ICs. Additionally, the hydrophilic outer wall of CDs imparts excellent water solubility to ICs. Phase solubility investigations demonstrate successful construction of α-CD-PA IC and β-CD-PA IC with an inclusion ratio of 1:1. Their respective stability constant (KC) are determined as 342 L/mol and 180 L/mol, indicating superior stability for α-CD-PA IC compared to β-CD-PA IC. Conversely, γ-CD with a larger cavity fails to form a stable inclusion complex with PA due to inadequate size matching. Nuclear Magnetic Resonance Hydrogen Spectroscopy (1H and 2D NMR) studies reveal that PA enters the CDs cavity (α-CD or β-CD) from its wide rim with almost the entire molecule being obliquely embedded within it. Thermogravimetry Analysis (TGA) confirm that after inclusion with CDs, PA exhibits expected stability at 25 ℃. Furthermore, CDs-PA ICs demonstrate significantly improved water solubility compared to pure PA along with enhanced antioxidant activity and slow-release performance, rendering them highly favorable for various applications.

Sustainable Approaches in Green Synthesis of Silica Nanoparticles Using Extracts of Chlorella and Its Application.

Silica nanoparticles, also known as SiO2 nanoparticles, have wider applications in biomedical, building, water treatment, agriculture, and food industries. It is used as an anticaking agent in the food industry, used to remove heavy metals from water, and used in cement-based materials. SiO2 nanoparticles synthesized by physical and chemical methods require high energy and use of toxic chemicals which is quite expensive, have a greater impact causing health-related issues, and have environmental side effects. Hence, there is a need to synthesize nanoparticles in an eco-friendly way. The biological or green synthesis method uses microbes, such as bacteria, fungi, algae, and plants for synthesizing nanoparticles. Algae contain natural biochemicals that act as reducing agents. These biomolecules are non-toxic as they are naturally occurring compounds and can be used to fabricate nanoparticles by avoiding the use of toxic chemicals in an eco-friendly method. In this study, silica nanoparticles were synthesized by green synthesis methods using microalgae extract. Further, the green synthesized silica nanoparticles were characterized using ultra violet-visible (UV-VIS) spectroscopy, Fourier transform-infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), and energy-dispersive X-ray analysis (EDAX). The antimicrobial activity of the silica nanoparticles against E. coli was studied. This study revealed that the nanoparticles can be synthesized using green synthesis methods with low cost, less toxic chemicals, eco-friendly, and have antimicrobial activity against E. coli.

Influences of superfine-grinding and mix enzymatic hydrolysis combined with hydroxypropylation or acetylation on the structure and physicochemical properties of jujube kernel fiber

IntroductionJujube kernel is a low-cost and abundant fiber resource, but its application in food industry is little because of its lower soluble fiber content and poor physicochemical properties.MethodsIn the current study, jujube kernel fiber (JKF) was modified by three composite methods: superfine-grinding and mix enzymatic hydrolysis alone, and combined with acetylation or hydroxypropylation.Results and discussionAfter these modifications, the microstructure of JKF became more porous, and its soluble fiber and extractable polyphenol contents, surface area, water adsorption and expansion capacities, and cation exchange capacity were all significantly improved (p < 0.05). Moreover, superfine-grinding and mix enzymatic hydrolysis combined with acetylation treated JKF showed the highest surface hydrophobicity (43.57) and adsorption ability to oil (4.47 g∙g−1). Superfine-grinding, mix enzymatic hydrolysis and hydroxypropylation treated JKF exhibited the largest surface area (142.53 m2∙kg−1), the highest soluble fiber content (17.43 g∙100 g−1), viscosity (14.54 cP), adsorption capacity to glucose (29.61 μmol∙g−1), cation exchange capacity (40.82), and water expansion ability (7.60 mL∙g−1). Therefore, superfine-grinding and mix enzymatic hydrolysis combined with hydroxypropylation or acetylation were both good choice to improve the physicochemical properties of JKF.

Crystal structure of a newly identified M61 family aminopeptidase with broad substrate specificity that is solely responsible for recycling acidic amino acids.

Aminopeptidases with varied substrate specificities are involved in different crucial physiological processes of cellular homeostasis. They also have wide applications in food and pharma industries. Within the bacterial cell, broad specificity aminopeptidases primarily participate in the recycling of amino acids by degrading oligopeptides generated via primary proteolysis mediated by cellular ATP-dependent proteases. However, in bacteria, a truly broad specificity enzyme, which can cleave off acidic, basic, Gly and hydrophobic amino acid residues, is extremely rare. Here, we report structure-function of a putative glycyl aminopeptidase (M61xc) from Xanthomonas campestris pv campestris (Xcc) belonging to the M61 peptidase family. The enzyme exhibits broad specificity and cleaves Ala, Leu, Asp, Glu, Met, Ser, Phe, Tyr, Gly, Arg, and Lys at the N terminus, optimally of peptides with a length of 3-7 amino acids. Further, we report the high-resolution crystal structure of M61xc in the apo form (2.1 Å) and bestatin-bound form (1.95 Å), detailing its catalytic and substrate preference mechanisms. Comparative analysis of enzyme activity in crude cell extracts from both wild-type and m61xc-knockout mutant strains of Xcc has elucidated the unique intracellular role of M61xc. This study suggests that M61xc is the exclusive enzyme in these bacteria that is responsible for liberating Asp/Glu residues from the N-termini of peptides. Also, in view of its broad specificity and peptide degradation ability, it could be considered equivalent to M1 or other oligomeric peptidases from families like M17, M18, M42 or S9, who have an important auxiliary role in post-proteasomal protein degradation in prokaryotes.

Quantitation of three benzimidazole compounds in milk combining effervescence-assisted dispersive liquid–liquid microextraction with electrochemical detection using carbon nanotube-electropolymerized L-DOPA modified sensor

Benzimidazoles constitute a group of compounds known for their applications in pharmacy, agriculture and food industry. In recent decades, researchers have dedicated significant efforts to improving microextraction and detection methods that align with the principles of green analytical chemistry. In the present study, we have devised an effervescence-assisted dispersive liquid–liquid microextraction method and built an electrochemical sensor for the detection of albendazole, fenbendazole, and thiabendazole using GCEs (glassy carbon electrode) modified with multiple walled carbon nanotubes (MWCNTs) and poly (L-Dopa) film, allowing benzimidazole detection in complex matrices such as milk. Optimization of the microextraction procedure and electrochemical performance of the sensor was done by response surface methodology. The electrochemical sensor enabled the detection of albendazole, fenbendazole, and thiabendazole in a range of 0.37 to 100 μg mL−1 with a detection limit ranged between 0.14 to 0.28 μg mL−1. The developed sensor was tested in commercial milk. Results show satisfactory analytical performance, achieving a sensitive and selective quantification, especially considering the complexity of the matrix in which it was applied. The newly created sensor facilitates the simultaneous quantitation of the desired analytes, delivering an exceptionally praiseworthy analytical performance with detection limits lower than most existing methods.

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications.

Plants have proven to be important sources for discovering new compounds that are useful in the treatment of various diseases due to their phytoconstituents. Clove (Syzygium aromaticum L.), an aromatic plant widely cultivated around the world, has been traditionally used for food preservation and medicinal purposes. In particular, clove essential oil (CEO) has attracted attention for containing various bioactive compounds, such as phenolics (eugenol and eugenol acetate), terpenes (β-caryophyllene and α-humulene), and hydrocarbons. These constituents have found applications in cosmetics, food, and medicine industries due to their bioactivity. Pharmacologically, CEO has been tested against a variety of parasites and pathogenic microorganisms, demonstrating antibacterial and antifungal properties. Additionally, many studies have also demonstrated the analgesic, antioxidant, anticancer, antiseptic, and anti-inflammatory effects of this essential oil. However, CEO could degrade for different reasons, impacting its quality and bioactivity. To address this challenge, encapsulation is viewed as a promising strategy that could prolong the shelf life of CEO, improving its physicochemical stability and application in various areas. This review examines the phytochemical composition and biological activities of CEO and its constituents, as well as extraction methods to obtain it. Moreover, encapsulation strategies for CEO and numerous applications in different food fields are also highlighted.

Phytochemical Composition, Antioxidant and Antimicrobial Activity ofThree Monarda Species: M.bradburianaL.C.Beck,M.×mediaWilld.,and M. punctata L.

Plants of the genus Monarda receive growing interest as the sources of herbal raw materials with wide range of potential applications in food, cosmetics, and phytopharmaceutical industry. This study aimed to evaluate the differences in chemical characteristics and biological activity among different organs of plants representing three underinvestigated species of this genus: Monarda bradburiana L. C. Beck, Monarda × media Willd., and Monarda punctata L. The content of phenolic compounds and the antioxidant activity of leaves, stems, and inflorescences were determined. Essential oil (EO) content, composition, and antimicrobial activity were also examined. M. punctata leaves and inflorescences had the highest EO content (4.43% and 5.59%, respectively), with carvacrol as a dominant constituent. Leaf EO was also rich in thymoquinone (17.48%). In EOs of M. bradburiana and M. × media, thymol dominated. EOs inhibited the growth of all tested strains of microorganisms at a concentration of 0.625 µL × mL-1. The studied plant organs were rich in phenolic compounds, especially rosmarinic acid. M. bradburiana inflorescences were distinguished by high linarin content. Differences in flavonoid distribution seem to have special chemotaxonomic importance. Further research is needed to facilitate standardisation of the investigated plant organs as potential new herbal raw materials.

Unveiling the potential of Moringa oleifera Lam. gums: An investigation into optimal tapping strategies

To optimize the best tapping technique for enhanced gum production with minimal injury to the trees, suitable Moringa oleifera Lam. trees were selected for experimentation, and the trees were treated with different tapping techniques for moringa gum production. When gum inducer was applied to trees treated with battery and hand-operated drills with ½ inch drill bit diameter and 1.0 in. drilling diameter, the gum yield was about fifteen times higher than when the inducer was not applied. It was about four times higher for trees treated with hand-operated drills and 1.0 in. drilling diameter. When employing the Gum tapping blazer-75 to develop a blaze, the average gum production was 1.29 times higher than when using a chisel. Bore hole developed with 1.0 in. diameter hand drill with inducer application yielded the highest total gum yield, followed by ½ inch diameter hand drill and ½ inch battery operated drill with inducer application, blaze developed with Gum tapping blazer-75, bore hole developed with 1.0 in. diameter hand drill without inducer application, blaze developed with chisel, bore hole developed with ½ inch hand drill without inducer application, and bore hole developed with battery operated drill having ½ inch drill bit without inducer application, respectively. A regular increasing trend in moringa gum yield was observed almost in all the treatments with an increase in environmental temperature, which indicates that moringa gum can be tapped throughout the year but a higher quantity of gum may be collected during April–September. When employing the Gum tapping blazer-75, blaze is produced on the tree trunk with ease and sharp edges. The use of developed blazer made blazing faster compared with blaze making using chisel. Gum production was higher with gum inducer technology than with any other method when it came to tapping moringa gum from Moringa oleifera trees using a hand drill. Data on quality characteristics determined for engineering can be used as references in development of equipments and machineries for processing and value addition of moringa gum while chemical properties for various applications in food, pharmaceutical and cosmetic industries for development of high value products.

Electronic Tongues and Noses: A General Overview

As technology advances, electronic tongues and noses are becoming increasingly important in various industries. These devices can accurately detect and identify different substances and gases based on their chemical composition. This can be incredibly useful in fields such as environmental monitoring and industrial food applications, where the quality and safety of products or ecosystems should be ensured through a precise analysis. Traditionally, this task is performed by an expert panel or by using laboratory tests but sometimes becomes a bottleneck because of time and other human factors that can be solved with technologies such as the provided by electronic tongue and nose devices. Additionally, these devices can be used in medical diagnosis, quality monitoring, and even in the automotive industry to detect gas leaks. The possibilities are endless, and as these technologies continue to improve, they will undoubtedly play an increasingly important role in improving our lives and ensuring our safety. Because of the multiple applications and developments in this field in the last years, this work will present an overview of the electronic tongues and noses from the point of view of the approaches developed and the methodologies used in the data analysis and steps to this aim. In the same manner, this work shows some of the applications that can be found in the use of these devices and ends with some conclusions about the current state of these technologies.

Comparative Evaluation of Secondary Metabolite Chemodiversity of Citrus Genebank Collection in Greece: Can the Peel be More than Waste?

Citrus fruits are among the most economically important crops in the world. In the global market, the Citrus peel is often considered a byproduct but substitutes an important phenotypic characteristic of the fruit and a valuable source of essential oils, flavonoids, carotenoids, and phenolic acids with variable concentrations. The Mediterranean basin is a particularly dense area of autochthonous genotypes of Citrus that are known for being a source of healthy foods, which can be repertoires of valuable genes for molecular breeding with the focus on plant resistance and quality improvement. The scope of this study was to characterize and compare the main phenotypic parameters (i.e., peel thickness, fruit volume, and area) and levels of bioactive compounds in the peel of fruits from the local germplasm of Citrus in Greece, to assess their chemodiversity regarding their polyphenolic, volatile, and carotenoid profiles. A targeted liquid chromatographic approach revealed hesperidin, tangeretin, narirutin, eriocitrin, and quercetin glycosides as the major polyphenolic compounds identified in orange, lemon, and mandarin peels. The content of tangeretin and narirutin followed the tendency mandarin > orange > lemon. Eriocitrin was a predominant metabolite of lemon peel, following its identification in lower amounts in mandarin and at least in the orange peel. For these citrus-specific metabolites, high intra- but also interspecies chemodiversity was monitored. Significant diversity was found in the essential oil content, which varied between 1.2 and 3% in orange, 0.2 and 1.4% in mandarin, and 0.9 and 1.9% in lemon peel. Limonene was the predominant compound in all Citrus species peel essential oils, ranging between 88 and 93% among the orange, 64 and 93% in mandarin, and 55 and 63% in lemon cultivars. Carotenoid analysis revealed different compositions among the Citrus species and accessions studied, with β-cryptoxanthin being the most predominant metabolite. This large-scale metabolic investigation will enhance the knowledge of Citrus peel secondary metabolite chemodiversity supported by the ample availability of Citrus genetic resources to further expand their exploitation in future breeding programs and potential applications in the global functional food and pharmaceutical industries.

USE OF Prunus armeniaca L. SEED OIL AND PULP IN HEALTH AND COSMETIC PRODUCTS

Apricot (Prunus armeniaca L.) is grown at high altitudes. Apricot is a stone fruit that can grow at an altitude of 1000-2700 m (Khursheed et al., 2020). Apricot is widely used in the cosmetics industry, pharmaceutical industry and food industry. Apricots are valuable sources for functional foods and nutraceuticals. Apricot kernel and pulp are rich in polyphenols, fatty acids, carotenoids, minerals, vitamin A, ascorbic acid, thiamine, riboflavin, niacin and pantothenic acid and ascorbic acid. It also contains microelements such as Zn, Ca, Cu, Fe, Mg, Na, Mn, P and K. Apricotoil-based massage cream, moisturising cream, bleaching cream and skin mask are produced from apricot kernel pulp, contributing to recycling. In order to extract oil from apricot kernel, oils are extracted by cold press method. For the extraction of bioactive compounds from apricot kernels, various techniques such as solvent extraction, ultrasonication, enzyme assisted, microwave assisted and aqueous extraction are used. In general, our findings indicate that apricot kernels are a valuable source of oil with potential applications in food and cosmetic industries.

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds' Hydrocolloids.

Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries. The extraction of hydrocolloids from natural sources, such as seeds, presents an intriguing avenue due to the potential diversity in composition and functionality. Utilising seeds from Citrullus lanatus mucosospermus, lanatus citroides, and Moringa aligns with the growing demand for natural and sustainable ingredients in various industries. This research investigated hydrocolloids extracted from Citrullus mucosospermus (CMS), lanatus citroides, and Moringa oleifera seeds, highlighting their versatile physicochemical and functional attributes. Hydrocolloids were extracted from the seeds and subjected to analysis of their proximate composition, particle size distribution, and interfacial tension using the hot water extraction method. Protein content variation was observed among the raw oilseed (CMS, Citroides, and Moringa oleifera) flours. The protein content of the hydrocolloids surpassed that of raw oilseeds, significantly enhancing the amino acid profile. Furthermore, the hydrocolloid ash contents ranged from 4.09% to 6.52% w/w dry weight, coupled with low fat levels. The particle size distribution revealed predominantly fine particles with a narrow size distribution. All three hydrocolloids demonstrated remarkable oil- and water-holding capacities, highlighting their suitability for efficient stabilisation and emulsification in food formulations. These findings suggest the potential utilisation of these hydrocolloids as valuable ingredients across a spectrum of applications, encompassing food, pharmaceuticals, and industry, thus contributing to the development of sustainable and functional products. The unique attributes presented herein mark a noteworthy advancement in the understanding and application of novel hydrocolloids from CMS, Citroides, and Moringa oleifera.

Whole-genome analysis suggesting probiotic potential and safety properties of Pediococcus pentosaceus DSPZPP1, a promising LAB strain isolated from traditional fermented sausages of the Basilicata region (Southern Italy).

Many lactic acid bacteria (LAB) strains are currently gaining attention in the food industry and various biological applications because of their harmless and functional properties. Given the growing consumer demand for safe food, further research into potential probiotic bacteria is beneficial. Therefore, we aimed to characterize Pediococcus pentosaceus DSPZPP1, a LAB strain isolated from traditional fermented sausages from the Basilicata region of Southern Italy. In this study, we analyzed the whole genome of the P. pentosaceus DSPZPP1 strain and performed in silico characterization to evaluate its applicability for probiotics and use in the food industry. The whole-genome assembly and functional annotations revealed many interesting characteristics of the DSPZPP1 strain. Sequencing raw reads were assembled into a draft genome of size 1,891,398 bp, with a G + C content of 37.3%. Functional annotation identified 1930 protein-encoding genes and 58 RNAs including tRNA, tmRNA, and 16S, 23S, and 5S rRNAs. The analysis shows the presence of genes that encode water-soluble B-group vitamins such as biotin, folate, coenzyme A, and riboflavin. Furthermore, the analysis revealed that the DSPZPP1 strain can synthesize class II bacteriocin, penocin A, adding importance to the food industry for bio-enriched food. The DSPZPP1 genome does not show the presence of plasmids, and no genes associated with antimicrobial resistance and virulence were found. In addition, two intact bacteriophages were identified. Importantly, the lowest probability value in pathogenicity analysis indicates that this strain is non-pathogenic to humans. 16 s rRNA-based phylogenetic analysis and comparative analysis based on ANI and Tetra reveal that the DSPZPP1 strain shares the closest evolutionary relationship with P. pentosaceus DSM 20336 and other Pediococcus strains. Analysis of carbohydrate active enzymes (CAZymes) identified glycosyl transferases (GT) as a main class of enzymes followed by glycoside hydrolases (GH). Our study shows several interesting characteristics of the isolated DSPZPP1 strain from fermented Italian sausages, suggesting its potential use as a promising probiotic candidate and making it more appropriate for selection as a future additive in biopreservation.

Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel.

Pectin extracted by high-speed shearing from passion fruit peel (HSSP) is a potentially excellent wall material for encapsulating curcumin, which has multiple advantages over pectin prepared by heated water extraction. HSSP was used to fabricate complex nanoparticles of zein-sodium caseinate-pectin for encapsulation of curcumin in this study. The influence of heating on the physicochemical properties of the composite nanoparticles was also investigated, as well as the effect of composite nanoparticles on the encapsulation efficiency, antioxidant activity and release characteristics of curcumin. The nanoparticles were formed through electrostatic interactions, hydrogen bonds and hydrophobic interactions between the proteins and HSSP. A temperature of 50 °C was more favorable for generating compact and small-sized nanoparticles, which could effectively improve the encapsulation efficiency and functional properties. Moreover, compared to other pectin used in the study, the nanoparticles prepared with HSSP showed the best functionality with a particle size of 234.28 ± 0.85 nm, encapsulation rate of 90.22 ± 0.54%, free radical scavenging rate of 78.97% and strongest protective capacity in simulated gastric fluid and intestinal release effect. Zein-sodium caseinate-HSSP is effective for encapsulating and delivering hydrophobic bioactive substances such as curcumin, which has potential applications in the functional food and pharmaceutical industries. © 2024 Society of Chemical Industry.

Changes in quality parameters and bioactive components of seedless lime fruit (Citrus latifolia) during cold storage

The postharvest maintenance quality of fruits is significant for industrial applications. The present study was conducted to evaluate of quality parameters and bioactive components of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in perforated polyethylene bags, which were then put into a perforated expanded polystyrene box, and stored in a cool chamber, at 10°C. Quality parameters including skin color, weight loss, total soluble solids (TSS), juice percentage, technological index, titratable acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of storage. The total phenolic content of the juices was measured using a colorimetric method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight loss (< 5%) was also recorded in the first 28 days of storage. The technological index of the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat decreased. Bioactive components such as phenolic and ascorbic acid contents were kept stable (p>0.05) in the first 21 days of storage but considerably reduced after 28 days of storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a simple, convenient cold storage method using a perforated polyethylene bag and expanded polystyrene box can retain the quality and bioactive components of lime fruits for at least 21 days. The findings are significant for the food industrial application of storage lime fruits for fresh utilization or juice processing.

Exploring the Combined Influence of Primary and Secondary Vortex Flows on Heat Transfer Enhancement and Friction Factor in a Dimpled Configuration Twisted Tape with Double Pipe Heat Exchanger Using SiO2 Nano Fluid

The double-pipe heat exchanger has a wider application in food industries, chemical industries, and a wide variety of fields where heat transmission is necessary. This investigation focuses on optimizing heat transfer rates through active, passive, and combined approaches. Within the realm of passive methods, this study specifically examines the use of twisted tape additions in pipe flow. In this study, different factors like swirl flow, primary and secondary vortex flows caused by tape twist, and the presence of a V-cut on the tape are studied. These factors include heat transfer rate, friction factor, and the standard for judging the performance of a V-cut on the tape insert. Experiments have been conducted on a double-pipe heat exchanger with nanofluid silicon dioxide as the working medium. This study encompasses a Reynolds number range of 6000–14,000. Notably, investigations reveal that the introduction of a v-cut on the tape engenders a secondary vortex flow. The enhancement in the Nusselt number at the higher Reynolds number for the primary vortex was observed ineffective as the depth of cut increases. The friction factor is increased by 6.37 times for the e/c ratio, which equals 0.17 (tooth to the depth of the v cut) in comparison to smooth pipe, while the increase in heat transfer rate for the same is 87.73% for Re = 6000.

Upcycling fruit waste into microalgae biotechnology: Perspective views and way forward

Fruit and vegetable wastes are linked to the depletion of natural resources and can pose serious health and environmental risks (e.g. eutrophication, water and soil pollution, and GHG emissions) if improperly managed. Current waste management practices often fail to recover high-value compounds from fruit wastes. Among emerging valorization methods, the utilization of fruit wastes as a feedstock for microalgal biorefineries is a promising approach for achieving net zero waste and sustainable development goals. This is due to the ability of microalgae to efficiently sequester carbon dioxide through photosynthesis, utilize nutrients in wastewater, grow in facilities located on non-arable land, and produce several commercially valuable compounds with applications in food, biofuels, bioplastics, cosmetics, nutraceuticals, pharmaceutics, and various other industries. However, the application of microalgal biotechnology towards upcycling fruit wastes has yet to be implemented on the industrial scale due to several economic, technical, operational, and regulatory challenges. Here, we identify sources of fruit waste along the food supply chain, evaluate current and emerging fruit waste management practices, describe value-added compounds in fruit wastes, and review current methods of microalgal cultivation using fruit wastes as a fermentation medium. We also propose some novel strategies for the practical implementation of industrial microalgal biorefineries for upcycling fruit waste in the future.