Olive pomace upcycling: Eco-friendly production of cellulose nanofibers by enzymatic hydrolysis and application in starch films.

Olive pomace (OP) waste, produced in large quantities, contains significant amounts of cellulose and fibers, making it a valuable resource for developing reinforcing ingredients in biodegradable packaging materials. This study aimed to produce nanofibers from OP using enzymatic hydrolysis with hemicellulases and cellulases, and to incorporate these nanofibers into starch films as a reinforcing agent. Cellulose nanofibers (CNFs) were prepared by alkaline pretreatment followed by enzymatic hydrolysis (with hemicellulases and cellulases) from olive pomace and applied as reinforcement in starch films in concentrations of 0.5%-5% (w/v). The nanofibers were analyzed according to composition, structural, and thermal properties. The nanofibers' suspension presented a cloudy and white color in aqueous suspension, the X-ray diffraction (XRD) analysis showed the increase of crystallinity, and the fibers' range was no wider than 100 nm (according to Scherer equation). The composition analysis showed the decrease of carbonyl groups of hemicellulose and lignin. The starch films presented a homogenous surface. The solubility from these biodegradable films significantly reduced after the incorporation of CNF, and the nanomaterial's presence improved the degradation temperature (from 310°C to 322°C) and the mechanical resistance because the tension of rupture increased from 3.79 to 6.21 MPa. PRACTICAL APPLICATION: The utilization of waste from the olive pomace for cellulose nanofiber production holds promise, given the nanofibers' ability to readily integrate into various materials, including starches used in biodegradable film production. Within these matrices, nanofibers act as structure reinforcers and significantly reduce the solubility of films. Although biodegradable films ensure the shelf life, safety, and quality of food, their properties currently do not match those of traditional petroleum-based materials at an industrial scale, indicating a need for further enhancement.

Potential use of other starch sources in the treatment of glycogen storage disease type Ia - an in vitro study.

BACKGROUND: Glycogen storage disease type Ia (GSD-Ia) is one of the most common hepatic GSD. Its treatment mainly consists of a diet including a high intake of slow-digestion carbohydrates such as raw cornstarch and the restriction of simple sugars. This enables the maintenance of euglycemia and prevents secondary metabolic disorders. Starch is a glucose polymer formed by amylose and amylopectin, which can be obtained from distinct sources. Although uncooked cornstarch has been successfully used in the treatment of GSD-Ia, it can lead to hyperglycemia and weight gain. in vitro andin vivo tests indicated that sweet manioc starch can be potentially used in the treatment of GSD-Ia. RESULTS: The moisture analysis revealed a variation from 10.3 to 12.8% in the sweet manioc starch samples, whereas the moisture content of uncooked cornstarch ranged from 7.3 to 11.1%. Quantifiable sugar was detected in 3/5 samples of sweet manioc starch and 1/3 samples of uncooked cornstarch. Notably, this uncooked cornstarch brand is widely employed in GSD-Ia treatment in Brazil. Products B and E had higher values of amylopectin and undetectable levels of sugars. A clinical trial is warranted to compare samples F and G and determine the impact of sugar trace in the same dietary source of starch. CONCLUSIONS: Collectively, the results demonstrated possible therapeutic alternatives for GSD-Ia in addition to traditional uncooked cornstarch.

Active Films of Cassava Starch Incorporated with Carvacrol Nanocapsules.

The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with carvacrol (CMNC) and assess their impact on the physical, mechanical, and barrier properties of the films, as well as their efficacy against foodborne pathogens. The addition of free carvacrol led to a reduction in mechanical properties due to its hydrophobic nature and limited interaction with the polymeric matrix. Conversely, CMNC enhanced elongation at break and reduced light transmission, with a more uniform distribution in the polymeric matrix. Films containing 8% carvacrol exhibited inhibitory effects against Salmonella and Listeria monocytogenes, further potentiated when encapsulated in chia mucilage nanocapsules. These findings suggest that such films hold promise as active packaging materials to inhibit bacterial growth, ensuring food safety and extending shelf life.

Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants.

In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV-Vis light, consequently preserving 72% of a vitamin B2 stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant.

Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules.

Biodegradable and active packaging based on cassava starch incorporated bixin nanocapsules with different concentrations were developed. The physical, mechanical, barrier properties and antioxidant activity of the active packaging were studieds. The films incorporated with bixin nanocapsules were found to be homogeneous and thermally stable. Films with higher concentrations of bixin nanocapsules exhibited a significant decrease in tensile strength, water solubility and increase in elongation at break and water vapour permeability, well as, significant improvement in protection against UV and visible light. The films were used to pack sunflower oil under accelerated oxidation conditions (65 % RH/35 °C). Sunflower oil packaged in films with bixin exhibited lower oxidation rates, thus maintaining its freshness according to Codex Alimentarius guidelines (<10 mEq kg-1). Films containing bixin nanocapsules are very promising materials for use as packaging with antioxidant properties for maintaining food safety and extending the shelf life.

The effect of the carotenoid bixin and annatto seeds on hematological markers and nephrotoxicity in rats subjected to chronic treatment with cisplatin

ABSTRACT This study assessed the protective effect of the carotenoid bixin and annatto seeds against possible nephrotoxicity induced with a single peritoneal administration of pharmacological cisplatin in male Wistar rats. After 48 h, the blood cell differential count showed a significant reduction in neutrophil counts in rats that received a diet rich in bixin when compared to the group that received only cisplatin. The use of cisplatin led to an increase in kidney weight. The carotenoid bixin attenuated renal injury, characterized by increased polymorphonuclear infiltration. No protective effect was observed with respect to Annatto. These results demonstrate the role of toxic cisplatin and suggest that bixin affords a protective effect against cisplatin-induced nephrotoxicity in adult Wistar rats.

Antioxidants from Annatto Seeds as Possible Inhibitory Agents of the Hepatotoxicity Induced by the Antitumor Agent Cisplatin.

The effects of annatto seeds and of bixin on the oxidative damage induced by cisplatin in male Wistar rats was evaluated in the present study by way of lipid peroxidation, weight gain, the food efficiency coefficient, fat deposits in the hepatocytes and dosing of the enzymes in this organ. The animals were divided into four groups: control group (CG), cisplatin group (CPG), bixin+cisplatin group (CBG) and annatto+cisplatin group (CUG). Cisplatin (5 mg/kg body weight) was injected intraperitoneally 48 hours before the end of the experiment. The bixin and annatto were administered daily together with the commercial feed. The pre-treatment with annatto and bixin attenuated the cisplatin-induced liver damage and significantly reduced the enzymes AST and ALT. Annatto was shown to be capable of inhibiting lipid peroxidation as determined by TBARS. These results suggest that annatto seeds and bixin could be important agents in the reduction of cisplatin-induced hepatotoxicity.

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

RESUMO O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado.

Desenvolvimento de espessante alimentar com valor nutricional agregado, destinado ao manejo da disfagia / Development of food thickener with aggregated nutritional value, for the management of dysphagia

A disfagia se caracteriza por uma disfunção no processo de deglutição, sinal prevalente de doenças degenerativas como esclerose múltipla e doença de Parkinson. Alimentos de textura modificada e bebidas espessadas são tradicionalmente utilizados no auxílio para o tratamento clínico da disfagia. Assim, este trabalho objetivou desenvolver uma formulação de espessante alimentar com valor nutricional agregado, e avaliar sua eficiência em diferentes alimentos líquidos (leite integral, sucos de maçã, uva e laranja), sob diferentes condições de tempo de preparo (10 e 120 minutos e 24 horas) e temperatura ambiente (25°C) e refrigerada (10°C). A formulação foi composta de concentrado proteico de soro, mix de vitaminas e minerais e goma guar como agente espessante. Os valores obtidos para a viscosidade mostraram diferença estatisticamente significativa (P<0,05) entre os tempos de espessamento, sendo que as viscosidades no tempo de 10 minutos e após 24 horas variaram, respectivamente, 58±3cP a 180±2cP na consistência de néctar; de 310±4Cp a 1084±3cP na consistência de mel e 844±14 a 2848±22cP na consistência de pudim. No entanto, a maioria das bebidas permaneceu dentro dos padrões internacionais sugeridos pela National Dysphagia Diet (NDD), para a consistência de alimentos destinados a pacientes disfágicos.

Dysphagia is characterized by a dysfunction of the swallowing process, being a prevalent symptom of degenerative diseases such as multiple sclerosis and Parkinson's disease. Foods with modified texture and thickened beverages are traditionally used in the clinical treatment of dysphagia. This study aims to develop a formulation of food thickener with value nutritional aggregate, as well as evaluate its action on various liquid food , under different conditions of preparation time (10 and 120 minutes and 24 hours) temperature (25°C) and refrigeration (10°C). The formulation was composed of whey protein concentrate (WPC), mix of vitamins and minerals and guar gum as a thickening agent. The values obtained for the viscosity showed a difference statistically significant at the 5% level, between the times of thickening, ranging from 58±3CP to 2848±3CP, as well as between different samples tested when compared to each other for the same time. However, viscosity measurements showed that the most beverages are in international standards suggested by the National Dysphagia Diet (NDD), for consistency of food for dysphagia patients.

Caracterização física, química e sensorial de sobremesas à base de soja, elaboradas com mucilagem de chia / Physical, chemical and sensory characterization of soy-based desserts made with chia mucilage

No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja com e sem adição de mucilagem de chia, utilizada como espessante alimentar. As formulações foram caracterizadas quanto as suas propriedades reológicas, °Brix, pH e cor. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ), utilizando-se uma equipe de 10 julgadores treinados. Os resultados mostraram que as amostras não diferiram quanto aos valores de pH, °Brix e coordenada cromática a*. Quanto aos outros parâmetros de cor e reológicos, foram detectadas diferenças significativas entre as amostras, o que mostra a influência do tipo de espessante nestas características. Os resultados da ADQ mostraram que as amostras não apresentaram diferenças estatísticas quanto aos atributos, cor rosa, sabor de goiaba, sabor de soja e cremosidade, porém diferiram quanto à consistência. Com isso, conclui-se que a adição da mucilagem de chia pode ser feita sem causar grandes modificações ao produto.

In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, °Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, ° Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.