Effect of a Composite Alginate/Grape Pomace Extract Packaging Material for Improving Meat Storage.

The development of food packaging materials that reduce the production of plastic, preserving at the same time the quality of food, is a topic of great interest today for the scientific community. Therefore, this article aims to report the effectiveness of an eco-friendly packaging material based on alginic acid and grape pomace extract from Vitis vinifera L. (winemaking by-products) for storing red meat in a domestic refrigerator. Specifically, biogenic amines are considered "sentinels" of the putrefactive processes, and their presence was thus monitored. For this purpose, an experimental analytical protocol based on the use of solid-phase microextraction coupled with gas chromatography-mass spectrometry was developed during this work for the determination of six biogenic amines (butylamine, cadaverine, isobutylamine, isopentylamine, putrescine, and tyramine). Moreover, by combining the analytical results with those of pH and weight loss measurements, differential scanning calorimetry, and microbiological analysis, it was proved that the studied materials could be proposed as an alternative packaging material for storing foods of animal origin, thus lowering the environmental impact according to sustainability principles.

Realizing Eco-Friendly Water-Resistant Sodium-Alginate-Based Films Blended with a Polyphenolic Aqueous Extract from Grape Pomace Waste for Potential Food Packaging Applications.

Water-resistant and environmentally friendly sodium-alginate-based films have been investigated to develop functional materials to extend the food's shelf-life. A water-stable alginate-based film was prepared, employing both the internal and external gelation approach in the presence of CaCl2. To apply this film to food packaging and thus preserve food quality, the aim of this work is to perform a chemical and physical characterization of the proposed materials, evidencing the main features and stability under different work conditions. Water contact angle measurements showed a value of 65°, suggesting an important reduced hydrophilic character of the obtained alginate films due to the novel CaCl2-induced compacted polymer network. The film's stability was thus checked through swelling measurements in water after varying pH, temperature, and ionic strength. The film was stable at high temperatures and not pH-responsive. Only highly concentrated salt-based solutions negatively affected the proposed packaging, causing a large swelling. Furthermore, a water-based polyphenolic extract from grape (Vitis vinifera L.) pomace waste was embedded inside the films in different amounts in order to confer additional properties. The extract's polyphenolic content (evaluated from HPLC/MS-MS measurements) endowed the films' UV-light screening and enhanced antioxidant properties. These important findings suggest the additional potential role of these films in protecting food from light deterioration. The stability of these hybrid films was also checked by observation, as the polyphenols' presence did not largely alter the alginate network that occurred yet was water-resistant under the described work conditions.

Development of Spirulina sea-weed raw extract/polyamidoamine hydrogel system as novel platform in photodynamic therapy: Photostability and photoactivity of chlorophyll a.

The aim of this paper is to present and characterize Polyamidoamine-based hydrogels (PAA) as scaffolds to host photoactive Chlorophyll a (Chl a) from Spirulina (Arthrospira platensis) sea-weed Extract (SE), for potential applications in Photodynamic Therapy (PDT). The pigment extracted from SE was blended inside PAA without further purification, according to Green Chemistry principles. A comprehensive investigation of this hybrid platform, PAA/SE-based, was thus performed in our laboratory and, by means of Visible absorption and emission spectroscopies, the Chl a features, stability and photoactivity were studied. The obtained results evidenced the presence of two main Chl a forms, monomeric and dimeric, interacting with hydrogel polyamidoamines network. To better understand the nature of this interaction, the spectroscopic investigation of this system was performed both before and after the solidification of the hydrogel, that occurred at least in 24 h. Then, focusing the attention on solid scaffold, the 1Chl a⁎ fluorescence lifetime and FTIR-ATR analyses of PAA/SE were carried out, confirming the findings. The swelling and Point Zero Charge (PZC) measurements of solid PAA and PAA/SE were additionally performed to investigate the hydrogel behavior in water. Chl a molecules blended in PAA were (photo) stable and photoactive, and this latter feature was demonstrated showing that the pigment induced, when swelled in water and under irradiation, the formation of singlet oxygen (1O2), measured by direct and indirect methods.

Α-Cyclodextrin encapsulation of supercritical CO2 extracted oleoresins from different plant matrices: A stability study.

Here we describe the encapsulation in α-cyclodextrins (α-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by supercritical carbon dioxide, to obtain freeze-dried powders useful as ready-to-mix ingredients for novel functional food formulation. The stability of tocochromanols, carotenoids and fatty acids in the oleoresin/α-CD complexes, compared to the corresponding free oleoresins, was also monitored over time in different combinations of storage conditions. Regardless of light, storage at 25°C of free oleoresins determined a rapid decrease in carotenoids, tocochromanols and PUFAs. α-CD encapsulation improved the stability of most bioactive compounds. Storage at 4°C synergized with encapsulation in preventing degradation of bioactives. Unlike all other antioxidants, lycopene in tomato oleoresin/α-CD complex resulted to be more susceptible to oxidation than in free oleoresin, likely due to its selective sequestration from the interaction with other lipophilic molecules of the oleoresin.