Isolation of taro peel cellulose nanofibers and its application in improving functional properties of taro starch nanocomposites films.

The current work focuses on developing nanocomposite films using taro starch and cellulose nanofibers extracted from the root's peel. Films were prepared using mixtures of starch, cellulose nanofibers (0 %, 5 %, 10 %, and 15 % w/w), glycerol, and water. Results showed that the addition of cellulose nanofibers increased film thickness, opacity, UV-light barrier capacity, and water swelling percentage. All films showed a typical B-type X-ray diffraction pattern characteristic of semicrystalline materials. FTIR analysis confirmed chemical interactions between the starch chains and the nanofibers, which probably interact through hydrogen bonds. Nanocomposite films exhibited increased tensile strength and reduced strain at break compared to control materials. Films with cellulose nanofibers showed an increase in Young's modulus compared to control ones, with no differences observed between films with cellulose nanofibers at 10 % and 15 %. Furthermore, films with cellulose nanofibers at 5 % and 10 % exhibited lower water vapor permeability than control samples, while those with cellulose nanofibers at 15 % showed an increase in this parameter compared to other materials. These results suggest that incorporating taro cellulose nanofibers is a promising alternative for obtaining taro starch nanocomposites films with improved properties.

Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption.

Bioactive compounds have remarkable biological activities for health, nutrition, and food preservation. However, these compounds are chemically unstable maily when exposure at high temperatures, light, and humidity. Several stabilization techniques have been used to protect these compounds, expanding their application range. Therefore, this review aims to show the main bioactive compounds currently studied and the use of stabilization techniques, such as encapsulation and adsorption, for food application. A broader systematic classification of bioactive compounds based on phenolic and non-phenolic sub-levels was suggested, which can assist in a deeper discussion of results, including the correlation of biological activities, their synergistic effects, and their enhanced stabilization on materials that promote a well-controlled delivery (higher bioavailability). Research on Scopus Database was used to identify the scientific trends for stabilization methods (2016-2020). This review article focused on analyzing bioactive encapsulation using cold processing techniques such as ionic gelation, emulsification, complex coacervation, and adsorption to expand production and application in the food sector.

Adsorption-desorption of anthocyanins from jambolan (Syzygium cumini) fruit in laponite® platelets: Kinetic models, physicochemical characterization, and functional properties of biohybrids.

This study aims to develop and characterize biohybrids (BH) based on anthocyanins (ACNs) from jambolan (Syzygium cumini) and laponite® (Lap). ACNs from jambolan fruit were extracted using an acidified water solution at pH 1. ACNs were recovered from extract using Lap as adsorbent between 5 °C and 40 °C. There was no significant effect (p > 0.05) of the temperature on the adsorption process of ACNs. Thus, the process was classified as physical adsorption in heterogeneous sites where ACNs were stabilized by means of van der Waals force, π - π force, and hydrogen bonding on the Lap surface. After adsorption, the BH powder appeared to have an amorphous structure and red color. However, the color changed at pH ≥ 7. In addition, the obtained BH showed antioxidant properties and high stability when exposed to visible light irradiation. This research reports new information about the valorization and application of ACNs from jambolan for food industrial applications.

Water desorption of cassava starch granules: A study based on thermogravimetric analysis of aqueous suspensions and humid powders.

This work reports on water desorption from cassava starch in relation with the structure and conditioning of granules in suspensions or after equilibration in desiccators. The experimental work is performed by thermogravimetric analysis with isothermal and non-isothermal protocols and interpreted to derive the activation energies and desorption frequencies according to the humidity range with no adjustable parameter. The analysis points out the different types of water interacting with the starch granules and relates the drying coefficients to their microscopic structure. The work helps clarifying contradictory and partial results from the literature.