Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage.

This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C. CN was prepared by catastrophic phase inversion, and fresh-cut melon and papaya were artificially inoculated, resulting in 5 log cfu/g of L. monocytogenes. Then, they were treated with 0.30 (CN-0.3) and 0.15 (CN-0.15) µL/mL of CN. CN presented droplet size below 200 nm, monodisperse distribution, and negative surface charge. CN-0.3 reduced the L. monocytogenes counts more efficiently, with counts below the detection limit (1 log cfu/g) in both fruits after 48 h at 4 °C, and 72 h at 8 °C and 12 °C. At 16 °C, L. monocytogenes counts were below the detection limit for CN-0.3 after 120 h in papaya, but it survived the other treatments for 7 days. Both CN-0.3 and CN-0.15 decreased the indigenous microbiota. Scanning electron microscopy (SEM) showed bubbles in L. monocytogenes membrane and cell disruption in fruits treated with CN-0.3. Finally, CN-0.3 treated melon and papaya showed greater brightness, herbal flavor and aroma, firmness, and juiciness, as well as lower sugar and organic acid profile changes than the control samples during storage. Results indicate citral nanoemulsion's efficiency in controlling L. monocytogenes growth on fresh-cut melon and papaya stored at refrigerated temperatures without negatively influencing the sensory parameters.

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance.

In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

What to expect from different drugs used in the treatment of COVID-19: A study on applications and in vivo and in vitro results.

The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed to test possible drugs in response to the COVID-19 outbreak; however, there is still no treatment that is completely effective. Our goal in this paper is to bring together the results of main studies carried out with different drugs in order to help spread the knowledge about possible treatments for COVID-19 that have been suggested so far.

The Use of Thermal Analysis and Photoacoustic Spectroscopy in the Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara Palm Fruit (Euterpe edulis Mart.) and Their Application in Food.

Anthocyanins extracted from the pulp of the fruit of juçara palm (Euterpe edulis Mart.) were microencapsulated with maltodextrin in order to stabilise them. Photoacoustic spectroscopy was used to investigate the photostability of the microencapsulated samples. Complementary differential scanning calorimetry and scanning electron microscopy measurements were also performed. Lyophilised extract had 14 340.2 mg/L of total anthocyanins, and the microencapsulation efficiency of 93.6%. Temperature analysis showed that maltodextrin conferred protection up to 70 °C for 120 min. Scanning electron microscopy showed that the microencapsulated particles had a flake-like morphology with a smooth surface, characteristic of lyophilisation processes. In addition, when added to yogurt, a red colourant was predominant in the samples at pH from 1.5 up to 5.0. Thermal analysis showed a weak interaction between the sample and the encapsulating agent, and photoacoustic data indicated the photostability of the matrix when exposed to light. Yogurts containing microencapsulated anthocyanins showed a more intense pink colour than yogurts treated with pure dye, and sensory analysis demonstrated that they can have good acceptance on the market. Microencapsulation enabled the innovative application of anthocyanins from juçara palm fruit, and complementary techniques allied to the photoacoustic spectroscopy were effective tools for its evaluation.

Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin: stability, solubility, and food application.

Stability of potassium norbixinate and curcumin by microencapsulation with maltodextrin DE20 and freeze-drying was evaluated as a function of exposition to light, air, different pH, water solubility, and in food applications. The best results were obtained with microencapsulated potassium norbixinate 1:20, which, when vacuum-packed and in the presence of natural light, showed color retention of 78%, while microencapsulated curcumin 1:20 showed color retention of 71%. Differential scanning calorimetry and thermogravimetry provided an indication of interaction between colorants and maltodextrin. Photoacoustic spectroscopy (PAS) showed that free and microencapsulated colorants exhibited high rates of absorption throughout the measured spectral region. This work evidenced that the freeze-drying process is favorable for microencapsulation of curcumin by maltodextrin, providing improved solubility to the microencapsulated colorant. Both microencapsulated colorants showed relevant results for use in a wide range of pH and food applications. The PAS technique was useful for the evaluation of the stability of free and microencapsulated colorants.

Interaction of curcumin and bixin with ß-cyclodextrin: complexation methods, stability, and applications in food.

This work aimed to compare methods for the formation of complexes of bixin and curcumin with ß-cyclodextrin (ß-CD) and to evaluate the stability of the complexes formed by these methods and their food applications. The stoichiometric relationship between curcumin and ß-CD was 1:2 and that between bixin and ß-CD was 1:1. Curcumin-ß-CD and bixin-ß-CD complexes formed by kneading, coprecipitation, and simple mixing were evaluated by differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), or nuclear magnetic resonance (NMR-H). For both curcumin and bixin, the best method of complexation was coprecipitation. Complexation of colorants with ß-CD promoted an intensification of color and increased water solubility; however, stabilization in the presence of light occurred only for bixin. Application of curcumin-ß-CD in cheese and yogurt and bixin-ß-CD in the curd did not alter the initial characteristics of the products, which were sensorialy well accepted. Therefore, the complexation of these natural colorants with ß-CD favors their use in low-fat foods, broadening the field of industrial application.