From Nature to Innovation: The Uncharted Potential of Natural Deep Eutectic Solvents.

This review discusses the significance of natural deep eutectic solvents (NaDESs) as a promising green extraction technology. It employs the consolidated meta-analytic approach theory methodology, using the Web of Science and Scopus databases to analyze 2091 articles as the basis of the review. This review explores NaDESs by examining their properties, challenges, and limitations. It underscores the broad applications of NaDESs, some of which remain unexplored, with a focus on their roles as solvents and preservatives. NaDESs' connections with nanocarriers and their use in the food, cosmetics, and pharmaceutical sectors are highlighted. This article suggests that biomimicry could inspire researchers to develop technologies that are less harmful to the human body by emulating natural processes. This approach challenges the notion that green science is inferior. This review presents numerous successful studies and applications of NaDESs, concluding that they represent a viable and promising avenue for research in the field of green chemistry.

Integrating Natural Deep Eutectic Solvents into Nanostructured Lipid Carriers: An Industrial Look.

The industries are searching for greener alternatives for their productions due to the rising concern about the environment and creation of waste and by-products without industrial utility for that specific line of products. This investigation describes the development of two stable nanostructured lipid carriers (NLCs): one is the formulation of a standard NLC, and the other one is the same NLC formulation associated with a natural deep eutectic solvent (NaDES). The research presents the formulation paths of the NLCs through completeness, which encompass dynamic light scattering (DLS), zeta potential tests, and pH. Transmission electron microscopy (TEM) and confocal microscopy were performed to clarify the morphology. Cytotoxicity tests with zebrafish were realized, and the results are complementary to the in vitro outcomes reached with fibroblast L132 tests by the MTT technique and the zymography test. Infrared spectroscopy and X-ray diffractometry tests elucidated the link between the physicochemical characteristics of the formulation and its behavior and properties. Different cooling techniques were explored to prove the tailorable properties of the NLCs for any industrial applications. In conclusion, the compiled results show the successful formulation of new nanocarriers based on a sustainable, eco-friendly, and highly tailorable technology, which presents low cytotoxic potential.

A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.

This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), alpha- and beta-ionone, and beta-damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil. Sensorial analyses were also carried out on the wine samples and compared to altitude and climate. Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between alpha- and beta-ionone and beta-damascenone with the vineyard's altitude. Principal component analysis positively correlated wines from higher altitudes with a "bell pepper" aroma. Conversely, the wines made with grapes from lower altitudes were correlated with "red fruits" and "jam" aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines.

Comportamento do leite de búfala (Bubalus bubalis) desnatado e pasteurizado durante o processo de ultrafiltração / The behavior of the skimmed and pasteurized buffalo's milk (Bubalus babalis) during the ultrafiltration process)

O objetivo deste trabalho foi avaliar o comportamento do leite de búfala desnatado e pasteurizado quanto ao fluxo do permeado (J) e as percentagens de retenção (PORCENTAGEM Rt) e de recuperação (PORCENTAGEM Rc) de componentes no retentado durante o processo de ultrafiltração (UF). Os valores médios do fator de redução volumétrico (FRV) e J foram iguais a 3 e 35 L.H-1.m2, respectivamente. As porcentagens de Rt e Rc aumentaram com a elevação do fator de redução volumétrico (FRV). A UC do leite de búfala desnatado e pasteurizado elevou a percentagem de Rt de lipídios (100,0 por cento) e proteínas (94,8 por cento), incluindo a caseira (99,6 por cento) e as proteínas do soro (82,5 por cento), bem como a percentagem de Rc de Ca (99,9 por cento), Mg (81,5 por cento) e P(98,2 por cento).

Avaliação do tempo de meia-vida de antocianinas de uvas cabernet sauvignon em sobet / Evaluation of half-life time of anthocyanins of cabernet sauvignon grapes in sorbet

O objetivo deste trabalho foi avaliar a estabilidade e a viabilidade da aplicação de antocianinas de casca de uva Cabernet Sauvignon (Vitis vinífera L.) como corante natural em sorbet. As amostras foram monitoradas pela medida da absorvência em espectrofotômetro (ultra-violeta visível) durante 7 semanas. Foram realizados cálculos de tempo de meia-vida e percentagem de retenção de cor desses pigmentos em sorbet. O experimento foi realizado com tres repetições em triplicata. Os resultadosdemonstraram que a utilização desses pigmentos em sorbet é via´vel, apresentando tempo de meia-vida de aproximadamente 8 meses e percentagem de retenção de cor de 87,7 por cento ao final do experimento

Copigmentaçäo intra e intermolecular de Antocianinas: uma revisäo / Anthocyanins intra and intermolecular copigmentation: a review

Este trabalho apresenta revisäo de literatura sobre a reaçäo de copigmentaçäo intra e intermolecular e sua relevância na estabilizaçäo de antocianinas. Flavonóides näo-antociânicos, alcalóides, aminoácidos e nucleosídios, entre outros, podem atuar como copigmentos de antocianinas. O aumento na estabilidade das antocianinas ocorre devido à proteçäo fornecida pelo copigmento frente à reaçäo de hidrataçäo do cátion flavilium. Estudos ainda säo necessários para avaliar a estabilidade de antocianinas adicionadas de copigmentos em sistemas modelos de alimentos, visando aumentar o espectro de aplicaçäo dessas como corantes em alimentos e bebidas.