Whey Proteins–Zinc Oxide Bionanocomposite as Antibacterial Films

The use of toxic crosslinking agents and reagents in the fabrication of hydrogels is a frequent issue which is particularly concerning for biomedical or food packaging applications. In this study, novel antibacterial bionanocomposite films were obtained through a simple solvent casting technique without using any crosslinking substance. Films were made from a flexible and transparent whey protein matrix containing zinc oxide nanoparticles synthesised via a wet chemical precipitation route. The physicochemical and functional properties of the ZnO nanoparticles and of the composite films were characterised, and their antibacterial activity was tested against S. epidermidis and E. coli. The synthesised ZnO nanoparticles had an average size of about 30 nm and a specific surface area of 49.5 m(2)/g. The swelling ratio of the bionanocomposite films increased at basic pH, which is an appealing feature in relation to the absorption of chronic wound exudate. A n-ZnO concentration-dependent antibacterial effect was observed for composite films. In particular, marked antibacterial activity was observed against S. epidermidis. Overall, these findings suggest that this novel material can be a promising and sustainable alternative in the design of advanced solutions for wound dressing or food packaging

Atmospheric Pressure Cold Plasma and Ozone Technologies: Unconventional Treatments in the Dairy Field. Study of effects on milk proteins as model systems and relevant case studies

Among non-thermal technologies, atmospheric pressure cold plasma (ACP) and ozone treatments have gained enormous pace especially for their safety assurance and sustainability. Many studies and data regarding ACP inactivation of food-borne pathogens are already available in the literature. Most of them concern the decontamination by microorganisms in buffer or food matrices. However, ACP provides opportunities in several other applications including the modifications of food properties for improved functionality and healthy products. The interaction between ACP and whey protein isolate (WPI) and alkaline phosphatase (ALP) enzyme model solutions were investigated in two different experiments. The aims were to study the effects on structure and functionality of the whey protein solutions and structure and residual enzymatic activity of the enzyme solution. In both cases, the findings covered a gap in the dairy field where the general information and research were insufficient. In the first experiment, the results showed an increase in yellow colour and a minor reduction in the pH value in the whey protein solutions (2% w/v). These results were attributed to the reactions of reactive oxygen and nitrogen species of the plasma diffusing into the liquid. The carbonyl groups and the surface hydrophobicity increased, in addition to the reduction of free sulfhydryl (SH) groups, probably due to mild oxidation, which occurred in the proteins following the ACP treatments for 15 min. The protein structure modifications revealed a certain degree of unfolding, which improve foaming and emulsifying capacity. Upon extended treatment for 30 and 60 min, the changes were quite pronounced: the carbonyl and sulfhydryl groups reached equilibrium, the surface hydrophobicity remarkably increased and small aggregates were formed. Overall, the foaming and emulsifying capacity dramatically decreased against an increase of foam stability. In the second experiment, the ALP subjected to the ACP was inactivated in a few seconds and the Weibull model was found to best describe the observed variance in residual activity for all the voltages applied. The results from the circular dichroism spectroscopy revealed a predominance of the \u3b1-helix structure, with a tendency to decrease with increasing treatment time and voltage. The ACP treatment did not affect the temperature and pH of the enzyme solution. Since it is well known that protein functionality and protein structure are strictly connected, in the third experiment possible modifications in the secondary structure of WPI in powder treated with ACP at different voltages and times were studies, throughout the Fourier Transform-Infrared (FTIR) spectroscopy. The second derivate of the amide I region of the spectra is obtained and the results show that the \u3b2-structures are relatively more stable compared to the \u3b1-helix. Changes in the \u3b1-helical structure are evident, and significantly affected by treatment time, at the lower voltage applied than the higher, for which no definite trend is recorded. The study on model systems of whey proteins is also extended using solely the gaseous ozone at a high concentration in order to evaluate the changes in protein structure and their consequences on selected functional properties (fourth experiment). The results show a reduction of free SH groups and an increase in surface hydrophobicity, indicating a self-rearrangement in the protein structure following ozonation. Thus, ozonation allows for the creation of a more flexible structure without forming a strong network of disulphide bonds or aggregations (confirmed by the turbidity analysis and SDS-PAGE). Moreover, ozone processing induces modifications that improve foaming capacity and foam stability, however, a slight reduction in the solubility is encountered. It is a well-known fact that ozone has a strong oxidant potential and the main applicability is related to the decontamination of foods, so the fifth and sixth experiments were focused on relevant case studies in the dairy field. The fourth one aimed to evaluate ozone effectiveness in reducing viable spoilage bacteria load throughout the high moisture (HM) Mozzarella cheese-making process. Many approaches in different phases of processing were tested but the ozone (gaseous and also solubilised in water) was not effective in surface microbiological decontamination of cheeses. However, it can be successfully applied in Mozzarella cheese processing only to decontaminate water contaminated by potential spoilage bacteria before coming into contact with the product. Finally, the last experiment aimed to reduce the microbial load of cheese brines contaminated by the reuse. The different ozone concentrations tested obtained a sufficient Log reduction. Moreover, considering the intermediate concentration tested (0.40 \ub1 0.2 ppm), the treatment time was extended up to 240 min to obtain a 4-Log reduction of the total microbial count (TMC) and other microorganisms considered. The longer the treatment time, the better the sanitisation effect. When the cheese brine samples with different protein contents (from 0.20 to 1.30 g/100 g) were treated, different levels of microbial inactivation were obtained: the higher the protein content, the lower the microbial reduction

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

Tesis por compendio[EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that significantly reduces the fruit's shelf life. The objective of the present thesis was to develop optimum procedures for processing and marketing 'Rojo Brillante' persimmon into a fresh-cut product with the maximum shelf life and best physicochemical, nutritional, sensory and microbiological quality. Firstly, the objective was to evaluate the effect of the maturity stage (MS) at harvest, storage time at 15 ºC before processing, and the application of different antioxidant treatments on enzymatic browning, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon during storage at 5 ºC. Concentrations of 10 g L-1 ascorbic acid (AA) or 10 g L-1 citric acid (CA) controlled tissue browning and maintained the visual quality of fresh-cut persimmon above the limit of marketability for 6-8 storage days at 5 ºC, depending on the MS. However, these acidic solutions reduced fruit firmness as compared to control samples. Further studies showed that the combination of these antioxidants with 10 g L-1 CaCl2 maintained firmness of the persimmon slices within the same range as the control samples. In another work, the application of 1-methylcyclopropene (1-MCP) allowed to process fruits after 45 days of storage at 1 ºC with commercial firmness and the antioxidant solution (10 g L-1 CA + 10 g L-1 CaCl2) extended the limit of marketability up to 9 days of storage at 5 ºC. Different controlled atmosphere conditions in combination with AA or CA dips were also evaluated as a first step to select optimum O2 and CO2 concentrations for modified atmosphere packaging (MAP) of fresh-cut 'Rojo Brillante' persimmons. Overall, the combination of antioxidant dips and a controlled atmosphere composed of 5 kPa O2 (balance N2) was proved to be the most effective combination to control enzymatic browning. This atmosphere maintained the visual quality of persimmon slices within the limit of marketability during 7- 9 days at 5 ºC. On the contrary, high CO2 concentrations (10 or 20 kPa) induced darkening in some tissue areas, associated with a flesh disorder known as 'internal flesh browning'. Later studies confirmed the beneficial effect of an active MAP in 5 kPa O2 compared to passive MAP to improve the visual quality of fresh-cut 'Rojo Brillante' persimmon, showing a synergic effect with the antioxidant dip (10 g L-1 CA + 10 g L-1 CaCl2). Antioxidant edible coatings were prepared from whey protein isolate (WPI), soy protein isolate (SPI), hydroxylpropyl methylcellulose (HPMC) and apple pectin as the polymeric matrix. All edible coatings were amended with the antioxidant combination selected (10 g L-1 CA + 10 g L-1 CaCl2). All the edible coatings tested proved effective to control enzymatic browning of persimmon slices. However, the samples treated with the HPMC- and pectin- based coatings were scored with a better visual quality that the rest of the treatments. In general, free radical scavenging activity and total carotenoid content increased in late-season persimmons; whereas, processing (cutting and storage at 5 ºC), antioxidant dips, controlled atmosphere storage or edible coatings had no clear effect on nutritional quality (vitamin C, free radical scavenging activity, total phenolic content, and carotenoids) of fresh-cut persimmons.[ES] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' es un cultivar astringente que presenta unas propiedades organolépticas y nutricionales excelentes. En la última década, su cultivo en el área mediterránea de España se ha incrementado de manera exponencial con el desarrollo de la tecnología que permite eliminar la astringencia, manteniendo la firmeza del mismo. Esta nueva forma de presentación, aporta numerosas ventajas, entre la que se incluye la posibilidad de ser comercializado como fruta fresca cortada. Sin embargo, el éxito comercial del producto está limitado por el pardeamiento enzimático, la pérdida de firmeza y al crecimiento microbiano. En este contexto, el objetivo de la Tesis ha sido el desarrollo de caqui 'Rojo Brillante' fresco cortado mediante un enfoque que integra el estudio de las características del producto en el momento del procesado y de distintas tecnologías que mantengan la calidad físico-química, sensorial, nutricional y microbiológica del producto durante un periodo que permita su comercialización. En primer lugar, se evaluó el efecto del estado de madurez (MS) en el momento de recolección, el tiempo de almacenamiento a 15 ºC antes del procesado y la aplicación de diferentes antioxidantes en el pardeamiento enzimático y la calidad sensorial y nutricional del caqui 'Rojo Brillante' cortado y almacenado a 5 ºC. La aplicación de 10 g L-1 de ácido ascórbico (AA) ó 10 g L-1 ácido cítrico (CA) controló el pardeamiento enzimático y mantuvo la calidad visual del caqui por encima del límite de comercialización entre 6 y 8 días de almacenamiento a 5 ºC, dependiendo del MS. Sin embrago, la aplicación de estos antioxidantes redujo de manera significativa la firmeza del fruto respecto al control. La combinación de estos antioxidantes con 10 g L-1 de CaCl2 permitió mantener la firmeza en el mismo rango que las muestras control. En un trabajo posterior, la aplicación de 1-metilciclopropeno (1-MCP) permitió procesar caqui almacenado 45 días a 1 ºC con una buena firmeza comercial y el tratamiento antioxidante (10 g L-1 CA + 10 g L-1 CaCl2) consiguió alcanzar un límite de comercialización del producto de 9 días a 5 ºC. La evaluación de distintas atmósferas controladas en combinación con tratamientos antioxidantes (AA o CA), como paso previo al envasado en atmósfera modificada (MAP) del caqui, mostró como más efectiva en el control del pardeamiento enzimático la atmósfera compuesta por 5 kPa O2 (balance N2). Esta atmósfera mantuvo la calidad visual del caqui cortado dentro del límite de comercialización durante 7-9 días a 5 ºC. Por el contrario, la aplicación de altas concentraciones de CO2 (10 ó 20 kPa) dio lugar a un pardeamiento en ciertas zonas de la pulpa que se conoce como 'internal flesh browning'. Estudios posteriores confirmaron el efecto beneficioso del envasado de caqui cortado y tratado con solución antioxidante (CA-CaCl2) en una MAP activa de 5 kPa O2 en la calidad visual del fruto frente a la aplicación de una MAP pasiva. El desarrollo de recubrimientos comestibles con capacidad antioxidante se realizó mediante la incorporación de antioxidantes (10 g L-1 CA + 10 g L-1 CaCl2) a formulaciones a base de proteína de suero lácteo (WPI), proteína de soja (SPI), hidroxipropilmetilcelulosa (HPMC) y pectina. Todos los recubrimientos fueron efectivos controlando el pardeamiento enzimático del caqui cortado, siendo las muestras recubiertas con HPMC y pectina las mejor evaluadas visualmente. En general, el procesado, la aplicación de antioxidantes, el envasado en atmósferas controladas y los distintos recubrimientos comestibles estudiados, si bien no mostraron un efecto claro en los parámetros de calidad nutricional evaluados, no tuvieron un efecto negativo en los mismos. Por otra parte, los frutos cosechados a final de campaña tuvieron mayor actividad antioxidante y contenido en carotenoides.[CA] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' és un cultiu astringent que presenta unes propietats organolèptiques i nutricionals excel¿lents. En la última dècada, el seu cultiu en l'àrea mediterrània d'Espanya s'ha incrementat de manera exponencial amb el desenvolupament de la tecnologia que permet eliminar l'astringència, mantenint la fermesa del mateix. Esta nova forma de presentació, aporta un gran nombre d'avantatges, entre els quals s'inclou la possibilitat de comercialitzar-lo com fruita fresca processada. No obstant, l'èxit comercial del producte està limitat per pardetjament enzimàtic, la pèrdua de fermesa i el creixement microbià. L'objectiu de la Tesis ha estat en el desenvolupament de caqui 'Rojo Brillante' tallat en fresc mitjançant un enfocament que integra l'estudi de les característiques del producte en el moment del processat i de diferents tecnologies en el manteniment de la qualitat físico-química, sensorial, nutricional i microbiològica del producte durant un període que permeta la seua comercialització. En primer lloc, es va avaluar l'efecte de l'estat de maduresa (MS) en el moment de recol¿lecció, el temps d'emmagatzemament a 15ºC abans del processat i l'aplicació de diferents tractaments antioxidants en el pardetjament enzimàtic i la qualitat sensorial i nutricional del caqui 'Rojo Brillante' tallat i emmagatzemat a 5 ºC. L'aplicació de 10 g L-1 d'àcid ascòrbic (AA) o 10 g L-1 d'àcid cítric (CA) va controlar el pardetjament enzimàtic i va mantenir la qualitat visual del caqui per damunt del límit de comercialització entre 6-8 dies d'emmagatzemament a 5 ºC, depenent del MS. No obstant, l'aplicació d'antioxidants va reduir de manera significativa la fermesa del fruit comparat amb el control. La combinació d'aquestos antioxidants amb 10 g L-1 de CaCl2 va permetre mantenir la fermesa en el mateix rang que les mostres control. En un treball posterior, l'aplicació de 1-metilciclopropeno (1-MCP) va permetre processar caqui emmagatzemat 45 dies a 1 ºC amb una bona fermesa comercial i a més, el tractament antioxidant (10 g L-1 CA + 10 g L-1 CaCl2) va aconseguir un límit de comercialització del producte tallat de 9 dies a 5 ºC. L'avaluació de diferents atmosferes controlades en combinació amb tractaments antioxidants (AA o CA), com a pas previ a l'envasament en atmosfera modificada (MAP) del caqui 'Rojo Brillante, va mostrar com a més efectiva en el control del pardetjament enzimàtic l'atmosfera composta per 5 kPa O2 (balanç N2). Aquesta atmosfera va mantenir la qualitat visual del caqui tallat dins del límit de comercialització durant 7-9 dies a 5 ºC. Per contra, l'aplicació d'altes concentracions de CO2 (10 ó 20 kPa) va donar lloc a un pardetjament en certes zones de la polpa, el qual és conegut com 'internal flesh browning'. Estudis posteriors van confirmar l'efecte beneficiós de l'envasament de caqui tallat i tractat amb solució antioxidant (CA-CaCl2) en una MAP activa de 5 kPa O2 millorant la qualitat visual de la fruita front a l'aplicació de una MAP passiva. El desenvolupament de recobriments comestibles amb capacitat antioxidant es va realitzar mitjançant la incorporació d'antioxidants (CA-CaCl2) en formulacions a base de proteïna de sèrum làctic (WPI), proteïna de soia (SPI), hidroxipropilmetilcel-lulosa (HPMC) i pectina. Tots els recobriments van ser efectius controlant el pardetjament enzimàtic del caqui tallat. No obstant, les mostres recobertes amb HPMC i pectina van ser millor avaluades visualment que la resta de tractaments. En general, el processat, l'aplicació d'antioxidants, l'envasament en atmosferes controlades i els distints recobriments comestibles estudiats, si bé no van mostrar un efecte clar en els paràmetres de la qualitat nutricional avaluats, no van tindre un efecte negatiu en els mateixos. Per altra banda, els fruits recol¿lectats a final de temporada van tenir major activitat antioxidant i contingut enSanchís Soler, E. (2016). Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/62588TESISCompendi

Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods

This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry

Surface micro-discharge (SMD)

There is an urgent need for an efficient technology of disinfection and sterilization in view of the alarming dimensions health care-associated infections (HAIs) have reached. Cold atmospheric pressure plasma (CAP) can be utilized for hygienic and medical purposes, in particular in surface decontamination applications, and provides a promising alternative to the conventionally used sterilization techniques. Surface Micro-Discharge (SMD) offers a technology for generating CAP that can be applied to wide areas. In the present work, I investigate the plasma chemistry involved in the inactivation of microorganisms by application of the SMD in order to optimize the antimicrobial effect. For this purpose, different strains of vegetative bacteria and bacterial endospores are exposed to the SMD with experimental parameters such as the gas composition, power input, treatment duration and humidity varied. At the same time, the concentration of ozone produced by the SMD is monitored, and its correlation with the antimicrobial efficacy is investigated. I demonstrate that the bactericidal effect of the SMD on both the Gram-negative Escherichia coli and Gram-positive Enterococcus mundtii is similar and strongly correlates with the ozone concentration. The sporicidal effect on Geobacillus stearothermophilus is crucially affected by the humidity, whereas the ozone concentration appears to have no influence. In addition, I investigate the dynamic behavior of ozone produced by the SMD by varying the geometry and the time interval for the plasma generation and by igniting the plasma in two subsequent phases with different frequencies. Possible explanations for the obtained results are provided. This work fortifies the role of SMD as an efficient sterilization method and discloses diverse possibilities for optimizing the antimicrobial effect.Die Häufigkeit der Krankenhausinfektionen und ihre Auswirkung haben alarmierende Ausmaße angenommen. Angesichts dessen besteht ein akuter Bedarf an einer effizienten Technologie für Desinfektion und Sterilisation. Die Anwendung von kaltem atmosphärischen Plasma (englisch: cold atmospheric plasma, CAP) für die Hygiene und Medizin, insbesondere für die Oberflächendekon-tamination, stellt einen Versuch dar, eine schnelle und effektive Sterilisationstechnik zu schaffen. Die Oberflächenentladung (englisch: Surface Micro-Discharge, SMD) bietet eine Technologie für die Erzeugung und Anwendung von CAP. In der vorliegenden Arbeit analysiere ich die antimikrobiellen Eigenschaften der SMD, um die Inaktivierungsmechnismen besser zu verstehen und den antimikrobiellen Effekt zu optimieren. Hierzu werden unterschiedliche Stämme von vegetativen Bakterien und bakteriellen Endosporen unter unterschiedlichen Bedingungen, inklusive der Gaszusammensetzung, der Eingangsleistung, der Behandlungsdauer und der Luftfeuchtigkeit, dem SMD-Plasma ausgesetzt. Gleichzeitig wird die Konzentration des im SMD-Plasma erzeugten Ozons gemessen, um den Zusammenhang mit dem antimikrobiellen Effekt zu untersuchen. Ich zeige in der vorliegenden Arbeit, dass eine SMD-Behandlung auf die gramnegative Escherichia coli und den grampositiven Enterococcus mundtii eine ähnliche Wirkung erzielt. Zudem hängt die bakterizide Wirkung der SMD stark von der Ozonkonzentration ab. Die Luftfeuchtigkeit spielt eine erhebliche Rolle bei der sporiziden Wirkung der SMD auf Geobacillus stearothermophilus, wobei hier die Ozonkonzentration keine Rolle zu spielen scheint. Darüber hinaus untersuche ich die Dynamik der Konzentration des im SMD-Plasma erzeugten Ozons, indem die Geometrie und das Zeitintervall für die Erzeugung der Entladung variiert werden, und indem die Entladung in zwei aufeinander folgenden Phasen mit verschiedenen Frequenzen gezündet wird. Mögliche Erklärungen für die beobachteten Ergebnisse werden vorgeschlagen. Die vorliegende Arbeit untermauert die Rolle der SMD als eine effiziente Sterilisationstechnik und offenbart unterschiedliche Möglichkeiten für die Optimierung des antimikrobiellen Effekts der SMD. Jedoch konnte im Rahmen dieser Arbeit nicht für alle Beobachtungen eine zufriedenstellende Erklärung geliefert werden. Weiterführende Forschungsarbeiten werden daher nahegelegt

Antibacterial Surfaces, Thin Films, and Nanostructured Coatings

Creating antibacterial surfaces is the primary approach in preventing the occurrence and diffusion of clinical infections and foodborne diseases as well as in contrasting the propagation of pandemics in everyday life. Proper surface engineering can inhibit microorganism spread and biofilm formation, can contrast antimicrobial resistance (AMR), and can avoid cross-contamination from a contaminated surface to another and eventually to humans. For these reasons, antibacterial surfaces play a key role in many applications, ranging from biomedicine to food and beverage materials, textiles, and objects with frequent human contact. The incorporation of antimicrobial agents within a surface or their addition onto a surface are very effective strategies to achieve this aim and to properly modify many other surface properties at the same time. In this framework, this Special Issue collects research studying several materials and methods related to the antibacterial properties of surfaces for different applications and discussions about the environmental and human-safety aspects

Clinical Management of Complicated Urinary Tract Infection

Complicated urinary tract infections (cUTIs) are a major cause of hospital admissions and are associated with significant morbidity and health care costs. Knowledge of baseline risk of urinary tract infection can help clinicians make informed diagnostic and therapeutic decisions. Prevalence rates of UTI vary by age, gender, race, and other predisposing risk factors. In this regard, this book provides comprehensive information on etiology, epidemiology, immunology, pathology, pathogenic mechanisms, symptomatology, investigation and management of urinary tract infection. Chapters cover common problems in urinary tract infection and put emphasis on the importance of making a correct clinical decision and choosing the appropriate therapeutic approach. Topics are organized to address all of the major complicated conditions frequently seen in urinary tract infection. The authors have paid particular attention to urological problems like the outcome of patients with vesicoureteric reflux, the factors affecting renal scarring, obstructive uropathy, voiding dysfunction and catheter associated problems. This book will be indispensable for all professionals involved in the medical care of patients with urinary tract infection

Oxide-Based Nanocomposites for Food Packaging Application: A Review

Silver nanoparticles and/or nanoclay [particularly montmorillonite] are used in the majority of nanotechnology applications for food packaging. Other nanomaterials, on the other hand, can also be integrated into packaging. Metal oxide nanoparticles have been added to petroleum-based and biopolymers to produce nanocomposites with improved mechanical, barrier, antioxidants and antimicrobial properties. Nanoparticles migration from packaging, on the other hand, is a source of concern due to their potential toxicity in the human body and the environment. The purpose of this article therefore, was to review the available literature on the utilization of metal oxide-based nanoparticles to produce nanocomposites for food packaging application. Advantages of incorporating metal oxide-based nanoparticles into polymers, as well as migration of these nanomaterials from packaging into foods are discussed. Incorporation of metal oxide nanoparticles into polymers allows for the production of nanocomposites with increased mechanical strength, water and oxygen barrier properties, and can also confer other additional functional properties, such as antioxidant, antimicrobial activity and light-blocking properties. According to migration studies, only a small quantity of nanomaterial migrates from packaging into food simulants or foods, implying that consumer exposure to these nanomaterials and the health concerns associated with them are low. Nonetheless, there is a scarcity of information on the migration of nanomaterials from packaging into actual foods, and more research is desperately needed in this area. This manuscript is useful in the food industries as it indicate the applicability and potential of the oxide-based nanocomposites as a promising approach for use in food packaging applications

Bioactive Compounds from Natural Products: Separation, Characterization and Applications

Dear colleagues, This Special Issue aims to publish new and innovative research that could demonstrate the therapeutic potential of natural health products, through relevant in vitro and/or in vivo biological activities, to prevent or alleviate degenerative diseases. The interaction of natural health products with human microbiota represents an essential aspect, because it could modulate the microbial pattern and alleviate more of a chronic disease’s effects in the case of type 2 diabetes, cardiovascular dysfunctions, neurodegenerative diseases, and inflammatory colon pathologies. Additionally, you are invited to send research based on the effect of different extracts or functional foods used in degenerative pathologies and interactions with human microbiota. We aim to identify new data on in vitro/in vivo research that could demonstrate the bioavailability of natural compounds and the relationship with antioxidant/antimicrobial capacity. Modulated microbiota aspects are expected to be published based on the interaction with natural compounds, natural sweeteners, or other molecules that influence the colon health status