PELÍCULAS COMESTIBLES ELABORADAS CON PECTINA DE CÁSCARA DE PIÑA (Ananas comosus L.)

Objective: The aim of this work was to produce edible films with pectin extracted from the pineapple peel (Ananas comosus L.), as well as to evaluate its characteristics such as color, resistance to perforation and degradability. Design / methodology / approach: The edible films from the pineapple peel pectin were made using the casting method (7ml and 10ml). Results: The results showed that the pineapple peel pectin films had lower luminosity and puncture resistance values ??(between 42.18 ± 0.47 and 31.07 ± 0.66, between 8.87 ± 0.82 N and 3.61 ± 0.4 N) than the control (citrus fruits) (between 86 ± 0.26 and 85.46 ± 0.99, between 26.01 ± 2.9 N and 18.82 ± 1.9 N), but its degradability (% weight loss) on the first day was significantly higher (P<0.05); at the end (7 days) both types of films showed similar degradability (99%). Study limitations / implications: The physical and mechanical properties of edible films made with pectin extracted from pineapple peel should be improved. Findings / Conclusions: This work showed that pineapple peel pectin films are highly biodegradable, so their use and application in foods is possible; however, more studies are required to optimize their physical and mechanical characteristics.Objetivo: Elaborar películas comestibles con la pectina extraída de la cáscara de piña, (Ananas comosus L.) y evaluar características de color, resistencia a la perforación y degradabilidad. Diseño/metodología/aproximación: Las películas comestibles se elaboraron utilizando el método de vaciado en placa (7ml y 10ml). Resultados: Las películas de pectina de cáscara de piña tuvieron valores de luminosidad y resistencia a la perforación menores (entre 42.18 ±0.47 y 31.07 ±0.66; entre 8.87 ±0.82 N y 3.61 ±0.4 N) que las del control (cítricos) (entre 86.0 ±0.26 y 85.46 ±0.99; entre 26.01 ±2.9 N y 18.82 ±1.9 N) pero su degradabilidad (% pérdida de peso) al primer día fue significativamente mayor (P<0.05); al final (7 d) ambos tipos de películas mostraron una degradabilidad similar (99%). Limitaciones del estudio/implicaciones: Se deben mejorar las propiedades físicas y mecánicas de las películas comestibles hechas con pectina extraída de la cáscara de piña. Hallazgos/conclusiones: Este trabajo demostró que las películas a partir de pectina de cáscara de piña son altamente biodegradables y no se descarta su uso y aplicación en alimentos; sin embargo, se requieren más estudios para la optimización de sus características físicas y mecánicas

Green Coating Polymers in Meat Preservation

Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products

Cinnamon: An antimicrobial ingredient for active packaging

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGCinnamon (Cinnamomum spp.) is one of the oldest spices known to humankind and is used in culinary and traditional medicine practices. It is obtained from the inner bark of cinnamon trees and contains cinnamaldehyde, cinnamic acid, and cinnamate responsible for its antimicrobial activities. The focus on agri-food industry challenges, such as sustainability, antibiotic-resistant, eco-friendly farming, and the clean label, has been highlighted and increased. Therefore, the review will give a critical snapshot of cinnamon's potential to respond to the agri-food industry challenge. Cinnamon essential oil, obtained from both bark and leave, has been widely used as an antimicrobial ingredient against spoilage microorganisms and foodborne pathogens in the formulations of biodegradative films, edible coating, and adhesive patches. In addition to antibacterial and antifungal activity shown by these packaging, the cinnamon essential oil can improve the barrier, thermal and mechanical properties of films and coatings.GAIN (Axencia Galega de Innovación) | Ref. IN607A2019/01CYTED | Ref. 119RT0568Ministerio de UniversidadesUniversidade de Vigo/CISU

Synthesis and Characterization of Chanar Gum Films

New polysaccharides are being intensely studied as sources of edible materials, with potential application in food packaging systems, eco-materials and the pharmaceutical industry. This investigation aimed to develop biopolymer films based on the polysaccharides obtained from chañar (CH) fruit (Geoffrea decorticans). The resulting polysaccharides, from hydrothermal extraction (CHT) and acid extraction (CHA) were hydrodynamically characterized, with density, viscosity, and diffusion coefficient measurements to obtain their properties in an aqueous solution (intrinsic viscosity, shape factor, partial specific volume, hydration value, molecular weight, and hydrodynamic radius). The polysaccharides films (CHTF and CHAF) were characterized with SEM/EDX, DSC, TGA-DTG, FTIR, DRX, mechanical tests, water vapor permeation, colorimetry, antioxidant capacity, and biodegradability, to determine potential applications based on these properties. The results indicated that the extraction method affects the hydrodynamic properties of the obtained polysaccharide. They differ in molecular weight, and RH of CHT was greater than CHA. Both gums were quasi-spherical, and the νa/b value of CHT was more than CHA. The films properties did not present significant differences in most cases. SEM micrographs illustrate that CHAF presents a much rougher surface. The results of the mechanical analysis show that CHTF has better mechanical properties, it has higher elongation at break and tensile strength, with a Young Modulus of 2.8 MPa. Thermal analysis indicates good thermal stability of the films until about 150◦ C. The degradation study shows that CH films are biodegradable in a 35 day range. The study of this properties is critical to demonstrate the functionality of biopolymers and their application. The obtained results represent an advantage and evidence that chañar is an interesting source for extract polysaccharides with film forming properties.Fil: Lazo Delgado, Lismet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaFil: Melo, Gisela Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; ArgentinaFil: Auad, María Luján. Auburn University.; Estados UnidosFil: Filippa, Mauricio Andres. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; ArgentinaFil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentin

Cellulose Nanofibers from Cassava Bagasse: Characterization and Application on Tapioca-Film

Cassava bagasse, a solid by-product of cassava starch industry, is a source of natural fibers can be used as  a reinforcement filler to overcome poor mechanical property of films. This research aims to study the character of cellulose nanofibers which produced from cassava bagasse and to study the influence of its application on the mechanical properties of tapioca-based film. Cellulose nanofibres from cassava bagasse were obtained through a series of chemical treatments (alkali treatment, bleaching, and acid hydrolysis) and mechanical treatment (high velocity mixer). Cellulose nanofibres with diameters in the range of 5-8 nm and estimated lengths of several micrometers were obtained from cassava bagasse. Zeta potential measurement indicated that cellulose nanofibers suspension has good stability. FT-IR spectroscopic of cellulose nanofibers demonstrated that the chemical treatment led to partial removal of hemicelluloses and lignin from the structure of fibers. XRD results are revealed that chemical treatment also improved crystallinity of fibers from 14.52% in cassava bagasse to 39,37% in cellulose nanofibres. It was observed that the addition of cellulose nanofibers improved tensile strength of films and decreased its elongation at break. Keywords: Cassava bagasse, Cellulose nanofibers, Tapioca film, Fille

Application of fermentation for the valorization of residues from Cactaceae family

Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.Agencia Estatal de Investigación | Ref. RYC-2017-22891Xunta de Galicia | Ref. ED431F 2020/12Xunta de Galicia | Ref. ED481B-2021/152Xunta de Galicia | Ref. ED481A 2021/313Financiado para publicación en acceso aberto: Universidade de Vigo/CISU

Banana Nutrition

Banana Nutrition - Function and Processing Kinetics covers the nutritional aspects of the banana plant and fruit. The book contains substantial scientific information written in an easy-to-understand format. The chapters include information on pharmacological aspects of banana; banana bioactives: absorption, utilization, and health benefits; banana pseudo-stem fiber: preparation, characteristics, and applications; banana drying kinetics and technologies; and integrating text mining and network analysis for topic detection from published articles on banana sensory characteristics. All the chapters contain recent advances in science and technology regarding the banana that will appeal to farmers, plant breeders, food industry, investors, and consumers as well as students and researchers. Readers will harness valuable information about the banana in controlling food security and non-communicable nutrition-related human illnesses

Chapter 34 - Biocompatibility of nanocellulose: Emerging biomedical applications

Nanocellulose already proved to be a highly relevant material for biomedical applications, ensued by its outstanding mechanical properties and, more importantly, its biocompatibility. Nevertheless, despite their previous intensive research, a notable number of emerging applications are still being developed. Interestingly, this drive is not solely based on the nanocellulose features, but also heavily dependent on sustainability. The three core nanocelluloses encompass cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial nanocellulose (BNC). All these different types of nanocellulose display highly interesting biomedical properties per se, after modification and when used in composite formulations. Novel applications that use nanocellulose includewell-known areas, namely, wound dressings, implants, indwelling medical devices, scaffolds, and novel printed scaffolds. Their cytotoxicity and biocompatibility using recent methodologies are thoroughly analyzed to reinforce their near future applicability. By analyzing the pristine core nanocellulose, none display cytotoxicity. However, CNF has the highest potential to fail long-term biocompatibility since it tends to trigger inflammation. On the other hand, neverdried BNC displays a remarkable biocompatibility. Despite this, all nanocelluloses clearly represent a flag bearer of future superior biomaterials, being elite materials in the urgent replacement of our petrochemical dependence

7th International ISEKI-Food Conference: next-generation of food research, education and industry. Book of abstracts

As part of its mission, ISEKI-Food Association establishes and maintains a network among universities, research institutions, and companies in the food chain in addition to working to ensure that food studies are of high quality. However, we must also begin planning how to gear science, education, and the food industry to meet the needs of future generations as well as how to contribute to the sustainability of our planet by these food actors. In light of this, the 7th International ISEKI-Food Conference, which had as main theme “NEXT-GENERATION OF FOOD RESEARCH, EDUCATION AND INDUSTRY”, focused on future challenges in education on food science and technology, in research activities related to processing, quality and safety, packaging of foods and in societal engagements in the field divided in three main sections: EDUCATION: CHALLENGES OF EDUCATION IN A CHANGING WORLD; RESEARCH: NEXT GENERATION OF FOODS; and SOCIETY ENGAGEMENT: SOCIETY AND FOOD INDUSTRY. The conference was dedicated to all food actors, creating bridges among them. The delegates had the opportunity to exchange new ideas and experiences face to face, to establish business or research relations, and find global partners for future collaborations.info:eu-repo/semantics/publishedVersio

Hydrophobic Polymers from Food Waste: Resources and Synthesis

The food waste generated annually is approximately 1.3 Pg. It contains chemical feedstock that could be diverted to materials production as the mineral oil price rises, incurring no conflict over land use and providing new wealth-creating opportunities for food-producing countries. It potentially realigns the industrial and agricultural sectors of national economies. Food waste production scales with population as does demand for materials. This review builds upon previous landmark papers in Polymer Reviews that address biomass in polymer production. It surveys the current global food-waste resource and demonstrates how it could be used in the generation of hydrophobic polymers