Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L.

The effect of the concentrations of the polysaccharide from Anacardium occidentale L. (Policaju) and a surfactant (Tween 80) on relevant properties of edible coatings/films, in view of their application on apples (cv. Golden) was evaluated. The influence of the interactions between those two constituents on apples’ surface properties and on the coating/film’s wettability, water vapor permeability, opacity and mechanical properties was evaluated. The effects of the studied variables (polysaccharide and surfactant concentrations) were analyzed according to a 2² factorial design. Pareto bar charts were used to understand the most significant factors on the studied properties. The addition of surfactant reduced the cohesion forces, therefore reducing the surface tension and increasing the wettability; this resulted in an improved compatibility between the solution and the fruit skin surface. The opacity was also reduced. The results of each of the analyzed properties were adjusted to a polynomial, multifactor model, which provided a good fitting accuracy. This model is important once it will reduce the characterization work needed in subsequent applications of these coatings/films on foods.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes, Brazil)Fundação para a Ciência e a Tecnologia (FCT)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brazi

Quercetin-loaded lecithin/chitosan nanoparticles for functional food applications

This study aimed at the encapsulation of quercetin into lecithin/chitosan nanoparticles using the electrostatic self-assembly technique, followed by evaluation of their functionality (antioxidant activity) and stability at different environmental conditions. These nanoparticles were characterized in terms of: average size, morphology, zeta potential, encapsulation efficiency, loading, and spectroscopic characteristics. Quercetin has been successfully encapsulated in lecithin/chitosan nanoparticles with an efficiency of 96.13 ± 0.44 %. Nanoparticles presented a spherical morphology with an average size of 168.58 ± 20.94 nm and a zeta potential of 56.46 ± 1.94 mV. Stability studies showed that nanoparticles are stable to temperatures ranging between 5 and 70 °C and a pH variation from 3.3 to 5.0. Moreover, encapsulated quercetin showed improved antioxidant properties when compared to free-quercetin. Our results suggest that quercetin-loaded lecithin/chitosan nanoparticles can be used in the manufacture of functional foods.Author Marthyna Pessoa de Souza thanks Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES/PDEE-Brazil) and Fundacao de Amparo a Ciencia e Tecnologia do Estado de Pernambuco (FACEPE, Brazil) for granting her scholarships. Miguel A. Cerqueira is recipient of a fellowship from the Fundacao para a Ciencia e Tecnologia (SFRH/BPD/72753/2010, FCT, POPH-QREN, and FSE Portugal). This research was financially supported by research grants and fellowships from the Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), as well as the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) and Fundacao de Amparo a Ciencia e Tecnologia do Estado de Pernambuco (FACEPE).The support of EU Cost Actions FA0904 and FA1001 is gratefully acknowledged

Xyloglucan and Concanavalin A based dressings in the topical treatment of mice wound healing process

For medical biomaterials, xyloglucan dispersions can form films or gels to be applied as a wound dressing. For this purpose, the structural characterization of xyloglucan dressing (XG) and xyloglucan dressing containing 0.5 mg/mL of concanavalin A (XGL) was performed. The lectin release capacity and stability, cytotoxicity, and pro-wound healing effects were also investigated. XG and XGL films were prepared by mixing 0.5 % (w/v) xyloglucan with 0.3 % (v/v) glycerol. The ConA incorporated in the xyloglucan dressing maintained its biological activity for fourteen days in a controlled-release manner. The films were non-toxic, homogeneous, flexible, and accelerated the wound contraction compared with the control group, promoting less infiltration of inflammatory cells, angiogenesis, remodeling, and early epithelization. The films also alleviate the inflammation phase by reducing the production of pro-inflammatory cytokines (IFN-, TNF-, IL-1, IL-6, and IL-12), especially the XGL film, which promoted the up- and down-regulation of important proteins associated with the wound repair. All these findings suggest that XG and XGL films may represent a good therapeutic approach for wound healing applications.The authors are grateful for the financial support for research grants from the Conselho Nacional de Desenvolvimento Científico e Tecnol ´ogico (CNPq), Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and the Fundaç˜ao de Amparo `a Ciˆencia e Tecnologia do Estado de Pernambuco (FACEPE). We are grateful to the Centro de Tecnologias Estrat´egicas do Nordeste (CETENE) and to the Laborat´orio de Imunopatologia Keizo Asami-LIKA at the Universidade Federal de Pernambuco (UFPE) for access to its installation and technical assistance.info:eu-repo/semantics/publishedVersio

Molecular fragmentation of wheat-germ agglutinin induced by food irradiation reduces its allergenicity in sensitised mice

WGA, an agglutinin from wheat germ which is largely responsible for many of wheat's allergies, was used as a model to investigate the action of ionising radiation on WGA's anti-nutritive effects in sensitised mice. Based on the molecular structure, the present study also examined the structural modification of WGA in relation to the range of dose. Structural integrity was monitored using HPLC, fluorescence spectrometry and circular dichroism. Results showed a loss of intrinsic activity and the formation of insoluble amorphous aggregates with a lack of native conformational structures after irradiation. Current findings suggest that the allergenic epitopes of WGA became less active and antigenic after high-dose radiation. the reduction of cytokines typical of allergic reactions, with decreased lymphocytic infiltrate, was observed in the gut of mice given irradiated versus native WGA. Food irradiation proved effective and safe in combating immunological and allergic effects of WGA. (C) 2011 Elsevier B.V. All rights reserved.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Ministerio da Ciencia e Tecnologia (Brazilian)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundacao de Amparo a Ciencia e Tecnologia do Estado de Pernambuco (FACEPE)Univ Fed Pernambuco, Dept Bioquim, Recife, PE, BrazilUniv Fed Pernambuco, Dept Histol & Embriol, Recife, PE, BrazilUniv Fed Pernambuco, Dept Biofis & Radiobiol, Recife, PE, BrazilUniv Fed Pernambuco, Dept Antibiot, Recife, PE, BrazilUniv Estadual Oeste Parana, Ctr Engn & Ciencias Exatas, Toledo, BrazilUniversidade Federal de São Paulo, Dept Bioquim, São Paulo, BrazilUniversidade Federal de São Paulo, Dept Bioquim, São Paulo, BrazilWeb of Scienc

Effect of an edible nanomultilayer coating by electrostatic self-assembly on the shelf life of fresh-cut mangoes

This work aims at evaluating the effect of an alginate-chitosan nanomultilayer coating, obtained by electrostatic layer-by-layer self-assembling, in the quality and shelf life of fresh-cut mangoes. Coated and uncoated fresh-cut mangoes were stored under refrigeration (8 °C) for 14 days. The changes in mass loss, titratable acidity, pH, ascorbic acid content, total soluble solids, malondialdehyde content, browning rate, and microbial count were evaluated during storage. At the end of the storage period, lower values of mass loss, pH, malondialdehyde content, browning rate, soluble solids, microorganisms proliferation, and higher titratable acidity were observed in the coated mangoes. The nanomultilayer coating did not improve the retention of vitamin C during storage of fresh-cut mangoes. Results suggest that chitosan-alginate nanomultilayer edible coating extends the shelf life of fresh-cut mangoes up to 8 days.Author Marthyna Pessoa de Souza thanks Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES/PDEE-Brazil) and Fundacao de Amparo a Ciencia e Tecnologia do Estado de Pernambuco (FACEPE, Brazil) for granting her scholarships. The authors thank the Fundacao para a Ciencia e a Tecnologia (FCT) Strategic Project PEst-OE/EQB/LA0023/2013 and the Project "BioInd-Biotechnology and Bioengineering for improved Industrial and Agro-Food processes", REF. NORTE-07-0124-FEDER-000028, co-funded by the Programa Operacional Regional do Norte (ON.2-O Novo Norte), QREN, and FEDER (Portugal)

Physical characterisation of an alginate/lysozyme nano-laminate coating and its evaluation on ‘coalho’ cheese shelf life

This work aimed at the characterisation of a nanolaminate coating produced by the layer-by-layer methodology and its evaluation on the preservation of ‘Coalho’ cheese. Initially, five alternate layers of alginate and lysozyme were assembled in an aminolysed/charged polyethylene terephthalate (A/C PET) and physically characterised by UV/VIS spectroscopy, contact angle, water vapour (WVTR) and oxygen (OTR) transmission rates and scanning electron microscopy. Afterwards, the same methodology was used to apply the nano-laminate coating in ‘Coalho’ cheese and its shelf life was evaluated during 20 days in terms of mass loss, pH, lipid peroxidation, titratable acidity and microbial count. UV/VIS spectroscopy and contact angle analyses confirmed the layers’ deposition and the successful assembly of nano-laminate coating on A/C PET surface. The coating presented WVTR and OTR values of 1.03×10−3 and 1.28× 10−4 g m−2 s−1, respectively. After 20 days, coated cheese showed lower values of mass loss, pH, lipidic peroxidation, microorganisms’ proliferation and higher titratable acidity in comparison with uncoated cheese. These results suggest that gas barrier and antibacterial properties of alginate/lysozyme nanocoating can be used to extend the shelf life of ‘Coalho’ cheese.The author Bartolomeu G. de S. Medeiros is recipient of a scholarship from Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES-Brazil). The author Marthyna P. Souza is recipient of a scholarship from Fundacao de Amparo a Ciencia e Tecnologia do Estado de Pernambuco (FACEPE, Brazil) and was recipient of a scholarship from Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES/PDEE-Brazil). The authors Ana C. Pinheiro, Ana I. Bourbon and Miguel A. Cerqueira are recipients of a fellowship (SFRH/BD/48120/2008, SFRH/BD/73178/2010 and SFRH/BPD/72753/2010, respectively), supported by Fundacao para a Ciencia e Tecnologia, POPH-QREN and FSE (FCT, Portugal). Maria G. Carneiro-da-Cunha express is gratitude to the Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) for research grant. The present work was supported by CAPES/PROCAD/NF/1415/2007. The support of EU Cost Action FA0904 is gratefully acknowledged

Polysaccharide from Anacardium occidentale L. tree gum (Policaju) as a coating for Tommy Atkins mangoes

Policaju-based coatings were applied on “Tommy Atkins” mangoes and the effects of four different treatments on mango shelf-life were evaluated under storage condition at 4◦C and 82 % of relative humidity over 28 days. The surface tension of mangoes was found to be 29.04 mN m−1; the dispersive and polar components were 27.57 mN m−1 and 1.47 mN m−1, respectively, and the critical surface tension was 22.7 mN m−1. A significantly lower mass loss was observed in all mangoes treated with Policaju-based coatings. For all applied treatments, no significant variation in the total soluble solids and pH was detected over the experimental storage time. The results show that Policaju-based coatings have a positive effect on the shelf-life extension of mangoes at low storage temperatures (4◦C).Fundação para a Ciência e a Tecnologia (FCT) - SFRH/BD/23897/2005)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil (Capes, Brazil

High doses of gamma radiation suppress allergic effect induced by food lectin

One of the most promising areas for the development of functional foods lies in the development of effective methods to reduce or eliminate food allergenicity, but few reports have summarized information concerning the progress made with food irradiation. in this study, we investigated the relationship between allergenicity and molecular structure of a food allergen after gamma irradiation and evaluate the profile of the allergic response to irradiated allergens. Cramoll, a lectin isolated from a bean and used as a food allergen, was irradiated and the possible structural changes were accompanied by spectrofluorimetry, circular dichroism and microcalorimetry. Subsequently, sensitized animals subjected to intragastric administration of non-irradiated and irradiated Cramoll were treated for 7 days. Then, body weight, leukocytes, cytokine profiles and histological parameters were also determined. Cramoll showed complete inhibition of intrinsic activity after high radiation doses. Changes in fluorescence and CD spectra with a simultaneous collapse of the tertiary structure followed by a pronounced decrease of native secondary structure were observed after irradiation. After oral challenge, sensitized mice demonstrate an association between Cramoll intake, body weight loss, eosinophilia, lymphocytic infiltrate in the gut and Eotaxin secretion. Irradiation significantly reduces, according to the dose, the effects observed by non-irradiated food allergens. We confirm that high-dose radiation may render protein food allergens innocuous by irreversibly compromising their molecular structure. (C) 2012 Elsevier B.V. All rights reserved.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Ministerio da Ciencia e Tecnologia (Brazilian)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundacao de Amparo a Ciencia e Tecnologia do estado de Pernambuco (FACEPE)Univ Fed Campina Grande, Ctr Saude & Tecnol Rural, BR-58700970 Patos de Minas, Paraiba, BrazilUniv Fed Pernambuco, Dept Bioquim, Recife, PE, BrazilUniv Fed Pernambuco, Dept Fisiol & Farmacol, Recife, PE, BrazilUniv Fed Pernambuco, Dept Antibiot, Recife, PE, BrazilUniv Fed Pernambuco, Dept Histol & Embriol, Recife, PE, BrazilUniv Fed Pernambuco, Dept Biofis & Radiobiol, Recife, PE, BrazilUniv Estadual Oeste Parana, Ctr Engn & Ciencias Exatas, Toledo, BrazilUniversidade Federal de São Paulo, Dept Bioquim, São Paulo, BrazilUniversidade Federal de São Paulo, Dept Biofis, São Paulo, BrazilUniv São Paulo, Dept Bioquim, Inst Quim, BR-05508 São Paulo, BrazilUniversidade Federal de São Paulo, Dept Bioquim, São Paulo, BrazilUniversidade Federal de São Paulo, Dept Biofis, São Paulo, BrazilWeb of Scienc