Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation

Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.ERA-NET ERA-HDHL | Ref. SYSTEMIC (n° 696295)Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891Universidade de Vigo/CISU

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers? well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Prieto Lage, Miguel Ángel. Universidad de Vigo; EspañaFil: Jiménez López, Cecilia. Universidad de Vigo.; EspañaFil: Mejuto, Juan Carlos. Universidad de Vigo. Facultad de Ciencias de Ourense; EspañaFil: Simal Gándara, Jesús. Universidad de Vigo; Españ

Recent progress in understanding the impact of food processing and storage on the structure–activity relationship of fucoxanthin

Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, light, and pH changes. Consequently, these conditions lead to the formation of fucoxanthin derivatives, including cis-isomers, apo-fucoxanthinone, apo-fucoxanthinal, fucoxanthinol, epoxides, and hydroxy compounds, collectively known as degradation products. Currently, little information is available regarding the stability and functionality of these fucoxanthin derivatives resulting from food processing and storage. Therefore, enhancing the understanding of the biological effect of fucoxanthin derivatives is crucial for optimizing the utilization of fucoxanthin in various applications and ensuring its efficacy in potential health benefits. To this aim, this review describes the main chemical reactions affecting the stability of fucoxanthin during food processing and storage, facilitating the identification of the major fucoxanthin derivatives. Moreover, recent advancements in the structure–activity relationship of fucoxanthin derivatives will be critically assessed, emphasizing their biological activity. Overall, this review provides a critical updated understanding of the effects of technological processes on fucoxanthin stability and activity that can be helpful for stakeholders when designing processes for food products containing fucoxanthin.Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación (Argentina) | Ref. PICT (2020)/1602Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación (Argentina) | Ref. PICT (2020)/048

Edible coatings as a natural packaging system to improve fruit and vegetable shelf life and quality

In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry’s need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product’s shelf life. Edible coatings are thin layers applied straight onto the food material’s surface that are made of biopolymers that usually incorporate other elements, such as nanoparticles or essential oils, to improve their physicochemical properties. These materials must provide a barrier that can prevent the passage of water vapor and other gasses, microbial growth, moisture loss, and oxidation so shelf life can be extended. The aim of this review was to compile the current data available to give a global vision of the formulation process and the different ways to improve the characteristics of the coats applied to both fruits and vegetables. In this way, the suitability of compounds in by-products produced in the food industry chain were also considered for edible coating production.Agencia Estatal de Investigación | Ref. RYC-2017-22891Xunta de Galicia | Ref. ED431F 2020/12Xunta de Galicia | Ref. ED481A2021/31

Identification of new key genes and their association with breast cancer occurrence and poor survival using in silico and in vitro methods

Breast cancer is one of the most prevalent types of cancer diagnosed globally and continues to have a significant impact on the global number of cancer deaths. Despite all efforts of epidemiological and experimental research, therapeutic concepts in cancer are still unsatisfactory. Gene expression datasets are widely used to discover the new biomarkers and molecular therapeutic targets in diseases. In the present study, we analyzed four datasets using R packages with accession number GSE29044, GSE42568, GSE89116, and GSE109169 retrieved from NCBI-GEO and differential expressed genes (DEGs) were identified. Protein–protein interaction (PPI) network was constructed to screen the key genes. Subsequently, the GO function and KEGG pathways were analyzed to determine the biological function of key genes. Expression profile of key genes was validated in MCF-7 and MDA-MB-231 human breast cancer cell lines using qRT-PCR. Overall expression level and stage wise expression pattern of key genes was determined by GEPIA. The bc-GenExMiner was used to compare expression level of genes among groups of patients with respect to age factor. OncoLnc was used to analyze the effect of expression levels of LAMA2, TIMP4, and TMTC1 on the survival of breast cancer patients. We identified nine key genes, of which COL11A1, MMP11, and COL10A1 were found up-regulated and PCOLCE2, LAMA2, TMTC1, ADAMTS5, TIMP4, and RSPO3 were found down-regulated. Similar expression pattern of seven among nine genes (except ADAMTS5 and RSPO3) was observed in MCF-7 and MDA-MB-231 cells. Further, we found that LAMA2, TMTC1, and TIMP4 were significantly expressed among different age groups of patients. LAMA2 and TIMP4 were found significantly associated and TMTC1 was found less correlated with breast cancer occurrence. We found that the expression level of LAMA2, TIMP4, and TMTC1 was abnormal in all TCGA tumors and significantly associated with poor survival.Indian Council of Medical Research | Ref. BMI/11/(35)/2020MICINN | Ref. RYC-2017-2289

Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG3D food printing is an emerging technology developed to facilitate the life of consumers and food enterprises. This technology allows to obtain any type of new foods according to our wishes. It is possible to develop a food with the exact nutritive value necessary for our body, with the most benefiting nutrients we want, or without any ingredients that we have an allergy, and even predict or personalize the taste, the color, the shape, and the size of a food. Therefore, 3D food printing is considered a promising strategy for developing healthy foods. On the other hand, many foods enterprises release high amounts of waste from their processing activities. These wastes contain many bioactive ingredients such as polyphenols, carotenoids, vitamins, minerals, fibers, unsaturated fatty acids, among others, which have physiological and health benefits. Similarly, several bioactive compounds have been identified in algae. They can be extracted by conventional methods with solvents such as water, ethanol, methanol, chloroform, acetone, and many others, but with some limits like environmental contamination, human toxicity, and low extraction rate. For these reasons, it will be interesting to use emerging extraction technologies to recover bioactive compounds and use them in a 3D food printer to make functional foods that can bring a targeted health benefit to consumers

Bioactive compounds of Verbascum sinuatum L.: health benefits and potential as new ingredients for industrial applications

Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.MICINN | Ref. RYC-2017-22891Xunta de Galicia | Ref. ED481B-2021/152Argentinean Agency for the Scientific and Technological Promotion | Ref. PICT (2020)/1602Xunta de Galicia | Ref. ED431F 2020/1

Pressurized liquid extraction for the recovery of bioactive compounds from seaweeds for food industry application: a review

Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world’s larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures and pressure applied in conjunction with a solvent to extract components from a solid matrix. To improve the efficiency of this technique, different parameters such as the solvent, temperature, pressure, extraction time and number of cycles should be carefully optimized. It is important to note that PLE conditions allow for the extraction of target analytes in a short-time period while using less solvent and maintaining a high yield. Moreover, the combination of PLE with other techniques has been already applied to extract compounds from different matrices, including seaweeds. In this way, the combination of PLE-SFE-CO2 seems to be the best option considering both the higher yields obtained and the economic feasibility of a scaling-up approximation. In addition, the food industry is interested in incorporating the compounds extracted from edible seaweeds into food packaging (including edible coating, bioplastics and bio-nanocomposites incorporated into bioplastics), food products and animal feed to improve their nutritional profile and technological properties. This review attempts to compile and analyze the current data available regarding the application of PLE in seaweeds to determine the use of this extraction technique as a method to obtain active compounds of interest for food industry application.Ibero–American Program on Science and Technology | Ref. P317RT0003SYSTEMIC Knowledge Hub on Nutrition and Food Security | Ref. 696295Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891Xunta de Galicia | Ref. ED431F 2020/12Xunta de Galicia | Ref. ED481B-2021/152Xunta de Galicia | Ref. ED481A 2021/31

Recovery of citric acid from citrus peels: ultrasound-assisted extraction optimized by response surface methodology

The production of citrus juice generates a large quantity of by-products, which are often discarded or used for animal feed. However, several studies have shown its richness in valuable compounds, namely organic acids. Thus, this work intended to valorize orange and lime peels as renewable sources of citric acid. An experimental design combining five levels of the independent variables time (2–45 min), ultrasonic power (50–500 W), and ethanol proportion (0–100%) was implemented and response surface methodology (RSM) was applied to optimize the extraction process. The UPLC-PDA analysis showed that orange peel presented a higher citric acid content than lime. For lime and orange peels, the extraction yield was maximized by sonicating at low power for 5.8 or 35.5 min, using a low ethanol proportion or only water as a solvent, respectively. Overall, optimal UAE conditions were defined for the sustainable extraction of citric acid from citrus by-products, thus contributing to its valorization and upcycling into natural food ingredients.Fundação para a Ciência e a Tecnologia | Ref. UIDB/00690/2020Xunta de Galicia | Ref. ED431F 2020/1

Valorization of Punica granatum L. leaves extracts as a source of bioactive molecules

Due to a lack of innovative valorization strategies, pomegranate processing generates a significant amount of residues with a negative environmental footprint. These by-products are a rich source of bioactive compounds with functional and medicinal benefits. This study reports the valorization of pomegranate leaves as a source of bioactive ingredients using maceration, ultrasound, and microwave-assisted extraction techniques. The phenolic composition of the leaf extracts was analyzed using an HPLC-DAD-ESI/MSn system. The extracts’ antioxidant, antimicrobial, cytotoxic, anti-inflammatory, and skin-beneficial properties were determined using validated in vitro methodologies. The results showed that gallic acid, (-)-epicatechin, and granatin B were the most abundant compounds in the three hydroethanolic extracts (between 0.95 and 1.45, 0.7 and 2.4, and 0.133 and 3.0 mg/g, respectively). The leaf extracts revealed broad-spectrum antimicrobial effects against clinical and food pathogens. They also presented antioxidant potential and cytotoxic effects against all tested cancer cell lines. In addition, tyrosinase activity was also verified. The tested concentrations (50–400 µg/mL) ensured a cellular viability higher than 70% in both keratinocyte and fibroblast skin cell lines. The obtained results indicate that the pomegranate leaves could be used as a low-cost source of value-added functional ingredients for potential nutraceutical and cosmeceutical applications.Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891Ministerio de Ciencia e Innovación | Ref. FJC2019-042549-IMinisterio de Ciencia e Innovación | Ref. FJC20120-045405-IFundação para a Ciência e a Tecnologia | Ref. UIDB/00690/2020Fundação para a Ciência e a Tecnologia | Ref. UIDP/00690/2020Fundação para a Ciência e a Tecnologia | Ref. LA/P/0007/2021Fundação para a Ciência e a Tecnologia | Ref. SFRH/BD/146614/201