GLORIA

GEOMAR Library Ocean Research Information Access

X

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Online Resource
    Online Resource
    Active Carboxymethyl Cellulose-Based Edible Coatings for the Extension of Fresh Goldenberries Shelf-Life
    MDPI AG ; 2022
    In:  Horticulturae Vol. 8, No. 10 ( 2022-10-12), p. 936-
    Details
    In: Horticulturae, MDPI AG, Vol. 8, No. 10 ( 2022-10-12), p. 936-
    Abstract: Edible coatings based on natural sources are a good alternative to protect and increase the shelf-life of the fruits. In this work, active carboxymethyl cellulose (CMC)-based edible coatings enriched with functional ingredients, extracted from spent coffee grounds (SCG), were produced and used to increase the shelf-life of fresh goldenberries. Thus, three different treatments were tested on fresh goldenberries: (i) coating CMC (CMC-based edible coating); (ii) coating CMC-A (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract from SCG); and (iii) coating CMC-B (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract, and 0.2% (w/v) of phenolic compounds encapsulated from SCG), being compared with uncoated goldenberries. Physicochemical and microbiological properties of the fruits were evaluated throughout 12 and 28 days of storing at 20 °C and 65% relative humidity and 4 °C and 95% RH, respectively. The results showed that the temperature and relative humidity significantly influenced the quality of goldenberries, increasing their shelf-life almost two-fold when stored at 4 °C and 95% RH. Both CMC-A and CMC-B coatings controlled weight loss and decreased the gas transfer rates (O2, CO2, and C2H4), mainly when goldenberries were stored at 20 °C and 65% RH. Moreover, coating CMC-A was better for delaying microbial growth, while the edible coating CMC-B gave an extra content of phenolic compounds to goldenberries, increasing thus their antioxidant potential.
    Type of Medium: Online Resource
    ISSN: 2311-7524
    URL: Article
    DOI: 10.3390/horticulturae8100936
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2813983-5
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 2
    Online Resource
    Online Resource
    Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence
    MDPI AG ; 2023
    In:  Molecules Vol. 28, No. 2 ( 2023-01-10), p. 700-
    Details
    In: Molecules, MDPI AG, Vol. 28, No. 2 ( 2023-01-10), p. 700-
    Abstract: The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min. In general, all HPP treatments did not induce starch gelatinization, and their granules preserved the integrity and Maltese-cross. Moreover, starch granules’ size and resistant starch content increased with the intensity of pressure. Native and HT chestnut starches were the most susceptible to digestion. HPP treatments did not affect the C-type crystalline pattern of native starch, but the crystalline region was gradually modified to become amorphous. HPP-600 MPa treated starch showed modified pasting properties and exhibited the highest values of peak viscosity. This study demonstrates for the first time that after HPP-600 MPa treatment, a novel chestnut starch gel structure is obtained. Moreover, HPP treatments could increase the slow-digesting starch, which benefits the development of healthier products. HPP can be considered an interesting technology to obtain added-value starch from rejected chestnut fruits.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    URL: Article
    DOI: 10.3390/molecules28020700
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2008644-1
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 3
    Online Resource
    Online Resource
    Zn and Zn-Fe Nanostructures with Multifunctional Properties as Components for Food Packaging Materials
    MDPI AG ; 2022
    In:  Nanomaterials Vol. 12, No. 12 ( 2022-06-18), p. 2104-
    Details
    In: Nanomaterials, MDPI AG, Vol. 12, No. 12 ( 2022-06-18), p. 2104-
    Abstract: Metallic and bimetallic nanostructures have shown interesting chromatic and antibacterial properties, and they can be used in various applications. In this work, zinc (Zn) and iron (Fe) nanostructures were produced with different morphologies: (i) pure Zn; (ii) Zn-Fe nanoalloys; (iii) Zn-Fe nanolayers (Zn-Fe NLs); and (iv) Zn nanolayers combined with Fe nanoparticles (Zn NLs + Fe NPs). The aim was to produce components for food packaging materials with active and intelligent properties, including oxygen absorption capacity, chromatic properties, and antibacterial properties. Thus, the morphology, structure, and chemical composition of the samples were characterized and correlated with their oxidation, chromatic, and antibacterial properties. The results revealed a relevant reduction in the coating’s opacity after oxidation varying from 100 to 10% depending on the morphology of the system. All coatings exhibited significant antibacterial activity against S. aureus, revealing a direct correlation with Zn content. The incorporation of Fe for all atomic arrangements showed a negative impact on the antibacterial effect against E. coli, decreasing to less than half the zone of inhibition for Zn-Fe NLs and Zn NLs + Fe NPs and suppressing the antibacterial effect for Zn-Fe alloy when compared with the pure Zn system.
    Type of Medium: Online Resource
    ISSN: 2079-4991
    URL: Article
    DOI: 10.3390/nano12122104
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2662255-5
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 4
    Online Resource
    Online Resource
    Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients
    MDPI AG ; 2022
    In:  Antioxidants Vol. 11, No. 5 ( 2022-04-24), p. 828-
    Details
    In: Antioxidants, MDPI AG, Vol. 11, No. 5 ( 2022-04-24), p. 828-
    Abstract: Olive pomace (OP) is the main residue that results from olive oil production. OP is rich in bioactive compounds, including polyphenols, so its use in the treatments of diseases related to oxidative stress, such as cancer, could be considered. The present work aimed to study the biological properties of different OP extracts, obtained by ohmic heating-assisted extraction and conventional heating, using water and 50% ethanol, in the treatment and prevention of colorectal cancer through Caco-2 cell models. Additionally, an in-silico analysis was performed to identify the phenolic intestinal absorption and Caco-2 permeability. The extracts were chemically characterized, and it was found that the Ohmic-hydroethanolic (OH-EtOH) extract had the highest antiproliferative effect, probably due to its higher content of phenolic compounds. The OH-EtOH induced potential modifications in the mitochondrial membrane and led to apoptosis by cell cycle arrest in the G1/S phases with activation of p53 and caspase 3 proteins. In addition, this extract protected the intestine against oxidative stress (ROS) caused by H2O2. Therefore, the bioactive compounds present in OP and recovered by applying a green technology such as ohmic-heating, show promising potential to be used in food, nutraceutical, and biomedical applications, reducing this waste and facilitating the circular economy.
    Type of Medium: Online Resource
    ISSN: 2076-3921
    URL: Article
    DOI: 10.3390/antiox11050828
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2704216-9
    SSG: 15,3
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 5
    Online Resource
    Online Resource
    Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile
    MDPI AG ; 2020
    In:  Molecules Vol. 25, No. 14 ( 2020-07-15), p. 3228-
    Details
    In: Molecules, MDPI AG, Vol. 25, No. 14 ( 2020-07-15), p. 3228-
    Abstract: Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    URL: Article
    DOI: 10.3390/molecules25143228
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2008644-1
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...