Hydrogel containing (1 → 6)-β-D-glucan (lasiodiplodan) effectively promotes dermal wound healing

Marchioro

et al. 2022

Sci Rep

Self Cite

The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using Orlean’s method (traditional system) followed by enrichment with leaf extract of Red-Jambo, Syzygium malaccense. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegars with the added leaf extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6–337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more toward yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. Each type of pineapple vinegar produced showed biocidal activity against different bacteria and yeast, and the addition of leaf extract potentiated the antimicrobial activity of peel vinegar, especially against Staphalococcus aureus. The vinegars developed could find an attractive market niche in the food sector.

Section: Resultsmentioning

confidence: 99%

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Bertan

Marchioro

et al. 2022

Sci Rep

Self Cite

“…The intense absorption at 1593 cm −1 is also related to amide band I (stretching vibration C=O) of the functional groups of endogenous proteins 16 , and vibration of amide II (C–N–H angular deformation in the plane and C–N stretch of probiotic cell proteins) 13 . The band at 1417 cm −1 is related to the symmetrical stretching vibration of the carboxyl group (C(=O)OH) (Nissola et al 28 ). The band at 1012 cm −1 is related to the symmetrical and asymmetric stretching of the C–O and C–O–C groups 13 , 16 , 29 .…”

Section: Resultsmentioning

confidence: 99%

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

Lasta

Dekker

et al. 2021

Sci Rep

Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g−1), lipids (12.63 g 100 g−1) and showed an appreciable protein content (5.44 g 100 g−1). A high viable probiotic cell count on storage over 120 days (12.54 log CFU) was observed, maintaining a probiotic survival rate > 90% and viability levels sufficient to promote health benefits.

“…The hue angle (hº) starts on the +a * axis (red) and is expressed in degrees: 0° corresponds to +a (red), 90° corresponds to +b (yellow), 180° corresponds to −a (green ), and 270 ° corresponds to −b (blue). C * chroma is 0 at the center of the color axis and increases with distance from it 39 . Although this method does not provide a precise de nition of color, it can effectively show differences in the color of the pulp and peel wine.…”

Section: Fermentation Parametersmentioning

confidence: 99%

“…It is essential to highlight that the evaluation of the total color difference (DE) indicates that adding extract to the samples did not promote visuallydetectable changes when comparing samples with or without added extract. Some works described in the scienti c literature and based on the study described by Stokes, Fairchild, and Berns (1992) mention that color differences less than 2.15 are not perceptible to the human eye 39 . The results of DE found in the present work are close to this threshold, especially in relation to vinegar obtained from pineapple peels (Table 4).…”

Section: Fermentation Parametersmentioning

confidence: 99%

Valorization of pineapple peels: Production of vinegar enriched with red-Jambo (Syzygium malaccense) leaf extract

Bertan

Marchioro

et al. 2022

Preprint

Pineapple peel vinegar was produced by the traditional system and enriched with the leaf extract of Syzygium malaccense (L.) Merr. & L.M. Perry. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegar added of the extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6-337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more towards yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. All types of vinegar showed biocidal activity against different bacteria and yeast, and the addition of the extract potentiated the antimicrobial activity of peel vinegar, especially against S. aureus.