Impact of food additive titanium dioxide on the polyphenol content and antioxidant activity of the apple juice

Effective inactivation of Trichothecium roseum spores in apple juice using contact glow discharge electrolysis: Applications and mechanisms

Trichothecium roseum is an important postharvest pathogen that causes core rot in apples and contaminates apple juice with spores. Contact glow discharge electrolysis (CGDE) is an innovative non-thermal technique for microbial control in fresh produce, but its efficiency against T. roseum spores in apple juice and the underlying mechanism remain unclear. This study evaluated the inactivation efficiency of T. roseum spores in apple juice under different CGDE treatments and investigated the underlying mechanisms. The results showed that spore inactivation efficiency increased with the prolongation of the treatment time, reaching a reduction of 3.97 log units after 30 min. Spore inactivation followed a log-linear model. Mechanistic analysis revealed that CGDE treatment reduced the activity of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX), leading to the accumulation of reactive oxygen species (ROS). This oxidative stress caused lipid peroxidation, reducing the unsaturated fatty acid and ergosterol content of cell membranes and producing malondialdehyde. Damage to spore cell membranes resulted in leakage of cellular contents, structural changes and damage to surface morphology. In conclusion, CGDE effectively inactivated T. roseum spores in apple juice by disrupting cell membrane integrity through ROS generation, highlighting its potential as a non-thermal microbial control method for postharvest applications.

Nanoparticles and Airway Epithelial Cells: Exploring the Impacts and Methodologies in Toxicity Assessment

The production of nanoparticles has recently surged due to their varied applications in the biomedical, pharmaceutical, textile, and electronic sectors. However, this rapid increase in nanoparticle manufacturing has raised concerns about environmental pollution, particularly its potential adverse effects on human health. Among the various concerns, inhalation exposure to nanoparticles poses significant risks, especially affecting the respiratory system. Airway epithelial cells play a crucial role as the primary defense against inhaled particulate matter and pathogens. Studies have shown that nanoparticles can disrupt the airway epithelial barrier, triggering inflammatory responses, generating reactive oxygen species, and compromising cell viability. However, our understanding of how different types of nanoparticles specifically impact the airway epithelial barrier remains limited. Both in vitro cell culture and in vivo murine models are commonly utilized to investigate nanoparticle-induced cellular responses and barrier dysfunction. This review discusses the methodologies frequently employed to assess nanoparticle toxicity and barrier disruption. Furthermore, we analyze and compare the distinct effects of various nanoparticle types on the airway epithelial barrier. By elucidating the diverse responses elicited by different nanoparticles, we aim to provide insights that can guide future research endeavors in assessing and mitigating the potential risks associated with nanoparticle exposure.

Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties

In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin binary complexes were investigated. Thermal treatments (25, 63, or 85 °C) significantly decreased the particle size but increased the molecular weight of PA-pectin complexes, which indicated that heating altered the intermolecular and intramolecular interactions between PA and pectin. The thermal treatments reduced the apparent viscosity of both pectin and PA-pectin complexes, but the presence of proanthocyanidins (PAs) increased the apparent viscosity and water mobility of the PA-pectin complexes. Antioxidant activity analysis showed that the presence of pectin slightly reduced the antioxidant activity of the PAs, but there were no significant changes in the total phenolic content and antioxidant activity after thermal treatment. Finally, we found that pectin reduced the astringency of the PAs by forming PA-pectin complexes. Moreover, the thermal treatments also significantly reduced the astringency of the PA-pectin complexes.

A review on metal/metal oxide nanoparticles in food processing and packaging

Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.

Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge

Polyphenol has been used in treatment for some health disorders due to their diverse health promoting properties. These compounds can reduce the impacts of oxidation on the human body, prevent the organs and cell structure against deterioration and protect their functional integrity. The health promoting abilities are attributed to their high bioactivity imparting them high antioxidative, antihypertensive, immunomodulatory, antimicrobial, and antiviral activity, as well as anticancer properties. The application of polyphenols such as flavonoids, catechin, tannins, and phenolic acids in the food industry as bio-preservative substances for foods and beverages can exert a superb activity on the inhibition of oxidative stress via different types of mechanisms. In this review, the detailed classification of polyphenolic compunds and their important bioactivity with special focus on human health are addressed. Additionally, their ability to inhibit SARS-CoV-2 could be used as alternative therapy to treat COVID patients. Inclusions of polyphenolic compounds in various foods have demonstrated their ability to extend shelf life and they positive impacts on human health (antioxidative, antihypertensive, immunomodulatory, antimicrobial, anticancer). Additionally, their ability to inhibit the SARS-CoV-2 virus has been reported. Considering their natural occurrence and GRAS status they are highly recommended in food.

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Cashew nut production generates large amounts of cashew apple as residue. In Colombia, cashew cultivation is increasing together with the concerns on residue management. The objective of this study was to provide the first chemical, physical and thermal decomposition characterization of cashew apple from Colombian varieties harvested in Vichada, Colombia. This characterization was focused to identify the important bioactive and natural compounds that can be further valorized in the formulation of food, nutraceuticals, and pharmacological products. The results obtained in this study are helpful to portray the cashew apple as a potential by-product due to its renewable nature and valuable composition, instead of seeing it just as an agricultural residue. For that, cashew apples of Regional 8315 and Mapiria varieties were studied. The natural juice (cashew apple juice) that was extracted from the cashew apples and the remanent solids (cashew apple bagasse) were separately analyzed. The HPLC analytical technique was used to determine the concentration of bioactive compounds, structural carbohydrates, and soluble sugars that constitute this biomass. Spectrophotometric techniques were used to determine the concentration of tannins, carotenoids, and total polyphenols. Mineral content and antioxidant activity (DPPH and ABTS assays) were determined in the biomass. Also, the thermal decomposition under an inert atmosphere or pyrolysis was performed on cashew apple bagasse. The varieties of cashew apple studied in this work showed similar content of bioactive compounds, total phenolic content, and structural carbohydrates. However, the Mapiria variety showed values slightly higher than the Regional 8315. Regarding cashew apple juice, it is rich in tannins and ascorbic acid with values of 191 mg/100 mL and 70 mg/100 mL, respectively, for Mapiria variety. Additionally, the principal reservoir of bioactive compounds and constitutive carbohydrates was the cashew apple bagasse. About 50 wt.% of it was composed of cellulose and hemicellulose. Also, in the bagasse, the ascorbic acid content was in a range of 180–200 mg/100 g, which is higher than other fruits and vegetables. Moreover, alkaloids were identified in cashew apples. The maximum value of antioxidant activity (DPPH assay: 405 TEs/g) was observed in the bagasse of Mapiria variety. The bagasse thermal decomposition started around 150 °C when the structural carbohydrates and other constitutive substances started to degrade. After thermogravimetric analysis, a remanent of 20% of the initial weight suggested the formation of a rich-carbon solid, which could correspond to biochar. Therefore, the cashew apple harvested in Vichada is a valuable reservoir of a wide range of biomolecules that potentially could be valorized into energy, foods, and pharmacologic applications. Nevertheless, future work is necessary to describe the complex compounds of this residual biomass that are still unknown.