Electrostatic Fermentation: Molecular Response Insights for Tailored Beer Production

Electrostatic fermentation avoids the cellular redox imbalance of traditional fermentation, but knowledge gaps exist. This study explores the impact of electrostatic fermentation on the growth, volatile profile, and genetic response of Saccharomyces pastorianus Saflager S-23. The applied voltage (15 and 30 V) in the electrostatic fermentation system increased the growth and substrate utilization of S. pastorianus while decreasing ethanol production. The aromas typically associated with traditional fermentation, such as alcoholic, grape, apple, and sweet notes, were diminished, while aromas like roses, fruits, flowers, and bananas were augmented in electrostatic fermentation. RNA-seq analysis revealed upregulation of genes involved in cell wall structure, oxidoreductase activity, and iron ion binding, while genes associated with protein synthesis, growth control, homeostasis, and membrane function were downregulated under the influence of applied voltage. The electrostatic fermentation system modulates genetic responses and metabolic pathways in yeast, rendering it a promising method for tailored beer production. Demonstrating feasibility under industrial-scale and realistic conditions is crucial for advancing towards commercialization.

Properties and Biodegradability of Films Based on Cellulose and Cellulose Nanocrystals from Corn Cob in Mixture with Chitosan

The increase in consumer demand for more sustainable packaging materials represents an opportunity for biopolymers utilization as an alternative to reduce the environmental impact of plastics. Cellulose (C) and chitosan (CH) are attractive biopolymers for film production due to their high abundance, biodegradability and low toxicity. The objective of this work was to incorporate cellulose nanocrystals (NC) and C extracted from corn cobs in films added with chitosan and to evaluate their properties and biodegradability. The physicochemical (water vapor barrier, moisture content, water solubility and color) and mechanical properties of the films were evaluated. Component interactions using Fourier-transform infrared (FTIR) spectroscopy, surface topography by means of atomic force microscopy (AFM), biodegradability utilizing a fungal mixture and compostability by burying film discs in compost were also determined. The C-NC-CH compared to C-CH films presented a lower moisture content (17.19 ± 1.11% and 20.07 ± 1.01%; w/w, respectively) and water vapor permeability (g m−1 s−1 Pa−1 × 10−12: 1.05 ± 0.15 and 1.57 ± 0.10; w/w, respectively) associated with the NC addition. Significantly high roughness (Rq = 4.90 ± 0.98 nm) was observed in films added to NC, suggesting a decreased homogeneity. The biodegradability test showed larger fungal growth on C-CH films than on CH films (>60% and <10%, respectively) due to the antifungal properties of CH. C extracted from corn cobs resulted in a good option as an alternative packaging material, while the use of NC improved the luminosity and water barrier properties of C-CH films, promoting strong interactions due to hydrogen bonds.

Revisión sobre las tecnologías emergentes no térmicas para el procesamiento de alimentos

En la actualidad la inocuidad de los alimentos es el principal objetivo de la industria alimentaria sin dejar de lado su calidad sensorial y nutricional, por esto las tecnologías emergentes no térmicas se presentan como una alternativa a las convencionales con el fin de subsanar, evitar o disminuir la modificación de la textura, el color y el desarrollo de sabores indeseables generados al tratar térmicamente a los alimentos. En el presente trabajo se describen las nuevas tecnologías, entre ellas, la alta presión hidrostática, los pulsos eléctricos, el ultrasonido de alta frecuencia, la radiación ionizante y el plasma en frío, así como los mecanismos de inactivación de los microorganismos; además de una sinopsis de las ventajas y desventajas de su aplicación, finalmente se presentan las áreas de oportunidad para su desarrollo industrial y empleo permanente.

PVA-Based Electrospun Biomembranes with Hydrolyzed Collagen and Ethanolic Extract of Hypericum perforatum for Potential Use as Wound Dressing: Fabrication and Characterization

Biological, physicochemical, structural, and thermal properties of PVA-based electrospun wound dressings added with hydrolyzed collagen (HC) and different concentrations of Hypericum perforatum ethanolic extract (EEHP) were studied. Membrane characterization was carried out by X-ray diffraction, Fourier infrared spectroscopy, differential scanning calorimetry, barrier properties, scanning electron microscopy, image analysis (diameter and pore size), as well as antimicrobial and anti-inflammatory activities. Results showed that the PVA/HC/EEHP materials, fabricated under controlled conditions of temperature and humidity, generated fiber membranes with diameters between 140−390 nm, adequate porosity and pore size for cell growth (67−90% and 4−16 µm, respectively), and good barrier properties (0.005−0.032 g·m−2 s−1) to be used in the treatment of conditions on the skin, and was even better than some commercial products. Finally, they showed to have anti-inflammatory (>80%), and antimicrobial activity against S. aureus and S. epiderm. Furthermore, higher crystalline structure was observed according to the EEHP concentration. In addition, this is the first report in which PVA/HC/EEHP membranes are successfully fabricated and characterized.

Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Food packaging faces the negative impact of synthetic materials on the environment, and edible coatings offer one alternative from filmogenic suspensions (FS). In this work, an active edible FS based on chitosan (C) and quinoa protein (QP) cross-linked with transglutaminase was produced. Thyme (T) and rosemary (R) essential oils (EOs) were incorporated as antimicrobial agents. Particle size, Z potential, and rheological parameters were evaluated. The antimicrobial activity against Micrococcus luteus (NCIB 8166) and Salmonella sp. (Lignieres 1900) was monitored using atomic force microscopy and image analysis. Results indicate that EOs incorporation into C:QP suspensions did not affect the Z potential, ranging from -46.69 ± 3.19 mV to -46.21 ± 3.83 mV. However, the polydispersity index increased from 0.51 ± 0.07 to 0.80 ± 0.04 in suspensions with EO. The minimum inhibitory concentration of active suspensions against Salmonella sp. was 0.5% (v/v) for thyme and 1% (v/v) for rosemary. Entropy and fractal dimension of the images were used to confirm the antimicrobial effect of EOs, which modified the surface roughness.