Heart Disease A Textbook of Cardiovascular Medicine

Recent developments in antibacterial and antifungal chitosan and its derivatives.

Chitosan based hydrogels and their applications for drug delivery in wound dressings: A review

Edible films from pectin: Physical-mechanical and antimicrobial properties - A review

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.

https://repositorium.sdum.uminho.pt/bitstream/1822/22279/1/Artigo_III.12.pdf

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Anthocyanins have gathered the attention of the scientific community mostly due to their vast range of possible applications. They have been the center point of the research in many different fields, among which is food development, where their innate coloring, antioxidant capacity, and biological potential open interesting venues to the development of new food additives and functional foodstuffs. As the range of application grows, so does the necessity to obtain these compounds, and since they are naturally occurring, the most common way to obtain anthocyanins is to extract them from different plant sources, such as fruits and flowers. Several efforts have been made to develop methods that allow for better extraction yields and higher purification rates therefore this review aims to compile the information regarding extraction and purification procedures in a comprehensive manner.

Anthocyanin extraction from plant tissues: A review

Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.

Agro-Food Byproducts as a New Source of Natural Food Additives

The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.

Sara Silva

Papers

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Anthocyanin extraction from plant tissues: A review

Agro-Food Byproducts as a New Source of Natural Food Additives

Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

Blueberry anthocyanins in health promotion: A metabolic overview