Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition.

Application of essential oils in meat packaging: A systemic review of recent literature

Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications.

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review.

Bionanotechnology is the combination of biotechnology and nanotechnology for the development of biosynthetic and environmentally friendly nanomaterial synthesis technology. The presented research work adopted a reliable and environmentally sustainable approach to manufacturing silver nanoparticles from Brachychiton populneus (BP-AgNPs) leaf extract in aqueous medium. The Brachychiton populneus-derived silver nanoparticles were characterized by UV–Vis spectroscopy, Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and energy dispersive X-ray analysis (EDX). In addition, the antioxidant, anti-inflammatory, antidiabetic, and cytotoxic activities of AgNPs were brought to light. The synthesis of BP-AgNPs was verified at 453 nm wavelength by UV–Vis spectrum. FTIR analysis revealed that synthesis, stability, and capping of AgNPs depend on functional groups such as alkane, alkene, nitro, flouro, phenol, alcoholic, and flavones, present in plant extract. The SEM analysis revealed evenly distributed cubical-shaped nanoparticles. The average diameter of AgNPs was 12 nm calculated from SEM image through ImageJ software. EDX spectrum confirmed the presence of Ag at 3 keV and other trace elements such as oxygen and chlorine. The biosynthesized silver nanoparticles exhibited proven antioxidant (DPPH assay), antidiabetic (alpha amylase assay), anti-inflammatory (albumin denaturation assay), and cytotoxic (MTT assay) potential against U87 and HEK293 cell lines in comparison to standard drugs. In these assays, BP-AgNPs exhibited inhibition in a concentration-dependent manner and had lower IC50 values compared to standards. All these outcomes suggest that silver nanoparticles work as a beneficial biological agent. The salient features of biosynthesized silver nanoparticles propose their effective applications in the biomedical domain in the future.

/pdf/characterization-and-evaluation-of-the-antioxidant-gbckljeq.pdf

Characterization and Evaluation of the Antioxidant, Antidiabetic, Anti-Inflammatory, and Cytotoxic Activities of Silver Nanoparticles Synthesized Using Brachychiton populneus Leaf Extract

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance and recover the flavor of products. This review summarizes the fruit-derived aroma glycosides in different aspects including chemical structures, enzymatic hydrolysis, biosynthesis and occurrence. Aroma glycosides structurally involve an aroma compound (aglycone) and a sugar moiety (glycone). They can be hydrolyzed to release free volatiles by endo- and/or exo-glucosidase, while their biosynthesis refers to glycosylation process using glycosyltransferases (GTs). So far, aroma glycosides have been found and studied in multiple fruits such as grapes, mangoes, lychees and so on. Additionally, their importance in flavor perception, their utilization in food flavor enhancement and other industrial applications are also discussed. Aroma glycosides can enhance flavor perception via hydrolyzation by β-glucosidase in human saliva. Moreover, they are able to impart product flavor by controlling the liberation of active volatiles in industrial applications. This review provides fundamental information for the future investigation on the fruit-derived aroma glycosides.

Glycosidically bound aroma precursors in fruits: A comprehensive review.

Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of free and bound phenolic extracts, from the bran and kernel fractions of five sorghum grain genotypes. The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition. Sorghum with higher phenolic contents generally had higher inhibitory activity. Among the tested extracts, the brown sorghum (IS131C)-bran-free extract (BR-bran-free, half-maximal inhibitory concentration (IC50) = 18 ± 11 mg sorghum/mL) showed the strongest inhibition against α-glucosidase which was comparable to that of acarbose (IC50 = 1.39 ± 0.23 mg acarbose/mL). The red sorghum (Mr-Buster)-kernel-bound extract (RM-kernel-bound, IC50 = 160 ± 12 mg sorghum/mL) was the most potent in inhibiting α-amylase but was much weaker compared to acarbose (IC50 = 0.50 ± 0.03 mg acarbose/mL).

In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts.

Modern technologies for extraction of aroma compounds from fruit peels: a review

Background Flavored wine is a type of specialized wine fortified with flavor additives such as herbs, spices, fruits and other natural flavorings, which has attracted increasing attention. In practice, the addition of flavor substances in winemaking is strictly regulated in many countries. Scope and approach This review evaluates traditional flavored wines in terms of history, botanical recipe, processing technique and sensory quality, and explores emerging flavored wines in the aspects of flavor additives, aroma profile and sensory properties. Additionally, the interactions between phenolic compounds and aroma compounds in flavored wines and their impacts on product quality are also discussed. Key findings and conclusions Traditional flavored wine, such as Vermouth, Bermet and Retsina, is among the most renowned alcoholic drinks. Basically, it is a blend of wine, botanical extracts, sugar and alcohol. Different parts (peel, seeds, flower heads, etc.) of aromatic plants (wormwood, cinchona, pine resin, etc.) are adopted as flavor additives, but with different combinations and proportions in recipe from company to company. At present, research on novel flavored wine is still at the early stage, although the inclusion of Ganoderma lucidum extract, Gentiana lutea root powders, grape skin extract, fruit juice, rice, dextrin, water and oak chips in winemaking have been proved to be successful in enhancing the aroma/flavor of wine and improving the mouthfeel. Addition of non-grape materials could introduce additional phenolics and aromatic compounds to the wine matrix, which is a critical factor impacting the flavor and palate of the flavored wine. Importantly, phenolics from non-grape materials may interact with saliva and oral mucosa and therefore has a prominent impact on the wine aroma volatility and thus wine organoleptic quality. In general, both traditional flavored wine and novel flavored wine are specially fortified wine characterized by the unique aroma and flavor of additional flavorings such as herbs, spices, fruits and other natural flavoring substances. This review provides comprehensive information on both old-fashioned and emerging flavored wines, which may trigger further investigation to exploit the potential of natural flavorings in winemaking.

Zijian Liang

Papers

Glycosidically bound aroma precursors in fruits: A comprehensive review.

In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

Modern technologies for extraction of aroma compounds from fruit peels: a review

The art of flavored wine: Tradition and future

Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry