Juan Gabriel Báez González

Polymeric nanoparticles combined with coatings have emerged as a promising strategy to preserve fresh produce. This study evaluated a sodium alginate coating incorporating polymeric nanocapsules loaded with Thymus vulgaris L. essential oil (NC-EOt), with the aim of preserving the postharvest quality of papaya (Carica papaya L.). NC-EOt, obtained by nanoprecipitation using Eudragit L 100-55, was evaluated by FTIR-MID spectroscopy, antioxidant activity assays (DPPH and ABTS), and physical stability during six months of storage. The nanocapsules were incorporated into a sodium alginate coating (AL-NC-EOt), whose mechanical properties (adhesion, elongation, and tensile strength) were determined before application to whole papayas stored at 25 °C. Fruit quality was assessed through firmness, titratable acidity (TA), total soluble solids (TSS), color parameters, and visible microbial spoilage. NC-EOt exhibited a mean particle size of 153.9 ± 4.7 nm and remained physically stable for six months while retaining the main components of EOt. Nanoencapsulation enhanced the antioxidant activity of EOt, reducing IC₅₀ values from 423.16 ± 56.69 to 279 ± 22.82 μg/mL in the ABTS assay and from 828.74 ± 15.17 to 324.54 ± 34.76 μg/mL in the DPPH assay. Mechanical characterization showed improved adhesion, elongation, and tensile strength in AL-NC-EOt compared to alginate alone. Papayas coated with AL-NC-EOt maintained higher firmness and titratable acidity, showed smaller increases in total soluble solids (TSS) during storage, and exhibited no visible signs of fungal growth after 13 days at 25 °C. -NC-EOt effectively preserved papaya quality and represents a promising postharvest technology for tropical fruits.

El objetivo de este estudio fue determinar el efecto de la celobiosa al 1% como fuente principal de carbono en un cultivo MRS de Limosilactobacillus reuteri, formulado para la biotransformación de glicerol a 3-hidroxipropionaldehído, un agente antimicrobiano de amplio espectro. Se utilizó Escherichia coli O157:H7 como organismo modelo para evaluar el efecto de la inhibición bacteriana. Un segundo caldo MRS formulado con 1% de glucosa y un caldo MRS comercial estándar fueron utilizados como comparativos. El 3-HPA utilizado fue producido durante la fase exponencial de crecimiento (2 a 12 horas) de cada cultivo MRS. El 3-HPA producido en los medios con celobiosa y MRS comercial inhibió 45.01 ± 18.51% y un 35.94 ± 7.76% (p>0.05) respectivamente el crecimiento de E. coli, mientras que un 8.50 ± 0.37% de inhibición con el 3-HPA producido en cultivo MRS con glucosa. Como agente antiséptico de control, se utilizó la clorhexidina al 0.12%, arrojando un 97.61 ± 0.05% de inhibición. Se concluye que la fuente de carbono inicial modifica el potencial antimicrobiano del 3-HPA, siendo la celobiosa un sustrato candidato para continuar su estudio en la optimización de la secreción de metabolitos activos, lo que resalta su importancia en el desarrollo de alternativas para el control microbiano y la economía circular.

The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and helping to prevent chronic diseases. This study aimed to develop a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and Justicia spicigera powder (JP) (VNB_3.2) and evaluate its proximate composition (AOAC methods), water activity, texture profile, color, and percentage of radical scavenging activity as antioxidant capacity (DPPH and ABTS methods). The formulation was designed to enhance the nutritional and functional properties of the bar by incorporating legume-based protein and natural antioxidants. The VNB_3.2 formulation (with 3.2% w/w JP) demonstrated a significant increase in antioxidant capacity (77.48 ± 6.86% inhibition) compared to the control (47.61 ± 1.13%). Proximate analysis showed higher protein content (14.31 ± 0.01%) and fat (26.39 ± 0.33%) in VNB_3.2, with a slightly lower carbohydrate (41.13 ± 0.35%) content and crude fiber (3.51 ± 0.121%). Water activity remained below the microbial safety threshold in both samples (a_w < 0.76), with VNB_3.2 exhibiting better stability. Color parameters were markedly modified by Justicia spicigera, resulting in a darker appearance and lower a* and b* values. Texture analysis showed acceptable hardness and deformation, supporting the physical stability of the product. The results demonstrated that the inclusion of Justicia spicigera contributed significantly to antioxidant activity without compromising textural or physicochemical properties. This study supports the development of plant-based functional foods with improved health-promoting properties.

The increasing demand for eco-friendly and functional packaging materials has driven research on biodegradable materials incorporating bioactive compounds. In this study, kefiran-based films (K; 3%) were developed and incorporated with grape pomace extract (GPE) at different concentrations (3K-0.5GPE, 3K-1.0GPE, and 3K-1.5GPE). The films were characterized based on their physicochemical, mechanical, antioxidant, and antimicrobial properties. It was found that the incorporation of GPE into the films increased the L*, a*, b*, and ΔE values, as well as the thickness, and improved UV radiation protection. FT-IR analysis revealed interactions between kefiran and the phenolic compounds of GPE, without altering the polymer structure. In addition, an increase in tensile strength and elongation at break was observed, evidencing a plasticizing effect of GPE, which also increased the water vapor permeability of 3K-1.5GPE. Solubility was not affected by the incorporation of GPE into the films. Regarding bioactive properties, the addition of GPE increased antioxidant activity and total phenolics. Antimicrobial assays showed activity only for the 3K-0.5GPE film against Listeria monocytogenes, with no activity against Escherichia coli. Overall, kefiran-based films containing GPE exhibit characteristics that position them as potential alternatives for sustainable, bioactive food packaging materials, thereby promoting the valorization of by-products from the wine industry.

Background/Objectives: The skin is a protective barrier against pathogens such as herpes simplex virus type 1 (HSV-1), which causes recurrent and highly prevalent skin infections worldwide. The increasing resistance of HSV-1 to conventional treatments has driven the search for new therapeutic alternatives. In this context, the essential oil of Lippia graveolens (EOL) has demonstrated promising antiviral activity; however, its high volatility limits direct skin application. To overcome this, polymeric nanoparticles (NPs) loaded with EOL were developed to improve its availability and antiviral efficacy. Methods: Nanoformulations were prepared by nanoprecipitation, and their antiviral activity against HSV-1 was evaluated using the plaque reduction assay. The effect of the nanoformulations on skin barrier integrity was assessed using an ex vivo porcine skin model and non-invasive techniques. Results: The NP-EOL exhibited physicochemical properties favorable for skin deposition, including a particle size around 200 nm, a polydispersity index of ≤ 0.2, and negative zeta potential. Moreover, NP-EOL showed 1.85-fold higher antiviral activity against HSV-1 compared with free EOL, while also reducing cytotoxicity in Vero cells. Conclusions: Results demonstrated that the NPs promoted skin hydration without altering pH or transepidermal water loss, suggesting they do not disrupt skin homeostasis. This study supports the potential of NP-based systems as effective topical delivery vehicles for EOL, representing a promising therapeutic alternative against HSV-1 skin infections.

In this study, feruloylated arabinoxylans (FAXs) extracted from nixtamalized maize bran were assessed as a functional ingredient in white bread. FAXs were added at percentages of 0.15% and 0.30% to bread, and a control sample without FAXs was prepared. Regarding texture profile analysis, hardness values in bread treated with FAXs ranged from 34.32 N (T5) to 51.03 N (T3), with all values for FAXs-added bread being lower than 64.43 N obtained for the control sample (TC). With respect to color, most of the FAX-treated samples had higher overall values than the control sample, with L* values ranging from 50.49 (T4) to 59.40 (T6). The total color difference (ΔE) values ranged from 2.07 (T2) to 6.32 (T6), indicating differences between the control sample and the FAX-treated samples. In the analysis of proximate composition, all FAX-treated bread had higher levels of crude fiber content than the control sample, and water activity (aw) values were lower in the control sample than in bread treated with FAXs. Regarding total phenols, FAX-treated bread ranged from 1.57 (T6) to 1.98 (T1) mgFAE/g, being higher than the 1.24 mgFAE/g found in the control sample (TC). The antioxidant capacity levels, namely, DPPH, ABTS, and FRAP, were 9.36–17.01, 8.86–17.64, and 3.05–5.07 µmolTE/g, respectively. Thus, it is possible to conclude that adding FAXs to bread formulations improves the hardness, crude fiber content, and functional properties of bread.

The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and preventing chronic diseases. This study evaluates the antioxidant activity (DPPH), water activity, color, texture profile, and proximate composition (AOAC methods) of a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and Justicia spicigera powder (VNB_3.2). The formulation aimed to enhance the functional and nutritional properties of the product through the incorporation of legume-based protein and natural antioxidants. The VNB_3.2 formulation demonstrated a significant increase in antioxidant capacity (77.48 ± 6.86% inhibition) compared to the control (47.61 ± 1.13%). Proximate analysis showed higher protein content (14.31 ± 0.01%) and fat (26.39 ± 0.33%) in VNB_3.2, with a slightly lower carbohydrate (41.13 ± 0.35%) content and crude fiber (3.51 ± 0.121%). Water activity remained below the microbial safety threshold in both samples (Aw < 0.75), with VNB_3.2 exhibiting better stability. Color parameters were markedly modified by Justicia spicigera, resulting in a darker appearance and lower a* and b* values. Texture analysis showed acceptable hardness and deformation, supporting the physical stability of the product. The results demonstrated that the inclusion of Justicia spicigera contributed significantly to antioxidant activity without compromising textural or physicochemical properties. This study supports the development of plant-based functional foods with improved health-promoting properties.

The food industry faces significant challenges in meeting the demand for healthier and more sustainable products, particularly in the search for natural alternatives that optimize the nutritional value of processed products and, at the same time, improve their functionality and shelf life. The objective of this study was to evaluate eggplant flour (EF) in different concentrations (2–9%) as an alternative ingredient in the production of Frankfurt sausages. The physicochemical (Aw and pH) and chromatic properties, as well as the antioxidant activity (ABTS, DPPH, ORAC), total phenolic content, flavonoids, and sensory evaluation were analyzed. The physicochemical properties were as follows: Aw showed an average value of 0.973, and the average pH was 6.35. Additionally, significant differences were observed in chromatic properties across treatments. The antioxidant activity values ranged between 586.4–1775.5 ABTS µM eq. of Trolox/g of sausage and 550.7–1764.0 µM eq. of Trolox/g of sausage, indicating an improvement in activity as EF concentration increased. Treatments containing EF at 2% (T2) and 3% (T3) achieved an average acceptability rating close to 4 (“I like it slightly”), demonstrating a balance between functionality and sensory acceptability, although higher concentrations adversely affected flavor and texture perception. Eggplant flour was an effective and sustainable choice for enhancing meat products’ quality and shelf life, contributing to the development of healthier and more sustainable food options.

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C. The oxidative stability of cold-pressed avocado oil was evaluated using pure astaxanthin, TBHQ, and H. pluvialis extract at concentrations of 100, 500, and 1000 ppm. Kinetic models and thermodynamic analysis were applied to determine the oxidation rate and compare the antioxidant effects of H. pluvialis extract with astaxanthin and TBHQ. The Arrhenius model was used to estimate activation energy (Ea), enthalpy, entropy, and free energy. Avocado oil with 500 ppm of H. pluvialis extract showed antioxidant effects comparable to TBHQ and pure astaxanthin. The activation energy of plain avocado oil was 40.47 kJ mol⁻¹, while with H. pluvialis extract, it was 54.35 kJ mol⁻¹. These findings suggest that H. pluvialis extract offers effective antioxidant properties and could serve as a natural alternative to synthetic antioxidants in food applications, despite the limitations of unprotected astaxanthin.

Los virus son agentes con la capacidad de invadir o infectar a cualquier ser vivo ocasionando enfermedades graves e incluso la muerte. La principal línea de defensa contra estos agentes virales está mediada por el sistema inmunológico. Adicionalmente, puede emplearse tratamientos para reducir la carga viral. En la actualidad, los fármacos antivirales comercialmente disponibles presentan ciertas limitaciones, por ejemplo, los efectos secundarios que pueden provocar en el organismo, así como el riesgo de toxicidad celular. Las recientes investigaciones han posicionado a los aceites esenciales como nuevas alternativas en la búsqueda de moléculas con actividad antiviral. El presente trabajo aborda aspectos generales de los virus, así como diversos estudios en los que se han evaluado las propiedades antivirales de los aceites esenciales