María Irene Silvas-García

The lion’s paw scallop (Nodipecten subnodosus) is a commercially valuable pectinid whose postharvest quality strongly depends on storage and handling conditions. This study investigated the combined effects of seasonality, postmortem time, and storage temperature on energy metabolism in the adductor muscle, focusing on metabolites associated with rigor mortis and freshness. Adult scallops (~10 cm shell height) were harvested in four seasons (spring, summer, autumn, winter), transported under commercial conditions for approximately 2 h, and stored at 0, 5, and 10 °C for 48 h. Muscle samples were collected every 8 h and analyzed for ATP, ADP, AMP, glycogen, arginine phosphate (Arg-P), and free arginine using HPLC and enzymatic assays. In addition, the adenylate energy charge (AEC) was determined in freshly harvested and post-transport specimens. Initial ATP concentrations ranged from 4.2 to 6.5 µmol/g, with higher levels in winter, while Arg-P varied from 3.1 to 4.8 µmol/g. Seasonality significantly influenced all metabolites except arginine, and transport markedly reduced ATP and AEC, particularly in spring and autumn. Storage at 0 °C resulted in rapid ATP depletion (3.0 µmol/g), indicating accelerated energy collapse. In contrast, scallops stored at 5 and 10 °C maintained ATP levels above 2.5 µmol/g for up to 24 h, delaying rigor mortis, reducing postmortem contraction, and preserving muscle texture and appearance. Overall, these findings demonstrate that moderate refrigeration represents a physiologically suitable and technologically advantageous strategy to optimize scallop postharvest handling, extend shelf life, and enhance product quality for the fresh seafood market.

The nanoencapsulation of bioactive compounds such as β-carotene and microalgal extracts has emerged as an effective strategy to enhance their stability, bioavailability, and biological efficacy, particularly against oxidative stress. Dunaliella tertiolecta, a microalga rich in carotenoids and chlorophylls, presents notable antioxidant and erythroprotective properties; however, its bioactive potential is limited by low bioaccessibility and degradation during processing and digestion. This study aimed to develop and evaluate nanoliposomes loaded with D. tertiolecta extract and β-carotene as sustained-release systems to improve antioxidant performance and erythroprotective effects. The methodology involved optimizing microalgal cultivation under nitrogen and salinity stress to enhance pigment accumulation, followed by extraction, nanoencapsulation via the particle dispersion method, and physicochemical characterization of the nanoliposomes. Antioxidant capacity and release kinetics were assessed through ABTS and FRAP assays, while erythroprotective activity was evaluated by monitoring oxidative hemolysis in human erythrocytes. The release kinetics revealed an anomalous transport mechanism for both systems, with β-carotene showing faster and more efficient release due to its greater lipophilic compatibility with the nanoliposomal matrix. The nanoliposomal systems demonstrated nanoscale size, high encapsulation efficiency, sustained antioxidant release, and effective erythrocyte protection, with the extract-loaded formulation exhibiting synergistic effects superior to isolated β-carotene. These findings support the potential application of this nanotechnology-based delivery system in functional foods, nutraceuticals, and biomedical formulations aimed at preventing oxidative stress-related cellular damage.

The nanoencapsulation of bioactive compounds such as β-carotene and microalgal extracts has emerged as an effective strategy to enhance their stability, bioavailability, and biological efficacy. Dunaliella tertiolecta, a microalga rich in carotenoids and chlorophylls, presents notable antioxidant and erythroprotective properties; however, its bioactive potential is limited by low bioaccessibility and degradation during processing and digestion. This study aimed to develop and evaluate nanoliposomes loaded with D. terti-olecta extract and β-carotene as sustained-release systems to improve antioxidant performance and erythroprotective effects. The methodology involved optimizing microalgal cultivation under nitrogen and salinity stress to enhance pigment accumulation, followed by extraction, nanoencapsulation via the particle dispersion method, and physicochemical characterization of the nanoliposomes. Antioxidant capacity and release kinetics were assessed through ABTS and FRAP assays, while erythroprotective activity was evaluated by monitoring oxidative hemolysis in human erythrocytes. The release kinetics revealed an anomalous transport mechanism for both systems, with β-carotene showing faster and more efficient release due to its greater lipophilic compatibility with the nanoliposomal matrix. The nanoliposomal systems demonstrated nanoscale size, high encapsulation efficiency, sustained antioxidant release, and effective erythrocyte protection, with the extract-loaded formulation exhibiting synergistic effects superior to isolated β-carotene. These findings support the potential application of this nanotechnology-based delivery system in functional foods, nutraceuticals, and biomedical formulations aimed at preventing oxidative stress-related cellular damage.

Fishery products are highly perishable; therefore, effective preservation strategies are essential to maintain their freshness, quality, and shelf life. One promising approach involves the use of edible coatings formulated with natural extracts, such as muicle (Justicia spicigera). This study evaluated the effect of a muicle–chitosan edible coating on the physical, chemical, and microbiological quality of cazon fish (Mustelus lunulatus) fillets stored in ice for 18 days. The muicle extract was obtained by macerating dried leaves for 48 h, and its antibacterial activity was subsequently assessed. A control group (C) and three treatments—muicle extract (ME), chitosan (CH), and a combined muicle–chitosan coating (MECH)—were applied and monitored throughout the storage period. Quality parameters, including pH, colour, water-holding capacity (WHC), texture, total volatile basic nitrogen (TVB-N), and mesophilic microbial counts, were evaluated. The muicle extract exhibited antibacterial activity, with MIC and IC₅₀ values of 3.01 ± 0.73 and 204.56 ± 20.23 µg/mL against Shewanella putrefaciens, and 0.10 ± 0.07 and 118.09 ± 14.51 µg/mL against Listeria monocytogenes, respectively. Treatments of ME, CH, and MECH significantly improved (p < 0.05) the quality of fillets by reducing TVB-N, pH, and microbial load compared to the control. In conclusion, the muicle extract demonstrated antibacterial potential and, either alone or in combination with chitosan, effectively preserved the physical, chemical, and microbiological quality of cazon fillets during ice storage.

The incorporation of biopolymers and natural colorants in smart packaging has garnered significant attention in the food packaging industry. This study investigates the design and characterization of novel fibrous films incorporating betalain extract (BE) from Stenocereus thurberi in poly (lactic acid) (PLA). An electrospinning technique was developed with varying PLA concentrations (2%–12% w/v) and BE concentrations (8%–12% w/v) to create a colorimetric freshness indicator. BE was characterized by quantifying its phytochemical content and assessing its antioxidant capacity. Morphological and structural analyses included scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), polydispersity index (PI), mechanical properties, and functional characteristics such as ammonia sensitivity and total antioxidant activity. The results indicated that the incorporation of BE significantly influenced the average diameter of the nanofibers, ranging from 313 ± 74 nm to 657 ± 99 nm. SEM micrographs showed that PLA12-BE12 films exhibited smooth surfaces without bead formation. The FTIR analysis confirmed effective BE incorporation, revealing intermolecular interactions between the betalain molecules and the PLA matrix, which contributed to enhanced structural and functional stability. The mechanical properties analysis revealed that moderate BE additions (8%–10% w/v) enhanced the Young’s modulus and tensile strength, while higher BE concentrations (12% w/v) disrupted the polymer network, reducing these properties. Additionally, the strain at break decreased significantly with BE incorporation, reflecting limited molecular chain mobility. Increasing BE concentration notably improved antioxidant activity, with the BE concentration of 12% (w/v), the ABTS•+, DPPH•, and FRAP radical scavenging activities at the highest values of 84.28 ± 1.59%, 29.95 ± 0.34%, and 710.57 ± 28.90 µM ET/g, respectively. Ammonia sensitivity tests demonstrated a significant halochromic transition from reddish-pink to yellow, indicating high sensitivity to low ammonia concentrations. The possible mechanism is alkaline pH induces aldimine bond hydrolysis and generates betalamic acid (yellow) and cyclo-DOPA-5-O-ß-glucoside (colorless) The fibrous films also exhibited reversible color changes and maintained good color stability over 30 days, emphasizing their potential for use in smart packaging applications for real-time freshness monitoring and food quality assessment.

In the present research, an orange extract (OE) was obtained and encapsulated in a zein matrix for its subsequent physicochemical characterization and evaluation of its antioxidant capacity. The OE consists of phenolic compounds and flavonoids extracted from orange peel (Citrus sinensis) by ultrasound-assisted extraction (UAE). The results obtained by dynamic light scattering (DLS) and scanning electron microscopy (SEM) indicated that zein nanoparticles with orange extract (NpZOE) presented a nanometric size and spherical shape, presenting a hydrodynamic diameter of 159.26 ± 5.96 nm. Furthermore, ζ-potential evolution and Fourier transform infrared spectroscopy (FTIR) techniques were used to evaluate the interaction between zein and OE. Regarding antioxidant activity, ABTS and DPPH assays indicated no significant differences at high concentrations of orange peel extract and NpZOE; however, NpZOE was more effective at low concentrations. Although this indicates that ultrasonication as an extraction method effectively obtains the phenolic compounds present in orange peels, the nanoprecipitation method under the conditions used allowed us to obtain particles in the nanometric range with positive ζ-potential. On the other hand, the antioxidant capacity analysis indicated a high antioxidant capacity of both OE and the NpZOE. This study presents the possibility of obtaining orange extracts by ultrasound and coupling them to zein-based nanoparticulate systems to be applied as biomedical materials functionalized with antioxidant substances of pharmaceutical utility.

The development of thermosensitive bioadhesive hydrogels as multifunctional platforms for the controlled delivery of microbicides is a valuable contribution for the in situ treatment of vagina infections. In this work, novel semi-interpenetrating network (s-IPN) hydrogels were prepared by the entrapment of linear poly(methyl vinyl ether-alt-maleic anhydride) (PVME-MA) chains within crosslinked 3D structures of poly(N-isopropylacrylamide) (PNIPAAm). The multifunctional platforms were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, thermal techniques, rheological analysis, swelling kinetic measurements, and bioadhesion tests on porcine skin. The hydrogels exhibited an interconnected porous structure with defined boundaries. An elastic, solid-like behavior was predominant in all formulations. The swelling kinetics were strongly dependent on temperature (25 °C and 37 °C) and pH (7.4 and 4.5) conditions. The s-IPN with the highest content of PVME-MA displayed a significantly higher detachment force (0.413 ± 0.014 N) than the rest of the systems. The metronidazole loading in the s-IPN improved its bioadhesiveness. In vitro experiments showed a sustained release of the antibiotic molecules from the s-IPN up to 48 h (94%) in a medium simulating vaginal fluid, at 37 °C. The thermosensitive and bioadhesive PNIPAAm/PVME-MA systems showed a promising performance for the controlled release of metronidazole in the vaginal environment.

In the baking industry, different processes and methods of freezing have been used for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking time, freezing rate, and frozen storage time on part-baked French bread quality was determined. The bread was part-baked for 0, 3 and 6 min, frozen at slow (0.15 °C/min) and fast (1.75 °C/min) freezing rates, stored under freezing conditions for up to 56 days and thawed every 14 days. Part-baked bread was rebaked, and the SV and firmness at 2, 24 and 48 h were obtained. An experiment with a factorial design of 3×2×5 (3 part-baking time, 2 freezing rates and 5 frozen storage times) with analysis of variance (ANOVA) at a confidence level of 95% was carried out. The highest SV was ​​obtained at 6 min of part-baking at a slow freezing rate and decreased as the frozen storage time increased. In contrast, TPA showed that bread firmness increases when the specific volume decreases, and the highest firmness is at 0 min of part-baked time. Relatively long part-baking times allow for firm crumb formation with limited damage to the structure and therefore bread with optimal quality.

The bakery industry uses the following two primary methods for bread preservation: (i) part-baked bread, and (ii) dough freezing. Both have advantages and disadvantages that should be considered by each producer. Frozen dough can be transported more easily due to the stability of the product, while part-baked bread must be handled more carefully and is bulkier, but the final product usually has better quality because the yeast is not damaged during the process. Freezing is typically used in food to preserve freshness, stop enzymatic processes and prevent microbial contamination. The freezing process also damages the food structure. In baked goods, water redistribution during the freezing process affects the protein structure, starch, and arabinoxylans, which can be reflected as a decrease in the volume and increased firmness of the product. Taking into consideration that increased volume and less firmness are desirable for bread quality, part-baked bread is commercially more advisable for both the producer and the consumer. The aim of this review is to compare the processes of part-baked bread and frozen dough to determine the best alternative for preserving bread with a longer shelf life without losing the baking properties of the product and considering the damage caused by freezing and storage on proteins, starch and arabinoxylans. This chapter reviews the comparison between the processes of part-baked bread and frozen dough to determine the best alternative for preserving bread with a longer shelf life without losing the baking properties of the product and considering the damage caused by freezing and storage on proteins, starch and arabinoxylans. It focuses on part-baked bread as an alternative to dough freezing to preserve bread with a longer shelf life without losing the characteristic properties of the product, while also considering the damage caused by freezing and storage on proteins, starch, and arabinoxylans. After fermentation, dough is exposed to the first baking cycle. The temperature and part-baked time can vary according the loaf size. Frozen part-baked bread is a viable option for preserving the freshness of a product until its consumption. Compared with frozen dough, part-baked bread has the advantage that yeast is no longer a problem because their functions have already been completed at the time of freezing.