THE OBJECTIVE OF THIS STUDY WAS TO DEVELOP A NOVEL CHITOSAN-BASED CASING THAT IS WELL-SUITED FOR COMMERCIAL APPLICATION. IN ORDER TO DO SO, CHITOSAN WAS MIXED WITH CINNAMALDEHYDE, GLYCEROL, AND TWEEN 80 IN VARIOUS RATIOS, AND THE RESULTING FILMS WERE COMPARED TO COMMERCIAL COLLAGEN CASINGS FOR PHYSICAL (WATER SOLUBILITY, MOISTURE CONTENT, THICKNESS, TRANSPARENCY, AND UV BARRIER) AND MECHANICAL (TENSILE STRENGTH, ELONGATION AT BREAK, AND TENSILE ENERGY TO BREAK) PROPERTIES. THE CHITOSAN FILMS EXHIBITED DIFFERENT PROPERTIES DUE TO THE INTERACTIONS BETWEEN CHITOSAN, GLYCEROL, AND CINNAMALDEHYDE AS IDENTIFIED BY FTIR SPECTROPHOTOMETRY. AMONG THE DIFFERENT CHITOSAN FILMS, THE FILM CONTAINING 50% GLYCEROL, 2.2% CINNAMALDEHYDE, AND 0.2% TWEEN 80 SHOWED THE SAME MECHANICAL PROPERTIES AS THE COLLAGEN CASING, WITH LOWER WATER SOLUBILITY, SUPERIOR TRANSPARENCY, AND BETTER UV LIGHT BARRIER. THIS MANUSCRIPT PROVIDES AN ALTERNATIVE PACKAGING MATERIAL TO COLLAGEN TO BE USED AS A SAUSAGE CASING FOR THE MEAT INDUSTRY.

THE CRACKING OF SWEET CHERRIES CAUSES SIGNIFICANT CROP LOSSES. SWEET CHERRIES (CV. BING) WERE COATED BY ELECTRO-SPRAYING WITH AN EDIBLE NANOEMULSION (NE) OF ALGINATE AND SOYBEAN OIL WITH OR WITHOUT A CACL2 CROSS-LINKER TO REDUCE CRACKING. COATED SWEET CHERRIES WERE STORED AT 4 °C FOR 28 D. THE BARRIER AND FRUIT QUALITY PROPERTIES AND NUTRITIONAL VALUES OF THE COATED CHERRIES WERE EVALUATED AND COMPARED WITH THOSE OF UNCOATED SWEET CHERRIES. SWEET CHERRIES COATED WITH NE + CACL2 INCREASED CRACKING TOLERANCE BY 53% AND INCREASED FIRMNESS. HOWEVER, COATED SWEET CHERRIES EXHIBITED A 10% INCREASE IN WATER LOSS AFTER 28 D DUE TO DECREASED RESISTANCE TO WATER VAPOR TRANSFER. COATED SWEET CHERRIES SHOWED A HIGHER SOLUBLE SOLID CONTENT, TITRATABLE ACIDITY, ANTIOXIDANT CAPACITY, AND TOTAL SOLUBLE PHENOLIC CONTENT COMPARED WITH UNCOATED SWEET CHERRIES. THEREFORE, THE USE OF THE NE + CACL2 COATING ON SWEET CHERRIES CAN HELP REDUCE CRACKING AND MAINTAIN THEIR POSTHARVEST QUALITY.

THE USE OF EOS NANOEMULSION TO DEVELOP ACTIVE EDIBLE FILMS OFFERS A NEW WAY TO MODIFY TRANSPORT PROPERTIES AND TO RELEASE ACTIVE COMPOUNDS WHILE IMPROVING MECHANICAL RESISTANCE, TRANSPARENCY, AND ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY. THE AIM OF THIS STUDY WAS TO STUDY THE INFLUENCE OF HOMOGENIZATION CONDITIONS AND CARVACROL CONTENT ON THE MICROSTRUCTURE AND PHYSICAL PROPERTIES OF EDIBLE NANOEMULSIFIED CHITOSAN FILMS. FILM-FORMING EMULSIONS (FFE) WERE PREPARED WITH CHITOSAN (1.5%), TWEEN 80 (0.5%), AND CARVACROL (0.25%, 0.5%, AND 1.0%); TWO HOMOGENIZATION METHODS WERE USED (ROTOR-STATOR AND ROTOR-STATOR FOLLOWED BY HIGH-PRESSURE HOMOGENIZATION). FILM INTERNAL AND SURFACE MICROSTRUCTURE WAS CHARACTERIZED BY SCANNING ELECTRON MICROSCOPY (SEM) AND FILM PHYSICAL PROPERTIES, SUCH AS MECHANICAL, OPTICAL, AND WATER BARRIER, WERE EVALUATED. RESULTS SHOWED THAT THE HIGH-PRESSURE HOMOGENIZATION METHOD PROMOTED A SIGNIFICANT CHANGE ON FILM MICROSTRUCTURE, LEADING TO IMPROVED PROPERTIES. CARVACROL DROPLETS WERE SMALLER AND HOMOGENEOUSLY DISTRIBUTED IN THE FILM WHEN 0.5% (V/V) CARVACROL WAS INCORPORATED (1:1 TWEEN 80: CARVACROL RATIO). AS A CONSEQUENCE, EMULSIFIED FILMS OBTAINED AT HIGH PRESSURE WERE LESS OPAQUE, HAD GREATER ELONGATION, AND HAD A LOWER PERMEABILITY TO WATER VAPOR THAN THOSE OBTAINED BY THE ROTOR-STATOR METHOD. THEREFORE, HIGH-PRESSURE HOMOGENIZATION IS A GOOD METHOD TO OBTAIN EDIBLE EMULSIFIED FILMS WITH DESIRABLE PROPERTIES FOR FOOD PRESERVATION.

THE MECHANICAL, OPTICAL AND BARRIER PROPERTIES OF CHITOSAN FILMS CONTAINING POLYGODIAL (0.0, 2.7, 13.9, 25.0?MG/G OF CHITOSAN) WERE STUDIED. WATER VAPOR PERMEABILITY (WVP), TENSILE STRENGTH, PERCENTAGE ELONGATION AT BREAK, CIELAB COLOR PARAMETERS, HUE ANGLE AND CHROMA OF FILMS WERE DETERMINED. FOURIER TRANSFORM INFRARED (FTIR) WAS ALSO PERFORMED TO DETERMINE FUNCTIONAL GROUP INTERACTION BETWEEN THE MATRIX AND POLYGODIAL ADDED. THE USE OF POLYGODIAL RESULTED IN STRONGER FILMS WITHOUT LOSING THEIR EXTENSIBILITY AND WITH LOW WVP. FILMS BECAME DARKER WITH YELLOW-GREEN COLORATION WITH INCREASING POLYGODIAL CONCENTRATION. POLYGODIAL ADDED TO CHITOSAN FILMS DID NOT HAVE ANY INTERACTION WITH THE AMINO GROUPS OF CHITOSAN AS MEASURED BY FTIR. POLYGODIAL AS A NATURAL DIALDEHYDE CAN EFFECTIVELY BE APPLIED TO ENHANCE SOME PHYSICAL PROPERTIES OF EDIBLE FILMS PREPARED WITH CHITOSAN.

PROTEIN HAZE DEVELOPMENT IN BOTTLED WHITE WINES IS ATTRIBUTED TO THE SLOW DENATURATION OF UNSTABLE PROTEINS, WHICH RESULTS IN THEIR AGGREGATION AND FLOCCULATION. THESE PROTEIN FRACTIONS CAN BE REMOVED BY USING BENTONITE; HOWEVER, A DISADVANTAGE OF THIS TECHNIQUE IS ITS COST. THE EFFECTS OF HIGH HYDROSTATIC PRESSURE (HHP) ON WINE STABILITY WERE STUDIED. FOURIER TRANSFORM INFRARED SPECTROSCOPY EXPERIMENTS WERE PERFORMED TO ANALYSE THE SECONDARY STRUCTURE OF PROTEIN, THERMAL STABILITY WAS EVALUATED WITH DIFFERENTIAL SCANNING CALORIMETRY, WHILE A HEAT TEST WAS PERFORMED TO DETERMINE WINE PROTEIN THERMAL STABILITY. THE RESULTS CONFIRMED THAT HIGH PRESSURE TREATMENTS MODIFIED THE ?-HELICAL AND ?-SHEET STRUCTURES OF WINE PROTEINS. THROUGHOUT THE 60 DAYS STORAGE PERIOD THE ?-HELIX STRUCTURE IN HHP SAMPLES DECREASED. STRUCTURAL CHANGES BY HHP (450 MPA FOR 3 AND 5 MIN) IMPROVE THERMAL STABILITY OF WINE PROTEINS AND THUS DELAY HAZE FORMATION IN WINE DURING STORAGE.

THE PRODUCTION AND CONSUMPTION OF FRESH MUSHROOMS HAS EXPERIENCED A SIGNIFICANT INCREASE IN RECENT DECADES. THIS TREND HAS BEEN DRIVEN MAINLY BY THEIR NUTRITIONAL VALUE AND BY THE PRESENCE OF BIOACTIVE AND NUTRACEUTICAL COMPONENTS THAT ARE ASSOCIATED WITH HEALTH BENEFITS, WHICH HAS LED SOME TO CONSIDER THEM A FUNCTIONAL FOOD. MUSHROOMS REPRESENT AN ATTRACTIVE FOOD FOR VEGETARIAN AND VEGAN CONSUMERS DUE TO THEIR HIGH CONTENTS OF HIGH-BIOLOGICAL-VALUE PROTEINS AND VITAMIN D. HOWEVER, DUE TO THEIR HIGH RESPIRATORY RATE, HIGH WATER CONTENT, AND LACK OF A CUTICULAR STRUCTURE, MUSHROOMS RAPIDLY LOSE QUALITY AND HAVE A SHORT SHELF LIFE AFTER HARVEST, WHICH LIMITS THEIR COMMERCIALIZATION IN THE FRESH STATE. SEVERAL TRADITIONAL PRESERVATION METHODS ARE USED TO MAINTAIN THEIR QUALITY AND EXTEND THEIR SHELF LIFE. THIS ARTICLE REVIEWS SOME PRESERVATION METHODS THAT ARE COMMONLY USED TO PRESERVE FRESH MUSHROOMS AND PROMISING NEW PRESERVATION TECHNIQUES, HIGHLIGHTING THE USE OF NEW PACKAGING SYSTEMS AND REGULATIONS AIMED AT THE DEVELOPMENT OF MORE SUSTAINABLE PACKAGING.

TO PROVIDE THEIR HEALTH EFFECT, PROBIOTICS NEED TO MAINTAIN THEIR VIABILITY, ADHERE TO THE INTESTINAL EPITHELIUM, AND COLONIZE IT WITHOUT LOSING THEIR PROBIOTIC PROPERTIES. IN THE PRESENT STUDY, LACTOBACILLUS CASEI WAS ENCAPSULATED IN A DOUBLE EMULSION AND THEN COATED WITH ALGINATE AND CHITOSAN USING THE LAYER-BY-LAYER ELECTROSTATIC DEPOSITION TECHNIQUE. THE SURVIVAL RATE AND FUNCTIONAL PROPERTIES OF L. CASEI (CHOLESTEROL ASSIMILATION, SURFACE HYDROPHOBICITY, AUTO-AGGREGATION, AND CO-AGGREGATION) WERE EVALUATED AFTER THE FREEZE-DRYING PROCESS AND DURING THE TRANSIT THROUGH THE SIMULATED GASTROINTESTINAL TRACT. RESERVOIR TYPE MULTILAYER MICROCAPSULES WITH A SMALL PARTICLE SIZE (6.2-12.2 ?M) WERE OBTAINED. FREEZE-DRIED MICROCAPSULES MAINTAINED THE INITIAL CELL COUNT (9.4 LOG UFC/G) WITHOUT AFFECTING ITS FUNCTIONAL PROPERTIES. THE RESISTANCE OF L. CASEI CELLS TO THE CONDITIONS OF SALIVARY, GASTRIC, AND INTESTINAL DIGESTION WAS NOTICEABLY IMPROVED WHEN INCREASING THE NUMBER OF LAYERS IN THE MICROCAPSULES, ESPECIALLY WHEN THEY WERE COATED WITH ALGINATE AND CHITOSAN. THE ALGINATE-CHITOSAN LAYERS PROVIDED ADDITIONAL PROTECTION TO L. CASEI CELL MEMBRANES, SUBSTANTIALLY PRESERVING THE CHOLESTEROL ASSIMILATION ABILITY, SURFACE HYDROPHOBICITY, AUTO-AGGREGATION, AND CO-AGGREGATION OF L. CASEI AFTER SIMULATED IN VITRO DIGESTION. THIS ENCAPSULATION METHOD NOT ONLY GUARANTEES THE PRESENCE OF THE PROBIOTIC IN THE GASTROINTESTINAL TRACT, BUT IT DOES NOT LOSE ITS PROBIOTIC PROPERTIES AND ENSURES THAT IT EXERTS ITS PROBIOTIC EFFECT.

THIS STUDY AIMED TO EVALUATE THE EFFECT OF HIGH PRESSURE IMPREGNATION (HPI) (PRESSURE: 350, 450, AND 500?MPA; TIME: 5 MIN; OSMOTIC SOLUTION: 15% NACL) AS A PRETREATMENT TO THE DRYING PROCESS OF ABALONE SAMPLES (TEMPERATURE: 60°C) AND SUBSEQUENT EVALUATION OF PHYSICOCHEMICAL PROPERTIES THEREOF. THE PROTEIN CONFORMATIONAL CHANGES OF HPI-DRIED SAMPLES WERE EVALUATED BY FOURIER TRANSFORM INFRARED (FT-IR) SPECTROSCOPY. THE MOLECULAR WEIGHT PROFILE AND AMINO ACID COMPOSITION WERE DETERMINED. THERMAL ANALYSIS WAS PERFORMED BY DIFFERENTIAL SCANNING CALORIMETRY (DSC). PROCESS DRYING RATES WERE REDUCED UP TO 33%, AND DRIED ABALONES HAD LOWER MOISTURE CONTENT AND WATER ACTIVITY AS THE PRESSURE LEVEL INCREASED. IN ADDITION, LESS DEGRADATION EFFECTS WERE FOUND IN AMINO ACID COMPOSITIONS. IN THE ?-SHEET STRUCTURE, HPI-ASSISTED DRYING PROCESS CAUSED PARTIALLY FOLDED CONFORMATIONS AT 350 AND 450?MPA, AND AGGREGATION AT 500?MPA. A COMPACTED STRUCTURE WAS IDENTIFIED AS PRESSURE INCREASED (350 ? 500?MPA), CONFIRMING THAT THE STRUCTURE OF ABALONE MUSCLE TREATED WITH HPI-ASSISTED DRYING DIFFERED SIGNIFICANTLY FROM RAW MATERIAL. THE RESULTS PRESENTED IN THIS RESEARCH COULD SUPPORT THE POTENTIAL APPLICATION OF HIGH HYDROSTATIC PRESSURE TREATMENT AS COMBINED TREATMENTS FOR OTHER COMPOUND IMPREGNATION UNDER HIGH PRESSURE. IN ADDITION, HPI TECHNOLOGY COULD BE USED TO ENHANCE THE QUALITY PROPERTIES OF DRIED ABALONES AND DRIED MARINE PRODUCTS OF THE AQUACULTURE AND FISHERY INDUSTRY.

CURCUMIN IS A STRONG NATURAL ANTIOXIDANT COMPOUND, BUT ITS USE AS A NUTRACEUTICAL INGREDIENT IS LIMITED DUE TO ITS LOW WATER SOLUBILITY AND POOR CHEMICAL STABILITY. THIS STUDY AIMS TO ELUCIDATE THE KEY COLLOIDAL ASPECTS DETERMINING THE PHYSICAL STABILITY AND ANTIOXIDANT ACTIVITY OF EMULSIFIED CURCUMIN, SPECIFICALLY FOCUSING ON THE EFFECT OF THE INTERFACIAL STRUCTURE OF CURCUMIN MULTILAYER EMULSIONS. CURCUMIN DISSOLVED IN COCONUT OIL WAS ENCAPSULATED IN MULTILAYER EMULSIONS PREPARED BY LAYER-BY-LAYER (LBL) DEPOSITION USING GELATIN (PRIMARY EMULSION), GUM ARABIC (SECONDARY EMULSION) AND TANNIC ACID (TERTIARY EMULSION) AS WALL MATERIALS. THE PRIMARY EMULSION EXHIBITED STABILITY AT HIGHER GELATIN CONCENTRATIONS (?0.5% W/V) DUE TO THE DROPLETS WERE COMPLETELY COATED BY THE BIOPOLYMER (MEAN DIAMETER, 377 NM). THE SECONDARY EMULSION WAS STABLE ONLY AT LOW GUM ARABIC CONCENTRATIONS (01% W/V, MEAN DIAMETER, 412 NM). THE TERTIARY EMULSION WAS MORE STABLE AT AN INTERMEDIATE CONCENTRATION OF TANNIC ACID (0.0004% W/V, MEAN DIAMETER, 470 NM). THE ANTIOXIDANT ACTIVITY OF EMULSIFIED CURCUMIN WAS WELL PRESERVED DURING EXPOSURE TO LIGHT FOR 6 DAYS, WHILE IT SIGNIFICANTLY DECREASED IN FREE CURCUMIN BEGINNING FROM DAY 0. IN CONCLUSION, THE CONTROL AND MODULATION OF THE INTERFACIAL LAYER PROPERTIES SEEM TO PLAY A KEY ROLE IN REGULATING THE PHYSICAL STABILITY AND ANTIOXIDANT ACTIVITY OF EMULSIFIED CURCUMIN.

AN EFFECTIVE ENCAPSULATION SYSTEM IS NECESSARY TO PROTECT LACTOBACILLUS CASEI AGAINST HARSH CONDITIONS DURING FOOD PROCESSING AND GASTROINTESTINAL PASSAGE. IN THIS STUDY, L. CASEI WAS ENCAPSULATED BY DOUBLE EMULSION COATED WITH AN OUTER LAYER OF CROSS-LINKED ALGINATE; THE EFFECT ON ITS VIABILITY AFTER FREEZE DRYING, THERMAL TREATMENT, IN VITRO DIGESTION, AND DURING STORAGE WAS EVALUATED. THE INTERFACIAL STRUCTURE OF THE MICROCAPSULES PRODUCED BY THE FORMATION OF DOUBLE EMULSION AND ALGINATE COATING IMPROVED THE PROTECTIVE FUNCTION OF L. CASEI UNDER STRESS CONDITIONS, ESPECIALLY WHEN THE ALGINATE OUTER LAYER WAS SUBJECTED TO IONIC GELATION. MICROENCAPSULATED L. CASEI ACHIEVED 97.3% ENCAPSULATION EFFICIENCY AND 98% SURVIVAL RATE AFTER THE FREEZE?DRYING PROCESS, WHILE MAINTAINING COUNTS ABOVE 107 CFU/G AT 50 AND 70 °C FOR 20 MIN. THE MICROCAPSULES PROVIDED HIGH VIABILITY IN THE INTESTINAL PHASE (106 CFU/G) AND GREATER STABILITY DURING STORAGE AT 4 °C (107 CFU/G, 17 WK). GREATER MICROCAPSULE PROTECTIVE CAPACITY CAN BE ASSOCIATED WITH INCREASED GLASS TRANSITION AND MELTING TEMPERATURES OF THE ENCAPSULATING MATRIX AND FORMATION OF A MORE COMPACT ALGINATE LAYER. THE PROPOSED ENCAPSULATION TECHNOLOGY REPRESENTS AN ALTERNATIVE TO IMPROVE L. CASEI VIABILITY UNDER STRESS CONDITIONS AND IT COULD BE USED TO DEVELOP FUNCTIONAL FOODS.

ALGINATE FILMS WITH DIFFERENT DEGREES OF CROSSLINKING OBTAINED BY INTERNAL GELATION, AND ALGINATE FILMS INCORPORATED WITH OREGANO ESSENTIAL OIL (OEO) WERE PREPARED. THE IMPACT OF THE DEGREE OF CROSSLINKING CAUSED BY THE USE OF CALCIUM CARBONATE AS CROSSLINKING AGENT AND THE INCORPORATION OF OEO INTO THE ALGINATE FILMS ON THEIR ANTIBACTERIAL, OPTICAL, MECHANICAL, MICROSTRUCTURAL AND WATER VAPOUR BARRIER PROPERTIES WAS EVALUATED.

EDIBLE FILMS AND COATINGS HAVE BEEN APPLIED ON FRUITS TO IMPROVE THEIR QUALITY DURING GROWTH AND DEVELOPMENT AS WELL AS DURING POSTHARVEST STORAGE. A RESPONSE SURFACE METHODOLOGY WAS USED TO DETERMINE THE EFFECTS OF OIL CONCENTRATION, NUMBER OF PASSES AND CALCIUM CHLORIDE CONCENTRATION ON THE PHYSICAL, MECHANICAL AND TRANSPORT PROPERTIES OF OIL-ALGINATE COMPOSITE FILMS. ALGINATE-BASED FILMS WERE DEVELOPED USING ALGINATE (1.0% W/V), SOYBEAN OIL (0.5%, 1.0% AND 1.5% V/V) AND TWEEN 80® (1% V/V). COARSE EMULSIONS WERE PASSED 2, 4 AND 6 TIMES THROUGH A MICROFLUIDIZER AT 200 MPA. CALCIUM CHLORIDE SOLUTIONS (0%, 1.5% AND 3%) WERE THEN APPLIED ON THE CAST FILMS TO CROSSLINK THEM. THE OIL PARTICLE SIZES RANGED FROM 360 TO 445 NM, REGARDLESS OF THE EMULSION COMPOSITION AND NUMBER OF PASSES. THE LOWEST WATER PERMEABILITY VALUE (1.8857E-10 G/MSPA) WAS OBTAINED FOR 1.5% OIL CONCENTRATION, 6 PASSES AND NO CROSSLINKING. THE POROSITY OF THE FILMS AT LOW OIL CONCENTRATIONS INCREASED WITH AN INCREASE IN CROSSLINKING LEVEL. IN COMPARISON, THE POROSITY OF THE FILMS AT HIGH OIL CONCENTRATIONS DECREASED WITH AN INCREASE IN CROSSLINKING LEVEL. EMULSIFIED FILMS SHOWED REDUCED STRENGTH AND INCREASED ELONGATION WITH AN INCREASE IN OIL CONCENTRATION. FILMS TREATED WITH CALCIUM CHLORIDE SHOWED LOWER STRENGTH DUE TO GREATER EFFECTS FROM OIL THAN CALCIUM CHLORIDE. IN CONCLUSION, OIL INCORPORATION IN FILMS WAS THE PREDOMINANT FACTOR IN IMPROVED FILM PROPERTIES, ESPECIALLY FOR WATER VAPOR PERMEABILITY.

THE EMULSIFYING PROPERTIES OF PULSE PROTEINS OFFER THE POSSIBILITY TO PROVIDE FUNCTIONALITY TO COLLOIDAL FOOD SYSTEMS LIKE NANOEMULSIONS. THE OBJECTIVE WAS TO OBTAIN STABLE LENTIL NANOEMULSIONS THROUGH HIGH-PRESSURE HOMOGENIZATION (HPH) (50?300?MPA) USING DIFFERENT NUMBER OF HOMOGENIZATION PASSES (1?3) AND EMULSIFIER:OIL RATIOS (1:1, 1:2, 2:1). OIL-IN-WATER NANOEMULSIONS WERE CHARACTERIZED THROUGH PARTICLE SIZE DISTRIBUTION, MEAN DROPLET SIZE, POLIDISPERSITY INDEX (PDI), ?-POTENTIAL, INTERFACIAL TENSION (IT), STABILITY AGAINST CREAMING, AND FLOW BEHAVIOR. HPH >100?MPA CHANGED PARTICLE SIZE DISTRIBUTION OF 1:1 LENTIL NANOEMULSION FROM MULTIMODAL TO BIMODAL, REGARDLESS OF HOMOGENIZATION PASSES NUMBER. TWO HOMOGENIZATION PASSES AND RATIOS OF 1:1 AND 2:1 IMPROVED REDUCTION OF DROPLET SIZE (587?149?NM) AND PDI (0.821?0.168), WITH NO DIFFERENCE BETWEEN THOSE RATIOS. ?-POTENTIAL VALUES WERE LOWER THAN ?30?MV, WHICH CAN BE CONSIDERED AS A STABLE EMULSION. AS EMULSIFIERS, LENTIL PROTEINS DECREASED IT OF WATER-OIL INTERPHASE FROM 16.5 TO

THE PHYSICOCHEMICAL PROPERTIES OF NANOEMULSIONS CONTAINING CINNAMALDEHYDE (CIN) AT DIFFERENT CONCENTRATIONS (0.025 %, 0.05 %, AND 0.1 %, V/V) AND TWEEN 80 (0.05 %, V/V) WERE INVESTIGATED. ADDITIONALLY, THE EFFECT OF ALGINATE-BASED COATINGS [1.0 %, (W/V), GLYCEROL 0.125 (ML/G ALGINATE)] INCORPORATED WITH CIN NANOEMULSIONS ON THE QUALITY ATTRIBUTES AND SHELF LIFE OF BUTTON MUSHROOMS (AGARICUS BISPORUS) DURING 16 DAYS OF STORAGE AT 4 °C WAS EVALUATED. NANOEMULSIONS WITH A CIN:TWEEN 80 RATIO OF 1:1 REACHED THE SMALLEST DROPLET SIZE (183 NM) AND WERE THE MOST STABLE. THE QUALITY OF THE MUSHROOMS WAS REMARKABLY IMPROVED BY THE INCORPORATION OF CIN NANOEMULSIONS INTO COATINGS, DECREASING THE RESPIRATION RATE, WEIGHT LOSS, PPO ACTIVITY, AND PSEUDOMONAS COUNTS AND INCREASING RETENTION OF FIRMNESS, COLOR, TOTAL POLYPHENOLS, AND ANTIOXIDANT CAPACITY OF MUSHROOMS COMPARED TO THOSE IN THE CONTROL GROUP. THESE RESULTS CAN BE ASSOCIATED WITH THE SMALL DROPLET SIZE OF CIN AND ITS RELATIVELY UNIFORM DISPERSION IN THE COATING. NANOEMULSIFIED COATINGS REPRESENT A PROMISING ALTERNATIVE TO MAINTAIN THE QUALITY OF MUSHROOMS AND EXTEND THEIR SHELF LIFE.

THE AIM OF THIS STUDY WAS TO EVALUATE THE EFFECT OF HHP AND RIGOR STATE ON PALM RUFF (SERIOLELLA VIOLACEA) MUSCLE PROTEINS. HHP TREATMENTS WERE PERFORMED AT 450?550 MPA FOR 3 AND 4 MIN AT 15 °C. PROTEIN SECONDARY STRUCTURE WAS EVALUATED BY USING FOURIER TRANSFORM INFRARED SPECTROSCOPY, AND THE THERMAL BEHAVIOR WAS EVALUATED BY USING DIFFERENTIAL SCANNING CALORIMETRY. THE RESULTS SHOWED THAT HHP TREATMENTS REDUCED ?-HELIX AND INCREASED ?-SHEET IN FISH PROTEIN STRUCTURES. THROUGHOUT THE 35-D STORAGE PERIOD, SECONDARY STRUCTURES IN HHP SAMPLES CHANGED DEPENDING ON PRESSURE INTENSITY, HOLDING TIME, AND RIGOR STATE. THE THERMOGRAMS OF PALM RUFF MUSCLES SHOWED FOUR ENDOTHERMIC TRANSITIONS IN PRERIGOR STATE AND THREE IN POSTRIGOR STATE. THE HHP TREATMENT AFFECTED THERMAL STABILITY OF MYOSIN PROTEIN, WHICH IS REFLECTED IN THE CHANGE OF DENATURATION TEMPERATURE (T D) AND A DECREASE IN DENATURATION ENTHALPY (?H D) WITH RESPECT TO THE NATIVE PROTEIN; ACTIN WAS DENATURED BY THE PRESSURE TREATMENTS. IN CONCLUSION, RIGOR STATE AND HHP AFFECTED PROTEIN STRUCTURE OF FISH PROTEINS.

SURFACE FREE ENERGY IS AN ESSENTIAL PHYSICOCHEMICAL PROPERTY OF A SOLID AND IT GREATLY INFLUENCES THE INTERACTIONS BETWEEN VEGETABLE EPICARPS AND COATING SUSPENSIONS. WETTABILITY IS THE PROPERTY OF A SOLID SURFACE TO REDUCE THE SURFACE TENSION OF A LIQUID IN CONTACT WITH IT SUCH THAT IT SPREADS OVER THE SURFACE AND WETS IT, RESULTING FROM INTERMOLECULAR INTERACTIONS WHEN THE TWO ARE BROUGHT TOGETHER. THE DEGREE OF WETTING (WETTABILITY) IS DETERMINED BY AN ENERGY BALANCE BETWEEN ADHESIVE AND COHESIVE WORK. THE SPREADING COEFFICIENT (SCF/FOOD) IS THE DIFFERENCE BETWEEN THE WORK OF ADHESION AND THE WORK OF COHESION. SURFACE WETTABILITY IS MEASURED BY THE CONTACT ANGLE, WHICH IS FORMED WHEN A DROPLET OF A LIQUID IS PLACED ON A SURFACE. THE OBJECTIVE OF THIS WORK WAS TO DETERMINE THE EFFECT OF HYDROXYPROPYL METHYLCELLULOSE (HPMC), ?-CARRAGEENAN, GLYCEROL, AND CELLULOSE NANOFIBER (CNF) CONCENTRATIONS ON THE WETTABILITY OF EDIBLE COATINGS ON BANANA AND EGGPLANT EPICARPS. COATING SUSPENSION WETTABILITY ON BOTH EPICARPS WERE EVALUATED BY CONTACT ANGLE MEASUREMENTS. FOR THE (SCF/FOOD) VALUES OBTAINED, IT CAN BE CONCLUDED THAT THE SURFACES WERE PARTIALLY WET BY THE SUSPENSIONS. SCF/FOOD ON BANANA SURFACE WAS INFLUENCED MAINLY BY ?-CARRAGEENAN CONCENTRATION, HPMC-GLYCEROL, ?-CARRAGEENAN-CNF, AND GLYCEROL-CNF INTERACTIONS. THUS, INCREASING ?-CARRAGEENAN CONCENTRATIONS WITHIN THE WORKING RANGE LED TO A 17.7% DECREASE IN SCF/BANANA VALUES. FURTHERMORE, A HPMC CONCENTRATION OF 3 G/100 G PRODUCED A 10.4% INCREASE OF THE SCF/BANANA VALUES. FINALLY, SCF/FRUIT VALUES FOR BANANA EPICARPS WERE HIGHER (~10%) THAN THOSE OBTAINED FOR EGGPLANT EPICARP, INDICATING THAT SUSPENSIONS WETTED MORE THE BANANA THAN THE EGGPLANT SURFACE.