Starch is composed of amylose and amylopectin and deposited as granules of different sizes and shapes with semi-crystalline and amorphous concentric layers that show the ‘maltese cross’. Starches from different sources show variable chemical composition as well as the structure of their components that are involved in thermal properties. Amylose, lipids, phosphorylated residues and long lateral chain amylopectin interact among them avoiding water uptake. In contrast, high amylopectin contents, especially with short lateral chains, allow hydration via hydrogen bonds to form gels with the tendency to retrogradation. Smaller starch granules have a larger superficial area, surface pores, and channels that enhance water uptake. High hydration increases the swelling, viscosity, and gelatinization ability of starch granules. The knowledge of those properties allows the selection of the most appropriate starch for a specific end use. This review discusses the relationship between the physicochemical composition of the starch and their rheological properties. Graphical Abstract

Microalgae have emerged as a sustainable and efficient source of protein, offering a promising alternative to conventional animal and plant-based proteins. Species such as Arthrospira platensis and Chlorella vulgaris contain protein levels ranging from 50% to 70% of their dry weight, along with a well-balanced amino acid profile rich in essential amino acids such as lysine and leucine. Their cultivation avoids competition for arable land, aligning with global sustainability goals. However, the efficient extraction of proteins is challenged by their rigid cell walls, necessitating the development of optimized methods such as bead milling, ultrasonication, enzymatic treatments, and pulsed electric fields. These techniques preserve functionality while achieving yields of up to 96%. Nutritional analyses reveal species-dependent digestibility, ranging from 70 to 90%, with Spirulina platensis achieving the highest rates due to low cellulose content. Functionally, microalgal proteins exhibit emulsifying, water-holding, and gel-forming properties, enabling applications in baking, dairy, and meat analogs. Bioactive peptides derived from these proteins exhibit antioxidant, antimicrobial (inhibiting E. coli and S. aureus), anti-inflammatory (reducing TNF-α and IL-6), and antiviral activities (e.g., Dengue virus inhibition). Despite their potential, commercialization faces challenges, including regulatory heterogeneity, high production costs, and consumer acceptance barriers linked to eating habits or sensory attributes. Current market products like Spirulina-enriched snacks and Chlorella tablets highlight progress, but food safety standards and scalable cost-effective extraction technologies remain critical for broader adoption. This review underscores microalgae’s dual role as a nutritional powerhouse and a source of multifunctional bioactives, positioning them at the forefront of sustainable food and pharmaceutical innovation.

Fresh-cut fruits have been in great demand by consumers owing to the convenience of buying them in shopping centers as ready-to-eat products, and various advantages, such as the fact that they are healthy and fresh products. However, their shelf lives are brief due to their physiological changes and maturation. Therefore, this review includes information from the physicochemical, microbiological, nutritional, and sensory points of view on the deterioration mechanisms of fresh-cut fruits. In addition, updated information is presented on the different emerging technologies, such as active packaging (edible films, coatings, and modified atmospheres), natural preservatives (antioxidants and antimicrobials), and physical treatments (high hydrostatic pressure, UV-C radiation, and ozone). The benefits and disadvantages of each of these technologies and the ease of their applications are discussed. Having alternatives to preserve fresh-cut fruit is essential both for the consumer and the merchant, since the consumer could then obtain a high-quality product maintaining all its properties without causing any damage, and the merchant would receive economic benefits by having more time to sell the product.

Pseudomonas aeruginosa infections have become more challenging to treat and eradicate due to their ability to form biofilms. This study aimed to produce hydrophobic nanoparticles by grafting 11-carbon and three-carbon alkyl chains to a chitosan polymer as a platform to carry and deliver carvacrol for improving its antibacterial and antibiofilm properties. Carvacrol–chitosan nanoparticles showed ζ potential values of 10.5–14.4 mV, a size of 140.3–166.6 nm, and an encapsulation efficiency of 25.1–68.8%. Hydrophobic nanoparticles reduced 46–53% of the biomass and viable cells (7–25%) within P. aeruginosa biofilms. Diffusion of nanoparticles through the bacterial biofilm showed a higher penetration of nanoparticles created with 11-carbon chain chitosan than those formulated with unmodified chitosan. The interaction of nanoparticles with a 50:50 w/w phospholipid mixture at the air–water interface was studied, and values suggested that viscoelasticity and fluidity properties were modified. The modified nanoparticles significantly reduced viable P. aeruginosa in biofilms (0.078–2.0 log CFU·cm⁻²) and swarming motility (40–60%). Furthermore, the formulated nanoparticles reduced the quorum sensing in Chromobacterium violaceum. This study revealed that modifying the chitosan polarity to synthesize more hydrophobic nanoparticles could be an effective treatment against P. aeruginosa biofilms to decrease its virulence and pathogenicity, mainly by increasing their ability to interact with the membrane phospholipids and penetrate preformed biofilms.

The aim of this work was to use glycerol (Gly) and sorbitol (Sor) as plasticizers with oxidized starch potato (OS) to produce biodegradable and environmentally friendly films, and to demonstrate the resulting physicochemical and functional viability without subtracting the organoleptic characteristics of the food. Analyses by water vapor permeability (WVP), attenuated total reflection Fourier transform infrared spectra (ATR-FTIR), scanning electron microscopy (SEM), tensile strength (TS), and transparency (UV) showed that the best film result was with 1.5 g of Gly and 2.0 g of Sor, conferred shine, elasticity 19.42 ± 6.20%, and mechanical support. The starch oxidized to 2.5%, contributing a greater transparency of 0.33 ± 0.12 and solubility of 78.90 ± 0.94%, as well as less permeability to water vapor 6.22 ± 0.38 gmm⁻² d⁻¹ kPa⁻¹. The films obtained provide an alternative for use in food due to their organic compounds, excellent visual presentation, and barrier characteristics that maintain their integrity and, therefore, their functionality.