Residual biomasses from agro-industries in Paraguay, including soybean hulls (SBHs) and sugarcane bagasse (SCB), were studied as a source for nanocellulose extraction for the first time. For that purpose, both biomasses were delignified in a semi-pilot stainless-steel reactor, and the cellulose pulp was subjected to a bleaching process with NaClO (2.5%, w/v). The nanocellulose (CNC) was obtained after two-step acid hydrolysis. Firstly, the bleached cellulose was hydrolyzed with HCl (17%, w/w) for two hours at 60 °C to obtain microcrystals by removing most of the amorphous fraction. The celluloses were then treated with H₂SO₄ (65%, w/w) at 45 °C for 45 min to obtain nanocellulose. Physicochemical and morphological properties were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), atomic force microscopy (AFM), and X-ray diffraction analysis (XRD). The SBHs nanocellulose had a whisker-like form with a 230 ± 42 nm diameter and a 12 ± 2 nm height, and the SCB nanocellulose had a fibril-like form with a 103 ± 30 nm diameter and a height of 6 ± 3 nm. The nanocellulose from SBHs and SCB had good thermal stability as its degradation temperature started at 250 °C. Furthermore, the nanocellulose obtained was negatively charged and formed stable dispersion in water at 0.1 mg/mL concentration and a pH of around 6.5.

Sicana odorifera is a native fruit of South America large in size. Its dark-colored skin constitutes a useful byproduct for obtaining bioactive molecules because it is rich in polyphenolic compounds, such as anthocyanins. Obtaining appropriate extracts for obtaining anthocyanins can be useful for multiple applications in the food industry or for obtaining phytopharmaceuticals. In this work, the fruit and its peel composition were evaluated, an anthocyanin extraction system was designed and optimized, and the extract obtained was characterized. The peel composition of S. odorifera ripe fruits from the black accession growing in Paraguay was rich in polyphenol compounds and anthocyanins. Ultrasound-assisted extractions of total anthocyanins were studied, and the extraction variables were optimized. First, a screening design was considered to analyze time, pH, liquid–solid ratio, solvent concentration, and temperature. From the screening design, the significant variables were considered in a Box–Behnken design, and a response surface methodology was applied. The resulting total anthocyanin extract was characterized by UPLC-DAD-MS / MS-ESI. The most efficient system for the extraction of anthocyanins from the peel was at 15 min, 20 °C, pH = 6, 60% ethanol, and 80 mL/g of liquid–solid ratio. The highest concentration obtained was 61.908 mg C3G/g peel extract. In the extract, 12 main compounds were tentatively identified, including five anthocyanin derivatives, five flavonol derivatives, and two flavonol aglycones. This study provides information for the obtention of an anthocyanin-based dye from black kurugua peel, possibly useful for future applications as a natural colorant in high-added-value foods due to its antioxidant characteristics.

It is undeniable that suitable packaging will extend the shelf life of the food. The packaging industry has had to renew and innovate in a world where consumers are increasingly environmentally conscious in order to deal with the impact of the production of petroleum-derived plastics and the management of the waste generated by them. In this way, the use of biopolymers has been proposed, mainly those produced from renewable sources and with biodegradability and/or compostability properties. However, these types of materials are more expensive and do not have the same performance as petroleum-derived materials. Besides, the technologies for film preparation are not adapted for these materials. Therefore, new technologies must be studied and implemented to make the packaging industry a sustainable industry. Recently, non-solvent phase inversion (NIPS) and electrospinning techniques, which are widely used for membrane fabrication, have been proposed for the fabrication of films for food packaging applications from biopolymers and green solvents.

Colorimetric films are helpful as indicators of the freshness of foods, changing color as their pH varies as they undergo decomposition reactions. Anthocyanins are an important group of bioactive compounds whose color varies depending on the pH of the medium, which is why they are used in this type of film. This work evaluated colorimetric indicator films based on the cassava starch and anthocyanins present in kurugua (Sicana odorifera) peel powder. The total anthocyanin content in the kurugua peel powder was quantified (12.13 ± 0.48 mgC3G/L of extract). Films were prepared by casting, based on starch without (PC) and with the addition of kurugua shell powder in low (PB) and high (PA) proportions. Adding kurugua peel powder affected the properties of the films, such as their thickness (0.08 to 0.13 mm), solubility (15 to 18%), humidity (21 to 23%), water contact angle (31 to 61°), density (0.17 to 0.33 g/cm³), and opacity (2.73 to 7.74 A600 nm/mm). Raman spectra showed characteristic peaks for starch and anthocyanins. Finally, the color change capacity of the colorimetric indicator films (PA and PB) was demonstrated, changing to green and yellow colorations at high pH values, as well as during their application in monitoring the freshness of chicken meat; thus, their suitability for use as active and intelligent indicators in the food industry was confirmed.