Blastocystis spp. are among the few enteric parasites with a prevalence that can reach up to approximately 80% in communities of developing countries. This systematic review updates and summarizes available literature on the molecular prevalence and subtype distribution of Blastocystis spp. in Latin American people. This work follows the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines. The literature revised covers from 1 January 2015 to 6 October 2023 in seven different scientific databases, and the material was selected through inclusion and exclusion criteria. According to data found in the 36 selected articles, the prevalence of Blastocystis spp. in Latin America ranged between 5.8% (Bolivian rural communities) and 94.0% (Colombian general public). Generally, genomic DNA was extracted from approximately 200 mg fecal sediments using commercial kits, such as the QIAamp Stool Mini Kit (QIAGEN, Hilden, Germany) or the Norgen Stool DNA Isolation Kit (Norgen Biotek Corporation, Thorold, ON, Canada). Subtype-specific primers (such as the couple of primers BhRDr–RD5) developed from unique sequences of the SSU rRNA gene were applied to Blastocystis subtyping. Ten specific subtypes (STs) were found as well as various mixed infections, and the most circulating Blastocystis STs were in the order ST3, ST1, ST2, and ST4. The most recent data about Blastocystis spp. molecular epidemiology and the STs in communities of Latin America are limited to studies from specific countries. Novel scientific data from the other countries are required to obtain a complete picture and truly understand the distribution and prevalence of Blastocystis spp. and the STs.

The rapid perishability of strawberries due to factors such as fungal decay, mechanical damage, and respiration significantly limits their shelf life. In this study, a novel multi-component edible coating composed of bacterial cellulose, chitosan, and gellan gum (BChG) was developed to enhance the postharvest quality and extend the shelf life of strawberries. The coated fruits were evaluated over a 15-day storage period for key parameters such as weight loss, total soluble solids (TSS), titratable acidity (TA), enzymatic activity, color retention, antioxidant activity, and microbiological analysis. The results demonstrated that coated strawberries exhibited significantly lower weight loss, reduced cellulase activity, and higher retention of TSS and TA compared to uncoated controls. The evaluation of microbial quality indicated that coatings, particularly those with higher concentrations of chitosan, control the growth of total mesophilic aerobic bacteria (TMAB) and molds and yeasts (MY), due to the antimicrobial properties of chitosan. This contributed to extending the shelf life of the fruit by preventing spoilage and reducing the risk of toxic compound formation. Additionally, the BChG coatings also preserved the characteristic red color of the fruit and maintained higher antioxidant activity, with BChG-4 being the most effective formulation. The inclusion of chitosan in the coatings was found to play a crucial role in reducing respiration, delaying ripening, and enhancing the fruit’s resistance to oxidative damage. Overall, multi-component coatings, particularly those with higher chitosan concentrations, offer a promising method for extending the shelf life of strawberries, reducing postharvest losses, and preserving fruit quality under ambient storage conditions.

Polypropylene synthesis is a critical process in the plastics industry, where control of catalytic activity is essential to ensure the quality and performance of the final product. In this study, the effect of two inhibitors, propanol and arsine, on the properties of synthesized polypropylene was investigated. Experiments were conducted using a conventional catalyst to polymerize propylene, and different concentrations of propanol and arsine were incorporated into the process. The results revealed that the addition of propanol led to a significant decrease in the Melt Flow Index (MFI) of the resulting polypropylene. The reduction in the MFI was most notable at a concentration of 62.33 ppm propanol, suggesting that propanol acts as an effective inhibitor by slowing down the polymerization rate and thus reducing the fluidity of the molten polypropylene. On the other hand, introducing arsine as an inhibitor increased the MFI of polypropylene. The maximum increase in the MFI was observed at a concentration of 0.035 ppm arsine. This suggests that small amounts of arsine affect the MFI and Mw of the produced PP. Regarding the catalyst productivity, it was found that as the concentration of propanol in the sample increased (approximately seven ppm), there was a decrease in productivity from 45 TM/kg to 44 TM/kg. Starting from 10 ppm, productivity continued to decline, reaching its lowest point at 52 ppm, with only 35 MT/kg. In the case of arsine, changes in catalyst productivity were observed at lower concentrations than with propanol. Starting from about 0.006 ppm, productivity decreased, reaching 39 MT/kg at a concentration of 0.024 ppm and further decreasing to 36 TM/kg with 0.0036 ppm. Computational analysis supported the experimental findings, indicating that arsine adsorbs more stably to the catalyst with an energy of −60.8 Kcal/mol, compared to propanol (−46.17 Kcal/mol) and isobutyl (−33.13 Kcal/mol). Analyses of HOMO and LUMO orbitals, as well as reactivity descriptors, such as electronegativity, chemical potential, and nucleophilicity, shed light on the potential interactions and chemical reactions involving inhibitors. Generated maps of molecular electrostatic potential (MEP) illustrated the charge distribution within the studied molecules, further contributing to the understanding of their reactivity. The computational results supported the experimental findings and provided additional information on the molecular interactions between the inhibitors and the catalyst, shedding light on the possible modes of inhibition. Solubles in xylene values indicate that both propanol and arsine affect the polymer’s morphology, which may have significant implications for its properties and final applications.

Hydrogels comprise three-dimensional networks of hydrophilic polymers and have attracted considerable interest in various sectors, including the biomedical, pharmaceutical, agricultural, and food industries. These materials offer significant benefits for food packaging applications, such as high mechanical strength and excellent water absorption capacity, thereby contributing to the extension of product shelf life. Therefore, the aim of this study is to compare the performance of citric acid and glutaraldehyde as crosslinking agents in gelatine-based hydrogels reinforced with cellulose nanocrystals (CNC), contributing to the development of safe and environmentally responsible materials. The hydrogels were prepared using the casting method and characterised in terms of their physical, mechanical, and structural properties. The results indicated that hydrogels crosslinked with glutaraldehyde exhibited higher opacity, lower transparency, and greater mechanical strength, whereas those crosslinked with citric acid demonstrated improved clarity, reduced water permeability, and enhanced swelling capacity. The incorporation of CNC further improved mechanical strength, reduced weight loss, and altered both surface homogeneity and optical properties. Microstructural results obtained by SEM were consistent with the mechanical properties evaluated (TS, %E, and EM). The Gel-ca hydrogel displayed the highest elongation value (98%), reflecting better cohesion within the polymeric matrix. In contrast, films incorporating CNC exhibited greater roughness and cracking, which correlated with increased rigidity and mechanical strength, as evidenced by the high Young’s modulus (420 MPa in Gel-ga-CNC2). These findings suggest that the heterogeneity and porosity induced by CNC limit the mobility of polymer chains, resulting in less flexible and more rigid structures. Additionally, the DSC analysis revealed that gelatine hydrogels did not exhibit a well-defined Tg, due to the predominance of crystalline domains. Systems crosslinked with citric acid showed greater thermal stability (higher Tm and ΔH_m values), while those crosslinked with glutaraldehyde, although mechanically stronger, exhibited lower thermal stability. These results confirm the decisive effect of the crosslinking agent and CNC incorporation on the structural and thermal behaviour of hydrogels. In this context, the application of hydrogels in packaged products represents an eco-friendly alternative that enhances product presentation. This research supports the reduction in plastic consumption whilst promoting the principles of a circular economy and facilitating the development of materials with lower environmental impact.

In this study, active coatings based on carboxymethylcellulose (CMC) were prepared using liposomes filled with an aqueous extract of Melissa officinalis retained in high acyl gellan gum (HAG), low acyl gellan gum (LAG), and their mixture (HAG/LAG). The objective was to investigate the effect of these coatings on postharvest preservation of tomato (Solanum lycopersicum) fruits. The tomato fruits were divided into four groups: (i) coating with HAG-based liposomes (WL-HAG), (ii) coating with LAG-based liposomes (WL-LAG), (iii) coating with HAG/LAG-based liposomes (WL-HAG/LAG), and (iv) control group treated with sterile water. Over a period of 10 days, various quality attributes, such as respiration rate, soluble solids, titratable acidity, luminosity, weight loss, malondialdehyde (MDA) content, hydrogen peroxide, total phenols, and DPPH scavenging ability, were studied. The results indicated that the WL-HAG coatings significantly (p < 0.05) decreased the respiration rate, hydrogen peroxide, and MDA content compared to the control fruits and other coatings. Therefore, WL-HAG could be considered a promising option to enhance postharvest preservation of tomato fruits in the Colombian fruit and vegetable industry.

Probiotics have gained prominence and consumer appreciation due to their potential health benefits. However, maintaining their viability and stability during gastric transit remains a challenge. This study aims to enhance the viability of microencapsulated Lactobacillus plantarum in composite microcapsules exposed to simulated gastric juice. The independent variables investigated were low-acyl gellan gum (LAG), bacterial cellulose (BC), and calcium concentrations. The microcapsules were prepared using the internal ionic gelation method. The resulting microcapsules exhibited a uniform size distribution, with a diameter of approximately between 15 to 120 μm, making them suitable for food applications. Response surface methodology (RSM) based on the Box–Behnken design was successfully employed to optimize the concentrations of LAG, BC, and calcium. Under optimal conditions—0.63% w/v LAG, 17.91% w/v BC, and 25.12 mM Ca—the highest L. plantarum viability reached 94.28% after exposure to simulated gastric juice, with an R² value of 99.64%. These findings demonstrate the feasibility of developing multicomponent microcapsules that effectively protect probiotic bacteria against gastric fluids, offering a promising alternative for the food industry in designing probiotic-enriched food systems.