We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W₁ (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W₂ (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.

In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying techniques (conventional drying, freeze drying, and vacuum drying). Three different formulas (F1, F2, and F3) based on a foaming agent (albumen), stabilizers (guar gum), and prebiotics sources (inulin and agave syrup) were developed. Foam stability was evaluated at different pH values through optimum time of foam (OTF), medium drainage time (MDT), and drainage volume (DV). Foam expansion (FE) and foam density (FD) were measured. The OTF ranged from 6 to 10 min. The MDT ranged from 4.3 to 27.3 min, depending on pH, while the DV varied from 14.1 to 16.2 mL only in F1. No drainage was evidenced in F2 and F3, showing the best stability. The F2 and F3 produced the best FE and FD values. The dried yogurt with different techniques showed a survival rate (SR) of up to 85% Log-CFU/mL, even with the conventional drying method. Sensorial trials were carried out in reconstituted product, with the freeze-dried yogurt showing higher scores. The foam formulas developed demonstrate the efficacy of both the dehydration of yogurt and the preservation of LAB.

Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of physical separation of the granules contained in the yolk (Na_G). The second method applied was the use of anionic chelating biopolymers, such as arabic gum solution (AG) and mesquite gum solution (MG), and the third method was extraction with a solvent (S_A). For this purpose, the cholesterol present in egg yolks, the microstructure, particle size, zeta potential, and its emulsifying capacity were determined. The amount of cholesterol removed was 97.24% using 1% mesquite gum (MG_1%), and 93.26% using 1% Arabic gum (AG_1%). The zeta potential was determined, and the isoelectric point (ζ = 0) of egg yolk was identified as pH 4.6. While, at this pH, the zeta potential of mesquite gum was −14.8 mV, the zeta potential for the arabic gum was −16 mV. The emulsifying capacity of MG_1% was 62.95%, while the emulsifying capacity of AG_1% was 63.57%. The complex obtained can be used in the development of functional foods reduced in cholesterol.

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C. The oxidative stability of cold-pressed avocado oil was evaluated using pure astaxanthin, TBHQ, and H. pluvialis extract at concentrations of 100, 500, and 1000 ppm. Kinetic models and thermodynamic analysis were applied to determine the oxidation rate and compare the antioxidant effects of H. pluvialis extract with astaxanthin and TBHQ. The Arrhenius model was used to estimate activation energy (Ea), enthalpy, entropy, and free energy. Avocado oil with 500 ppm of H. pluvialis extract showed antioxidant effects comparable to TBHQ and pure astaxanthin. The activation energy of plain avocado oil was 40.47 kJ mol⁻¹, while with H. pluvialis extract, it was 54.35 kJ mol⁻¹. These findings suggest that H. pluvialis extract offers effective antioxidant properties and could serve as a natural alternative to synthetic antioxidants in food applications, despite the limitations of unprotected astaxanthin.

The increasing demand for eco-friendly and functional packaging materials has driven research on biodegradable materials incorporating bioactive compounds. In this study, kefiran-based films (K; 3%) were developed and incorporated with grape pomace extract (GPE) at different concentrations (3K-0.5GPE, 3K-1.0GPE, and 3K-1.5GPE). The films were characterized based on their physicochemical, mechanical, antioxidant, and antimicrobial properties. It was found that the incorporation of GPE into the films increased the L*, a*, b*, and ΔE values, as well as the thickness, and improved UV radiation protection. FT-IR analysis revealed interactions between kefiran and the phenolic compounds of GPE, without altering the polymer structure. In addition, an increase in tensile strength and elongation at break was observed, evidencing a plasticizing effect of GPE, which also increased the water vapor permeability of 3K-1.5GPE. Solubility was not affected by the incorporation of GPE into the films. Regarding bioactive properties, the addition of GPE increased antioxidant activity and total phenolics. Antimicrobial assays showed activity only for the 3K-0.5GPE film against Listeria monocytogenes, with no activity against Escherichia coli. Overall, kefiran-based films containing GPE exhibit characteristics that position them as potential alternatives for sustainable, bioactive food packaging materials, thereby promoting the valorization of by-products from the wine industry.