Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an...

Bitter orange is a citrus fruit rich in bioactive compounds, but its waste is currently underutilized. One potential solution is to encapsulate these bioactive compounds. This research aims to synthesize gelatin nanoparticles loaded with an ethanolic extract of bitter orange peel and to evaluate their in vitro antioxidant and antibacterial activities. Coaxial electrospray was used to encapsulate the ethanolic extract of bitter orange with bovine gelatin as wall material, considering a voltage of 15 kV, a wall solution flow rate of 0.1 mL/h, and a core solution flow rate of 0.08 mL/h. Characterization of the nanoparticles was performed using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR). Antioxidant activity was evaluated by the total phenolic content, flavonoids, and antioxidant capacity by the DPPH^•, ABTS^•+, and FRAP assays. Antibacterial activity was assessed by the well diffusion technique on Mueller–Hinton agar against Listeria monocytogenes and Escherichia coli O157:H7 bacteria. SEM images confirmed that the nanoparticles were spherical in shape, while FT-IR analysis indicated that the incorporation of the extract did not alter the amide bonds of the gelatin protein. The nanoparticles containing the extract exhibited higher antioxidant activity and heightened inhibition against E. coli O157:H7, indicating their potential food applications.

Wheat bran (WB) is a rich source of phenolic compounds (PCs) with antioxidant capacity (AOX). Approximately 90% of these PCs are bound to the cell wall matrix, which limits their bioavailability. Fermentation with Saccharomyces cerevisiae is an effective strategy to release these bound phenolics. This study aimed to evaluate the effect of fermentation on the release of bound PCs in WB and their AOX during an in vitro digestion system. WB was fermented with Saccharomyces cerevisiae for 2, 4, and 6 days and subsequently subjected to simulated digestion. Free PCs were extracted with methanol, while bound PCs were obtained through alkaline hydrolysis. Total PCs were quantified using the Folin–Ciocalteu method, and AOX was assessed through DPPH, TEAC, and FRAP assays. The content of bound PCs significantly increased after fermentation (p < 0.05): 30.24 ± 0.06 mg GAE/g (day 2), 27.18 ± 0.40 mg GAE/g (day 4), and 28.41 ± 0.40 mg GAE/g (day 6), compared with unfermented WB (7.7 ± 0.21 mg GAE/g) (p < 0.05). AOX was notably enhanced; DPPH reached its peak on day 4 (47.38 ± 0.07 µmol TE/g) (p < 0.05). TEAC was highest on day 2 (26.20 ± 0.43 µmol TE/g) compared with the control (20.14 ± 0.22 µmol TE/g) (p < 0.05) and FRAP showed a slight improvement on day 6 (57.38 ± 0.10 µmol TE/g) relative to the control (56.22 ± 0.13 µmol TE/g) (p < 0.05). Fermentation with Saccharomyces cerevisiae promotes the release of bound PCs in WB and enhances its AOX, highlighting its potential as a functional food ingredient.

Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.

Fishery products are highly perishable; therefore, effective preservation strategies are essential to maintain their freshness, quality, and shelf life. One promising approach involves the use of edible coatings formulated with natural extracts, such as muicle (Justicia spicigera). This study evaluated the effect of a muicle–chitosan edible coating on the physical, chemical, and microbiological quality of cazon fish (Mustelus lunulatus) fillets stored in ice for 18 days. The muicle extract was obtained by macerating dried leaves for 48 h, and its antibacterial activity was subsequently assessed. A control group (C) and three treatments—muicle extract (ME), chitosan (CH), and a combined muicle–chitosan coating (MECH)—were applied and monitored throughout the storage period. Quality parameters, including pH, colour, water-holding capacity (WHC), texture, total volatile basic nitrogen (TVB-N), and mesophilic microbial counts, were evaluated. The muicle extract exhibited antibacterial activity, with MIC and IC₅₀ values of 3.01 ± 0.73 and 204.56 ± 20.23 µg/mL against Shewanella putrefaciens, and 0.10 ± 0.07 and 118.09 ± 14.51 µg/mL against Listeria monocytogenes, respectively. Treatments of ME, CH, and MECH significantly improved (p < 0.05) the quality of fillets by reducing TVB-N, pH, and microbial load compared to the control. In conclusion, the muicle extract demonstrated antibacterial potential and, either alone or in combination with chitosan, effectively preserved the physical, chemical, and microbiological quality of cazon fillets during ice storage.

Horticultural products disinfection with short wave ultraviolet light (UV-C) depends mainly on dose. This parameter is defined as the product between time and intensity radiation. In general, short doses cause beneficial or hormetic effects, such as decrease of microbial load and fruits and vegetables quality preservation. While UV-C light high doses or long exposure times generate changes in those products, such as enzymatic browning, loss of texture, among others, which cause a decrease in shelf life and functional properties. Therefore, this article presents the most cited techniques to determine doses in horticultural products, some experimental and others that employ microbiology and mathematical knowledge, radiochromic films and computational fluid dynamics (CFD). The review highlights that CFD allow the development of simulations in real environments, quickly and economically, including radiation models prone to experimental validation and help to improve the arrengement of horticultural products in the equipment to achieve a uniform irradiation.ABSTRACTLa desinfección de productos hortofrutícolas con luz ultravioleta de onda corta (UV-C) depende principalmente de la dosis. Este parámetro se define como el producto entre el tiempo e intensidad de radiación. En general, las dosis cortas ocasionan efectos benéficos u horméticos, tales como la disminución de carga microbiana y preservación de la calidad de las frutas y hortalizas durante su vida útil. Mientras que las dosis altas o los largos tiempos de exposición a la luz UV-C generan cambios en dichos productos, tales como el oscurecimiento enzimático, pérdida de textura, entre otros, los cuales provocan una disminución de la vida útil y la pérdida de las propiedades funcionales. Por lo tanto, este artículo presenta las técnicas más citadas para determinar las dosis en productos hortofrutícolas, algunas de carácter experimental y otras que emplean conocimientos de microbiología y matemáticas, películas radiocrómicas y la dinámica de fluidos computacional (CFD). La revisión destaca que la CFD permite el desarrollo de simulaciones en entornos reales de forma rápida y económica, comprende modelos de radiación que pueden ser validados de forma experimental y ayuda a mejorar la disposición de los productos hortofrutícolas en el equipo para lograr una irradiación más uniforme.