Currently, approximately one third of food is wasted; to counteract this, several novel packaging technologies have been developed to extend its shelf life, among which active packaging stands out. In this research, filmogenic solutions of pectin and beeswax with the addition of bioactive compounds as anthocyanins were developed and characterized to evaluate their potential application as active coatings. The antioxidant and antifungal activity of anthocyanins and coatings were determined, and the rheological properties, pH, color, SEM and FT-IR of the coatings were evaluated. The antioxidant activity of the anthocyanins had IC50 values of 79.52 and 56.14 μg/mL for DPPH^• and ABTS^•+, respectively, and 0.25% (w/v) for the antifungal activity against Colletotrichum siamense, which was inhibited by 32.16% and had morphological affectations in the fungus. The best formulation for coating was obtained with 3% (w/v) pectin, 1% (w/v) wax, and 1% (w/v) Tween 80, and 0.1, 0.25, and 0.5% anthocyanins were added. The rheological properties showed adequate viscosity values (0.08–0.12 Pa·s), and the pH values were acidic (3.05–3.78) and showed reddish tones. FT-IR analysis showed that the interactions between the components included the C=O stretching band being shifted due to intermolecular interactions and SEM micrographs showed that the film coatings presented continuous areas of pectin with embedded wax crystals. Promising results were obtained for antioxidant and antifungal activity for the coatings. The formulations presented suitable characteristics for their use as active coating in food.

This review explores the eco-friendly synthesis of metallic nanoparticles derived from polysaccharides obtained from agricultural and food industry waste. Initially, it outlines the problem of agri-food waste, highlighting its abundance and the potential to extract valuable polysaccharides such as cellulose, hemicellulose, lignin, and pectin. The focus is on green synthesis methods that use these polysaccharides to produce metallic nanoparticles, emphasizing the environmental benefits compared to conventional methods. The article reviews the physicochemical properties of key polysaccharides and details their extraction processes from various agricultural waste. The synthesis of diverse types of metallic nanoparticles, including monometallic (e.g., gold, silver, and platinum), bimetallic (e.g., gold–silver and gold–zinc), and oxide nanoparticles (e.g., zinc oxide and iron oxide), is extensively covered. Additionally, mechanisms of nanoparticle synthesis, such as nucleation, growth, stabilization, and capping, are examined, alongside examples from existing research. The article highlights the applications of these nanoparticles in diverse fields, including food safety, healthcare, agriculture, and environmental protection. It concludes by underscoring the potential of green synthesis to reduce waste and promote sustainable industrial practices and calls for further research to optimize these methods.

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.

The Acosta method involves rewiring the yeast metabolic pathway to enhance biomass production and prevent a significant increase in higher alcohols during the late stages of fermentation. This study aimed to assess fermentation conditions to achieve Cuban schnapps with reduced concentrations of higher alcohols and replicate the process on an industrial scale. To achieve this, the quality of final sugarcane molasses for fermentation by Saccharomyces cerevisiae (S. cerevisiae) yeast was evaluated. Industrial pre-fermentation and fermentation processes were successfully conducted, followed by laboratory-scale fermentation using the Acosta fermentation method to determine crucial parameters for industrial implementation. Operational parameters for fermentation were identified from the following results: 13.5 °Brix seeding, metabolic pathway inversion of S. cerevisiae at 16 h, and an air concentration of 0.1 m³/min. The resulting Cuban schnapps obtained using this method exhibited a concentration of higher alcohols of 132.5 mg/L, a value that is within the standard parameters, showing a positive impact of this fermentation method on the quality of the schnapps. Scaling up this method to an industrial level, in addition to offering higher quality products and being an economically viable alternative, also stands out for its sustainable and environmentally friendly aspect, and results in higher production of yeast biomass as a byproduct, which can be used for various purposes, such as animal feed. This method constitutes an important update to the schnapps production process as a technological improvement that respects sustainable production trends and the characteristics of the final product.