Arthrospira platensis is a filamentous cyanobacterium produced commercially for human consumption, and it is a source of phycocyanin (PC), which recently stirred up great interest due to its anti-inflammatory, radical scavenging, antioxidant and hepato-protective properties. This work has studied the encapsulation of A. platensis extract in starch sodium octenyl succinate by employing freeze-drying and two spray-drying techniques, conventional and nanospray-drying. The main characteristics and properties, including PC encapsulation efficiency, size, colour, and thermal stability of the capsules, were evaluated. Moreover, the antioxidant capacity of encapsulated extract and release of PCs into saliva simulant, were studied and compared. Similar PC encapsulation efficiency was achieved using freeze-drying and nanospray-drying techniques with values of 67–71% and 70–78%, respectively. Meanwhile, the conventional spray-drying method achieved significantly lower encapsulation efficiency values (38–42%). The thermal stability of encapsulated A. platensis extract was improved as demonstrated by the higher decomposition temperature, which was increased by 8–11 °C, 11–15 °C, and 22–23 °C for spray-dried, nanospray-dried and freeze-dried samples, respectively. The nanospray-drying technique allowed the production of the smallest particles with an average diameter of 2–14 µm, good colour and thermal stability, and antioxidant capacity. Overall, the results demonstrated the potential of A. platensis extract encapsulation in modified starch using several techniques with potential application as bioactive ingredients in nutraceutical or pharmaceutical products.

The study explores the potential of thermoplastic biocomposites made from cellulose acetate, modified hemp seed hull particulate fillers and environmentally friendly plasticizer triacetin. Emphasizing the environmental advantages of utilizing natural materials, the research demonstrates the impact of different hemp hull chemical modification, such as alkali treatment or acetylation, on the mechanical properties of the resultant composites. Hemp seed hulls treated with 4–16% NaOH solution were studied using SEM imaging, FT-IR, XRD and chemical composition analyses. The study showed that alkaline treatment of hemp seed hull particles improved the mechanical properties of biocomposites, and the optimum concentration of NaOH solution ranged from 8 to 12%. The tensile modulus increased by 17–24%, and the tensile strength improved by 21–23% in biocomposites containing HH8 and HH12 fillers, while hardness increased by approximately 11–13%. It was also demonstrated that alkaline treatment of hemp seed hull fillers accelerated the biodegradation of biocomposite extrudates under aerobic conditions in a standard aqueous medium. Overall, the results demonstrated the potential of alkaline-treated hemp seed hulls as fillers in composite bioplastics.

This study investigates multiple extrusion regimens with twin screw extruder for valorising soy press cakes (by-products of soy drink & tofu manufacturing process) by varying physical conditions of extrusion (temperature and moisture content) for improving their morphological, physico-chemical, technological, and sensory parameters. Valorised soy press cakes were compared before and after extrusion. Four extrusion regimens (moisture content 30%-60% and temperature 110°C -120°C) were designed for producing different extruded samples. Small amounts (3%-6%) of untreated and extruded press cakes were utilised in the development of meat analogues. All samples showed comparable nutritional and trypsin inhibition activity with almost all samples possessing most essential amino acids above significant amounts. Press cakes with higher moisture indicated improved bulk density, water holding and oil holding capacity. Interestingly, the same samples also reportedly had texture more closely resembling native meat texture and scored the highest in overall sensory acceptance. Our results thus indicate that soy press cake samples from drink manufacturing process, when extruded with the regimen with 60% moisture and temperature of 120°C show the greatest potential in developing meat analogues.

The formation of water-insoluble complexes between chitosan (ChS) and caffeoylquinic acid (CQ) derivatives present in artichoke (AE) and green coffee bean (GCBE) extracts was investigated by the equilibrium adsorption method. The UPLC/HPLC analysis revealed that the phenolic compounds accounted for 8.1% and 74.6% of AE and GCBE respectively, and CQ derivatives were the predominant compounds. According to the applied Langmuir adsorption model, anionic compounds present in natural extracts were adsorbed onto the active centers of ChS, i.e., primary amino groups. The driving forces of adsorption were electrostatic interactions between cationic groups of ChS and anionic compounds of natural extracts. Chromatographic analysis revealed that not only CQ derivatives, but also other phenolic compounds of natural extracts were attached to ChS. The release of adsorbed compounds into different media as well as the bioactive properties of complexes were also studied. With the immobilization of bioactives onto ChS, increased and prolonged ABTS^•+ radical scavenging activity and decreased antifungal activity against Fusarium graminearum and Botrytis cinerea were observed compared to those of ChS. The findings of the current study highlight that the adsorption approach could be used to successfully prepare water-insoluble complexes of ChS and components of natural extracts with prolonged antioxidant activity.