This research explored the potential of plant antimicrobial compounds as natural alternatives to synthetic antimicrobials in the food and pharmaceutical industries, emphasizing the urgent need to combat antimicrobial resistance. It detailed various mechanisms by which these plant-derived compounds inhibit microbial growth, including disrupting cell membrane integrity, impeding cell wall and protein synthesis, and preventing biofilm formation, ultimately leading to bacterial cell death. This study highlighted the specific effects of plant antimicrobials on bacterial cells, such as inhibiting biofilm formation, cellular respiration, and cell motility, while also modulating oxygen consumption and reactive oxygen species generation, which are vital in addressing biofilm-mediated infections. Additionally, these compounds can regulate the expression of virulence factors and efflux pumps, enhancing antibiotic efficacy. A bibliometric analysis revealed a growing trend in research output and international collaboration, particularly from China and the United States, with key journals including “Frontiers in Microbiology” and “Antimicrobial Agents and Chemotherapy.” The analysis identified six clusters related to plant antimicrobial research, underscoring the need for further investigation into the mechanisms and applications of these bioactive compounds. In conclusion, understanding the action of plant antimicrobials is important for their effective application in combating antimicrobial resistance.

Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.

Comparative studies report inconsistent peptide yields, bioactivities, and sensory outcomes for Alcalase across substrates, creating uncertainty about when it should be favored over other proteases. This study mapped research on hydrolysis of food proteins with Alcalase to quantify scientific output, organize thematic trends, and identify gaps relevant to peptide-based functional foods. A bibliometric analysis of Web of Science records (2004–2024) was performed in R (bibliometrix), using co-occurrence networks, temporal overlays, and conceptual mapping. The dataset comprised 203 documents from 78 sources, exhibiting a 10.3% annual growth rate and a 36.9% international co-authorship rate. Themes clustered around antioxidant and angiotensin-converting enzyme (ACE) inhibitory peptides, particularly in dairy and marine matrices, are supported by workflows combining Alcalase hydrolysis with size-guided ultrafiltration, RP-HPLC (Reverse Phase High-Performance Liquid Chromatography), and, more recently, in silico analyses and encapsulation studies. Recurrent limitations were identified: heterogeneous hydrolysates and uneven reporting that hinder sequence–activity correlations, gastrointestinal degradation and bitterness affecting applicability, and scale-up and purification choices influencing feasibility. The mapping clarified where Alcalase enables bioactive peptide generation and highlighted practical priorities, including protocol standardization and enzyme benchmarking, the integration of peptidomics and machine learning with targeted assays, and formulation-focused validation (encapsulation, stability, and delivery) to bridge in vitro activity to real-world use. These directions support the production of reproducible, application-ready peptide ingredients.

El mango Ataúlfo es altamente valorado por su color amarillo intenso, el cual es un indicador clave de su madurez y calidad. El objetivo de este estudio fue modelar los cambios de color en el mango Ataúlfo durante el almacenamiento, utilizando modelos cinéticos y técnicas de procesamiento de imágenes con OpenCV en Python, para cuantificar y describir el proceso de cambio de color y así mejorar la predicción de su vida útil y calidad. Para ello, se capturaron imágenes del mango en diferentes días de almacenamiento, se procesaron para extraer el valor del canal Hue del espacio de color HSV, y se aplicaron modelos cinéticos de diferentes órdenes para modelar los datos experimentales. Los principales resultados mostraron que el modelo de conversión fraccional de primer orden fue el que mejor describió la dinámica de cambio de color, con un R2 de 0.93 y un MSE de 2.11, superando a los modelos de orden cero, primer orden, y segundo orden, que mostraron ajustes menos precisos. Los hallazgos subrayan la importancia de utilizar modelos más complejos para capturar adecuadamente la dinámica del cambio de color en productos frescos como el mango Ataúlfo, siendo esencial para optimizar su almacenamiento y mejorar su comercialización.