Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loaded with Mexican oregano (Lippia graveolens Kunth) essential oil (OEO) and to evaluate its effect as a coating on fresh beef quality during refrigerated storage. The AEF was based on amaranth protein isolate (API) and chitosan (CH) (4:1, w/w), to which OEO emulsified or encapsulated in A-MSN was added. The tensile strength (36.91 ± 1.37 MPa), Young’s modulus (1354.80 ± 64.6 MPa), and elongation (4.71%) parameters of AEF made it comparable with synthetic films. The antimicrobial activity of AEF against E. coli O157:H7 was improved by adding 9% (w/w) encapsulated OEO, and interactions of glycerol and A-MSN with the polymeric matrix were observed by FT-IR spectroscopy. In fresh beef, after 42 days, AEF reduced the population growth (Log CFU/cm², relative to uncoated fresh beef) of Brochothrix thermosphacta (5.5), Escherichia coli (3.5), Pseudomonas spp. (2.8), and aerobic mesophilic bacteria (6.8). After 21 days, odor acceptability of coated fresh beef was improved, thus, enlarging the shelf life of the beef and demonstrating the preservation capacity of this film.

Quercetin (Q) dietary supplements exhibit poor oral bioavailability because of degradation throughout gastrointestinal digestion (GD), which may be overcome using mesoporous silica particles (MSPs) as an oral delivery system (ODS). This study aimed to elucidate the effect of the functionalization of MSPs with amine-(A-MSP), carboxyl-(C-MSP), or thiol-(T-MSP) groups on their efficiency as a quercetin ODS (QODS). The type and degree of functionalization (DF) were used as factors in an experimental design. The Q-loaded F-MSP (F-MSP/Q) was characterized by gas physisorption analysis, loading capacity (LC), and dynamic light scattering and kinetics of Q release at gastric and intestinal pHs. Antioxidant capacity and Q concentration of media containing F-MSP/Q were evaluated after simulated GD. A-MSP showed the highest LC (19.79 ± 2.42%). C-MSP showed the lowest particle size at pH 1.5 or 7.4 (≈200 nm). T-MSP exhibited the maximum Q release at pH 7.4 (11.43%). High DF of A-MSP increased Q retention, regardless of pH. A-MSP preserved antioxidant capacity of Q-released gastric media (58.95 ± 3.34%). Nonetheless, MSP and F-MSP did not protect antioxidant properties of Q released in intestinal conditions. C-MSP and T-MSP showed essential features for cellular uptake and Q release within cells that need to be assessed.

Background: Quercetin (Q) can reduce cellular oxidative stress, though it is susceptible to degradation in physiological conditions. Through adsorption and protection of Q, mesoporous silica nanoparticles (MSNs) could enhance its bioactivity. This work aimed to determine the effect of Q loading in MSN and in its aminated (A-MSN), carboxylated (C-MSN) or thiolated (T-MSN) derivatives on its Caco-2-cytoprotective effect against H₂O₂-induced oxidative stress. Methods: The mesoporous silica materials were characterized (FT-IR, ζ-potential, TGA), and their cytotoxicity was assessed; then, they were loaded with Q and incubated with Caco-2 cells prior to oxidative stress induction, and the cytoprotective effect was evaluated through measurement of cell viability. Results: None of the nanoparticles showed toxicity to Caco-2 cells. A-MSN showed the highest Q loading capacity (5.26% ± 0.06%), due to hydrogen-bonding interactions. C-MSN clearly enhanced the Q cellular uptake compared to the other nanoparticles. Oxidative stress decreased Caco-2 cell viability, which was prevented by 100 µM free Q after 18 h incubation. In contrast, higher cell viability than in non-stressed cells was observed with the same Q concentration loaded across all nanoparticle types. Conclusions: Despite the high instability of free quercetin under cell culture conditions, it exerted a time-dependent cytoprotective effect against H₂O₂-induced oxidative stress that was enhanced upon loading into nanoparticles. Prior release of the Q molecule in the medium is ineffective, and the presence of the loaded material is required.

Pulque is a traditional Mexican beverage produced through the fermentation of agave sap (aguamiel). Its primary sensory properties are attributed to the fermentative activity of Saccharomyces cerevisiae, Leuconostoc mesenteroides, and Zymomonas mobilis. However, the overproliferation of these microorganisms results in an extremely short shelf life, which hinders its commercialization. Tomatillo accrescent calyx extract (TACE) shows potential as a food preservative due to its high physalin content. Therefore, this study aimed to evaluate the effect of adding microencapsulated TACE on the shelf life and organoleptic properties of pulque. The extract demonstrated effective antimicrobial activity against L. mesenteroides, Z. mobilis, and S. cerevisiae, successfully delaying further fermentation. Additionally, the addition of TACE prevented an excessive increase in acidity, maintaining values suitable for consumption for up to 15 days, in accordance with regulatory standards, while the viscosity and alcohol content were not negatively affected. These findings suggest that TACE has significant potential for preserving both the microbiological and sensory quality of pulque.