The objective of this study was to evaluate the effect of packaging permeability (water and oxygen) on the sensory and physical properties of white sliced bread during storage at ambient and accelerated conditions. White sliced bread was wrapped in different packaging materials to cover large oxygen and water vapor permeability’s that were monitored throughout the storage period. The textural and sensory properties of the samples were evaluated using an original dual accelerated aging approach based on both temperature and relative humidity. Results showed that water vapor loss significantly affected properties and acceptability of sliced bread. A comparison of firmness and sensory data indicated that a crumb firmness value exceeding 3 N was deemed unacceptable by the sensory panel. Additionally, a maximum water vapor loss of 4% was considered as the threshold for maintaining acceptable texture and sensory quality. Textural and sensory results suggest that the packaging films currently used for sliced bread are oversize and propose a too high protection against water vapor and oxygen transport. Optimizing packaging permeability allows product preservation to be maintained while enabling the use of thinner or more sustainable materials. Our approach allowed thereby reducing plastic consumption and the associated carbon footprint and contributing to improved environmental protection.

Maltodextrins are extensively used in the food industry to shape the physicochemical properties of food products. This multiscale study investigates three different Dextrose Equivalent (DE) maltodextrins as model matrices to elucidate the relationship between techno-functional behaviors and single particle surface properties. It was evidenced that environmental variations and glass transition influence single particle properties, significantly impacting the powder bulk behavior. Utilizing Confocal Laser Scanning Microscopy (CLSM) and environmental Atomic Force Microscopy (AFM) at the single particle level, correlations between the wetting and nanomechanical properties of all maltodextrins were provided. It was revealed that wetting properties are directly DE dependent, as higher DE maltodextrins had shorter wetting times. Moreover, glass transition plays a critical role in determining surface elasticity and capillary adhesion, as it alters both physicochemical properties and particle morphology. Indeed, a decrease of the Young modulus with Relative Humidity (RH) and glass transition correlated with the increase of capillary forces. This was corroborated by Scanning Electron Microscopy (SEM) and Specific Surface Area (SSA) measurements at different RH. These findings confirmed that glass transition drives particle morphology, with global surface smoothing and swelling occurring in the rubbery state.

This study hypothesizes that the solvent-free alcoholysis of oil recovered from salmon heads using vanillyl alcohol (VA) and immobilized lipase B can efficiently produce esters with enhanced stability and antioxidant properties. The objective was to investigate the selectivity and resulting ester profile, which may provide nutritional and functional advantages compared to supplementing oil with vanillyl alcohol. After 24 h, nearly complete conversion of vanillyl alcohol was achieved, leading to the production of various esters reflective of the oil's original fatty acid composition. The synthesis of esters like oleoyl and linolenoyl was favored over docosahexaenoyl and linoleoyl esters, influenced by fatty acid distribution and enzyme specificity, along with potential intra-molecular acyl transfer isomerization. The reaction medium demonstrated significant stability and antioxidant activity, highlighting the potential benefits of vanillyl esters over traditional supplementation methods. These findings suggest that the phenolic alcohol-based alcoholysis of fish oil offers a promising approach to generating stable, nutritionally valuable extracts with potent antioxidant capabilities.

Spray drying (SD) and freeze drying (FD) represent common methods utilized across various industries to achieve powdered final products. Electrostatic spray drying (ESD) is an emerging alternative as a continuous process to dry sensitive products without degradation, challenging the established drying techniques. This study aims to explore the efficacy of this process (ESD) in preserving the integrity of active components like oils, lactic acid bacteria (LAB), and enzymes. Additionally, a life cycle assessment (LCA) of these three drying technologies was conducted for a comprehensive evaluation. In oil encapsulation, the study showed that oxidation was significantly influenced by the formulation and the drying processes employed, where higher encapsulation efficiency resulted in lower degradation. This was observed, for instance, in the saponin composition dried with ESD. For LAB encapsulation, the results demonstrated higher preservation using FD and ESD. However, the impact of climate change using FD is twice superior to the ESD process. Finally, for enzyme application, β-gal activity was retained maximally while encapsulating using skim milk or maltodextrin. Specifically, regardless of drying technique, maltodextrin exhibited a maximum retention of β-gal activity, exceeding 30%. In all the case studies, ESD proved to excel in encapsulating thermosensitive actives, highlighting superior retention of native viability and properties compared to SD. Additionally, ESD generated results comparable to those achieved with FD. Therefore, ESD appears to be a promising method for high powder quality and a more sustainable process than FD and SD.

This review is primarily focused on the comparison of three emerging techniques: electrospraying, nano spray drying, and electrostatic spray drying techniques. There are persistent advances to develop efficient drying technique for sensitive bioactives and to overcome their hurdles. These processes involve electrostatic forces as a promising factor for better encapsulation and stability of dried particles. Their potential differences in experimental setup, influencing factors and recent applications are listed. Introduction of electrostatic interaction between the components during atomization allows electrospraying and electrostatic spray drying as an advanced drying technique for heat-sensitive and labile products. Electrospraying and nano-spray drying demonstrated an effective drying with different solvent systems (organic or non-organic solvents) and also, achieved to encapsulate complex food ingredients (vitamins, minerals, phenolic compounds, probiotics etc.). These electric-assisted technologies showed higher encapsulation efficiency, uniform particle morphology and longer stability of dried powders than classical technologies. Nano-spray dryer with spray mesh technology and electrostatic collector brings out difference in dried powders in terms of particle size and product yield when compared to conventional spray drying. Electrospraying and nano-spray drying have been beneficial for highly valued research products (such as cells, enzymes, genes, etc.) but the scaling up of these processes is still currently in process.

Husk powder was prepared from seven varieties of walnut fruit and their hulling rate, chemical compounds, and total phenolic contents were evaluated. The apolar and polar extracts were prepared, respectively, from hexane and a hydroethanolic solvent, while qualitative and semi-quantitative analyses were performed by GC/MS and UHPLC-PDA-HRMS/MS. The antioxidant, antimicrobial, and antitumor properties of green walnut husk were also evaluated. The total content of phenolic compounds varied between the varieties, ranging from 35.2 ± 0.9 to 58.0 ± 0.0 mg/g gallic acid equivalent of dry husk weight (dw). The apolar extract was found to contain alkanes, tocopherols, sterols, and fatty acids, including oleic, linoleic, and linolenic, while the polar extract showed the presence of phenolics including salicylate glucuronide, taxifolin, catechin, and quercetin isomers. The antioxidant power obtained by the PAOT (total antioxidant power) method for the husk powders ranged from 256.5 ± 5.9 to 746.8 ± 6.9 score/g dw, and seemed consistent with the total phenolic content and the results obtained by the classic antioxidant test with DPPH. The walnut husk also showed an antibacterial effect against Gram-negative and Gram-positive bacteria and cytotoxic potential against HepG2. Among the selected varieties, the green Saman had the highest antioxidant properties, while the Saman with a brown color had the lowest.

For the first time on food powders, environmental Atomic Force Microscopy (AFM) was used to probe single particle surface properties in real time by variating relative humidity (RH) and temperature. Low, intermediate, and high dextrose equivalent (DE) maltodextrins values were used as a model matrix. Humidity ramps from 20 to 80% at constant temperatures of 20 and 50 degrees C and temperature ramps from 20 to 50 degrees C at a constant RH of 20 and 80% were performed. Surface topography, roughness, and Young modulus distribution evolutions at the particle surface were studied under these conditions. It was observed that glass transition and RH are driving particle surface properties. Glass transition was always accompanied by a significant global surface smoothing, whatever the DE value. Surface smoothing phenomenon were also accompanied by a large decrease of the surface roughness with the increase of RH. Apart from the impact on surface topography, glass transition also impacted particle physics. Particles in the glassy state were relatively hard with a high and heterogenous Young modulus distribution. An increase in the RH made the particle progressively softer, whereas crossing the glass transition temperature leads to a really soft surface and to the homogenization of the Young modulus distribution. These results showed that glass transition significantly impacts particle surface properties and is promising to optimize food powder formulation and their shelf-life extension.

In the current study, native and different fatty acid-esterified waxy maize starches (octanoate, myristoate, and stearoate), followed by an OSA-potato starch (as an industrial emulsifier) were used to prepare sunflower oil-in-water (O/W) emulsion. The effect of emulsifier type and concentration were evaluated on properties of emulsions in terms of mean droplet size, droplet size distribution, and creaming index. To prepare the emulsion, the emulsifier to oil ratios of 1.25 and 0.5 for octanoate and industrial emulsifier (control) were considered as the selected formulations based on the lowest creaming index (2.63 and 0 %, respectively). The influence of various pHs and ionic strengths on droplet size, span and zeta potential value was similar for both produced emulsions. Therefore, the fatty acid-esterified starch could be suggested as a promising environmentally friendly alternative to industrial emulsifiers for fabrication of emulsions with similar stability.

Two types of alginates, AlgLF and AlgP, were used in this study to produce alginate beads by electro-vibratory extrusion. AlgLF and AlgP exhibited different Mannuronate/Guluronate (M/G) ratios and molecular weights as measured by NMR and SEC-MALS. The calcium chloride concentration was found to have the greatest effect on bead size. Higher concentrations resulted in smaller beads. AlgLF with a higher molecular weight and a lower proportion of G blocks showed smaller beads. For both alginates, the bead size was also influenced by the flow rate and vibration frequency. Alginate solution aging showed a minimal effect. Alginate reticulation was modeled using a mathematical equation. The study provides insights for the optimization of alginate-based materials in different applications by shedding light on the main factors influencing bead size. The importance of the molecular weight, M/G ratio and calcium ion concentration in the gelling process is highlighted, providing opportunities for the tailoring of alginate materials through a phenomenological model.

The state of the art in the use of chitosan (CS) for preparing particulate carriers for drug delivery applications is reviewed. After evidencing the scientific and commercial potentials of CS, the links between targeted controlled activity, the preparation process and the kinetics of release are detailed, focusing on two types of particulate carriers: matrix particles and capsules. More precisely, the relationship between the size/structure of CS-based particles as multifunctional delivery systems and drug release kinetics (models) is emphasized. The preparation method and conditions greatly influence particle structure and size, which affect release properties. Various techniques available for characterizing particle structural properties and size distribution are reviewed. CS particulate carriers with different structures can achieve various release patterns, including zero-order, multi-pulsed, and pulse-triggered. Mathematical models have an unavoidable role in understanding release mechanisms and their interrelationships. Moreover, models help identify the key structural characteristics, thus saving experimental time. Furthermore, by investigating the close relation between preparation process parameters and particulate structural characteristics as well as their effect on release properties, a novel “on-demand” strategy for the design of drug delivery devices may be developed. This reverse strategy involves designing the production process and the related particles’ structure based on the targeted release pattern.

The use of bioresourced packaging materials is an interesting solution for ecological issues. This work aimed to develop novel chitosan-based packaging materials reinforced with hemp fibers (HF). For this purpose, chitosan (CH) films were filled with 15%, 30%, and 50% (w/w) of two kinds of HF: Untreated fibers cut to 1 mm (UHF) and steam exploded fibers (SEHF). The effect of HF addition and HF treatments on chitosan composites was studied in terms of mechanical properties (tensile strength (TS), elongation at break (EB), and Young’s modulus (YM)), barrier properties (water vapor (WVP) and oxygen permeabilities), and thermal properties (glass transition (Tg) and melting temperatures (Tm)). The addition of HF, whether untreated or steam exploded, increased the TS of chitosan composites by 34–65%. WVP was significantly reduced by the addition of HF but no significant change was observed for O2 barrier property, which was in the range between 0.44 and 0.68 cm3·mm/m2·d. Tm of the composite films increased from 133 °C for CH films to 171 °C for films filled with 15% SEHF. However, no significant modification was observed for Tg (105–107 °C). The present study showed that the developed biocomposites had improved properties, mainly the mechanical resistance. Their use in food packaging will help industrials the move toward a sustainable development and circular economy.

Encapsulation is used in various industries to protect active molecules and control the release of the encapsulated materials. One of the structures that can be obtained using coextrusion encapsulation methods is the core–shell capsule. This review focuses on coextrusion encapsulation applications for the preservation of oils and essential oils, probiotics, and other bioactives. This technology isolates actives from the external environment, enhances their stability, and allows their controlled release. Coextrusion offers a valuable means of preserving active molecules by reducing oxidation processes, limiting the evaporation of volatile compounds, isolating some nutrients or drugs with undesired taste, or stabilizing probiotics to increase their shelf life. Being environmentally friendly, coextrusion offers significant application opportunities for the pharmaceutical, food, and agriculture sectors.

This paper provides an overview of coextrusion methods for encapsulation. Encapsulation involves the coating or entrapment of a core material such as food ingredients, enzymes, cells, or bioactives. Encapsulation can help compounds add to other matrices, stabilize compounds during storage, or enable controlled delivery. This review explores the principal l coextrusion methods available that can be used to produce core-shell capsules through the use of coaxial nozzles. Four methods for encapsulation by coextrusion are examined in detail, including dripping, jet cutting, centrifugal, and electrohydrodynamic systems. The targeted capsule size determines the appropriate parameters for each method. Coextrusion technology is a promising encapsulation technique able to generate core-shell capsules in a controlled manner, which can be applied to cosmetic, food, pharmaceutical, agriculture, and textile industries. Coextrusion is an excellent way to preserve active molecules and present a significant economic interest.

Spray drying (SD) is extensively used to encapsulate lactic acid bacteria in large-scale industrial applications; however, bacteria combat several harms that reduce their viability. In this study, a novel technique called electrostatic spray drying (ESD) was used to explore the benefits and disadvantages of using electrostatic charge and lower temperatures in the system. Freeze drying (FD) was used as a reference. The effect of different encapsulation agents, like maltodextrin, arabic gum, and skim milk, on the viability of Lacticaseibacillus rhamnosus GG (LGG) was investigated. The initial cell concentration, particle size distribution, aspect ratio, sphericity, scanning-electron-microscopy images, moisture content, water activity, glass transition, rehydration abilities, and survival during storage were compared. Skim milk was proven to be the best protectant for LGG, regardless of the drying process or storage time. A huge reduction in cell numbers (4.49 ± 0.06 log CFU/g) was observed with maltodextrin using SD; meanwhile, it was protected with minimum loss (8.64 ± 0.62 log CFU/g) with ESD. In general, ESD preserved more LGG cells during processing compared to SD, and provided better stability than FD and SD during storage, regardless of the applied voltage. The ESD product analysis demonstrated an efficient LGG preservation, close to FD; therefore, ESD presented to be a promising and scalable substitute for SD and FD.

Cellulose is a promising renewable and biocompatible biopolymer for stabilizing Pickering emulsions (PEs). In the present study, PEs were produced by low-frequency ultrasounds with cellulose nanocrystals (CNCs) and caprylic/capric triglycerides. Phase diagrams allowed to understand mechanisms of formation and long-term stabilization of PEs. Emulsion type, continuous phase viscosity, and yield of oil incorporation were studied after PEs formation. Droplet size, oil release, and stability were measured weekly up to 56 days of storage. Results showed that oil mass fraction above 70% w/w led to unstable W/O PEs. Lower oil mass fraction formed O/W PEs of stability depending on CNC content and oil mass fraction. Droplet size stability increased with CNCs/oil ratio. A very low CNCs/oil ratio led to phase separation and oil release. High CNC content stabilized oil droplets surface, increased aqueous phase viscosity, and prevented creaming. Highly stable PEs were produced for CNC content above 3% (w/w) and oil mass fraction below 50% (w/w). Mechanisms for PEs formation and stabilization were proposed for various CNC contents and oil mass fractions.

OBJECTIVE:A combined treatment using both low-frequency (20 kHz) and high-frequency ultrasounds (1.63 MHz) is a promising new process to stabilize emulsions with minimalist formulation. In order to optimize process parameters, a Doehlert experimental design was performed with oil-in-water emulsions, presently used for cosmetic products, composed of water, caprylic/capric triglycerides and oleic acid. METHODS:Effects of treatment time, oil content and oleic acid content were studied on emulsion properties (droplet size, polydispersity index, ζ-potential and yield of oil incorporation) and on emulsion stability after a 28-day storage (creaming index, Turbiscan stability index (TSI) and oil release). RESULTS:From experimental data, a model was established that allowed to study effects of each parameter and their interactions on emulsion formation and stability. Oleic acid content had a great impact on emulsion formation: It reduced droplet size, PDI and ζ-potential and increased yield of oil incorporation. However, a critical value could be highlighted, beyond which oleic acid effects reversed. Treatment time had an important beneficial effect on emulsion stability as it decreased creaming index, TSI and oil release after 28 days of storage. Oil content had a negative effect on emulsion formation and on emulsion stability. However, treatment time and oil content often had a beneficial synergistic effect. CONCLUSION:The optimized conditions for emulsion processing were obtained through a desirability approach. They were experimentally validated.

Advances in existing drying techniques are essential for upgrading large scale industries. Enzymes are often degraded by drying processes. Spray drying (SD) has detrimental effects on bioactive molecules at high tem-peratures. Freeze-drying (FD) is a reference technique capable of drying sensible molecules at low temperature. In this paper, electrostatic spray drying (ESD) was utilized for the first time to encapsulate beta-gal (beta-galactosidase) and compared with conventional SD and FD techniques. Matrices such as maltodextrin, trehalose, shellac, skim milk and arabic gum were used to encapsulate beta-gal. The residual enzyme activity was analyzed based on lactose hydrolysis and quantified using HPLC. Morphologies, particle sizes, shapes and reconstitution times were also compared. SD at inlet air temperature of 170 degrees C, degraded enzyme functionality and reconstitution ability. ESD at intermediate temperatures (inlet/outlet - 90 degrees C/44 degrees C) produced microparticles with better characteristics than SD. In addition, ESD microparticles showed maximum preservation of beta-gal in maltodextrin, trehalose, and shellac with a 1-3 kV voltage supply, and the residual enzyme activity was similar to that of FD. Thus, ESD is an alternative technique to FD, which is often considered efficient, but time consuming and expensive.

Cellulose, in the form of cellulose nanocrystals (CNCs), is a promising biomaterial for stabilizing Pickering emulsions (PEs). PEs are commonly formed using low-frequency ultrasound (LFU) treatment and impact CNC properties. The present study investigated the specific effects of LFU treatment on CNCs' chemical and physical properties. CNCs were characterized using dynamic light scattering, ζ;-potential determination, Fourier transform infrared spectroscopy, X-ray diffraction, and contact angle measurement. CNC suspensions were studied using rheological analysis and static multiple light scattering. LFU treatment broke CNC aggregates and modified the rheological behavior of CNC suspensions but did not affect the CNCs' chemical or crystallographic structures, surface charge, or hydrophilic properties. During the storage of CNC suspensions and PEs, liquid crystal formation was observed with cross-polarized light. Hypotheses related to the impact of liquid crystal CNCs on PE stability were proposed.

In the current study, the physicochemical and emulsifying properties of modified waxy maize starch obtained through a new environmentally friendly method of esterification were evaluated. The starch modification was carried out in NaOH solution with different levels of octanoyl, myristoyl, and stearoyl chlorides. Increasing the fatty acid chlorides concentration led to the degree of substitution increment, while reaction efficiency and yield decreased. Based on fourier transform infrared spectroscopy results, the presence of two new bands of carbonyl (1740-1750 cm(-1)) and carboxyl (1570 cm(-1)) groups in the ester bond confirmed the successful starch esterification process. The level of 0.1 mL fatty acid chlorides/g of starch demonstrated the highest emulsifying properties. Upon esterification, the crystalline structure of amylopectin was destroyed, indicating no gelatinization features. Therefore, using the fatty acid chlorides in an alkaline condition could be suggested as a feasible way to modify waxy maize starch toward hydrophobicity increment with desirable properties.

Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers' presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions' stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions' organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review.