The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compounds (BC), including carotenoids, fibre, which exhibit antioxidant, anti-inflammatory and chemopreventive properties, and cardiovascular protection. Reusing these compounds is favourable to reducing the environmental impact and enables the development of added-value products with various possible uses such as food and feed additives, nutraceuticals, cosmeceuticals, etc. This review summarises relevant issues towards the recovery and valorisation of BC from industrial tomato by-products within a circular economy context.

Development of a biotechnological process for the inhalational administration of a bacteriophage was pursued, using strategies of nanoencapsulation within lipid nanovesicles. As a proof-of-concept for the nanoencapsulation strategy, a bacteriophage with broad lytic spectrum was entrapped within W/O/W multiple nanoemulsions. Physicochemical characterization of the optimized bacteriophage-encasing nanovesicles encompassed determination of particle hydrodynamic size, size distribution and particle charge via DLS, surface morphology via CRYO-SEM, and thermal analysis via DSC, whereas antimicrobial activity of the nanoemulsions produced was assessed in vitro using several bacterial strains. The optimized nanosystems showed no phase separation and encompassed nanovesicles with an average size of ca. 114 nm and an average Zeta Potential of ca. -13 mV, which were maintained stable over a storage timeframe of ca. 3 months.

Este trabalho teve como objectivos estudar o efeito da goma guar (GG) e do teor em água (TA) nas propriedades tisico-químicas, reológicas da massa e do pão sem glúten. Os pães foram elaborados com os seguintes ingredientes: farinhas de arroz (50%), de milho (30%) e de quinoa (20%}, 6% de óleo vegetal, 3% de açucar, 1,5% de sal y 3% de levedura seca. Foram estudados 3 níveis de GG (2,5, 3,0 e 3,5%) e três níveis de TA (90, 100 e 110%) num plano factorial completo de dois factores com três níveis e quatro repetições. Os dados foram analizados por análise de variância utilizando o software R. O volume específico das fogaças diminuiu (p<,0001) com o aumento do teor em GG e aumentou (p<,0001) com o aumento do TA. As perdas por cozedura variaram entre 12,8 e 18,0%, tendo diminuído (p<,0001) com o aumento do teor de GG e aumentado (p<,0001) com o aumento do TA. O aumento do teor de GG diminuiu (p<,0001) o pH da miga e o aumento do TA conduziu a um aumento (p<,0001) do pH, como esperado. As massas produzidas com maior TA apresentaram menor (p<,0001) pegajosidade (69,1, 67,2 e 65,5 g para 90, 100 e 110% de TA, respectivamente). Os pães formulados com maiores teores de GG apresentaram maior (p<,0001) dureza (4283, 5244 e 6757 g para 2,5, 3,0 e 3,5% de GG, respectivamente), adesividade (-9,5, -43,6 e -90,5 g.s para 2,5, 3,0 e 3,5% de GG, respectivamente), elasticidade (0,817, 0,868 e 0,865 mm para 2,5, 3,0 e 3,5% de GG, respectivamente), coesividade (0,448, 0,533 e 0,540 para 2,5, 3,0 e 3,5% de GG, respectivamente), gomosidade (1585, 1620 e 1756 para 2,5, 3,0 e 3,5% de GG, respectivamente), masticabilidade (1341, 2425 e 3167 g.mm para 2,5, 3,0 e 3,5% de GG, respectivamente) e resiliência (0,196, 0,224 e 0,217 para 2,5, 3,0 e 3,5% de GG, respectivamente). Os pães formulados com maiores TA apresentaram menor (p<,OOOl) dureza (8813, 4932 e 2540 g para 90, 100 e 110% de TA, respectivamente), gomosidade (4311, 2474 e 1387 g para 90, 100 e 110% de TA, respectivamente) e masticabilidade (3626, 2076 e 1232 g-mm para 90, 100 e 110% de TA, respectivamente); e maior (p<0.0001) coesividade (0,481, 0,488 e 0,552 para 90, 100 e 110% de TA, respectivamente), adesividade (-43,2, -42,2 e -58,1 g.s para 90, 100 e 110% de TA, respectivamente), elasticidade (0,820, 0,835 e 0,896 mm para 90, 100 e 110% de TA, respectivamente) e resiliência (0,196, 0,199 e 0,241 para 90, 100 e 110% de TA, respectivamente). Como conclusão podemos afirmar que os pães de melhor qualidade, avaliada pelo seu aspecto visual, volume específico e pelas propriedades reológicas da massa e da miga, foram obtidos com a formulação de 2,5% de GG e TA de 110%.

This work aims at characterizing bubble size distribution and its control in a small-scale, constricted tube in the presence of an oscillating flow. From previous works, it became clear that the full modelling of the dispersed gas -liquid flow in the constricted tube requires a deeper clarification of the impact of tube geometry and the hydrodynamic parameters on the observed values of the oxygen mass transfer coefficient (kLa). In order to do so, data on the size and shape of the generated bubbles have been obtained with a CCD camera during the steady, continuous operation of a 350 mm constricted tube in the presence of flowing liquid and gas phases, at different combinations of oscillation frequency (f) and amplitude (x0). These data were used to generate bubble size distribution curves. The results demonstrated that the operation at smooth oscillatory flow conditions (f ≤ 10 Hz) leads to a decrease of the bubble size, while for higher values of f (15-20 Hz) the increased oscillatory velocities cause an increase in bubble size. The simultaneous increase of gas hold-up for the same oscillatory flow conditions (f = 15-20 Hz) suggests that the gas hold-up correlates with the bubbles’ diameter for this particular geometry. A correlation between the bubbles’ diameter and the mass transfer coefficient in the liquid, kL, with the oscillatory flow mixing conditions is also presented.

During the last years, several applications of biosurfactants with medical purposes have been reported. Biosurfactants are considered relevant molecules for applications in combating many diseases and as therapeutic agents due to their antibacterial, antifungal and antiviral activities. Furthermore, their role as anti-adhesive agents against several pathogens illustrate their utility as suitable anti-adhesive coating agents for medical insertional materials leading to a reduction of a large number of hospital infections without the use of synthetic drugs and chemicals. Biomedical and therapeutic perspectives of biosurfactants applications are presented and discussed in this chapter.

Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding environments. Whether a species prevails depends upon its ability to adapt to intrinsic factors associated with foods, such as nutrient content; pH; water activity; oxidation–reduction potential; and antimicrobial properties, with various extrinsic factors playing a role, including temperature, relative humidity, atmosphere, and ambient pressure. Any change to these parameters may cause changes in the present microbial consortia. Therefore, it is important to identify which microbial consortia will thrive in particular foods and conditions. While active, microorganisms undergo many complex mechanisms that affect food quality and safety. Most beneficial food microorganisms belong to lactic acid bacteria and yeasts. Pathogenic and spoilage bacteria are usually Gram-negative, although there are some Gram-positive ones, such as Listeria monocytogenes, Clostridium botulinum, and C. perfringens. Some may merely cause spoilage, while others may be related to foodborne illnesses.

The hydrodynamics of biotechnological processes is complex. So far, few studies were made with bioreactors of the airlift type with an enlarged degassing zone. In this work, the influence of solids loading, solids specific gravity and draught tube dimensions on mixing and circulation times and critical air flow rate for an internal loop airlift bioreactor with an enlarged sedimentation/degassing zone is studied. The results indicate that the critical air flow rate as well as the mixing time increase with an increase in solids loading in the bioreactor. Circulation time presents a maximum for a solids load between 5 and 10% (v/v). It is also shown that small variations in solids specific gravity, for values close to that of the liquid, have a significant influence on the critical air flow rate and on the mixing time. An optimal (minimal) value for the circulation time and for the critical air flow rate was obtained for a riser to down comer diameter ratio of 0.46. The minimum mixing time was obtained for a riser to down comer height ratio of 0.80.

Cyanotoxins are known to cause severe damage to humans and animals. However, these metabolites are also considered as very promising compounds with potential use in biomedical treatments (e.g., anticancer/antitumor drug development) and to act against bacteria, fungi, algae, and insects. Despite the increasing demand of such high value-added products both for research and industrial applications, their availability remains scarce mostly due to constraints in production and purification processes. As result, cyanotoxin standards to be used (e.g., in lab tests) can reach commercial prices above 30,000 /mg. Cyanotoxin synthesis is highly dependent on biotic and abiotic factors; this chapter aims to provide readers with pertinent information regarding the production, purification, and use of cyanotoxins as a high added-valued product in various biotechnological fields. Additionally, special requirements that must be considered when toxic cyanobacteria are grown to fulfill all guidelines and legislation are dealt with.

This contribution presents an inexpensive, simple and fast procedure to purify trypsin from fish viscera based on affinity binding onto magnetic particles of azocasein composite (MAzo). This casein derivative, nonspecific protease substrate, was magnetized by co-precipitation of Fe+2 and Fe+3 ions. Intestines of fish Nile tilapia (Oreochromis niloticus) were homogenized in 0.01 M Tris-HCl buffer, pH 8.0 (one gram of tissue/ml). Afterwards, the homogenate was partially purified with ammonium sulfate (20-40% of saturation), dialyzed and then incubated with MAzo. The adsorbed proteins were firstly extensively washed with 0.01 M Tris-HCl buffer, pH 8.0, and subsequently with 3 M NaCl by collecting the magnetic azocasein composite under a magnetic field. The fractions collected by these washings were used for protein and enzyme activity determinations as well as electrophoresis. The specific activity of the protein collected with 3 M NaCl (41.82 unit/mg) showed to be 220 times higher than that found for the crude extract (0.19 unit/mg). The SDS-PAGE showed that the size of the purified protein was approximately 24 kDa, agreeing with the previously reported for the Nile tilapia trypsin molecular weight. This procedure presents the advantages of magnetic azocasein compostite reuse and can be applied for trypsin purification from other sources.

Many public health policies and programs have been implemented in several countries aiming to reduce population sugar consumption and to improve nutritional profile of available processed food. Consumers are also increasingly seeking for nutritional and health-related food able to meet not only nutritional needs, but also improved mental and physical well-being. Therefore, the development of new functional food with targeted health benefits has become of great interest. An innovative strategy to reduce sugar content in food is by substitution or conversion of the sugar that are naturally present in food, or that was added during the food production process, into healthy prebiotic sugars. Yet, food reformulation and developing of new functional food can be technically challenging. This chapter provides an overview on how enzymes may be applied to in situ convert the food sugar into prebiotics. The underlying enzymes mechanisms of action will be addressed. The influence of the prebiotic content in the technological, physicochemical, and organoleptic properties of the obtained food, as well as in the overall quality and stability of the products, will also be reviewed.