272 documents found, page 1 of 28

Assessing the antimicrobial activity of essential oils against skin microorgani...

The skin microbiome, composed of bacteria like Staphylococcus spp. and Cutibacterium acnes and fungi such as Candida spp. and Malasseziaspp., plays a key role in skin health (Byrd et al., 2018). Dysbiosis, or microbial imbalance, is linked to conditions like acne and dermatitis (Egert etal., 2017). While conventional treatments, such as anti-inflammatory drugs and antimicrobials, can help, they may disrupt the ...

Impact of fermentation on the antioxidant activity and color of haematococcus p...

Microalgae are emerging as a promising ingredient for the food industry due to their sustainable cultivation and production of a variety of bioactive compounds, including proteins, lipids, carbohydrates, antioxidant compounds, and pigments [1]. Among the many cataloged species of microalgae, two stand out in research due to their powerful applications in the pharmaceutical, nutraceutical, cosmetic, and food and...

Exploring the development of a clean-label vegan burger enriched with fermented...

Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 ?C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional ...

Rice okara flours as sustainable protein ingredients for snack crackers: charac...

Aim: The valorization of rice okara by-products for food applications remains underexplored. This study aimed to evaluate the functional potential of four rice okara flours produced by SimpleYeast: dehydrated (OAD), thermally treated (OAT), enzymatically treated 1 (OAE1), and enzymatically treated 2 (OAE2), and their application in the development of protein-enriched salty crackers. Method: Physicochemical and ...

Bioactive profile, bioaccessibility and antioxidant activity of diatoms: a comp...

Diatoms are microalgae with significant biotechnological potential due to their richness in bioactive compounds, including carotenoids and phenolics, contributing to their antioxidant properties. This study aims to compare the bioactive profile and antioxidant activity of three diatom species: Chaetoceros calcitrans, Nannofrustulum shiloi, and Cylindrotheca fusiformis cultivated in closed Flat Panel photobiorea...

Clean label approaches in cheese production: where are we?

The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electr...

Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces ...

As one of the main brewing by-products, Saccharomyces cerevisiae extracts (from spent yeast) have been commercialized as food supplement for years. Among their several claims, the application as protein source is highlighted. In fact, their high protein content (about 45–60%) including essential amino acids with high biological value, safety and low cost are primarily responsible for their spreading in agri-foo...

Assessing the antimicrobial activity of essential oils against skin microorgani...

Introduction: The skin microbiome is a dynamic ecosystem vital for skin health, comprising bacteria like Staphylococcus spp. And Cutibacterium acnes, and fungi such as Candida and Malassezia spp. Dysbiosis, or microbial imbalance, can lead to conditions like acne and dermatitis. Current treatments, including anti-inflammatory drugs and antimicrobials, help manage dysbiosis but have limitations, such as microbio...

Fighting cutibacterium acnes: natural antimicrobial power of essential oils

From waste to wellness: sardine by-products as rich sources of bioactive ingred...

The sustainable utilization of sardine by-products represents a valuable contribution to addressing global challenges in waste management and health nutrition. Sardine byproducts, typically discarded or utilized as low-value inputs in animal feed and fertilizer, have demonstrated potential as a source of bioactive ingredients. This study highlights the composition and bioactive properties of sardine protein hyd...