This study examines the impact of plasma-activated water (PAW) treatment on arugula leaves. Researchers analyzed the phenolic profile, vitamin content, antioxidant activity, and enzymatic activity of arugula after exposure to PAW for varying time periods. They found that PAW is an effective technique for arugula decontamination, enhancing the retention of polyphenols and vitamins while reducing peroxidase activity. DOI: https://doi.org/10.3390/antiox12010028

More info: https://juancastagnini.github.io/

This research article examines the application of ultrasound technology for extracting specialized metabolites from nettle powder (Urtica dioica L.). The researchers compared conventional extraction methods with ultrasound-assisted extraction (using two different ultrasound systems) to evaluate their effectiveness in extracting specialized metabolites, including ascorbic acid, polyphenolic compounds, and pigments. The findings reveal that ultrasound-assisted extraction, particularly with a probe system, is significantly more efficient for obtaining higher yields of specialized metabolites in a shorter time compared to conventional and bath-ultrasound extraction. The study also found that ethanol concentration plays a critical role in extraction efficiency: 80% ethanol is more effective for extracting ascorbic acid and pigments, while 50% v/v is more effective for extracting polyphenolic compounds. DOI: https://doi.org/10.3389/fnut.2022.870923

More info: https://juancastagnini.github.io/

This article provides a comprehensive review of extraction and determination techniques for acrylamide (AA) in food matrices, focusing on innovative and sustainable methods. It analyzes the advantages and disadvantages of traditional methods, such as dispersive liquid-liquid microextraction (DLLME), QuEChERS, and solid-phase extraction (SPE), and introduces more efficient alternatives, including accelerated solvent extraction (ASE), headspace solid-phase microextraction (HS-SPME), and the use of supramolecular solvents and ionic liquids. Additionally, innovative detection techniques are discussed, such as supercritical fluid chromatography with tandem mass spectrometry (SFC/MS/MS), surface-enhanced Raman spectroscopy (SERS), and fluorescence spectroscopy. Finally, ideal methods for AA extraction from different food matrices are proposed, with a focus on sustainability and reducing the use of organic solvents. DOI: https://doi.org/10.1016/j.trac.2023.117267

More info: https://juancastagnini.github.io/

This research article explores the potential of pulsed electric field (PEF) technology for valorizing sea bass by-products. The study examines the protein content, bioactive peptides, minerals, and heavy metals in both solid matrices and liquid extracts obtained from the heads, skin, viscera, and muscle of sea bass treated with PEF. The authors found that PEF, in combination with various extraction solvents, can enhance the recovery of high-value compounds, such as bioactive peptides and minerals, from sea bass by-products, offering promising applications for a circular economy in the fishing industry. DOI: https://doi.org/10.1007/s11947-024-03553-3

More info: https://juancastagnini.github.io/

This study explores the use of sweet potato peels, a commonly discarded by-product, as a source of compounds that can promote the growth of specific Lactobacillus strains. Researchers used pulsed electric fields (PEF) to extract bioactive compounds from sweet potato peels, achieving a more efficient extraction compared to traditional methods. An increase in Lactobacillus growth was observed when cultivated in media supplemented with PEF extracts, particularly with the purple sweet potato variety. The research also revealed that PEF extracts enhanced the production of short-chain fatty acids (SCFAs) by Lactobacillus strains, suggesting a potential prebiotic effect. DOI: https://doi.org/10.1016/j.ifset.2024.103590

More info: https://juancastagnini.github.io/

This review article explores the use of two food processing technologies, high-pressure processing (HPP) and pulsed electric fields (PEF), as sustainable methods for extracting high-value-added compounds (HVAC) from agro-industrial by-products and underutilized waste. The paper highlights the environmental, economic, and social benefits of these technologies, as well as the challenges associated with their implementation on an industrial scale. DOI: https://doi.org/10.1016/j.trac.2023.117506

More info: https://juancastagnini.github.io/

This scientific article explores the use of pulsed electric fields (PEF) as a pre-extraction technology to obtain bioactive compounds from two microalgae, Chlorella vulgaris and Arthrospira platensis (Spirulina). The authors compare the efficiency of PEF with conventional aqueous extraction for recovering proteins, carbohydrates, pigments (chlorophyll a and b, carotenoids), phenolic compounds, and phycocyanin. The results demonstrate that PEF enhances the extraction of these compounds, especially from Spirulina, attributed to electroporation and increased cell membrane permeability in the microalgae. Additionally, PEF extracts exhibit higher antioxidant activity and promote the growth of Lactobacillus rhamnosus, a probiotic, suggesting that these extracts could serve as functional ingredients in food applications. The study concludes that PEF is a viable and promising extraction technology, offering advantages in efficiency, speed, and sustainability over traditional extraction methods. DOI: https://doi.org/10.1016/j.ifset.2022.103256

More info: https://juancastagnini.github.io/

This scientific article explores the use of pulsed electric fields (PEF) to extract biomolecules from the microalga *Chlorella*. The authors examined how PEF treatment conditions, solvent type (water or DMSO), and extraction time influence the recovery of proteins, polyphenols, chlorophyll, and carotenoids. They also assessed the mineral content and relative nutritional value (NRV) of the extracts. Using fluorescence microscopy and scanning electron microscopy (SEM), the authors analyzed the impact of PEF treatment on *Chlorella*’s cellular morphology. The results showed that PEF enhances biomolecule extraction, likely due to electroporation, which increases cell permeability. The study concludes that PEF-treated *Chlorella* extracts could be a promising source of antioxidants and minerals for various populations. DOI: https://doi.org/10.1016/j.foodchem.2022.134615

More info: https://juancastagnini.github.io/

This article investigates the use of pulsed electric fields (PEF) and osmotic dehydration (OD) as pretreatments for producing kiwi snacks from undersized fruits that do not meet commercial standards. The study evaluates how these treatments impact the drying kinetics, texture, color, and sensory qualities of the kiwi snacks, comparing various combinations of PEF, OD, and drying temperatures. The authors conclude that combining PEF and OD as a pretreatment offers a sustainable method to produce kiwi snacks with desirable nutritional and sensory properties. DOI: https://doi.org/10.1016/j.ifset.2022.102952

More info: https://juancastagnini.github.io/

This research article explores the sustainable development of an apple snack enriched with blueberry juice and trehalose. The study investigates the drying kinetics of apple slices vacuum-impregnated with blueberry juice and trehalose and modeled the air-drying kinetics using an image analysis approach to monitor the process. Additionally, it evaluates the impact of trehalose on the retention of anthocyanins during the drying process. The authors found that trehalose accelerates the drying kinetics and enhances anthocyanin retention in the apple slices, suggesting a more sustainable approach to producing fruit snacks. DOI: https://doi.org/10.3390/su13169204

More info: https://juancastagnini.github.io/