A new species, Mastigostyla moqueguensis Huaylla & Llalla, is described from the Andes of Moquegua in southern Peru. Mastigostyla, which belongs to the tribe Tigridieae, is widely distributed in the Puna and Andean dry valleys of southern Peru and central Bolivia. The new species can be recognized by its ovate-lanceolate, acute inner tepals with glands at the base. It shows some affnity with M. torotoroensis because of the fliform, bifid style arms with apical stigmas. We present photographs and a table highlighting differences between the new specie and some similar species.

A new species, Mastigostyla moqueguensis Huaylla & Llalla, is described from the Andes of Moquegua in southern Peru. Mastigostyla, which belongs to the tribe Tigridieae, is widely distributed in the Puna and Andean dry valleys of southern Peru and central Bolivia. The new species can be recognized by its ovate-lanceolate, acute inner tepals with glands at the base. It shows some affnity with M. torotoroensis because of the fliform, bifid style arms with apical stigmas. We present photographs and a table highlighting differences between the new specie and some similar species.

Several plant extracts are being investigated to produce edible coatings, mainly due to their antioxidant and antimicrobial activities. In this study, licorice root extracts were produced by ultrasound-assisted extraction and were combined with chitosan to elaborate edible coatings. Different solvents and temperatures were used in the extraction process, and the antioxidant and antimicrobial activity of the extracts were assessed. The most bioactive extracts were selected for the development of the edible coatings. The rheological properties of the coatings were studied, and they were applied on strawberry to evaluate their physicochemical and microbiological properties. The addition of licorice extract to chitosan resulted in positive effects on the rheological properties of the coatings: the incorporation of phytochemicals to chitosan decreased the shear stress and improved the restruc...

Several plant extracts are being investigated to produce edible coatings, mainly due to their antioxidant and antimicrobial activities. In this study, licorice root extracts were produced by ultrasound-assisted extraction and were combined with chitosan to elaborate edible coatings. Different solvents and temperatures were used in the extraction process, and the antioxidant and antimicrobial activity of the extracts were assessed. The most bioactive extracts were selected for the development of the edible coatings. The rheological properties of the coatings were studied, and they were applied on strawberry to evaluate their physicochemical and microbiological properties. The addition of licorice extract to chitosan resulted in positive effects on the rheological properties of the coatings: the incorporation of phytochemicals to chitosan decreased the shear stress and improved the restruc...