Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production.

Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characterized: one obtained from olive pomace (OE) and other from pomegranate seed waste. OE was selected due to its better antioxidant potential according to FRAP, ABTS, and DPPH assays as well as its higher total phenolic content.

Effect of Almond Skin Waste and Glycidyl Methacrylate on Mechanical and Color Properties of Poly(ε-caprolactone)/Poly(lactic acid) Blends.

Blending Poly(lactic acid) (PLA) and Poly(ε-caprolactone) (PCL) is a promising strategy to enhance the properties of biodegradable materials. However, these compounds are thermodynamically immiscible and, consequently, compatibilization is required during polymer blending. Reinforced biocomposites can be obtained by adding agricultural wastes generated by industries which are forced to consider waste treatment methods to prevent environmental concerns.

Microwave-assisted extraction of cellulose nanocrystals from almond () shell waste.

Almond () is one of the most common tree nuts on a worldwide basis. This nut is highly regarded in the food and cosmetic industries. However, for all these applications, almonds are used without their shell protection, which is industrially removed contributing approximately 35-75% of the total fruit weight.

Extraction and Characterization of Antioxidant Compounds in Almond () Shell Residues for Food Packaging Applications.

This work proposes the revalorization of almond shell (AS) wastes as an active additive for food packaging applications. A new microwave-assisted extraction (MAE) method to obtain extracts rich in polyphenolic compounds with high antioxidant capacity was optimized. An experimental design to optimize the MAE procedure through response surface methodology (RSM) using a Box-Behnken design was proposed.

Multilayer Films Based on Poly(lactic acid)/Gelatin Supplemented with Cellulose Nanocrystals and Antioxidant Extract from Almond Shell By-Product and Its Application on Hass Avocado Preservation.

In this work, poly(lactic acid) (PLA)/gelatin/PLA multilayer films supplemented with cellulose nanocrystals and antioxidant extract from almond shell (AS) by-products were developed by solvent casting technique for active food packaging. The almond shell antioxidant extract (ASE) was obtained by microwave-assisted extraction, while cellulose nanocrystals (CNCs) were extracted from AS by a sequential process of alkalization, acetylation and acid hydrolysis. Four formulations were obtained by adding 0 (control), 6 wt.

Gelatin-Based Antimicrobial Films Incorporating Pomegranate ( L.) Seed Juice by-Product.

Pomegranate ( L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components.

Reducing off-Flavour in Commercially Available Polyhydroxyalkanoate Materials by Autooxidation through Compounding with Organoclays.

Polyhydroxyalkanoates (PHAs) are nowadays considered competent candidates to replace traditional plastics in several market sectors. However, commercial PHA materials exhibit unsatisfactory smells that can negatively affect the quality of the final product. The cause of this typical rancid odour is attributed to oxidized cell membrane glycolipids, coming from Gram-negative production strains, which remain frequently attached to PHAs granules after the extraction stage.

Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach.

A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from almond skin byproducts was optimized. A three-level, three-factor Box-Behnken design was used to evaluate the effect of almond skin weight, microwave power, and irradiation time on total phenolic content (TPC) and antioxidant activity (DPPH). Almond skin weight was the most important parameter in the studied responses.

Natural additives and agricultural wastes in biopolymer formulations for food packaging.

The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest.