Innovation in cacti extraction: Evaluating green methods for bioactive compounds.

The extraction of bioactive compounds from cacti using green methods holds promise as an area of research that remains relatively underexplored. This review aims to summarize findings and trends in this field, assessing the effectiveness of green techniques applied to these unique plants. Among the green methods, Ultrasound-Assisted Extraction (UAE) stands out as the most extensively studied, consistently yielding a higher extraction of compounds irrespective of the duration and solvents employed.

Effect of the addition of an inorganic carbon source on the degradation of sotol vinasse by Rhodopseudomonastelluris.

The difficulty of the microbial conversion process for the degradation of sotol vinasse due to its high acidity and organic load makes it an effluent with high potential for environmental contamination, therefore its treatment is of special interest. Calcium carbonate is found in great abundance and has the ability to act as a neutralizing agent, maintaining the alkalinity of the fermentation medium as well as, through its dissociation, releasing CO molecules that can be used by phototrophic CO-fixing bacteria. This study evaluated the use of Rhodopseudomonas telluris (OR069658) for the degradation of vinasse in different concentrations of calcium carbonate (0, 2, 4, 6, 8 and 10% m/v).

Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.

There is a little information about the effect of corn process conditions on the bioactive compounds of tortillas during gastrointestinal digestion. Tortillas elaborated with traditional and extrusion nixtamalization process were subjected to in vitro digestion. Extracts recovered from digestion were employed to determine the changes in phytochemicals, bioaccesibility and antioxidant capacity (DPPH, ABTS and FRAP).

Milk-Gelling Properties of Proteases Extracted from the Fruits of Cavanilles.

There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of (commonly named trompillo) to form milk gels by itself and in combination with chymosin. For this purpose, proteases were partially purified from trompillo fruits.

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2-35.

Optimisation of the ultrasound-assisted extraction of betalains and polyphenols from Amaranthus hypochondriacus var. Nutrisol.

The present study optimised the ultrasound-assisted extraction (UAE) of bioactive compounds from Amaranthus hypochondriacus var. Nutrisol. Influence of temperature (25.

The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.

The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and thermodynamic parameters of the thermal degradation of anthocyanins from extruded nixtamalized corn products. A comparative study of anthocyanins thermal stability in these matrices in a buffer solution (pH 2.

Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice.

Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the bioaccessibility of β-carotene, total polyphenols, antioxidant activity, polyphenol oxidase, peroxidase activity, and color in the orange-fleshed sweet potato juice. Sweet potato juice was processed using ultrasound (0.

Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef.

Oregano essential oils from Schauer (Lb) and Gray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4°C. The treatments were GB1 = GB control, GB2 = GB +100 mg/kg of Bht, GB3 = GB +100 mg/kg of Lb, and GB4 = GB +100 mg/kg of Pl. Lightness, redness, hardness, and springiness showed differences ( < .

Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Gel and Pitaya (S spp.) Blend.

Physicochemical properties of a blend of 10% gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm were evaluated at pH 3.

Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.

The aim of this study was to evaluate the effect of extrusion factors on the properties of extruded nixtamalized corn flours (ENCFs), determine the optimal conditions, and produce a tortilla with texture and nutraceutical characteristics acceptable for consumers. The processing factors used were feed moisture (FM, 15 to 30%), extruder temperature (T, 70 to 110 °C), and screw speed (SS, 50 to 145 rpm). The properties evaluated in the flours were total anthocyanins (TA), subjective water absorption capacity, and peak viscosity (PV).

Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch.

The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained.

Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α-glucosidases.

Maize silks have been used in Mexico for centuries as a natural-based treatment for various illnesses, including obesity and diabetes. It has been shown in mice that intake of maize silk extracts reduces the levels of blood glucose. However, it is not clear how or what maize silk compounds are involved in such an effect.

Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying.

Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (/) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity.

Effects of UV-C irradiation and traditional thermal processing on acemannan contained in Aloe vera gel blends.

The effects of pH (3.5, 4.5, and 5.

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products.

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7-33.

Improving Cull Cow Meat Quality Using Vacuum Impregnation.

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p 1 (20.

Cell wall damage and oxidative stress in Candida albicans ATCC10231 and Aspergillus niger caused by palladium nanoparticles.

In this work the toxic effect of Palladium nanoparticles (PdNPs) was investigated in two eukaryotic cell models, Candida albicans and Aspergillus niger. PdNPs were synthesized by chemical reduction method, obtaining spherical NPs with a primary size ranging from 3 to 15 nm. PdNPs showed a hydrodynamic size of 1548 nm in Lee's minimum media.

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%-40% moisture contents and extruded in the range 90-130 °C and at screw speeds in the range 200-360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature.

Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder.

Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder.

Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.

The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.