High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion.

High-power ultrasound in gas-phase (28.8 kW/m for 120 min at 17.5 ± 0.

Influence of Ulluco Starch Modified by Annealing on the Physicochemical Properties of Biodegradable Films.

This work aimed to evaluate the use of annealing (ANN) ulluco starch in the preparation of biodegradable films and its impact on the physicochemical properties of the materials. Three film samples (FS1, FS2, and FS3) were prepared at a fixed starch concentration (2.6% /) using glycerol as a plasticizer and then compared to a control sample (FSC) prepared with native ulluco starch.

Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity.

This research investigated the effects of ultrasound application (192 ± 6 W/L) on the microstructure of vegetables/fruits with different porosities, cell sizes and patterns (eggplants, beetroots, and apples), submitted to an immersion treatment in different liquids: distilled water, citric acid (1% w/v), and the vegetable/fruit juice, at 25 °C during 5 min. The ultrasound application did not significantly (p > 0.05) affect the size of the cells of the most porous material (eggplant) compared to the samples immersed without ultrasound assistance.

Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products.

Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol () with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation.

Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying.

The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom's by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.

Ultrasound-assisted extraction of ergosterol and antioxidant components from mushroom by-products and the attainment of a β-glucan rich residue.

Revalorization of mushroom by-product (stalks of A. bisporus) by extracting its components is proposed. The extraction kinetics at 25 °C of ergosterol, phenolic compounds and antioxidant activity by mechanical agitation (at 130 rpm) and ultrasound assistance (at 182 and 321 W/L) in 70 and 96% v/v ethanol/water solutions during 30 min were evaluated and satisfactorily modelled, using the Weibull model (mean relative error ≤ 7.

Ultrasound-Assisted Aqueous Extraction of Biocompounds from Orange Byproduct: Experimental Kinetics and Modeling.

Orange byproduct (flavedo and albedo) from juice extraction, was used as raw material for this study. Kinetics of total phenolic and total flavonoid contents and antioxidant activity was experimentally determined during both conventional (agitation at 80 rpm) and ultrasound assisted (at 520 and 790 W/L) aqueous extraction from orange byproduct at 5, 15, and 25 °C. An extraction mathematical model was also developed.

Effects of acoustic power and pH on pectin-enriched extracts obtained from citrus by-products. Modelling of the extraction process.

Background: The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L and US2: 794 W L ) extractions, were obtained and modelled at different pH values (1.

Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion.

Drying may alter the microstructure of vegetables and influence the release of bioactive compounds during digestion. The effects of convective drying (at 60 °C and 2 m s-1; CD) and freeze-drying (at -50 °C and 30 Pa; FD) on the microstructure (evaluated using scanning electron microscopy (SEM) and image analyses with ImageJ software) of beetroot and the kinetics of biocompound release (total polyphenol content (TPC) and antioxidant activity (AA)) during 180 min of in vitro gastric digestion have been studied. Raw beetroot was used as the control.

Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity.

Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion.

Background: The effect of freezing (in liquid nitrogen at -196 °C , at -80 °C and at -20 °C) on the food matrix structure and the consequent effect on the bioaccessibility of total polyphenol content (TPC) and antioxidant activity (AA) of beetroot was investigated by an in vitro digestion method. The in vitro digestion involved incubation in simulated saliva followed by incubation in simulated gastric juice. Bioaccessibility of bioactive compounds was evaluated by measuring the TPC and the AA during in vitro digestion in both the beetroot matrix and the gastric juice.

On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant.

The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying rate can be increased, thus reducing the process duration. However, ultrasound can also affect the product quality.

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.

Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed.

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples.

The influence of processing (freezing at -196°C in liquid N2, FN sample; freeze-drying at -50°C and 30Pa, FD sample; and convective drying at 60°C and 2m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion.

Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) - a response surface approach.

Aqueous ultrasound-assisted extraction (UAE) of grape pomace was investigated by Response Surface Methodology (RSM) to evaluate the effect of acoustic frequency (40, 80, 120kHz), ultrasonic power density (50, 100, 150W/L) and extraction time (5, 15, 25min) on total phenolics, total flavonols and antioxidant capacity. All the process variables showed a significant effect on the aqueous UAE of grape pomace (p<0.05).

Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.).

A detailed assessment of the total phenolic and total tannin contents, the monomeric and oligomeric flavan-3-ol composition, the proanthocyanidin profile, and the antioxidant potential of the grape pomace byproducts (considered as a whole, both skins and seeds), derived from four white grape varieties (Vitis vinifera L.), was performed. Significant differences (p < 0.

Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks.

An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0-12% CDF as the decision variable, and limiting values of several physico-chemical and textural parameters (moisture content, water activity, pH, colour, non-protein nitrogen, free fatty acid, compression work and hardness) as constraints. The evolution of each quality parameter during the ripening process was estimated by developing a multi-layer feed forward artificial neural network (ANN), taking into consideration the CDF concentration and the ripening time as independent variables. Results indicate an optimum CDF concentration of 4.

Proanthocyanidin composition and antioxidant potential of the stem winemaking byproducts from 10 different grape varieties (Vitis vinifera L.).

Stem byproducts from 10 different grape (Vitis vinifera L.) varieties were evaluated in terms of their total phenolic and total proanthocyanidin contents, flavan-3-ol and proanthocyanidin profiles, and antioxidant capacity measured by ABTS, CUPRAC, FRAP, and ORAC assays, with a view to the recovery of their natural bioactive compounds. Stems from Callet, Syrah, Premsal Blanc, Parellada, and Manto Negro varieties yielded the highest total phenolic and total proanthocyanidin contents and showed the greatest antioxidant capacities, whereas Chardonnay and Merlot stems presented the lowest values.

Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada).

Four formulations of a dry fermented sausage, known as sobrassada, containing different percentages of carrot dietary fibre (DF) [3% (S3), 6% (S6), 9% (S9) and 12% (S12) (w/w)] were analyzed for various physico-chemical and microbiological parameters and sensory attributes. The ripening process was monitored throughout storage. The pH of DF-supplemented sobrassadas was critically affected during ripening by the amount of DF incorporated, the values for sobrassada samples containing over 3% of DF suggested that the fermentation process in these samples was not successful.