Optimization of Oil and Tocopherol Extraction from Maqui ( (Mol.) Stuntz) by Supercritical CO Procedure.

This study focused on the oil extraction from freeze-dried maqui () by supercritical fluid extraction with carbon dioxide (SFE-CO). The basic objective was to optimize the oil yield and the tocopherol concentration. A Box/Behnken experimental design was developed with three processing variables: supercritical pressure (74, 187, and 300 bar), temperature (35, 48, and 60 °C), and extracting time (30, 135, and 240 min).

Encapsulation of Cinnamaldehyde and Vanillin as a Strategy to Increase Their Antimicrobial Activity.

Many studies have suggested that the encapsulation of natural antimicrobials increases their antimicrobial activity. In this sense, the objective was to study the inactivation of microorganisms with encapsulated cinnamaldehyde and vanillin (E-CIN and E-VN), in comparison with the unencapsulated antimicrobials (CIN and VN) in protein beverages. Additionally, the microbial response was quantified through mathematical modeling.

Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans ( L.) by Supercritical CO Extraction.

The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO (sc-CO) extraction of two varieties of Peruvian beans ( L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation.

Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace () Using Supercritical CO and Pressurized Liquids.

A biorefinery process was developed for a freeze-dried pomace of calafate berries (). The process consisted of extraction of lipophilic components with supercritical CO (scCO) and subsequent extraction of the residue with a pressurized mixture of ethanol/water (1:1 /). scCO extracted oil from the pomace, while pressurized liquid extraction generated a crude extract rich in phenols and a residue rich in fiber, proteins and minerals.

Heat sensitization of Escherichia coli by the natural antimicrobials vanillin and emulsified citral in blended carrot-orange juice.

Efforts have been focusing on the way to overcome the impact of heating on food quality while achieving the desired shelf life. In this sense, the thermosensitization of E. coli using the natural antimicrobials vanillin (V; 0.

Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight.

This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy.

Hyaluronidase inhibiting activity and radical scavenging potential of flavonols in processed onion.

The flavonol content and anti-inflammatory and antioxidant activities of onion treated by high-pressure processing (HPP) and HPP combined with freeze-drying and pulverization (HPP-FD-P) were evaluated. Allium cepa L. var.