Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Extract.

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C.

Valorization of Almond () by Obtaining Bioactive Compounds.

The Capulin almond is a seed of the (var. ) that belongs to the family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v).

Development and Characterization of Gelled Double Emulsions Based on Chia ( L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract ().

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW.

Application of a Multisystem Coating Based on Polymeric Nanocapsules Containing Essential Oil of Thymus Vulgaris L. to Increase the Shelf Life of Table Grapes (Vitis Vinifera L.).

In developing countries, the incidence of postharvest losses reduces the quantity and quality of food for human consumption and causes an economical damage along the food chain, especially, for primary producers. In this study, a multisystem coating (NC-EOt-C) based on pullulan and polymeric nanocapsules containing EO of Thymus vulgaris L. (EOt) was applied to increase the shelf life of table grapes (Vitis vinifera L.

Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents.

Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied.