Development and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicellulose.

Unlabelled: This study aimed to incorporate pistachio shell hemicellulose into a film of gelatin and glycerol for the production of biodegradable films. The gelatin and glycerol are chosen because of their functional properties, which make it extensively used in food industry. The film composition was defined after a statistical optimization by central composite face-centered design and response surface methodology.

Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO/HO.

In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO/HO (MW-HPCO) system. The Box-Behnken design of response surface methodology was applied for the optimization of MW-HPCO extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100-150 °C, 5-15 min, and 10-20 mL g, respectively.

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil.

In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA-RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.

Effect of Encapsulation Techniques on Aroma Retention of L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying.

The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion.

The green novel approach in hydrolysis of pistachio shell into xylose by microwave-assisted high-pressure CO /H O.

Background: Pistachio shell is a valuable lignocellulosic biomass because almost 90% of its hemicellulose fraction is xylan, which can be converted into high value-added compounds such as xylooligosaccarides, xylose, xylitol and furfural. The present study represents a green and novel approach to produce xylose from lignocellulosic biomass. Microwave-assisted high-pressure CO /H O hydrolysis (MW-HPCO ) comprising a combination never previously used was performed to produce xylose from pistachio shell.

Hot air-assisted radio frequency drying of grated potato (Solanum tuberosum L.): Drying behavior and the associated effect on characteristics of potato flour.

In this study, drying of grated potato in a hot air-assisted radio frequency system (HA-RF) and the associated effects on the final potato flour quality were studied. The drying behavior of the grated potatoes at different electrode distances (70-90 mm) and sample thickness (2-4 cm) was investigated. The safe drying (without burning tendency) of the maximum amount of sample (1000 g) in a reasonable drying time was carried out at 80 mm of electrode gap and 4 cm of sample thickness.

Pistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system.

In this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasound methods. The highest yield (32.

Effect of sequential-combined solar energy assisted hot air and hot air assisted radio frequency drying on the physical and chemical properties of dried apricots.

Quality characteristics of sulphured and non-sulphured apricots dried with a sequential combined pilot scale solar assisted hot air and hot air assisted radio frequency dryer and conventional sun system were compared. The combined drying approach showed improved color, hardness, antioxidant activity and retention of vitamin C, β-carotene and total phenolic content values compared to conventional sun drying both for sulphured and non-sulphured samples. The effects of sulphur concentration and addition of pistachio hull extract as a treatment prior to drying were also investigated.

Hot air-assisted radio frequency drying of apricots: Mathematical modeling study for process design.

Conventional hot air and solar energy processes have been used for apricot. These processes had adverse effects on the quality due to the longer process times, and this indicates the need for an innovative approach. Radio frequency (RF) processing has innovation potential for drying with its volumetric heating feature, but an optimal process should be designed for process efficiency in industrial-scale applications.

A comparative study on performance of industrial and microwave techniques for sunflower oil bleaching process.

The main objective of this study is to compare the quality characteristics of the sunflower oils bleached with microwave and industrial techniques. The bleaching efficiencies of microwave and industrial bleaching methods were found as 83.76% and 85.

The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions.

The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, particle size, and low-resolution of time domain nuclear magnetic resonance (NMR) relaxometry measurements. Emulsions were prepared with different carotenoid enriched-flaxseed oil concentrations (6%, 9%, 12%, and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1, and 12:1 g/g). Percentage separation of 12% oil 12:1 ratio of maltodextrin/(pectin+wax) (g/g), 15% oil 9:1, and 12:1 ratios of maltodextrin/(pectin+wax) (g/g) of emulsions was determined as 2.

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H NMR relaxometry study.

Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree.

A Novel Modified Lipid: Enzymatic Esterification of 2-Monoacylglycerol with N-acetyl-l-leucine.

Unlabelled: The objective of this research was to synthesize and characterize a novel modified lipid which is composed of mainly oleic acid at sn-2 position and a hydrophobic essential amino acid derivative (N-acetyl-l-leucine) at sn-1(3) or sn-1, 3 positions. LC-MS-MS analysis indicated that the target modified lipid structure was obtained at the end of the developed reaction. Response surface methodology was applied to enhance a reliable empirical model for prediction and to optimize reaction conditions: reaction time (8 to 24 hr), reaction temperature (40 to 55 °C), and enzyme load (15 to 30 wt%).

Optimisation of Microwave-Assisted Extraction of Pomegranate ( L.) Seed Oil and Evaluation of Its Physicochemical and Bioactive Properties.

Pomegranate seed oil was extracted in a closed-vessel high-pressure microwave system. The characteristics of the obtained oil, such as fatty acid composition, free fatty acidity, total phenolic content, antioxidant activity and colour, were compared to those of the oil obtained by cold solvent extraction. Response surface methodology was applied to optimise extraction conditions: power (176-300 W), time (5-20 min), particle size (=0.

Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice.

The present study was undertaken to assess the effects of three different concentration processes open-pan, rotary vacuum evaporator and microwave heating on evaporation rate, the color and phenolics content of blueberry juice. Kinetics model study for changes in soluble solids content (°Brix), color parameters and phenolics content during evaporation was also performed. The final juice concentration of 65° Brix was achieved in 12, 15, 45 and 77 min, for microwave at 250 and 200 W, rotary vacuum and open-pan evaporation processes, respectively.

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2-Monoacylglycerol.

2-Monoacylglycerols (2-MAG) with a high content of oleic acid at sn-2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2-MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases.