The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage.

The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) and red pepper (CA) were analyzed in beef patties by several methods during chilled storage for 13 days. Additionally, the antioxidant and antimicrobial activities of PSW, RS and CA extracts were determined. The PSW extract exhibited a higher radical scavenging activity (by the DPPH method) and more total phenolic compounds than RS and CA.

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract ().

Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives.

In Vitro Antioxidant Activity Optimization of Nut Shell () by Extrusion Using Response Surface Methods.

The pecan () nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology.

Effect of Neem ( L.) on Lipid Oxidation in Raw Chilled Beef Patties.

The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of () and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.

Poly (α-Dodecyl γ-Glutamate) (PAAG-12) and Polylactic Acid Films Charged with α-Tocopherol and Their Antioxidant Capacity in Food Models.

Poly (α-dodecyl γ-glutamate) (PAAG-12) was successfully synthesized from poly(γ-glutamic acid) (PGGA) according to Nuclear Magnetic Resonance (NMR) analyses. PAAG-12 films were prepared and enriched with 5% α-tocopherol, with the aim of using them as novel antioxidant active packaging for food applications. Thermogravimetric Analysis (TGA) characterization determined that α-tocopherol improved thermal stability of films, which is beneficial for industrial processing.