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.

The Administration of Chitosan-Tripolyphosphate-DNA Nanoparticles to Express Exogenous SREBP1a Enhances Conversion of Dietary Carbohydrates into Lipids in the Liver of .

In addition to being essential for the transcription of genes involved in cellular lipogenesis, increasing evidence associates sterol regulatory element binding proteins (SREBPs) with the transcriptional control of carbohydrate metabolism. The aim of this study was to assess the effect of overexpression SREBP1a, a potent activator of all SREBP-responsive genes, on the intermediary metabolism of , a glucose-intolerant carnivorous fish. Administration of chitosan-tripolyphosphate nanoparticles complexed with a plasmid driving expression of the N-terminal transactivation domain of SREBP1a significantly increased SREBP1a mRNA and protein in the liver of .

Effects of Pecan Nut () and Roselle Flower () as Antioxidant and Antimicrobial Agents for Sardines ().

The effects of pecan nut () and roselle flower () as antioxidant and antimicrobial agents on shelf life extension of sardines () were evaluated over a period of 5 days at 7 ± 1 °C. Treatments consisted of the addition of 5% and 10% / pecan nut, 5% / roselle flower and a combination of 5% of each. Physicochemical (lipid oxidation, fatty acids, hexanal and biogenic amines), sensory and microbiological characteristics of fish samples were periodically analyzed.

Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation.

Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol⁻water (50:50 ).

Continuous or Batch Solid-Liquid Extraction of Antioxidant Compounds from Seeds of Plant and Kinetic Release Study.

This work has been intended to investigate the antioxidant properties of compounds extracted from seeds of (a plant from Central America) in order to add further results to the relatively poor existing literature on the beneficial properties of this plant. Different extraction methodologies were used such as batch or continuous extraction conditions using water or ethanol 50% as solvents. The kinetic study has allowed estimation of the effective diffusion coefficients in a continuous solid-liquid extraction, highlighting the strict dependence of the diffusion rate and temperature and kind of solvent, showing the highest diffusion rate with ethanol 50% at 60 °C.