Polysaccharide from Thymelaea hirsuta L. leaves: Structural characterization, functional properties and antioxidant evaluation.

In this study, we successfully extracted a new polysaccharide from Thymelaea hirsuta L., which we named THP, with a yield of 13.94 % through aqueous extraction.

Adsorptive removal of direct red 80 and methylene blue from aqueous solution by potato peels: a comparison of anionic and cationic dyes.

Adsorption of direct red 80 (DR 80) and methylene blue (MB) from aqueous solutions on potato peels (PP) has been compared. The use of peels in decontamination technology is very promising given the near zero-cost for the synthesis of those adsorbents. The selected potato peels were first analyzed by scanning using electron microscopy (SEM) and Fourier transforms infrared spectroscopy (FTIR).

Profiling beneficial phytochemicals in a potato somatic hybrid for tuber peels processing: phenolic acids and anthocyanins composition.

The purpose of this study was to characterize the peels of a CN1 somatic hybrid obtained from two dihaploid potato lines (Cardinal H14 and Nicola H1) in terms of the health-promoting phenolic compounds (phenolic acids and anthocyanins). The CN1 hybrid is defined by a pink tuber skin color making it different from the light-yellow-skinned "Spunta," which is the most commonly grown potato cultivar in Tunisia. Oven-dried peel samples derived from CN1 hybrid and cv.

Aflatoxin B degradation by microorganisms isolated from Kombucha culture.

Aflatoxin B (AFB1) is the most harmful mycotoxin. Aflatoxin occurrence in tea makes this beverage unsuitable for consumption and presented risks to human health. Therefore, researches in aflatoxin microbial degradation are necessary to overcome this problem.

Identification of polysaccharides extracted from pea pod by-products and evaluation of their biological and functional properties.

A three-variable Box-Behnken design was employed to obtain the best possible combination of extraction time, ratio (raw material/water) and extraction temperature to allow maximum extraction yield of polysaccharides from pea pod (PPP). The preferred extraction conditions were: extraction time 195 min, extraction temperature 70 °C and ratio of raw material/water 1/40. Under these conditions, the experimental yield was 16.

Structural, functional, and biological properties of potato peel oligosaccharides.

Enzymatic hydrolysis of water-soluble polysaccharides from potato peel waste (PPPW) generates low molecular weight oligosaccharides with a yield of 63%. The oligosaccharides generated from potato peel polysaccharides (OPPP) were purified by Superdex-30 column. The results showed the presence of 8 peaks (OPPP1-OPPP8).

Water-soluble polysaccharides and hemicelluloses from almond gum: Functional and prebiotic properties.

This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively. Structural and functional properties of the extracted polymers were then determined. For this purpose, infrared spectroscopy was first used to characterize functional groups of both polymers.

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.

Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity.

Optimization of polysaccharides extraction from watermelon rinds: Structure, functional and biological activities.

In the present work, optimization of hot water extraction, structural characteristics, functional properties, and biological activities of polysaccharides extracted from watermelon rinds (WMRP) were investigated. The physicochemical characteristics and the monosaccharide composition of these polysaccharides were then determined using chemical composition analysis, Fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM) and gas chromatography-flame ionization detection (GC-FID). SEM images showed that extracted polysaccharides had a rough surface with many cavities.

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.

This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour.

Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels.

Water-soluble polysaccharides were extracted from potato peel waste (PPW). The structure of the polysaccharides from PPW (PPPW) was examined by means of Fourier transform-infrared spectroscopy (FT-IR) analysis, X-ray diffractometry (XRD) and gas chromatography-mass spectrometry (GC-MS). The results suggest that the extracted polysaccharides form a semi-crystalline polymer constituted essentially of the functional groups CO, CH and OH.