Recent Advances in the Extraction and Characterization of Bioactive Compounds from Corn By-Products.

Maize comes in a variety of colors, including white, yellow, red, blue, and purple, which is due to the presence of phytochemicals such as carotenoids, anthocyanins, flavonoids, phytosterols, and some hydroxycinnamic acid derivatives. In Mexico, maize is primarily grown for human consumption; however, maize residues comprise 51-58% of the total maize plant weight (stalks, leaves, ears, and husks) and are mainly used as livestock feed. These residues contain numerous bioactive compounds that interest the industry for their potential health benefits in preventing or treating degenerative diseases.

Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling ( L.).

Ayocote beans ( L.) are a rich source of some bioactive molecules, such as phenolic compounds that exhibit antioxidant capacity that promote health benefits. Ayocote is mainly consumed after cooking, which can impact the antioxidant characteristics of the phenolic compounds responsible for some of its health benefits.

Exploring the Equilibrium State Diagram of Maltodextrins across Diverse Dextrose Equivalents.

This study investigates the equilibrium state diagram of maltodextrins with varying dextrose equivalents (DE 10 and 30) for quercetin microencapsulation. Using XRD, SEM, and optical microscopy, three transition regions were identified: amorphous (a 0.07-0.

Antioxidants in Oak ( sp.): Potential Application to Reduce Oxidative Rancidity in Foods.

This review explores the antioxidant properties of oak ( sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products.

Evaluation of Two Active System Encapsulant Matrices with Quercetin and for Functional Foods.

Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilisation method is widely used because oxidation reactions that affect physicochemical and nutritional food properties are usually avoided.