An innovative approach for lipid-rich food preservation: peanut skin microcapsules.

This study evaluates the microencapsulation of peanut skin phenolic compounds by spray drying, assessing their physicochemical properties and storage stability and the protective effect against oxidative deterioration in walnut kernels. Extraction yield, total phenolic content, and HPLC-ESI-MS/MS analysis were performed on peanut skin crude extract (PCE). Microencapsulation of PCE with 10%, 20%, and 30% maltodextrin via spray drying was conducted.

Pancreas Irradiation for Treatment-Resistant Acute Cellular Rejection in a Severely Immunocompromised Pancreas after Kidney Transplant Recipient - Case Report.

Treating acute rejection of a pancreas transplant in a severely immunocompromised patient with viral opportunistic infection is challenging due to the balance of rescuing from rejection without worsening the morbidity of infection and prolonging the infection episode. We present a case involving a pancreas-after-kidney transplant in a patient with CMV high-risk discordance (donor positive/recipient negative) and chronic lymphopenia who developed difficult-to-treat CMV disease approximately six months after pancreas transplant. Following the withdrawal of the antimetabolite due to the persistent CMV DNAemia and lymphopenia, the patient experienced acute pancreas rejection without adequate and sustained response to treatment with steroids and Thymoglobulin.

Valorization of natural resources - development of a functional plant-based beverage.

Plant-based beverages are gaining attention due to their potential to offer sustainable and health-promoting alternatives to traditional dairy products. This study aimed to develop a dehydrated functional plant-based beverage composed of tigernut tubers (Cyperus esculentus L.), mukua pulp (Adansonia digitata L.

Extremophilic Microorganisms as a Source of Emerging Enzymes for the Food Industry: A Review.

Modern-day consumers are interested in highly nutritious and safe foods with corresponding organoleptic qualities. Such foods are increasingly subjected to various processing techniques which include the use of enzymes. These enzymes like amylases, lipases, proteases, xylanases, laccases, pullulanase, chitinases, pectinases, esterases, isomerases, and dehydrogenases could be derived from extremophilic organisms such as thermophiles, psychrophiles, acidophiles, alkaliphiles, and halophiles.