Modifications of biological membranes, fat globules and liposomes promoted by cavitation processes. Consequences and applications.

Cavitation-based technologies, such as ultrasound (or acoustic cavitation, AC) and hydrodynamic cavitation (HC), are gaining interest among green processing technologies due to their cost effectiveness in operation, toxic solvent use reduction, and ability to obtain superior processed products, compared to conventional methods. Both AC and HC generate bubbles, but their effects may differ and it is difficult to make comparisons as both are based on different phenomena and are subject to different operational variables. AC is one of the most used techniques in extraction and homogenization processes at the laboratory level.

Analysis of molecular mobility in corn and quinoa flours through H NMR and its relationship with water distribution, glass transition and enthalpy relaxation.

Solids-water interactions of corn and quinoa flours were evaluated through H NMR, DSC, and water sorption isotherms. Glass transition temperature (T), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50-70 °C were studied through transverse relaxation times (T) measured after Hahn spin-echo sequence, which revealed a rearrangement of the biopolymers structures that cause immobilization of polymer chains and reduced mobility of water molecules with weak interactions with solids (lower T).

The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress.

Antiglycation activities of herbs and spices, have been described in relation to their in vivo anti-diabetic or anti-aging activity at physiological temperature. Under the hypothesis that those natural antioxidants may inhibit the formation of Maillard intermediates, the behavior of several hydroalcoholic plant extracts was analyzed in sugar-protein systems. Allspice, thyme, green pepper and black pepper extracts were the most efficient inhibitors, decreasing furosine formation by 60, 45, 40 and 30%, respectively.

Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS.

The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature (80 °C), maltodextrin concentration (25%) and feed flow rate (10 mL/min) were kept constant. Moisture content, water activity, bulk density, solubility, hygroscopicity, colour, powder morphology, particle size and glass transition temperatures were analyzed for the powder samples.

Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology.

Green pepper (Piper nigrum) presents high levels of functional compounds, with antioxidant and anti-glycation properties. Thus, the optimization of the β-cyclodextrin-based extraction of functional compounds from green pepper through Response Surface Methodology was performed. The optimum extraction conditions were assessed by optimizing total polyphenolic content (TPC) and antioxidant activity (DPPH• and FRAP methods).