Polyphenol-Enriched Pectin from Pomegranate Peel: Multi-Objective Optimization of the Eco-Friendly Extraction Process.

A multi-objective optimization was performed using response surface methodology to obtain a high-value-added product, pectin enriched in polyphenols, from pomegranate peel. For this purpose, a green extraction technique that combines citric acid and ultrasound was carried out considering three variables: time, pH, and temperature. The extraction procedure was optimized using the Box-Behnken design, these being the most suitable conditions, with an extraction time of 34.

Effect of geographical location, processing and simulated digestion on antioxidant characteristics of quince ().

Quince fruit ( Miller) is an important source of bioactive compounds, especially of phenolic compounds, that's why it is considered a good source of antioxidants. However, it is known that the antioxidant characteristics and the beneficial effect of foods are affected by the variety, geographical origin, processing and gastrointestinal digestion. In this work, the effects of the geographical origin, processing, and simulated digestion of quince jam on its antioxidant characteristics were studied.

Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv).

In this work, the kinetics of drying and rehydration of green apple slices peeled and unpeeled (Granny Smith cv) were studied. The apple slices were dried at 50, 60, and 70 °C, and after that, rehydrated at ambient () and boiling temperature (). The drying kinetics were adjusted with the Dincer and Dost model, giving a good fit.

Effects of the amendment with almond shell, bio-waste and almond shell-based biochar on the quality of saline-alkali soils.

This study aimed to evaluate the effect of the amendment with almond shell bio-waste (AS) and almond shell-based biochar (ASB), in different mass ratios (5, 10, and 15%), on the physicochemical properties of three different saline soils, using the growth of arugula seedlings as a bioindicator of the enhancement achieved. Data were analyzed based on a completely randomized design in a factorial arrangement with four replications. The results showed that the low-salinity soil (T1) presented the best physicochemical characteristics and growth parameters.

Producing non-traditional flour from watermelon rind pomace: Artificial neural network (ANN) modeling of the drying process.

An artificial neural network (ANN) model was developed to simulate the convective drying process of watermelon rind pomace used in the fabrication of non-traditional flour. Also, the drying curves obtained experimentally were fitted with eleven different empirical models to compare both modeling approaches. Lastly, to reduce the required fossil fuel in the convective drying process, two types of solar air heaters (SAH) were presented and experimentally evaluated.

Minimization of the adverse environmental effects of discarded onions by avoiding disposal through dehydration and food-use.

Onion is a commonly used vegetable in the Cuyo Region, Argentina, and important in the world global vegetable production ranking. Production levels often exceed immediate markets of fresh sale, and excesses, although still edible, are currently discarded (mostly incinerated and disposed in landfill, creating numerous environmental hazards). To minimize these adverse environmental problems, this research investigates upgrading the discarded products by dehydration, hence guaranteeing their ultimate food-use.

Non-isothermal drying of bio-wastes: Kinetic analysis and determination of effective moisture diffusivity.

A macro-thermogravimetric analysis (macro-TGA) was applied to analyse the non-isothermal drying of different bio-wastes (quince solid waste, grape marc and pumpkin shell from different enterprises located in San Juan Province, Argentina). The experimental data were obtained at three heating rates (5, 10 and 15 K/min) and two different initial moisture contents (30 and 50% w/w). These data were fitted using the Coats-Redfern and Sharp methods.

Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization.

In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.

Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.

During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as β-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S.