The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes.

The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD).

Influence of Different Drying Processes on the Chemical and Texture Profile of Pulp.

The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that the drying methods had a significant effect ( < 0.05) on the chemical and textural profiles of pumpkin pulp.

Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach.

Pomegranate ( L.) is well known for its high content of bioactives, including polyphenols, flavonoids, and tannins, which have been shown to exhibit a wide range of biological activities, such as antioxidant, antimicrobial, and anticancer effects. It is worth noting that the majority of these molecules are found in the peels, which are usually disposed of after processing, causing a significant amount of waste, amounting to more than 3.

Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging.

This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O, CO, and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity.

Carotenoid Content and Profiles of Pumpkin Products and By-Products.

The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were β-carotene, α-carotene, lutein and zeaxanthin.

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials.

In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution).

Application of Ultrasound as Clean Technology for Extraction of Specialized Metabolites From Stinging Nettle ( L.).

Nettle is a highly valued medicinal plant that is still largely neglected, both in terms of nutrition and use for pharmacological purposes. Tinctures, i.e.

The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk.

Research Background: The application of high power ultrasound combined with a slightly increased temperature on raw cow's milk, skimmed cow's milk and skimmed cow's milk that passed the bactofugation process was analysed. We combined ultrasound with bactofugation of milk to achieve the microbiological accuracy that is equivalent to pasteurization.

Experimental Approach: The milk samples (200 mL) were treated for 2.

Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds.

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds' stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace () cv.

Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina.

The research aims to extract nutrients and bioactive compounds from spirulina using a non-toxic, environmentally friendly and efficient method-Pressurized Liquid Extraction (PLE). In this work, Response Surface Methodology (RSM)-Central Composite Design (CCD) was used to evaluate and optimize the extraction time (5-15 min), temperature (20-60 °C) and pH (4-10) during PLE extraction (103.4 bars).

Properties of Milk Treated with High-Power Ultrasound and Bactofugation.

Research Background: Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk.

Experimental Approach: Ultrasound power of 200 and 400 W and frequency of 24 kHz with constant wave cycle were used. Milk was treated for 2.

A comprehensive review on carotenoids in foods and feeds: , applications, patents, and research needs.

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds.

Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing.

This research aimed to analyze the effects of ultrasound on the quality characteristics of white wine when processed by two different systems, i.e., ultrasonic bath and ultrasonic probe.

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s.

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain).

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created.

The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products.

Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidants can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects.

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile ( L.) Flowers.

Chamomile ( L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs.

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine.

In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chemical composition of wine.

Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica).

Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols).

Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia ( Bertoni).

In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices-control samples of strawberry juices without green stevia powder (CS), strawberry juices with green stevia powder (JGSP), and sonicated juices with green stevia powder (SJGSP)-were prepared. For sonication purposes, different conditions regarding probe diameters (7 mm and 22 mm), amplitudes (50%, 75%, and 100%), and time (15 min, 20 min, and 25 min) were tested.

Biomechanical Comparison of the Temporalis Muscle Fascia, the Fascia Lata, and the Dura Mater.

The purpose of our research is to prove that elastic biomechanical characteristics of the temporalis muscle fascia are comparable to those of the fascia lata, which makes the temporalis muscle fascia adequate material for dural reconstruction in the region of the anterior cranial fossa. Fifteen fresh human cadavers, with age range from 33 to 83 years (median age: 64 years; mean age: 64.28 years), were included in the biomechanical study.

Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review.

Pectin is the methylated ester of polygalacturonic acid and has a wide range of applications. It can be used in food and animal feed as well as in pharmaceutical and cosmetic products. Pectin is traditionally used as a gelling agent in fruit-based products, as a stabilizer in some fruit juices and milk drinks and fruit filling for bakery and confectionary products, but their potential applications differ according to their chemical composition.

UPLC-MS Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound-Assisted Extraction.

Ultrasound-assisted extraction (UAE) was optimized for fast and effective isolation of blackthorn flower polyphenols. The effects of ethanol concentration (50% and 70%) in extraction solvent, ultrasound amplitude (50%, 75%, and 100%) and extraction time (3, 6, and 9 min) were evaluated. UPLC-MS was used to determine phenolic profile of blackthorn flowers extracts.

Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology.

Olive tree pruning biomass (OTP) and olive mill leaves (OML) are the main residual lignocellulosic biomasses that are generated from olive trees. They have been proposed as a source of value-added compounds and biofuels within the biorefinery concept. In this work, the optimization of an ultrasound-assisted extraction (UAE) process was performed to extract antioxidant compounds present in OTP and OML.