Use of supercritical CO to improve the quality of lupin protein isolate.

Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO (SC-CO) to defat legume flours, but no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO to improve lupin protein isolate (LPI) quality.

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder.

The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal's diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile.

Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation.

There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high content of hydrophilic bioactive compounds (encapsulated elderberry extract). Moreover, the solid residue resulting from the extraction of the polyphenols was characterized, and the lipophilic compounds retained in this residue were analyzed.