Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria.

This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.

High-quality pectin from cantaloupe waste: eco-friendly extraction process, optimization, characterization and bioactivity measurements.

Background: The rind from cantaloupe is an agricultural waste of cantaloupe industrial processing. The current study tried to (i) evaluate the potential use of cantaloupe rind as a pectin source, (ii) optimize the factors of microwave-assisted extraction process using Box-Behnken design, and (iii) characterize the isolated pectin using various physicochemical, structural, functional and bioactivity properties.

Results: Four variables of the extraction process were successfully optimized at a microwave power of 700 W, irradiation time of 112 s, pH value of 1.

Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream.

In this study, the effects of homogenization pressure (125, 145, and 165 bars) and temperature (45, 60, and 75°C) on the properties of Sesame vegetable cream are investigated. The physical stability of cream was characterized by droplet size and syneresis, and chemical stability of it was evaluated by determining peroxide value and p-anisidine. The results showed that the cream in the presence of high pressure and temperature treatment exhibits lower stability.