Microencapsulation and characterization of pomegranate seed oil using gum Arabic and maltodextrin blends for functional food applications.

Pomegranate seed oil (PSO) is highly valued in the functional food industry due to its rich fatty acid content and associated health benefits. However, its high degree of unsaturation makes it susceptible to rapid degradation when exposed to oxygen and light. This study investigates the encapsulation of PSO at 15% w/w using different blends of gum Arabic (GA) and maltodextrin (MD) (1:0, 0:1, 1:1, 3:1, and 1:3) to determine optimal formulations for enhanced stability and functional quality.

Encapsulation of betalain-rich extract from beetroot postharvest waste using a binary blend of gum Arabic and maltodextrin to promote a food circular bioeconomy.

Introduction: The present study evaluated the potential of maltodextrin (MT), gum Arabic (GA), and their blends to produce functional beetroot waste extract powder (BWEP).

Methods: The beetroot waste extracts were produced using 50% ethanol and encapsulated using 10% (1:10, ) of the GA and MT carriers at different blending ratios, namely, GA:MT 1:0, GA:MT 0:1, GA:MT 1:1, GA:MT 2:1, and GA:MT 1:2, respectively. The BWEP were analyzed for physicochemical, technofunctional, morphological, crystallinity, and antioxidant properties.

Nano- and Microplastics Migration from Plastic Food Packaging into Dairy Products: Impact on Nutrient Digestion, Absorption, and Metabolism.

The ongoing use of plastic polymers to manufacture food packaging has raised concerns about the presence of nano- and microplastics (NMPs) in a variety of foods. This review provides the most recent data on NMPs' migration from plastic packaging into dairy products. Also discussed are the possible effects of NMPs on nutrient digestion, absorption, and metabolism.

Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices.

Carrot is an important root vegetable to the food industry and consumers due to its nutritional and health benefits. Given the high moisture content and low shelf life of fresh carrots, preserving this highly demanded vegetable is vital. This current research modelled the drying kinetics and evaluated the quality of ultrasonic-assisted gum Arabic and ethanol pretreated and oven-dried carrot slices.

Micro-Encapsulation of Phytochemicals in Passion Fruit Peel Waste Generated on an Organic Farm: Effect of Carriers on the Quality of Encapsulated Powders and Potential for Value-Addition.

The passion () fruit peel is rich in phenolics and other bioactive compounds and has great potential as a natural food preservative. The present study investigated the value-adding potential of passion fruit peel waste generated on an organic farm. The effect of carriers in encapsulating the peel extract to develop a polyphenolic-rich powder was investigated.

Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review.

Seed oil quality is a function of several attributes which include its bioactive compounds, physicochemical and functional properties. These quality attributes are important in seed oil processing as they determine the oil palatability, nutritional and market value. Besides the health, environmental and economic issues related to seed oil extraction using organic solvents such as hexane, other conventional seed oil extraction techniques such as supercritical fluid extraction, enzyme digestion and cold pressing are associated with low recovery of oil and bioactive compounds.

Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil.

Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds on the quality of oil from different pomegranate cultivars. The quality of the ultrasound-assisted (and ethanol-extracted) oil was studied, with respect to the refractive index (RI), yellowness index (YI), conjugated dienes (K232), peroxide value (PV) ρ-anisidine value (AV), total oxidation value (TOTOX), total carotenoid content (TCC), total phenolic compounds (TPC), fatty acid composition, phytosterol composition, ferric reducing antioxidant power (FRAP), and 2.

Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed.

The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing.

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors.

Fruit seed is a by-product of fruit processing into juice and other products. Despite being treated as waste, fruit seed contains oil with health benefits comparable or even higher than the conventional seed oil from field crops. In addition to essential fatty acids, the fruit seed oil is a rich source of bioactive compounds such as tocopherols, carotenoids, flavonoids, phenolic acids and phytosterols, which have been implicated in the prevention of chronic and degenerative diseases such as cancer, diabetes and cardiovascular diseases.

Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil.

Microwave pretreatment of oilseeds is a novel technique used to enhance oil nutraceutical properties. In this study, the effect of microwave pretreatment of seeds was investigated on pomegranate seed oil quality attributes including oil yield, yellowness index, refractive index, peroxide value, -anisidine value, total oxidation value, conjugated dienes, total phenolic content, total carotenoids content, phytosterol composition, fatty acid composition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing antioxidant power (FRAP). The seeds of three different pomegranate cultivars ('Acco', 'Herskawitz', and 'Wonderful') were microwave heated at 261 W for 102 s.

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil.

This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min.