Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread.

Moringa oleifera leaves have high nutrient valor, physicochemical, and nutraceutical properties and can be used as ingredients to develop wheat-free enrich. The aim was to evaluate nutritional, chemical, and nutraceutical characterization, antioxidant capacity, along physicochemical parameters to develop four oat bread using yeast (PL), xanthan gum (PG), and 2.5% (M2) or 5.

Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron.

Milk-type beverages are popular vegan products requiring iron and calcium fortification to improve their nutritional value, as iron deficiency is the world's most prevalent nutritional problem. This research aimed to develop and characterize an extruded common bean (Phaseolus vulgaris L.)-based milk-type beverage added with bean protein isolate and iron.

Bioaccessibility of bioactive compounds present in Persea americana Mill. seed ingredient during oral-gastric digestion with antibacterial capacity against Helicobacter pylori.

Ethnopharmacological Relevance: In ancient Mexican cultures, the Persea americana Mill seed has been used against gastrointestinal diseases, due to high concentrations of bioactive compounds. According to Traditional Mexican Medicine, P. americana seed aqueous infusion is used against roundworms, intestinal worms, parasites, and gastrointestinal problems, in a dose taken over three or four days.

Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products.

The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most gluten-free products, such as bread, cookies, and pasta, contain great amounts of simple carbohydrates and are low in fiber and protein, affecting people's health.

Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion.

The avocado industry obtains 20-30% of the total by-products (peels and seeds). However, byproducts can be uses as sources of economic nutraceutical ingredients with functional potential. This work developed emulsion-type ingredients from avocado seed to evaluate its quality, stability, cytotoxicity, and nutraceutical properties before/after in vitro oral-gastric digestion.