Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds.

Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors.

Soymilk stability increase using polyphenols microcapsules.

Functional beverages have aroused a great interest to the food industry. Among the functional ingredients, there is a growing demand for antioxidant incorporation into foods, which implies a challenge to preserve their bioactivity. The health benefits provided by soymilk can be improved by the addition with microcapsules of polyphenols from peanut skin and this procedure is an alternative to protect these natural and bioactive compounds from environmental factors.

Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying.

This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined.

Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.

Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut polyphenols included in a walnut-proteic edible coating on walnut kernels.

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts.

This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high-protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.

Contribution of organic acids to α-terpinene antioxidant activity.

DPPH scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene) and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on the antioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH and BHT showed an IC of 0.035 mM.

Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage.

Unlabelled: Oxidative rancidity is one of the major causes of peanut quality deterioration. The in-shell nut industry's greatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in-shell high-oleic and normal-oleic peanuts during long-term storage.

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying.

Unlabelled: Release kinetics of the volatile compounds of oregano EO microcapsules and the relation with the antioxidant activity were studied. Different wall material (WM) to core (C) ratios (1:1 and 2:1; WM:C), addition of colloidal silicon dioxide (CSD); and different storage conditions: 23 °C (room temperature; R) and 4 °C (fridge temperature; F) were evaluated for 90 d. Volatile compounds, total phenolic content (TPC), free radical scavenging activity (FRSA), and Trolox equivalent antioxidant capacity (TEAC) were measured.

Sensory Quality Preservation of Coated Walnuts.

The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis.

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants.

Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid-rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage.

Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels.

Background: Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage.

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds.

Background: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity.

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation.

The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol and γ-terpinene in R1 and R2; and γ-terpinene, α-terpineol and sabinene in D1 and D2.

Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds.

The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo (RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples.

Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.

Background: Peanut skin extracts (PSEs) have proven antioxidant properties in different food products. The objective of this study was to evaluate the effect of peanut skin extract as natural preserving compounds on chemical stability and sensory properties of salami during storage.

Results: PSE was obtained with ethanol-water and added during the preparation of salami samples.

Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.

Unlabelled: Four commercial varieties of oregano are farmed in Argentina: "Compacto,""Cordobes,""Criollo," y "Mendocino." Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes in the intensities of positive and negative attributes in extra virgin olive oil with addition of essential oil obtained from the 4 Argentinean oregano types.

Chemical stability of extra-virgin olive oil added with oregano essential oil.

Unlabelled: Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L.

Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling.

Background: Squid oil contains high concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The purpose of this work was to optimize the process of separation by molecular distillation of ω-3 fatty acid ethyl esters obtained from squid oil. The separation process was conducted in two stages in a laboratory-scale molecular distiller.

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts.

Background: Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off-flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of peanut paste prepared with high-oleic peanuts (cv.