Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel () Using Sonotrode Ultrasound-Assisted Extraction.

Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, which can be used as natural colourants and antioxidants.

Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles.

The aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types ( (SM), (BF) and (ST)) used to produce dry-cured Bísaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly related to the different drying degrees and the intramuscular fat and collagen contents of the fresh muscles.

Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges.

The global demand for sustainable packaging and animal-derived products' perishability emphasizes the urgent need for biodegradable alternatives to petroleum-based materials (i.e., synthetic polymers or plastic).

Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation.

Background: The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno-functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the effect of their incorporation on the composition, physicochemical parameters, microbiology, antioxidant capacity and sensory properties of sheep milk yogurts.

Results: The prickly pear flours stood out for their protein and fiber content, as well as for their high content of minerals. The antioxidant capacity was noticeable in both flours, although the peel was the one with the highest total betalain content and polyphenolic compounds.

Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life.

Ultrasound-assisted extraction was used to obtain an anthocyanin-rich extract from purple sweet potato peels. The resulting extract exhibited strong antioxidant activity (243.6 μmol Fe/g FRAP, 93.

Açaí residue extract as a natural antioxidant to enhance the shelf-life of beef patties.

Background: Fruit residues have shown antioxidant properties, prompting interest in their use in meat products. This study evaluated the antioxidant potential of açaí processing residue extract in beef patties stored under refrigeration for 10 days.

Results: Five treatments were tested: a control with no antioxidant (CON), a treatment with sodium erythorbate added (ERY), and three more with açaí residue extract (AR) at low (L-AR), medium (M-AR), and high (H-AR) concentrations.

Effect of pH and protein to polysaccharide ratio on coacervation of sesame protein isolate-Tragacanth gum: Structure-rheology function.

The electrostatic complexes of sesame protein isolate (SPI) and Tragacanth gum (TRG) as a function of pH (2-8) and biopolymer ratios on their interactions and characterization was investigated. The optimal pH of coacervation was found ~5.0 and ratio of 5:1, which facilitated the strongest electrostatic interactions and highest turbidity for complex formation.

Retraction notice to "Beneath the rind: A review on the remarkable health benefits and applications of the wood apple fruit" [Heliyon 10 (2024) e29202].

[This retracts the article DOI: 10.1016/j.heliyon.

Impact of Supercritical CO Treatment on Lupin Flour and Lupin Protein Isolates.

Global population growth is putting pressure on the food supply, necessitating the exploration of new, alternative, and sustainable protein sources. Lupin, an underutilized legume in human nutrition, has the potential to play a significant role in addressing this challenge. However, its incorporation into the human diet requires thorough investigation, including exploring and optimizing functionalization processes to maximize its potential.

Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate.

Sesame protein isolate (SPI) is a highly nutritious plant protein distinguished by its essential amino acid profile. This study investigates the influence of pH on SPI's physicochemical, structural, and techno-functional properties, highlighting its potential as a sustainable protein source for various food applications. Our findings revealed that SPI had a protein content of 90.

Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds-The Effect of Tomato Pomace Addition.

The aim of this study was to assess the impact of tomato pomace (TP) on the content of volatile compounds and L-carnitine and the sensory characteristics of raw fermented sausages produced with reduced nitrite. The produced sausages were divided into three experimental groups: control sample, sample with 1.5% addition of freeze-dried tomato pomace, and sample with 2.

Effect of Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability.

is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding desirable characteristics to meat products. This study aimed to develop healthier chicken patties (with a structured animal fat replacer) added with prickly pear extract (PPE).

Tracing metals in Mediterranean and Atlantic Sardina pilchardus: Unveiling impacts on food safety.

This study evaluates the concentration of metals and trace elements (Al, Cd, Cu, Fe, Li, Pb, Zn) in the muscle tissue of Sardina pilchardus from three northeast Atlantic localities (Lisbon, Canary Islands, Rabat) and two western Mediterranean sites (Málaga, Cartagena) to assess food safety and environmental impact. A total of 100 sardines were sampled between January and June 2019, with specimens collected, homogenized by size and weight, and analyzed for metal content using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). Results show significant geographical variation in metal concentrations, with Cartagena exhibiting the highest levels due to industrial and urban activities, while the Canary Islands had the lowest, likely influenced by geographical isolation and stringent environmental regulations.

Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat.

High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultry meat (MDPM). Seven treatments were produced: FC (2.

Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats.

In recent decades, obesity and its associated health issues have risen dramatically. The COVID-19 pandemic has further exacerbated this trend, underscoring the pressing need for new strategies to manage weight. Functional foods designed to modulate lipid digestion and absorption rates and thereby reduce the assimilation of dietary fats have gained increasing attention in food science as a potentially safer alternative to weight-loss medications.

Antioxidant Activity of Bracts as an Alternative to Nitrites in Cooked Pork Ham.

In this study, the impact of incorporating powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C.

Enhancement of culled ewes' meat quality: Effects of aging method and time.

This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat.

Polyphenols: Chemistry, bioavailability, bioactivity, nutritional aspects and human health benefits: A review.

Polyphenols, including phenolics, alkaloids, and terpenes, are secondary metabolites that are commonly found in fruits, vegetables, and beverages, such as tea, coffee, wine, chocolate, and beer. These compounds have gained considerable attention and market demand because of their potential health benefits. However, their application is limited due to their low absorption rates and reduced tissue distribution efficiency.

Metal variability in small pelagic fish Scomber colias as influenced by volcanic events in the Canary Islands.

Offshore volcanic activity occurs when an underwater volcano erupts. These volcanoes can be located underwater or on land and can be very dangerous to marine life. The aim of this study is to examine whether the influence of two volcanoes has an effect on the concentrations of metals and trace elements in the Atlantic mackerel Scomber colias in the Canary Islands.

Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips.

Veggie chips have gained popularity in the European market. These are considered healthier than potato chips by consumers. However, few works evaluate their nutritional and digestibility.

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.

Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage.

Background: The cryoprotective effect of xylooligosaccharide (XO) and kappa-carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to -18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes.

Results: The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization.

Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies.

Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods.

Marine macroalgae in rabbit feed - Effects on meat quality.

The addition of macroalgae to livestock diets has demonstrated to enhance the quality of meat by improving the muscle stability, antioxidant capacity and fatty acid profile. However, information regarding rabbit meat is scarce. This study evaluated the effect of adding 1.