We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid ...composition and the structural, rheological, and thermal properties of the different extracts were characterized. The results indicated that the highest yield of extraction was generated for MC (26.96%), as well as the greatest amount of Mono and Polyunsaturated fatty acids, while the lowest yield was for MT (16.86%). The antioxidant activity was greater in the MT treatment due to extractable compounds from high polarity. The generated extracts contained unsaturated fatty acids, mostly oleic and linoleic acids, and saturated fatty acids such as palmitic acid. The lowest solidification temperature was −6.35 ℃ for MC due to its fatty acid composition, and the degradation temperature was around 240 ℃. The viscosity is a quality parameter; the highest level was generated for the MC treatment, which was significantly different from HE and MT. The composition of the extracts was analyzed using the FT-IR spectroscopy and showed the typical characteristic of absorption bands for triglycerides with high frequency in bands 2852 cm −1 and 2924 cm −1 , which indicated that the samples were rich in unsaturated and polyunsaturated acids. These results suggested that pitaya seed oil is an excellent alternative source of essential fatty acids with potential physiological benefits.
•Extrusion combined with microwave heating is a good alternative for 3 G snack.•Extrusion increases the in vitro digestibility and bioaccessibility of protein.•3 G snacks generate adequate ...phytochemical content with potential health benefits.
The effects of black bean addition (11, 22, and 33%) to a base mixture of blue corn and powdered spinach were evaluated during the combined process of extrusion cooking and microwaves to obtain a third-generation snack. The expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), bulk density (BD), functional properties (total anthocyanin content TAC, total polyphenol content TPC, and antioxidant activity AA), and nutritional properties (in vitro protein digestibility IVPD and protein bioaccessibility IVPB) were evaluated. Additionally, X-ray, FT-IR, and microstructural analyzes were conducted to evaluate the structural changes in the extruded and expanded products. A 33 % of black bean addition led to significant (p < 0.05) increases in protein and fiber content, generating increases in hardness, WSI, TAC, BD, IVPV, and IVPB and decreases in EI, TPC, AA, and WAI of final extrudates. Microstructural changes occurred after processing, showing structural damage to the native starch and presenting changes in the type V diffraction pattern and protein denaturation. The extrusion process was adequate to increase the IVPD and IVPB to above 90% and generate high levels of amino acids such as histidine, glutamic acid, glycine, phenylalanine-tyrosine, and leucine, which could generate bioactive peptides.
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Phospholipases have been used in different food processes, but mainly on degumming vegetable oils. More recently, the use of these enzymes has been extended to the manufacture of bread and dairy ...products. However, little is known on phospholipases effect on lecithin-based emulsions and how the emulsion size contributes to such effect. This work aimed to explore the effect of phospholipase type A
1
(PLA
1
) on lecithin-based emulsions with different droplet size distribution. The PLA
1
was able to hydrolyze lecithin phospholipids aggregated in (oil-in-water) emulsions, generating different lysophospholipids. The larger the particle size in the emulsion, the higher the enzymatic activity of PLA
1
. According to theoretical calculations, the lysophospholipids had higher hydrophile-lipophile balance (HLB) and had a lower critical packing parameter (p) than phospholipids. In consequence, the emulsions having more lysophospholipids were more prone to flocculate and to coalescence.
Castor bean (Ricinus Communis) oil has been reported as one of the most important bio-based fuels; however, high amounts of toxic solid residue are generated in the production. This toxicity is due ...to several molecules, ricin protein being the most studied compound. The inhibition of the ricin protein is essential for eliminating its toxicity. The objective of this study is to predict the possible inhibition process via the interactions between the ricin protein and the flavonoids quercetin (Q) and epigallocatechin gallate (EGCG). The molecular structures of the complexes formed between the ricin protein and flavonoids were studied using quantum-chemical and molecular docking calculations to analyze the type of interaction, active site of the protein, binding energies, and different conformations in the inhibition process. Different methodologies were applied for the molecular structure determination; the best approximation was obtained with B3LYP/6-31G (d,p) theoretical methodology. Mappings of electrostatic potential (MEP) and frontier molecular orbitals were used for the identification of the probable sites of interaction, which were confirmed by molecular docking. The adjustment and alignment of flavonoid groups before and after the interaction, and charge transfer parameters, showed that Q and EGCG act as electron donors inside of the active site in ricin.
Manganese peroxidases (MnP) from the white-rot fungi
catalyse the oxidation of Mn
to Mn
, a strong oxidizer able to oxidize a wide variety of organic compounds. Different approaches have been used to ...unravel the enzymatic properties and potential applications of MnP. However, these efforts have been hampered by the limited production of native MnP by fungi. Heterologous expression of MnP has been achieved in both eukaryotic and prokaryotic expression systems, although with limited production and many disadvantages in the process. Here we described a novel molecular approach for the expression and purification of manganese peroxidase isoform 1 (MnP1) from
using an
-expression system. The proposed strategy involved the codon optimization and chemical synthesis of the MnP1 gene for optimised expression in the
T7 shuffle host. Recombinant MnP1 (rMnP1) was expressed as a fusion protein, which was recovered from solubilised inclusion bodies. rMnP1 was purified from the fusion protein using intein-based protein purification techniques and a one-step affinity chromatography. The designated strategy allowed production of an active enzyme able to oxidize guaiacol or Mn
.
A mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is extruded at different extrusion temperatures (ET) (102—142 °C) using screw speeds (SP) of 96–172 rpm, and ...the extruded mixtures are subsequently expanded using microwave radiation to produce third‐generation (3G) snacks. The degree of starch gelatinization (DG); in vitro starch digestibility (SD); specific mechanical energy (SME); physical properties: radial expansion (RE), flexural modulus (Ef), and bulk density (BD); and rheological properties: storage modulus (G′) and loss modulus (G″) are evaluated and optimized. In addition, X‐ray and microstructure analyses are studied to correlate the chemical and structural changes. The SP and MC affect most variables in the unexpanded snack (UETS) and microwave‐expanded snacks (MWES). Increased MC results in UETS with low SD, DG, rheological properties, and mechanical resistance. An increase in SP at low MC results in MWES with high RE, low BD, and Ef while an increase in MC lowers SD. Micrographs and X‐ray diffraction spectra reveals that the extrusion results in a V‐type starch crystalline structure. The optimal conditions (24% MC, 133 rpm, and 122 °C) result in good expansion and moderate SD, DG, and SME products.
The present study mainly investigates the effect of extrusion processing on the properties rheological, structural, thermo‐mechanical, and in vitro starch digestibility of extruded and microwave‐expanded in a matrix based on blue corn, black beans, and chard third‐generation snack.
Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is Hibiscus sabdariffa L., also known as Roselle. ...Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natural food preservative was analyzed in vitro and in situ. A phenolic extract was obtained from hibiscus calyces and fractionated, and then the fractions were tested against foodborne pathogen bacteria. Liquid–liquid extraction and solid-phase extraction were used to fractionate the hibiscus extract, and HPLC was employed to analyze the fractions’ phenolic composition. Minimum bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) were calculated for brute hibiscus phenolic extract, each of the fractions and pure commercial phenolic compounds. Bacteria tested were Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The fraction obtained after liquid–liquid extraction presented the best performance of MBC and MIC against the bacteria tested. Furthermore, a hibiscus ethanolic extract was employed as a natural preservative to extend the shelf-life of beef. Microbiological, color and sensory analyses were performed to the meat during the shelf-life test. The application of the phenolic hibiscus extract also showed an increase of the duration of the meat`s shelf life.
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. ...FBCS was extruded at different moisture contents (MC; 22.2–35.7%), extrusion temperatures (ET; 102–142 °C), and screw speeds (SP; 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.
The high consumption of fossil fuels has significant environmental implications. An alternative to reduce the use of fossil fuels and develop ecological and economic processes is the bio-refinery ...approach. In the present study, the authors present the production of biodiesel from castor plants through a biorefinery approach. The process includes sub-processes associated with the integral use of castor plants, such as biodiesel production, oil extraction, fertilizer, and solid biomass production. Economic analyses show that producing only biodiesel is not feasible, but economic indicators (NPV, IRR, and profitability index) show it is much more feasible to establish businesses for the valorization of products and subproducts of castor plants, such as biomass densification. The internal rate return for the second scenario (E2) was 568%, whereas, for the first scenario (E1), it was not possible to obtain a return on investment.
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