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.
This study aimed to determine the influence of ultrasound (3 vs. 15 min) and inulin (1% vs. 2% w/v) on the functional and sensory properties of whey‐oat beverages. The treatments were identified as ...I1‐U3, I2‐U3, I1‐U15, and I2‐U15 referring to the inulin (I) percentage (1 or 2%) and the ultrasound (U) time (min), respectively. The acidity of whey and oat solutions decreased (p < .05) during storage while the antioxidant activity increased without effect on angiotensin‐converting enzyme inhibitory (ACEI) activity. The whey‐oat beverage with the highest antioxidant and ACEI activities was I1‐U15. The beverages with inulin and ultrasound application were more accepted than the control beverage. Overall, the greatest outcomes were observed in the beverage containing 1% w/v inulin and 15 min ultrasound. Whey, oat, and inulin are potential ingredients that confer functional properties for the formulation of value‐added beverages. Ultrasound technology can be a strategy to improve the functional properties of whey‐oat beverages.
Practical applications
Ultrasound is a green, versatile, and non‐thermal technology with an ample scope for development and commercialization in beverage processing industries. The use of ultrasound and inulin addition yielded in a whey‐oat beverage with enhanced bioactive properties on cold storage. The synergistic effect of a whey‐oat matrix added with inulin and treated with ultrasound has clearly evidenced its benefits in the design of new functional whey‐oat‐based beverages to be marketed as healthy, fast, and convenient supplementary foods.
Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many ...types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.
The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for lactic acid bacteria (LAB) growth. Here, we evaluated three growth media ...equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey. Cell-free supernatants of eight LAB strains were tested for antimicrobial activity against nine indicator microorganisms. The supernatants were also evaluated for protein content, reducing sugars, pH, and lactic acid concentration. Cell-free supernatants from fish flour broth (FFB) LAB growth were the most effective. The strain Leuconostoc mesenteroides PIM5 presented the best activity in all media. L. mesenteroides CAL14 completely inhibited L. monocytogenes and strongly inhibited Bacillus cereus (91.1%). The strain L. mesenteroides PIM5 consumed more proteins (77.42%) and reducing sugars (56.08%) in FFB than in MRS broth (51.78% and 30.58%, respectively). Culture media formulated with agroindustrial wastes positively improved the antimicrobial activity of selected LAB, probably due to the production of antimicrobial peptides or bacteriocins.
The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for lactic acid bacteria (LAB) growth. Here, we evaluated three growth media ...equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey. Cell-free supernatants of eight LAB strains were tested for antimicrobial activity against nine indicator microorganisms. The supernatants were also evaluated for protein content, reducing sugars, pH, and lactic acid concentration. Cell-free supernatants from fish flour broth (FFB) LAB growth were the most effective. The strain
PIM5 presented the best activity in all media.
CAL14 completely inhibited
and strongly inhibited
(91.1%). The strain
PIM5 consumed more proteins (77.42%) and reducing sugars (56.08%) in FFB than in MRS broth (51.78% and 30.58%, respectively). Culture media formulated with agroindustrial wastes positively improved the antimicrobial activity of selected LAB, probably due to the production of antimicrobial peptides or bacteriocins.
This research paper studies the development of a sustainable process for the extraction of antioxidants from oat. Experimentation covered two factorials to evaluate significance among temperature, ...time, particle size and solvent. Total polyphenolic content (TPC) and oxygen radical absorbance capacity (ORAC) were the response variables. ANOVA was applied to find significance among variables and predict optimum conditions though a regression model. Extractions at different solid/solvent ratios were developed to study solvents' solubility. Process simulation in Aspen Process Developer was carried out to evaluate energy cost, raw material cost, campaign time, and process mass intensity. Solvent and particle size showed significance as main effects, whereas temperature and time presented significance as interactions. From an industrial and sustainable perspective, ethanol (EtOH) in a 1/20 (w/v) ratio was the best choice since it presented the lowest cost for energy and raw material. It also showed the lowest process mass intensity (PMI), short campaign time, highest g extract/g oat, and a considerable antioxidant capacity.
This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey ...formulation (35, 50 and 65% v/v of whey) and ultrasonicated (at 40 kHz and 11 W/cm
2
) for 0, 3 or 10 min, prior to fermentation with
L. casei
431. The treatments were identified as 35/65/0, 50/50/0, 65/35/0, 35/65/3, 50/50/3, 65/35/3, 35/65/10, 50/50/10 and 65/35/10, referring to the whey percentage, oat percentage, and the ultrasound time (min), respectively. The beverages 50/50/0 and 50/50/3 registered the highest (
P
< 0.05) growth with 1.96 and 2.00 log CFU ml, respectively. In general, the final average population of
L. casei
431 was 7 to 8.86 log CFU/ml, being this adequate for a probiotic beverage. The highest antioxidant activity was found in the 35/65/3, 35/65/10, 50/50/3 and 50/50/10 beverages without difference (
P
< 0.05) among them. There was no effect of gender on the acceptance of the probiotic beverages. The best accepted beverage by women was 50/50/3 and both genders disliked the beverage 35/65/10. There was no relationship between the acceptance of the beverages and the consumers’ habit by fermented milk beverages. No difference in the preference between the 50/50/0 and the 50/50/3 beverage was found. It is concluded that the probiotic beverage containing 50% whey and 50% oat and ultrasonicated for 3 min generated the highest levels of
L. casei
431 growth, high antioxidant activity and good consumer acceptance and preference.
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