Smart carrageenan/carboxymethyl cellulose films combined with zein/gellan gum microcapsules encapsulated by composite anthocyanins for chilled beef freshness monitoring

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110059 - 110059

Published: April 1, 2024

Language: Английский

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Comparative study of Idesia polycarpa Maxim cake meal polysaccharides: Conventional versus innovative extraction methods and their impact on structural features, emulsifying, antiglycation, and hypoglycemic properties

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142745 - 142745

Published: Jan. 2, 2025

Language: Английский

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Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Polymers, Journal Year: 2024, Volume and Issue: 16(8), P. 1097 - 1097

Published: April 15, 2024

Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme (xylanase: EZX), to extract pectins from dragon peel compare their characteristics. The pectin yield ranged 10.93% 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that did not alter the primary structural configuration pectins. However, molecular weights (Mws) varied significantly, 0.84 1.21 × 103 kDa, degree esterification 46.82% 51.79% Monosaccharide identified both homogalacturonan (HG) rhamnogalacturonan-I (RG-I) pectic configurations all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These significantly influenced functionalities. In aqueous state, higher Mw impacted viscosity emulsification performance, while lower enhanced antioxidant activities promoted prebiotic function (Lactis brevies growth). highlights impact on functionalities structure-function relationship, providing insights into predicting peel's potential as food-grade ingredient various products.

Language: Английский

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Polysaccharides from fruit and vegetable wastes and their food applications: A review

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 276, P. 134007 - 134007

Published: July 19, 2024

Language: Английский

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Yellow Pitahaya (Selenicereus megalanthus Haw.): The Less Known of the Pitahayas

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 202 - 202

Published: Jan. 10, 2025

Pitahaya or dragon fruit is an exotic native to Mesoamerica and cultivated in several regions of the world. In recent years, pitahaya has become increasingly demand, firstly, for its good nutritional organoleptic qualities and, secondly, richness antioxidants bioactive compounds. Spain opted new tropical crops, among them, one most planted years. Most investigations on were conducted with red cultivars, while research yellow (Selenicereus megalanthus Haw.) very scarce. this review, current knowledge about types pitahayas, growth ripening, quality attributes, postharvest storage, use by-products, health attributes covered.

Language: Английский

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Plasticizers improved flexibility, homogeneity, and color stability in pitahaya (Hylocereus sp.) peel-based biopolymer films aimed at food packaging

Industrial Crops and Products, Journal Year: 2025, Volume and Issue: 227, P. 120757 - 120757

Published: March 5, 2025

Language: Английский

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Modulation of growth, immunity, and immune‐antioxidant gene expression in Nile tilapia, Oreochromis niloticus, culture under biofloc system by dragon fruit, Hylocereus undatus, peel powder

Journal of the World Aquaculture Society, Journal Year: 2024, Volume and Issue: 55(5)

Published: June 27, 2024

Abstract This study examines the use of dragon fruit peel (DFP) powder as a dietary supplement on growth performance, immune responses, and gene expression Nile tilapia, Oreochromis niloticus , cultured within biofloc systems. A total 300 tilapia fingerlings (14.64 ± 0.09 g) were subjected to five treatments, with DFP added basal diet at doses 0, 20, 40, 80, 160 g kg −1 DFP. Growth immunological responses assessed after 4 8 weeks feeding, transcriptional level antioxidant‐related genes was measured weeks. Fish fed diets containing exhibited significantly greater weight gain, faster growth, enhanced levels key indicators immunity than control fish ( p < 0.05). 40 produced best result in terms response skin mucus blood serum, upregulation IL‐1 IL‐8 LBP GPx GST‐α GSR Based quadratic regression analysis, optimum concentration 80 . These findings collectively suggest that powdered may serve promising feed for raised

Language: Английский

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Fabrication of cucumber peel extract‐imbued dragon fruit peel pectin hydrogel packaging films: Assessment in preservation of chicken meat

Polymer Engineering and Science, Journal Year: 2024, Volume and Issue: 64(3), P. 1391 - 1403

Published: Jan. 10, 2024

Abstract With plastic packaging posing severe risk on ecosystem, there is a crucial need for the development of sustainable and eco‐friendly materials food preservation. This work aims to develop cucumber peel extract imbued into dragon fruit pectin films meat packaging. The were obtained by via environmentally benign microwave‐assisted method. Incorporation led an enhancement in density thickness thin films. In addition improving tensile strength, antioxidant potential, opacity films, water‐barrier properties also augmented. Trials chicken indicated lower pH changes, weight loss, total volatile basic nitrogen (TVB‐N) values during refrigerated storage tenure. Thus, our paves path design simultaneously addresses valorization wastes. Highlights Dragon pectin, microwave Peel extract‐imbued fabricated using polyethylene glycol (PEG) as plasticizer. Addition enhanced Films have good water‐barrier, properties. Chicken suggested pH, TVB‐N values.

Language: Английский

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Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties

Molecules, Journal Year: 2024, Volume and Issue: 29(10), P. 2241 - 2241

Published: May 10, 2024

The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, in vitro antioxidant properties flours obtained from peel flesh pitahaya (Hylocereus ocamponis) determine their potential for use as ingredients food enrichment. composition, including total betalains, mineral content, polyphenolic profile, determined. techno-functional (water holding, oil swelling capacities) were also evaluated. For capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) used. Pitahaya-peel flour had higher values protein (6.72 g/100 g), ash (11.63 dietary fiber 56.56 g) than pitahaya-flesh flour, with 6.06, 3.63, 8.22 g protein, ash, fiber, respectively. In same way, showed a content minerals, compounds potassium (4.43 catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) myricetrin (12.10 principal found peel. Again, pitahaya-peel better flour. results suggest that pulp (H. constitute material be utilized an ingredient industry due high bioactive such phenolic acids, flavonoids, notable capacity.

Language: Английский

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Transforming Waste into Valuable Resources: Harnessing the Potential of Pectin Obtained from Organic Waste for the Food and Healthcare Industries

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105190 - 105190

Published: Sept. 1, 2024

Language: Английский

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