Development and Characterization of a Natural Antioxidant Additive in Powder Based on Polyphenols Extracted from Agro-Industrial Wastes (Walnut Green Husk): Effect of Chickpea Protein Concentration as an Encapsulating Agent during Storage.

Developing a powder-form natural antioxidant additive involves utilizing polyphenols extracted from agro-industrial wastes (walnut green husk). This research explores chickpea proteins (CPP) as an emergent encapsulating agent to enhance the stability and shelf life of the antioxidant additive. This study aims to develop a natural antioxidant powder additive based on polyphenols obtained from walnut green husks encapsulated by chickpea protein (5%, 7.5%, and 10% w/v) to evaluate their effect under storage at relative humidities (33 and 75% RH). The physicochemical and structural properties analysis indicated that better results were obtained by increasing the protein concentration. This demonstrates the protective effect of CPP on the phenolic compounds and that it is potentially non-toxic. The results suggest that the optimal conditions for storing the antioxidant powder, focusing on antioxidant activity and powder color, involve low relative humidities (33%) and high protein concentration (10%). This research will contribute to demonstrating chickpea protein as an emerging encapsulating agent and the importance of the cytotoxic analysis of extracts obtained from agroindustrial wastes.

Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions.

Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9-24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, GLO, and GLU) protein fractions isolated from defatted chickpea flour were evaluated and compared with an animal protein, ovalbumin (OVO). Differences in their physicochemical properties were evidenced when comparing TE with ALB, GLO, and GLU fractions. In addition, using a simple and low-cost extraction method it was obtained a high protein yield (82 ± 4%) with a significant content of essential and hydrophobic amino acids. Chickpea proteins presented improved interfacial and surface behavior compared to OVO, where GLO showed the most significant effects, correlated with its secondary structure and associated with its flexibility and higher surface hydrophobicity. Therefore, chickpea proteins have improved surface properties compared to OVO, evidencing their potential use as foam and/or emulsion stabilizers in food formulations for the replacement of animal proteins.

Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut (Juglans regia L.) Green Husk Extracts from Industrial By-Products.

Walnut green husk (WGH) is a waste generated by the walnut (Juglans regia L.) harvest industry. It represents a natural source of polyphenols, compounds with antioxidant and antimicrobial activities, but their activity could be dependent on the ripeness stage of the raw material. In this study, the effect of the different ripeness stages-open (OH) and closed (CH) husks-on the antioxidant and antimicrobial properties of WGH extracts were analyzed, emphasizing the influence of the extracts in inhibiting Escherichia coli growth. The ripeness stage of WGH significantly affected the antioxidant activity of the extracts. This was attributed to the different polyphenol profiles related to the mechanical stress when the husk opened compared to the closed sample. The antimicrobial activity showed inhibition of E. coli growth. OH-extracts at 96 µg/mL caused the lowest specific growth rate (µmax = 0.003 h-1) and the greatest inhibition percentage (I = 93%) compared to CH-extract (µmax = 0.01 h-1; I = 69%). The obtained results showed the potential of the walnut green husk, principally open husk, as an economical source of antioxidant and antimicrobial agents with potential use in the food industry.

Comparison of Liver Condemnation and Bile Microscopy As Tools to Estimate Fasciola hepatica Prevalence and Burden in the Anta Province of Cusco in Peru.

Fascioliasis is a zoonotic infection linked to significant economic losses in the livestock industry. Infection prevalence and estimated financial burden vary across locations owing to different diagnostic tests used. The accuracy of liver condemnation to estimate the prevalence and costs of fascioliasis has seldom been evaluated. We performed a pilot study to determine the prevalence and burden of Fasciola hepatica infection among cattle slaughtered at the municipal abattoir in the Anta province of the Cusco highlands in Peru. We compared liver condemnation with bile microscopy for the diagnosis of infection and prediction of carcass weight. Data were collected from 2009 slaughtered cattle for 1 year. The overall prevalence of Fasciola infection by bile microscopy was 62.5% (1247/2009). A higher prevalence was observed after the rainy season from March to August than from September to February (p < 0.01). Fascioliasis prevalence during the first 6 months was 77.4% (714/923), combining the results of condemnation and microscopy. Bile microscopy diagnosed more infections than liver condemnation (62.7% (579/923) versus 55.4% (511/923), McNemar test p < 0.01). The agreement of the bile microscopy testing with liver condemnation was fair (κ = 0.247). Animal age, gender, breed, and liver condemnation predicted carcass weight [F (df 4, 704) = 61.1, p < 0.001]. Liver condemnation and bile microscopy are complementary tools for evaluation of the prevalence and burden of fascioliasis in livestock. Large scale studies are warranted to confirm our results.

Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise).

The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity from yerba mate (Ilex paraguariensis), using maltodextrin (MD) as wall material. Additionally, the oxidative stability in a real food matrix (mayonnaise) was assessed. Both MD addition and drying methods affected the physical properties [moisture content, water activity (aW)] and oxidative stability. MD addition diminished moisture content and prevented polyphenol compounds from degradation. The spray-dried powders displayed the lowest moisture content (1.6 ± 0.3% bs), the highest polyphenol content (135.4 mg GAE/g pure extract), and oxidative stability than the freeze-dried samples. The antioxidant capacity of the encapsulated powder subjected to spray-drying increased the oxidative stability of the mayonnaise (258 ± 32 min) more than the other assayed system (165 ± 5 min). Therefore, a natural spray-dried antioxidant food additive was obtained with potential use in the food industry.

Optimization of the Load of Transition Metal Oxides (Fe2O3, Co3O4, NiO and/or PdO) onto CeO2 Nanoparticles in Catalytic Steam Decomposition of n-C7 Asphaltenes at Low Temperatures.

The main objective of this work is the catalyst optimization of Fe2O3-, Co3O4-, NiO- and/or PdO- (transition element oxides-TEO) functionalized CeO2 nanoparticles to maximize the conversion of asphaltenes under isothermal conditions at low temperatures (<250 °C) during steam injection processes. Adsorption isotherms and the subsequent steam decomposition process of asphaltenes for evaluating the catalysis were performed through batch adsorption experiments and thermogravimetric analyses coupled to Fourier-transform infrared spectroscopy (FTIR), respectively. The adsorption isotherms and the catalytic behavior were described by the solid-liquid equilibrium (SLE) model and isothermal model, respectively. Initially, three pairs of metal oxide combinations at a mass fraction of 1% of loading of CeNi1Pd1, CeCo1Pd1, and CeFe1Pd1 nanoparticles were evaluated based on the adsorption and catalytic activity, showing better results for the CeNi1Pd1 due to the Lewis acidity changes. Posteriorly, a simplex-centroid mixture design of experiments (SCMD) of three components was employed to optimize the metal oxides concentration (Ni and Pd) onto the CeO2 surface by varying the oxides concentration for mass fractions from 0.0% to 2.0% to maximize the asphaltene conversion at low temperatures. Results showed that by incorporating mono-elemental and bi-elemental oxides onto CeO2 nanoparticles, both adsorption and isothermal conversion of asphaltenes decrease in the order CeNi1Pd1 > CePd2 > CeNi0.66Pd0.66 > CeNi2 > CePd1 > CeNi1 > CeO2. It is worth mentioning that bi-elemental nanoparticles reduced the gasification temperature of asphaltenes in a larger degree than mono-elemental nanoparticles at a fixed amount of adsorbed asphaltenes of 0.02 mg·m-2, confirming the synergistic effects between Pd and Fe, Co, and Ni. Further, optimized nanoparticles (CeNi0.89Pd1.1) have the best performance by obtaining 100% asphaltenes conversion in less than 90 min at 220 °C while reducing 80% the activation energy.