Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria.

This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.02, and LSR of 20 mL/g) resulted in a pectin yield of 15.85 % and a TPC of 10.12 %. The pectin obtained under co-optimized condition was evaluated for its physicochemical, structural, and thermal properties and the phenolic extract for its antiradical activity. Characterization of the pectin sample revealed a high degree of esterification (44.21 %) and a galacturonic acid-rich composition (69.55 %). The average molecular weight of the pectin was determined to be 640.236 kDa. FTIR and 1H NMR spectroscopies confirmed the structure of pectin, with an amorphous nature and high thermal stability observed through XRD and DSC analysis. Additionally, the extract exhibited significant antiradical activity comparable to butylated hydroxyanisole and ascorbic acid. The isolated ingredients were used to formulate low-protein, low-phenylalanine cookies for phenylketonuria patients. The addition of 0.5 % pectin and 1 mL/g extract led to increased moisture content (from 9.05 to 12.89 %) and specific volume (from 7.28 to 9.90 mL/g), decreased hardness (from 19.44 to 10.39 N × 102), and improved antioxidant properties (from 5.15 % to 44.60 % inhibition) of the cookies. Importantly, there was no significant increase observed in the phenylalanine content of the samples with pectin and extract addition. Furthermore, sensory evaluation scores demonstrated significantly higher scores for taste, odor, texture, and overall acceptability in cookies enriched with 0.5 % pectin and 1 mL/g extract, with scores of 4.53, 3.93, 4.40, and 4.60, respectively.

Preparation and physicochemical evaluation of casein/basil seed gum film integrated with guar gum/gelatin based nanogel containing lemon peel essential oil for active food packaging application.

In this study, the impact of adding lemon peel extract loaded nangel made of gelatin and guar gum in casein/basil seed gum film was examined. The films' mechanical, thermal stability, morphology, barrier, transmittance, antibacterial, antioxidant, and biocompatibility properties were investigated. The findings of this study demonstrated that incorporating the nanogels loaded with lemon peel extract in casein-basil seed gum (CB) film led to improve the properties of CB film including the mechanical properties, thermal stability, hydrophobicity, water vapor permeability, and water solubility, and also changed the color of the films, and slightly decreased the light transmission. The SEM images showed that in low percentages of nanogel, there is no significant difference in the roughness of the surface, but in higher percentages, an accumulation of nanoparticles has occurred on the surface. All films containing nanogel had good antioxidant properties and it was also observed that they had an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria. None of the films had toxicity for endothelial cells line for 72 h. Therefore, CB films containing nanogel loaded with lemon peel extract have good potential for food packaging.