Extraction of phenolic compounds from walnut green husk (Juglans regia L.) by Salting-Out extraction method.

Some factors in the salting-out extraction (SOE) method play a major role. The aim of this study was to investigate the interaction effects of the phase forming components and consequently select the best conditions to achieve a highly efficient recovery of phenolic compounds from walnut green husks (Juglans regia L.) using mixtures of ethanol and aqueous ammonium sulfate solutions. According to the results that were analyzed by response surface methodology, the optimal extraction conditions were obtained at ethanol: salt: water ratio of 34.8: 15.1: 54.4 (w/w) at a pH of 6-6.5 and 25 °C. At the optimal conditions, the overall phenolic and flavonoid content, and antioxidant activity were significantly higher than obtained by the conventional method. In addition, at a higher scale (i.e., 5 kg), similar results were obtained. Thus, it can be concluded that SOE has the potential to be scaled up for the simultaneous separation and purification of compounds from plant biomass. This paper is addressing extraction techniques, measurement, and characterization of new natural phenolic compounds from an agricultural by-product and valorization of waste.

Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis.

This study aimed to optimize the extraction of pectin and phenolics from walnut green husk using the electrohydrodynamic method (EHD) and assess its impact on the chemical structure and properties of pectin. A comparative analysis was conducted with acidified water as the conventional extraction method. The results revealed significant improvements under the optimal EHD conditions (36.8 min, 17.5 kV, 90 °C), leading to a remarkable increase of over 64 % in pectin yield and >20 % in total phenolic content in half the extraction time. Chemical analysis showed that pectin samples contain 1.4-1.7 % ash, 3.6-4.6 % protein, over 90 % carbohydrates, and a galacturonic acid content ranging from 67.7 to 68.2 g/g. Both extraction methods yielded pectin with a high methoxyl degree, comparable thermal stability, and amorphous structure. EHD treatment resulted in reduced molecular weight, degree of esterification, water-holding capacity, and emulsion stability of pectin while enhancing its solubility and emulsion capacity. In summary, EHD treatment significantly improved extraction yield and changed the functionality of pectin, particularly in terms of emulsion activity. This alteration should be considered when utilizing pectin for specific applications.

Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.

BACKGROUND: Extraction of pectin from sugar beet pulp is a side production line to recover value-added by-products in a sugar refining company. We aimed to evaluate the influence of depectinized and non-treated fiber on the quality of food. Pectin was removed from sugar beet pulp, and sugar beet fiber with and without pectin extraction (F and FP respectively) were replaced with rice flour in gluten-free muffins. To achieve a consistent texture, different hydrocolloids (carrageenan, xanthan gum, guar gum, locust bean gum (LBG), and tara gum) were added to the batter formula. RESULTS: The maximum batter viscosity was observed for the xanthan-containing formulation, followed by guar, tara, LBG, and carrageenan formulations. The highest hardness was recorded for baked muffins formulated with guar, followed by xanthan, carrageenan, tara, and LBG formula. Moisture retention was considerably increased in the presence of FP and LBG compared with muffins prepared by F and/or other hydrocolloids. However, muffins containing F showed the least hardness and highest cohesiveness, gumminess, springiness, and chewiness. The samples containing F represented lighter color, lower energy, and less porous in appearance compared with the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formulas, but the control and sample with higher fiber content were not acceptable. CONCLUSION: This study showed that depectinized sugar beet fiber a by-product of sugar factories, has the possible use in formulation of gluten-free muffins with no adverse effects on its quality. © 2022 Society of Chemical Industry.

Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.).

Husk powder was prepared from seven varieties of walnut fruit and their hulling rate, chemical compounds, and total phenolic contents were evaluated. The apolar and polar extracts were prepared, respectively, from hexane and a hydroethanolic solvent, while qualitative and semi-quantitative analyses were performed by GC/MS and UHPLC-PDA-HRMS/MS. The antioxidant, antimicrobial, and antitumor properties of green walnut husk were also evaluated. The total content of phenolic compounds varied between the varieties, ranging from 35.2 ± 0.9 to 58.0 ± 0.0 mg/g gallic acid equivalent of dry husk weight (dw). The apolar extract was found to contain alkanes, tocopherols, sterols, and fatty acids, including oleic, linoleic, and linolenic, while the polar extract showed the presence of phenolics including salicylate glucuronide, taxifolin, catechin, and quercetin isomers. The antioxidant power obtained by the PAOT (total antioxidant power) method for the husk powders ranged from 256.5 ± 5.9 to 746.8 ± 6.9 score/g dw, and seemed consistent with the total phenolic content and the results obtained by the classic antioxidant test with DPPH. The walnut husk also showed an antibacterial effect against Gram-negative and Gram-positive bacteria and cytotoxic potential against HepG2. Among the selected varieties, the green Saman had the highest antioxidant properties, while the Saman with a brown color had the lowest.

Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum.

The present study aims to develop a novel process for improving the functional properties of beef. For this purpose, the effect of high-intensity ultrasound, alone and in combination with papain was investigated on pH, water-holding capacity (WHC), emulsion capacity and stability, cooking loss, and gelling property of Longissimus lumborum muscle. Meat samples were subjected to sonication (20 kHz, 100 and 300 W) for 10, 20 and 30 min in the presence and absence of papain solution. Results indicated that the application of ultrasound individually or in combination with papain significantly influenced on the functional properties of beef. For all tested samples compared with the untreated meat, there was a significant increase in the WHC, emulsion capacity and stability and a significant decrease in cooking loss. Generally, our findings suggest that the combination of ultrasound and papain was more beneficial for improving functional properties of meat compared with the individual treatment.