Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds.

Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors. The aim of this study was to evaluate the protective effect of peanut skin extract microcapsules on the chemical, microbiological, and sensory property and shelf life of sunflower seeds during storage. Five roasted sunflower seed samples were prepared: control (S-C); added with butylhydroxytoluene (S-BHT); coated with carboxymethyl cellulose (S-CMC); coated with CMC and the addition of peanut skin crude extract (S-CMC-CE); coated with CMC and the addition of microcapsules (S-CMC-M20). Sensory acceptability was determined using hedonic testing. Chemical (peroxide value, conjugated dienes, hexanal and nonanal content, and fatty acid profile), microbiological, and descriptive analyses were carried out on samples stored for 45 days at room temperature. Shelf life was calculated using a simple linear regression. All samples were microbiologically fit for human consumption and accepted by consumer panelists, scoring above five points on the nine-point hedonic scale. S-CMC-M20 exhibited the lowest peroxide value (6.59 meqO2/kg) and hexanal content (0.4 µg/g) at the end of the storage. Estimated shelf life showed that S-MC-M20 (76.3 days) extended its duration nearly ninefold compared to S-C (8.3 days) and doubled that of S-CMC-CE (37.5 days). This indicates a superior efficacy of microencapsulated extract compared to its unencapsulated form, presenting a promising natural strategy for improving the shelf life of analogous food items. PRACTICAL APPLICATION: Incorporating peanut skin extract microcapsules in coating sunflower seeds presents a promising strategy to extend the shelf life of lipid-rich foods, capitalizing on the antioxidant properties of polyphenols. This innovative approach not only enhances nutritional quality but also addresses sustainability concerns by repurposing agro-industrial byproducts, such as peanut skins. By meeting consumer demand for functional foods with added health benefits, this technique offers potential opportunities for the development of novel, value-added food products while contributing to circular economy principles and waste management efforts.

Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying.

This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC-electrospray ionization source-MS/MS analysis was performed on SCE. Microencapsulation by spray-drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulated polyphenolic compounds from soybean seed coats can be used as functional ingredients in food products. PRACTICAL APPLICATION: Soybean seed coat is a usually discarded agro-industrial by-product, which presents antioxidant compounds of interest to human health. These compounds are prone to oxidation due to their chemical structure; therefore, microencapsulation is a viable and reproducible solution to overcome stability-related limitations. Microencapsulation of soybean seed coats polyphenols is an alternative which protects and extends the stability of phenolic compounds that could be potentially incorporated into food products as a natural additive with antioxidant properties.

Harina de piñón (Araucaria araucana (Mol.) K. Koch). Obtención y evaluación de la calidad nutricional y sensorial / Piñón flour (Araucaria araucana (Mol.) K. Koch). Obtaining and evaluating nutritional and sensory quality

INTRODUCCIÓN: la Araucaria araucana es un árbol originario de la Cordillera de los Andes, cuyo fruto es conocido como piñón. Dicha semilla presenta un alto valor energético y proporciona una gran cantidad de carbohidratos y fibra, lo que permite diversas formas de empleo en productos alimenticios que aún no han sido exploradas; desaprovechando así su potencial gastronómico. Actualmente, la tendencia en investigación se inclina hacia la búsqueda de materias primas alternativas para la elaboración de nuevos productos con valor agregado. OBJETIVO: evaluar aspectos nutricionales y sensoriales de la harina de piñón, su capacidad antioxidante, aplicada en galletas de piñón libres de gluten. MATERIALES Y MÉTODOS: se determinó la composición química de la harina de piñón, contenido de polifenoles totales y actividad antioxidante mediante DPPH·. Se elaboraron galletas libres de gluten, y se analizó la composición nutricional y aceptabilidad de atributos color, sabor, aroma, textura y apariencia a través de escala hedónica de 9 puntos en 157 jueces no entrenados previo consentimiento informado. RESULTADOS: la harina de piñón presentó un contenido mayoritario de carbohidratos (75%), proteínas (6,5%) y grasas totales (5,7%). Se observó la presencia de capacidad de captación de radicales DPPH· (IC50 2342,72 μg/mL), probablemente asociado al contenido de fenoles totales encontrado (0,65 mg EAG/g harina deslipidizada). La textura fue el atributo mejor evaluado (7,01 puntos), seguido de color, sabor y apariencia, los cuales obtuvieron medias de puntaje similares entre sí. El aroma de las galletas recibió el puntaje medio más bajo (5,85 puntos). Las galletas evaluadas sensorialmente fueron aceptadas por más del 80% de los jueces. CONCLUSIÓN: la harina de piñón es un alimento rico en carbohidratos, con moderado contenido de polifenoles y capacidad antioxidante, de buena aceptabilidad sensorial, cuyo consumo permitiría optimizar los recursos locales y potencialmente impulsar el mercado regional

INTRODUCTION: Araucaria araucana is a tree originary from the Andes Mountains whose seed is known as piñón. This seed has a high energetic value and provides a large amount of carbohydrates and fiber, which allows various forms of use in food products that have not yet been explored; thus, wasting its gastronomic potential. Nowadays, the research trend leans towards the search for alternative raw materials for the elaboration of new value-added products. OBJECTIVE: to evaluate nutritional and sensory aspects of piñón flour, as well as its antioxidant capacity, applied to gluten-free piñón cookies. MATERIALS AND METHODS: chemical composition, total polyphenol content and antioxidant activity by DPPH· assay were determined. Gluten-free cookies were formulated, and nutritional composition and acceptability of attributes color, flavor, aroma, texture and appearance through the 9-point hedonic scale in 157 untrained judges were analyzed. RESULTS: the piñón flour had a majority content of carbohydrates (75%), followed by protein (6.5%) and total fat (5.7%). The presence of DPPH· radical scavenging capacity was observed (IC50 2342.72 μg/mL), probably associated with the total phenolic content found (0.65 mg GAE/g deslipidized flour). Texture was the best evaluated attribute (7,01 points), followed by color, flavor and appearance, which obtained similar average scores. Cookie aroma received the lowest average score (5,85 points). The evaluated cookies were overall accepted by more than 80% of the judges. CONCLUSION: the piñón flour is a carbohydrate-rich food, with moderate content of polyphenols and antioxidant capacity, of good sensory acceptability. Its consumption could allow to optimize the local resources and potentially boost the regional market

Calidad nutricional en variedades de maní tegua y granoleico: estabilidad y aceptabilidad de sus aceites: efecto de su ingesta sobre niveles de lípidos plasmáticos en ratones / Nutritional quality tegua peanut varieties and granola: stability and acceptability of their oils: effect of intake on plasma lipid levels in mice

El maní es una de las principales oleaginosas del mundo y Argentina es uno de sus principales productores y exportadores. En la provincia de Córdoba se concentra el 94,63% del cultivo. Las variedades del tipo Runner: cultivar Tegua y Granoleico, presentan perfiles muy diferentes de ácidos grasos. El alto contenido en ácido graso nonoinsaturado en los productos derivados de maní lo hace muy estable ante los procesos de oxidación y altamente beneficioso para la prevención de enfermedades cardiovasculares. El objetivo de este estudio fue valorar la calidad nutricional de los maníes de las variedades Tegua (T) y Granoleico (GO) mediante el análisis de la estabilidad y aceptabilidad de sus aceites y en especial la evaluación de sus efectos sobre los lípidos plasmáticos en ratones Albino swiss. Materiales y métodos: Se utilizaron granos de maní de las variedades citadas, se determinaron macronutrientes, humedad, minerales y tocoferoles. Se obtuvo aceite de maní por método de prensado en frío. Se evaluó la composición de ácidos grasos y se la comparó con las de otros aceites vegetales (girasol, maíz, soja, canola y oliva). Estabilidad. Se analizaron índice de peróxido(IP), índice de p‐anisidina (IA) y dienos conjugados (DC) en aceites puros (T‐GO 100‐0 y T‐GO 0‐ 100) y en mezclas de las variedades: al 25% (T‐GO 75‐25), al 50% (T‐GO 50‐50) y al 75% (T‐GO 25‐ 75) almacenados en estufa a 60 ºC. Lípidos plasmáticos. Se realizó un modelo experimental conratones Albino swiss (n=81), se utilizaron dietas semisintéticas con la adición de aceites refinados de girasol, oliva, maní GO y dieta comercial. Se controló el peso semanalmente. A los 77 y 126 días de tratamiento se los sacrificó y midieron los lípidos plasmáticos: triglicéridos, colesterol total, cHDL y cLDL. Análisis sensorial. Se comparó la aceptabilidad de los aceites de maní, girasol y oliva extravirgen. Estadística. Varianza, test de LSD Fisher (α=0,05) y regresión.