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Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour
(2014-10)Prosopis species are considered multipurpose trees and shrubs by FAO and their fruit constitute a food source for humans and animals. According to the “Código Alimentario Argentino”, “algarrobo flour” is produced by grinding ... -
Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction
(2019-03-19)Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound ... -
Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
(Elsevier, 2023-06)Dried and milled eggplant fruit peel and calyces (PC) and mesocarp, placenta and core (Mes) were utilized as natural sources of valuable chemicals. Pectins were extracted with 0.1 M Na2CO3 (1 h; 23 °C). A high-power ... -
Antioxidant status and odour profile in milk from silage or lucerne-fed cows
(Dairy Industry Association of Australia, 2010-04)In order to determine the effect feeding differences on natural antioxidant vitamin delivery, two contrasting diets, lucerne (ALF) and sorghum silage (SS), were analysed. Diets showed different profiles for fat-soluble ... -
Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
(2016-01)Angus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment ... -
Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
(Elsevier, 2020-05-15)An orange-colored pectin-enriched fraction previously obtained from discarded carrots (CPEF; 42%-methylated, 14%-acetylated, 50% uronic acids) through high-power-ultrasound and bacterial hemicellulase, carrying carotenes, ... -
Co-Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts
(2023-05-06)Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, ... -
Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets
(MDPI, 2022-02-10)The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous ... -
Effect of in-package cold plasma treatments on the quality of minimally processed apples
(2023-02-28)Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated ... -
Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
(Wiley, 2019-10-23)The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP ... -
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
(Elsevier, 2019-10-24)Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, ... -
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
(Wiley, 2021-11-05)In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP ... -
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)
(Elsevier, 2019-03)A useful pectin-enriched fraction (PEF) extracted through high-power-ultrasound (HPUS) pretreatment and sodium carbonate was efficiently obtained from discarded carrots. Formerly, the effect of HPUS-power intensity and ... -
Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction
(2022-05-27)Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of ... -
Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
(Elsevier, 2007-10-24)The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them ... -
Oxidative status of a yogurt-like fermented maize product containing phytosterols
(2018-05)This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% ... -
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
(2018-04)Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ...