Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes.

The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feretmax, Geodiam, and τ and the cheese type influenced the parameters Feretmax, Geodiam, and Geoelong. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feretmax, Geodiam, Geoelong, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes.

In Vitro Antioxidant, Anti-Inflammatory Activity and Bioaccessibility of Ethanolic Extracts from Mexican Moringa oleifera Leaf.

This study aimed to assess the antioxidant and anti-inflammatory properties, and bioaccessibility of Moringa oleifera ethanolic extracts using pressurized liquid extraction with varying ethanol concentrations (0%, 30%, 50%, 70%, and 100%) in water-ethanol mixtures. Quercetin derivatives and neochlorogenic acid were identified as major compounds via high-performance liquid chromatography with diode array detection. The 70% ethanol extract displayed the highest antioxidant activity and phenolic content, highlighting a strong correlation between phenolics and antioxidant potential. Extracts prepared with 50% and 70% ethanol (30 µg/mL) significantly inhibited TNF-α, IL-1ß, and IL-6 cytokine secretion, with the 70% ethanol extract demonstrating robust anti-inflammatory effects. During in vitro digestion (oral, gastric, and intestinal phases), minimal changes were noted in most phenolic compounds' post-oral phase, but reductions occurred after the gastric phase. Substantial decreases in major compounds and antioxidant activity were observed in post-gastric and intestinal phases. Overall, ethanolic extracts of Moringa oleifera, particularly those with 70% ethanol, exhibit promising antioxidant and anti-inflammatory properties, suggesting potential for developing therapeutic agents against oxidative stress and inflammation-related disorders. However, it is essential to protect these compounds to prevent their degradation during digestion.

Effect of ultrasound on the techno-functional properties of food components/ingredients: A review.

Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.

Angiotensin-Converting Enzyme Inhibition In Vitro by Protein Hydrolysates and Peptide Fractions from Mojarra of Nile Tilapia (Oreochromis niloticus) Skeleton.

Mojarra of Nile tilapia (Oreochromis niloticus) skeleton was used as protein source for the preparation of protein hydrolysates and peptide fractions with angiotensin-converting enzyme (ACE) inhibitory activity. The flour presented a content of 34.92% protein and a brightness (luminosity, L*) of 82.29. Protein hydrolysates were obtained from the protein-rich flour with the enzymes Flavourzyme® and Alcalase® reaching degree of hydrolysis (%DH) of 52% and 67% at 100 min of reaction, respectively. Both hydrolysates showed low-molecular-weight (MW) peptides estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The hydrolysates obtained with Flavourzyme at 60 min and at 80 min with Alcalase showed greater ACE inhibitory activity with IC50 values of 0.238 and 0.344 mg/mL, respectively. The peptide fraction A (MW >10 kDa) with Flavourzyme and fraction B (MW = 10-5 kDa) with Alcalase obtained by ultrafiltration of hydrolysates with higher DH presented IC50 of 0.728 and 0.354 mg/mL, respectively, whereas peptide fraction C (MW = 5-3 kDa) with both enzymes hydrolysates with greater ACE inhibitory activity showed IC50 values of 0.470 and 0.634 mg/mL. The components obtained in this study could be used as functional ingredients in the design and development of functional foods.

Physical, mechanical, functional and chemical properties of Mexican pink pinion (Pinus pinea L.).

The aim of the study was to evaluate the physical and mechanical properties of the nut and kernel of the Mexican pink pinion (Pinus pinea L.), as well as the physicochemical and functional properties of whole pink pinion meal (WPPM) as well defatted pink pinion meal (DPPM). The length, width, thickness, geometric diameter, arithmetic diameter, sphericity, aspect ratio, surface area, volume, density and hardness of the nut were higher than those of the kernels. The kernel had the highest coefficient of friction, while the nut had the highest angle of repose. WPPM had high fat and protein contents, at 40.5 g/100 g and 41.1 g/100 g, respectively. The major component of DPPM was protein (64.85 g/100 g). The DPPM had higher water absorption, oil absorption, emulsifying and lower gelation capacities (4%), indicating that the meal is a potential source of protein isolates or additives for functional foods and WPPM in food formulations.

Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo).

The effects of amplitude and time of ultrasound-assisted extraction on the physicochemical properties and the fatty acid profile of pumpkin seed oil (Cucurbita pepo) were evaluated. Ultrasound time (5-30 min) and the response variables amplitude (25-100%), extraction yield, efficiency, oxidative stability in terms of the free fatty acids (FFA) of the plant design comprising two independent experiments variables, peroxide (PV), p-anisidine (AV), totox value (TV) and the fatty acid profile were evaluated. The results were analyzed by multiple linear regression. The time and amplitude showed significant differences (P<0.05) for all variables. The highest yield of extraction was achieved at 5 min and amplitude of 62.5% (62%). However, the optimal ultrasound-assisted extraction conditions were as follows: ultrasound time of 26.34 min and amplitude of 89.02%. All extracts showed low FFA (2.75-4.93% oleic acid), PV (1.67-4.68 meq/kg), AV (1.94-3.69) and TV (6.25-12.55) values. The main fatty acids in all the extracts were oleic and linoleic acid. Therefore, ultrasound-assisted oil extraction had increased performance and reduced extraction time without affecting the oil quality.

Impact of micronized starfruit (Averrhoa carambola L.) fiber concentrate on lipid metabolism in mice.

The objective of this study was to evaluate the effect of micronized insoluble fiber from starfruit bagasse as an ingredient of a functional food (FF) or as micronized insoluble fiber-rich fraction (IFRF) and its effects in vivo on lipids metabolism in a murine model. Experimental animals were divided in four isoproteic (15.8%) treatments differing on the fiber and cholesterol level used. The micronized IFRF particle size ranged from 37.5 to 149 µm. Treatments with added IFRF and those including the FF lowered serum triacylglycerols, total cholesterol (TC), high-density lipoproteins (HDL), and low-density lipoproteins (LDL) concentrations (IFRF: 14.2, 25.4, 55.06, and 12.18%, respectively; FF: 30.18, 39.47, 35.11, and 43.18%, respectively). IFRF produced the overall highest serum hypolipidemic effect and prevented the development of non-alcoholic fatty liver. Both the IFRF and the FF exhibited hypolipidemic effects that suggest a potential role of starfruit insoluble fiber as a component of FFs aimed against cardiovascular diseases.