Search

This study aimed to optimize a liposomal formulation to enhance the stability of a phenolic-rich extract from green walnut husk. Liposomes were prepared using varying concentrations of phosphatidylcholine (0.15–2% w/v), extract (0–1.3% v/v), and sodium laurate (0–0.2% w/v) via ethanol injection and sonication. Characterization included visual appearance, particle size, polydispersity index, surface charge, encapsulation efficiency, and morphology. Stable liposomes were achieved at 0.15% and 0.3% w/v phosphatidylcholine, although with low encapsulation efficiency (<40%). The addition of 0.2% (w/v) sodium laurate improved the stability, especially at higher phosphatidylcholine concentrations, enhancing the electrostatic repulsion. Optimal concentrations of 2% w/v phosphatidylcholine, 0.2% w/v sodium laurate, and 0.6% v/v extract were determined. The liposomes exhibited a spherical unilamellar morphology with a size of 97.5 ± 0.9 nm and a negative surface charge of –39.8 ± 0.9 mV. These nanoliposomes showed 79.7 ± 0.7% encapsulation efficiency and remained stable under pH, temperature, ionic strength, and storage time variations. Overall, the liposomes proved effective in preserving the natural phenolics of walnut husks under challenging environmental conditions. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The present study aims to evaluate the effect of heat and high-pressure homogenization on the functional and rheological properties of low-quality gum tragacanth. For this purpose, different solutions of samples were subjected to heat at 65, 75, and 85 °C for 1 min and then homogenized at 100 MPa using a high-pressure homogenizer. The low-quality gum tragacanth after filtration showed very different properties compared to control and grade 1 gum. Application of thermal treatment, either singly or coupled with homogenization significantly (p < 0.05) decreased water absorption, viscosity, and emulsifying properties, but it increased solubility, soluble to insoluble ratio, and clarity. The processes affected the non-covalent bonds, causing structure degradation and molecular weight decline. Rheology measurements were affected by homogenization more than heat treatment and viscose and elastic modulus declined. The applied processes led to a decrease in thermal stability of samples and temperature peaks in differential scanning calorimetry analyses went down slightly. The findings of this study shed light on the importance of gum quality and study the effect of processes on the properties of gum solutions. [Display omitted] • Low-quality gum tragacanth showed very different properties compared to grade 1 gum. • Rheology and functionality of gum tragacanth were strongly influenced by heat treatment and the application of pressure. • Application of thermal treatment decreased WAC, viscosity, emulsifying properties. • Main structure of the gum was not affected and was degraded by heat and high-pressure homogenization. • Thermal stability of gum tragacanth after the processes changed slightly. [ABSTRACT FROM AUTHOR]