The objective of this study was the incorporation of a water–oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

Festuca arundinacea Schreb. is a widely used type of forage due to its great ecological breadth and adaptability. An agricultural intervention that improves the selenium content in cultivated plants has been defined as bio-fortification, a complementary strategy to improve human and non-human animals’ nutrition. The advancement of science has led to an increased number of studies based on nanotechnologies, such as the development of nanoparticles (NPs) and their application in crop plants. Studies show that NPs have different physicochemical properties compared to bulk materials. The objectives of this study were (1) to determine the behavior of F. arundinaceaSchreb. plants cultivated with Se nanoparticles, (2) to identify the specific behavior of the agronomic and productive variables of the F. arundinacea Schreb. plants, and (3) to quantify the production and quality of the forage produced from the plant (the bioactive compounds’ concentrations, antioxidant activity, and the concentration of selenium). Three different treatments of SeNPs were established (0, 1.5, 3.0, and 4.5 mg/mL). The effects of a foliar fertilization with SeNPs on the morphological parameters such as the root size, plant height, and biomass production were recorded, as well as the effects on the physicochemical parameters such as the crude protein (CP), lipids (L), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), carbohydrates (CH), the content of total phenols, total flavonoids, tannins, quantification of selenium and antioxidant activity 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Significant differences (p < 0.05) were found between treatments in all the response variables. The best results were obtained with foliar application treatments with 3.0 and 4.5 mg/mL with respect to the root size (12.79 and 15.59 cm) and plant height (26.18 and 29.34 cm). The F. arundinacea Schreb. plants fertilized with 4.5 mg/L had selenium contents of 0.3215, 0.3191, and 0.3218 mg/Kg MS; total phenols of 249.56, 280.02, and 274 mg EAG/100 g DM; and total flavonoids of 63.56, 64.96, and 61.16 mg QE/100 g DM. The foliar biofortified treatment with a concentration of 4.5 mg/mL Se NPs had the highest antioxidant capacities (284.26, 278.35, and 289.96 mg/AAE/100 g).

The impact of incorporating bioactive compounds of xoconostle in a double emulsion (DE) formulation in emulsified pork meat products during storage was evaluated. The DE was prepared using xoconostle extract, canola oil, and whey protein. Meat products containing different percentages of DE (MPDE) were formulated: 0% (control), 5%, 10%, 20%, and 30%. Evaluation of physicochemical parameters, texture profile, total phenols, antioxidant capacity, and oxidative stability was performed within 35 days. Differences were observed in the physicochemical parameters of meat products, with increased moisture and protein content compared with the control. Regarding texture, hardness and chewiness were directly proportional to the quantity of added DE. MPDE 30% maintained a high concentration of phenolic compounds. Furthermore, with the addition of DE, it was possible to maintain a good oxidative stability. Our findings show that the incorporation of xoconostle in DEs can significantly improve the physicochemical properties, texture, and antioxidant activity of emulsified meat products. How to cite this article: Campos-Montiel RG, Santos-Ordoñez N, Almaraz-Buendía I, et al. Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage.

Objective: Measure and characterize the fruit and vegetable waste generated duringa working day in a commercial juice and fruit cocktail establishment in Pachuca,Hidalgo, Mexico, for four weeks.Design/ methodology/ approach: The total amount of fruit waste generated duringa working day in a commercial juice and smoothie establishment in Pachuca,Hidalgo, Mexico, was collected Monday through Saturday for four weeks inSeptember and October 2019. Waste was weighted and separated daily into thedifferent types of fruit. We then analyzed their dry matter (DM), crude protein (CP),and ash (Ash) content. The experimental design was completely randomized.Results: The amount of fruit and vegetable waste was constant during the fourcollection weeks; the total amount of waste collected was 465 kg; orange peel wasthe most abundant waste (75%). The moisture content ranged from 75 to 94% basedon the type of fruit. The CP concentration ranged from 4.33 to 6.95%, except for thepapaya peel, which had a CP content of 11.55%.Limitations/ implications: An alternative to avoid landfilling this type of organicwaste is to subject it to a silage-making process; this would reduce negative 2environmental impacts, generate value-added products, and reduce the pressure onnatural resources.Findings/ conclusions: The amount of fruit and vegetable waste produced everyweek was constant for four weeks. Although their dry matter content is low, thesewastes, mixed with cereal straw and subjected to a silage-making process, can resultin value-added products, and avoid landfilling.

Se determinó el efecto de la adición de xoconostle en la fermentación ruminal in vitro de rastrojo de maíz con objeto de reducir la emisión de metano. Estudios previos han demostrado que el xoconostle contiene compuestos bioactivos con actividad antimicrobiana potencial que mejoran la fermentación ruminal. Se adicionaron el 0.0%, 2.0%, 4.0% y 6.0% de xoconostle. Se determinó la composición química de los sustratos, compuestos fenólicos, capacidad antioxidante, desaparición in vitro de la materia seca (DIVMS), la producción de ácidos grasos volátiles (AGV) y las variables de cinética de producción de gas. El volumen de metano se midió utilizando la técnica de captura de bióxido de carbono en solución de hidróxido de sodio. Con la adición del xoconostle se incrementó significativamente (P<0.05) el contenido de proteína, extracto etéreo, fenoles totales y actividad antioxidante. La DIVMS también se incrementó con la adición del xoconostle. Respecto a la producción de ácido propiónico, ésta se incrementó significativamente (P<0.05) con el 6.0 % de xoconostle. Los parámetros cinéticos obtenidos mediante el mejor ajuste de los datos experimentales mostraron una mayor tasa de digestión y menor producción de metano con la adición del 4.0 y 6.0 % de xoconostle. El uso de xoconostle como aditivo en dietas para rumiantes disminuye la producción de metano in vitro por lo que puede ser una alternativa para mitigar el incremento del efecto invernadero y beneficiar el cultivo de un fruto comercialmente no muy apreciado.