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Pomegranate (Punica granatum) bioactive compounds (polyphenols and anthocyanins) of juice (PJ) and ethanolic extracts (PE) were encapsulated with maltodextrin (MD) or soybean protein isolates (SPI) by spray drying using a 2 2 statistical factorial design for each systems studied (PJ-MD, PJ-SPI, PE-MD and PE-SPI) considering the proportion of coating material and the inlet temperature as independent variables. The stability of the bioactive compounds microcapsules powders obtained under optimal conditions for each system was studied at 60°C in oven for 56 days. The polyphenols encapsulating efficiency was significantly better in SPI matrix whereas for anthocyanins was in MD matrix. By the other hand, during the storage, the MD microcapsules provided a significant greater protective effect on the polyphenols and anthocyanins than SPI, as was shown by the lower degradation rate constants. When the microcapsules were added to yogurt the stability of the bioactive compounds followed a similar behaviour to those without encapsulation, except for PE-MD.

The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates showed similar patterns in native/SDS-PAGE and SEM. The pH effect on fluorescence measurements showed decreasing fluorescence intensity and a shift in the maximum of emission of both isolates. Q9 showed an endotherm with a denaturation temperature of 98.1 degrees C and a denaturation enthalpy of 12.7 J/g, while Q11 showed no endotherm. The protein solubility of Q11 was lower than that of Q9 at pH above 5.0 but similar at the pH range 3.0-4.0. The water holding capacity (WHC) was similar in both isolates and was not affected by pH. The water imbibing capacity (WIC) was double for Q11 (3.5 mL of water/g isolate). Analysis of DSC, fluorescence, and solubility data suggests that there is apparently denaturation due to pH. Some differences were found that could be attributed to the extreme pH treatments in protein isolates and the nature of quinoa proteins. Q9 and Q11 can be used as a valuable source of nutrition for infants and children. Q9 may be used as an ingredient in nutritive beverages, and Q11 may be used as an ingredient in sauces, sausages, and soups.

Soil and climate of the Chilean regions have much more influence than cultivars on the concentration of sensory quality compounds. Difference in latitude between orchards increases the importance of the geographical origin on the virgin olive oil chemical composition while full irrigation decreases the impact of the cultivar.

Synergistic beneficial effects of DHA + EVOO supplementation are associated with the activation/inactivation of key transcription factors involved in the above-mentioned processes. Data presented indicate that dietary supplementation with DHA + EVOO drastically reduces the development of nonalcoholic fatty liver disease.

The nutritional composition of the edible seaweeds Codium fragile, Gracilaria chilensis and Macrocystis pyrifera was determined, including amino acid and fatty acid contents along with tocol and carotenoid contents. The results indicated that the three algae C. fragile, G. chilensis and M. pyrifera showed a high range of protein contents (13.7–10.8%), amino acid contents (1879.6–1417.7 mg/100 g dry algae) and a low content in lipids (0.7–15.0%). The most abundant fatty acids in C. fragile and G. chilensis were linolenic, oleic, and linoleic acid. d-Tocopherol and a-tocopherol (677.8 and 453.5 mg/g lipid, respectively) were found in C. fragile, while in G. chilensis and M. pyrifera, g-tocotrienol and a-tocopherol (263.5 and 1327.7 mg/g lipid, respectively) were found. In addition, in C. fragile and G. chilensis b-carotene was the principal carotenoid found (197.9 and 113.7 mg/g dry algae, respectively) compared with M. pyrifera (17.4 mg/g dry algae). The composition of macronutrients (minerals, carbohydrate-type dietetic fiber, proteins; low in lipids) and micronutrients (essential amino acids, PUFA of balanced n-6/n-3 proportion, b-carotene and a-tocopherol as source of vitamins A and E), corroborate the nutritional and biological potential of the studied algae, which constitute useful raw materials for the development of diets or ingredients for human and animal nutrition.This study was funded by Dirección de Investigación y Desarrollo DID, Universidad de Chile under Project DID SAL 02/14-2

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