In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

Villasante, Juliana; Pérez‐Carrillo, Esther; Heredia‐Olea, Erick; Metón, Isidoro; Pablos, María Pilar Almajano

doi:10.3390/biom9120883

Cited by 22 publications

(14 citation statements)

References 53 publications

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Section: Fourier Transform Infrared (Ftir) Spectramentioning

confidence: 95%

“…On the other hand, there is a great quantity of tannins present in these extracts and maybe tocopherols in the case of the PW [38,39], although a significant correlation between its concentrations and the radical scavenging activity does not exist Furthermore, various antioxidant compounds can interact with the gelling matrix in different manners, facilitating their release, while Cano et al found that the EC50 (g of tannin/mol DPPH) values obtained for tannin based films were higher than those obtained for the pure tannins (without films). They concluded that the interaction of some phenolics compounds like tannins with proteins such gelatin limited the diffusion of the antioxidant activity [40,41].…”

Section: Rsa Of the Films By Dpph (22-diphenyl-1-picrylhydrazyl)mentioning

confidence: 99%

“…There are no significant differences between the two commercial concentrations, but when the PW and PWS concentration increase, the luminosity (*L) is reduced compared to the control. This is because the PW and PWS is opaque, due to its polyphenolic compounds; the coffee color comes from compounds that the shell and walnut contain, such as tannins [38,66].…”

Section: Optical Properties Measurementmentioning

confidence: 99%

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Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

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Section: Fourier Transform Infrared (Ftir) Spectramentioning

confidence: 95%

Section: Rsa Of the Films By Dpph (22-diphenyl-1-picrylhydrazyl)mentioning

confidence: 99%

Section: Optical Properties Measurementmentioning

confidence: 99%

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Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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“…RSM is a statistical technique which is experimentally used to study the relationships between an objective variable (also called the response) and diverse decision variables (also called factors), in order to determine the optimal experimental conditions for the desired response [37,[40][41][42]. In this study, firstly, the response (y i ) and the factors (x i ) were fitted to a first-order polynomial.…”

Section: Empirical Models: Factorial Design and The Desirability Funcmentioning

confidence: 99%

A Comparison between Several Response Surface Methodology Designs and a Neural Network Model to Optimise the Oxidation Conditions of a Lignocellulosic Blend

et al. 2020

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In this paper, response surface methodology (RSM) designs and an artificial neural network (ANN) are used to obtain the optimal conditions for the oxy-combustion of a corn–rape blend. The ignition temperature (Te) and burnout index (Df) were selected as the responses to be optimised, while the CO2/O2 molar ratio, the total flow, and the proportion of rape in the blend were chosen as the influencing factors. For the RSM designs, complete, Box–Behnken, and central composite designs were performed to assess the experimental results. By applying the RSM, it was found that the principal effects of the three factors were statistically significant to compute both responses. Only the interactions of the factors on Df were successfully described by the Box–Behnken model, while the complete design model was adequate to describe such interactions on both responses. The central composite design was found to be inadequate to describe the factor interactions. Nevertheless, the three methods predicted the optimal conditions properly, due to the cancellation of net positive and negative errors in the mathematical adjustment. The ANN presented the highest regression coefficient of all methods tested and needed only 20 experiments to reach the best predictions, compared with the 32 experiments needed by the best RSM method. Hence, the ANN was found to be the most efficient model, in terms of good prediction ability and a low resource requirement. Finally, the optimum point was found to be a CO2/O2 molar ratio of 3.3, a total flow of 108 mL/min, and 61% of rape in the biomass blend.

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“…In addition to seeds or fruit pits, great interest exists in hard shells because of their high volume as a vegetable by-product. Concerning that, Villasante et al, 2020 [ 5 ], explored the effects of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity.…”

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confidence: 99%

Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products

Curiel

2021

Biomolecules

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In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

Cited by 22 publications

References 53 publications

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

A Comparison between Several Response Surface Methodology Designs and a Neural Network Model to Optimise the Oxidation Conditions of a Lignocellulosic Blend

Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products

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