Phenolic compounds from mango (M. indica) seed kernels (MSK) var. Sugar were obtained using supercritical CO₂ and EtOH as an extraction solvent. For this purpose, a central composite design was carried out to evaluate the effect of extraction pressure (11–21 MPa), temperature (40–60 °C), and co-solvent contribution (5–15% w/w EtOH) on (i) extraction yield, (ii) oxidative stability (OS) of sunflower edible oil (SEO) with added extract using the Rancimat method, (iii) total phenolics content, (iv) total flavonoids content, and (v) DPPH radical assay. The most influential variable of the supercritical fluid extraction (SFE) process was the concentration of the co-solvent. The best OS of SEO was reached with the extract obtained at 21.0 MPa, 60 °C and 15% EtOH. Under these conditions, the extract increased the OS of SEO by up to 6.1 ± 0.2 h (OS of SEO without antioxidant, Control, was 3.5 h). The composition of the extract influenced the oxidative stability of the sunflower edible oil. By SFE it was possible to obtain extracts from mango seed kernels (MSK) var. Sugar that transfer OS to the SEO. These promissory extracts could be applied to foods and other products.

Cocoa quality serves as a differentiating factor that provides monetary and non-monetary benefits to farmers, defined by the genotype, agroecological conditions of cultivation, and the post-harvest processes involved in transforming seeds into cocoa beans, including harvesting, pre-conditioning, fermentation, and drying. Drying plays a crucial role in ensuring the sensory, chemical, and microbiological quality of the beans, as simultaneous mass and heat transfer phenomena occur during this process, along with chemical reactions (both enzymatic and non-enzymatic) that influence the concentration and dynamics of phenolic compounds, organic acids, methylxanthines, and the formation of volatiles, directly impacting flavor development in cocoa beans. This paper comprehensively reviews cocoa drying methods, variables, and equipment and analyzes their impact on these flavor-determining compounds. The findings highlight that drying significantly contributes to the production of differentiated and specialty quality traits. An integral relationship between the methods, operating variables, and drying equipment applied to cocoa and their implications for the volatile and non-volatile compounds is described.

Se estudia la influencia de la temperatura y la velocidad del aire en el secado convectivo de zapallo (Cucúrbita moschata- UNAPAL Abanico 75), por medio de la cinética de secado y los cambios en el contenido de compuestos fenólicos y carotenos totales. Se empleó la metodología de superficie de respuesta para optimizar las condiciones de operación en el secado de pulpa de zapallo. Los factores estudiados fueron, temperatura de secado (45 – 65 °C) y velocidad de aire (4 y 7 m.s-1). Las condiciones óptimas de secado de pulpa de zapallo fueron; 55 °C y 7m. s-1, para la temperatura y velocidad de aire respectivamente. El tiempo de secado fue 390 min aproximadamente. La harina obtenida presento humedad 6.34 ± 0.10 % (bh), carotenoides totales; 141.5 ± 1.32 mg/100 g de muestra, fenoles totales; 72.9 ± 2.2 mg /100 g de muestra.

The present study compared the extracts obtained from the epicarp, seed, and seed tegument of avocado var. Hass with pressurized liquid extraction (PLE) and ultrasound-assisted extraction (UAE). The extracts were quantified in terms of total phenolic content (TPC) and antioxidant capacity (AC). The PLE extracts had a global yield () like that obtained with UAE using ethanol (Et) as the solvent. For the TPC, the extracts obtained with both techniques showed no significant differences ( ). On the other hand, the epicarp extracts obtained with PLE had higher values for AC: 829.8 μmol TE/gDe (ABTS) and 3,215.1 μmol Fe²⁺/g De (FRAP), recorded for UAE/Et. The AC in the avocado residue extracted with PLE suggested a high potential for applications in food, pharmaceutical, and cosmetology products.

Edible coatings provide food products with a barrier to gases and water vapor exchange; additionally, when complemented with antimicrobial agents, they can be suitable to extend food shelf life. This study aimed to evaluate the effect of using edible coatings based on achira starch (Canna indica L.), microcrystalline cellulose, and natural antimicrobial compounds (garlic and oregano oils) on the quality of double cream cheese during storage at 5 °C for 42 days. The physicochemical characteristics of the cheeses, such as weight loss, hardness, water activity, and color, were evaluated on days 1, 8, 21, and 42. The microbiological analyses were carried out on days 1, 21, and 42, and the sensorial analysis on days 1 and 42. The coated cheese samples maintained the pH value of fresh products during storage, whereas the pH of the uncoated samples progressively decreased. No effect (P≥0.05) was observed at the different storage times on the weight and color of the coated samples, as compared to the control. The hardness of the coated samples was lower (50% for oregano oil treatment and 18% for garlic oil treatment) at the end of the storage, with a significant difference (P≤0.05) from the control. Additionally, the use of coatings containing garlic or oregano oil prevented the growth of pathogenic or contaminating microorganisms on the product during 42-day storage. The results indicated that the use of edible coatings incorporating garlic or oregano oil as antimicrobial compounds are an alternative to extend the shelf life of double cream cheese.