Simplex Centroid Mixture Design Research Articles

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour.

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality.

Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped to study how the flour ratios influenced the physical and sensory properties of dough and breads. The special cubic model significantly described all the responses determined in the dough and flour mixes, and most of those determined in the focaccia. The pea protein concentrate influenced the pasting properties of the flour mixes resulting in a decrease of viscosity. The midpoint of the experimental domain (focaccia containing 5 g/100 g of pea protein concentrate and 20 g/100 g of rice flour and corn flour each) was optimal, being not affected by the discolorations typical of pea (a* = 11.97, b* = 31.86, corresponding to an orange hue), having crumb hardness and chewiness of 9.11 N and 4.83 N, respectively, and moderate legume odor and flavor (5.6 and 5.3 c.u. in a 0–9 scale, respectively). The selected formulation could be labelled as “source of protein” (energy value provided by proteins >12%), “source of fiber” (fiber >3 g/100 g), and “low-fat” (fat <3 g/100 g).

Extraction of Isoflavones, Alpha-Hydroxy Acids, and Allantoin from Soybean Leaves-Optimization by a Mixture Design of the Experimental Method.

Soybeans are commonly known as a valuable source of biologically active compounds including isoflavones as well as allantoin and alpha-hydroxy acids. Since these compounds exhibit skin therapeutic effects, they are widely used in the cosmetic and pharmaceutical industries. The presented paper shows the optimization of three solvent systems (ethanol, water, and 1,3-propanediol) to increase the extraction efficiency of isoflavones (daidzin, genistin, 6″-O-malonyldaidzin, 6″-O-malonylglycitin, 6″-O-malonylgenistin), allantoin, and alpha-hydroxy acids (citric acid, malic acid) from soybean leaves. A simplex centroid mixture design for three solvents with interior points was applied for the experimental plan creation. Based on the obtained results of metabolite extraction yield in relation to solvent composition, polynomial regression models were developed. All models were significant, with predicted R-squared values between 0.77 and 0.99, while in all cases the model's lack of fit was not significant. The optimal mixture composition enabling the maximization of extraction efficiency was as follows: 32.9% ethanol, 53.9% water, and 13.3% propanediol (v/v/v). Such a mixture composition provided the extraction of 99%, 91%, 100%, 92%, 99%, 70%, 92%, and 69% of daidzin, genistin, 6″-O-malonyldaidzin, 6″-O-malonylglycitin, 6″-O-malonylgenistin, allantoin, citric acid, and malic acid, respectively. The solvent mixture composition developed provides a good extraction efficiency of the metabolites from soybean leaves and high antioxidant properties.

A design-of-experiment approach for obtaining Symphytum officinale L. extracts for cosmetic purposes

Promotion of wound or bone healing and reduction of inflammation are commonly known therapeutic qualities of comfrey (Symphytum officinale). Given the presence of active constituents, including allantoin and phenolics, comfrey is widely used in cosmetic and pharmaceutical industries. The aim of this study was to optimize a three-solvent system (water, ethanol, 1,3-propanediol) to maximize the extraction efficiency of allantoin, rosmarinic acid, rabdosiin, and globoidnan A in accordance with the approach of the simplex centroid mixture design. Polynomial regression models of the mixture composition showed the impact of the extracts on cytotoxicity, metalloproteinase inhibition activity, and antioxidant properties response. Additionally, the physical properties, including surface tension and contact angle of the mixture composition, were measured. Based on the maximization of the extraction efficiency of all compounds, an optimum solvent composition was determined as 30.9% of water, 39.2% of ethanol, and 29.9% of propanediol. Such a mixture allowed extraction of 93.6%, 96.8%, 77.0%, and 97.2% of the total amount of allantoin, rosmarinic acid, rabdosiin, and globoidnan A, respectively. The optimal mixture composition for extraction of the compounds was not correlated with inhibition of metalloproteinase activity and cell viability, while a strong positive relationship with antioxidant properties was observed. The optimized solvent composition ensured good extraction efficiency, and the extract had high antioxidant properties. In the near future, in vivo studies with instrumental methods should be conducted to evaluate the practical application of the extracts in the cosmetic industry.

Evaluation of a combination of Citrus aurantium var. Dulcis essential oil and albendazole for the treatment of sheep gastrointestinal nematodes

Citrus fruits are consumed all over the world and their by-products are used for animal feed and essential oils production. This study aimed to evaluate the in vitro and in vivo activity of Citrus aurantium var. Dulcis essential oil (CaEO) combined with ABZ against benzimidazole resistant Haemonchus contortus. In vitro egg hatching assays (EHA) were performed using CaEO and ABZ to estimate the effective concentration to achieve 50% egg death (EC50) values and calculate the test essential oil and drug combinations using a simplex-centroid mixture design. These concentrations were used for a second round of EHAs. Sixteen sheep were randomly allocated into two groups and treated with ABZ and the combination of CaEO and ABZ, and faecal egg count reduction tests were performed. In the first round of EHA, CaEO and ABZ showed EC50 values of 0.57 and 0.0048 mg mL−1, respectively. The H. contortus strain used in the study was shown to be highly benzimidazole resistant, with only 1.5% of parasites having susceptible ß-tubulin SNP genotypes. The ABZ reduced the shedding of nematode eggs by 78%, however, its combination with CaEO reduced faecal egg counts by only 9%. The present study is important to highlight the interferences of natural products in anthelmintic metabolism and consequently in drug efficacy.

Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling.

This study is about the combined antimicrobial effect of essential oils (EOs), namely Mediterranean (MN) EO, German thyme (GT) EO, Cinnamon (CN) EO, Indian (IN) EO, Asian (AN) EO, and citrus extract (CE) against spoilage bacteria (Lactobacillus sakei, Lactobacillus curvatus, Leuconostoc mesenteroides, Carnobacterium divergens, Brochothrix thermosphacta, and Pseudomonas aeruginosa) and selected pathogenic bacteria (E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes). Firstly, each EO and CE were screened for antibacterial activity by microdilution assay, and the most efficient antimicrobial extracts were selected based on the lowest MIC values to perform the combination assays. Afterward, a simplex-centroid mixture design was used to develop optimal antimicrobial mixtures capable of protecting meat from spoilage and pathogenic bacteria. The optimization tool allowed us to postulate models and validate them statistically as well as to create a prediction profile of the experiment. Thus, the optimal mixtures named active formulation 1 (AF1) containing MN EO/GT EO/VC EO/CE with a ratio of 1:2:2:1 and active formulation 2 (AF2) containing IN EO/AN EO/CE/VC EO with a ratio of 2:2:1:2, were developed based on the demonstration of their synergistic effect against tested bacteria. The obtained formulations at organoleptically acceptable concentrations could be applied in the preservation of meat and meat products.

Plastic behaviour of clay materials for the manufacture of fast-drying red ceramics

AbstractFast drying (~60 min) is useful for optimizing production processes by increasing productivity and reducing costs and environmental impacts, especially in red ceramic industries in Brazil. However, suitable clays are necessary and, currently, studies focused on the plastic behaviour of clays with compositions suitable for extrusion, especially for fast drying, are scarce. Therefore, in this study, three different clays from the same mineral deposit were studied for producing clay-based structural products via fast drying. The clays were characterized according to their chemical, mineralogical and thermal properties, particle size, cation-exchange capacity, specific surface area and open pore volume distribution. Ten formulations were developed using a simplex-centroid mixture design of experiments and their plasticity index (PI) values were determined. The response surfaces of the formulations were evaluated according to their PI, while the formation characteristics were determined according to their extrusion workability factor values. Formulations F5 (50.0 wt.% yellow clay and 50.0 wt.% green clay) and F8 (66.6 wt.% yellow clay, 16.7 wt.% grey clay and 16.7 wt.% green clay; PI = 15.5–16.6%) displayed optimal extrusion properties, followed by formulations F7 (33.3 wt.% yellow clay, 33.3 wt.% grey clay and 33.3 wt.% green clay) and F10 (16.7 wt.% yellow clay, 16.7 wt.% grey clay and 66.6 wt.% green clay; PI = 13.8–14.2%), which are within acceptable extrusion index values. Thus, the chosen formulations have significant potential for use in the manufacture of fast-drying red ceramics.

Effects of solvent extraction on phenolic concentration and antioxidant capacity of the Oedogonium sp. (Chlorophyta) using a simplex-centroid mixture design

Among the freshwater benthic macroalgae found in Brazilian rivers and streams, species of Oedogonium (Chlorophyta) have shown great ability to produce high biomass in several environmental conditions. Their resilience to eutrophic habitats provides an opportunity to assess the use of Oedogonium biomass for applications in different fields, especially those related to the extraction of biologically active compounds of interest for health, food, and cosmetic applications. Thus, this study assessed the effects of different organic solvents (acetone, ethanol, and methanol) and their mixtures when combined with water (20% v/v), on the extraction efficiency of total phenolic compounds (TPC), and their antioxidant capacity (AC), from Oedogonium sp. biomass, using simplex-centroid mixture design. TPC ranged from 90 to 150 mg of gallic acid equivalent per 100 g dry weight (DW), while AC ranged from 1 to 8 µM of Trolox equivalent per gram (DW). The highest TPC and AC were found for extracts using an ethanol/acetone (50:50) binary aqueous solvent mixture, while the lowest values for both TPC and AC were found for the methanolic aqueous solvent. Considering the relatively low-cost and less adverse environmental impacts of the ethanol and acetone aqueous mixture, our results suggest that the use of this specific mixture of organic solvents may have significant advantages in an eventual industrial process for the extraction of phenolic compounds from Oedogonium species.

Multiobjective response and chemometric approaches to enhance the phytochemicals and biological activities of beetroot leaves: an unexploited organic waste.

Research on medicinal plants is developing each day due to inborn phytochemicals, which can encourage the progress of novel drugs. Most plant-based phytochemicals have valuable effects on well-being. Among them, beetroot leaves (BL) are known for their therapeutic properties. Here, three solvents, namely, acetonitrile, ethanol, and water, and their combinations were developed for BL extraction and simultaneous assessment of phytochemical compounds and antioxidant and antifoodborne pathogen bacteria activities. By using the augmented simplex-centroid mixture design, 40.40% acetonitrile diluted in water at 38.74% and ethanol at 20.86% favored the recovery of 49.28mg GAE/mL (total phenolic content (TPC)) and 0.314mg QE/mL (total flavonoid content (TFC)), respectively. Acetonitrile diluted in water at 50% guarantees the best antioxidant activity, whereas the optimal predicted mixture for the highest antibacterial activity matches 24.58, 50.17, and 25.25% of acetonitrile, ethanol, and water, respectively. These extraction conditions ensured inhibition of Staphylococcus aureus, Salmonella enterica, and Escherichia coli, respectively, at 0.402, 0.497, and 0.207mg/mL. Under optimized conditions, at three concentrations of BL, minimal inhibitory concentration (MIC), 2 × MIC, and 4 × MIC, a linear model was employed to investigate the inhibition behavior against the three tested bacteria. The early logarithmic growth phase of these bacteria illustrated the bactericidal effect of optimized extracted BL with a logarithmic growth phase inferior to 6h. Therefore, BL extract at 4 × MIC, which corresponds to 1.608, 1.988, and 0.828mg/mL, was more efficient against S. aureus, S. enterica, and E. coli.

Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables.

For the food sector, onion rejects are an appealing source of value-added byproducts. Bioactive compounds were recovered from yellow onion rejects using a pulse electric field process at 6000 v and 60 pulses. The onion extract was encapsulated with whey protein isolate (WPI), pectin (P), and sodium caseinate (SC) with a mass ratio of 1:5 (extract/wall material, w/w). A Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material for the encapsulation of onion reject extract by freeze-drying (FD). The optimal wall materials were 47.6 g/100 g (SC), 10.0 g/100 g (P), and 42.4 g/100 g (WPI), with encapsulation yield (EY) of 85.1%, total phenolic content (TPC) of 48.7 mg gallic acid equivalent/g DW, total flavonoid content (TFC) of 92.0 mg quercetin equivalent/g DW, and DPPH capacity of 76.1%, respectively. The morphological properties of the optimal encapsulate demonstrated spherical particles with a rough surface. At optimal conditions, the minimum inhibitory concentration (MIC) of the extract (mean diameter of inhibition zone: 18.8 mm) was shown as antifungal activity against Aspergillus niger.

An Optimization of Oregano, Thyme, and Lemongrass Essential Oil Blend to Simultaneous Inactivation of Relevant Foodborne Pathogens by Simplex-Centroid Mixture Design.

(1) Background: This study aimed to use the simplex-centroid mixture design methodology coupled with a microdilution assay to predict optimal essential oil (EO) formulations against three potential foodborne pathogens simultaneously through the desirability (D) function. (2) Methods: Oregano (ORE; Origanum vulgare), thyme (THY; Thymus vulgaris), and lemongrass (LG; Cymbopogon citratus) and their blends were evaluated concerning minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Salmonella enterica serotype Enteritidis, Escherichia coli and Staphylococcus aureus. (3) Results: THY combined with ORE or LG were the most promising EO formulations in inhibiting and killing each bacterium separately. Regarding the simultaneous effect, the optimal proportion for maximum inhibition was composed of 75% ORE, 15% THY, and 10% LG, while for maximum inactivation was 50% ORE, 40% THY, and 10% LG. (4) Conclusion: The multiresponse optimization allowed identifying an EO blend to simultaneously control three potential foodborne pathogens. This first report could be a helpful natural and green alternative for the industry to produce safer food products and mitigate public health risks.

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

Effect of solvent mixtures on the ultrasound-assisted extraction of compounds from pineapple by-product

Extraction of compounds from pineapple by-products can be affected by operational conditions and solvents. This study aimed to (i) carry out the ultrasound-assisted extraction of phenolic compounds from pineapple peels using different types of solvents and operating conditions and (ii) characterize the extracts obtained. The solvents with the highest efficiency in extracting total phenolic compounds (TPC), namely water, ethanol, and acid solution (1 mol L−1 HCl), were tested in different proportions using a simplex-centroid mixture design. The effects of time (5–45 min), temperature (30–60 °C), and ultrasonic power (0–100 W) were also evaluated. Extracts were assessed for antioxidant potential, phenolic profile, and sugar composition. TPC contents ranged from 219.75 to 405.06 mg GAE 100 g−1, with the highest value obtained in the mixture of ethanol (0.50) and acid solution (0.50). The extract with the highest TPC content and antioxidant activity was obtained at 60 °C, 50 W of ultrasonic power and 30 min. The extract obtained under these conditions contained fructose (7.17 g 100 g−1) and glucose (8.29 g 100 g−1) as major soluble sugars and caffeic acid (217.65 mg 100 g−1) as the major phenolic acid. Therefore, the extraction of compounds under the conditions studied is an alternative to the valorization of pineapple waste.

Biotechnological valorization of oilseed cakes: Substrate optimization by simplex centroid mixture design and scale‐up to tray bioreactor

AbstractSunflower (SFC), rapeseed (RSC), and soybean cakes (SBC) are examples of oilseed cakes (OC) used in animal feed. Bioprocessing of these OC by solid‐state fermentation (SSF) aims to boost OC applications in feed and other industries by reducing antinutritional factors and releasing enzymes and antioxidants. A simplex centroid design was performed to optimize the substrate composition of SFC, RSC and SBC mixtures that maximize lignocellulolytic enzymes production by SSF with Aspergillus niger and consequently improve the nutritional properties of OC. Enzyme production by SSF of OC mixtures exceeded the activity values obtained using a single oilseed cake. A mixture composed of 50% (w/w) RSC and SBC was found to be the optimum substrate. The scale‐up from flasks to tray‐type bioreactors demonstrated SSF reproducibility, leading to the production of 299 U g−1 cellulase, 1476 U g−1 xylanase, 191 U g−1 β‐glucosidase and 220 U g−1 protease. The obtained enzymatic extract also presented antioxidant activity (around 50 μmol Trolox equivalents/g). This study demonstrated that bioprocessing of OC mixtures through SSF is an effective approach to obtain value‐added products with applications as feed or feed additives and to increase the liberation of bioactive compounds with applications in the feed, food, cosmetic and pharmaceutical industries. © 2022 Society of Chemical Industry and John Wiley &amp; Sons, Ltd.

Obtaining and characterization of olive (Olea europaeaL.) pomace flour: An investigation on its applicability in gluten‐free cake formulations added with xanthan

Olive pomace (OP) is a recognized cheap and abundant source of nutrients and gelling material. This study explored for the first time a total substitution of wheat flour by a mix of pulp-enriched flour derived from OP (OPF) with corn flour (CF) and/or rice flour (RF) for obtaining gluten-free (GF) cakes. OPF markedly increased lipid (9.37%–9.85%) and fiber (1.82%–3.16%) contents of GF cakes, which showed to have bioactivity in terms of total phenolic content (12.5–19.5 mg GAE/g) and antiradical activity (62.3%–90.1%). Xanthan gum (XG) addition (0.25% w/w) to GF cakes improved crumb structure, color, and helped to reduce crumb hardiness. A simplex centroid mixture design indicated interactions between OPF, CF, and RF affecting the firmness of GF cakes (1.97–7.48 N). Overall, F2 and F3 led to the best formulations with OPF, as this highly valuable and functional ingredient when associated with XG technologically improved GF cake formulations. Novelty impact statement The pomace obtained from olive oil extraction processing, a low commercial value by-product was freeze-dried and incorporated into gluten-free cake formulations as flour (OPF) to partially replace corn and rice flours. The performance of OPF with and without hydrocolloid (xanthan gum) was assessed, resulting in a highly nutritive, with pleasant appearance and acceptable texture cakes. This investigation highlights the potential application of bioactive-rich OPF as an alternative ingredient for incorporation in foods destined for celiac patients.

Development of a magnetic sorbent based on synthesis of MOF-on-MOF composite for dispersive solid-phase microextraction of five phthalate esters in bottled water and fruit juice samples

A straightforward sample preparation method based on dispersive micro solid-phase extraction was developed to simultaneous extract phthalate esters in bottled water and fruit juice samples. The novel and efficient sorbent for the extraction of phthalate esters was prepared by combining three components, including ZIF-8 @ ZIF-67 as a MOF-on-MOF and Fe3O4 nanoparticles as a magnet component, and SiO2 using the sol–gel technique. A simplex centroid mixture design was generated to optimize the value of sorbent components. The optimum sorbent was characterized by investigating the FTIR spectra, FE-SEM images, EDX pattern, VSM image, and XRD pattern. Besides, practical factors in the microextraction procedure were optimized using one factor at a time and experimental design (definitive screening design and central composite design). The method was linear for determining dimethyl phthalate, diethyl phthalate, di-n-butyl phthalate, benzyl butyl phthalate, and di-isobutyl phthalate were 0.03–25, 0.03–25, 0.05–30, 0.07–30, and 0.05–30 ng mL−1 with determination coefficients (R2) higher than 0.9907, respectively. Intra-day and inter-day RSDs were in the ranges of 3.18–4.97 % and 5.16–6.35 %, respectively. Also, the limit of detections and limit of quantitation for the analyte determination were lower than 0.02 and 0.07 ng mL−1, respectively. Analysis of two mineral water samples, drinking water, and two fruit juice samples (apple and grape) packed in bottles as real samples using the procedure indicated that the method is satisfactory for measuring phthalate esters due to proper recoveries and relative standard deviations in the range of 84.0–106.0 % and 3.57–8.33 %, respectively.

Optimization of flour-replacing ingredients for low-carbohydrate, gluten-free muffins via a mixture design with complete sucrose substitution by d-allulose or d-tagatose

Consumer acceptance testing found wheat flour alternatives can be combined with rare sugars to create acceptable lower sugar, gluten-free muffins. Muffins were developed and optimized using an initial screening procedure. A simplex centroid mixture design defined combinations of wheat-flour alternates. Ninety-one randomized baked blends were analyzed and compared for physical and basic sensory attributes using numerical optimization techniques. Blends of almond flour, whey protein concentrate, and a 50/50 blend of oat fibre and resistant maltodextrin achieved desired structures for high-protein and high-fibre muffins. Combinations of non-dairy coconut creamer, whey protein concentrate, and the same blend of oat fibre and maltodextrin composed the high-fat variant. Optimized flour replacement blends enabled a sugar replacement comparison in a separate categorical design. Vanilla-flavored muffins formulated with monosaccharides (allulose or tagatose) or sucrose (as a control), had sweetness levels augmented with stevia to theoretically equivalent levels. Muffins with allulose or tagatose differed from those containing sucrose in water activity and crust colour (lightness, L*). Overall liking for sucrose substituted formulations compared favorably in a consumer acceptance panel (n = 58). After providing the nutritional composition for sampled products at the conclusion of the sensory analysis, purchase intent of sugar substituted products was comparable to the control muffins.

Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions.

Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their health-promoting effects. However, these compounds have been poorly investigated in the different parts of the camu-camu fruit (pulp, peel, and seeds). This study aimed to optimize the solvent composition for extraction of phenolic compounds from pulp, peels, and seeds of camu-camu through a simplex-centroid mixture design. Then, the profile of phenolic compounds in samples of camu-camu pulp, peels, and seeds from different regions in Brazil and South America was determined by UPLC-ESI-MS/MS. Aqueous ethanol (80%, v/v) yielded the highest extraction for the pulp and peel, while aqueous methanol (50%, v/v) was selected for the seed. Camu-camu parts had p-coumaric acid, catechin, epicatechin, luteolin, rutin, and quercetin, with catechin as the major compound in the pulp, peels, and seeds of all the evaluated samples. The peel showed lower concentrations of these compounds compared with the pulp and the seed; the content of phenolic compounds also differed according to the geographic region. These results broaden the knowledge on phytochemical extraction and composition of camu-camu pulp, peel, and seed and may guide future applications of their extracts in the food industry.

Biotransformation of food waste to bio-products: biogas and biofertilizer

ABSTRACT This work aims to optimise the double recovery of the production of biogas and biofertilizer from abundant organic waste from agro-industrial activities such as fisheries, poultry slaughter, canteens, restaurants or kitchens by mesophilic anaerobic digestion and by formulation. The ten-point simplex-centroid mixture design strategy was used to achieve the desired initial C/N ratio for an effective biotransformation. Monitoring of this anaerobic digestion took place for 18 days. Physicochemical and microbiological parameters were controlled at the beginning and the end of this process. The results showed that the best mixture for an optimal biogas production was the one that simultaneously includes the three components of the formulation with a slightly higher percentage of potato peelings. The quality control and fertilisation test proved that the special formula meets the criteria required by the NF U 44051 standard and is suitable for the peppers crop.

Facile Synthesis of ZnO-CeO2 Heterojunction by Mixture Design and Its Application in Triclosan Degradation: Effect of Urea.

In this study, simplex centroid mixture design was employed to determine the effect of urea on ZnO-CeO. The heterojunction materials were synthesized using a solid-state combustion method, and the physicochemical properties were evaluated using X-ray diffraction, nitrogen adsorption/desorption, and UV–Vis spectroscopy. Photocatalytic activity was determined by a triclosan degradation reaction under UV irradiation. According to the results, the crystal size of zinc oxide decreases in the presence of urea, whereas a reverse effect was observed for cerium oxide. A similar trend was observed for ternary samples, i.e., the higher the proportion of urea, the larger the crystallite cerium size. In brief, urea facilitated the co-existence of crystallites of CeO and ZnO. On the other hand, UV spectra indicate that urea shifts the absorption edge to a longer wavelength. Studies of the photocatalytic activity of TCS degradation show that the increase in the proportion of urea favorably influenced the percentage of mineralization.