J. Fernando Ayala-Zavala
Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Hermosillo, Sonora, Mexico (83000)
[ 1 ] - Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process
The extraction method is critical for the recovery of phenolic compounds. The main goal was to evaluate the effect of an extraction process from mango seed on their phenolic profile, antioxidant and antimicrobial capacities. Phenolic extraction was performed in different steps: maceration, alkaline hydrolysis, acid/alkaline hydrolysis, polar and non-polar fraction of an ethyl acetate separation...
[ 2 ] - Antiradical, Antibacterial and Oxidative Stability of Cinnamon Leaf Oil Encapsulated in β-cyclodextrin
Safety and quality of food have become a challenge for the food industry looking to replace synthetic preservatives with natural agents. In this context, cinnamon leaf essential oil (CLO) showed to be potent antioxidant and antimicrobial agent; however, its active compounds are highly reactive volatiles and grant strong odors and flavors when used as food additive. With this in mind, the object...