{
  "abstract": "Apple, pear and grape pomaces are underexploited sources of phenolic compounds, potential natural alternatives to synthetic antioxidants. This study evaluated their cold-macerated (4 °C) extracts in ghee and in butter packaged in active chitosan films. Extracts were obtained under a 2² factorial design (water or absolute ethanol; 24 or 48 h). Ethanol yielded higher total phenolic content (TPC) and antioxidant capacity than water, particularly in grape pomace. The 48 h ethanolic extracts of apple (AP-E), pear (PP-E) and grape (GP-E) pomaces were selected for their higher TPC and antioxidant capacity; GP-E showed an IC₅₀ at least 94% lower than AP-E and PP-E in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. In ghee under accelerated storage (30, 45 and 60 °C, 35 days), extracts were compared to a synthetic Butylated Hydroxyanisole/Butylated hydroxytoluene (BHA/BHT) blend using oxidation kinetics and Arrhenius modeling. GP-E exhibited the lowest oxidation rate constants at all temperatures, significantly below BHA/BHT. PP-E did not differ significantly from the synthetic blend at 45 and 60 °C, and AP-E presented no significant effect at 60 °C. In butter wrapped in functionalized chitosan films (15 days storage at 21 and 30 °C), GP-E films produced the lowest oxidation values. PP-E films did not differ significantly from polyethylene control. These results suggest GP-E, and to a lesser extent PP-E, as a potential natural antioxidant for high-fat dairy matrices.",
  "abstract_shown": true,
  "affiliations": [
    "Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizábal 90700, Tlaxcala, Mexico.",
    "Facultad de Enología y Gastronomía, Universidad Autónoma de Baja California, Carretera Transpeninsular Ensenada-Tijuana No. 3917, Colonia Playitas, Ensenada 22860, Baja California, Mexico."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Itzel Yoali Hernández-Montesinos",
      "orcid": "0009-0001-3406-2694"
    },
    {
      "affs": [
        0
      ],
      "name": "David Fernando Carreón-Delgado",
      "orcid": "0009-0008-0682-3952"
    },
    {
      "affs": [
        1
      ],
      "name": "Liliana Del Rocío Castro-López",
      "orcid": "0000-0002-2491-7433"
    },
    {
      "affs": [
        0
      ],
      "name": "Carolina Ramírez-López",
      "orcid": "0000-0002-9757-112X"
    },
    {
      "affs": [
        0
      ],
      "name": "Oxana Lazo Zamalloa",
      "orcid": "0000-0002-8176-5907"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/148d6f5gxzwnw.bib",
  "cited_by": 0,
  "doi": "10.3390/foods15203736",
  "fulltext_url": "https://europepmc.org/articles/PMC13704126",
  "id": "148d6f5gxzwnw",
  "issns": [
    "2304-8158"
  ],
  "landing_url": "https://europepmc.org/article/MED/42940374",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1605|Edible Oils Quality and Analysis"
    ]
  ],
  "openalex": "W7223040218",
  "pdf_url": "https://europepmc.org/articles/PMC13704126?pdf=render",
  "pmcid": "PMC13704126",
  "pmid": "42940374",
  "published": "2026-10-20",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/148d6f5gxzwnw.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:22:12Z",
      "native_id": "MED:42940374",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42940374"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "openalex:1605|Edible Oils Quality and Analysis",
      "subfield": "organic"
    }
  ],
  "title": "Application of Antioxidants from Agro-Industrial By-Products in Dairy Fat Systems: Oxidation Kinetics of Ghee and Active Packaging for Butter.",
  "title_text": "Application of Antioxidants from Agro-Industrial By-Products in Dairy Fat Systems: Oxidation Kinetics of Ghee and Active Packaging for Butter.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:22:12Z",
  "url": "https://research.draconitic.com/paper/148d6f5gxzwnw",
  "venue": "Foods (Basel, Switzerland)",
  "versions": []
}