Novel trends in development of dietary fiber rich meat products-a critical review

Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives

The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (p ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties.

Dietary Supplementation with Complex Enzymes and Tea Residue Improved the Production Efficiency of Xiangling Pigs

This study evaluated the effects of tea residue combined with complex enzymes on the growth performance, serum biochemistry, meat quality, and intestinal microbiota of Xiangling fattening pigs. A total of 120 healthy Xiangling fattening pigs, with an average weight of 47.93 kg (±15.28 kg), were randomly assigned to five treatment groups, each comprising four replicates of six pigs. The control group (CON) received a basal diet; the experimental groups received a diet containing 5.8% fermented tea residue as an alternative energy and protein source (dry matter basis) and mixed additional 0 (CZ), 200 (M200), 400 (M400), and 800 (M800) complex enzymes. The trial lasted for 83 days. The results showed that tea residue and complex enzymes failed to affect growth performance (p > 0.05). Tea residue reduced the serum aspartate aminotransferase and alkaline phosphatase activities (p < 0.01), and complex enzyme supplementation lowered the total cholesterol levels and reduced the alanine aminotransferase activity (p < 0.05). Additionally, tea residue decreased the pH24h and b*1h values (p < 0.05), and complex enzyme supplementation increased the L*24h value and pork shear force (p < 0.05). In terms of amino acid content, tea residue significantly elevated aspartic acid and inosine monophosphate (p < 0.05), and complex enzyme addition increased the glutamic acid, lysine, alanine, valine, tyrosine, isoleucine, leucine, and phenylalanine levels (p < 0.05). The 800 mg/kg complex enzyme group exhibited a reduction in the C10:0, C15:0, and C17:0 contents (p < 0.05). Microbial analysis showed that tea residue promoted the abundance of Oribacterium and Butyricicoccus, while enzyme supplementation enriched Eggerthellaceae, Oscillospirales, and Peptococcaceae. Overall, the combination of tea residue and complex enzymes improved the pork quality, enhanced metabolic health markers, and modulated the gut microbiota composition, with the 400 mg/kg enzyme dose (M400) achieving the most pronounced benefits. These findings suggest a potential feeding strategy for improving pork quality without compromising growth performance.

Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics.

Development and Evaluation of Low-Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources

In recent years, high-oil-content fried products, such as nuggets, have posed a significant challenge and concern for consumers, leading to increased interest in fiber-enriched meat alternatives that offer specific functional properties and health benefits. This study investigated the incorporation of quinoa flour and date seed powder as fiber sources into chicken and fish paste formulations at a 6% concentration, with varying ratios of quinoa flour to date seed powder: 0:0 (T1), 100:0 (T2), 75:25 (T3), and 50:50 (T4). The results demonstrated that adding these ingredients markedly improved the dietary fiber content, water holding capacity, cooking yield, and pH levels of the nuggets (p < 0.05). Notably, the T4 treatment exhibited the lowest oil absorption (3.82 g for chicken and 5.19 g for fish per 100 g of product) among all formulations (p < 0.05). The fiber-enriched nuggets exhibited noticeable differences in texture and color. Additionally, the incorporation of quinoa flour and date seed powder positively influenced the sensory attributes of the nuggets, with T3 achieving the highest overall acceptance score. This formulation was identified as the most favorable option for both chicken and fish nuggets, owing to its optimal cooking yield, high acceptance, adequate fiber content, and minimal oil absorption.

Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients

This study intended to assess the impacts of the following plant ingredients as treatment named 2.5% alginate paste (TAG), carrot (TRC), red cabbage (TCA), chickpea (Cicer arietinum; TCP), and included in pork loin meat to produce hybrid meat steak (HBM) to provide healthy meat products suitable for the flexitarian consumers. Plant ingredients were added to the treatment groups at 30%. Results illustrate that HBM steaks had higher (p<0.05) moisture content than HBM steaks. In raw HBM steaks, pH, CIE L*, and CIE a* were increased than pork steak. Pork steak and TCP demonstrated the highest (p<0.05) cooking loss followed by TRC, TCA, and TAG, whereas, TRC and TCA had higher (p<0.05) releasing water content followed by pork, TCP, and TAG. HBM steaks demonstrated a lower (p<0.05) Warner-Bratzler shear force value than pork steaks. According to the sensory panel pork steak and TAG had overall higher acceptance (p<0.05) followed by TRC, TCP, and least for TCA, which was suggested as especially suitable for the elderly or kids. The electronic tongue system revealed higher (p<0.05) umami intensity and bitterness in HBM steaks than in pork steak. The richness value was higher in pork steak followed by TAG, TCP, and TRC, and lowest in TCA. Therefore, the current study demonstrated that plant ingredients can successfully be incorporated into pork loin to make suitable flexitarian steak to keep eating meat but in a lower concentration.

Effect of Passiflora Edulis Sims Peel Feed on Meat Quality of Finishing Pigs

Passiflora edulis Sims peel (Chinese name Baixiangguo, BXG) is a by-product with a high nutritional and economic value of Passiflora edulis Sims. In this study, corn was partly replaced with BXG to make feed for finishing pigs and the effects on the carcass traits, meat quality, muscle amino acid profile, and gene expression of finishing pigs were evaluated. A total of 20 healthy finishing pigs (Duroc × Landrace × Large) were randomly divided into two groups. The control group (CON) was fed the basal diet, and the experimental group (BXG) was fed a basal diet with BXG instead of 10% corn for a period of 43 d. Compared to the CON group, the carcass weight, intramuscular fat content, and marbling score were significantly increased, while the drip loss, b* value, and shear force of the BXG group were significantly reduced (p < 0.05). Gene expression analysis showed that the mRNA expression of lipid synthesis and oxidative-type fiber related genes was significantly increased in the BXG group (p < 0.05). Proteomic research revealed that the metabolic pathways of the BXG and CON groups differed significantly. A total of 36 differentially expressed proteins were identified, mainly related to energy metabolism, fatty acid degradation, and endocrine regulation pathways. However, the contents of glutamine, glutamate, proline, and other amino acids in the BXG group were significantly reduced (p < 0.05). Overall, this study has a positive effect on improving meat quality, but the specific mechanism needs to be further explored, which offers practical guidance for the application of BXG in producing higher-quality pork and further promotes its commercial application.

Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder

The effects of cauliflower treated with atmospheric cold plasma (ACP), as a natural nitrite source, on the curing of ground ham and nitrosamine formation were investigated. Ground ham was prepared using sodium nitrite and ACP-treated cauliflower powder (PTCP) to achieve initial nitrite concentrations of 60 and 100 mg/kg, respectively. ACP treatment generated nitrite in cauliflower but significantly reduced the antioxidant activity (P < 0.05). As a nitrite source, PTCP had similar effects as sodium nitrite in the development of cured color in ground ham, with a comparable residual nitrite content (P ≥ 0.05). Three nitrosamines, N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), and N-nitrosopyrrolidine (NPYR), were detected in ground ham. NPYR formation was significantly lower in ground ham treated with PTCP at an initial nitrite concentration of 100 mg/kg (P < 0.05). Therefore, the use of a natural nitrite source manufactured through ACP treatment can prospectively achieve suitable curing efficiency while simultaneously suppressing nitrosamine formation.

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP's polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP's versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency.

A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.

Plant-Based Ingredients Utilized as Fat Replacers and Natural Antimicrobial Agents in Beef Burgers

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo (Citrus lemon) and carob seed gum (Ceratonia siliqua), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle (Urtica dioica) leaves and medlar (Eriobotrya japonica) seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against Pseudomonas spp. and Listeria innocua strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting Enterobacteriaceae and Pseudomonas spp. Anti-Listeria efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts.

Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Euterpe oleracea Mart.) and Sea Buckthorn (Hippophae rhamnoides L.) Berries

BACKGROUND

The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices.

METHODS

Five variants of innovative burgers were obtained, differing in the proportion of juices in the recipe. The pH of meat stuffing, thermal losses, production yield, color (CIE L*a*b*), content of polyphenolic compounds, degree of oxidation of the lipid fraction (TBARS), and antioxidant activity against ABTS radicals were determined. Anti-diabetic activity was measured as the ability to inhibit α-glucosidase and dipeptidyl peptidase-4 activity. A sensory evaluation was also performed.

RESULTS

Beef burgers formulated with açaí and sea buckthorn juices had up to five times higher total polyphenol content than burgers without added juices. The addition of the juices increased antioxidant activity against ABTS radicals (from 42 to 440 µmol/L/100 g) and effectively inhibited oxidation of the lipid fraction of the beef burgers. Recipe modifications resulted in changes in the color parameters of the beef burgers and had a positive effect on the sensory quality attributes evaluated. Beef burgers containing 0.5 g of açaí juice and 1.0 g of sea buckthorn juice were rated the best in terms of acceptability of appearance, aroma, color, juiciness, and tenderness. The addition of açaí and sea buckthorn juice did not increase the inhibitory activity against α-glucosidase and dipeptidyl peptidase-IV of the innovative beef burgers.

CONCLUSIONS

The proposed recipe modification may be an effective way to fortify beef burgers with phytochemicals with antioxidant properties while maintaining their sensory properties.

Multi-omics reveal the effects and regulatory mechanism of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs

This study aimed to reveal the effects and regulatory mechanism of dietary NDF on the performance of pigs by multi-omics analysis. Results showed that 16 % dietary NDF significantly improved meat quality, increased flavor amino acid content, and reduced backfat thickness and the feed-to-gain ratio. 16S rDNA sequencing showed that 16 % NDF significantly increased the abundance of Akkermansia, Lachnoclostridium, and Ruminococcus. Transcript analysis showed that genes related to muscle development and lipid metabolism were significantly modified. Metabonomic analysis showed that 16 % NDF significantly increased amino and fatty acid related metabolites. Correlation analysis suggested that 16 % NDF treatment may alter the gut microbiota and metabolites, regulate the expression of genes related to lipid and amino metabolism, and ultimately affect the flavor and performance of pigs. This study provides a novel understanding about the effect and regulatory mechanism of NDF supplements on the finishing pigs and a relevant reference for the improvement of diet formulation.

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.

The effects of synbiotics-glyconutrients on growth performance, nutrient digestibility, gas emission, meat quality, and fatty acid profile of finishing pigs

Glyconutrients help in the body's cell communication. Glyconutrients and synbiotics are promising options for improving immune function. Therefore, we hypothesized that combining synbiotics and glyconutrients will enhance pig nutrient utilization. 150 pigs (Landrace × Yorkshire × Duroc), initially weighing 58.85 ± 3.30 kg of live body weight (BW) were utilized to determine the effects of synbiotics-glyconutrients (SGN) on the pigs' performance, feed efficiency, gas emission, pork traits, and composition of fatty acids. The pigs were matched by BW and sex and chosen at random to 1 of 3 diet treatments: control = Basal diet; TRT1 = Basal diet + SGN 0.15%; TRT2 = Basal diet + SGN 0.30%%. The trials were conducted in two phases (weeks 1-5 and weeks 5-10). The average daily gain was increased in pigs fed a basal diet with SGN (p = 0.036) in weeks 5-10. However, the apparent total tract digestibility of dry matter, nitrogen, and gross energy did not differ among the treatments (p > 0.05). Dietary treatments had no effect on NH3, H2S, methyl mercaptans, acetic acids, and CO2 emissions (p > 0.05). Improvement in drip loss on day 7 (p = 0.053) and tendency in the cooking loss were observed (p = 0.070) in a group fed basal diets and SGN at 0.30% inclusion level. The group supplemented with 0.30% of SGN had higher levels of palmitoleic acid (C16:1), margaric acid (C17:0), omega-3 fatty acid, omega-6 fatty acid, and ω-6: ω-3 ratio (p = 0.034, 0.020, 0.025, 0.007, and 0.003, respectively) in the fat of finishing pigs. Furthermore, group supplemented with 0.30% of SGN improved margaric acid (C17:0), linoleic acid (C18:2n6c), arachidic acid (C20:0), omega 6 fatty acid, omega-6 to omega-3 ratio, unsaturated fatty acid, and monounsaturated fatty acid (p = 0.037, 0.05, 0.0142, 0.036, 0.033, 0.020, and 0.045, respectively) in the lean tissues of finishing pigs compared to pigs fed with the control diets. In conclusion, the combination of probiotics, prebiotics, and glyconutrients led to higher average daily gain, improved the quality of pork, and more favorable fatty acid composition. Therefore, these results contributed to a better understanding of the potential of SGN combinations as a feed additive for pigs.

Properties and physiological effects of dietary fiber-enriched meat products: a review

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly (p < 0.05) decreased in C-S (control) sausages and increased (p < 0.05) in SK-S and LS-S sausages. The protein content decreased (p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend (p < 0.05). A significant (p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log10cfu g-1) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness (p < 0.05) and cohesiveness (p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.

Assessment of Nitrite Content in Vienna Chicken Sausages Using Near-Infrared Hyperspectral Imaging

Sodium nitrite is a food additive commonly used in sausages, but legally, the unsafe levels of nitrite in sausage should be less than 80 mg/kg, since higher levels can be harmful to consumers. Consumers must rely on processors to conform to these levels. Therefore, the determination of nitrite content in chicken sausages using near infrared hyperspectral imaging (NIR-HSI) was investigated. A total of 140 chicken sausage samples were produced by adding sodium nitrite in various levels. The samples were divided into a calibration set (n = 94) and a prediction set (n = 46). Quantitative analysis, to detect nitrate in the sausages, and qualitative analysis, to classify nitrite levels, were undertaken in order to evaluate whether individual sausages had safe levels or non-safe levels of nitrite. NIR-HSI was preprocessed to obtain the optimum conditions for establishing the models. The results showed that the model from the partial least squares regression (PLSR) gave the most reliable performance, with a coefficient of determination of prediction (R_p) of 0.92 and a root mean square error of prediction (RMSEP) of 15.603 mg/kg. The results of the classification using the partial least square-discriminant analysis (PLS-DA) showed a satisfied accuracy for prediction of 91.30%. It was therefore concluded that they were sufficiently accurate for screening and that NIR-HSI has the potential to be used for the fast, accurate and reliable assessment of nitrite content in chicken sausages.

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study

This paper investigated the effects of Lentinus edodes stipes insoluble dietary fiber (LESIDF, 0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels. The results showed that the water holding capacity and gel strength of composite gels enhanced with increasing LESIDF (1.0%-2.5%), and reached the maximum at the level of 2.5%-3.0%. Disulfide and non-disulfide covalent bonds were major chemical forces maintaining the 3D network of LESIDF-MP composite gels. LESIDF also promoted the formation of ionic and hydrogen bonds, confirmed by the self-assembly of β-sheets to α-helices, leading to a compact gel network structure. The observation of paraffin section revealed that LESIDF could capture more water molecules in gels, which was consistent with the transformation of free water to immobilized water. Overall, the optimal addition of LESIDF was 2.5%-3.0%, which provided a good strategy for LESIDF as an agricultural by-product to improve the quality of gel meat products.

Utilization of Tenebrio molitor Larvae Reared with Different Substrates as Feed Ingredients in Growing Pigs

The procurement of adequate feed resources is one of the most important challenges for the animal industry worldwide. While the need for feeds rich in protein is constantly increasing, their production cannot readily keep up. Consequently, to overcome this challenge in a sustainable way, it is necessary to identify and develop new feeding strategies and feed ingredients, such as insect meals. In the present study, Tenebrio molitor larvae that were reared on two different substrates (standard and enriched with medicinal aromatic plant material) were used as feed ingredients for growing pigs. A total of 36 weaned pigs (34 days old) were randomly allocated to three treatment groups and fed either the control diet (A) or diets supplemented at 10% with one of the two insect meals (B and C). At the end of the trial (42 days), blood, feces, and meat samples were collected for analysis. The insect meal supplementation did not affect (p > 0.05) overall performance but significantly modified (p < 0.001) the fecal microflora balance and the blood cholesterol (p < 0.001), while the rest of the blood parameters tested were not affected. Moreover, this dietary supplementation significantly affected some microbial populations (p < 0.001), improved the total phenolic content (p < 0.05), and the fatty acid profile (p < 0.001) of the meat cuts, but did not affect (p > 0.05) meat color or proximate composition. Further research is needed to evaluate the different types and levels of inclusion of insect meals in pig nutrition.

Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves. Besides, the dietary fibers increased the compression force of meat loaves treated with papain, mainly oat fiber. The dietary fibers decreased the pH, especially the treatment with apple fiber. In the same way, the color was changed mainly by the apple fiber addition, resulting in a darker color in both raw and cooked samples. TBARS index increased in meat loaves added with both pea and apple fibers, mostly for the last one. In the next step, the combination of inulin, oat, and pea fibers was evaluated in the meat loaves treated with papain, combining fibers up to 6% total content likewise decreased cooking and cooling loss and increased the texture of the papain-treated meat loaf. The addition of fibers improved the acceptability of the texture-related samples, except for the three-fiber mixture (inulin, oat, and pea), which was related to a dry, hard-to-swallow texture. The mix of pea and oat fibers conferred the best descriptive attributes, possibly related to improved texture and water retention in the meat loaf, and comparing the use of isolated oat and pea, the perception of negative sensory attributes was not mentioned, such as soy and other off-flavors. Considering these results, this study showed that dietary fibers combined with papain improved the yielding and functional properties with potential technological use and consistent nutritional claims for elderly.

From food waste to functional component: Cashew apple pomace

Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods.

Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)

This study evaluated the physicochemical characteristics and storage stability (at 0, 3, and 7 days) of hybrid beef patties with different amount of shiitake mushrooms (Lentinus edodes) added. Shiitake mushrooms contain healthy ingredients such as ergosterol and β-glucan. Four proportions of shiitake mushrooms were added to beef patties (T1, 20%, T2, 40%, T3, 60%, T4, 80%) as a substitute for beef and compared with a control group (CON 0%). Chemical composition, water holding capacity (WHC), cooking loss, pH, color, texture profile analysis, and sensory properties of the products were compared on day 0. As a storage stability experiment, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and total microbial count were compared (0, 3, and 7 days). The results revealed that replacement with shiitake improved the WHC and cooking loss of patties but had a negative effect on sensory properties and storage stability. These results indicate that shiitake mushrooms can be added along with beef to produce hybrid patties; however, the usage amount must be considered.

Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl

BACKGROUND

Soy protein isolate (SPI) is widely used as an alternative to animal-based protein, and its gelling property is essential for producing plant protein-based foods. Insoluble dietary fiber has been used to improve the properties of protein gels.

RESULTS

Effects of partial replacement of SPI by okara dietary fiber (ODF) on the gelling properties of ODF-fortified SPI gels with and without 0.1 m NaCl were investigated. The presence of ODF hindered the SPI self-aggregation and reduced the surface hydrophobicity of SPI. The presence of ODF reduced the hydrophobic interaction and improved the proportion of disulfide bonds in the gels. In the microstructure, the swollen ODF promoted the local aggregation of SPI at 0.1 m NaCl. Texture profile analysis showed that 5% and 10% ODF improved the SPI gel hardness in the absence of NaCl, whereas only 5% ODF improved the gel hardness at 0.1 m NaCl. The results of low-field nuclear magnetic resonance imaging revealed that ODF shortened the T₂ relaxation time of the free water in the gel. The gel of ODF-10 had the highest storage modulus.

CONCLUSION

Using an appropriate amount of ODF to replace SPI could improve the quality of SPI gel and increase the dietary fiber content in the product. In addition, the appropriate ratio of ODF/SPI varied in different solution environments. © 2022 Society of Chemical Industry.

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)-with a lower concentration of oat protein and β-glucans-resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products.

Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion

Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p < 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.

Effects of fiber source on the physicochemical properties of lean poultry meat products

Plant fiber addition (citrus A and B, apple, pea, bamboo, and sugar cane) to lean turkey meat was evaluated and texture, yield, and microstructure were compared to a control. The best 2 were the sugar cane and apple peel fibers which reduced cooking loss, and increased hardness by 20% compared to the control. The bamboo fibers significantly improved hardness but not yield, while the citrus A and apple fibers reduced cooking loss but did not affect hardness. The differences in the effect of fiber type on texture appear to be related to their origin (e.g., sugar cane and bamboo originating from large plants requiring strong fibers, compared citrus and apple fruits), and fiber length determined by the fiber extraction procedure.

Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems

The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein (MP) and polysaccharides gel systems. Compare to the modified starch, the dietary fiber significantly improved the fracture stress and reduced the fracture strain at same concentration. The treatment with 2% dietary fiber had the highest value of fracture stress and the lowest value of fracture strain, which were 259 g and 1.12 respectively. From the skeleton structure, the Raman spectroscopy result showed that dietary fiber addition significantly reduced the intensity at 2945 cm−1, which suggested that the aggregation of hydrophobic groups was improved. The SEM showed that the treatment with 2% dietary fiber had the highest fractal dimension value of 1.7772 and the lowest lacunary value of 0.258. From the filling structure, the paraffin section showed that the polysaccharides were just simply trapped in MP gel networks and formed numerous large volumes and no-elastic of cavities. The principal component analysis suggested that the compactness of three-dimensional gel networks determined fracture stress of composite gel. The no- no-elastic of cavities formed by modified starch and dietary fiber resulted in the reduction of fracture strain. These results would promote the development of innovative nutritional meat product formulation with satisfied textural property.

Graphical Abstract

Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées

The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2-thiobarbituric acid reactive substances (TBARS), shrinkage, cooking yield, water holding capacity, pH, colour, textural properties, and sensory evaluation of the patties were examined. Patties incorporated with roselle, wolfberry, and beetroot had increased scavenging activity, thus decreasing oxidative activity in the patties during storage. Cooking yield was improved in all treatments with significant decrease in pH in both cooked and uncooked roselle-incorporated patties. No changes were observed for the texture of all samples, while roselle-incorporated patties maintained the redness after the 11th day of storage. Sensory attributes of the modified patties were acceptable to all panellists. In conclusion, the incorporation of roselle in buffalo meat patties showed more beneficial effects than the other purées tested in improving the quality of the patties while maintaining their sensory properties.

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Deproteinized sunflower meal (DSM) was obtained as waste from ethanol-treated sunflower meal after alkaline extraction of proteins. The study aimed at biochemically and functionally characterizing the material concerning its potential practical application and valuability. The DSM consisted mainly of proteins (19.88%) and dietary fibers (61.06%) the majority of which were insoluble (53.09%). Cellulose (30.87%) and lignin (21.79%) were the most contributing compounds to the total amount of dietary fibers. The DSM contained Fe (133.29 mg/kg), Zn (201.56 mg/kg), and Cu (31.87 mg/kg). The analyses defined the DSM as a fiber concentrate with relatively high thermal stability. The distraction of the material began at 170°С with a maximum speed at 277°С. The highest water absorption capacity (WAC) of the DSM was observed at pH 6 and 7 (approximately 8 g H2O/g sample) under all studied conditions including pH from 3 to 10 and three levels of NaCl concentrations (0.00 M, 0.03 M, and 0.25 M). At pH 7, increasing temperature from 20°C to 60°C increased the WAC of the DSM from 8.13 g H2O/g sample to 9.80 g H2O/g sample, respectively. Further increase in the temperature diminished the WAC of the DSM. At pH 6, the increase in temperature did not influence positively the WAC of the DSM. The study demonstrated the potential of the DSM, a waste obtained from the protein isolation process, as a valuable ingredient/additive in the food industry.

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Elephant grass supplementation in the feed of fattening pigs affects growth performance, carcass characteristics, blood profiles and intestinal microorganisms

To investigate the effects of the dietary inclusion of elephant grass on the growth performance, blood profiles, carcass characteristics, ileum and stomach microbiota of fattening pigs, pigs were fed one of seven diets including a basal diet (Control), and six treatments, where the basal diet was supplemented with 10%, 15% or 20% of elephant grass, Cenchrus purpureus cv. Guiminyin (CpGui10, CpGui15, CpGui20) or cv. Purple (CpP10, CpP15, CpP20). Results showed that supplementation of 20% CpGui in the diet significantly increased (P &lt; 0.05) average daily gain (ADG) and gain to feed (G/F) ratio by the end of the experiment. Additionally, pigs fed the CpGui20 diet showed higher (0.01 &lt; P &lt; 0.05) slaughter weight and tended to have increased loin-eye area and lean meat percentage, and, decreased backfat thickness compared with control pigs. Furthermore, 16S ribosomal DNA gene amplicon profiling showed that the inclusion of elephant grass in the diet was associated with modulation of the ileum and stomach microbiota composition at the order level. Relative abundance of the Lactobacillales order in the ileum and stomach increased with different proportions of elephant grass, while that of Enterobacteriales decreased. In conclusion, these results indicate that at up to 20% inclusion in the diet of pigs, elephant grass can promote enhanced growth performance and carcass characteristics, and, modulate the ileum and stomach microbiota composition of the pigs.

Effect of Dietary Ramie Powder at Various Levels on the Growth Performance, Meat Quality, Serum Biochemical Indices and Antioxidative Capacity of Yanling White Geese

To investigate the effects of different levels of ramie powder (Boehmeria nivea (L.) Gaudich.) (i.e., 0%, 6%, 12% and 24%) on the production performance, serum biochemical indices, antioxidative capacity and intestinal development of Yanling white geese, a total of 256 geese at 56 days of age were randomly divided into four groups and fed a control diet and the control diet supplemented with 6%, 12% and 24% ramie powder, respectively, for 42 days. The results show that dietary supplementation with 12% ramie powder significantly increased the average final weight (p < 0.05) and tended to improve the average daily gain (ADG) and feed/gain ratio (F/G) of the test geese (0.05 < p < 0.10). Moreover, the dietary inclusion of 12 and 24% ramie powder improved meat qualities by reducing the L* value (p < 0.05) and cooking loss (0.05 < p < 0.10) of thigh muscle. Compared with the control group, the ramie powder supplementation at different levels increased the serum activities of glutathione peroxidase and glutathione, promoting the antioxidative capacity of the body (0.05 < p < 0.10). This study demonstrates that moderate ramie powder is beneficial to the production performance of Yanling white geese and has the potential to be used as a poultry feed ingredient. In conclusion, 12% was the proper supplementation rate of ramie powder in Yanling white geese feed.

Comparative Evaluation of the Effects of Different Dietary Fibers as Natural Additives on the Shelf Life of Cooked Sausages

Background: The incorporation of dietary fibers in meat and processed meats has been introduced as an approach to amend the nutritional quality and technological properties of the products. Objectives: This study explores the effects of four dietary fibers, including orange fiber (OF), wheat fiber (WF), bamboo fiber (BF), and carrot fiber (CF), on shelf life of emulsion-type cooked sausages. Methods: Microbiological and sensory analyses were performed to evaluate the shelf life of the treated products during 60 days of storage under refrigeration condition (4°C). Results: The results showed that all tested fibers improved the shelf life of the samples. The microbiological examinations revealed that while all the fibers could hinder the growth of spoilage bacteria, OF sample with the mesophilic, psychrotrophic, and lactic acid bacteria counts of 5.95, 4.78, and 5.27 log10 colony-forming unit per gram (CFU/g), respectively showed the highest microbiological quality at the end of the storage. Taste, odor, and overall acceptability of the samples were not significantly affected by the fibers, and texture was the sole sensory attribute that improved in the dietary fiber incorporated products, especially in the OF sample. Conclusions: According to our results, among the various fibers, OF is recommended to the meat industry to extend the shelf life of cooked sausages.

Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

Meat constitutes one the main protein sources worldwide. However, ethical and health concerns have limited its consumption over the last years. To overcome this negative impact, new ingredients from natural sources are being applied to meat products to obtain healthier proteinaceous meat products. Algae is a good source of unsaturated fatty acids, proteins, essential amino acids, and vitamins, which can nutritionally enrich several foods. On this basis, algae have been applied to meat products as a functional ingredient to obtain healthier meat-based products. This paper mainly reviews the bioactive compounds in algae and their application in meat products. The bioactive ingredients present in algae can give meat products functional properties such as antioxidant, neuroprotective, antigenotoxic, resulting in healthier foods. At the same time, algae addition to foods can also contribute to delay microbial spoilage extending shelf-life. Additionally, other algae-based applications such as for packaging materials for meat products are being explored. However, consumers' acceptance for new products (particularly in Western countries), namely those containing algae, not only depends on their knowledge, but also on their eating habits. Therefore, it is necessary to further explore the nutritional properties of algae-containing meat products to overcome the gap between new meat products and traditional products, so that healthier algae-containing meat can occupy a significant place in the market.

Effect of Dietary Ramie Powder (Boehmeria nivea) at Various Levels on Growth Performance, Carcass and Meat Qualities, Biochemical Indices, and Antioxidative Capacity of Linwu Ducks

Current experiment was designed to check the effect of dietary supplementation of ramie powder on the growth performance, carcass and meat qualities and antioxidative capacity of Linwu ducks. A total of 312 ducks at 21-day-age were equally divided into 4 groups, fed with control diet, control diet supplemented of 3, 6, or 12% ramie powder, respectively. The results showed that dietary supplementation of 6 and 12% ramie powder increased the final weight and daily body weight gain (P < 0.05), and dietary supplementation of 6% ramie improved the cooking loss of the leg meat 45-mins-postmortem compared with the control group (P < 0.05). Moreover, dietary supplementation of 6% ramie powder promoted the antioxidative capacity of the ducks by increasing the serum activities of superoxide dismutase and glutathione (P < 0.05), as well as the mRNA expressions of glutathione peroxidase 1 in the breast meat and superoxide dismutase 1 in the leg meat (P < 0.05). This experiment demonstrated that dietary supplementation of ramie powder showed beneficial efficacy on the growth performance of Linwu ducks. It corroborated the potential of dietary ramie being used as poultry feed ingredient and suggested that 6% was the proper supplementation rate of ramie powder in Linwu ducks' feed.

Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein

The use of brewer`s yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors. The addition of yeast cells resulted in a higher cooking yield and lower reduction in diameter, contributing to maintaining the shape and juiciness of burgers, which is a positive aspect from the technological point of view. The TSP-based formulation presented higher overall appearance and flavor scores when compared with the other formulations, with no significant differences for the other sensory attributes. The results showed that debittering of yeast-cell biomass is required to remove hop resins and tannins before using in burgers, aimed to improve the product`s acceptance and the purchase intent. The debittered yeast cell biomass can be used in burger formulations with great potential to replace TSP, as an alternative to obtain a free allergen meat product.

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered "reduced fat content". Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.

Effects of Different Supplemental Levels of Eucommia ulmoides Leaf Extract in the Diet on Carcass Traits and Lipid Metabolism in Growing–Finishing Pigs

This study examined the effects of dietary Eucommia ulmoides leaf extract (ELE) supplements on carcass traits and lipid metabolism in growing–finishing pigs. A total of 144 crossbred (Duroc × Landrace × Yorkshire) piglets with an average initial weight of 10.11 ± 0.03 kg were randomly allotted to four treatment groups, each with six replicates and six piglets per replicate. Each group of pigs was fed a basal diet or a diet supplemented with increasing levels of ELE (0.1, 0.2, or 0.3%). The results showed that adding ELE had no negative effect on the growth performance of pigs. Dietary supplements of 0.1% ELE significantly increased carcass weight (p &lt; 0.01), dressing percentage (p &lt; 0.01), carcass length (p &lt; 0.05), and eye muscle area (p &lt; 0.05). Compared with the control group, a 0.2% ELE supplement significantly increased (p &lt; 0.01) the levels of adiponectin, insulin-like growth factor 1, and hormone-sensitive lipase and lipoprotein lipase activity in the serum. Histological examination showed that ELE inhibited fat deposition in the backfat tissue. Lipid metabolism-related biochemical indices and mRNA expression levels were improved after supplementing diets with ELE. Moreover, all three levels of ELE dramatically upregulated (p &lt; 0.05) the protein levels of p-AMPK-α and p-ACC. In summary, adding ELE to pig diets could improve the carcass traits of growing–finishing pigs and exert a lipid-lowering effect by activating the AMPK-ACC pathway and regulating mRNA expression levels related to lipid metabolism. Supplementing the diet with 0.1–0.2% ELE is the optimal range to reduce fat deposition in pig backfat tissue.

Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment

The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively imitate the appearance of raw and cooked animal-based meat, especially the color. This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). First, we investigated the synergistic effects of SBP and LC on BR decolorization of meat analog patties. We discovered that the red tones of LC-treated patties containing BR and SBP were remarkably browned after grilling, compared to patties that did not contain SBP. Notably, this color change by LC + SBP was similar to that of beef patties. Additionally, the hardness of LC-treated meat analog patties containing BR was higher than those that did not contain BR. Interestingly, the presence of SBP and LC enhanced the browning reaction and functional properties of meat analogs containing BR. This is the first report on a browning system for meat analogs containing BR using enzymatic methods to the best of our knowledge.

Sustainable Applications for the Valorization of Cereal Processing By-Products

This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.