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Yang C, Zhu X, Liu W, Huang J, Xie Z, Yang F, Zhang L, Wei Y. Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers. Foods 2023; 12:foods12071463. [PMID: 37048283 PMCID: PMC10093937 DOI: 10.3390/foods12071463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/11/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent oxidative stress. This study investigated how dietary dried jujube fruit powder (DJFP) supplementation influences the growth performance, antioxidant stability, meat composition, and nutritional quality of Cobb broilers. A total of 360 unsexed broilers (1-day-old) were randomly assigned to treatments that varied in DJFP levels: a basal diet without DJFP (control) and diets supplemented with 50 g/kg DJFP (P1), 100 g/kg DJFP (P2), and 150 g/kg DJFP (P3), with 9 replicates per treatment (90 broilers/treatment or 10 broilers/replicate). The results demonstrated improvement in the growth performance of broilers in terms of body weight (BW), body weight gain (WG), average daily body weight gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) following dietary DJFP supplementation. In addition, the antioxidant stabilities in the DJFP-treated broilers were improved and inhibited the production of lipid oxidation products compared with the control, with those in the P2 group showing the most marked effect. Moreover, dietary DJFP supplementation significantly increased (p < 0.05) the activity of antioxidant enzymes in broilers. Furthermore, the breast meat of the broilers displayed an increased protein content with a simultaneous reduction in the fat content after DJFP treatment (p < 0.05). Essential amino acid levels were higher in the DJFP-supplemented groups (p < 0.05). The sum of saturated fatty acids was lower, and that of monounsaturated fatty acids (MUFAs) and the polyunsaturated fatty acid/saturated fatty acid ratio (PUFA/SFA) were higher in the DJFP-supplemented groups (p < 0.05). Together, these results indicate that up to 100 g/kg of dietary DJFP supplementation can enhance the growth performance and antioxidant capacity, meat composition, and amino acid and fatty acid composition in broiler breast meat. In conclusion, dietary DJFP supplementation is a healthy alternative to the use of synthetic antioxidants in broiler production, especially in regions rich in jujube resources.
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Affiliation(s)
- Chao Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xijin Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wenyu Liu
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Jie Huang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Zhijun Xie
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Farong Yang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuming Wei
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
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Mane S, Kumari P, Singh A, Taneja NK, Chopra R. Amelioration for oxidative stability and bioavailability of N-3 PUFA enriched microalgae oil: an overview. Crit Rev Food Sci Nutr 2022; 64:2579-2600. [PMID: 36128949 DOI: 10.1080/10408398.2022.2124505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Technological improvements in dietary supplements and nutraceuticals have highlighted the significance of bioactive molecules in a healthy lifestyle. Eicosapentaenoic acid and Cervonic acid (DHA), omega-3 polyunsaturated fatty acids seem to be famed for their ability to prevent diverse physiological abnormalities. Selection of appropriate pretreatments and extraction techniques for extraction of lipids from robust microalgae cell wall are very important to retain their stability and bioactivity. Therefore, extraction techniques with optimized extraction parameters offer an excellent approach for obtaining quality oil with a high yield. Oils enriched in omega-3 are particularly imperiled to oxidation which ultimately affects customer acceptance. Bio active encapsulation could be one of the effective approaches to overcome this dilemma. This review paper aims to give insight into the cultivation methods, and downstream processes, various lipid extraction approaches, techniques for retaining oxidative stability, bioavailability and food applications based on extracted or encapsulated omega-3.
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Affiliation(s)
- Sheetal Mane
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Purnima Kumari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India
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Lin G, Cheng F, Aimila A, Zhang J, Maiwulanjiang M. Process Optimization for Supercritical Carbon Dioxide Extraction of Origanum vulgare L. Essential Oil Based on the Yield, Carvacrol, and Thymol Contents. J AOAC Int 2022; 105:1719-1729. [DOI: 10.1093/jaoacint/qsac062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/22/2022] [Accepted: 05/09/2022] [Indexed: 11/13/2022]
Abstract
Abstract
Background
Origanum vulgare L. essential oil (OEO) is widely known for its good biological activity, but different extraction methods with significant implications on the yield of OEO and the content of the thymol and carvacrol. As an efficient method for extracting essential oils (EO), the supercritical carbon dioxide extraction (SC-CO2) can improve the yield of EOs while protecting their main active components from loss.
Objective
In this study, the process optimization of SC-CO2 of OEO was carried out. The effects of extraction pressure, temperature, time, and modifier concentration on the composite score of OEO extraction process were investigated.
Method
Response surface analysis was performed using a Box-Behnken design with three levels and four independent variables. Steam distillation (SD) and lipophilic solvents (n-hexane) extraction (LSE) were compared with SC-CO2 for OEO yields. OEOs extracted by the three methods were qualitatively and semi-quantitatively analyzed by gas chromatography quadrupole-time-of-flight mass spectrometry and gas chromatography-flame ionization detector.
Results
The results showed that extraction pressure was the most significant factor affecting the OEO yield, thymol, and carvacrol content. In the optimal conditions (pressure: 217 bar, temperature: 54°C, time: 2 h, modifier concentration: 14%), the yield of OEO reached up to 1.136%, and the contents of thymol and carvacrol reached 53.172 and 41.785 mg/g, respectively.
Conclusions
SC-CO2 was the best extraction method compared to the other two methods. Under the optimal conditions, yield and the content of main components can be effectively improved. It can provide a theoretical basis for the industrial extraction of OEO.
Highlights
Taking the comprehensive score as the index, the interaction between the four independent variables in the supercritical fluid extraction process was evaluated by the response surface method. The effects of extraction parameters on the yield of EOs and the contents of thymol and carvacrol were comprehensively investigated.
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Affiliation(s)
- Guodong Lin
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
- University of the Chinese Academy of Sciences , Beijing 100039, China
| | - Feng Cheng
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
- University of the Chinese Academy of Sciences , Beijing 100039, China
| | - Aoken Aimila
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
| | - Junping Zhang
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
| | - Maitinuer Maiwulanjiang
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences , Urumqi 830011, China
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Marsol-Vall A, Aitta E, Guo Z, Yang B. Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources. Crit Rev Food Sci Nutr 2021; 62:2942-2962. [PMID: 33480261 DOI: 10.1080/10408398.2020.1861426] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Fish and algae are the major sources of n-3 polyunsaturated fatty acids (n-3 PUFAs). Globally, there is a rapid increase in demand for n-3 PUFA-rich oils. Conventional oil production processes use high temperature and chemicals, compromising the oil quality and the environment. Hence, alternative green technologies have been investigated for producing oils from aquatic sources. While most of the studies have focused on the oil extraction and enrichment of n-3 PUFAs, less effort has been directed toward green refining of oils from fish and algae. Enzymatic processing and ultrasound-assisted extraction with environment-friendly solvents are the most promising green technologies for extracting fish oil, whereas pressurized extractions are suitable for extracting microalgae oil. Lipase-catalysed ethanolysis of fish and algae oil is a promising green technology for enriching n-3 PUFAs. Green refining technologies such as phospholipase- and membrane-assisted degumming deserve investigation for application in fish and algal oils. In the current review, we critically examined the currently existing research on technologies applied at each of the steps involved in the production of oils rich in n-3 PUFAs from fish and algae species. Special attention was placed on assessment of green technologies in comparison with conventional processing methods.
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Affiliation(s)
- Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Ella Aitta
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Zheng Guo
- Biological and Chemical Engineering, Department of Engineering, Aarhus University, Aarhus, Denmark
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
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Damerau A, Kakko T, Tian Y, Tuomasjukka S, Sandell M, Hopia A, Yang B. Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince. Food Chem 2020; 332:127385. [DOI: 10.1016/j.foodchem.2020.127385] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/01/2020] [Accepted: 06/17/2020] [Indexed: 01/07/2023]
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Maldonado-Pereira L, Schweiss M, Barnaba C, Medina-Meza IG. The role of cholesterol oxidation products in food toxicity. Food Chem Toxicol 2018; 118:908-939. [DOI: 10.1016/j.fct.2018.05.059] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 05/17/2018] [Accepted: 05/25/2018] [Indexed: 01/10/2023]
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Xia W, Budge SM. Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones. Compr Rev Food Sci Food Saf 2017; 16:735-758. [PMID: 33371569 DOI: 10.1111/1541-4337.12276] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/09/2017] [Accepted: 05/17/2017] [Indexed: 12/18/2022]
Abstract
Lipid oxidation can lead to flavor and safety issues in fat-containing foods. In order to measure the extent of lipid oxidation, hydroperoxides and their scission products are normally targeted for analytical purposes. In recent years, the formation of rarely monitored oxygenated products, including epoxides, alcohols, and ketones, has also raised concerns. These products are thought to form from alternative pathways that compete with chain scissions, and should not be neglected. In this review, a number of instrumental techniques and approaches to determine epoxides, alcohols, and ketones are discussed, with a focus on their selectivity and sensitivity in applications to food lipids and oils. Special attention is given to methods employing gas chromatography (GC), high-performance liquid chromatography (HPLC), and nuclear magnetic resonance (NMR). For characterization purposes, GC-mass spectrometry (GC-MS) provides valuable information regarding the structures of individual oxygenated fatty acids, typically as methyl esters, isolated from oxygenated triacylglycerols (TAGs), while the use of liquid chromatography-MS (LC-MS) techniques allows analysis of intact oxygenated TAGs and offers information about the position of the oxygenated acyl chain on the glycerol backbone. For quantitative purposes, traditional chromatography methods have exhibited excellent sensitivity, while spectroscopic methods, including NMR, are superior to chromatography for their rapid analytical cycles. Future studies should focus on the development of a routine quantitative method that is both selective and sensitive.
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Affiliation(s)
- Wei Xia
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
| | - Suzanne M Budge
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
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Thomsen BR, Griinari M, Jacobsen C. Improving oxidative stability of liquid fish oil supplements for pets. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Birgitte Raagaard Thomsen
- Division of Food Technology; National Food Institute; Technical University of Denmark; Kongens Lyngby Denmark
| | | | - Charlotte Jacobsen
- Division of Food Technology; National Food Institute; Technical University of Denmark; Kongens Lyngby Denmark
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Tarvainen M, Quirin KW, Kallio H, Yang B. CO 2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9653-9662. [PMID: 27977183 DOI: 10.1021/acs.jafc.6b03655] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO2 extracts of rosemary, oregano, and an antimicrobial blend of seven herbs, tested at two levels (1 and 3 g/kg fish), against cholesterol oxidation in patties made of a widely consumed fish species, Atlantic salmon (Salmo salar), during baking and storage. Cholesterol oxidation was reduced by the extracts as indicated by lowered levels of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol, which were quantified by GC-MS. The total amount of COPs was smaller in all of the cooked samples containing the plant extracts (<1 μg/g extracted fat) than in the cooked control (14 μg/g). Furthermore, the plant extracts exhibited protective effects also during cold storage for up to 14 days.
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Affiliation(s)
- Marko Tarvainen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Karl-Werner Quirin
- Flavex Naturextrakte GmbH , Nordstraße 7, 66780 Rehlingen-Siersburg, Germany
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
- Department of Food Science and Engineering, Jinan University , 510632, Guangzhou, China
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