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Dallaire-Lamontagne M, Lebeuf Y, Allard Prus JM, Vandenberg GW, Saucier L, Deschamps MH. Characterization of hatchery residues for on farm implementation of circular waste management practices. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 175:305-314. [PMID: 38237406 DOI: 10.1016/j.wasman.2024.01.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 01/05/2024] [Accepted: 01/07/2024] [Indexed: 01/29/2024]
Abstract
The conventional management of hatchery residues is associated with greenhouse gas and unpleasant odor emissions, the presence of pathogens and high disposal costs for producers. To address these issues, on-farm alternatives like composting, fermentation, and insect valorization are promising approaches. This study aims to characterize hatchery residues and define critical quality thresholds to identify effective processes for their management. Hatchery residue samples were collected bi-monthly over a year (N = 24) and were analyzed for proximate composition (dry matter, ash, energy, crude protein, crude lipid, crude fiber, carbohydrates), pH, color (L*a*b*, Chroma) and microbiological loads (total aerobic mesophilic counts, coliforms, lactic acid bacteria). Volatile fatty acid composition was also measured (N = 8). Significant correlation coefficients were found between TAM and LAB loads and residue characterization (pH, chroma, crude fibers, carbohydrates, and temperature). On a dry matter basis, residues were high in energy (2498 to 5911 cal/g), proteins (21.3 to 49.4 %) and lipids (14.6 to 29.1 %), but low in carbohydrates (0 to 15.3 %) despite temporal fluctuations. Ash content varied widely (8.6 to 49.1 %, dry matter) and is influenced by eggshell content. Microbiological loads were high for total aerobic mesophilic bacteria (6.5 to 9.1 log cfu/g), coliforms (5.4 to 8.5 log cfu/g) and lactic acid bacteria (6.7 to 9.0 log cfu/g). Valorization of hatchery residues on the farm will depends on the optimization of effective upstream stabilization processes. The critical points are discussed according to the valorization potentials that could be implemented on the farm from composting to upcycling by insects.
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Affiliation(s)
- Mariève Dallaire-Lamontagne
- Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada; Institut sur la nutrition et les aliments fonctionnels, Université Laval, 2440 Bd Hochelaga, Québec, QC G1V 0A6, Canada; Chair of Educational Leadership (CLE) in Primary Production and Processing of Edible Insects (CLEIC https://cleic.fsaa.ulaval.ca/en/), Canada; Inscott, 1798 Route du Président-Kennedy, Scott, QC G0S 3G0, Canada.
| | - Yolaine Lebeuf
- Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada; Institut sur la nutrition et les aliments fonctionnels, Université Laval, 2440 Bd Hochelaga, Québec, QC G1V 0A6, Canada.
| | - Jean-Michel Allard Prus
- Couvoir Scott Ltée, 1798 Route du Président-Kennedy, Scott, QC G0S 3G0, Canada; Inscott, 1798 Route du Président-Kennedy, Scott, QC G0S 3G0, Canada.
| | - Grant W Vandenberg
- Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada; Chair of Educational Leadership (CLE) in Primary Production and Processing of Edible Insects (CLEIC https://cleic.fsaa.ulaval.ca/en/), Canada.
| | - Linda Saucier
- Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada; Institut sur la nutrition et les aliments fonctionnels, Université Laval, 2440 Bd Hochelaga, Québec, QC G1V 0A6, Canada; Centre de recherche en infectiologie porcine et avicole (CRIPA), 3200 Sicotte, bureau 3115-4, Saint-Hyacinthe, QC J2S 2M2, Canada.
| | - Marie-Hélène Deschamps
- Département des sciences animales, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada; Institut sur la nutrition et les aliments fonctionnels, Université Laval, 2440 Bd Hochelaga, Québec, QC G1V 0A6, Canada; Chair of Educational Leadership (CLE) in Primary Production and Processing of Edible Insects (CLEIC https://cleic.fsaa.ulaval.ca/en/), Canada; Centre de recherche en infectiologie porcine et avicole (CRIPA), 3200 Sicotte, bureau 3115-4, Saint-Hyacinthe, QC J2S 2M2, Canada.
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Dysin AP, Egorov AR, Godzishevskaya AA, Kirichuk AA, Tskhovrebov AG, Kritchenkov AS. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules 2023; 28:molecules28031413. [PMID: 36771079 PMCID: PMC9921933 DOI: 10.3390/molecules28031413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.
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Affiliation(s)
- Artem P. Dysin
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anton R. Egorov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anastasia A. Godzishevskaya
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anatoly A. Kirichuk
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Alexander G. Tskhovrebov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence: (A.G.T.); (A.S.K.)
| | - Andreii S. Kritchenkov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Metal Physics Laboratory, Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, 210009 Vitebsk, Belarus
- Correspondence: (A.G.T.); (A.S.K.)
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Pourramezan H, Labbafi M, Khodaiyan F, Mousavi M, Gharaghani M, Saadatvand M, Mahmoudi A. Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise. Int J Biol Macromol 2022; 223:882-898. [PMID: 36309236 DOI: 10.1016/j.ijbiomac.2022.10.218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 10/10/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
Abstract
Kappa-carrageenan (KC) esterification reaction with octenyl succinic anhydride was optimized using response surface methodology, leading to the production of a food-based emulsifier. Modified kappa-carrageenan (KC-OSA) with different degrees of substitution (DS) (0.023 and 0.045) was produced, and their functional and structural properties were investigated. The results from FTIR and 1HNMR verified the successful occurrence of modification. The KC-OSA emulsions with both DS values were utterly stable after 30 days of storage, while KC failed to form emulsions. The viscosity, foaming properties, surface net charge, and gel opacity increased after modification and with an increase in its extent, while emulsion particle size and polydispersity index, gel melting temperature, and gel hardness decreased. Afterward, the KC-OSA (DS = 0.023) potential use was investigated as fat and egg yolk substitute in mayonnaise, which resulted in vegan mayonnaise samples with no phase separation after a month of storage at room temperature. Particle size measurements implied that the particle size of the mayonnaise sample was decreased with an increase in KC-OSA concentration. The results from the sensory evaluation showed that KC-OSA could be successfully implemented in low-fat vegan mayonnaise. The results from this study draw a bright horizon for the use of KC-OSA in the food industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Melika Saadatvand
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Alireza Mahmoudi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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Microalgae as Feed Ingredients and a Potential Source of Competitive Advantage in Livestock Production: A review. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104907] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Rachtanapun P, Homsaard N, Kodsangma A, Phongthai S, Leksawasdi N, Phimolsiripol Y, Seesuriyachan P, Chaiyaso T, Chotinan S, Jantrawut P, Ruksiriwanich W, Wangtueai S, Sommano SR, Tongdeesoontorn W, Sringarm K, Jantanasakulwong K. Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax. Poult Sci 2021; 101:101509. [PMID: 34788715 PMCID: PMC8591495 DOI: 10.1016/j.psj.2021.101509] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 02/05/2023] Open
Abstract
A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh unit (HU), weight loss, pH, and microbial load at the end of storage. The best egg storage temperature was 4°C, which maintained an HU of grade AA in coated and uncoated eggs for 4 wk. Lower weight loss (2.14%) was observed in coated eggs at 4°C storage than at 30°C storage (3.26%). The pH in the albumen of coated and uncoated eggs at 4°C increased from 6.84 to 6.88 and 7.01 to 7.03, respectively, after 4 wk of storage. No microbes were detected in the coated and uncoated eggs at 4°C. The maximum microbial count was 728 ± 35 cfu/mL in uncoated eggs at 30°C storage. Egg coating prevented microbial contamination of eggs stored at 30°C for 4 wk. The freshness of the eggs did not affect the nutrient content. The egg-coating material effectively maintained egg quality, prevented microbial contamination of eggs, and increased the shelf life of eggs at storage temperatures of 25 and 30°C.
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Affiliation(s)
- Pornchai Rachtanapun
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Nattagarn Homsaard
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Araya Kodsangma
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Suphat Phongthai
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Noppol Leksawasdi
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Yuthana Phimolsiripol
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Phisit Seesuriyachan
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thanongsak Chaiyaso
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Suwit Chotinan
- Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon, 74000, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | | | - Korawan Sringarm
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kittisak Jantanasakulwong
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Kralik Z, Kralik G, Grčević M, Hanžek D, Margeta P. Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n-3 polyunsaturated fatty acids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:587-594. [PMID: 31591720 DOI: 10.1002/jsfa.10052] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/09/2019] [Accepted: 09/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The research deals with the addition of microalgae Schizochytrium limacinum as an alternative to fish oil in a feed-mixture for laying-hens and its effect on the deposition of n-3 polyunsaturated fatty acids (n-3-PUFAs) [α-linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in the lipids of egg yolks. In the study, 240 Tetra SL laying hens housed in enriched cages were used, divided into six groups, each in five repetitions. Groups E1, E3 and E5 were given 0.5%, 1.0% and 1.5% microalgae and groups E2, E4 and E6 were given feed mixtures with 0.5%, 1.0% and 1.5% fish oil. The mixtures were modified on the basis of 17% of the crude protein and 11.7 MJ ME kg-1 . RESULTS The results showed satisfactory disposal of n-3 PUFA in egg yolks of laying-hens fed mixtures with the addition of either fish oil or microalgae. Eggs of E1, E3 and E5 groups contained in 100 g: 321.07 mg, 361.60 mg and 399.34 mg n-3 PUFA, respectively (P < 0.001). Eggs of E2, E4 and E6 groups contained in 100 g: 346.25 mg, 346.17 mg and 369.02 mg n-3 PUFA, respectively (P < 0.001). By increasing the content of fish oil or microalgae in feed-mixtures for laying hens, the ratio of n-6/n-3 PUFA in egg yolk lipids (P < 0.001) was decreased. CONCLUSION Our results justified the usage of the microalgae Schizochytrium limacinum in the enrichment of table eggs with n-3 fatty acids as an alternative feed to fish oil. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zlata Kralik
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Gordana Kralik
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Nutricin j.d.o.o., Darda, Croatia
| | - Manuela Grčević
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Danica Hanžek
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Polonca Margeta
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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Gonzalez‐Toledo S, Wu J. Encapsulation of Long‐Chainn‐3 Polyunsaturated Fatty Acids Using Egg Yolk. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12299] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Selene Gonzalez‐Toledo
- Department of Agricultural, Food and Nutritional Science, 4‐10 Ag/For CentreUniversity of Alberta Edmonton AB T6G 2P5 Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, 4‐10 Ag/For CentreUniversity of Alberta Edmonton AB T6G 2P5 Canada
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Gheysen L, Bernaerts T, Bruneel C, Goiris K, Van Durme J, Van Loey A, De Cooman L, Foubert I. Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chem 2018; 268:441-450. [DOI: 10.1016/j.foodchem.2018.06.112] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 06/11/2018] [Accepted: 06/21/2018] [Indexed: 12/30/2022]
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Smith E, Beamer SK, Matak KE, Jaczynski J. Storage stability of egg sticks fortified with omega-3 fatty acids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3452-3461. [PMID: 29283436 DOI: 10.1002/jsfa.8858] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 12/07/2017] [Accepted: 12/20/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Egg sticks fortified with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) were developed by replacing egg yolk with salmon, algae, and flax oils. Egg sticks were cooked before analysis. Quality indicators for storage stability under different packaging and temperature were determined throughout a 28-day storage. Egg sticks were vacuum and non-vacuum packed. Further, both packaging treatments were divided into two storage temperatures of 4 and 10 °C. Quality indicators were determined every 7 days, including pH, syneresis, texture, color, microbial growth, proximate composition, fatty acid profile, and lipid oxidation. RESULTS Vacuum-packed egg sticks stored at 4 °C had slower degradation over time than all other treatments; however, they also had higher syneresis, harder texture, and higher anaerobic growth. Although vacuum packaging slowed lipid oxidation, it had limited effect on prevention of ω-3 PUFAs degradation; whereas refrigeration (4 °C) seemed to prevent degradation of ω-3 PUFAs better than it could slow lipid oxidation. CONCLUSION Based on the results, it can be concluded that both vacuum packaging and refrigeration at 4 °C decrease degradation of egg sticks developed in the present study during storage. Under these conditions, egg sticks may maintain stability for at least 21 days of storage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Elizabeth Smith
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
| | - Sarah K Beamer
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
| | - Kristen E Matak
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
| | - Jacek Jaczynski
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
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Lu FSH, Nielsen NS, Baron CP, Jacobsen C. Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification. Crit Rev Food Sci Nutr 2015; 57:2057-2070. [DOI: 10.1080/10408398.2014.925422] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- F. S. H. Lu
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
| | - N. S. Nielsen
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
| | - C. P. Baron
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
| | - C. Jacobsen
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
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11
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Nahariah N, Legowo AM, Abustam E, Hintono A. Angiotensin I-converting enzyme inhibitor activity on egg albumen fermentation. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:855-61. [PMID: 25715689 PMCID: PMC4412982 DOI: 10.5713/ajas.14.0419] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 08/17/2014] [Accepted: 11/19/2014] [Indexed: 11/27/2022]
Abstract
Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomized design was used in this study with six durations of fermentation (6, 12, 18, 24, 30, and 36 h) as treatments. Six hundred eggs obtained from the same chicken farm were used in the experiment as sources of egg albumen. Bacteria L. plantarum FNCC 0027 used in the fermentation was isolated from cow's milk. The parameters measured were the total bacteria, dissolved protein, pH, total acid and the activity of ACE-inhibitors. The results showed that there were significant effects of fermentation time on the parameters tested. Total bacteria increased significantly during fermentation for 6, 12, 18, and 24 h and then decreased with the increasing time of fermentation to 30 and 36 h. Soluble protein increased significantly during fermentation to 18 h and then subsequently decreased during of fermentation to 24, 30, and 36 h. The pH value decreased markedly during fermentation. The activities of ACE-inhibitor in fermented egg albumen increased during fermentation to 18 h and then decreased with the increasing of the duration of fermentation to 24, 30, and 36 h. The egg albumen which was fermented for 18 h resulted in a functional food that was rich in ACE-inhibitor activity.
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Affiliation(s)
- N Nahariah
- The Laboratory of Meat and Eggs, Faculty of Animal Science, Hasanuddin University Makassar, Makassar 90245, Indonesia
| | - A M Legowo
- Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang 50275, Indonesia
| | - E Abustam
- The Laboratory of Meat and Eggs, Faculty of Animal Science, Hasanuddin University Makassar, Makassar 90245, Indonesia
| | - A Hintono
- Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang 50275, Indonesia
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Barba FJ, Grimi N, Vorobiev E. New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9095-6] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Effect of electron beam on chemical changes of nutrients in infant formula. Food Chem 2014; 149:208-14. [DOI: 10.1016/j.foodchem.2013.10.110] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 09/25/2013] [Accepted: 10/24/2013] [Indexed: 11/24/2022]
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14
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Effect of entrapped α-tocopherol on mucoadhesivity and evaluation of the release, degradation, and swelling characteristics of zein–chitosan composite electrospun fibers. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.028] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Composition and quantitation of microalgal lipids by ERETIC ¹H NMR method. Mar Drugs 2013; 11:3742-53. [PMID: 24084790 PMCID: PMC3826133 DOI: 10.3390/md11103742] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Revised: 09/10/2013] [Accepted: 09/12/2013] [Indexed: 01/02/2023] Open
Abstract
Accurate characterization of biomass constituents is a crucial aspect of research in the biotechnological application of natural products. Here we report an efficient, fast and reproducible method for the identification and quantitation of fatty acids and complex lipids (triacylglycerols, glycolipids, phospholipids) in microalgae under investigation for the development of functional health products (probiotics, food ingredients, drugs, etc.) or third generation biofuels. The procedure consists of extraction of the biological matrix by modified Folch method and direct analysis of the resulting material by proton nuclear magnetic resonance (1H NMR). The protocol uses a reference electronic signal as external standard (ERETIC method) and allows assessment of total lipid content, saturation degree and class distribution in both high throughput screening of algal collection and metabolic analysis during genetic or culturing studies. As proof of concept, the methodology was applied to the analysis of three microalgal species (Thalassiosira weissflogii, Cyclotella cryptica and Nannochloropsis salina) which drastically differ for the qualitative and quantitative composition of their fatty acid-based lipids.
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish. Food Chem 2013; 139:777-85. [PMID: 23561173 DOI: 10.1016/j.foodchem.2013.01.077] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 01/02/2013] [Accepted: 01/29/2013] [Indexed: 10/27/2022]
Abstract
Protein isolate was recovered from whole gutted fish using isoelectric solubilisation/precipitation (ISP). The objective was to determine chemical properties of heat-set gels made of the ISP protein isolate fortified with ω-3 polyunsaturated fatty acids (PUFAs)-rich oils (flaxseed, fish, algae, krill, and blend). The extent of the PUFAs increase, ω-6/ω-3 FAs and unsaturated/saturated FAs ratios, and the indices of thrombogenicity and atherogenicity depended on specific ω-3 PUFAs-rich oil used to fortify protein isolate gels. Lipid oxidation in ω-3 PUFAs fortified gels was minimal, although greater (P<0.05) than control gels (without ω-3 PUFAs fortification). However, all gels were in the slightly rancid, but acceptable range. The commonly used thiobarbituric-acid-reactive-substances (TBARS) assay to determine lipid oxidation in seafood may be inaccurate for samples containing krill oil due to its red pigment, astaxanthin. Protein degradation (total-volatile-basic-nitrogen) was greater (P<0.05) in ω-3 PUFAs fortified gels than control gels. However, all gels were considerably below the acceptability threshold for protein degradation. The shear stress of ω-3 PUFAs fortified gels was generally greater than the control gels and the shear strain was generally unchanged. This study demonstrates that ω-3 PUFAs fortification of protein isolates recovered with ISP from fish processing by-products or whole fish has potential application in the development of functional foods.
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Affiliation(s)
- Reza Tahergorabi
- Oregon State University, Seafood Research and Education Center, 2001 Marine Dr., Astoria, OR 97103, USA
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Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2534-2542. [PMID: 22488651 DOI: 10.1002/jsfa.5668] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Revised: 02/15/2012] [Accepted: 02/17/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels. RESULTS Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels. CONCLUSION This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low-value dark chicken meat processing by-products. The functional food developed in this study was enriched with CVD-beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory tests and storage stability study are recommended.
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Affiliation(s)
- Reza Tahergorabi
- Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA
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Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5979-5987. [PMID: 22624700 DOI: 10.1021/jf3001197] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Excessive dietary intake of Na (i.e., NaCl) contributes to hypertension, which is a major risk factor for cardiovascular disease. Normally, NaOH and HCl are used to dissolve and precipitate, respectively, fish muscle proteins in isoelectric solubilization/precipitation (ISP), therefore contributing to increased Na content in the recovered fish protein isolates (FPI). Substitution of NaOH with KOH may decrease the Na content in FPI and, thus, allow development of reduced-Na seafood products. In this study, FPI was recovered with ISP using NaOH or KOH. In order to develop a nutraceutical seafood product, the FPI was extracted with NaCl or KCl-based salt substitute and subjected to cold- or heat-gelation. In addition, standard nutraceutical additives (ω-3 fatty acids-rich oil and dietary fiber) along with titanium dioxide (TiO2) were added to FPI. Color, texture, dynamic rheology, Na and K content, and lipid oxidation of the FPI gels were compared to commercial Alaska pollock surimi gels. FPI gels had greater (p < 0.05) whiteness, good color properties (L*a*b*), and generally better textural properties when compared to surimi gels. Although the ISP-recovered FPI and surimi developed similar final gel elasticity, the proteins in FPI and surimi had different gelation pattern. A reduction (p < 0.05) of Na content and simultaneous increase (p < 0.05) in K content of FPI gels was achieved by the substitution of NaOH with KOH during ISP and NaCl with the KCl-based salt substitute during formulation of the FPI paste. Although cooking and addition of NaCl during formulation of the FPI paste increased (p < 0.05) lipid oxidation in FPI gels, TBARS values were much below rancidity levels. These results indicate that KOH can replace NaOH to recover FPI from whole gutted fish for subsequent development of nutraceutical seafood products tailored for reduction of diet-driven cardiovascular disease.
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Affiliation(s)
- Reza Tahergorabi
- Animal and Nutritional Sciences, P.O. Box 6108, West Virginia University , Morgantown, West Virginia, United States
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Pietrowski BN, Tahergorabi R, Jaczynski J. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kassis NM, Gigliotti JC, Beamer SK, Tou JC, Jaczynski J. Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega-3-rich oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:66-73. [PMID: 21769882 DOI: 10.1002/jsfa.4542] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 03/28/2011] [Accepted: 06/01/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Cardiovascular disease has had an unquestioned status of the number one cause of death in the US since 1921. Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) have cardio-protective benefits. However, egg is typically a poor source of ω-3 PUFAs and, in general, the American diet is low in these cardio-protective fatty acids. Novel, nutritionally enhanced egg products were developed by substituting yolk with ω-3 PUFA-rich flaxseed, menhaden, algae, or krill oil. Experimental egg products matched composition of hen egg (whole egg). The experimental egg products, mixed whole egg, and a liquid egg product (Egg Beaters) were microwave-cooked and compared. RESULTS Although fat, protein, and moisture contents of experimental egg products matched (P > 0.05) mixed whole egg, experimental egg products had more (P < 0.05) ω-3 PUFAs, lower (P < 0.05) ω-6/ω-3 ratio, and depending on oil added, a higher (P < 0.05) unsaturated/saturated fatty acids ratio compared to mixed whole egg. Triglycerides were the main lipid class in all experimental egg products except those developed with krill oil, which had even more phospholipids than mixed whole egg. Analysis of thiobarbituric acid reactive substances showed that lipid oxidation of experimental egg products was lower (P < 0.05) or similar (P > 0.05) to mixed whole egg, except for experimental egg products with krill oil. However, peroxide value showed that all egg samples had minimal oxidation. Experimental egg products developed with menhaden or flaxseed oil had the highest (P < 0.05) concentration of the antioxidant, ethyoxquin compared to all other egg samples. However, experimental egg products with krill oil likely contained a natural antioxidant, astaxanthin. CONCLUSION This study demonstrated an alternative approach to developing novel, nutraceutical egg products. Instead of dietary modification of chicken feed, yolk substitution with ω-3 PUFAs oils resulted in enhancement of ω-3 PUFAs beyond levels possible to achieve by modifying chicken feed.
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Affiliation(s)
- Nissan M Kassis
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV 26506-6108, USA
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Gigliotti JC, Davenport MP, Beamer SK, Tou JC, Jaczynski J. Extraction and characterisation of lipids from Antarctic krill (Euphausia superba). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.013] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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