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Prabsangob N, Hangsalad S, Udomrati S. Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages. Food Chem X 2025; 27:102356. [PMID: 40170692 PMCID: PMC11960646 DOI: 10.1016/j.fochx.2025.102356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2024] [Revised: 02/11/2025] [Accepted: 03/06/2025] [Indexed: 04/03/2025] Open
Abstract
Pickering emulsions stabilized by okara cellulose crystals and the cellulose crystals modified with tannic acid were prepared and used to substitute porcine fat for sausage preparation. Both used cellulosic materials could effectively preserve dispersibility and heat stability of the emulsions. There was improved sausage stability when the emulsions stabilized by the cellulosic materials were used to replace pork backfat in the sausage formulation. The sausages added with the cellulosic material-based emulsions, especially the ones stabilized by the okara cellulose grafted with tannic acid, possessed better oxidative stability during storage than the control added with porcine fat. Moreover, lowered lipolysis degree could be found for the sausages added with the cellulosic materials stabilized emulsions as compared to the control formulation. Therefore, incorporation of the emulsions stabilized by the cellulosic materials might be a feasible way to improve nutritive profile by lowering saturated fatty acid content and energy uptake of the sausages.
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Affiliation(s)
- Nopparat Prabsangob
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Sasitorn Hangsalad
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Sunsanee Udomrati
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
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2
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Abubaker MA, Zhang D, Liu G, Ma H, He Y, Mala A, Li L, Al-Wraikat M, Liu Y. Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review. Food Chem 2025; 468:142428. [PMID: 39693888 DOI: 10.1016/j.foodchem.2024.142428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2024] [Revised: 11/23/2024] [Accepted: 12/08/2024] [Indexed: 12/20/2024]
Abstract
Recent research focuses on developing meat products with health-promoting properties to reduce disease risk, particularly using natural polysaccharides due to their antioxidant and antibacterial effects. These polysaccharides, sourced from various materials, act through diverse structural mechanisms, inhibiting pathogen growth, enhancing oxidative stability, and improving meat flavor. This study highlights the role of meat proteins in achieving the Sustainable Development Goals (SDGs) and their importance in enhancing processed meat quality. It also examines the application of natural antioxidants and preservatives in meat processing. While some promising results demonstrate the potential of polysaccharides in meat science, their role in improving meat protein functions requires further investigation. Additionally, current solutions for improving meat quality face limitations, necessitating further research to reach industrial-scale applications. Thermal stability of meat proteins remains a critical factor throughout all stages of meat production, from processing and sterilization to consumption and preservation.
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Affiliation(s)
- Mohamed Aamer Abubaker
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; Department of Biology, Faculty of Education, University of Khartoum, Khartoum 11111, Sudan
| | - Duoduo Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Guanxu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Haorui Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yu He
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Azizza Mala
- Environmental, Natural Resource and Desertification Research Institute, National Center for Research, Ministry of High Education, Khartoum 11111, Sudan
| | - Linqiang Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Majida Al-Wraikat
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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3
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Li Y, Shi J, Sun K, Gao Y, Li G, Xiao Z, Gao Y. High-moisture extrusion of rice bran-peanut proteins: Changes in structural properties and antioxidant activity simulating gastrointestinal digestion. Int J Biol Macromol 2025; 296:139751. [PMID: 39805443 DOI: 10.1016/j.ijbiomac.2025.139751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 01/01/2025] [Accepted: 01/08/2025] [Indexed: 01/16/2025]
Abstract
In this experiment, we investigated the structural properties, digestibility, and variations in antioxidant activity of rice bran-tissue peanut protein (RB-TPP), which was created through high-moisture extrusion between peanut protein powder (PPP) and various additions (0 %, 5 %, 10 %, 15 %, and 20 %) of rice bran (RB). The disulfide bonding and hydrophobic interactions were strengthened, and the hydrogen bonding in the RB-TPP was weakened by adding 5-10 % RB. Additionally, the β-sheet content reached its maximum at RB-10 %, which allowed the hydrophobic groups to be encapsulated ina stable protein network fiber structure, enhancing degree of organization, the thermal stability and digestibility of RB-TPP. On the other hand, RB-10 % showed increased total phenolic content and antioxidant activity, in which the ABTS radical scavenging rate was increased by 22.14 % compared with that of RB-0 %, while the DPPH radical scavenging rate in simulated gastric digestion was increased by 10.59 %. RB addition at 15-20 % hindered the aggregation of proteins, which was not conducive to the rearrangement of protein molecules, and the increase in the irregular curls made the RB-TPP structure loose and disordered. This study provides valuable information for producing tissue proteins with stable fiber network structure and better nutritional and functional properties by adding RB.
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Affiliation(s)
- Yanran Li
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Jiafeng Shi
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Keyang Sun
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yan Gao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Guode Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
| | - Yuzhe Gao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
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4
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Ren Z, Li Z, Hu Z, Xia W, Zhou M, Pan Z, Li J, Zhen Z. Recent insights into bonding technologies in restructured meat production: A review. Food Chem X 2024; 23:101712. [PMID: 39220417 PMCID: PMC11363562 DOI: 10.1016/j.fochx.2024.101712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2024] [Revised: 07/17/2024] [Accepted: 08/01/2024] [Indexed: 09/04/2024] Open
Abstract
Restructuring meat products is one way of improving material utilization and economic efficiency. In this process of combining meat pieces or granules to form larger pieces of meat, the additives and processing techniques employed in bonding the restructured meat play crucial roles in the formation of the structure and appearance of the meat while simultaneously reducing nutrient and water loss and enhancing flavor. This study reviews the adhesives commonly used in meat recombination technology, including transglutaminase, glucono-delta-lactone, fibrin, gelatin, and gel emulsifiers such as hydrophilic colloid, phosphate, starch, and cellulose. Additionally, processing technologies such as high-pressure, ultrasonic, vacuum-assisted, microwave, and three-dimensional printing are discussed, with emphasis on their principles, properties, functionalities, and safety. The study further summarizes the application and research progress of various bonding techniques in restructured meat. It analyzes the advantages, challenges, and development prospects of these techniques to provide support for further research in this field.
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Affiliation(s)
- Zongyao Ren
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zhijie Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zhonghai Hu
- Lu'an Longxiang Gourmet Poultry Co., Ltd., Lu'an 237400, China
| | - Wenyun Xia
- Food and Drug Inspection and Testing Center, Neijiang 641000, China
| | - Mi Zhou
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zhenjie Pan
- Anhui Liuxiangge Food Co., Ltd., Chuzhou 239000, China
| | - Jingjun Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Chuzhou 233100, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Chuzhou 233100, China
| | - Zongyuan Zhen
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Chuzhou 233100, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Chuzhou 233100, China
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5
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Partanen M, Luhio P, Gómez-Gallego C, Kolehmainen M. The role of fiber in modulating plant protein-induced metabolic responses. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 39154210 DOI: 10.1080/10408398.2024.2392149] [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: 08/19/2024]
Abstract
The rising consumption of plant protein foods and the emergence of meat alternatives have prompted interest in the health benefits of such products, which contain fiber in addition to protein. This review investigates the effect of fiber on plant-based protein metabolism and evaluates its contribution to gut-derived health impacts. Plant proteins, which often come with added fiber, can have varying health outcomes. Factors such as processing and the presence of fiber and starch influence the digestibility of plant proteins, potentially leading to increased proteolytic fermentation in the gut and the production of harmful metabolites. However, fermentable fiber can counteract this effect by serving as a primary substrate for gut microbes, decreasing proteolytic activity. The increased amount of fiber, rather than the protein source itself, plays a significant role in the observed health benefits of plant-based diets in human studies. Differences between extrinsic and intrinsic fiber in the food matrix further impact protein fermentation and digestibility. Thus, in novel protein products without naturally occurring fiber, the health impact may differ from conventional plant protein sources. The influence of various fibers on plant-based protein metabolism throughout the gastrointestinal tract is not fully understood, necessitating further research.
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Affiliation(s)
- Moona Partanen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Petri Luhio
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Carlos Gómez-Gallego
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Marjukka Kolehmainen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
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6
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Karslıoğlu B, Soncu ED, Nekoyu B, Karakuş E, Bekdemir G, Şahin B. From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production. Foods 2024; 13:2218. [PMID: 39063302 PMCID: PMC11275641 DOI: 10.3390/foods13142218] [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: 06/12/2024] [Revised: 07/07/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples.
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Affiliation(s)
- Betül Karslıoğlu
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Eda Demirok Soncu
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara 06110, Turkey;
| | - Beyzanur Nekoyu
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Erdem Karakuş
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Gülsedef Bekdemir
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Barış Şahin
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
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7
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Xie Y, Cai L, Zhou G, Li C. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Res Int 2024; 187:114460. [PMID: 38763688 DOI: 10.1016/j.foodres.2024.114460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.
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Affiliation(s)
- Yunting Xie
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Linlin Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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8
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Ariz I, Ansorena D, Astiasaran I. In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions. Food Res Int 2024; 186:114376. [PMID: 38729723 DOI: 10.1016/j.foodres.2024.114376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/26/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16-17 %) but lower amounts of total peptides than beef burgers. The protein digestibility was higher in beef burgers. Peptide amounts increased during in vitro digestion, reaching similar amounts in both types of products in the micellar phase (bioaccessible fraction). The fat content in cooked vegan burgers was significantly lower than in beef burgers (16.7 and 21.2 %, respectively), with a higher amount of PUFAs and being the lipolysis activity, measure by FFA, less intense both after cooking and after the gastrointestinal process. Both types of cooked samples showed high carbonyl amounts (34.18 and 25.51 nmol/mg protein in beef and vegan samples, respectively), that decreased during in vitro digestion. On the contrary, lipid oxidation increased during gastrointestinal digestion, particularly in vegan samples. The antioxidant capacity (ABTS and DPPH) showed higher values for vegan products in cooked samples, but significantly decreased during digestion, reaching similar values for both types of products.
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Affiliation(s)
- I Ariz
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.
| | - D Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.
| | - I Astiasaran
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.
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9
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Tu X, Yin S, Zang J, Zhang T, Lv C, Zhao G. Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11885-11899. [PMID: 38747409 DOI: 10.1021/acs.jafc.4c01877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.
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Affiliation(s)
- Xinyi Tu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Shuhua Yin
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Tuo Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Chenyan Lv
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
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Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
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Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
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11
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Ahmad SS, Khalid M. Evaluations of FDA-approved Drugs Targeting 3CLP of SARS-CoV-2 Employing a Repurposing Strategy. Comb Chem High Throughput Screen 2024; 27:2805-2815. [PMID: 35975855 DOI: 10.2174/1386207325666220816125639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 03/16/2022] [Accepted: 04/21/2022] [Indexed: 11/22/2022]
Abstract
BACKGROUND The SARS-CoV-2 coronavirus (COVID-19) has raised innumerable global concerns, and few effective treatment strategies have yet been permitted by the FDA to lighten the disease burden. SARS-CoV-2 3C-like proteinase (3CLP) is a crucial protease and plays a key role in the viral life cycle, as it controls replication, and thus, it is viewed as a target for drug design. METHODS In this study, we performed structure-based virtual screening of FDA drugs approved during 2015-2019 (a total of 220 drugs) for interaction with the active site of 3CLP (PDB ID 6LU7) using AutoDock 4.2. We report the top ten drugs that outperform the reported drugs against 3CLP (Elbasvir and Nelfinavir), particularly Cefiderocol, having the highest affinity among the compounds tested, with a binding energy of -9.97 kcal/mol. H-bond (LYS102:HZ2-ligand: O49), hydrophobic (ligand-VAL104), and electrostatic (LYS102:NZ-ligand: O50) interactions were observed in the cefiderocol-3CLP complex. The docked complex was subjected to a 50 ns molecular dynamics study to check its stability, and stable RMSD and RMSF graphs were observed. RESULTS Accordingly, we suggest cefiderocol might be effective against SARS-CoV-2 and urge that experimental validation be performed to determine the antiviral efficacy of cefiderocol against SARS-CoV-2. DISCUSSION Along with these, cefiderocol is effective for treating respiratory tract pathogens and a wide range of gram-negative bacteria for whom there are limited therapeutic alternatives. CONCLUSION This article aimed to explore the FDA-approved drugs as a repurposing study against 3CLP for COVID-19 management.
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Affiliation(s)
- Syed Sayeed Ahmad
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Mohammad Khalid
- College of Pharmacy, Department of Pharmacognosy, Prince Sattam Bin Abdul Aziz University, Alkharj 16278, Riyadh, Saudi Arabia
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12
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Vilcapoma W, de Bruijn J, Elías-Peñafiel C, Espinoza C, Farfán-Rodríguez L, López J, Encina-Zelada CR. Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages. Foods 2023; 12:2945. [PMID: 37569214 PMCID: PMC10419239 DOI: 10.3390/foods12152945] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 08/13/2023] Open
Abstract
The main objective of this study was to optimize the extraction of dietary fiber (insoluble dietary fiber and soluble dietary fiber) and degree of esterification from yellow dragon fruit peels using ultrasound-assisted extraction. Additionally, the study aimed to investigate the potential application of this fiber as a fat replacement in alpaca-based sausages. The optimization process for extracting dietary fiber and degree of esterification involved considering various factors, including the liquid-to-solid ratio, pause time, and total ultrasound application time. A Box-Behnken design consisting of 15 treatments was employed to determine the optimal levels for ultrasound-assisted extraction. The optimized conditions were found to be a liquid-to-solid ratio = 30 mL/g, pause time = 1 s, and total ultrasound application time = 60 min, which resulted in the highest values of insoluble dietary fiber (61.3%), soluble dietary fiber (10.8%), and the lowest value of degree of esterification (39.7%). The predicted values were validated against experimental data and showed no significant differences (p > 0.05). Furthermore, a completely randomized design was utilized to assess the effect of dietary fiber on replacing fat content during the production of alpaca-based sausages. The findings revealed that up to 78% of the fat content could be successfully replaced by soluble dietary fiber obtained from yellow dragon fruit peels when compared to high-fat sausages. Additionally, experimental sausages using soluble dietary fiber showed similar (p > 0.05) quality characteristics, such as hardness (24.2 N), chewiness (11.8 N), springiness (0.900), cohesiveness (0.543), redness (a* = 17.4), and chroma values (20.0), as low-fat commercial sausages.
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Affiliation(s)
- Wilber Vilcapoma
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Johannes de Bruijn
- Departamento de Agroindustrias, Universidad de Concepción, Av. Vicente Méndez, n°595, Chillán 3812120, Chile
| | - Carlos Elías-Peñafiel
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Clara Espinoza
- Departamento de Tecnología de Alimentos, Universidad Nacional del Centro del Perú, Huancayo 12006, Peru
| | - Lucero Farfán-Rodríguez
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Jorge López
- Departamento de Ingeniería Química, Facultad de Ingeniería Química, Universidad Nacional del Callao, Callao 09250, Peru
| | - Christian R. Encina-Zelada
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
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13
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Liu H, Zhang J, Chen Q, Hu A, Li T, Guo F, Wang Q. Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat. Gels 2023; 9:461. [PMID: 37367132 DOI: 10.3390/gels9060461] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/28/2023] Open
Abstract
Low-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96~7297.21 g), springiness (0.84~0.89%), and chewiness (3162.44~6466.94 g) while also reducing the viscosity (3.89~10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities.
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Affiliation(s)
- Haodong Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiongling Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Jinzhong 030801, China
| | - Anna Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongqing Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Feng Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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14
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Weigel I, Nistler S, Pichner R, Budday S, Gensberger-Reigl S. Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat. Foods 2023; 12:foods12101960. [PMID: 37238778 DOI: 10.3390/foods12101960] [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: 02/13/2023] [Revised: 04/18/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
While phosphates are key additives in sausage production, their use conflicts with consumer preferences for "natural" foods. In this study, we investigated the potential of using vegetables as "clean-label" phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and tenderness. Six freeze-dried vegetables with a pH above 6.0 were added to sausage meat on a laboratory scale. Adding 1.6% freeze-dried Brussels sprouts or Red Kuri squash resulted in a similar weight gain (7.0%) as the positive control of 0.6% commercial phosphate additive. Higher vegetable concentrations (2.2-4.0%) caused a significant increase in weight (p ≤ 0.05, 10.4-18.4% weight gain). Similar stress was needed to compress sausages containing 1.6/4.0% Brussels sprouts (14.2/11.2 kPa) and the positive control (13.2 kPa). Indentation tests also led to similar softness results for the sausages prepared with 1.6/4.0% Brussels sprouts (15.5 kPa/16.6 kPa) and the positive control (16.5 kPa). A force of 1.25 N was needed to shear the positive control, while 1.60 N/1.30 N was needed for the samples (1.6/4% Brussels sprouts). In summary, the present study indicates that freeze-dried vegetables have the potential to effectively replace phosphate in meat products.
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Affiliation(s)
- Ingrid Weigel
- Food Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| | - Sarah Nistler
- Institute of Applied Mechanics, Department of Mechanical Engineering, Faculty of Engineering, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Egerlandstr. 5, 91058 Erlangen, Germany
| | - Rohtraud Pichner
- Department of Nutritional, Food and Consumer Sciences, University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
| | - Silvia Budday
- Institute of Applied Mechanics, Department of Mechanical Engineering, Faculty of Engineering, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Egerlandstr. 5, 91058 Erlangen, Germany
| | - Sabrina Gensberger-Reigl
- Food Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
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15
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Ribeiro WO, Ozaki MM, Dos Santos M, Rodríguez AP, de Castro RJS, Sato HH, Campagnol PCB, Pollonio MAR. Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly. Food Res Int 2023; 165:112539. [PMID: 36869546 DOI: 10.1016/j.foodres.2023.112539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/04/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
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.
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Affiliation(s)
- Wanessa Oliveira Ribeiro
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Maristela Midori Ozaki
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Dos Santos
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Andrea Paola Rodríguez
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Helia Harumi Sato
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
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16
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de Alencar MG, de Quadros CP, Luna ALLP, Neto AF, da Costa MM, Queiroz MAÁ, de Carvalho FAL, da Silva Araújo DH, Gois GC, Dos Anjos Santos VL, da Silva Filho JRV, de Souza Rodrigues RT. Grape skin flour obtained from wine processing as an antioxidant in beef burgers. Meat Sci 2022; 194:108963. [PMID: 36084488 DOI: 10.1016/j.meatsci.2022.108963] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 08/23/2022] [Accepted: 08/26/2022] [Indexed: 10/14/2022]
Abstract
The objective of this study was to determine the best level of wine making by-product meal (WBM) as a natural antioxidant to replace butylhydroxytoluene (BHT) in beef burger stored at -20 °C for up to 120 days. The treatments consisted of control (basic formulation - BF, without antioxidant); BF with BHT; and BF with WBM0.5, WBM1.0, WBM1.5, and WBM2.0, with 0.5, 1.0, 1.5 and 2.0 g WBM/100 g BF, respectively. Up to 60 days of storage, the lipid oxidation value between BHT and WBM0.5 treatments did not differ and were lower than the values presented by the other treatments. On day 90 and 120, the lipid oxidation values of treatments BHT, WBM0.5, and WBM1.0 did not differ and were lower than the values presented by WBM1.5 and WBM2.0 treatments. Burgers from all treatments with WBM inclusion had crude fiber values above 3 g/100 g. WBM1.5 and WBM2.0 treatments had the worst scores for appearance, aroma, juiciness and tenderness, in addition to the highest cooking losses. WBM can be used at up to 1 g/100 g to replace BHT in frozen beef burgers. Higher levels of WBM inclusion increased lipid oxidation and negatively affected the sensory quality of burgers.
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Affiliation(s)
- Maria Gracileide de Alencar
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Cedenir Perreira de Quadros
- Department of Pharmaceutical Sciences, Universidade Federal do Vale do São Francisco - Univasf, 56304-917 Petrolina, PE, Brazil
| | - Aridson Luiz Lima Pedrosa Luna
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Acácio Figueirêdo Neto
- Department of Agricultural Engineering, Universidade Federal do Vale do São Francisco - Univasf, 48902-300 Juazeiro, BA, Brazil
| | - Mateus Matiuzzi da Costa
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Mário Adriano Ávila Queiroz
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | | | - David Hans da Silva Araújo
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Glayciane Costa Gois
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | | | - José Renaldo Vilar da Silva Filho
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco - Univasf, 56300-000 Petrolina, PE, Brazil
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17
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Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles. Meat Sci 2022; 196:109044. [DOI: 10.1016/j.meatsci.2022.109044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 09/16/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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18
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Wang P, Li Y, Qu Y, Wang B, Huang M, Sun J, Zhang M, Huang H, Zhang C. Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers. Food Chem 2022; 387:132775. [DOI: 10.1016/j.foodchem.2022.132775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 02/20/2022] [Accepted: 03/21/2022] [Indexed: 11/04/2022]
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19
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Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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20
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Wang P, Li Y, Qu Y, Wang B, Sun J, Miao C, Huang M, Huang H, Zhang C. Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Peng Wang
- College of Food Science & Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao 266109 China
| | - Yan Li
- College of Food Science & Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao 266109 China
| | - Yujiao Qu
- College of Chemical & Pharmaceutical Sciences Qingdao Agricultural University Qingdao 266109 China
| | - Baowei Wang
- College of Food Science & Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao 266109 China
| | - Jingxin Sun
- College of Food Science & Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao 266109 China
- Qingdao Special Food Research Institute Qingdao 266109 China
| | - Chunwei Miao
- College of Food Science & Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao 266109 China
| | - Ming Huang
- National R&D Branch Center for Poultry Meat Processing Technology Huangjiaoshou Food Sci. & Tech. Co., Ltd. Nanjing 211226 China
| | - He Huang
- Newhope Liuhe Group Co., Ltd. Qingdao 266000 China
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21
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Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J, Sun B. The utilization of oat for the production of wholegrain foods: Processing technology and products. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Huijia Mao
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Minghao Xu
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Jingyun Ji
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Mengsha Zhou
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Hongyan Li
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing China
| | - Jing Wang
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
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22
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Zhou H, Hu Y, Tan Y, Zhang Z, McClements DJ. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food Chem 2021; 364:130439. [PMID: 34186477 DOI: 10.1016/j.foodchem.2021.130439] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/26/2021] [Accepted: 06/20/2021] [Indexed: 10/21/2022]
Abstract
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut. The presence of dietary fibers in the beef analogs increased their apparent shear viscosity in the gastrointestinal fluids, which may have inhibited lipid digestion in the small intestine. The proteins in the beef analogs were digested more rapidly in the stomach but less rapidly in the small intestine, which may have been due to differences in protein type (globular soy versus fibrous beef proteins), structural organization, and the presence of dietary fibers in the meat analogs.
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Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yuying Hu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yunbing Tan
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Zhiyun Zhang
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China.
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23
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Delgado-Ospina J, Martuscelli M, Grande-Tovar CD, Lucas-González R, Molina-Hernandez JB, Viuda-Martos M, Fernández-López J, Pérez-Álvarez JÁ, Chaves-López C. Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods 2021; 10:foods10061243. [PMID: 34070789 PMCID: PMC8229612 DOI: 10.3390/foods10061243] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/25/2021] [Accepted: 05/27/2021] [Indexed: 01/10/2023] Open
Abstract
The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability.
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Affiliation(s)
- Johannes Delgado-Ospina
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, Cali 76001, Colombia
| | - Maria Martuscelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Carlos David Grande-Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 # 8-49, Puerto Colombia 081008, Colombia
| | - Raquel Lucas-González
- IPOA Research Group, Centro de investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO), Miguel Hernández University, Orihuela, CYTED-Healthy Meat. 119RT0568 "Productos Cárnicos más Saludables", 03312 Alicante, Spain
| | - Junior Bernardo Molina-Hernandez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO), Miguel Hernández University, Orihuela, CYTED-Healthy Meat. 119RT0568 "Productos Cárnicos más Saludables", 03312 Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Centro de investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO), Miguel Hernández University, Orihuela, CYTED-Healthy Meat. 119RT0568 "Productos Cárnicos más Saludables", 03312 Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Centro de investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO), Miguel Hernández University, Orihuela, CYTED-Healthy Meat. 119RT0568 "Productos Cárnicos más Saludables", 03312 Alicante, Spain
- Faculty of Science, King Abdelaziz University, Jedda 21589, Saudi Arabia
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
- IPOA Research Group, Centro de investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO), Miguel Hernández University, Orihuela, CYTED-Healthy Meat. 119RT0568 "Productos Cárnicos más Saludables", 03312 Alicante, Spain
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24
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Qiu Y, Zhai C, Chen L, Liu X, Yeo J. Current Insights on the Diverse Structures and Functions in Bacterial Collagen-like Proteins. ACS Biomater Sci Eng 2021. [PMID: 33871954 DOI: 10.1021/acsbiomaterials.1c00018] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The dearth of knowledge on the diverse structures and functions in bacterial collagen-like proteins is in stark contrast to the deep grasp of structures and functions in mammalian collagen, the ubiquitous triple-helical scleroprotein that plays a central role in tissue architecture, extracellular matrix organization, and signal transduction. To fill and highlight existing gaps due to the general paucity of data on bacterial CLPs, we comprehensively reviewed the latest insight into their functional and structural diversity from multiple perspectives of biology, computational simulations, and materials engineering. The origins and discovery of bacterial CLPs were explored. Their genetic distribution and molecular architecture were analyzed, and their structural and functional diversity in various bacterial genera was examined. The principal roles of computational techniques in understanding bacterial CLPs' structural stability, mechanical properties, and biological functions were also considered. This review serves to drive further interest and development of bacterial CLPs, not only for addressing fundamental biological problems in collagen but also for engineering novel biomaterials. Hence, both biology and materials communities will greatly benefit from intensified research into the diverse structures and functions in bacterial collagen-like proteins.
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Affiliation(s)
- Yimin Qiu
- National Biopesticide Engineering Technology Research Center, Hubei Biopesticide Engineering Research Center, Hubei Academy of Agricultural Sciences, Biopesticide Branch of Hubei Innovation Centre of Agricultural Science and Technology, Wuhan 430064, PR China.,State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, PR China
| | - Chenxi Zhai
- J2 Lab for Engineering Living Materials, Sibley School of Mechanical and Aerospace Engineering, Cornell University, Ithaca, New York 14850, United States
| | - Ling Chen
- National Biopesticide Engineering Technology Research Center, Hubei Biopesticide Engineering Research Center, Hubei Academy of Agricultural Sciences, Biopesticide Branch of Hubei Innovation Centre of Agricultural Science and Technology, Wuhan 430064, PR China
| | - Xiaoyan Liu
- National Biopesticide Engineering Technology Research Center, Hubei Biopesticide Engineering Research Center, Hubei Academy of Agricultural Sciences, Biopesticide Branch of Hubei Innovation Centre of Agricultural Science and Technology, Wuhan 430064, PR China
| | - Jingjie Yeo
- J2 Lab for Engineering Living Materials, Sibley School of Mechanical and Aerospace Engineering, Cornell University, Ithaca, New York 14850, United States
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Liu S, Dang M, Lei Y, Ahmad SS, Khalid M, Kamal MA, Chen L. Ajmalicine and its Analogues Against AChE and BuChE for the Management of Alzheimer's Disease: An In-silico Study. Curr Pharm Des 2021; 26:4808-4814. [PMID: 32264807 DOI: 10.2174/1381612826666200407161842] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Accepted: 03/02/2020] [Indexed: 01/29/2023]
Abstract
BACKGROUND Alzheimer's disease (AD) is the most well-known reason for disability in persons aged greater than 65 years worldwide. AD influences the part of the brain that controls cognitive and non-cognitive functions. OBJECTIVE The study focuses on the screening of natural compounds for the inhibition of AChE and BuChE using a computational methodology. METHODS We performed a docking-based virtual screening utilizing the 3D structure of AChE and BuChE to search for potential inhibitors for AD. In this work, a screened inhibitor Ajmalicine similarity search was carried out against a natural products database (Super Natural II). Lipinski rule of five was carried out and docking studies were performed between ligands and enzyme using 'Autodock4.2'. RESULTS Two phytochemical compounds SN00288228 and SN00226692 were predicted for the inhibition of AChE and BuChE, respectively. The docking results revealed Ajmalicine, a prominent natural alkaloid, showing promising inhibitory potential against AChE and BuChE with the binding energy of -9.02 and -8.89 kcal/mole, respectively. However, SN00288228- AChE, and SN00226692-BuChE were found to have binding energy -9.88 and -9.54 kcal/mole, respectively. These selected phytochemical compounds showed better interactions in comparison to Ajmalicine with the target molecule. CONCLUSION The current study verifies that SN00288228 and SN00226692 are more capable inhibitors of human AChE and BuChE as compared to Ajmalicine with reference to ΔG values.
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Affiliation(s)
- Shu Liu
- Department of Neurology, Tangshan Workers Hospital, Tangshan, Hebei, 063000, China
| | - Minyan Dang
- Innoscience Research Sdn Bhd, Jalan USJ 25/1, 47650 Subang Jaya, Selangor, Malaysia
| | - Yan Lei
- Innoscience Research Sdn Bhd, Jalan USJ 25/1, 47650 Subang Jaya, Selangor, Malaysia
| | - Syed S Ahmad
- Department of Bioengineering, Faculty of Engineering, Integral University, Lucknow, India
| | - Mohammad Khalid
- Department of Pharmacognosy, College of Pharmacy, Prince Sattam Bin Abdulaziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Mohammad A Kamal
- King Fahd Medical Research Center, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Kingdom of Saudi Arabia,Enzymoics; Novel Global Community Educational Foundation, 7 Peterlee Place, Hebersham, NSW 2770,
Australia
| | - Li Chen
- Department of Neurology, Shaanxi Provincial People’s Hospital, 256 friendship west road, BinLin, Xi’an, Shaanxi,
710068, China
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26
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Sabater C, Blanco-Doval A, Margolles A, Corzo N, Montilla A. Artichoke pectic oligosaccharide characterisation and virtual screening of prebiotic properties using in silico colonic fermentation. Carbohydr Polym 2020; 255:117367. [PMID: 33436200 DOI: 10.1016/j.carbpol.2020.117367] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 10/20/2020] [Accepted: 11/01/2020] [Indexed: 02/07/2023]
Abstract
The aim of this work was to develop a comprehensive workflow to elucidate molecular features of artichoke pectic oligosaccharides (POS) contributing to high potential prebiotic activity. First, obtainment of artichoke POS by Pectinex® Ultra-Olio was optimised using an artificial neural network. Under optimal conditions (pH 6.86; 1.5 h; enzyme dose 520.5 U/g pectin) POS yield was 624 mg/g pectin. Oligosaccharide structures (Mw < 1.3 kDa) were characterised by MALDI-TOF-MS. Then, conformational analysis of glycosidic bonds was performed by replica exchange molecular dynamics simulations and interaction mechanisms between POS and several microbial glycosidases were proposed by molecular modelling. Chemical information was integrated in virtual simulations of colonic fermentation. Highest hydrolysis rate was obtained for GalA-Rha-GalA trisaccharide, while the presence of partial negative charges and high radius of gyration enhance short chain fatty acid formation in distal colon. Established structure-activity relationships could help the rational design of prebiotics and clinical trials.
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Affiliation(s)
- Carlos Sabater
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain
| | - Ana Blanco-Doval
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain.
| | - Nieves Corzo
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
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