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Hurtado-Ribeira R, Villanueva-Bermejo D, García-Risco MR, Hernández MD, Sánchez-Muros MJ, Fornari T, Vázquez L, Martin D. Evaluation of the interrelated effects of slaughtering, drying, and defatting methods on the composition and properties of black soldier fly ( Hermetia illucens) larvae fat. Curr Res Food Sci 2023; 7:100633. [PMID: 38034945 PMCID: PMC10681923 DOI: 10.1016/j.crfs.2023.100633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/21/2023] [Accepted: 11/02/2023] [Indexed: 12/02/2023] Open
Abstract
The interrelated effect of different slaughtering, drying and defatting methods of black soldier fly larvae (BSFL) on the lipid composition and properties of the fat was studied. Blanching and freezing were compared as slaughtering methods, oven or freeze-drying as drying methods, and mechanical pressing or supercritical fluid extraction (SFE) as defatting methods. The different modes of slaughtering, drying, and defatting, along with both binary and ternary interactions caused significant effects on processes yields, lipid composition, moisture content and thermal properties. Thus, considering the defatting degree and the yield in total valued products (defatted meal plus fat), the combination of blanching, freeze-drying plus mechanical pressing was the worst option (51.2% and 87.5%, respectively). In contrast, the other combinations demonstrated better and comparable efficiency, although SFE is preferable for defatting (83.2% and 96.9%, respectively). The content of major fatty acids (lauric, palmitic and myristic acids) was significantly affected by the BSFL treatments, although with unsignificant impact on the total saturated fatty acids content. To preserve the integrity of the fat, the combination of blanching and oven-drying was preferred, as non-thermal methods of slaughtering and drying caused intense lipolysis, releasing free fatty acids (FFA) in the range of 18.6-23.5%. To achieve the lowest moisture content in the fats (≤0.1%), oven-drying with mechanical pressing were desired, regardless of the slaughtering method; while values > 1% were reached for freezing, freeze-drying and SFE. Both differences in FFA and moisture contents caused different thermal behaviors in the samples. Specially, the melting temperature was lower for samples with higher FFA and moisture contents, with a notable difference when freezing, freeze-drying and SFE were combined (14.5 °C vs 30.6 °C, as the mean value for the rest of samples). The different modes of processing did not affect the minor lipid compounds. Therefore, the modes employed for slaughtering, drying, and defatting of BSFL determine, either individually or in combination, the process yields, composition, and properties of the fat.
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Affiliation(s)
- Raúl Hurtado-Ribeira
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - David Villanueva-Bermejo
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Mónica R. García-Risco
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - M. Dolores Hernández
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Estación de Acuicultura Marina, Puerto de San Pedro Del Pinatar, 30740, Murcia, Spain
| | | | - Tiziana Fornari
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Luis Vázquez
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Mohana AA, Roddick F, Maniam S, Gao L, Pramanik BK. Component analysis of fat, oil and grease in wastewater: challenges and opportunities. Anal Methods 2023; 15:5112-5128. [PMID: 37791457 DOI: 10.1039/d3ay01222k] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
The presence of fat, oil and grease can lead to blockages in sewer lines, pumps, and treatment plant operations, thereby creating health risks and environmental hazards. These deposits primarily consist of fatty acids, triglycerides and soap, among other components. These three main components are hydrophobic and insoluble in water. The composition of FOG can vary significantly depending on the source, such as food service establishments, households, or industrial processes. Several analytical methods, such as chromatographic, gravimetric, chemical and spectroscopic analysis, are used to measure different FOG components. AOAC, Gerber and APHA are the most commonly utilized standardized analytical methods for measuring FOG components. The AOAC and Gerber methods, which use gas chromatography, tend to provide more accurate results compared to other methods. This can be attributed to GC's ability to measure individual fatty acids in FOG samples by separating and quantifying each compound based on its unique chemical properties, such as volatility, polarity and molecular weight. Similarly, high-performance liquid chromatography is capable of measuring glycerides by separating and quantifying them based on their polarity and molecular weight. This article delves into the challenge of accurately measuring FOG concentrations and evaluates various FOG measurement technologies. The study also discusses the need for standardized methods for FOG measurement, highlighting the importance of understanding FOG deposits and the performance of grease interceptors.
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Affiliation(s)
- Anika Amir Mohana
- School of Engineering, RMIT University, Melbourne, VIC 3001, Australia.
| | - Felicity Roddick
- School of Engineering, RMIT University, Melbourne, VIC 3001, Australia.
| | - Subashani Maniam
- School of Science, RMIT University, Melbourne, VIC 3001, Australia
| | - Li Gao
- South East Water, Frankston, Victoria 3199, Australia
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3
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Ozdemir C. An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers. Gels 2023; 9:543. [PMID: 37504422 PMCID: PMC10379928 DOI: 10.3390/gels9070543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 07/29/2023] Open
Abstract
This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat and oil sources (milk fat and oleogel), stabilizers (salep and konjac gum), and emulsifiers (monoglyceride (MG), Palsgaard (PG), and no emulsifier/emulsifier-free (NE)). It was determined that the overrun ratio of ice cream samples containing milk fat was higher than that of samples containing oleogel, and the viscosity of the ice cream mix containing Palsgaard and oleogel was greater than that of the mix with other treatments (milk fat, MG, and NE). While the first dripping time of the samples with PG and konjac gum was longer compared to the samples without emulsifier (NE) or monoglyceride (MG), the complete melting times of the samples were close to each other. Whereas the dissolution rate of the samples with salep was higher than that of the samples with konjac gum, the fat destabilization ratios of the samples with oleogel and konjac gum were lower than those of the samples with milk fat and salep. The fat destabilization ratio of samples containing PG as an emulsifier was statistically higher (p < 0.01) than that of samples containing MG and NE. It was found that the unsaturated fatty acid (C18:1, C18:2, and C18:3) content of the samples containing oleogel was significantly higher (p < 0.01) than that of the samples containing milk fat. However, butyric and caproic acids, which are aliphatic fatty acids, were found to be deficient in the samples to which oleogel was added instead of milk fat. As to the microscopic appearance, while water and oil particles were not homogeneously dispersed in the ice cream samples with oleogel, they were fully homogeneously dispersed in the milk fat-added ice cream samples. In addition, it was determined that panelists preferred the samples with added milk fat as fat source, salep, and PG as emulsifier. Among the samples with added oleogel as the oil source, they liked the sample added with oleogel as fat source, konjac gum, and no emulgator more.
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Affiliation(s)
- Cihat Ozdemir
- Food Science Department, Oltu Vocational School, Atatürk University, Erzurum 25400, Turkey
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4
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Hyatt JR, Zhang S, Akoh CC. Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt. Food Chem 2023; 417:135835. [PMID: 36917904 DOI: 10.1016/j.foodchem.2023.135835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 02/15/2023] [Accepted: 02/27/2023] [Indexed: 03/09/2023]
Abstract
Oxidative instability limits incorporation of ω-3 fatty acids (FAs) into some products. This research combined processing techniques with antioxidant addition to overcome these barriers. Oleogels, microencapsulates, and microencapsulated gel ingredients were prepared using Schizochytrium spp. algal oil (AO) in combination with α, β, γ, and δ tocopherols or 1-o-galloylglycerol (GG) as antioxidants. Ingredients were tested for physicochemical stability and optimal ingredients were selected to prepare yogurts as a model food with ideal matrix. Yogurts were analyzed for physicochemical properties. After 24-days storage at 4 °C, yogurt containing microencapsulated oleogel with GG as antioxidant exhibited average peroxide and p-Anisidine values of 7.17 mmol O2/kg of oil and 118.85 abs/g, respectively. These values were similar to store-bought yogurt using saturated fat source, with values of 6.83 mmol O2/kg of oil and 117.95 absorbance/g, respectively. These results could lead to incorporation of ω-3 FAs into foods, cosmetics, and pharmaceuticals in the future.
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Affiliation(s)
- Joseph R Hyatt
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Siyu Zhang
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
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5
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Jones A, Zhang S, Akoh C, Martini S. Effect of anhydrous milk fat fraction addition to butter on water loss reduction. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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6
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de Oliveira PL, Porto BLS, de Oliveira Moreira OB, Canuto LTV, de Oliveira MAL. Trans-Fatty Acid Analysis Applied to Authenticity Monitoring of Bottled Butter by CZE-UV. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02416-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Farghly MF, Elsagheer MA, Jghef MM, Taha AE, Abd El-Hack ME, Jaremko M, El-Tarabily KA, Shabaan M. Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load. Poult Sci 2022; 102:102275. [PMID: 36427400 PMCID: PMC9700026 DOI: 10.1016/j.psj.2022.102275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 10/09/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022] Open
Abstract
The influence of charcoal as feed additives on carcass and meat characteristics was studied in 144 four weeks old Muller ducks. The experimental ducklings were assigned to six groups of 24 birds (Eight per replicates each). The dietary treatments contained 0, 0.5, 1.0, 1.5, 2.0, and 2.5% charcoal for G1 (C), G2 (L1), G3 (L2), G4 (L3), G5 (L4) and G6 (L5), respectively. All experimental birds were raised under similar environmental and managerial conditions. Results indicated that charcoal did not affect most carcass traits significantly except for dressing percentage was higher (P < 0.05) in 1.5 and 2 % charcoal included ducks diets compared to control ducks. Charcoal supplementation significantly affected duck meat tenderness, juiciness and water holding capacity. Moreover, charcoal altered (P < 0.05) meat components such as crude protein, calcium components, desirable fatty acids, nutritional value and some bacterial counts. Thiobarbituric acid reactive substances reduced in birds fed charcoal at 1.5, 2, and 2.5%, with significant variation among treatments. No significant differences in the number of Escherichia coli and Staphylococcus aureus were detected among the ducks fed with charcoal and the control group. It could be concluded that charcoal could be included in ducks' diets at 1.5 and 2% with beneficial effects on carcass parameters.
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Affiliation(s)
- Mohamed F.A. Farghly
- Department of Poultry Production, Faculty of Agriculture, Assiut University, Egypt
| | - Mohamed A. Elsagheer
- Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt
| | - Muthana M. Jghef
- Department of Radiology, College of Medical Technology, Al-Kitab University, Kirkuk, 36001, Iraq
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina, 22758, Egypt
| | | | - Mariusz Jaremko
- Smart-Health Initiative and Red Sea Research Center, Division of Biological and Environmental Sciences and Engineering, King Abdullah University of Science and Technology, Thuwal, Saudi Arabia
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates,Khalifa Center for Genetic Engineering and Biotechnology, United Arab Emirates University, Al Ain, 15551, United Arab Emirates,Harry Butler Institute, Murdoch University, Murdoch, 6150, Western Australia, Australia,Corresponding author:
| | - Mahmoud Shabaan
- Department of Poultry Production, Faculty of Agriculture, New Valley University, Egypt
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8
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Khan IA, Shi B, Shi H, Nawaz A, Zhu Z, Ijaz MU, Hussain M, Khan A, Wang M, Chen F, Wang D, Cheng KW. Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties. Front Nutr 2022; 9:975831. [PMID: 36204376 PMCID: PMC9530322 DOI: 10.3389/fnut.2022.975831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and ΣMUFA content and ΣPUFA/ΣSFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly (P < 0.05) lower than that of the control sample, corresponding to 31.9, 46.1, 57.2, and 44.8% inhibition, respectively. PSM4, however, had no or very little effect on the formation of PhIP, 4,8-DiMeIQx and AαC, despite a strong inhibitory effect on MeIQx formation. These findings not only support the promising potential of PSM for application as a fat substitute to improve the fatty acid profile and reduce the content of harmful by-products in heat-processed chicken, but also highlight that appropriate addition level is a critical factor in optimizing the functional capacity of this natural agent.
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Affiliation(s)
- Iftikhar Ali Khan
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Baoping Shi
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Asad Nawaz
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Zongshuai Zhu
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Muhammad Umair Ijaz
- Department of Medical Pathology and Laboratory Medicine, University of California Davis School of Medicine, Sacramento, CA, United States
| | - Muzahir Hussain
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain
| | - Asad Khan
- Key Laboratory of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural University, Nanjing, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- *Correspondence: Daoying Wang,
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Ka-Wing Cheng,
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Gebremeskel AF, Ngoda PN, Kamau‐Mbuthia EW, Mahungu S. The effect of roasting, storage temperature, and ethanoic basil (
Ocimum basilicum
L.) extract on the oxidative stability of crude sesame (
Sesamum indicum
L.) oil. Food Science & Nutrition 2022; 10:2736-2748. [PMID: 35959257 PMCID: PMC9361459 DOI: 10.1002/fsn3.2877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/21/2022] [Accepted: 03/23/2022] [Indexed: 11/12/2022]
Abstract
Sesame (Sesamum indicum L.) is an annual oilseed crop that is widely used for crude sesame oil (CSO) extraction. CSO is unrefined, thus, may impact the storage stability due to the uncontrolled processing and handling conditions, and absence of preservatives. The purpose of this study intends to analyze the fatty acid profile and oxidative stability of CSO. In a complete randomized (2*2*2) factorial design, clean sesame seeds (3.92% moisture content) were used for oil extraction with/without roasting treatment (200°C). The fatty acid profile and oxidative value of the CSO were analyzed. The roasted sesame seed oil extraction yield was higher (50.9%) and composed of 83.15% unsaturated fatty acids with an omega‐6 to omega‐3 ratio of 95.3. The ratio of polyunsaturated fatty acids (PUFAs) to saturated fatty acids (SFAs) was 2.9, while the moisture content of the CSO was 0.37%, exceeding the tolerable limit. The predominant fatty acids of CSO include palmitic, stearic, oleic, and linoleic acids. Elevated thermal condition during processing and handling speeding up oxidation exceeded the tolerable limit after 25 days of storage, while the ethanoic basil extract was found to inhibit oxidation in the range of 16.38%–90% (p‐value < .05). The peroxide value (PV), para‐anisidine value (p‐AV), and total oxidation (TOTOX) value of CSO with 50 ppm (parts per million) basil extract were detected within the range of 0.29–3.92, 0.75–2.59, and 1.57–8.6 milliequivalents (meq) O2/kg oil, respectively, below the tolerable limit. Nevertheless, basil extract's antioxidant property was declined during prolonged storage, in particular, at elevated temperature. The use of organic extracts of locally available sweet basil herb is capable of mitigating oxidation and substituting inorganic antioxidant for a healthier diet.
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Affiliation(s)
| | - Peninah N. Ngoda
- Department of Dairy, Food Science and Technology Egerton University Nakuru Kenya
| | | | - Symon M. Mahungu
- Department of Dairy, Food Science and Technology Egerton University Nakuru Kenya
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10
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Zar Pasha A, Anwer Bukhari S, Ali El Enshasy H, El Adawi H, Al Obaid S. Compositional analysis and physicochemical evaluation of date palm (Phoenix dactylifera L.) mucilage for medicinal purposes. Saudi J Biol Sci 2022; 29:774-780. [PMID: 35197744 PMCID: PMC8848135 DOI: 10.1016/j.sjbs.2021.10.048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/10/2021] [Accepted: 10/18/2021] [Indexed: 11/24/2022] Open
Abstract
Objectives Date palm (Phoenix dactylifera) mucilage obtained from its dried fruits was evaluated to check the proximate composition and physicochemical properties. Methods Commercially available date palm mucilage was precipitated using ethanol. Both (crude and purified) mucilage samples were subjected for proximate, physiochemical, biochemical and antioxidant activity using standard experimental protocols. Elemental analysis of crude date palm mucilage was also performed using LIBS. Results Ethanol was used to purify the mucilage (58.4% yield). Proximate analysis was carried out on crude and purified mucilages showing crude fat, crude protein, crude fiber, total carbohydrates, nitrogen free extract and total energy in purified mucilage were more than the crude mucilage. Moisture and ash contents were found more in crude mucilage than the purified mucilage. Laser introduced breakdown spectroscopy (LIBS) detected Zn, Mg, Mn, K, Na, Cu, Fe and Ca metals as components of mucilage. Biochemical profiling indicated that crude and purified mucilage have proteins, protease, superoxide dismutase, catalase, peroxidase, amylase, ascorbate peroxidase, free amino acids, total soluble sugars, reducing sugars, non-reducing sugars, total anthocyanin, free anthocyanin, total flavonoid contents and total phenolic contents. Conclusion The study shows that date palm mucilage could be potentially used as pharmaceutical and medicinal ingredient due to presence of bioactive compounds and its physicochemical properties.
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11
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Buranachokpaisan K, Muangrat R, Chalermchat Y. Supercritical CO
2
extraction of residual oil from pressed sesame seed cake: Optimization and its physicochemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15722] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kritika Buranachokpaisan
- Division of Food Science and Technology Faculty of Agro‐Industry Chiang Mai University Muang Thailand
| | - Rattana Muangrat
- Division of Food Process Engineering Faculty of Agro‐Industry Chiang Mai University Muang Thailand
- Cluster of High Value Product from Thai rice and Plant for Health Chiang Mai University Muang Thailand
| | - Yongyut Chalermchat
- Division of Food Process Engineering Faculty of Agro‐Industry Chiang Mai University Muang Thailand
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12
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Oz E. The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats. Food Chem 2021; 352:129378. [PMID: 33667919 DOI: 10.1016/j.foodchem.2021.129378] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/26/2021] [Accepted: 02/12/2021] [Indexed: 11/20/2022]
Abstract
The formations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in barbecued meatballs formulated with different animal fats [beef intermuscular and/or sheep tail (ST)] were investigated. Meatballs were also analyzed in terms of some qualitative and quantitative properties. From perspective of nutrition, meatballs formulated with ST fat at level 10% contained the highest ratios of linoleic acid (2.29%), ∑PUFA (2.52%), and ∑PUFA/∑SFA (0.05). Animal fat type had no significant effect on total HAAs amount of the samples and total HAAs amount was ranged between 1.35 and 2.91 ng/g. On the other hand, the usage of different animal fat significantly affected amount of BaP and PAH4, and the levels of BaP and PAH4 were ranged between 2.33-4.30 and 8.41-15.48 ng/g, respectively. From perspective of health risk, it can be noted that the meatballs formulated with ST fat at level 10% are more risky due to their total amounts of food toxicants.
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Affiliation(s)
- Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey.
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13
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Hyatt JR, Zhang S, Akoh CC. Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil. Food Chem 2021; 349:129037. [PMID: 33556726 DOI: 10.1016/j.foodchem.2021.129037] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 12/11/2020] [Accepted: 01/04/2021] [Indexed: 01/10/2023]
Abstract
Antioxidant activities of 1-o-galloylglycerol (GG), propyl gallate, rosmarinic acid (RA), tocopherols (TOC), and 1:1 combinations of GG/RA and GG/TOC were evaluated using in vitro assays including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+), and ferric reducing antioxidant power (FRAP). Soybean oil stripped of TOC was utilized as bulk oil and as the oil phase in O/W emulsions for accelerated oxidation test with the selected phenolic compounds. Efficacies of antioxidants were evaluated by monitoring total oxidation (TOTOX) values and fatty acid profiles of oil and O/W samples during the accelerated oxidation. In bulk oil, GG outperformed other singular antioxidants, preventing 39.04% of oxidation for ω-3 fatty acids with a TOTOX value of 166.68. In emulsions, TOC outperformed other singular antioxidants, preventing 38.04% of oxidation with a TOTOX value of 196.72. Considering the polarities of the antioxidants and our testing systems, these results provide supporting evidence for the polar paradox theory.
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Affiliation(s)
- Joseph R Hyatt
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Siyu Zhang
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
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Zhang S, Willett SA, Hyatt JR, Martini S, Akoh CC. Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog. Food Chem 2021; 334:127584. [PMID: 32711274 DOI: 10.1016/j.foodchem.2020.127584] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/01/2020] [Accepted: 07/12/2020] [Indexed: 11/18/2022]
Abstract
Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants. SL with 1-o-galloylglycerol, rosmarinic acid, or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days. Oxidation induction time (OIT) using differential scanning calorimetry showed a good correlation with the accelerated oxidation test. A mixture of 1-o-galloylglycerol and tocopherols at 50:50 ppm had the strongest protective effect on SL (OIT = 115.1 min) compared to the other tested compounds or combinations at the same concentration (OIT < 100 min).
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Affiliation(s)
- Siyu Zhang
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Sarah A Willett
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Joseph R Hyatt
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT, USA.
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
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Seyed Almoosavi SMM, Ghoorchi T, Naserian AA, Khanaki H, Drackley JK, Ghaffari MH. Effects of late-gestation heat stress independent of reduced feed intake on colostrum, metabolism at calving, and milk yield in early lactation of dairy cows. J Dairy Sci 2020; 104:1744-1758. [PMID: 33309378 DOI: 10.3168/jds.2020-19115] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 09/10/2020] [Indexed: 12/11/2022]
Abstract
The objective of this study was to differentiate the effects of acute heat stress (HS) from those of decreased dry matter intake (DMI) during the prepartum period on metabolism, colostrum, and subsequent production of dairy cows. Holstein dairy cows (n = 30) with similar parity and body weight were randomly assigned to 1 of 3 treatments on 45 d before calving: (1) cooled (CL, n = 10) conditions with ad libitum feed intake, (2) HS conditions with ad libitum feed intake (n = 10), and (3) pair-fed cooled (CLPF, n = 10) with reduced DMI similar to the HS group while housed under cooled conditions. The reduction in the amount of feed offered to the CLPF cows was calculated daily as the percentage decrease from the average DMI of HS cows relative to the CL cows. For CLPF and CL cows, barns provided shade, sprinklers, and fans, whereas the HS cows were provided only with shade. Cows in all groups received individually the same total mixed ration. Cows were dried off 60 d before the expected calving. Cows in the HS group and, by design, the CLPF cows had reduced DMI (~20%) during the experiment. Heat stress decreased gestation length, first colostrum yield, and calf birth weight compared with CL and CLPF cows. Milk yield decreased 21% (5 kg) in the HS and 8% (2 kg) in CLPF cows, indicating that reduced feed intake during late gestation accounted for 60% of the total reduced milk yield. The CLPF cows exhibited an elevated NEFA concentration compared with the CL and HS cows. The HS cows had a greater mRNA abundance of HSP70 in the peripheral blood leukocytes at 21 d prepartum compared with the other groups. At calving, the mRNA abundance of HSP70 was greater in HS cows, followed by CLPF, compared with the CL cows. In conclusion, HS during the late gestation period caused metabolism and production differences, which were only partially attributed to reduced feed intake in dairy cows.
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Affiliation(s)
- S M M Seyed Almoosavi
- Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agriculture Science and Natural Resources, Gorgan 49138-15739, Iran.
| | - T Ghoorchi
- Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agriculture Science and Natural Resources, Gorgan 49138-15739, Iran
| | - A A Naserian
- Department of Animal Science, Ferdowsi University of Mashhad, Mashhad 91779-48978, Iran
| | - H Khanaki
- Faculty of Veterinary and Agricultural Sciences, Dookie Campus, The University of Melbourne, Victoria 3647, Australia
| | - J K Drackley
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - M H Ghaffari
- Institute of Animal Science, Physiology Unit, University of Bonn, 53115 Bonn, Germany.
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16
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Almoosavi SMMS, Ghoorchi T, Naserian AA, Ramezanpor SS, Ghaffari MH. Long-term impacts of late-gestation maternal heat stress on growth performance, blood hormones and metabolites of newborn calves independent of maternal reduced feed intake. Domest Anim Endocrinol 2020; 72:106433. [PMID: 32402999 DOI: 10.1016/j.domaniend.2019.106433] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 12/07/2019] [Accepted: 12/27/2019] [Indexed: 11/22/2022]
Abstract
The objective of this study was to evaluate the effects of heat stress in late gestation independent of maternal reduced feed intake on performance, blood hormones and metabolites, and immune responses of dairy calves from birth through weaning. A total of 30 multiparous Holstein cows at 45 d before expected calving were randomly assigned to one of 3 groups: (1) thermal neutral (CL, n = 10) conditions with ad libitum feed intake (10% of refusals on an as-fed basis); (2) pair-fed thermal neutral (CLPF, n = 10) conditions to reduce feed intake to levels similar to the heat stress (HS) group while reared under thermoneutral conditions (80% of the CL group); or (3) heat stress (HS, n = 10) conditions with ad libitum feed intake. Pair-feeding was conducted to quantify the confounding effects of dissimilar feed intake. Calves (10/group) born to cows that were exposed to cooling (IU-CL), pair-feeding (IU-CLPF), or heat stress (IU-HS) were used from birth through weaning. After birth, all the calves were managed under identical conditions. IU-HS calves had lower birth weight, and hip height at birth and 14 d of age. Compared with IU-CL and IU-CLPF calves, IU-HS calves had lower serum concentration of IgG and apparent efficiency of IgG absorption but higher serum insulin concentrations. Cortisol concentration in serum was higher in IU-HS and IU-CLPF calves compared to IU-CL calves. The neutrophil percentage was lower in IU-CL calves than in IU-HS and IU-CLPF calves. Neutrophil-lymphocyte ratio was higher in IU-HS calves compared to IU-CLPF and IU-CL calves. The mRNA expression of TNFα of IU-HS calves was downregulated compared with IU-CL and IU-CLPF calves. In summary, maternal HS during late gestation reduces calf birth weight and dramatically alters blood hormones and metabolites, but its effect on immune system function was not independent of maternal reduced feed intake.
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Affiliation(s)
- S M M Seyed Almoosavi
- Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agriculture Science and Natural Resources, Gorgan 49138-15739, Iran.
| | - T Ghoorchi
- Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agriculture Science and Natural Resources, Gorgan 49138-15739, Iran
| | - A A Naserian
- Department of Animal Science, Ferdowsi University of Mashhad, Mashhad 91779-48978, Iran
| | - S S Ramezanpor
- Department of Biotechnology, Gorgan University of Agriculture Science and Natural Resources, Gorgan 49138-15739, Iran
| | - M H Ghaffari
- Institute of Animal Science, Physiology and Hygiene Unit, University of Bonn, 53115 Bonn, Germany.
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17
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Çetinkaya A, Öz F. The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time. Food Sci Nutr 2020; 8:915-920. [PMID: 32148800 PMCID: PMC7020286 DOI: 10.1002/fsn3.1370] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/25/2022] Open
Abstract
In the present study, it was aimed to support the white cheese structure produced from cow's milk by adding wheat germ and to determine the changes in fatty acids and chemical composition of this additive storage time. The samples were taken on the 1st, 15th, and 30th days of storage, and some chemical properties and fatty acids were analyzed. The use of wheat germ in the production of white cheese had a significant effect (p < .05) on the fat, protein, salt, total acidity (% l.a) and dry matter properties of the cheese. It was determined that the most common fatty acids in the cheese samples were palmitic, oleic, stearic, and myristic acids. Wheat germ is a significant source due to its high protein content. Therefore, it can be expressed as an auxiliary raw material for the development of nutritional and functional properties in cheese production.
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Affiliation(s)
- Asya Çetinkaya
- Department of Food EngineeringFaculty of Engineering ArchitectureKafkas UniversityKarsTurkey
| | - Fatih Öz
- Department of Food EngineeringFaculty of AgricultureAtatürk UniversityErzurumTurkey
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18
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Oh H, Lee HJ, Lee J, Jo C, Yoon Y. Identification of Microorganisms Associated with the Quality Improvement of Dry-Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality. J Food Sci 2019; 84:2944-2954. [PMID: 31553057 DOI: 10.1111/1750-3841.14813] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 11/29/2022]
Abstract
The objective of this study was to isolate and identify the microorganisms, especially yeasts and molds, related to the improvement of beef quality during dry-aging of beef through microbiome analysis, and to examine the possibility of using them as starter culture strains to improve the efficiency of dry-aging beef production. Beef sirloins were dry-aged for 28 days using different wind speeds (0, 2.5, and 5 m/s) at 1 to 3 °C and 75% relative humidity, and microbial compositions were confirmed by microbiome analysis. Mold and yeast samples were plated on potato dextrose agar supplemented with 10% tartaric acid, and the isolated colonies were identified by DNA sequencing. The isolates were subjected to microbial characterization (morphological characterization, growth condition, and enzyme activity). Microbiome analysis showed that the dominant microorganisms were molds and yeasts identified as Pilaira anomala SMFM201611 and Debaryomyces hansenii SMFM201707. Pilaira anomala SMFM201611 and D. hansenii SMFM201707 were inoculated into 24 sirloins of the lowest grade. All samples were dry-aged for 0, 14, 21, and 28 days and analyzed for microbial growth, pH, shear force, ultrastructure, and flavor compounds (free amino acids and free fatty acids). Inoculation with P. anomala SMFM201611 and D. hansenii SMFM201707 improved tenderness and cause the breakdown of myofibrils by proteolysis. Both microorganisms also produced free amino acids and fatty acids through proteolytic and lipolytic activities. These results indicate that P. anomala SMFM201611 and D. hansenii SMFM201707 isolated and identified from dry-aged beef can improve the quality of low-grade beef during dry-aging. PRACTICAL APPLICATION: During dry-aging, mold and yeast improve the quality of dry-aged beef. Pilaira anomala SMFM201611 and Debaryomyces hansenii SMFM201707 isolated from dry-aged beef can improve tenderness by breaking down myofibrils. Both microorganisms improve flavor by producing free fatty acids and amino acids, and the taste and aroma characteristics of low-grade beef may be improved during the dry-aging process.
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Affiliation(s)
- Hyemin Oh
- Dept. of Food and Nutrition, Sookmyung Women's Univ., Seoul, 04310, Korea
| | - Hyun Jung Lee
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Inst. of Agriculture and Life Science, Seoul National Univ., Seoul, 08826, Korea
| | - Jiyoung Lee
- Dept. of Food and Nutrition, Sookmyung Women's Univ., Seoul, 04310, Korea
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Inst. of Agriculture and Life Science, Seoul National Univ., Seoul, 08826, Korea
| | - Yohan Yoon
- Dept. of Food and Nutrition, Sookmyung Women's Univ., Seoul, 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's Univ., Seoul, 04310, Korea
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19
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Boz MA, Oz F, Yamak US, Sarica M, Cilavdaroglu E. The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system. Poult Sci 2019; 98:3067-3080. [PMID: 30938805 DOI: 10.3382/ps/pez125] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Accepted: 03/04/2019] [Indexed: 11/20/2022] Open
Abstract
This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total of 80 geese from white, black, gray, and multicolored varieties were reared in an extensive production system at 28 wk of age. Quality analysis was performed on breast and thigh meat, as well as on the skin and abdominal fat of studied geese. Slaughter and carcass weights were significantly higher in the white variety (P < 0.01). Measured abdominal fat was lower in black and gray geese. Furthermore, the color and pH values were significantly different on breast, thigh, and skin among varieties. Additionally, measured breast meat b*, thigh meat L*, and b* values were higher in male geese. Breast meat protein levels were lower in black and gray geese, and also lower in the thigh meat of gray geese. Total breast meat amino acids were lower in white geese, and the amino acid content of thigh meat was lower in multicolored varieties. Moreover, differences in fatty acid composition were found among the studied varieties. However, cholesterol levels did not differ for either sex or variety.
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Affiliation(s)
- Mehmet Akif Boz
- Department of Animal Science, Agricultural Faculty, Yozgat Bozok University, Yozgat, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agricultural Faculty, Ataturk University, Erzurum, Turkey
| | - Umut Sami Yamak
- Department of Animal Science, Agricultural Faculty, Ondokuz Mayis University, Samsun, Turkey
| | - Musa Sarica
- Department of Animal Science, Agricultural Faculty, Ondokuz Mayis University, Samsun, Turkey
| | - Elif Cilavdaroglu
- Department of Animal Science, Agricultural Faculty, Ondokuz Mayis University, Samsun, Turkey
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20
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Affiliation(s)
- Sarah A. Willett
- Department of Food Science and Technology University of Georgia 100 Cedar Street Athens GA 30602‐2610 USA
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Science Utah State University 8700 Old Main Hill Logan UT 84322‐0160 USA
| | - Casimir C. Akoh
- Department of Food Science and Technology University of Georgia 100 Cedar Street Athens GA 30602‐2610 USA
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21
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Kumar S, Gautam S. A combination process to ensure microbiological safety, extend storage life and reduce anti-nutritional factors in legume sprouts. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.11.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Moore MA, Akoh CC. Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application. J AM OIL CHEM SOC 2017; 94:567-76. [DOI: 10.1007/s11746-017-2969-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Sproston MJ, Akoh CC. Enzymatic Modification of Anhydrous Milkfat with n-3 and n-6 Fatty Acids for Potential Use in Infant Formula: Comparison of Methods. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2763-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Sherry CL, Oliver JS, Marriage BJ. Docosahexaenoic acid supplementation in lactating women increases breast milk and plasma docosahexaenoic acid concentrations and alters infant omega 6:3 fatty acid ratio. Prostaglandins Leukot Essent Fatty Acids 2015; 95:63-9. [PMID: 25701002 DOI: 10.1016/j.plefa.2015.01.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 01/16/2015] [Accepted: 01/26/2015] [Indexed: 01/31/2023]
Abstract
This study investigated the effects of docosahexaenoic acid (DHA) supplementation on the fatty acid composition of breast milk and plasma concentrations in lactating women and their infants. Eighty-nine lactating women 4-6 weeks post-partum received placebo, 200 mg or 400 mg DHA for 6 weeks with usual diets. Breast milk fatty acids and maternal plasma fatty acids were measured at the beginning and end of the study and infant plasma at the end of the study. Breast milk and maternal plasma DHA were significantly greater with 200 mg and 400 mg DHA compared with placebo (50% and 123% breast milk p<0.05; 71% and 101% plasma, p<0.0001), respectively. Infant plasma omega 6:3 and arachidonic acid (AA):DHA were significantly greater in the placebo group compared to both supplement groups (67% and 106%; 71% and 116%, respectively, p<0.05). DHA supplementation impacts infant fatty acids important for brain development and breast milk fatty acid composition.
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Affiliation(s)
- C L Sherry
- Abbott Nutrition, Scientific and Medical Affairs, 3300 Stelzer Road, Columbus OH 43219, United States.
| | - J S Oliver
- Abbott Nutrition, Scientific and Medical Affairs, 3300 Stelzer Road, Columbus OH 43219, United States
| | - B J Marriage
- Abbott Nutrition, Scientific and Medical Affairs, 3300 Stelzer Road, Columbus OH 43219, United States
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25
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Vines LL, Kays SE, Koehler PE. Near-infrared reflectance model for the rapid prediction of total fat in cereal foods. J Agric Food Chem 2005; 53:1550-1555. [PMID: 15740039 DOI: 10.1021/jf040391r] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
AOAC method 996.01, used in cereal foods to determine total fat as defined by the U.S. Nutrition Labeling and Education Act (NLEA), is laborious and time-consuming and utilizes hazardous chemicals. Near-infrared (NIR) reflectance spectroscopy, a rapid and environmentally benign technique, was investigated as a potential method for the prediction of total fat using AOAC method 996.01 as the reference method. Near-infrared reflectance spectra (1104-2494 nm) of ground cereal products (n = 72) were obtained using a dispersive spectrometer, and total fat was determined according to AOAC method 996.01. Using multivariate analysis, a modified partial least-squares model was developed for total fat prediction. The model had a SECV of 1.12% (range = 0.5-43.2%) and a multiple coefficient of determination of 0.99. The model was tested with independent validation samples (n = 36); all samples were predicted within NLEA accuracy guidelines. The results indicate that NIR reflectance spectroscopy is an accurate means of determining the total fat content of diverse cereal products for nutrition labeling.
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Affiliation(s)
- Laura L Vines
- Richard B. Russell Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture P.O. Box 5677, Athens, Georgia 30604-5677, USA
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Satchithanandam S, Oles CJ, Spease CJ, Brandt MM, Yurawecz MP, Rader JI. Trans, saturated, and unsaturated fat in foods in the united states prior to mandatory trans-fat labeling. Lipids 2004; 39:11-8. [PMID: 15055229 DOI: 10.1007/s11745-004-1195-5] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
On July 11, 2003, the U.S. Food and Drug Administration published a final rule amending its food-labeling regulations to require that trans FA be declared in the nutrition label of conventional foods and dietary supplements. The effective date of this final rule is January 1, 2006. This places some urgency on increasing the number and types of currently available foods for which there are trans-fat data. Compositional databases on trans fat content of food are currently limited. The purpose of this study was to determine the trans-fat content of a wide range of foods prior to the effective date of the new regulation. AOAC Official Method of Analysis 996.01 was modified for the analysis of trans fat in noncereal products. Food products for analysis were selected on the basis of market share and data from the USDA's 1994-1996 Continuing Survey of Food Intake by Individuals. Foods were purchased from local supermarkets, weighed, hydrolyzed, converted to FAME, and analyzed by GC. The results showed that trans fat (g/100 g fat) ranged from 0.0 to 48.8 in bread, cake, and related products; from 14.9 to 27.7 in margarines; from 7.7 to 35.3 in cookies and crackers; from 24.7 to 38.2 in frozen potatoes; from 0.0 to 17.1 in salty snacks; from 0.0 to 13.2 in vegetable oils and shortenings; from 0.0 to 2.2 in salad dressings and mayonnaises; and from 0.0 to 2.0 in dry breakfast cereals. Serving sizes for the foods included in this survey ranged from 12 to 161 g, and trans-fat levels ranged from 0.0 to 7.2 g/serving. The significant differences in trans-fat content in products within each food category are due to differences in the type of fats and oils used in the manufacturing processes.
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Affiliation(s)
- Subramaniam Satchithanandam
- Division of Research and Applied Technology, Office of Nutritional Products, Labeling and Dietary Supplements, U.S. Food and Drug Administration, College Park, Maryland 20740, USA.
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