Production and functional properties of beef lung protein concentrates

This work investigated the production and the properties of meat protein concentrates from beef lungs (BLPC) at pilot scale. Protein recovery and functional properties were compared to those of BLPC obtained using membrane technology in a previous work (Selmane, D., Vial, C., & Djelveh, G. (2008). Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties. Meat Science, 79, 640–647). An alkaline solubilisation method was applied for protein extraction, followed by pI precipitation for concentration. The physicochemical properties of BLPC such as molecular mass, solubility, surface hydrophobicity, surface tension and interfacial tension, as well as technofunctional emulsifying and foaming properties were determined. These were compared to those of commercial protein ingredients, such as sodium caseinates, whey protein isolates, egg white proteins and soy protein isolates. Results showed that proteins from BLPC included a low-molecular-weight fraction and exhibited good solubility and high hydrophobicity with small surface and interfacial tensions. This explained their excellent emulsifying activity, better than sodium caseinates, and their good foaming properties.     

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound-assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g⁻¹ and 0.55 mg quercetin g⁻¹ respectively) than digested control pasta (9.54 mg gallic acid g⁻¹ and 0.23 mg quercetin g⁻¹ respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO₄ g⁻¹).     

Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

The aim of this work was to study the influence of hen age and housing system on egg performances in fresh pasta production, focusing on mechanical and rheological properties of pasta. Samples of pasta were prepared with eggs laid by Hy‐Line Brown hens (from 27 to 68 weeks old) housed in conventional cage, barn and organic systems. Only hen age significantly affected pasta properties. In particular, as regards raw pasta, the loosest structure was obtained using eggs laid by the youngest hens (27–30 weeks old). On the contrary, in cooked pasta, the weakest structure was observed when eggs were laid by hens aged 53–68 weeks. However, differences, although significant, were small and thus most likely not sensorially perceivable. Significant correlations were found between mechanical and rheological properties of raw fresh egg pasta, meaning that small deformation measurements are as valuable as large deformation tests for the characterisation of this product.     

Total nitrogen vs. amino-acid profile as indicator of protein content of beef

In most cited food composition studies and tables, the proximate system measures protein as total nitrogen (N) (determined by Kjeldahl or Dumas method) multiplied by a specific factor. A factor of 6.25 is used for determining total protein from total N (Jones, Munsey, & Walker, 1942). Although more expensive, it is considered more accurate to base protein content of foods on amino acid data (Greenfield & Southgate, 2003).     

Processing and cooking effects on chemical,nutritional and functional properties of pasta obtained from selected emmer genotypes

BACKGROUND: Emmer wheat (T. turgidum ssp. dicoccum Schrank) is an old Mediterranean crop grown for centuries and progressively replaced with durum wheat. Although most of its supposed nutritional properties have not yet been scientifically proven, emmer seems to be appreciated for its content of dietary fibre, resistant starch (RS) and antioxidant compounds. The aim of this work was to evaluate the profiles of dietary fibre, starch and antioxidant compounds in raw materials and in semolina of 13 selected emmer lines and their parents (a durum wheat cultivar and an old T. turgidum dicoccum population). Moreover, the cooking effect on functional properties and total antioxidant capacity (TAC) of pasta derived from emmer lines and the in vivo effect of pasta on postprandial glucose response were determined. RESULTS: Processing and cooking affected the dietary fibre content of pasta: the insoluble dietary fibre content was increased, while a slight loss of soluble dietary fibre was observed. Cooking also resulted in a noteworthy increase in amylose and RS content. The antioxidant compounds (i.e., tocols and carotenoids) as well as TAC decreased dramatically after cooking. Pasta obtained with an emmer line significantly lowered the glycaemic index, strengthening the concept of pasta product as a source of functional components in the habitual diet. CONCLUSIONS: The results showed that emmer semolina is suitable for the preparation of pasta with good organoleptic quality and represents a source of RS and fibre, but processing and cooking negatively affected the amount of antioxidant compounds detected in the wholemeal. Copyright © 2008 Society of Chemical Industry     

Various instrumental and biochemical parameters as ageing indicators of beef Longissimus dorsi muscle and their relation to creatine and creatinine content

The main dietary source of creatine is red meat. Its ageing is accompanied by deep changes in chemical composition and structure of muscle tissues. The effect of ageing (nonaged—i.e. 24 h post mortem vs. 14 and 28 days post mortem at 1 °C) on the content of creatine and creatinine, on the creatine/creatinine ratio and on other ageing indicators, such as instrumentally measured colour values, pH_ultimate values, length of myofibrilar fragments and total free amino acid content of beef Longissimus dorsi muscle. Muscles originated from eight commercially slaughtered Simmental bulls, 19–20 months old. Generally, all parameters measured were influenced by ageing time at the 5% level or less. Approximately 0.1 unit higher pH values and 1 unit higher colour L ^*, a ^* and b ^* values of ageing samples compared to nonaged was found. Length of myofibrilar fragments being in average the highest (69 μm) for nonaged samples, 34 μm for 14 days aged and the lowest (17 μm) for 28 days aged sample. Higher content of total free amino acids released during 14 and 28 days of storage (10.19 and 18.71 μmol/g) than from nonaged beef (19.75 μmol/g) was found. Creatine content significantly declined with increasing days of ageing (nonaged 6.05 mg/g, 14 days 5.86 mg/g, 28 days 5.66 mg/g). On the contrary, the total content of creatine (creatine + 1.159 × creatinine) was not markedly affected by 14 days of ageing (nonaged 6.27 mg/g, 14 days 6.14 mg/g), although significant difference between nonaged and 28 days aged groups (5.95 mg/g) was observed. It was assumed that the creatinine/creatine ratio might be a good indicator of ageing rate for beef (R ² = 0.974).     

鲜甜玉米520主要营养成分分析与评价

分析评价乳熟期甜玉米520营养价值特点,为以甜玉米520为主要原料的玉米深加工及工程化食品开发提供数据依据。采用氨基酸分析仪、气相色谱法、离子色谱法测定甜玉米中氨基酸、脂肪酸、可溶性糖的种类及含量。结果表明,甜玉米中含蛋白质12.08%,脂肪酸6.66%,灰分2.41%。针对婴儿营养需求分析,亮氨酸、含硫氨基酸、苯丙氨酸+酪氨酸、缬氨酸评分分别为1.11、1.80、1.09、1.03;组氨酸、异亮氨酸、赖氨酸及苏氨酸分别为0.83、0.75、0.52、0.99;甜玉米520中可溶性糖总量为11.98%（湿基）,果糖占总碳水化合物的85.86%。结论:作为婴儿食物来源,该甜玉米具有充足的亮氨酸、含硫氨基酸、苯丙氨酸+酪氨酸、亮氨酸,相对缺乏组氨酸、异亮氨酸、赖氨酸及苏氨酸,含较丰富的脂肪酸,不饱和脂肪酸为亚油酸和亚麻酸,可溶性糖以果糖为主。      

The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical,technological and sensory evaluation

Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution of EPA using Nannochloropsis sp., without affecting the quality product and with good consumer acceptance. Technological quality was analysed in terms of cooking properties and texture profile. Cooked pasta was characterised through proximal composition, phenolic compound, fatty acid content and sensorial analysis. It was possible to replace up to 30% of wheat flour with microalgae without affecting the technological quality of pasta and with a significant contribution of EPA to the daily diet (0.237 g per 100 g pasta). The incorporation of 10% and 20% Nannochloropsis in pasta formulation allowed to decrease the n6:n3 ratio from 25:1 to 5:1 and 2:1, respectively. Therefore, the microalgae are an interesting ingredient to increase EPA consumption in products like pasta, while the sensory evaluation confirms the possibility towards a commercial approach.     

Physicochemical and functional properties of Caryota urens flour as compared to wheat flour

Starch digestibility, thermal, pasting and gelling properties of Caryota urens (CU) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch (RS) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index (eGI) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch.     

Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves

Abstract: Recent outbreaks associated to the consumption of raw or minimally processed vegetable products that have resulted in several illnesses and a few deaths call for urgent actions aimed at improving the safety of those products. Electron beam irradiation can extend shelf‐life and assure safety of fresh produce. However, undesirable effects on the organoleptic quality at doses required to achieve pathogen inactivation limit irradiation. Ways to increase pathogen radiation sensitivity could reduce the dose required for a certain level of microbial kill. The objective of this study was to evaluate the effectiveness of using natural antimicrobials when irradiating fresh produce. The minimum inhibitory concentration of 5 natural compounds and extracts (trans‐cinnamaldehyde, eugenol, garlic extract, propolis extract, and lysozyme with ethylenediaminetetraacetate acid (disodium salt dihydrate) was determined against Salmonella spp. and Listeria spp. In order to mask odor and off‐flavor inherent of several compounds, and to increase their solubility, complexes of these compounds and extracts with β‐cyclodextrin were prepared by the freeze‐drying method. All compounds showed bacteriostatic effect at different levels for both bacteria. The effectiveness of the microencapsulated compounds was tested by spraying them on the surface of baby spinach inoculated with Salmonella spp. The dose (D₁₀ value) required to reduce the bacterial population by 1 log was 0.190 kGy without antimicrobial addition. The increase in radiation sensitivity (up to 40%) varied with the antimicrobial compound. These results confirm that the combination of spraying microencapsulated antimicrobials with electron beam irradiation was effective in increasing the killing effect of irradiation. Practical Application: Foodborne illness outbreaks attributed to fresh produce consumption have increased and present new challenges to food safety. Current technologies (water washing or treating with 200 ppm chlorine) cannot eliminate internalized pathogens. Ionizing radiation is a viable alternative for eliminating pathogens; however, the dose required to inactivate these pathogens is often too high to be tolerated by the fresh produce without undesirable quality changes. This study uses natural antimicrobial ingredients as radiosensitizers. These ingredients were encapsulated and applied to fresh produce that was subsequently irradiated. The process results in high level of microorganism inactivation using lower doses than the conventional irradiation treatments.     

High Performance Index as a tool to identify the best combination of pearled fractions and durum wheat genotypes for semolina and pasta colour improvement

Debranning was applied to six durum wheat genotypes to identify specific fractions rich in carotenoids and lower in enzymatic activities useful for improving pasta colour. Six sequential debranning steps, each of 30 s, were applied. β-carotene, lutein, α-tocopherol and ash content and hydroperoxidation and bleaching activities of lipoxygenase were determined in all pearled fractions. A wide variability among the genotypes regarding the level of all components has been found. Most of the parameters were higher in the pearled fraction at 30 s than wholemeal. Compared to the latter fraction, a significant decreasing trend for both lipoxygenase activities and α-tocopherol and ash content was subsequently observed, while β-carotene decreased more slightly. Lutein content remained quite stable in all subsequent pearled fractions. The pearled fraction of the Ofanto obtained at 90 s of debranning was identified as the best genotype/pearled fraction combination through our High Performance Index tool.     

Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics

Potatoes have been added to bread for improvement of texture and moisture retention. The functional quality and starch digestibility in bread containing 5%, 10% or 15% potato flour were evaluated. Farinograph absorption of wheat and potato flour blends ranged from 59.0% to 77.7%. Bread with potato flour had significantly (P < 0.05) lower bread firmness during storage. There was a significant (P < 0.05) decrease in starch molecular weight as the level of potato flour increased. Inclusion of potato flour in these breads significantly (P < 0.05) increased the level of resistant starch (RS), while significantly (P < 0.05) decreasing the estimated glycemic index (eGI). Bread with no potato flour had 5.2% RS and an eGI of 95, while the bread with 15% potato flour had 11.3% RS and an eGI of 87. Overall, the addition of potato flour may reduce dough strength and loaf volume, but it reduced staling and increased resistant starch content of the bread.     

酸法脱酰胺结合酶解制备米蛋白肽及其与亚铁螯合工艺研究

采用米蛋白为原料,经酸法脱酰胺、蛋白酶酶解后,以FeCl_2作为铁源制备米蛋白肽亚铁螯合物。结果表明,碱性蛋白酶对米蛋白的水解效果最好,经4 h酶解后蛋白的水解度和蛋白肽得率分别达到23.4%和73.4%。酸法脱酰胺处理能有效提高米蛋白肽的得率。采用0.4 mol/L HCl在95℃处理3 h制备的脱酰胺米蛋白,其水解度和蛋白肽得率分别达到27.1%和92.6%;单因素试验表明反应温度、pH和质量比均对米蛋白肽亚铁螯合物的产品得率和螯合能力有显著影响;米蛋白肽与亚铁盐的最佳螯合工艺条件为:反应温度50℃、蛋白肽与亚铁盐的质量比2:1、pH 6.5;在此条件下其产品得率为65.2%,亚铁螯合能力最大为21.6 mg/g。     

In-vitro protein and sulphur amino acid availability as a measure of bean protein quality

The total and ‘available’ cystine and methionine, and the in-vitro and in-vivo protein digestibilities were determined in six varieties of Phaseolus vulgaris with different seed coat colours. Reactive cystine and methionine, evaluated by chemical methods after in-vitro enzymic digestion, were taken as a measure of the availability of sulphur amino acids. Cystine ‘availability’ ranged from 43 to 51% and from 31 to 58% in raw and cooked samples, respectively, while methionine ‘availability’ was over 90%, except for the two red varieties (55% and 74%). No correlation was found between cystine and methionine ‘availability’ and in-vitro protein digestibility. In-vitro protein digestibility (76.6-80.7%) showed a good correlation (r = 0.857; P < 0.05) with in-vivo values (72.0-80.9%). Amino acid score corrected for protein digestibility and for sulphur amino acids availability, as suggested by the Codex Committee on Vegetable Proteins, seems to predict accurately the biological quality of bean protein, as was shown when in-vitro indices were compared with net protein utilisation and relative protein value.     

Nutritional,antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese

Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial properties of carrot powder and to examine its effect on the sensory characteristics, chemical properties, and microbial viability of probiotic soft cheese at a rate of 0.2, 0.4, and 0.6%. The carrot was turned into powder before being analyzed and incorporated as an ingredient in making probiotic soft cheese. Probiotic soft cheese was made from buffalo milk. The buffalo milk (～6.9% fat, 4.4% protein, 9.2% milk solids not fat, and 0.7% ash) was pasteurized at 75 ± 1°C for 5 min and cooled to 40–42°C. The milk was then divided into 4 aliquots. Sodium chloride (local market, Assiut, Egypt) was added at a ratio of 5% followed by starter cultures. The carrot powder (4.5% moisture, 4.8% ash, 2.7% fat, 8.2% protein, 11.9% fibers, and 72.3% carbohydrate) was added at a rate of 0.2, 0.4, and 0.6%, followed by addition of 0.02 g/kg rennet. The cheese was cut again into cubes, pickled in jars filled with whey, and stored for 28 d at 6 ± 1°C. The results of this study illustrated the nutritional and antioxidant properties of carrot powder. Incorporation of carrot powder in probiotic soft cheese affected the moisture and salt content at 0 d. The total bacteria count decreased from 7.5 to 7.3 log cfu/g in the cheese when carrot powder was used at a rate of 0.6%. The reduction of total bacteria count was noticed during the 28 d of storage by adding carrot powder. Furthermore, lactic acid bacteria and Bifidobacterium longum counts elevated with adding carrot powder during the 28 d of storage.     

The nutritional role of free sialic acid,a human milk monosaccharide,and its application as a functional food ingredient

N-Acetyl-d-neuraminic acid (NANA), more commonly known by its trivial name sialic acid, is an endogenous human and ubiquitous nutritional monosaccharide. As a bound sugar at the terminal positions of glycans NANA is known to play important roles in many biological events. The data that exist on the occurrence of the free monosaccharide in breast milk and nutrition, however, are less commonly discussed. In most foods of animal origin, sialic acid occurs as a mixture of NANA and N-glycolyl-d-neuraminic acid (NGNA), a hydroxylated derivative of NANA that is not found in humans. The dietary intake of NGNA has been identified as a risk factor for long-term adverse health effects. Therefore, we present summaries on the biochemistry, metabolism, bioavailability, and the data on NANA and NGNA levels that occur in diverse foods. Finally, we discuss the emerging data demonstrating that free NANA is linked to positive nutritional effects including pronounced antioxidative properties. These data and the extremely high safety profile of NANA justify dietary enrichment at levels that correspond to the dietary intake of NANA in infants through breast milk.     

Effect of high or low protein ration combined or not with rumen protected conjugated linoleic acid (CLA) on meat CLA content and quality traits of double-muscled Piemontese bulls

A trial was carried out on double-muscled Piemontese bulls to evaluate the effects of two rations differing in crude protein density (HP=14.5% DM and LP=10.8% DM) and top dressed or not with 80 g/d of rumen protected CLA (rpCLA) for a long period (336 d) on meat quality traits and CLA content. Forty-eight bulls were fed one of the four experimental diets based on corn silage and cereals and were slaughtered at an average age and body weight (BW) of 562 ± 18 d and 668 ± 56 kg, respectively. After slaughter the 5th rib cut was dissected into Longissimus thoracis (LT), other muscles (OM), inter-muscular fat (IF), cover fat (CF), and bones. Muscles and fatty tissues were analyzed for proximate composition and fatty acid (FA) profiles. Rib was composed by 81.1, 3.7, 1.6 and 13.6% of muscles, IF, FC and bone, respectively; LT and OM contained only 0.8 and 1.4% of lipid, respectively. The treatments did not influence these values, but rpCLA increased, compared to control, both c9,t11-CLA and t10,c12-CLA concentrations in all the tissues (P<0.01); t10,c12-CLA concentration was increased much more in muscles (+20 times) than in fatty tissues (from +0.2 to +0.9 times). This suggests that in the muscle this isomer is preferentially stored and/or less combusted with respect to other fatty acids. Low protein rations did not exert any influence on carcass and meat quality, as on growth performance, but reduced nitrogen excretion, their use for improving the environmental impact (process quality) of this meat production system is recommended.     

Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction

Alkalihalobacillus clausii 088AE [MCC 0538] showed significant viability during processing and storage of various functional and medicinal food matrices such as hot and cold nonalcoholic beverages, dietary supplements, confectionery and oils. The spore preparation was stable in aqueous suspension (99.355%–99.656%), under acidic conditions (92.067%–99.514%), bile (99.227%–99.791%) and tolerated high temperatures. A. clausii 088AE reduced dietary calories both independently and in multispecies consortium in in vitro. A. clausii 088AE digested dietary protein present in both casein protein (84.307%) and infant formula feed (89.069%) in the postgastric intestinal phase (P = 0.0001). In conclusion, A. clausii 088AE spore preparation remained stable in the preparation and storage of functional and medical foods. A. clausii 088AE can be recommended as an ingredient in functional and medicinal foods that may improve protein digestion and energy metabolism and bring related health benefits.