Enriching the egg yolk in n − 3 fatty acids by feeding hens with diets containing horse fat produced in Uruguay

The present study was conducted to evaluate the ability of horse fat produced in Uruguay, compared with other lipid sources supplemented in the diet of laying hens, to modify the lipid composition and the n − 6/n − 3 fatty acid ratio of the produced eggs. For this purpose, 60 laying hens (Gallus domesticus) were fed for 30 days with five experimental diets (12 hens/diet) containing 3% sunflower oil (SO), rice oil (RO), beef tallow (BT), pressed-fat (PF), obtained by pressing fat from bovine viscera, and horse fat (HF) obtained from horse bone medulla. Throughout the trial, feeding rate, shell index, weight and total lipid contents of eggs, were not affected by the different diets. Feeding on the SO and RO diets significantly increased the amount of linoleic acid of the egg, although it was lower in the RO than in the SO eggs. Diet BT did not affect the saturated fatty acid content of the yolks. The diets with animal fats containing 18:3n − 3 (diets PF and HF), resulted in a significant increase in the n − 3 fatty acid contents of the eggs, through an increase of linolenic (18:3n − 3) and docosahexaenoic acid (DHA, 22:6n − 3) contents. Eggs from hens fed the HF diet showed increased linolenic acid (46 mg/yolk) and DHA (71 mg/yolk, 1.7% of total fatty acids) contents. These levels were obtained after two weeks of feeding. Moreover, the fatty acid profiles of eggs from treatment HF were not significantly affected by thermal treatment of the yolks. In conclusion, the fat from horse bone medulla, as produced in Uruguay, can be considered as a suitable lipid source for diets of laying hens, to modify the nutritional composition of the eggs in n − 3 PUFA content, especially DHA, and consequently, the n − 6/n − 3 fatty acid ratio.     

Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops × Morone saxatilis) fillets

The objectives of the present study were to determine the effects of feeding a fishmeal-based diet on color attributes and lipid oxidation in sunshine bass (Morone chrysops × Morone saxatilis) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing poultry byproduct meal as a complete replacement of fishmeal (PB) was fed to sunshine bass for fifteen months. Harvested fish were filleted, overwrapped with polyvinyl chloride film and stored at 2 °C (REF) or over ice (ICE), under an illuminated retail display. Samples (n = 6) were analyzed after 0, 3, 6, or 9 d storage for color attributes (CIE L^∗, a^∗, b^∗, hue angle and chroma), thiobarbituric acid-reactive substances (TBARS), and pH. TBARS and pH increased (P < 0.05) during storage, indicating progress in lipid oxidation and protein changes. FM fillets demonstrated lower (P < 0.05) a^∗ (redness) value and greater (P < 0.05) hue angle than PB fillets. Since consumer acceptance of sunshine bass is dependant upon its white flesh, fishmeal supplementation could be used as a dietary strategy to improve fish marketability.     

Production of n − 3 polyunsaturated fatty acid concentrate from sardine oil by lipase-catalyzed hydrolysis

The production of n − 3 polyunsaturated fatty acids (n − 3 PUFAs) concentrate from oil extracted from Pacific sardines (Sardinops sagax) was studied using lipase-catalyzed hydrolysis. Commercially available microbial lipases, from Candida Rugosa (CR), Candida cylindracea (CC), Mucor javanicus (MJ), and Aspergillus niger (AN) were used for enzymatic hydrolyses with extracted sardine oil, run at 37 °C with constant stirring for 1.5, 3, 6, and 9 h. Fatty acid composition analysis by gas chromatography showed that the refined unhydrolyzed oil contained 26.86% of eicosapentaenoic acid (EPA) and 13.62% of docosahexaenoic acid (DHA) (wt/wt%). CR lipase was the most effective in concentrating n − 3 PUFA. Hydrolysis with 250 U CR lipase increased EPA concentration to a relatively constant level of 33.74% after 1.5 h. DHA levels were also significantly increased from 13.62% to 29.94% with 500 U after 9 h. Compared to CR and CC lipases, MJ and AN lipases resulted in low n − 3 PUFA concentration. Triacylglycerol levels decreased significantly as reaction time progressed.     

Açaí (Euterpe oleraceae) ‘BRS Pará’: A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

This article reports a study of the concentrations of dietary fiber (DF) and antioxidant capacity in fruits (pulp and oil) of a new açaí (Euterpe oleraceae) cultivar—‘BRS-Pará’, with a view to determine the possibility of using it as a source of antioxidants in functional foods or dietary supplements. Results show that ‘BRS-Pará’ açaí fruits has a high content of DF (71% dry matter) and oil (20.82%) as well as a high antioxidant capacity in both defatted matter and oil. ‘BRS-Pará’ Açaí fruits can be considered as an excellent source of antioxidant dietary fiber. Antioxidant capacity of açaí ‘BRS-Pará’ oil by DPPH assay was higher (EC₅₀ = 646.3 g/g DPPH) than extra virgin olive oil (EC₅₀ = 2057.27 g/g DPPH). These features provide açaí ‘BRS-Pará’ fruits with considerable potential for nutritional and health applications.     

Nutritional and functional properties of Vicia faba protein isolates and related fractions

The goal of this research was the characterisation of Vicia faba (broadbean) protein isolates and related fractions in order to determine whether this grain legume could be used for production of high quality protein products and other fractions rich in functional components. Alkaline extraction of the defatted seed flour, followed by precipitation at the isoelectric pH, yielded a 92% protein isolate with a high oil absorption capacity. The contents of the favism-inducing glycosides, vicine and convicine, in the isolate were reduced by more than 99% as compared to the original flour, although the amino acid composition was similar to that of the flour. Some of the by-products of protein isolate production may also be of interest from a nutritional and functional point of view. Thus, the oil resulting from hexane extraction of the flour is rich in unsaturated fatty acids, and polyphenols (resulting from extraction of the defatted flour with acetone) showed a high ABTS radical-scavenging activity. In addition, the solid residue (resulting from protein solubilisation) was high in fibre and showed good water absorption. These results show good nutritional and functional properties in V. faba protein isolates and related fractions, which may favour the revalorisation of this traditional bean crop.     

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough,and consumer acceptance of fibre‐enriched wheat bread

Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.     

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

The chemical composition and some functional properties of the dried “Ulva lactuca” algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried “U. lactuca” algae were investigated for their soluble, insoluble and total dietary fibre content, mineral amount, amino acid and fatty acid profiles, swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC). Results showed that “U. lactuca” alga powder was characterised by a high content of fibres (54.0%), minerals (19.6%), proteins (8.5%) and lipids (7.9%). The neutral fibres contain hemicellulose (20.6%), cellulose (9.0%) and lignin (1.7%). The proteinic fraction analysis indicated the presence of essential amino acids, which represent 42.0% of the total amino acids. The fatty acids profile was dominated by the palmitic acid, which represents about 60.0% of the total fatty acids, followed by oleic acid (16.0%). The study of the functional properties proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products.     

Effects of germination on nutritional composition of waxy wheat

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg^?1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg^?1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg^?1 flour (d.b.) in the control to 155 mg kg^?1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat. CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry     

Characterization of Longissimus thoracis,Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

Three porcine muscles (Longissimus thoracis, Semitendinosus, Masseter), known to have large differences in biochemical and histological traits, were fully characterized and the link between muscle structure and quality evaluated. The oxidative Masseter had more pigment, higher content of metmyoglobin, haem iron, protein and collagen, and was redder with higher fibre numbers, fibre circularity, pH and water holding capacity than the glycolytic Longissimus. Fibre type distribution showed predominance of type IIB in Longissimus and Semitendinosus white, type I in Semitendinosus red and IIA in Masseter. Type I fibres were larger than type IIB and IIA in Semitendinosus and Masseter, respectively, but not in the Longissimus, indicating that fibre size is muscle dependent. Muscle redness was positively correlated with type I fibre traits, haem iron and metmyoglobin, and negatively associated with type II fibre characteristics, non-haem iron and oxymyoglobin. Expressible juice had positive correlation with fibre size and negative with fibre number and connective tissue.     

Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures

Food mixtures formulated from non-germinated and germinated barley flour, whey powder and tomato pulp (2:1:1w/w) were autoclaved, cooled and fermented with 5% Lactobacillus acidophilus curd (10⁶ cells/ml) at 37 °C for 12 h. The cell count was found significantly higher (8.88 cfu/g) in the fermented food mixture formulated from germinated flour as compared to the non-germinated barley based food mixture. A significant drop in pH with corresponding increase in titratable acidity was found in the germinated barley flour based food mixture. Processing treatments like germination, autoclaving and probiotic fermentation did not bring about any significant change in ash and fat contents, but significant decrease was noticed in crude protein, crude fibre, starch, total and insoluble dietary fibre contents. The combined processing caused significant improvement in reducing sugar, thiamine, niacin, lysine and soluble dietary fibre contents of barley based food mixtures. In conclusion, a combination of germination and fermentation is a potential process for enhancing the nutritional quality of food mixtures based on coarse cereals.     

Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles

The purpose of this study is to determine the nutritional and sensory attributes of the yellow alkaline noodle (YAN) prepared from 30% matured green banana (Musa acuminata × balbisiana Colla cv. Awak) flour (BF) and with addition of 10% oat β-glucan. The substitution of wheat flour with BF resulted in significantly (p < 0.05) higher total dietary fibre (TDF), and especially insoluble dietary fibre (IDF), resistant starch (RS) and total starch contents. Thirty percent of BF significantly (p < 0.05) improved the antioxidant properties (AP) of noodles in terms of the total phenolic (TP) content and inhibition of peroxidation. Noodle incorporated with 30% BF and added oat β-glucan showed the lowest GI and carbohydrate digestibility rate, and higher concentrations of essential minerals (magnesium, calcium, potassium and phosphorus) and proximate components, with the exception of crude fat, when compared to the control. Sensory evaluation indicated that the quality of the 30% BF-substituted noodle was comparable to the control.     

Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour

ABSTRACT:  This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp as a raw material for the production of flour that could be used in composite blend with wheat flour or as a functional ingredient in food products. The peeled and unpeeled pumpkin pulp were soaked in sodium metabisulphite solution, sliced and dried overnight in a hot air oven, followed by milling into peeled pumpkin pulp flour (PPPF) and unpeeled pumpkin pulp flour (UPPF), respectively. The flours were then evaluated for physicochemical attributes (color, proximate compositions, and water activity) and functional properties (water holding capacity and oil holding capacity), in comparison to the commercial wheat flour. PPPF and UPPF were observed to be more attractive in terms of color than wheat flour, as indicated by the significantly higher results ( P  ≤ 0.05) in  a * and  b * values. In comparison to wheat flour, PPPF and UPPF were superior in term of nutrients as indicated by the significantly higher ( P  ≤ 0.05) ash and crude fiber content. No significant difference ( P  ≥ 0.05) was shown in water holding capacity of PPPF and wheat flour. However, the oil holding capacity of PPPF and UPPF was shown to be significantly higher ( P  ≤ 0.05) than the wheat flour, indicating the potential of PPPF and UPPF as emulsifying agents. Moisture content and water activity values in PPPF and UPPF were significantly lower ( P  ≤ 0.05) than wheat flour, suggesting that PPPF and UPPF have a better keeping quality and longer shelf life.     

Polyphenol and nutrient release from skin of almonds during simulated human digestion

The bioaccessibility of nutrients and phytochemicals from almond skin has not been previously evaluated. We quantified the release of lipid, protein and polyphenols during simulated human digestion from natural (NS) and blanched (BS) skins, the latter being a by-product of the almond industry. Higher percentages of polyphenols were released from NS compared to BS during in vitro digestion. Most of the limited release of lipid and protein occurred during gastric digestion, with no significant differences between NS and BS. The total dietary fibre content was 45% for NS and 46% for BS, glucose and galacturonic acid being the major sugars present. No changes in dietary fibre composition and distribution of autofluorescent phenolics were observed in the cell walls of almond skin after simulated digestion. In the GI tract, the cell walls may therefore function as a useful source of fermentable fibre with beneficial implications for gut health.     

Effect of Pisum sativum fractions on the mortality and progeny production of nine stored-grain beetles

Yellow field pea (Pisum sativum L.) fractions that were mainly protein (50%), fibre (90%) or starch (85%) were obtained from a commercial pea mill and mixed with wheat kernels or wheat flour. Based on the mortality and the number of offspring produced, protein-rich pea flour was more toxic than fibre, which was more toxic than starch. For the protein-rich pea flour mixed with wheat kernels, the most sensitive insects were Sitophilus oryzae (L.), Sitophilus zeamais Motschulsky and Sitophilus granarius (L.), followed by Cryptolestes ferrugineus (Stephens) which was more sensitive than Tribolium castaneum (Herbst) and Rhyzopertha dominica (F.). For the protein-rich pea flour mixed with wheat flour, Cryptolestes pusillus (Schönherr) was most sensitive, followed by C. turcicus (Grouvelle) and T. confusum (Jacquelin du Val), with T. castaneum being the most resistant. Although protein-rich pea flour did not kill adults to a great extent when mixed with flour, it reduced offspring production significantly. Again C. pusillus was the most sensitive, followed by T. confusum, with T. castaneum offspring being the most resistant. The insecticidal activity of pea fractions decreased after treated wheat kernels were held at 30 °C, 70% r.h. for 8 months. The potential of using pea fractions to control stored-product insects is discussed.     

Nutritional and sensory properties of a maize‐based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)

The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize‐based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased.     

Influence of chemical and physical modification on the bile acid binding capacity of dietary fibre from lupins (Lupinus angustifolius L.)

Bile acid adsorption by dietary fibre in the human intestine is widely considered to be a mechanism for lowering the blood cholesterol level and reducing the risk of colon cancer. In this study, the influence of physical and chemical treatment on the bile acid binding capacity of lupin dietary fibres was determined in vitro. Various methods for modifying dietary fibres were investigated (enzymatic, acid, and alkaline hydrolysis, as well as acetylation). The bile acid binding capacity was measured using an enhanced in vitro digestion model. The native lupin fibre product showed a bile acid binding capacity of 19%, whilst the medication cholestyramine exhibited a binding capacity of almost 100%. Enzymatic and acid hydrolysis caused a significantly increased binding capacity of up to 38%, corroborating the importance of dietary fibre structure, composition, and degree of degradation as determining factors for the bile acid binding capacity. The results of the acetylation experiments support the hypothesis of a hydrophobic linkage between bile acids and dietary fibre. Furthermore, the binding capacity depends on the particle size distribution, and consequently on the particle specific surface area.     

Characteristics of fibre‐rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels

The contents of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and functional properties of fibre‐rich powders (FRP) from pitaya peels with different particle size (FRP80, FRP140 and FRP250) were determined. Results showed that FRP140 had higher TDF (79.37%) and SDF (33.07%) with a balanced ratio of SDF/IDF (1:1.32) and higher water‐holding capacity (54.20 g g^?1), swelling capacity (50.63 mL g^?1), oil‐holding capacity (2.65 g g^?1) and glucose dialysis retardation index (62.83% at 60 min), compared with FRP80 and FRP250. Therefore, physiochemical properties of FRP140 were further investigated. SDF of FRP140 mainly contained rhamnose (4.95%) and galactose (1.98%), with 9.45% galacturonic acid, while IDF dominantly contained xylose (4.76%) and galactose (3.42%), with 18.54% klason lignin. Total phenolic content was 7.75 mg g^?1 and mainly composed of salicylic acid (0.98 mg g^?1) and protocatechuic acid (0.45 mg g^?1). Furthermore, FRP140 showed significant reducing power, DPPH‐scavenging activity and nitrite‐scavenging ability.     

Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by‐products from artichoke (Cynara scolymus,L.) industrial canning

In this study, the effect of the particle‐size fractionation (Ø < 0.212 mm and 0.212 mm < Ø < 0.991 mm) and chlorophyll extraction on the nutritional and technological properties of the powdered artichoke ingredient was evaluated. The contents of minerals, protein, fat, carbohydrates and dietary fibre together with the content in bioactive compounds such as inulin and phenolics were determined. Other properties such as water‐ and oil‐holding capacities, water activity and antioxidant capacity were measured. The ingredient with chlorophyll and the lowest particle size presented the highest phenolic content and antioxidant capacity (8.4 mg of vitamin C equivalents per 100 g of dry matter) and water‐ and oil‐holding capacities. The removal of chlorophyll increased the oil‐holding capacity (from 59.7% to 94.6%), which was much higher than in the coarse ingredient (34%), but has a deleterious effect reducing the antioxidant capacity and the inulin content. The ingredients also showed high dietary fibre (22.5–33%), inulin (9–16%) and mineral (7.5–7.8%) contents. Although the ingredient with chlorophyll and smaller particle size had the higher antioxidant capacity, the removal of chlorophyll improved the technological properties to be used as food ingredient without affecting significantly to the nutritional value.     

Nutritional implications and flour functionality of popped/expanded horse gram

Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in food processing. Xylanase-mediated depolymerization of cell wall polysaccharides of horse gram lead to the development of a new expanded/popped horse gram. Expansion process of enzyme treated horse gram resulted in increased length (5.3–6.8 mm) and higher yield of expanded grains (63–98%). The expanded horse gram had lower bulk density, higher protein digestibility and more resistant starch compared to the control raw grains. Dietary fibre content of raw and processed horse gram was in the range of 14.57–16.14%. High temperature short time (HTST) conditions used during expansion process lowered the levels of phytic acid, tannins and protease inhibitors by 46%, 61% and 92%, respectively. The flour obtained from xylanase treated and expanded horse gram had higher water (204.3 g/100 g) and oil absorption capacities (98.4 g/100 g) than unprocessed flour, which had 135.8 g/100 g and 74.6 g/100 g, respectively at ambient conditions. There was a decrease in foaming capacity and foam stability in expanded gram flour. However, emulsion stability increased significantly in the processed samples. Thus, the study indicated that nutritional value and flour functionality of horse gram could be improved by processing it into a new expanded product that can be used as an ingredient in food processing.     

Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

The development of nutraceutical ingredients is of current interest for the food industry. A fibre-rich powder (FRP) was prepared by liquefaction of raw banana flour (RBF) and its chemical composition, water- and oil-holding capacity, and antioxidant capacity were evaluated. Total dietary fibre (TDF) was higher in FRP than in the RBF, but the total starch (TS), potentially available starch (AS) and resistant starch (RS) contents were lower in the processed product, since the liquefaction process involves granular disruption and starch hydrolysis, resulting in reduced TS and AS and increased TDF. The reduced RS content is also explained by the loss of granular integrity, which is the main factor responsible for the indigestibility of native banana starch. Total indigestible fraction content of FRP was relatively high, the soluble fraction being lower than the insoluble portion. A very fast reduction of DPPH was observed in the presence of FRP, indicating that polyphenols in this preparation efficiently quench free radicals. Tested at various temperatures, the FRP and RBF exhibited similar water-and oil-holding capacities. The main difference was observed in water-holding capacity at 80 °C, where FRP was less efficient than the raw material, a fact associated with starch gelatinization in RBF treated at that temperature. FRP might be a potential ingredient for development of products with high TDF and indigestible fraction contents, as well as important antioxidant capacity.