Fat Acids Research Articles

Effectiveness of natural antioxidants on oxidative stability of margarines

Lipid oxidation has been identified as the main deterioration process of margarines and in which the addition of antioxidants is necessary. Consumers are increasingly demanding that natural preservatives replace chemical antioxidants in foods. The main aim of this study was to improve the oxidative stability of eight commercial margarines without antioxidants, selected by Principal Component Analysis and grouped into three clusters by the addition of six natural ground herbs: Curcuma longa, Illicium verum, Rosmarinus officinalis, Taraxacum officinale, Thymus piperella and Thymus vulgaris. A preliminary assay showed that the margarines with higher total fat and saturated fatty acids presented higher Induction Periods. When adding spices and herbs to margarines, Rosmarinus officinalis increased the oxidative stability value by 73.17% with respect to its baseline values, Curcuma longa, Thymus vulgaris and Thymus piperella between 17 and 26% and Taraxacum officinale together with Illicium verum reduced it by 19% and 34% respectively. The most effective species shown by chemical and statistical analysis were those containing a high content of highly lipophilic apolar phenolic compounds. A multiple linear regression model showed that Induction Period has a positive correlation with saturated and polyunsaturated fatty acids, ω−3 acids, the monounsaturated/polyunsaturated fatty acid ratio and the antioxidant activity of the added herbs. The oxidative stability of margarines is influenced by various factors and compounds present in their formulation, but the use of plants and spices could be an alternative to improve this emulsion

Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses

This study aimed to investigate the physicochemical, microbiological, and sensorial characteristics of Kars Kashar cheeses produced in different regions and seasons, elucidating the impact of these two variables on cheese quality. Significant differences were determined among samples in various parameters, including pH value, dry matter, fat in dry matter, salt, ash, total free fatty acids, water soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen (% of total nitrogen), 5% phosphotungstic acid-soluble nitrogen (% of total nitrogen) contents, L∗, a∗, b∗ values, total aerobic mesophilic bacteria and mold counts (p < 0.05). Statistical results show that there were no considerable differences between cheeses in terms of sensory properties (p > 0.05). In general, summer samples exhibited higher levels of dry matter, fat, ash, salt, and total free fatty acids compared to spring samples. However, the converse was observed regarding protein values, where spring samples demonstrated higher levels than those collected during summer.

Environmentally utilization and chemical analysis of catfish (Pangasianodon hypophthalmus) industrial waste

Catfish (Pangasianodon hypothalamus) are known in Asia, specifically in Southeast Asia. Currently, this fish has been exported to almost all countries in the world. This research aimed to examine the existing conditions of the solid waste produced, analyze the chemical composition of the waste, and look for alternatives for the policy and economical use of waste in the catfish processing business. Using the survey method, data were gathered through measurement at the research location and laboratory, interviews with business owners, and field observations. Proximate analysis was conducted on pink slime meat, belly fat, bones, and fish innards. Analysis of acid number, saponification number, iodine number, and fat fatty acid was carried out on stomach fat. Meanwhile, amino acid analysis was carried out for pink slime meat. Handling catfish industrial waste has yet to be carried out properly, which causes a foul smell and disturbs the environment. The catfish industry waste’s chemical content (protein, fat, water content, carbohydrates, and fatty acids) (pink slime meat, belly fat, fish bones, and innards) is still relatively applicable. The study processed fish waste into products like instant porridge, analogous fish sago rice, and fish sago noodles. The proximate analysis results of these products show figures that exceed the minimum standards for similar products.

A whole food, plant-based diet reduces amino acid levels in patients with metastatic breast cancer.

Amino acids are critical to tumor survival. Tumors can acquire amino acids from the surrounding microenvironment, including the serum. Limiting dietary amino acids is suggested to influence their serum levels. Further, a plant-based diet is reported to contain fewer amino acids than an animal-based diet. Here, we investigated the impact of a whole food, plant-based diet on lowering the serum levels of amino acids in patients with cancer. Patients with metastatic breast cancer (n=18) were enrolled in clinical trial NCT03045289 . An ad libitum whole food, plant-based diet was implemented for 8 weeks without calorie or portion restriction. We found that a whole food, plant-based diet resulted in a lower intake of calories, fat, and amino acids and higher levels of fiber. Additionally, body weight, serum insulin, and IGF-1 were reduced in participants. The diet contained lower levels of essential and non-essential amino acids. Importantly, the lowered dietary intake of amino acids translated to reduced serum levels of amino acids in participants (5/9 essential amino acids; 4/11 non-essential amino acids). These findings provide a tractable approach to limiting amino acid levels in cancer patients. This data lays a foundation for studying the relationship between amino acids in patients and tumor progression. Further, a whole-food, plant-based diet has the potential to synergize with cancer therapies that exploit metabolic vulnerabilities.

Role of Metabolomics and Metagenomics in the Replacement of the High-Concentrate Diet with a High-Fiber Diet for Growing Yushan Pigs

The objective of this study was to investigate the regulatory effects of a high-fiber content feed on the productive performance, meat quality, and fat acid composition. A total of 18 120-day-old Yushan pigs with similar initial body weight were randomly allotted into high-concentrate diet (high energy, HE) and high-fiber diet (low energy, LE) treatments for the determination of regulatory effects on productive performance, meat quality, and fatty acid content. Further, blood metabolomic, gut microbiota, and liver energy-related gene expression measurements were used to investigate the underlying mechanisms. Results showed that the LE treatment significantly increased ADFI while decreasing carcass weight, fat percentage, and IMF. Metabolomic results showed that the high-fiber treatment significantly down-regulated metabolites that participated in lipid metabolism such as cyclic ADP-ribose and hippuric acid, while up-regulated metabolites were mainly enriched in nitrogen metabolism such as DL-arginine and propionylcarnitine (p &lt; 0.05). Microbial results showed relative abundances of Lactobacillus and Bifidobacterium are significantly proliferated in the high-fiber feeding treatments (p &lt; 0.05). Transcriptomic results showed that genes mainly enriched into the lipid metabolism are significantly up-regulated under the high-fiber dietary treatment (p &lt; 0.05). Conclusion: higher dietary fiber significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression.

The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body

Trans and saturated fatty acids in dietary solid fats have negative effects on human health, such as chronic diseases, making the development of a fat substitute an urgent matter. The plant derived oil body-hazelnut oil body (HOB) as the oil droplets, and the hydrogel formed by xanthan gum (XG) and type B gelatin (GEL) as the outer layer were used to encapsulate HOB and construct the oleogel. The OBC, microstructure, and rheological results indicated that the XG-GEL formed a sponge-like, tightly packed three-dimensional network structure on the surface of HOB, effectively preventing oil leakage. The hazelnut oil body oleogel exhibited 100% OBC, excellent deformation resistance, and thixotropic recovery ability. FTIR spectroscopy results revealed that changes in the amide I, II, III, and A bands indicated the formation of hydrogen bonds, with pronounced hydrogen bonding occurring between the amino/hydroxyl groups of HOB and the hydroxyl/carboxyl groups of XG-GEL. Raman spectroscopy results suggested that HOB-XG-GEL likely exhibited stronger hydrophobic interactions, while XG-GEL had no significant impact on the unsaturation level, membrane composition, or lipid acyl chain disorder of HOB. XRD results showed a single broad diffraction peak at 2θ = 19.6°, corresponding to π-π stacking interactions between HOB and XG-GEL. Interfacial characterization and zeta potential results demonstrated that HOB-XG-GEL had stronger surface activity and electrostatic repulsion. XRD and DSC results confirmed that the hazelnut oil body oleogel displayed an amorphous structure and good thermal stability. This study provides a new strategy for fabricating oil bodies to produce edible oleogels instead of solid fats.

Study on Fat and Fatty Acid Intake Associated with Skipping Breakfast among Female University Students and Their Main Dietary Sources of Fatty Acids

Study on Fat and Fatty Acid Intake Associated with Skipping Breakfast among Female University Students and Their Main Dietary Sources of Fatty Acids

Comparative analysis, nutritional properties, and in- vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques

This study aimed to provide new insight into the influence of nutritional properties and in- vitro gastrointestinal digestion on the antioxidant activities of roselle leaves (RL) by applying drying techniques, specifically freeze-drying, oven-drying, sun-drying, and hot air-drying. The results observed that freeze-dried RL had higher nutritional and physical properties compared to other drying techniques. It had the maximum values of protein (6.61 g/100 g), fat (7.74 g/100 g), ash (18.53 g/100 g), crude fiber (9.46 g/100 g), water activity (0.32), pH (2.54), and titratable acidity (0.027%). In addition, all treatments on RL samples were evaluated for their functional characteristics. Furthermore, after in-vitro digestion, the antioxidant potential of total phenolic contents and flavonoid levels exhibited a percentage rise of 2.1% and 12.03% across all treated samples (54.98 ± 0.02 to 57.08 ± 0.05 mg/g and 28.66 ± 0.02 to 40.69 ± 0.03 mg/g), respectively. Interestingly, the total anthocyanin, 2,2-diphenyl-1-picrylhydrazyl, ferric-reducing antioxidant power, and vitamin C in all dried samples levels decreased and ranged from 49.17 ± 02 to 4.91 ± 0.42 mg/g, 84.92 ± 0.21 to 80.81 ± 0.21%, 14.65 ± 0.48 to 1.12 ± 0.21 mg/g, and 8.8 ± 0.06 to 2.24 ± 0.04 mg/L, respectively, after digestion. Consequently, freeze-drying techniques demonstrate advantageous effects on RL antioxidant potential. RL may serve as a valuable component for incorporating into other products to enhance innovative and functional food products.

Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China

Scallops are considered a healthy seafood due to their abundant nutrition and pleasant taste. However, the biochemical composition of scallops harvested in different seasons varies, which affect their quality. To identify the superior breeding species and optimal harvesting time, the seasonal- and species-specific variations in nutrient and flavor components were investigated for two species of scallops (Chlamys farreri and Patinopecten yessoensis) using accredited methods. Regarding seasonality, the levels of proteins, fat, fatty acids, and water-soluble vitamins were significantly higher in summer. Both species of scallop had superior taste in summer and spring. Conversely, winter scallops had a healthier proportion of unsaturated fatty acids for humans, as well as richer fat-soluble vitamins. As for species differences, C. farreri exhibited higher protein proportion and vitamin B5 content, while P. yessoensis exhibited more fat and essential amino acids. Flavor indexes suggested that P. yessoensis was more delicious than C. farreri in the same season. Overall, a comprehensive assessment of the nutritional quality of scallops, using the integrated biomarker response (IBR) index, revealed that marketable scallops in early summer and late spring exhibited better quality, and P. yessoensis scored higher than C.farreri in terms of nutrition and taste.

Physicochemical and Organoleptic Properties of Greek-Type Yoghurt Fortified With or without Omega-3 Fatty Acid and Honey

This study was designed to determine the physicochemical and organoleptic properties of Greek yoghurt fortified with or without honey and Omega-3 fatty acids at different inclusion levels. Greek–type yoghurt was prepared in seven formulations thus: No addition of honey and Omega-3 fatty acid (Treatment 1), honey at 5% inclusion level (Treatment 2), honey at 7.5% inclusion level (Treatment 3), honey at 10% inclusion level (Treatment 4), honey at 5% inclusion and Omega-3 fatty acid at 2% inclusion level (Treatment 5), honey at 7.5% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 6) and honey at 10% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 7). The organoleptic properties, physicochemical properties, Thiobarbituric Acid Reactive Substances (TBARS) and microbial loads of yoghurts were determined using standard procedures on days 0, 7 and 14 of storage in a completely randomized design. Data were subjected to ANOVA at α-0.05. There were significant differences among the microbial population of the treatments (P&lt;0.05). Formulated yoghurt samples revealed T7 as having the highest microbial load (5.54± 0.21 CFU/mL) while T5 had the lowest (0.22± 0.03 CFU/mL). Treatment 4 was significantly higher (P&lt;0.05) in fat (0.94± 0.02%), WHC (74.14± 0.08 g/kg-1) and titratable acidity (0.89± 0.00 g/L) and had the lowest value in pH (4.08± 0.02), total solids (33.50± 0.05%) and crude protein (7.06± 0.04%) w. In comparison, treatment 7 was significantly higher (P&lt;0.05) in syneresis (35.96± 0.13%) and lactose (3.08± 0.12). Fat, total solids, pH and WHC, declined with storage days while titratable acidity, moisture content and syneresis increased with storage days. The yoghurts were generally well accepted and rated by the panellists in this trend: T2&gt;T3&gt;T4&gt;T6&gt;T5&gt;T7&gt;T1.

Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype.

The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an ingredient in pasta. The changes in the nutritional composition and consumer acceptance were assessed, aiming to scale up the production. OP contains dietary fibre (55%), fat (9%), α-tocopherol (43 mg/kg), and oleic acid (76%) after moisture elimination. For that, the following two drying procedures were tested: 40 °C for 48 h (OP40) and 70 °C for 24 h (OP70). Both samples were sieved to remove the stone pieces. Drying at 70 °C (OP70) was the fastest method, revealed a better nutritional profile than OP40, and was the product selected for the incorporation into the pasta. The enriched pasta, containing 7.5% of OP70, was compared to a control. It showed an improved nutritional value with higher contents of fat, ash, fibre, vitamin E, oleic acid, phenolics, and flavonoids, a composition related to potential health benefits. Consumers appreciated the appearance, colour, shine, and aroma of the obtained pasta, making it a prototype with commercial viability. However, several improvements need to be implemented, namely, at the textural levels. Corrective actions, such as the optimisation of the amount of incorporated OP, the use of other ingredients for flavour masking, and textural adjustments, are advisable, thereby making this product more appealing and accepted by a larger number of consumers. This prototype can be a good approach for the circular economy, environmental sustainability, and food security.

PSVII-20 Effect of starch content in the concentrate of finishing bison on meat nutritional composition, quality, and palatability

Abstract According to the Saskatchewan Bison Association, in the last few years producers have not been able to fill the increasing demand for bison meat. Indeed, one of the main challenges faced by the bison industry is their ability to produce a consistent product in a relatively short period of time. Hence, it is necessary to optimize the productivity and profitability of feeding bison calves while ensuring the quality of the end product. This study aimed to evaluate the effects of different starch contents in the concentrate of finishing bison on meat nutritional composition, quality, and palatability. Yearling bison bulls [n = 48; commercial Wood × Plains, 435 ± 13.4 kg body weight (BW)] were homogenously distributed into 12 pens (4 bulls/pen) based on BW, and each pen randomly assigned (n = 6) to receive either a high- [51.4% dry matter basis (DM); n = 24 bison bulls) or moderate-starch (25.8% DM; n = 24 bison bulls) concentrate, alongside free access to water and grass hay bales. After 156 d of feeding, bison bulls were slaughtered in a commercial abattoir in AB, Canada. At 3 d postmortem, color values were measured at the ribeye between the 11 and 12th ribs. Subsequently, striploins from the left carcass sides were collected, weighed, vacuum packaged, and transported under refrigeration conditions to the AAFC-Lacombe Research and Development Centre, AB, Canada. On d 6 of ageing, striploins were unpacked and weighed to measure purge losses, and pH was collected. Subsequently, six 2.5-cm thick steaks were obtained for further nutritional analyses (minerals, cholesterol, vitamin B3, protein, fat, moisture, and fatty acids), shear force, color in retail display for 4 d, and descriptive sensory and flavor profile analyses performed by trained panelists. The dietary starch content did not affect the nutritional composition as well as the pH, 3-d color values, moisture losses, and shear force value of the bison meat (P &amp;gt; 0.1). However, the high-starch concentrate increased the meat luminosity (L*) after 4 d in retail display (P &amp;lt; 0.05) and initial and overall tenderness (P &amp;lt; 0.001), and decreased the amount of perceived connective tissue (P &amp;lt; 0.001). Additionally, spongy and rubbery textures were less frequently found by trained panelists in meat from bison fed a high-starch than a moderate-starch concentrate (P &amp;lt; 0.01 and 0.05, respectively). Regarding meat flavor, the high-starch concentrate decreased salty taste (P &amp;lt; 0.05) and burnt and livery aromas (P = 0.071 and 0.069, respectively) but increased metallic flavor (P &amp;lt; 0.01) and bitter taste (P = 0.076). In conclusion, the starch content in the concentrate of finishing bison did not affect the meat nutritional value. However, some positive effects on meat color and palatability were found when feeding bison a high-starch concentrate.

Thyroid autoimmunity is associated with dietary fat consumption.

Dietary factors are crucial in the onset and development of autoimmune thyroid disease (AITD), but the relationship between specific fatty acids and AITD remains unexplored. We analyzed the US National Health and Nutrition Examination Survey (NHANES) 2007-2012 data on 3949 men and 3964 women aged 20 years and over with valid data on TPOAb, TgAb and details of fat intake, using multivariable regression models to examine the relationship of fat intake and specific fatty acid intake with thyroid autoimmunity. Of the 7913 participants, 7.5% had TgAb seropositivity and 11.9% had TPOAb seropositivity. The seropositivity of TgAb and TPOAb was more common in low-fat intake participants. In the overall population and men, fats were associated with thyroid autoimmunity before and after full adjustment for age, ethnicity, body mass index, smoking status and urine iodine concentration (total fat: OR=0.64, 95% CI 0.49 to 0.83; SFA: OR=0.65, 95% CI 0.51 to 0.84; MUFA: OR=0.65, 95% CI 0.50 to 0.85; PUFA: OR=0.76, 95% CI 0.57 to 0.995, after full adjustment in men). Some specific fatty acids followed a similar pattern. The association between fats and TgAb seropositivity was significant in the overall population and men. The association between fats and TPOAb seropositivity was only found in the overall population. We found a strong association between fat consumption and thyroid autoimmunity in the overall population and men from the nationally representative population-based survey. Fat and fatty acid consumption may be of benefit to individuals with thyroid autoimmunity.

Obtaining Goats’ Dairy Products Enriched in Healthy Fatty Acids by Valuing Linseed or Hempseed as Dietary Ingredients

The study aimed to assess the effects of including linseeds or hempseeds in the diets of late lactation Murciano-Granadina dairy goats on the nutritional quality of the milk and cheese fat, expressed by the fatty acids profile and the healthy lipid indices. Thirty-six goats were randomly distributed in 3 groups of 12 animals each, according to a 3 × 3 Latin square design, and fed three different diets: group CON (control, with sunflower meal, 11.5% DM basis); group LIN, where sunflower meal was replaced by linseed; and group HMP, where sunflower meal was replaced by hempseeds. The replacement had no effects on the milk yields and the milk protein content as no significant differences were detected among groups. The significant increase of the fat content in the case of the LIN and HMP groups was accompanied by significant decreases in saturated fatty acids concentration and very significant increases in monounsaturated fatty acids. The content of n3 and n6-PUFAs (polyunsaturated fatty acids) increased, mainly due to a 4.1 times higher proportion of alpha-linolenic acid (ALA; C 18:3n-3) in LIN diet milk and a 1.3 times higher proportion of linoleic acid (LA; C 18:2n6c) in HMP diet milk. The conjugated linoleic acid (CLA; isomer c9, t11) was 1.9 times higher for the LIN diet and 5.05 times higher for the HMP diet. Feeding either linseed or hempseeds contributed to the reduction of the atherogenic and thrombogenic indices, increased the hypocholesterolemic: hypercholesterolemic ratio as well as the proportion of other desired fatty acids in the milk fat. The improved nutritional quality of milk, which has potentially far-reaching human health benefits, is maintained in cheese through the increase of the n3 and n6-PUFAs, especially for the LIN diet where the n6/n3 ratio decreased significantly, compared with the CON diet (3.62 vs. 6.88). The CLA concentration was significantly higher (p &lt; 0.001) for the HMP cheese compared with the CON diet (1.89% vs. 0.78%). These effects highlight the opportunity of obtaining dairy products with improved nutritional quality using local feed resources.

Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.

Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs. In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance. The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content. These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.

Association between Fat Intake, Dietary Fiber Intake, Physical Activity with Triglyceride Levels among Type 2 Diabetes Mellitus Patients at Grogol Health Center, Sukoharjo

Background: Hyperlipidemia is closely associated with dietary intake and physical activity. Excessive dietary fat intake, inadequate dietary fiber, and low physical activity will increase the risk of obesity and lipid profile disorder among type 2 diabetics. Objectives: This study aimed to identify the association between fat intake, dietary fiber intake, and physical activity with triglyceride levels among type 2 diabetics. Methods: A cross-sectional study was conducted using Sequential Random Sampling on 31 patients with type 2 diabetes with dyslipidemia from Grogol Community Health Center, Sukoharjo, in March 2023. The 3x24-hour food recall nonconsecutive days was used to collect data on fat and fiber intake, the International Physical Activity Questionnaire-Short Form (IPAQ-SF) was employed to obtain physical activity data, and the patient's medical record for the last month was utilized to obtain fasting blood sugar and triglyceride levels. The statistical test was carried out using the Spearman Rank correlation test. Results: Around 54.8% of subjects had excessive fat intake (60.90 g/day); 96.8% of subjects had severe deficit fiber intake (9.74 g/day); 51.6% of subjects had low physical activity (894.74 METs/minute/week). A statistically significant association exists between fat intake and level of triglyceride (p=0.005; r=0.493), but there was no significant association between dietary fiber intake and triglyceride levels (p=0.897; r=0.024), and there was no significant association between physical activity and level of triglyceride (p=0.394; r=-0.159). Conclusions: There is a significant association between fat intake and the level of triglyceride. As such, it is necessary to decrease intakes of saturated fat and trans fatty acids; replacing them with unsaturated fatty acids could be beneficial in lowering triglyceride levels.

Study of antioxidant properties of organic dried black mulberry

The object of the study is black dried organic mulberry. The subject of research is the antioxidant properties of black dried organic mulberry. The research hypothesis is that due to its antioxidant properties, organic black mulberry can serve as a source for the production of food additives to slow down oxidation processes in fat-containing products. The study investigated changes in the quality of the fat base for the production of flour confectionery products: butter with sesame oil in a ratio of 80:20 %. Black dried inorganic mulberry was used as a control sample. This made it possible to compare the inhibitory-stabilizing effect on lipids of organic and inorganic raw materials. On the 10th day of storage of the samples, the peroxide number in the fat with the addition of organic mulberry was 1.7 times lower than in the fat base without the addition of stabilizers. The peroxide number in the fat with organic mulberry added was 17.5 ½O mmol/kg. Primary oxidation in the sample with inorganic mulberry also occurred more slowly than in the sample without any additives. On the 10th day of storage, the amount of peroxides was 1.2 times less than the amount of peroxides in the fat base without the addition of mulberry. The fat acid value of black organic dried mulberry added on day 10 was 1.21 mn/KOH, with black inorganic dried mulberry added 1.80 mg/KOH. The sample without added antioxidants had an acid value of 2.12 mg/KOH. The content of ascorbic acid in black dried inorganic and organic mulberries does not differ significantly and is 10.78 and 10.49 mg/100 g, respectively. It has been proven that the content of polyphenolic compounds is 18.2 and 27.2 mg/100 g, respectively, in dried inorganic and organic black mulberries. It is their presence that explains the antioxidant properties of mulberry. Therefore, organic production affects the accumulation of polyphenolic compounds in plants. Polyphenolic compounds have antimicrobial properties, so their higher amount in organic raw materials is dictated by the fact that organic plants must independently fight against microbiological pests without the use of pesticides. Further research will be devoted to the creation of nutritional supplements based on organic black mulberry.

Geographical Variation in Pasturelands and Their Impact on the Physicochemical Characterization and Fatty Acid Composition of Cheese in Caraș-Severin County, Romania

In Caraș-Severin County, Romania, the integration of sustainable agricultural practices with organic dairy production represents a unique opportunity to promote agro-tourism farms and guesthouses. This study examines the synergy between the chemical composition of pastures from three farms in different alleys and the impact on the chemical composition of dairy products produced on those farms. Thus, the comparative analysis of two types of traditional cow’s cheeses (soft and mature) from three different areas of Caraș-Severin County was pursued, as well as of the feed given to the animals from which the raw material for obtaining the cheeses originated. Initially, the physicochemical profile of the pastures (fresh grass and grass hay) was analyzed in terms of proximate composition (moisture, lipids, proteins, ash and carbohydrates), and the content of bioactive compounds (total polyphenols, antioxidant activity using the DPPH method). The proximate composition of the cheese samples, including moisture, lipids, proteins, ash and carbohydrates was analysed, and the content of fatty acids. A correlation was also made between the content of bioactive compounds in feed samples and fatty acid profile of the cheese samples. Our findings demonstrate that the geographical area and the chemical composition of the pasture have a considerable influence on the physicochemical characterization and fatty acid composition of the cheese. The cheese from the mountain area had a higher fat, protein and polyunsaturated fatty acid content compared to the samples from the hill and plain areas.

Adequacy of usual intake of Japanese college athletes in various sports clubs.

While many studies have been published on nutrient intake assessment for performance improvement and deficiency prevention in single-sport athletes, few studies have addressed nutrient intakes in athletes from a various sports. The aim of this study was to determine whether Japanese college athletes meet the Dietary Reference Intakes (DRIs) and sports nutrition recommendations (SNRs). Dietary intake was assessed in 1049 Japanese college athletes from a variety of sports using a validated brief-type self-administered diet history questionnaire. The prevalence of inadequate intakes was estimated by comparing the DRIs and SNRs. For protein, riboflavin, niacin, vitamins B-6, vitamins B-12, folate, magnesium, zinc, and copper, <10% of females and males consumed diets that fell below the estimated average requirement (EAR) in the DRIs. A large proportion of female and male college athletes demonstrated intakes that were below the EAR for vitamin A (7.8% and 19.0%, respectively), thiamin (10.4% and 23.9%, respectively), calcium (20.4% and 29.7%, respectively), and iron (24.2% and 2.5%, respectively). Regarding DG for chronic disease prevention in the DRIs, over half of both female and male athletes exceeded the DG for saturated fat acid and sodium, and fell below the DG for dietary fiber. Few of both female and male had intakes below the SNRs for protein and carbohydrates. The results of the present study reveal the nutrient intake status of Japanese college athletes by comparing the DRIs and SNRs. Most meet the SNRs for optimal performance, but not the DRIs for health.

Effects of four types of packaging on the structural characteristics, quality attributes, and antioxidant activity of foxtail millet during storage

ABSTRACT The aim of this study is to select suitable packaging for extending the shelf-life of foxtail millet grains (FMG). FMG were packaged in four types of packaging and subsequently stored at room temperature (25°C ± 1°C) for 6 months. The effects of four types of packaging on the corresponding structural characteristics, quality attributes, and antioxidant activity of FMG were investigated. The results showed that aging led to less-prominent internal morphological changes with the vacuum- and N2-packaged samples. Moreover, vacuum and N2 packaging retarded the increase of fat acidity and the decrease of yellowness (b*) during storage. Aging in cotton and polyamide–polyethylene (PA/PE) packaging resulted in less soluble solids leakage during cooking, leading to more reduction in stickiness. No changes in hardness of cooked FMG were found only for vacuum packaging. In addition, total phenolic content and antioxidant capacities were well preserved under vacuum or N2 conditions. Overall, vacuum packaging was more effective in retarding the quality deterioration of FMG when compared to the other storage conditions.