Amount Of Saturated Fatty Acids Research Articles

Regulation of Cecal Microbiota and Improvement of Blood Lipids Using Walnut Non-Dairy Creamer in High-Fat Mice: Replacing Traditional Non-Dairy Creamer.

Non-dairy creamer is a class of microencapsulated powdered fats and oils that are widely used in the food industry. However, the oils used in it are hydrogenated vegetable oils, which contain large amounts of saturated fatty acids and are extremely harmful to the human body. This study investigated the effects of replacing hydrogenated vegetable oil with walnut oil to prepare walnut non-dairy creamer on lipid levels and intestinal microorganisms in mice. The results show that low-dose walnut non-dairy creamer significantly decreased the contents of TC and TG in serum and increased the content of HDL-C (p < 0.01). The contents of MDA, ALT, and AST were significantly decreased, while the content of SOD was increased (p < 0.01). The abundance of Firmicutes in the walnut non-dairy creamer group decreased, and the abundance of Bacteroidetes/Firmicutes (B/F) increased, which significantly increased the richness of Lactobacillus and Oscillospira (p < 0.01). Allobaculum richness was significantly decreased (p < 0.01). In conclusion, a low dose of walnut non-dairy creamer can effectively promote the metabolism of blood lipids in vivo, alleviate oxidative stress injury and lipid accumulation damage to mouse hepatocytes, and ameliorate the adverse effects of a high-fat diet on the intestinal microbiota of mice. This study provides a theoretical basis for the replacement of traditional non-dairy creamer and the research and development of walnut deep processing.

Evaluation of seed oil from Hura crepitans, Trichosanthes cucumerina and Thevetia nerifolia

The oil contents and fatty acid composition of three non-edible seed oils extracted using Soxhlet extraction with hexane as the solvent were presented. The physical and chemical properties of the oils were determined from which cetane number, biofuel potential, higher heating values, and antimicrobial activities were assessed. The dominant fatty acids were 49 % linoleic acid, 37 % pentadecenoic acid, and 38 % cis-10-heptadecenenoic acid for Hura crepitans (HC), Thevetia nerifolia (TN) and Trichosanthes cucumerina (TC), respectively. The seed oils were majorly unsaturated, with HC having the highest degree of unsaturation. Acid value, saponification value, iodine value, and free fatty acids were low compared to many reported values in literature. The cetane values were generally high because the oils have a reasonable amount of saturated fatty acid, with TN having the highest cetane number. The low iodine value and saponification value make the biofuel potential and higher heating value to be high with TN having the highest in both and thus the best seed oil for biofuel. However, TN and HC have no antimicrobial activity to Klebsiella pneumoniae (gram -ve), Staphylococcus aureus (gram +ve), Escherichia coli (gram -ve), Bacillus subtilis, Enterobacter aerogenes, Candida albican, Rhizopus stolonifer, Fusarium Solani, Aspergillus flavus and Candida tropicalis, while TC has broad spectrum of activity against all tested bacteria and fungi, except Klebsiella pneumoniae.

Production performance and biochemical profile of sea lettuce (Ulva lactuca): Influence of site-specific ecological factors and cultivation strategies

Production performance and biochemical characteristics of seaweed under varying cultivation strategies and ecological conditions provide crucial insights for improving sustainable farming practices. Therefore, this study aims to investigate the production performance and biochemical profile of sea lettuce (Ulva lactuca) under three farming systems, namely floating long-line (FLL), off-bottom long-line (OBLL), and off-bottom net (OBN), and three site-specific (Khurushkul, Nuniachora, and Sonapara) ecological conditions for a period of nine months (October 2022 to June 2023). Depending on the site suitability for different cultivation systems, 15 plots (5 FLL, 5 OBLL, and 5 OBN) were established in Nuniachora, 10 plots (5 FLL, 5 OBLL) were established in Sonapara, and 5 plots (FLL) were established in Khurushkul of the Cox's Bazar district, Bangladesh. Depending on the cultivation months, we partially harvested U. lactuca every 15–30 days once it reached 25–35 cm in length. Results showed that the gross weight biomass (GWB) of U. lactuca cultured in the FLL (F = 200.43, p < 0.001) cultivation system was 45.38% and 39.85% higher compared to OBN and OBLL, respectively. The average daily growth rate (DGR) was found to be 11%–13% higher in the FLL method (F = 236.11, p < 0.001). Location-based comparisons indicated a significantly higher (p < 0.05) U. lactuca production in Khurushkul, followed by the Nuniarchora, and the lowest was observed in Sonapara. Seasonality influenced the production performances of U. lactuca, with significantly higher (p < 0.05) growth observed from December to March due to favourable physio-chemical parameters. Multivariate analysis revealed that high salinity, pH, and nutrient concentrations positively influenced growth performances, while high temperature, turbidity, and total suspended solids (TSS) had negative effects. U. lactuca harvested from the FLL and OBN systems contained 14.3% and 9.44% higher amounts of protein (F = 36.77, p < 0.001) than the OBN system. The fatty acid analysis showed that U. lactuca from the FLL and OBN systems contained a significantly lower amount of saturated fatty acids but a higher amount of monounsaturated and n-6 polyunsaturated fatty acids compared to the OBLL system. Among the heavy metals and minerals analyzed, U. lactuca harvested from the FLL system contained significantly (p < 0.05) higher amounts of Na and K and lower amounts of Pb, Cr, Co, and Fe. The findings of the present study underscore the superiority of the floating long-line cultivation system for U. lactuca, highlighting its potential for sustainable farming practices to address global food security and utilization in various industrial applications.

Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests.

Recently, there has been a significant transition in the dietary preferences of consumers toward foods containing health-promoting compounds. In addition, as people's environmental awareness increases, they are increasingly looking for sustainable solutions. Palm oil, an oil used extensively by the food industry, does not fit these criteria. This study investigated the development of a complex oil blend consisting of commonly used vegetable oils such as corn, rapeseed, sunflower, and palm oil. The aim was to find the optimal blended oil and compare this combination with palm oil in terms of its oxidative stability, antioxidant capacity, and the composition of bioactive compounds (i.e., fatty acids, tocopherols, and carotenoids). Palm oil was found to have greater oxidative stability as a result of its increased concentration of saturated fatty acids. The optimal blended oil, which consisted of corn and rapeseed oil at a ratio of 4:3 w/w, inhibited the superior antioxidant activity, showing a ~33% increase in DPPH• inhibition activity. ATR-FTIR spectra further verified the existence of a significant quantity of saturated fatty acids in palm oil and unsaturated fatty acids in the blended oil. Finally, several correlation analyses revealed interesting connections between oil samples and investigated parameters. This work has the potential to establish a basis for the mass production of oil blends that possess high concentrations of antioxidant compounds and reduce the use of palm oil.

Synergistic effect of bath-ultrasonication and heating treatments on two-steps treatment of brewers’ spent grain

The study aimed to evaluate the chemical composition, antioxidant activity and techno-functionality of brewers’ spent grain (BSG) treated with two-steps treatment involving 5, 15, and 25 min bath-ultrasonication (USB) continued with autoclave (AH) at 90, 110, and 130 °C and/or water-bath (CWH) at 80, 90, and 100 °C. The two-steps treatments slightly affected the water- and oil-holding capacity and extractable fat content. Most of the two-steps treatments increased the amount of flavan-3-ols and phenolic acids, up to 4 times higher compared to its control. The two-steps treatment involving CWH had no significant (p > 0.05) impact on fat content, antioxidants and techo-functionality of BSG. Up to 15 min USB increased the poly-unsaturated fatty acids and lowered the amount of saturated fatty acids. In conclusion, the two-steps treatment consists of USB (up to 15 min) continued with AH and CWH increased the amount of nutritional-related chemical composition such as UFA and phenolic acids as well as antioxidant activity of BSG.

Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value.

The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MBnO-control muffins (containing 11.85% rapeseed oil), MCsO-muffins containing camelina oil instead of rapeseed oil, MCsS-muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MCsOS-muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability.

Bio-upcycling of cheese whey: Transforming waste into raw materials for biofuels and animal feed

Cheese whey (CW), by-product of cheese production, has potential as a valuable resource due to its nutritional composition. Although options for CW degradation have been explored, a biological treatment with black soldier fly larvae (BSFL) has not been reported. This study evaluated the growth and composition of BSFL in four experimental diets with CW under different conditions. Results show that the use of CW allows larval development and weight gain, also, the conversion into larval biomass was up to 0.215. Diets ED3 (fresh CW, 38 °C) and ED4 (fresh CW, room temperature) allowed higher weight accumulation (final weight up to 0.285 g); the highest fat accumulation (12 % higher than control) was observed in ED3 (up to 45.57 %), which had less protein. Moreover, higher amounts of saturated fatty acids are generated. This study highlights the importance of an appropriate pretreatment designed for a specific waste to control desired by-products.

Cyclic Variations of Ovarian Development, Hormones and Sex Related Genes of Rainbow Trout (Oncorhynchus mykiss) During Different Growth Stages

This study aimed to investigate the reproductive biology of female rainbow trout (Oncorhynchus mykiss). Mature female (n.80) rainbow trout from different reproductive phases were collected. Through a transmission electron microscope (TEM), it was feasible to examine the oocyte at several developmental stages, namely the perinucleolus stage, cortical alveoli stage, vitellogenic stage, mature stage, and postovulatory stage. Progesterone and estradiol levels were measured at their lowest during the immature and spent phases, while reaching their highest levels during the maturing and mature stages. The total amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) was greater in mature ovaries compared to immature and maturing ovaries. Gene transcripts related to the production of steroids, specifically star, cyp11a1, cyp17a1 and hsd3b were expressed at low levels during the immature stage and showed a significant rise during the mature stage. The ovarian gene expression patterns during oogenesis exhibited distinct dissimilarities. The fatty acid content, essential for the development of fish ovaries, and the sex steroid hormonal profile, which play a key role in regulating oogenesis, are particularly significant. These results will enhance our comprehension of the reproductive biology and sustainable management of rainbow trout in their natural environment.

Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution

Coconut snowball (Naru/ Ladoo) is a conventional Indian sweet made out of coconut endosperm and sugar/ jaggery. However, coconut snowball has a limited shelf-life (3–4 weeks) and lose their textural properties with time in refrigerated conditions, due to the presence of high amounts of saturated fatty acids. This present study is aimed to utilize tender endosperm (Talsas/ Nungu) of Palmyra palm (Borassus flabellifer) as an ingredient for coconut snowball to improve its nutritional and sensory attributes. In this study, the optimum cooking time, amount of coconut, and Talsas endosperm obtained through Box-Behnken model were 22.5 min, 52.25% and 22.5%, respectively. Fortification increased the levels of total polyphenol content, total flavonoid content, ferric reducing antioxidant activity, and 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property by 45.39%, 3.25-fold, 6.68-fold and 2.34-fold, respectively. HPLC analysis of Naru samples revealed the presence of six polyphenols (kaemferol, myricetin, gallic acid, protocatechuic acid, quercetin, rutin). Additionally, in-vitro lipid digestibility, lipid oxidation studies microbiological analysis, and sensory studies were conducted to determine the role of Talsas endosperm substitution in coconut snowball. Based on these experiments, it can be concluded that fortification of Coconut Naru with Talsas endosperm significantly enhanced its nutritional profile, antioxidant capacity, sensory characteristics, and shelf life by only up to 75 days.

Soybean molasses increases subcutaneous fat deposition while reducing lipid oxidation in the meat of castrated lambs.

This study aimed to evaluate the effect of including soybean molasses (SM) on performance, blood parameters, carcass traits, meat quality, fatty acid and muscle (longissimus thoracis) transcriptomic profiles of castrated lambs. Twenty Dorper × Santa Inês lambs (20.06 ± 0.76kg BW) were assigned to a randomized block design, stratified by BW, with the following treatments: CON - 0g/kg of SM and SM20 - 200g/kg of SM on DM basis, allocated in individual pens. The diet consisted of 840g/kg concentrate and 160g/kg corn silage for 76 days, with the first 12 days as an adaptation period and the remaining 64 days on the finishing diet. The SM20 diet increased blood urea concentration (P = 0.03) while reduced glucose concentration (P = 0.04). Lambs fed SM showed higher subcutaneous fat deposition (P = 0.04) and higher subcutaneous adipocyte diameter (P < 0.01), in addition to reduced meat lipid oxidation (P < 0.01). Soybean molasses reduced the quantity of branched-chain fatty acids in longissimus thoracis (P = 0.05) and increased the quantity of saturated fatty acids (P = 0.01). In the transcriptomic analysis, 294 genes were identified as differentially expressed, which belong to pathways such as oxidative phosphorylation, citric acid cycle, and monosaccharide metabolic process. In conclusion, diet with SM increased carcass fat deposition, reduced lipid oxidation, and changed the energy metabolism, supporting its use in ruminant nutrition.

Crystallization behavior of monoglyceride oleogels: A comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

AbstractFat polymorphism plays a crucial role in many fat‐rich food products (e.g., margarine, chocolate). Due to this, polymorphism of triglycerides is widely investigated. During the previous years, the interest of using monoglyceride oleogels to replace margarine is increasing due to its structure, reduced amount of saturated fatty acids, stability and application potential. However, polymorphism of monoglyceride oleogels is less investigated. This research shows the effect of the composition (C18:0 or C18:0 and C16:0), temperature (25°C–20°C–10°C) and production process (static or lab‐scale scraped surface heat exchanger) on the crystallization behavior of monoglyceride oleogels (MO) by using differential scanning calorimetry, (synchrotron) X‐ray scattering and polarized light microscopy. Based on time‐resolved synchrotron WAXS, it was found that the rapeseed oil based MO (MO‐C18) occurred in four different polymorphs. During crystallization, transitions from an inverse lamellar phase (Lα) toward sub‐α1 and sub‐α2 could be established. Upon storage, a polymorphic transition toward β occurred. For the palm oil based MO (MO‐C18/C16), only two polymorphs were found during crystallization (Lα, sub‐α), followed by a polymorphic transition to β upon storage. By applying high shear and cooling rates during the production of MO‐C18 (dynamic production), the polymorphic transition from sub‐α2 to β occurred much faster compared to the static production method. When comparing the dynamically produced MO‐C18 and MO‐C18/C16, the thickness of 1 lamella, the crystal nanoplatelet and the fat crystals were smaller for MO‐C18/C16. This research clearly illustrates that the composition and the applied crystallization conditions have an impact on the properties from nano‐ to microscale.Practical Application: This research illustrates the importance of engineering monoglycerides oleogels to obtain food products with an improved nutritional balance. Hereby, the manuscript focuses on the crystallization behavior of monoglyceride oleogels by changing the composition and the crystallization procedure. The acquired insights go beyond the state of the art. It was found that applying high cooling rates and high shear rates by using a lab‐scale scraped surface heat exchanger affected the crystallization behavior of monoglyceride oleogels. These are crucial experiments to verify the application potential of monoglyceride oleogels in the food industry. Moreover, different polymorphic transitions occurred for the two types of monoglycerides. This is the starting point to investigate the effect of polymorphism on a final food product in order to improve the nutritional balance in fat‐rich food products.

Impairment on fillet fatty acid profile and oxidative damage in pirarucu, Arapaima gigas, acutely exposed to extreme ambient temperature

Climatic events are affecting the Amazon basin and according to projections it is predicted the intensification of climate changes through increases in temperature and carbon dioxide (CO2). Recent evidence has revealed that exposure to an extreme climate scenario elicits oxidative damage in some fish species, impairing their metabolism and physiology, contributing to their susceptibility. Thus, the comprehension of physiological alterations in Arapaima gigas (pirarucu) to the climatic changes forecasted for the next 100 years is important to evaluate its capability to deal with oxidative stress. The objective of this work was to determine whether antioxidant defense system is able to prevent muscle oxidative damage of pirarucu exposed 96 h to extreme climate scenario, as well as the effects of this exposition on muscle fatty acid levels. Lipid peroxidation and reactive oxygen species significantly increase in the muscle of pirarucus exposed to an extreme climate scenario compared to control, while muscle superoxide dismutase, catalase, and glutathione peroxidase were significantly lower. Total amount of saturated fatty acids (SFAs) was significantly higher in pirarucu exposed to an extreme climate scenario compared to control, while total content of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) was significantly lower. Exposure to an extreme climate scenario causes muscular oxidative stress and that the antioxidant systems are inefficient to avoid oxidative damage. In addition, the increase of total SFAs and the decrease of MUFAs and PUFAs probably intend to maintain membrane fluidity while facing high temperature and CO2 levels.

Microbiological characteristics of hard cheese with flax seeds

Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This research aimed to determine the dynamics of microbiological indicators in the ripening technology of hard rennet cheese with different contents of flax seeds as a source of omega-3 fatty acids. The technology of hard rennet cheese with 3-5% flax seed content was investigated. A 1.3 times higher content of lactic acid microflora was found in samples of hard cheese with 5% flax seeds during the first 10 days of ripening compared to the control sample of cheese. On the 60th day of ripening of cheese with a content of 5% flax seeds, the number of lactic acid bacteria was 9.4 ±0.3×109 CFU/g, and in the control cheese – 7.8 ±0.3×109 CFU/g. During the production and ripening of cheese with different content of flax seeds, no exceedance of normative values was found for the number of Enterobacteriaceae and Staphylococcus aureus bacteria. A method (washing the seeds in a sodium bicarbonate solution and drying at a temperature of 95 ±1 for 20 min) of processing flax seeds before adding them to the cheese mass was proposed, which reduced the number of mesophilic microorganisms by approximately 200 times to 3.9 ±0.1×101 CFU/ g, fungi by 160 times to 0.3 ±0.1×101 CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×101 CFU/g. Therefore, the developed hard rennet cheese with flax seeds can be consumed as an additional source of omega-3 fatty acids and dietary fiber.

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula.

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake.

Potencial aplicação da manteiga de munguba no desenvolvimento de sistemas nanoemulsionados

Abstract Munguba butter has bioactive compounds such as vitamin E and phytosterols, which has valued its application in the development of new products, with advantages in its use in emulsified formulations. Therefore, the objective was to develop and evaluate the stability of a nanoemulsion containing munguba butter as the oily phase. Munguba butter was extracted by the ultrasound assisted method and its HLB (hydrophilic-lipophilic balance) was determined. Next, formulations varying the concentration of butter from 1-40% were developed and classified into liquid or solid emulsion and phase separation. Liquid emulsions were evaluated for hydrodynamic particle diameter, polydispersity index (PDI), Zeta potential (ζ), rheological characterization, and stability assays. The butter had an HLB of 6.98. The NE 1.0% formulation was selected and demonstrated to be unstable at high temperatures (45 ± 2 °C) and remained stable at room temperature, refrigeration and light radiation for 90 days. Munguba butter, because it has high amounts of saturated fatty acids, hinders its application in the development of new products. However, the success in the development of the NE 1.0% formulation is noteworthy, remaining stable when exposed to refrigeration, room temperature and light radiation.

Growth, yield and oil quality of adult pedestrian olive orchards grown at four different planting systems.

This study evaluated growth, yield and olive oil quality of mature pedestrian olive orchards. Trees of three Sicilian cultivars Calatina, Nocellara del Belice and Abunara were planted at four combinations of planting densities and training forms. Trees at 2 × 5m were trained to central leader (CLx2), those at 3 × 5m to free palmette (FPx3), those at 4 x 5 to globe vase (GVx4), and those at 5 x 5 to poly-conic vase (PVx5). 'Calatina' had the smallest trees in terms of trunk size in all growing systems, while canopy size of trees at higher densities was similar for all three cultivars. 'Calatina' was also the most growth efficient (m3 of canopy per cm2 of TCSA) and produced the least amount of pruning wood in the hedgerow systems (CLx2 and FPx3). Fruit yield per tree tended to be higher in more vigorous cultivars (Abunara and Nocellara) grown to 3D systems (GVx4 and PVx5), while 'Calatina' was the most yield efficient (kg of fruit per cm2 of TCSA) especially in the hedgerow growing systems. Fruit and oil yield per ha and average production value tended to be highest in CLx2 trees and lowest in GVx4 trees, with 'Calatina' showing the sharpest changes and 'Nocellara' the smallest changes among growing systems. According to the Jaen index, CLx2 tended to induce earlier fruit maturation, followed by PVx5, GVx4, and FPx3. The growing system did not affect oil fatty acid composition, while 'Calatina' had the highest amount of mono-unsaturated fatty acids and the lowest amount of saturated fatty acids. 'Abunara' oils exhibited the highest amount of total phenols in CLx2, while 'Calatina' and 'Nocellara' oils exhibited the highest amount in FPx3 and PVx5. Both, trans-2-hexenal ("cut grass" sensory note) and hexenyl acetate ("floral" sensory note) tended to be lowest in oils from trees grown at CLx2 and highest in those from trees grown at GVx4, showing a somewhat inverse relationship with fruit ripening degree. The outcome of the present study on mature pedestrian orchards shows that proper combinations of cultivars, planting densities, and training forms (canopy shape) may result in efficient intensive systems for growing olive in areas where super-high density systems cannot be profitable due to agronomic and environmental limitations (water shortage, steep sloping sites, small farm size, etc.). Pedestrian growing systems can also be used to exploit olive biodiversity by allowing the use of available local genotypes. For this reason, they may represent an effective and sustainable solution against unexpected climate changes and associated emerging diseases.

Evaluation of some consumer properties of hemp oil

The largest share in the actual production and consumption of vegetable oils falls on sunflower oil and is about 86%. Meanwhile, among agricultural crops there are those that can be used for the production of vegetable oils for food and cosmetic purposes. Since 1992, a movement has begun in the world to restore hemp production, but in the Russian Federation, despite government subsidies, hemp production does not expand due to the lack of specialized equipment and diffi cult licensing. Hemp oil from the seeds of hemp (Cannabis sativa Linnaeus) is included in the country's regulations and can be circulated in the market. The oil belongs to linoleic/linolenic oils and, depending on the region of cultivation, diff ers signifi cantly in fatty acid composition. Hemp oils are characterized by the presence of 46–70% linoleic acid (C18:2, two double bonds) and 26–28% linolenic acid (C18:3). The amount of monounsaturated oleic acid is 6–16%. The amount of saturated fatty acid is 16%. In the USA, Canada, Italy, and the Czech Republic, the modern Finola variety is cultivated, the fatty acid composition of the oil of which is almost 90% represented by unsaturated fatty acids.

Влияние пребиотических добавок на состав и свойства курдючного жира баранчиков калмыцкой породы

Purpose. Study of the influence of prebiotic feed additives on the physicochemical parameters of fat-tail fat of Kalmyk breed rams. Materials and Methods. When fattening animals using lactulose-containing additives in their diets, the generally accepted VIJ method was used, and the phyco-chemical properties and composition of fat-tail fat were carried out in certified laboratories according to the methods provided for by GOSTs. The resulting digital material was processed using the statistical package Microsoft Excel, and the reliability of the data was checked using the Student's criterium. Results. Feeding prebiotic additives “Laktuvet-1” and “LaktuSuper” to fattening rams affected the melting point of fat-tail fat of both 4- and 7-month-old animals. A decrease in the melting temperature of fat was recorded in experimental group I by 0.14 and 0.26°C (P≤0.05), in experimental group II – by 0.21 and 0.32°C (P≤0.01) compared with the control group. The iodine number of fat significantly increased in animals of the experimental groups of 4 months of age by 0.39 (P≤0.05) and 0.51 (P≤0.05), of 7 months of age – by 0.58 (P≤0.05). 01) and 0.76 (P≤0.01) compared to the control group. In the fat-tail fat of 4-month-old rams, compared with the control, the content of unsaturated fatty acids increased in experimental group I by 1.72% (P≤0.05), essential fatty acids in experimental group II – by 2.26% (P≤0.01), the total level of saturated fatty acids decreased in both experimental groups. At the age of 7-month rams in experimental groups I and II, among monounsaturated fatty acids, a significant difference compared to the control was obtained only in the content of oleic acid in fat-tail fat, which was 0.34 (P≤0.05) and 0.42% (P≤0.01). The amount of unsaturated fatty acids significantly exceeded this indicator in the control group by 0.53 (P≤0.01) and 0.83% (P≤0.01). The decrease in the amount of saturated fatty acids in the experimental groups was ensured by a significant decrease in the content of palmitic acid in fat-tail fat by 0.31 (P≤0.05) and 0.44% (P≤0.01) and stearic acid by 0.20 (P≤0.05) and 0.27% (P≤0.05) compared to control. Conclusion. The feed additives “Lactuvet-1” and “LactuSuper” had an effective effect on the composition and physicochemical properties of fat-tail fat of fattening rams. The active substances of prebiotic additives helped to reduce the melting point and improve the chemical and fatty acid composition of tail fat.

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

SummaryAmylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose‐lipid complex (ALC) and V‐type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favour the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health.