Caloric Content Research Articles

School-Level Socioeconomic Status and Nutrient Content of Outdoor Food/Beverage Advertisements.

We examined if areas around schools with more students of lower socioeconomic status (SES) have more total food/beverage advertisements and/or more advertisements with poorer nutritional content as compared to areas around schools with fewer students with lower SES. All outdoor food/beverage advertisements within a half-mile radius of 47 middle and high schools in the United States were objectively documented in 2012 and coded for nutritional content. The total number of advertisements and the macronutrient and micronutrient contents (total calories, fat (g), protein (g), carbohydrate (g), sugar (g), and sodium (mg)) of food and beverage items depicted in the advertisements were calculated. In total, 9132 unique advertisements were recorded, with 3153 ads displaying food and beverages that could be coded for nutrient content. Schools located in areas of lower SES (≥60% students receiving free/reduced-price lunch) had significantly more advertisements displaying food and beverages that could be coded for nutrient content (z = 2.01, p = 0.04), as well as advertisements that contained more sodium (z = 2.20, p = 0.03), as compared to schools located in areas of higher SES. There were no differences in calorie, fat, protein, carbohydrate, or sugar content. Policies to reduce the prevalence of outdoor food and beverage advertising are warranted.

The Development and Potential of a Digital out of Home Food Environment Monitoring Platform.

The rapidly growing field of digital meal delivery platforms has transformed the out of home (OOH) food environment, presenting both opportunities and challenges for public health. This paper introduces the development and potential of a novel digital platform designed for monitoring the OOH food environment. Drawing on publicly available data from meal delivery applications, this platform provides valuable insights into the landscape of digital food offerings, such as the most common restaurants per region, average caloric content per meal type, and energy value per monetary unit. This research addresses the current void in regulations for this digital environment, particularly around food labeling and provision of nutrition information. Even though the platform has significantly improved our understanding of the digital food ecosystem, it highlights gaps, primarily due to the lack of publicly available individual data and inconsistencies in provided information. Despite these challenges, the proposed digital platform holds considerable promise for better understanding the digital food environment, supporting healthier food choices, and informing future policy interventions aimed at regulating the online food environment. This research advocates for mandatory regulations in the digital food sector to ensure comprehensive, comparable, and transparent nutrition information and equality in access to nutritious foods.

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way to solve this problem. Arthrospira platensis, microalgae nutritionally rich in bioactive compounds, has been used to develop hard wheat pasta (semolina) to improve its nutritional value and provide antioxidant properties, but there is scarce information about the effect of adding A. platensis in a soft wheat pasta with egg on these parameters. Given that, this work aimed to assess the effect of adding A. platensis at 1, 5, and 10% in a soft wheat pasta added with egg on the nutritional value. Besides, the total phenolic content (TPC), antioxidant capacity (by FRAP and ABTS), and the spectrophotometric estimation of chlorophylls a + b as well as total carotenoids content were determined after and before cooking. The results showed that adding A. platensis at 5% was enough to increase raw pasta's nutritional value, especially protein by 19.27%, TPC by 3.88%, antioxidant capacity by 48.54%, and 66.09% for ABTS and FRAP respectively, as well as chlorophyll a + b (5.89 mg/100g) and total carotenoids (1.31 mg/100g). After the cooking process losses of 7.40, 16.81 and 0.51% were evidenced for TPC, ABTS and FRAP assays, however, remained 10.63, 62.37 and 70.65% higher than the cooked control. Furthermore, increases of 92.19 and 54.96% for chlorophyll a+b and total carotenoids were evidenced. The addition of A. platensis to pasta represents a way to improve the nutritional value regarding protein content, increase antioxidant capacity, and the content of chlorophylls and carotenoids, without statistically significant modifications in the caloric content.
 Keywords: Antioxidant, Arthrospira platensis, Carotenoids, Chlorophylls, Functional Food, Pasta.

ИЗУЧЕНИЕ ВЛИЯНИЯ ПЛОДООВОЩНОЙ СМЕСИ НА КАЧЕСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

This article presents the results of a study of the possibility of using cabbage and applesauce in the produc-tion of bakery products. For research, various dosages of cabbage (3, 6, 9, 12%) and apple (5; 7.5; 10; 12.5%) puree were selected. Studies have been carried out on the organoleptic and physico-chemical parame-ters of raw materials, semi-finished products and finished products. In the experimental part, the influence of cabbage and apple puree on the properties of dough and finished products (a bun made from premium wheat flour) was studied. An increase in acidity and dough volume was revealed when both cabbage and apple pu-ree were added. There is an increase in volume yield and porosity of finished products. The mass fraction of fiber in products increases, shrinkage decreases. As a result of the research, the optimal dosage of cabbage (6%) and apple (7.5%) puree was identified, a fruit and vegetable mixture was compiled and introduced into the bun recipe. The calculation of the chemical composition, calorie content and nutritional value of the con-trol and optimal sample of the bun was carried out. According to the results of calculations, it was found that with the introduction of fruit and vegetable mixture into the recipe of the bun, the content of indigestible car-bohydrates increases by 2 times, the amount of minerals increases slightly, the caloric content of the product decreases (by 6%), as well as the amount of fat, starch, dextrins. Keywords: white cabbage puree, apple puree, bakery products.

Nutritional characterization, antioxidant activity and bergenin content of the pulp of Endopleura uchi

ABSTRACT The yellow uxi (Endopleura uchi) is a tree native to the Amazon and its fruits are appreciated in the region. It is rich in total phenols and its bark is known to have high bergenin content, an isocoumarin derivative that presents several pharmacological activities. Yet the nutritional and functional properties of the fruit are still little known. We analyzed the nutritional, centesimal, and mineral properties, and the antioxidant activity and total phenol content of the alcoholic extract of yellow uxi fruit pulp from different locations in the Amazon. The bergenin content was also quantified. Average pulp yield was 45.66 ± 4.44% (w/w), with 60.1 - 89.2 g 100 g-1 of moisture and 1.28 - 1.32 g 100 g-1 of ash (dry basis). Calcium (78.2 - 87.1 mg 100 g-1) and potassium (260.2 - 395 mg 100 g-1) were the most abundant minerals in the pulp. Aluminum concentration was high compared to other Amazonian fruits (23.7 - 28.7 mg 100 g-1). The high caloric value of the pulp (325.3 ± 20.9 Kcal 100 g-1) is attributed to its lipid (32 - 44.9%) and carbohydrate (48.2 - 64.1%) content. The scavenging activity of DPPH was 1.95 - 20.68%, which was highly associated with the total phenolic content (16.91 - 30.07 µg GAE mg-1). Bergenin content was 180.8 ± 55.3 mg 100 g-1. We conclude that E. uchi pulp has high caloric and mineral content, and it is also a source of bergenin, thus this fruit has a potential nutritional and functional value.

Artificial Sweeteners: Perceptions and Realities.

Artificial sweeteners (AS) were first introduced as food additives or sugar substitutes more than a century ago with the intention of supplying sweet taste without the high caloric content of sugar. AS are employed in place of sucrose (table sugar) with the view of providing sweetness to foodstuffs and bottled drinks. The end-users, along with producers of canned food and drinks, have long been captivated by the idea of replacing sugar in food items with AS. Foods that use AS in place of sugar have become increasingly common during the past decade. Artificial sugars are normally many folds sweeter than normal sugar possessing low or zero calories, which confers to their public appeal for the management of overweight issues. Due to this, they are, at present, employed by many individuals all over the world, without knowing the potential hazards associated with them. The use of AS in obese, diabetic, and/or heart patients or patients with metabolic syndrome has been approved with caution by The American Heart Association and American Diabetes Association (ADA) as a low-calorie option for normal sugar. Judicious use of sugar substitutes can help in maintaining blood glucose, calories and body weight, thus automatically minimizing the risk factors of diabetes and heart disease. Since the day of their discovery and approval, their safety issue has been quite controversial and debated extensively. The article follows an exhaustive review discussing the history, uses, and chemical features of a wide variety of sweeteners with a focus on their association with diabetes and potential adverse effects on the body.

How Sucrose Preference Is Gained and Lost: An In-Depth Analysis of Drinking Behavior during the Sucrose Preference Test in Mice.

The sucrose preference test (SPT) is a widely used preclinical assay for studying stress-sensitive reward behaviors and antidepressant treatments in rodents, with some face, construct, and predictive validity. However, while stress-induced loss of sucrose preference is presumed to reflect an anhedonic-like state, little detail is known about what behavioral components may influence performance in the SPT in stress-naive or stressed rodents. We analyzed the licking microstructure of mice during the SPT to evaluate how preference is expressed and lost following chronic stress. In stress-naive mice, preference is expressed as both longer and more numerous drinking bouts at the sucrose bottle, compared with the water bottle. We also found evidence that memory of the sucrose bottle location supports preference. Through manipulations of the caloric content of the sweetener or caloric need of the mouse, we found that energy demands and satiety signals do not affect either preference or the underlying drinking behavior. Both acute and chronic stress impaired sucrose location memory and reduced the number of drinking bouts at the sucrose bottle, the latter of which explained the loss of sucrose preference in stress susceptible mice compared with stress resilient mice. Female mice generally exhibited similar drinking behavior to male mice but may be less susceptible to chronic stress and display better memory performance than male mice, both before and after chronic stress. Our data suggest that chronic stress inhibits a sucrose preference by reducing reward seeking behavior without affecting palatability.

Development of Food Seasoning Powder from Subgrade Fish Cracker with Red Spinach (Amaranthus tricolor L.)

The subgrade of fish crackers known as amplang refers to some parts of amplang that do not meet the standard but can still be consumed and sold at a lower price, so it has contributed to the decrease in company profits. This study intends to develop a food seasoning powder created from the subgrade of amplang fish crackers with the addition of red spinach (Amaranthus tricolor L.). Five formulations were developed with amplang powder and red spinach powder in the range of 36.66% to 66.66% and 0% to 30%, respectively. The best formulation is chosen based on sensory evaluation, followed by nutritional analysis and storage stability. Formulation 4 was chosen as the best, which consists of 41.60% subgrade amplang powder with 25% red spinach powder. The proximate analysis showed the F4 contained 6.18% moisture, 0.64% ash, 9.83% crude fat, 12.69% protein, 9.88% crude fibre, 47.27% dietary fibre, 61.46% carbohydrate, and a calorie content of 404.83 kcal/100 g, which significantly increased in ash, protein, and crude fibre contents compared to the control sample. Water activity (AW), colour and microbiological status showed no significant changes (p > 0.05) throughout the eight weeks of storage indicated that sample was stable during storage periods. Therefore, the development of this seasoning powder can be used as an alternative for amplang subgrade to be upgraded with better acceptability and enhance its nutritional value, which is beneficial to the consumer.

Differences in the growth of microorganisms depends on the type of semi-solid enteral nutritional supplements

BackgroundEnteral nutritional supplements are used in many medical facilities and home care, but require appropriate management because they are nutrient-rich products. Recently, infection control methods for Ready To Hang (RTH) preparations, which are widely used and are expected to reduce the risk of infection, have not been established in Japan and are dependent on caregivers. Therefore, we evaluated the difference in the growth of microorganisms depending on the type of enteral nutrients following contamination with microorganisms.MethodsNine types of enteral nutrition were used. Escherichia coli (E. coli) W3110, Serratia marcescens (S. marcescens) NBRC3046, and Candida albicans (C. albicans) IFM61197 were used as test bacteria. The bacterial solution was added to the enteral nutritional supplement, adjusted, and the number of bacteria was measured at 0, 4, 8, and 24 h after the addition of the bacterial solution at 25 °C and in the dark.ResultsE. coli and S. marcescens grew in RACOL®-NF SemiSolid for Enteral Use, Hine® Jerry AQUA, and Mermed Plus® over a 24-h period; however, a decrease was observed for other enteral nutrition products. In contrast, C. albicans grew in all enteral nutrition products.ConclusionBecause the viscosity and calorie content vary among enteral nutrition preparations in which growth was observed, we found that pH had the greatest effect on the differences in bacterial growth. Nonetheless, C. albicans growth occurred in all nine types of enteral nutrients, indicating that unlike bacteria, its growth was independent of pH. If semi-solid enteral nutrients are contaminated with microorganisms for any reason, microorganisms will grow, so appropriate infection control is necessary to prevent infection.

Design of a universal apparatus for heat treatment of meat and vegetable cooked and smoked products with the addition of dried semi-finished products of a high degree of readiness to the recipe

The object of the study is the process of smoking a molded meat-vegetable product with the addition of a dried semi-finished product of a high degree of readiness based on Jerusalem artichoke, zucchini, and carrots. Combined health products will satisfy the demand of end users for functional products of the new generation and will solve the technological problems of manufacturers in accordance with European competitiveness procedures. They will expand the offer of products with rational nutritional, taste, aesthetic characteristics that will meet the modern trends of craft producers, NoReCa business, and consumer expectations. A universal device for heat treatment of meat and vegetable products under hot and cold smoking conditions has been designed based on a film-like resistive electric heater of the radiating type. The device uses Peltier elements placed on the outer surface of the smoke generator and, at a temperature of 45 °C, they form a low-voltage power supply (~3...4 W) from the conversion of secondary heat. Cold smoking is carried out in the temperature range up to 25 °С, provided that the outer surface of the heater is covered with a coil heat exchanger through which the coolant passes. During hot smoking, the air medium is in the heat exchanger (additional thermal insulation of the chamber). The uniformity of the temperature field of the meat-vegetable product (meatloaf with a diameter of 0.08±0.01 m) during hot smoking has been confirmed, provided that the center of the loaf reaches 65 °C and the total duration of the process is 5.5 hours. The introduction of dried semi-finished products of a high degree of readiness into the recipe of meat loaves increases the yield of the product by 18 % and the mass fraction of protein by 25 %. The moisture retention capacity of the experimental meat product increases by 11 % with a 33 % decrease in calorie content, which indicates an improvement in its quality indicators compared to the analog

Developing a strategy for improving mayonnaise with different proportions of vegetable oils

The object of research is the process of forming a strategy for the improvement of mayonnaise. Based on the SWOT analysis, a strategy for improving mayonnaise with a different ratio of sunflower, linseed and hemp oils was formed in order to increase the content of polyunsaturated fatty acids, in particular the Omega-3 family, reduce its calorie content, and develop a strategy for bringing the product to the market. During the research, the following methods were used: economic-statistical, SWOT analysis method, expert method, analytical, program-targeted, as well as statistical methods of experimental data processing. The work solves the task of forming a strategy for improving the recipe composition of industrially produced mayonnaise and bringing it to the market. Today, the market offers a huge number of mayonnaises with different compositions and different quality, with low, medium and high fat content, with the addition of various additives that are undesirable for the human body. Based on the broad possibilities of using mayonnaise as an additional food product, the task arose to make changes in its composition, improving the biological and nutritional value of mayonnaise with an increased content of polyunsaturated fatty acids, in particular of the Omega-3 family. Such a modified food product can be considered functional because, on the one hand, polyunsaturated fatty acids (PUFAs) of the Omega-3 family are in short supply in the diet of the average Ukrainian, and on the other hand, they play an important role in the prevention of diseases of the cardiovascular, nervous, and immune systems of the body. The conducted analysis of economic, social and technological factors characterizing the products offered on the mayonnaise market made it possible to formulate a strategy for improving mayonnaise with different proportions of sunflower, linseed and hemp oils, as well as bringing it to the market using marketing tools. The practical implementation of these proposals will make it possible to bring mayonnaise with reduced calorie content to the market, which will contain a significantly higher content of PUFAs of the Omega-3, Omega-6 and Omega-9 family, which are useful for the human body. Therefore, the use of linseed and hemp oils is recommended for supporters of healthy food, which makes it popular among the main groups of consumers.

Effect Inulin Addition on The Proximate Content of Low Glycemix Index Growol Cookies

Background: Growol is traditional fermented cassava which potentially developed as snack for diabetic patient. Previous study found that modification of growol cookies with addition of inulin were decreased glycemic index and glycemic load. However, information nutrition content of this modification were not known yet. Purpose: This study examined the effect of addition inulin on proximate content of growol cookies. Method: Observational laboratory of three formulas consists of addition with 5 gram inulin (A); 10 gram inulin (B); and control/ without inulin (C). Nutrition content of growol cookies were analyzed by using proximate analysis, consists of water and ash (thermogravimetri); protein (Kjeldahl); fat (Soxhlet); and carbohydrate (by difference). Data were analyzed using SPSS software with ANOVA followed LSD for ash, protein, and carbohydrate, while fat and water content were using Kruskal Wallis. Results: There were significant differences of proximat content between control group (growol cookies) and its modification (growol cookies with inulin addition) (p<0,001). Modification of growol cookies with inulin addition significantly decrease calorie (p<0,001) and fat (p=0,001) content, as well as increase protein content (p<0,001). Conslusion: Addition of inulin affected on decreased of calorie and fat content, also increased of water, ash, protein and carbohydrate content. Development and evaluation in scale up production were needed to fullfill the requirement for SNI standart of cookies.

Multispectral Food Classification and Caloric Estimation Using Convolutional Neural Networks.

Continuous monitoring and recording of the type and caloric content of ingested foods with a minimum of user intervention is very useful in preventing metabolic diseases and obesity. In this paper, automatic recognition of food type and caloric content was achieved via the use of multi-spectral images. A method of fusing the RGB image and the images captured at ultra violet, visible, and near-infrared regions at center wavelengths of 385, 405, 430, 470, 490, 510, 560, 590, 625, 645, 660, 810, 850, 870, 890, 910, 950, 970, and 1020 nm was adopted to improve the accuracy. A convolutional neural network (CNN) was adopted to classify food items and estimate the caloric amounts. The CNN was trained using 10,909 images acquired from 101 types. The objective functions including classification accuracy and mean absolute percentage error (MAPE) were investigated according to wavelength numbers. The optimal combinations of wavelengths (including/excluding the RGB image) were determined by using a piecewise selection method. Validation tests were carried out on 3636 images of the food types that were used in training the CNN. As a result of the experiments, the accuracy of food classification was increased from 88.9 to 97.1% and MAPEs were decreased from 41.97 to 18.97 even when one kind of NIR image was added to the RGB image. The highest accuracy for food type classification was 99.81% when using 19 images and the lowest MAPE for caloric content was 10.56 when using 14 images. These results demonstrated that the use of the images captured at various wavelengths in the UV and NIR bands was very helpful for improving the accuracy of food classification and caloric estimation.

BENEFITS OF USING A FID TO MEASURE THE MULTICOMPONENT GAS MIXTURES

The development of the oil and gas complex is one of the priority areas of the Azerbaijan economy. Oil and gas are among the most competitive Azerbaijan goods and are in high and stable demand from global consumers. Therefore, increased attention is paid to product quality. One of the methods for quality control of petroleum products is gas chromatography. Today it is a widely used physical and chemical research method. The capabilities of a gas chromatography are mainly determined by the enormous separating power of the chromatographic columns and the characteristics of the detectors. If the chromatographic column is sometimes called the heart of the chromatograph, then the detector can be called the brain of the chromatograph [1,2]. Effective development of an analysis technique, its successful implementation, troubleshooting of a chromatograph, and metrological certification are impossible without the ability to make the right choice of a detector, operate it competently, and correctly interpret the detector signal. About 50 detectors have been proposed for gas chromatography, but only a few of them are used in practice. The most used are the flame ionization detector and the thermal conductivity detector. The article shows the advantage of using a flame ionization detector to measure important physical and chemical properties, such as density, caloric content, the ratio of the number of carbon atoms to the number of hydrogen atoms C/H. Keywords: Chromatography, gas-mixture, density, hydrocarbon, heat of combustion, calorific value, flame ionization detector, number of carbon atoms, sensitivity, quality.

Community Training of Breadfruit Processing into Breadfruit Flour and Cookies as an Alternative of Wheat

Breadfruit (Artocarpus altilis) has the opportunity to become an alternative food in order to support food security by making flour from processed breadfruit. Yellow breadfruit tastes like flour. Cookies are usually made of wheat. Wheat has a higher content of calories, protein, fat and phosphorus than breadfruit flour while breadfruit flour has a higher content of vitamins, calcium, carbohydrates than wheat. This service program aims to provide training to empowerment and family welfare women on how to process breadfruit into breadfruit flour and make cookies of it. The service was held in December 2020 in Nipa-Nipa Village, Bantaeng Regency. This service program uses the Participatory Action Research (PAR) method. The results of breadfruit cake using the preference test showed satisfactory performance. This training will provide insight to PKK mothers so they can take advantage of the abundance of tribes in Bantaeng district. The existence of this training is expected to grow new small and medium enterprises in the context of developing regional souvenirs.

Neurocognitive predictors of food memory in healthy adults – A preregistered analysis

Memory processes have long been known to determine food choices (Rozin & Zellner, 1985) but recognition memory of food and its cognitive, homeostatic and neuroanatomical predictors are still largely understudied.60 healthy, overweight, non-restrictive eating adults (20 females) took part in a food wanting and subsequent food recognition and lure discrimination task at four time points after a standardized breakfast shake. With advanced tractography of 3 T diffusion-weighted imaging data, we investigated the influence of the uncinate fasciculus’ (UF) brain microstructure on the interplay of food wanting and memory processes. The analysis was preregistered in detail and conducted with Bayesian multilevel regression modeling.Target recognition (d’) and lure discrimination (LDI) performance of food tended to be higher than of art images while single image food memory accuracy evidently dominated art memory. On this single item level, wanting enhanced recognition accuracy and caloric content enhanced food memory accuracy. The enhancement by reward anticipation was most pronounced during memory encoding. Subjective hunger level did not predict performance on the memory task. The microstructure of the UF did neither evidently affect memory performance outcomes nor moderate the wanting enhancement of the recognition accuracy. Interestingly, female participants outperformed males on the memory task, and individuals with stronger neuroticism showed poorer memory performance.We shed light on to date understudied processes in food decision-making: reward anticipation influenced recognition accuracy and food memory was enhanced by higher caloric content, both effects might shape food decisions. Our findings indicate that brain microstructure does not affect food decision processes in adult populations with overweight. We suggest extending investigation of this interplay to brain activity as well as to populations with eating behaviour disorders.

Molecular insights into the lipid-carbohydrates metabolism switch under the endurance effort in Arabian horses.

Recent studies have shown that in Arabian horse muscle, long-term exercise-induced expression of genes related to fatty acid degradation and the downregulation of genes belonging to the glycolysis/gluconeogenesis and insulin signalling pathways. Long-lasting physical exertion may trigger the metabolism to switch the main energy source from carbohydrates to lipids due to higher caloric content. To describe the metabolism adaptation at the whole transcriptome of blood to endurance effort in Arabian horses. In vivo experiment. Venous blood samples from 10 Arabian horses were taken before and after a 120 km long endurance ride to isolate the RNA and perform the high-throughput NGS transcriptome sequencing. The results, including KEGG (Kyoto Encyclopaedia of Genes and Genomes) and GO (Gene Ontology) analyses, allowed us to describe the most significantly upregulated-ARV1, DGAT2, LIPE, APOA2, MOGAT1, MOGAT2, GYS1, GYS2 and downregulated-ACACA, ACACB, FADS1, FADS2 genes involved in carbohydrate and lipid metabolism. Also, the increased expression of RAF1, KRAS and NRAS genes involved in the Insulin pathway and PI3K-Akt was shown. Limited sample size, Arabians used for endurance racing were not compared to Arabians from other equestrian disciplines. This general insight into the processes described supports the thesis of the lipid-carbohydrates metabolism switch in endurance Arabian horses and provides the basis for further research.

Oil structuring through capillary suspensions prepared with wheat middlings micronized directly in oil by high-pressure homogenization

Oleogels have been proposed as suitable systems for replacing unhealthy saturated fats in food preparations. This study aimed to structure sunflower oil through capillary suspensions using wheat middlings (WM), a residue of the wheat milling process, as the solid fraction with structuring properties. For the first time, high-pressure homogenization (HPH) was applied directly to WM dispersed in oil to reduce particle size, activate fibers, and release high-value intracellular compounds into sunflower oil. The optimized formulation of WM-in-oil-suspensions was then used to prepare capillary suspensions by adding water as a secondary immiscible fluid. Water addition drastically altered the rheological behavior and strength of oil suspensions due to the establishment of capillary forces and formation of a percolating particle network. The strength of capillary bridges depended on the particle size distribution and surface properties of WM particles and the fraction of added water (ranging between 5 and 80% v/v with respect to oil). The oil suspension at 30% w/w of HPH-treated WM solid fraction (80 MPa for 20 equivalent passes) with the addition of 50% v/v of water exhibited an apparent "transitional" yield stress >300 Pa, corresponding to gel-like behavior. Additionally, HPH treatment released antioxidant compounds contained in the solid matrix into the system. These results highlight that the resulting capillary suspension is a promising material for formulating healthier and more sustainable food products as an alternative to solid fats, with potential applications based on reduced overall caloric content and added health benefits related to dietary fiber.

CRISPR/Cas9 genome editing in wheat: enhancing quality and productivity for global food security-a review.

Wheat (Triticum aestivum L.) is an important cereal crop that is grown all over the world for food and industrial purposes. Wheat is essential to the human diet due to its rich content of necessary amino acids, minerals, vitamins, and calories. Various wheat breeding techniques have been utilized to improve its quality, productivity, and resistance to biotic and abiotic stress impairing production. However, these techniques are expensive, demanding, and time-consuming. Additionally, these techniques need multiple generations to provide the desired results, and the improved traits could be lost over time. To overcome these challenges, researchers have developed various genome editing tools to improve the quality and quantity of cereal crops, including wheat. Genome editing technologies evolve quickly. Nowadays, single or multiple mutations can be enabled and targeted at specific loci in the plant genome, allowing controlled removal of undesirable features or insertion of advantageous ones. Clustered, regularly interspaced short palindromic repeat (CRISPR)/CRISPR-associated protein (Cas) is a powerful genome editing tool that can be effectively used for precise genome editing of wheat and other crops. This review aims to provide a comprehensive understanding of this technology's potential applications to enhance wheat's quality and productivity. It will first explore the function of CRISPR/Cas9 in preserving the adaptive immunity of prokaryotic organisms, followed by a discussion of its current applications in wheat breeding.

Nutritional and therapeutic aspects of fermented buffalo milk produced by Lactiplantibacillus pentosus HBUAS53657

Lactiplantibacillus pentosus strain HBUAS53657 was used as a starter in the production of fermented buffalo milk, with citrus added as a prebiotic to improve taste and antioxidant levels. Fermented milk products containing 6% starter L. pentosus HBUAS53657 and 20% orange juice produced the best results in physicochemical, microbiological, and organoleptic tests. This fermented milk product will also be used for intervention testing research to overcome children’s nutritional problems. This is a descriptive study. This study aimed to analyse the composition of macro (protein, fat, carbohydrate, fibre and total energy) and micronutrients (Ca, Na, K, Zn and phosphorus) content of fermented milk Lactiplantacillus pentosus strain HBUAS53657 with 20% orange juice. The data on the characteristics of macro and micronutrients were analysed quantitatively with descriptive analysis, presenting the data from the study using tables and graphs. The result shows the fermented milk served contains macro and micronutrients. Plain fermented milk has a high protein and calorie content compared to fermented milk with the addition of orange juice, while the mineral content is almost the same. Plain fermented milk is more recommended to overcome nutritional deficiencies.The findings of this study can be used to promote increased consumption or fermentation of milk