Enriched Milk Research Articles

Essential Oil Stabilisation by Response Surface Methodology (RSM): Nanoemulsion Formulation, Physicochemical, Microbiological, and Sensory Investigations.

This manuscript aimed to optimise the encapsulation of Thymus capitatus essential oil into nanoemulsion. Response Surface Methodology results were best fitted into polynomial models with regression coefficient values of more than 0.95. The optimal nanoemulsion showed nanometer-sized droplets (380 nm), a polydispersity index less than 0.5, and a suitable Zeta potential (-10.3 mV). Stability results showed that nanoemulsions stored at 4 °C were stable with the lowest d3,2, PolyDispersity Index (PDI), and pH (day 11). Significant ameliorations in the capacity to neutralise DPPH radical after the encapsulation of the antimicrobial efficacy of thyme essential oil were recorded. S. typhimurium growth inhibition generated by nanoencapsulated thyme essential oil was 17 times higher than by bulk essential oil. The sensory analysis highlighted that the encapsulation of thyme essential oil improved enriched milk's sensory appreciation. Indeed, 20% of the total population attributed a score of 4 and 5 on the scale used for milk enriched with nanoemulsion. In comparison, only 11% attributed the same score to milk enriched with bulk essential oil. The novel nanometric delivery system presents significant interest for agroalimentary industries.

Monodisperse Ti4+-immobilized macroporous adsorbent resins with polymer brush for improved multi-phosphopeptides enrichment in milk.

Enrichment of phosphopeptides before mass spectrometry (MS) analysis is essential due to the limitations of low abundance and poor ionization efficiency in complex biological samples. Immobilized metal affinity chromatography (IMAC), especially titanium ion (Ti4+)-IMAC, has become a popular strategy for enrichment of phosphopeptides due to high selectivity and sensitivity. Conventional Ti4+-immobilized macroporous adsorption resin (MAR) fabricated by monolayer modification can preferentially capture mono-phosphopeptide over multi-phosphopeptides, which takes on more functions in the regulation of cell behaviors of organism. In this paper, a kind of monodisperse MAR microsphere with functional polymer brush (Ti4+-Brush@MAR) was prepared and modified via surface-initiated atom transfer radical polymerization (SI-ATRP). Compared with common Ti4+-MAR without polymer brush, Ti4+-Brush@MAR exhibited high enrichment specificity not only for mono-phosphopeptides but also for multi-phosphopeptides in β-casein or milk digest samples. As a result, a total of 93 unique phosphopeptides mapped to 18 phosphoproteins were identified from 5 μL milk, and the limit of detection is 10 fmol. It is expected that Ti4+-Brush@MAR would be utilized to enrich both multi-phosphopeptides and mono-phosphopeptides in additionalbiological or food samples.

Investigation of the effect of early and late breast milk enrichment on growth parameters in preterm infants: A randomized clinical trial

Background and aims: This study aimed to investigate and compare the effect of early and late breast milk fortification on growth parameters in preterm infants. Methods: In this clinical trial, 90 preterm infants (28-32 weeks) admitted to the neonatal intensive care unit (NICU) of Hajar Hospital in Shahrekord, Iran were randomly divided into three groups. The fortification was performed when the milk intake reached 30 (group A), 70 (group B), and 100 cc/kg (group C). The height, weight, and head circumference of newborns were measured at the beginning of birth and 4 weeks after the birth. The incidence of sepsis and necrotizing enterocolitis, and milk tolerance were investigated as well. All analyses were conducted with Stata software, and P values<0.05 were considered statistically significant. Results: The value changes in the height, weight, and head circumference in all three groups at 4 weeks were significant (P<0.001). The mean weight changes in the A, B, and C groups were 727.33±163.85, 947.33±155.38, and 808.66±168.82, indicating a statistically significant difference (P<0.001). Further, the mean change of weight after 4 weeks showed statistically significant differences (P<0.001) among the A, B, and C groups. The weight gain in the B group was significantly higher than that of the A and C groups (P<0.05); however, no significant difference was observed in the mean weight gain between the A and C groups (P=0.264). Conclusion: The breast milk fortification when the milk intake reached 70 cc/kg had better efficiency on neonatal weight gain compared with the early and delayed fortification.

Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying

In the present investigation, novel nano-curcumin enriched milk cream powder (CP) was formulated using microfluidization (at 100 MPa/2 passes) followed by spray drying (at three different temperatures: 150, 170 and 190 °C) with sodium caseinate (N) and gum arabic (G) as encapsulating materials. The effect of processing and encapsulating materials on the powder functionalities, particle size, encapsulation efficiency, morphology, fluorescence properties, bioaccessibility and cytotoxicity were studied. Results showed that NCP (spray dried at 190 °C) had significantly higher yield (68 %), encapsulation efficiency (EE) (93 %), and lower particle size (724 nm) than that of GCP. Fluorescence spectra of the powders revealed characteristic ‘blue shift’ phenomenon indicating better encapsulation and protection of the nano-curcumin corroborating EE results. SEM images showed distinctive features of NCP and GCP; wherein, NCP had shrivelled and irregular surface as compared to the GCP which exhibited round shape and smooth surface. TEM results confirmed that curcumin particles were in the nano-scale (50–250 nm) for both NCP and GCP. In vitro simulated digestion showed significantly high (88.48 %) curcumin bioaccessibility of NCP plus remarkable inhibition of HepG2 cells; whereas, no cytotoxicity was observed in Caco-2 cells by MTT assay. Formulation’s applicability was shown by reconstituting powders as a ‘cream spread’ wherein high sensory acceptability observed. Sodium caseinate was found to be an excellent delivery vehicle for the fortification of nano-curcumin in the cream powder. To our knowledge, this is the first report of formulating a novel nano-curcumin fortified cream powder which has tremendous potential as a functional food ingredient.

ANTIOXIDANT ACTIVITY OF DAIRY PRODUCTS FOR BABY FOOD

Increasing the biological and nutritional value of breast milk substitutes by enriching different macro- and micronutrients is an important issue. To a certain extent, the nutritional value of milk is determined by its antioxidant activity.
 The research aims to compare the antioxidant activity of dairy products for baby food and breast milk.
 The current research studied cow pasteurized milk, drinking ultra-pasteurized “Tyoma,” sterilized milk for baby food “Agusha,” “NAN,” “Nutrilon,” and “Malyutka” milk mixtures, as well as breast milk of 17 women. The antioxidant activity was determined by the titrimetric permanganate method in aqueous and alcoholic milk extracts. The content of antioxidants in alcoholic extracts of milk and all dairy products significantly exceeds their levels in aqueous solutions. The content of water-soluble antioxidants in breast milk is significantly lower than in cow’s milk “Luzhaykino” and “Agusha,” but in infant formula, it corresponds to the indicators of breast milk. The level of alcohol-soluble antioxidants is lower in NAN and Nutrilon milk mixtures when compared with cow and breast milk. The milk mixture “Malyutka” does not differ from breast milk in terms of the antioxidant activity of alcohol- and water-soluble components.
 Discussion. The use of separate determination of hydrophilic and hydrophobic antioxidants revealed significant differences between breast and cow’s milk. The enrichment of milk with easily destructible, water-soluble ascorbic acid did not affect the antioxidant activity of dairy products for baby food (“Agusha” and “Tyoma”).
 The results obtained on the significant differences in the antioxidant properties of dairy products based on cow’s milk from breast milk indicate the need to optimize the composition of milk antioxidants for baby food and the creation of breast milk substitutes.

Effects of Hydroxyselenomethionine with Symmetrical and Chelated Chemical Structure on Lactation Performances, Anti-Oxidative Status and Immunities, Selenium Transfer Efficiencies for Early-Lactating Dairy Cows

The current study was conducted to investigate effects of hydroxyselenomethionine (HMBSe) with symmetrical and chelated chemical structure, a novel organic selenium (Se) source, on lactation performance, anti-oxidative status and immunities, and transfer efficiencies for early lactation dairy cows compared with that of sodium selenite (SS). Forty-five multiparous early-lactating dairy cows with similar days in milk, 56.0 d and milk yield 36.1 kg/d, were fed with same basal diet containing 0.04 mg of Se/kg of dry matter (DM) basis. They were assigned to 1 of 3 treatments according to one-way ANOVA design: control (basal diet, without Se supplementation), SS (0.30 mg of Se/kg of DM), or HMBSe (0.30 mg of Se/kg of DM). The experiment lasted for 9 weeks, with the first week as adaptation. Results showed that the organic HMBSe cows increased the milk yield, 4% fat-corrected milk yield, the numbers of red blood cells in whole blood, Se concentrations in milk and serum, ratio of milk to serum significantly (P < 0.01); feed efficiency, energy-corrected milk yield, contents of superoxide dismutase in serum, hemoglobin, and the numbers of white blood cells in whole blood significantly (P < 0.05) compared to control and SS. Moreover, HMBSe cows had trends to increase glutathione peroxidase activities (P = 0.09), total antioxidant capacity (P = 0.06), and had trends to decrease the contents of malonaldehyde (P = 0.07) in serum compared to control and SS. In conclusion, HMBSe was more effective on the lactation performances, anti-oxidative status, and immunities and Se transfer efficiencies for early-lactating dairy cows compared to control and SS, which was very meaningful to develop the enriched Se milk products.

Dietary strategies to enrich milk with healthy fatty acids – A review

Abstract Feed is the main factor impacting the composition and quality of milk of dairy animals. Therefore, the present review explores the effects of feed and nutrition on milk fat content and levels of healthy fatty acids (FA) in milk consumed by humans. Milk and dairy products are two main sources of healthy and unhealthy FA in human nutrition. The concentrations of FA in milk depend mainly on diets; therefore, milk FA concentrations and ratios can be greatly altered by some feeding strategies. Dietary supplementation of the diets of dairy livestock with vegetable seeds or oils, microalgae and phytogenic feed additives, and feeding of some grasses can enhance the contents of healthy FA, including n-3 FA, α-linolenic acid, conjugated linoleic acid (CLA) and, generally, unsaturated FA in milk and dairy products. Enrichment of milk with healthy FA may make milk a source of anticarcinogens (CLA and polyphenols) for human health. This review, therefore, focusses on the current research findings on enrichment of milk with healthy FA and summarizes some effective supplementation strategies to alter milk FA profile.

Investigating the flow properties of bee pollen enriched milk powder during storage

Flow properties are necessary to select the right powder handling processes and design the industrial equipments for commercialization. The present study aims to investigate the particle size distribution and flow properties - cohesion, caking and powder flow speed dependency (PFSD) test, of spray-dried bee pollen enriched milk powder (packed in ALP, BOPP/LDPE, and PET/Al foil/LDPE) during storage at different temperatures (5, 25 and 40 °C) for 12 months. Cohesion, caking properties and compaction coefficients differed significantly (p < 0.05) according to storage period, temperature, and packaging materials. The powder samples had particle diameter (D50) ranging from 22.39 ± 0.16 to 157.48 ± 0.25 μm which increased abruptly after 6 months. Cohesion index showed the nearly easy flowing behavior of ALP packed powder (11.08 ± 0.10 to 14.67 ± 0.11 mm) stored at 5 and 25 °C. A decrease in column height ratio (1.00 ± 0.01 to 0.813 ± 0.011) and increase in cake height ratio (0.151 ± 0.009 to 0.558 ± 0.026) demonstrated the compressible behavior and susceptibility of powder to cake, respectively. PFSD test showed smaller values of compaction coefficient at higher speeds (10 mm/s and 100 mm/s) which established the free-flowing nature of powder samples at higher speeds. The findings of this work may foster processing and applications of bee pollen enriched milk powder in food industry.

Applıcatıon of Experımental Desıgn Approach in Optımızatıon of Qualıty Parameters of Calcıum- and Magnesıum-Enrıched Mılk

Full factorial (23) design was applied to evaluate the effects of addition of calcium chloride, magnesium chloride, and time of magnetic stirring on quality parameters of milk in the preparation process of calcium- and magnesium-enriched milk. The quality of the mineral enriched milk was evaluated in terms of relative density, dry matter, titratable acidity, the content of proteins, lipids, and carbohydrates as well as the content of calcium, magnesium, and phosphorus, and calcium: phosphorus ra

Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese

In this study, lactose in milk is converted to galacto-oligosaccharides (GOS) using β-gal from Kluveromyces lactis. Trans-galactosylation was done by adding 1 mL of β-gal in 1L milk at 42°C for 2 hours with continuous agitation. Subsequently, the cheese prepared from the GOS enriched milk and control milk were compared for the physico-chemical and organoleptic properties. The chemical composition of prebiotic cheese exhibited non-significant differences for the fat, protein, moisture and ash, whereas a significantly lower level of lactose (56.25%) was observed as compared to control cheese. Organoleptic evaluation showed that the prebiotic cheese has a similar appearance and overall acceptability as does the control cheese except for taste and texture which were improved by trans-glycosylation.

Conjugated Linoleic Acid - The Natural Trans Fat: A Review

Milk has been known as nature’s most complete food for millennia, playing currently an important role in the diet of over six billion people in the world (Górska et al., 2019). They are daily consumption foodstuffs, considered as important source of energy and of a variety of bioactive substances positively associated with human health, such as proteins and peptides, oligosaccharides, lipids, minerals and vitamins. Milk fat is the costliest component and is mainly composed of triacylglycerols (~98%). The high concentration of saturated fatty acids (mainly that of palmitic, myristic and lauric acids) in the milk’s lipid fraction has generated some concern, because of their negative effects on human health, especially in relation with the increased risk of cardiovascular diseases (Lordan et al., 2018). However, milk’s lipid fraction also contains mono and polyunsaturated fatty acids, such as oleic acid (C18:1 cis-9), linoleic acid and certain fatty acids with trans configuration that own immense health benefits. These trans fats are naturally present in milk. Fatty acids that contain conjugated trans double bonds are considered as a separate entity and can be called as Natural Trans Fat such as conjugated linoleic acid. The review aims on highlighting the isomers of CLA in milk, factors influencing CLA content, the health benefits, presence of CLA in dairy products and the aspects in designing CLA enriched milk fat concerning nutrition and health.

L-citrulline enriched fermented milk with Lactobacillus helveticus attenuates dextran sulfate sodium (DSS) induced colitis in mice

Inflammatory bowel disease (IBD) is a group of chronic inflammatory gastrointestinal diseases that causes worldwide suffering. L. helveticus is a probiotic that can enhance intestinal barrier function via alleviation of excessive inflammatory response. Citrulline, a functional amino acid, has been reported to stimulate muscle synthesis and to function with a prebiotic-like action with certain Lactobacillus strains. The aim of this study was to investigate the potential synergistic effect of combining L. helveticus and citrulline on protection against damage induced by dextran sulfate sodium (DSS) in a mouse model. 6-week-old male C57BL/6J mice were fed with DSS water and randomly divided for administering with different milk treatments: 1) plain milk (control or DSS control), 2) 1% (w/v) citrulline enriched milk (Cit_milk), 3) milk fermented with L. helveticus (LHFM) and 4) DSS+milk fermented with L. helveticus with 1% (w/v) citrulline (Cit_LHFM). The treatment effects on the survival and macroscopic and microscopic signs were examined. All treatments presented different degrees of protective effects on attenuating the damages induced by DSS. All treatments reduced the body weight loss, disease activity index (DAI), histological scores, pro-inflammatory cytokine expression (IL-6, TNF-α and IFN-γ) and production (IL-4) (all P <0.05) and the tight junction (TJ) protein (zonula occluden-1 (ZO-1) expression. LHFM and Cit_LHFM improved survival rate (both at P<0.05). Particularly, Cit_LHFM showed greater effects on protecting the damages induced by DSS, especially in ameliorating colonic permeability, TJ protein (ZO-1, occludin and claudin-1) expression and distribution as well as in reducing IL-4 and IL-17 expression (all P <0.05). Our findings suggested that the combination of and citrulline had significant synergistic effect on protecting against injury from DSS-induced colitis. Therefore, citrulline enriched L. helveticus fermented milk is suggested to be a potential therapy for treating IBD.

Maternal Supplementation with Cow's Milk Naturally Enriched with PUFA Alters the Metabolism of Sows and the Fatty Acid Profile of the Offspring.

The study aimed to evaluate the supplementation of gilts with cow’s milk naturally enriched with n-3 and n-6 polyunsaturated fatty acids (PUFA) on reproductive outcomes, and the serum biochemical and FA profile of swine females and their offspring. During 316 days, 30 gilts were distributed into three groups: (1) Control, fed a basal diet + milk from cows without oil; (2) n-3, fed a basal diet + milk from cows fed a diet enriched with linseed oil; (3) n-6, fed a basal diet + milk from cows fed a diet enriched with soybean oil. The gilts receiving the diets containing PUFA had higher serum urea and very-low-density lipoprotein levels and lower serum total protein and low-density lipoprotein levels compared to the Control group. Females supplemented with n-3 presented higher serum palmitic acid and γ-linolenic acid levels than those fed n-6. Piglets from the Control group were heavier at birth than those from females supplemented with enriched milk. The piglets from females receiving enriched milk had 140 g higher body weight from 1 to 21 days old compared to the Control group, and greater average daily weight gain from 7 to 14 days old. The serum eicosapentaenoic acid level of piglets fed n-3 was 69% higher than those fed n-6, which reduced the AA/EPA ratio. Gilts supplemented with PUFA-enriched cow’s milk showed changes in their serum palmitic and γ-linolenic acid levels, in addition to improved performance, EPA concentration and consequently reduced AA/EPA ratio in their piglets, demonstrating beneficial results for their progeny.

Fatty acids content in milk of cows under the influence of β-carotene

For the enrichment of milk with vitamin A and β-carotene, vitaton is used, which contains up to 10% of trans-β-carotene, which can be converted into vitamin A, and demonstrate antioxidant, immunostimulating and anticarcinogenic effects in the body. Previous studies have demonstrated that in sanitary terms, the biomass of the fungus Bl. trispora is safe for animals and can be used in animal husbandry to prevent diseases of the mammary gland, and digestive organs, increase reproductive function and obtain healthy viable offspring. The research was conducted on cows of the Ukrainian black-and-white dairy breed in the conditions of LLC “Kuibysheve”, Poltava region. The purpose of the research was to determine the content of fatty acids in milk fat of lactating cows, as with the introduction of vitatons, lipids, higher saturated and unsaturated fatty acids, vitamins E and B, which to some extent can affect the processes of synthesis of milk components in the mammary gland. Determination of lipid content and their fractions in milk fat was performed on a gas chromatograph-mass spectrometer Agilent Technologies. Established that the introduction of vitaton in the diet for cows increases the fat content in milk by an average of 0.26% and enhances the synthesis of phospholipids in the mammary gland by 1.8 times. The ratio of unsaturated to saturated free fatty acids in the milk fat of cows of the experimental group did not vary from the control, which indicates a positive effect of β-carotene on the intensity of milk fat biosynthesis in the secretory epithelium of the mammary gland of cows. Vitaton stimulated the establishment and inclusion of two unsaturated fatty acids, namely nonadecanoic and α-linolenic acids in the composition of milk fat against the background of the disappearance of the arachidonic acid peak on the chromatogram. It is established that the samples of milk fat from cows of the control group contained arachidonic acid, which was absent in the milk of cows of the experimental group, which is probably due to the inclusion of these higher fatty acids and their isomers, which are part of vitaton, in the composition of milk fat, and the effect of β-carotene on the synthesis of milk lipids. The results of the research are essential for the production of biologically complete milk and its products, which will have antioxidant properties and will be enriched with vitamin A and β-carotene

MWCNT‐Organoimido Polyoxomolybdate Hybrid Material: Analytical Applications for Amperometric Sensing of Hydrogen Peroxide

AbstractWe report a hybrid material obtained by dispersing the polyoxometalate n‐[Bu4‐N]2[Mo6O18NC13H9] functionalized with 2‐aminofluorene (POMAF) and multi‐walled carbon nanotubes (MWCNTs) in 1,3‐dioxolane (MWCNT‐ POMAF). We demonstrate the peroxidase‐like activity of the hybrid material and its application for the amperometric quantification of hydrogen peroxide at −0.450 V previous drop‐coating at glassy carbon electrodes, with a linear range between 1.0 μM and 6.0 μM and a detection limit of 330 nM. The reproducibility was 2.2 % using one MWCNTs‐POMAF dispersion, and 3.9 % using 4 different dispersions. The sensor was successfully used for the quantification of hydrogen peroxide in enriched milk samples.

Production of whey protein hydrolyzates and its incorporation into milk

Whey proteins provide an excellent source of low-molecular-weight bioactive peptides with important functional properties and bioactivities like antihypertensive, opioid, and antimicrobial effects. Presence of peptide molecules with lower molecular weight has a great role in food for health promotion. In this investigation, the release of low-molecular-weight peptides from whey protein concentrate was attempted by using enzymatic digestion. The hydrolyzate was then incorporated into milk to obtain enriched milk (EM) with low-molecular-weight peptides. Based on sensory analysis of EM, electrophoretic and RP-HPLC studies, hydrolyzates of 10% protein (degree of hydrolysis 5%; enzyme/ substrate E/S, 1:50) were finally incorporated into milk at 20% (v/v) to develop an acceptable product enriched with low-molecular-weight peptides. EM had higher protein content, viscosity and emulsifying properties than control milk with 3% fat. It is recommended that EM should not be sterilized as it results in coagulation, but can be safely pasteurized and spray dried without any undesirable effects. Maximum ACE-inhibition activity was obtained in hydrolyzate, followed by EM. This study is expected to boost the opportunity for the dairy industry to venture further into the nutraceutical dairy market.Graphical abstract

РАЗРАБОТКА ТЕХНОЛОГИИ ОБОГАЩЕННОГО КИСЛОМОЛОЧНОГО МОРОЖЕНОГО

The article is devoted to the development of technology for enriched fermented milk ice cream. The production of functional products is an urgent problem in the modern food industry. Such products must have not only functional properties, but also good organoleptic characteristics. Most types of ice cream are high in calories, high in food additives such as synthetic sweeteners, colors, flavors and stabilizers. One of the promising ways to increase the volume and improve the quality of fermented milk ice cream that meets modern requirements for a healthy diet is its enrichment with probiotic microorganisms and natural biologically active substances. In the formation of the organoleptic indicators of fermented milk ice cream, the key role belongs to the microflora of the starter cultures used, the correct selection of which affects the quality indicators of the finished product. The optimal dose of introducing fig syrup into fermented milk ice cream has been substantiated, which was determined on the basis of organoleptic indicators. The optimal amount of fig syrup was established without deteriorating the technological and consumer properties of fermented milk ice cream. The developed scheme for the production of fermented milk ice cream with fig syrup includes the acceptance and preparation of raw materials, normalization, filtration, homogenization, pasteurization, cooling to the fermentation temperature, adding fig syrup under aseptic conditions, fermentation, fermentation, adding a stabilizer-emulsifier, cooling, maturation of the fermented milk mixture, freezing, packaging and labeling. Enrichment of fermented milk ice cream with fig syrup, gives the product functional properties and allows you to expand the range of ice cream, which, with systematic use, has a beneficial effect on the body. It was found that the use of fig syrup in the technology of fermented milk ice cream improves the consistency and taste of the product. A recipe for enriched fermented milk ice cream and its production technology have been developed.

Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil.

Sociodemographic characteristics, including regional variations, have been associated with different food consumption patterns. Behavioral factors and lifestyle variables may also contribute to different food dietary trends. In this way, the present study intended to investigate the consumption habits of the most relevant types of dairy products around the world and relate them to sociodemographic factors, for example, age, sex, education and country as well as with some anthropometric and behavioral aspects, for example, body mass index, satisfaction with body weight and exercise or sedentary lifestyles. One other objective of the study was to categorize the lifestyles of the participants, according to measured variables linked with hours of inactivity or exercise, in order to use these as possible differentiating variables for the consumption of dairy products. The study involved a questionnaire survey undertaken on a non-probabilistic convenience sample of participants from Portugal (PT) and Brazil (BR), and participation was voluntary and anonymous. The data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results showed that semi skimmed milk is never consumed by about half of the participants (47.4% for PT and 46.7 for BR), and those numbers increase for skimmed (64.8% for PT and 50.9% for BR), chocolate flavored milk (82.6% for PT and 65.6% for BR) and enriched milks (94.8% for PT and 85.3% for BR). Cheeses are also consumed in the two countries by small numbers of people. The number of participants consuming imported cheeses in both countries was particularly low (only 4.0% consume these more than once a week in both countries), suggesting national products may be preferred. It was further observed that those who consume cheese do it seldom (once a week) or sometimes (2–3 times per week). Butter is also consumed by only about half of the adult population (43.8% for PT and 49.5% for BR), but the percentage of those who never consume butter increases for skimmed butter (66.0% for PT and 82.6% for BR) and unsalted butter (70.2% for PT and 69.1% for BR). The consumption of yogurts also follows similar low consumption patterns. The most frequently consumed yogurt types in Portugal are liquid (30.5% consume regularly) and natural yogurts (34.8% consume regularly), while in Brazil the most frequent are creamy fruit pulp yogurt (14.4% consume regularly), liquid (13.7% consume regularly) and Greek type yogurt (10.2% consume regularly). A factor analysis and a cluster analysis established groups according to lifestyles, as follows: 1—Screeners, 2—Exercisers, 3—Travelers and 4—Others. These lifestyles were found to be influential in the consumption of dairy products for all classes of dairy tested: milk, cheese, yogurt and butter. For example, the screeners were found to consume more milk, more butter, more cheese and more yogurt. Additionally, other influential factors were age, sex, education, BMI and satisfaction with body weight. Nevertheless, country was not a meaningfully discriminant variable in relation to the other variables included in the classification analysis. The results concluded that, despite some small differences in the patterns of consumption of dairy products in both countries, the levels of consumption of dairy products are extremely low, for all classes studied (milk, cheese, yogurt or butter). Additionally, it was concluded that some factors are influential on the level of consumption of dairy products, and therefore decision makers can plan their interventions according to the characteristics of the targeted segments of the population, according to lifestyle, age, sex, education, BMI and satisfaction with body weight.

Effects of Low ω6:ω3 Ratio in Sow Diet and Seaweed Supplement in Piglet Diet on Performance, Colostrum and Milk Fatty Acid Profiles, and Oxidative Status.

Simple SummaryFeeding maternal animals divergent ratios of omega-6 (ω6) and omega-3 (ω3) fatty acids can change not only their health, physiological condition, and performance but also do the same for their offspring. In swine production, various ω6:ω3 ratios have been tested, but the search for an optimal proportion in the sow diet is still in progress. For piglets, weaning oxidative stress has been alleviated by supplementing with abundant sources of bioactive compounds. In this case, brown seaweed, a rich source of natural antimicrobials and antioxidants, can be a good candidate, but its supplementation in piglet diet is limited. This study explores the hypothesis that feeding a low ω6:ω3 ratio diet to sows during gestation and lactation, together with the supplementation of Ascophyllum nodosum for piglets during the post-weaning period, could benefit piglets’ performance and oxidative status more than the respective single treatment provided to the mother or the piglet. Results showed that the low dietary ω6:ω3 ratio (4:1) and seaweed supplement did not affect the post-weaning piglets’ growth rate and oxidative status. However, a low ω6:ω3 ratio diet alone improved weaning survival rate, suckling piglets’ weight gain, and total ω3 fatty acids in colostrum and milk.The ratio of omega-6 (ω6) to omega-3 (ω3) polyunsaturated fatty acids (PUFAs) in the diet contributes to animal health and performance modulations because they have mostly opposite physiological functions. Increasing ω3 PUFAs content in the maternal diet can stimulate antioxidative capacity in sow and piglets; however, the optimal ratio of ω6 and ω3 PUFAs in the sow diet is still under discussion. Rich sources of bioactive constituents such as brown seaweed are an excellent supplementation to promote animal health and antioxidant status. However, the knowledge of the effects of this compound, specifically in post-weaning piglets, is still limited. Moreover, the combined effect of a low ω6:ω3 PUFAs ratio in sow diet and seaweed supplementation in post-weaning piglets’ diet has never been studied. This research aims to assess the combined effect of a low ω6:ω3 ratio in sow diets and seaweed supplementation in piglet diets on their growth and oxidative status. We also assessed the impact of a low ω6:ω3 ratio in the maternal diet on reproduction, milk fatty acid (FA) profile, and plasma leptin concentration. Two sow diets (n = 8 each) contained either a control ratio (CR, 13:1 during gestation, starting from day 28 (G28) and 10:1 during lactation) or a low ratio (LR, 4:1 from G28 until the end of lactation (L-End)) of ω6:ω3 FA by adding soybean oil or linseed oil, respectively. Reproductive performance was evaluated. Colostrum and milk at lactation day 7 (L7) and L-End were collected to analyze FA profile. Plasma was collected at G28, G79, G108, L7, L14, and L-End for determination of leptin and oxidative status. At weaning, 20 male piglets were selected per sow group to form 4 diet treatments (n = 10 each), which were supplemented with or without 4 g/kg seaweed. Recording of growth performance and collection of blood were performed at days 0, 7, 15, and 21 of post-weaning for oxidative status. LR diet increased (p < 0.05) the survival rate of piglets at weaning, and individual and litter weight gains. Colostrum and milk at L7 and L-End had lower (p < 0.05) ω6:ω3 ratio in LR sows. Interaction between dietary treatments on sows and piglets was revealed for all examined growth parameters at most time points (p < 0.05). LR diet did not affect plasma leptin levels and oxidative status. These findings suggest that the seaweed supplement during post-weaning could not improve growth rate and oxidative status of piglets born from mothers receiving a low dietary ω6:ω3 ratio (4:1) during gestation and lactation. However, this low ratio was beneficial for weaning survival rate, sucking piglets’ weight gain, and ω3 enrichment in colostrum and milk.

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Fruit yoghurt with tulsi enhance the nutritional value and satisfy rising demands for healthy food products. Three different concentrations of TLE (0.5%, 1%, and 1.5%); and apple pulp (10%) were used for the formulation of herbal fruit yoghurt. The enriched milk (26.42–28.58 min) showed lower heat stability than that of control (29.80 min), however, sufficient to withstand sterilization treatment up to 1% TLE addition. Furthermore, physicochemical properties viz. pH, water holding capacity, acidity, moisture, water activity, setting time, and whey-off experiment were not affected significantly (p > .05) in comparison to control yoghurt. The tulsi addition significantly (p < .05) increased (from 32.43% to 45.47% inhibition) the antioxidant activity of yoghurt. The firmness of herbal fruit yoghurt was decreased than control yoghurt. Sensory scores were decreased with an increase in the concentration of TLE (88.75 to 85.14) in comparison to control (91.96), however, yoghurt was suitable for consumption up to 1% TLE. Practical applications Dahi, Tulsi, and fruit mix are considered as religious food and known as Panchamrite. Yoghurt is considered as western dahi in India, however, no such mixture is tried with yoghurt. Therefore, the feasibility of yoghurt with tulsi and apple was carried out, as yoghurt has higher health benefits even than tulsi. A good quality yoghurt was developed using tulsi and apple pulp, therefore, it will capture a huge place in the Indian market.