Fat Replacer Research Articles

192 Effects of inclusion of a probiotic and/or a postbiotic in diets containing a phytogenic feed additive on growth performance and fecal microbiome composition and function of nursery pigs

Abstract This study investigated the effects of inclusion of a Bacillus-based probiotic and a postbiotic from Lactobacillus acidophilus fermentation (Dia-V Nursery, Diamond V, IA) in diets containing a phytogenic feed additive (Fresta Protect, Delacon, Austria) on growth performance and fecal microbiome of pigs. Weaned pigs [n = 1,840; 19 d old; initial body weight (BW) = 6.1 ± 0.2 kg] were allotted to 16 replicate pens/ treatment (23 pigs/pen) in 2 barns. Pens were blocked by location within barn and randomly allotted to 5 treatments: 1) Basal diet (NC), 2) NC without specialty fats (soy oil blend and medium chain fatty acid blend) + 0.1% phytogenic (PC), 3) PC + 0.05% probiotic (1.1 x 106 CFU/kg of complete feed; PC+Prob), 4) PC + 0.2% postbiotic (PC+Post), and 5) PC + 0.05% probiotic + 0.2% postbiotic (PC+Prob+Post). Pigs were fed experimental diets during phase 1 (d 0-10) and 2 (d 10-23). Pig and feed weights were recorded at the beginning and end of each phase. Fecal samples were collected from 2 pigs/pen (n = 32/treatment) on d 7 and 25 post-wean and subjected to DNA extraction and shotgun metagenomics to evaluate gut microbiome. Performance data were analyzed using the lme4 package of R with treatment as fixed effect and barn and pen location within barn as random effects. Microbiome data were center-log-ratio transformed and analyzed for alpha- and beta-diversity, differentially abundant taxa and genes, microbial network, and carbohydrate active enzymes (CAZy). No differences on performance, mortality or removals were observed during phase 1, phase 2, or overall among treatments (Table 1). Microbiome features were similar between NC and PC. The PC+Prob did not affect alpha- and beta-diversities of microbiome. The PC+Post reduced (P < 0.05) alpha-diversity on d 7 compared with PC and affected (P < 0.05) beta-diversity on both timepoints. The PC+Post had the greatest number of differentially abundant taxa (P < 0.05) compared with PC both on d 7 (27 taxa) and 25 (14 taxa). The PC+Post had greater (P < 0.05) presence of CAZy including glycoside hydrolases, glycosyltransferases and carbohydrate-binding modules on both timepoints. Inclusion of probiotic and postbiotic separately or in combination reduced (P < 0.05) the number of positive connections within the microbial network suggesting these additives promoted a more competitive microbial ecosystem against opportunistic microorganisms compared with PC. Inclusion of postbiotic speeded up the progression of microbiome toward a more mature community. This resulted in reduction of diversity but increased carbohydrate enzyme capability making microbial community leaner and more effective. In conclusion, replacement of specialty fats with a phytogenic did not affect piglet performance or microbiome under non-challenge conditions and no differences in performance were observed between PC pigs and those supplemented with a probiotic or postbiotic despite the effects observed in microbiome.

Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs

To expand the application of emulsion gels as fat replacers in food systems, they were applied as fat analogs for plant-based meats by single-channel and dual-channel 3D printing. Spirulina platensis protein, as sustainable food sources, exhibits excellent emulsifying ability and has been generated into nanoparticles to stabilize emulsions. Three novel fat analogs: spirulina platensis protein nanoparticle based Pickering emulsions gels (SPP); nanoparticles/xanthan gum-based emulsions gels (SPP-XG); nanoparticles/xanthan gum/sunflower wax-based emulsions gels (Bigel); and three conventional oils: coconut oil; palm oil; and oleogel were regarded as fat components. The fat and protein components blended for printing by single-channel 3D printing, resulting in a new type of plant-based meats with extremely high printing accuracy and exhibiting “print inflation”. It exhibited lower hardness, which was conducive to chew compared with control ones. The water mobility was weakened as showed in LF-NMR, meaning the improved water holding capacity of plant-based meats. Protein and oil matrix were loaded into two printing cartridges respectively for dual-channel 3D printing, Bigels and palm oil (PO) served as a comparison of oil types. The cooking loss and shrinkage of Bigel-based plant-based meats obtained by this method were at extremely low level with 4.81% ~ 6.20% and 5.16% ~ 7.72%, respectively. As the oil content increased to 60%, the PO-plant-based meats collapsed and lost their printing structure, while Bigel-plant-based meats exhibited better printing effects, which can be regarded as an ideal special fat for 3D printing to construct plant-based meats.

Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream.

In recent years, people have become interested in consuming low-fat foods as this reduces the risk of obesity and cardiovascular disease. For this reason, this study optimized the incorporation of passion fruit epicarp (PFE) as a partial fat substitute in dairy ice cream. For this purpose, a central composite rotational design 22 was performed and 5 response variables were optimized, of which 4 variables were maximized (percentage overrun, hardness, adhesiveness, and color coordinates L*, a*, b*), while the melting rate was minimized as a function of two factors (% PFE and % fat). The stability of three types of ice cream was then evaluated: experimental ice cream (3% milk fat and 0.97% PFE), commercial ice cream (4% milk fat and 2% vegetable fat) and control ice cream (3% milk fat without PFE added), according to their physicochemical and sensory properties during 57 days of storage (-22 °C, 85% relative humidity). The results showed that it was possible to reduce the milk fat by up to 25% by adding PFE (0.97%), which significantly reduced the melting rate and resulted in higher hardness (N), adhesiveness and increased yellowness compared to the commercial samples. The optical microscopy analysis also showed that PFE keeps the air bubbles immobile due to the increased viscosity in the serum phase during the 57-day storage.

Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacer in Meat Batters

This study investigated the effects of replacing beef fat with corn oil chicken skin oleogel on the quality parameters of model meat batters. Four different batches were prepared with varying amounts of oleogel (50% (O50), 75% (O75), 100% (O100)) as a fat substitute, while a control group was prepared with 100% (C) beef fat. Chemical composition, technological properties, color, texture, fatty acid composition, and oxidative changes were evaluated. The results showed that oleogel addition increased moisture and decreased protein content. Water holding capacity and cooking yield improved by the addition of oleogel. Replacing beef fat with oleogel increased lightness and yellowness, and reduced redness compared to control samples. The hardness, gumminess, springiness, and chewiness of the control were significantly higher than the samples formulated with oleogel. The incorporation of oleogel resulted in a reduction in saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA). As the level of oleogel increased, the amount of linolenic acid also increased significantly. Replacing beef fat with oleogel resulted in significant reductions in the atherogenicity (IA) and thrombogenicity (IT) indexes. At the end of the storage, the highest TBARS value was recorded in the control sample formulated with 100% beef fat.

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) and fenugreek gum (FG) as fat-replacers and dietary fiber sources in muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CCP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics.

Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes

SummaryLow‐fat mozzarella cheese (LFMC) consumption is growing as consumers seek healthy substitutes. However, the rubbery texture and poor meltability of LFMC makes it less appealing to consumers. This study evaluated the effect of basil seed mucilage (BSM) as a fat replacer in LFMC (2% fat). A comprehensive analysis of physicochemical, texture, microstructure, and sensory attributes was conducted to evaluate LFMC. BSM was added in concentrations (1%, 2.5%, and 5% (v/v)) during the formulation of LFMC. LFMC samples showed a considerable reduction in fat content, while the LFMC sample with 2.5% BSM (BT2) exhibited improved stretchability and meltability. According to the microstructure analysis, the LFMC three‐dimensional network can be filled with 2.5% (v/v) BSM. The shear and puncture force test reported that adding 5% (v/v) BSM mucilage increased the texture hardness over time. From the results, it can be concluded that 2.5% (v/v) BSM was considered best for improving meltability and stretchability, while 1% BSM (v/v) in LFMC was acceptable for sensory panellists.

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products

AbstractSaturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

Edible oleogels for oral delivery of berberine in dairy food: In‐vitro digestion study

AbstractOleogel is a viscoelastic, spreadable and semi‐solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion‐templated methods based on soluble interaction of whey protein concentrate (WPC), WPC‐basil seed gum (BSG), and WPC‐xanthan gum (XG). In the first step, berberine release kinetic in in‐vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer‐Papas that was the highest R2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat‐substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution.

Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production

In recent years, there increment demand for healthier food options that can replace high-fat ingredients in bakery products without compromising their taste and texture. This research was focused on a formulation study of the blend of nano polysaccharides derived from aloe vera and guar gum at various concentrations. This study selected the blend concentration of 1 % aloe vera mucilage (AM) and 1 % guar gum (GG) due to its optimal gelling properties. Different magnetic stirring time durations were employed to formulate AGB (aloe vera guar gum blend). The particle size of AGB revealed the lowest nanoparticle size (761.03 ± 62 nm) with a stirring time of 4 h. The FTIR analysis found the presence of monomer sugars in AGB nano polysaccharide powder such as mannose, arabinose, and glucose. The thermogram results displayed an endothermic peak for all samples with a glass transition temperature (Tg) between 16 and 50 °C. The SEM image of the AGB indicated uniform spherical particles. The AGB powder exhibited good functional properties. The antimicrobial activity of AGB powder against Staphylococcus aureus, Escherichia coli, and Candida albicans was 22.32 ± 0.02, 21.56 ± 0.02, and 19.33 ± 0.33 mm respectively. Furthermore, the effects of different levels of vegetable fat replacement with AGB powder on cake sensory properties, thermal stability, and texture characteristics were also examined. Notably, the cake containing a 50 % substitution of vegetable fat with AGB (C50) supplied desirable physicochemical, textural, and sensory properties. These results can provide advantages for the development of fat replacers in bakery products.

Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives

Edible protein-based oleogels have garnered extensive attention in food formulation, driven by the desire for enhanced nutritional profiles and improved texture perception. This is facilitated by the nutritional value of the starting ingredient proteins, coupled with high consumer acceptance. However, there exists limited knowledge regarding the connection between the microstructural properties of gels and their macroscopic rheological properties, especially concerning their potential as fat replacers in food products. The present study reveals a simple means of modulating the microstructural properties and macroscopic mechanical features of capillary whey protein oleogels, as well as their aesthetic properties. This is achieved by using whey protein variants with diverse morphologies, such as fibers, particles, and fractal clusters, or by varying the water fraction (s) and the protein concentration (φ) in the formula. Rheological scaling properties and confocal laser scanning microscopy (CLSM) were employed to investigate the structural contribution of protein particles within the gel network. Furthermore, the study explores the practical applications of the derived oleogels, particularly in terms of spreadability or shortening as a potential alternative to margarine, within real food matrices. The spreadability of capillary oleogels with a protein concentration (φ) at 0.16 and 0.18 was comparable to that of commercial margarine. Meanwhile, the capillary oleogel-cake exhibited similarity to the margarine cake in textural parameters and sensory acceptability. This suggests that these capillary whey protein oleogels hold promise for applications in bakery products as margarine alternatives with low levels of saturated/trans-fat content.

Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing

The development of food-grade high internal phase emulsions (HIPEs) for 3D printing and the replacement of animal fats have attracted considerable attention. In this study, in order to improve the rheological properties and stability of pea protein to prepare HIPE, pea protein/carboxymethyl cellulose (pH-PP/CMC) was prepared and subjected to pH cycle treatment to produce HIPEs. The results showed that pH cycle treatment and CMC significantly reduced the droplet size of HIPEs (from 143.33 to 12.10 μm). At higher CMC concentrations, the interfacial tension of the PP solution decreased from 12.84 to 11.71 mN/m without pH cycle treatment and to 10.79 mN/m with pH cycle treatment. The HIPEs with higher CMC concentrations subjected to pH cycle treatment showed shear thinning behavior and higher viscoelasticity and recovered their solid-like properties after being subjected to 50 % strain, indicating that they could be used for 3D printing. The 3D printing results showed that the pH-PP/CMC HIPE with 0.3 % CMC had the finest structure. Our work provides new insights into developing food-grade HIPEs and facilitating their use in 3D printing inks as nutrient delivery systems and animal fat substitutes.

Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage.

The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.

Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system

AbstractThe aim of this study was to optimize conditions of microwave-assisted pectin extraction from crab apple peels using the Box–Behnken experimental design. For this purpose, microwave-assisted pectin extraction was performed at different extraction time (3, 6, and 9 min), liquid/solid ratio (75, 100, and 125), and pH (1.5, 2.0, 2.5). The optimum conditions were selected as extraction time (7.77 min), liquid/solid ratio (77.53 mL/g), and pH/1.79). The response, obtained under optimum conditions was determined as 0.1128 ± 0.0137 g pectin/g crab apple peel. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14% and oil and water binding capacities of 8.5 ± 0.7 g oil/g pectin and 8.1 ± 1.5 g water/g pectin, respectively. It was determined that pectin emulsions showed higher stability at 1% pectin level. The possibilities of using pectin obtained under optimized conditions as a fat replacer in a model sausage system were investigated. Pectin was evaluated in the model sausage system at two different concentrations. With the increasing pectin concentration, the cooking loss value increased from 14 to 18%, while leakage decreased from 0.31% to 0.18%, showing a negative effect on cooking loss and a positive impact on the amount of leakage into the packaging. Pectin obtained from crab apple peel has the potential to be used for reducing fat content in sausage environment.

Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer

The production of multicomponent food items requires a correct ratio among the ingredients when specific quality parameters must be obtained. Recently, there has been an increase in the trend of consumption of healthy products, low in sugar and saturated fat and with increased protein intake. Nut based spreads need a high percentage of sugars and fat to guarantee their spreadability and mouth-melting behaviour. The present work was then aimed to design a pistachio spread without added sugars, low in saturated fat, spreadable and inducing positive sensory attributes to the consumer. An optimal formulation of a no added sugars and high protein pistachio spread was obtained by using olive oil based oleogel as unsaturated fat replacer and increasing the amount of milk originated powders (skimmed milk powder and whey protein concentrate) as structural modifier.The optimization, done by mixture design, considered technological and sensorial aspects together. The experimental design consisted of twelve different formulations in which oleogel, whey proteins and skimmed milk were set as the ingredients while spreadability, oil binding capacity, and sensory attributes like meltability, mouth adhesiveness and undesirable flavours were used as responses. Polynomial regression models were used to fit the experimental data for each type of investigated response of pistachio spreads. The optimized formulation in terms of the selected quality responses was identified in a spread characterized by 20% of olive oil based-oleogel, 13.16% of whey proteins and 26.84% of skimmed milk, achieving an overall desirability score of 0.56. The optimized spread formulation showed a spreadability of 11.71 N mm, OBC of 95.88% and sensory scores of 5.61, 9.31 and 5.42 for meltability, adhesiveness to mouth and other flavours respectively.

Enhancing quality control in emulsion-type sausage production: Predicting chemical composition of intact samples with near infrared spectroscopy

This research actively explores the potential of near infrared spectroscopy (NIR) for analyzing the chemical composition of emulsion-type sausages, focusing on critical factors like residual nitrite, moisture, protein, and fat content. To establish robust and generalizable models, we utilized a dataset of 100 experimentally prepared sausages encompassing a wide range of pork back fat replacement levels (5%, 15%, 30%, 45%, and 60%) and added sodium nitrite amounts (0, 80, 125, 250, and 375 ppm). An external validation set of 20 commercially sourced sausages further assessed the model’s real-world applicability. Partial least squares (PLS) regression calibration models with multiplicative scatter correction (MSC) pre-treatment demonstrated impressive accuracy for moisture (RMSECV = 0.57%, RPD = 9.8), fat (RMSECV = 1.17%, RPD = 9.5), and protein (RMSECV = 0.30%, RPD = 7.6). While residual nitrite prediction presented challenges due to its inherent complexity, the external validation yielded a competitive root mean square error of prediction (RMSEP) of 12.02 ppm, surpassing the average performance reported in similar studies (RMSEP ∼15 ppm) by 3 ppm. Importantly, sample homogenization did not significantly affect parameter prediction, highlighting the robustness of the NIR-based approach. These findings suggest that NIR spectroscopy, with its non-destructive, rapid, and cost-effective nature, could provide valuable tools for quality control and monitoring in the emulsion-type sausage industry. More importantly, improved nitrite prediction could pave the way for enhanced precision and control in sausage production, ultimately contributing to improved food safety and sustainability.

Lessons for future clinical trials in adults with Becker muscular dystrophy: Disease progression detected by muscle magnetic resonance imaging, clinical and patient-reported outcome measures.

Because Becker muscular dystrophy (BMD) is a heterogeneous disease and only few studies have evaluated adult patients, it is currently still unclear which outcome measures should be used in future clinical trials. Muscle magnetic resonance imaging, patient-reported outcome measures and a wide range of clinical outcome measures, including motor function, muscle strength and timed-function tests, were evaluated in 21 adults with BMD at baseline and at 9 and 18 months of follow-up. Proton density fat fraction increased significantly in 10/17 thigh muscles after 9 months, and in all thigh and lower leg muscles after 18 months. The 32-item Motor Function Measurement (MFM-32) scale (-1.3%, p = 0.017), North Star Ambulatory Assessment (-1.3 points, p = 0.010) and patient-reported activity limitations scale (-0.3 logits, p = 0.018) deteriorated significantly after 9 months. The 6-min walk distance (-28.7 m, p = 0.042), 10-m walking test (-0.1 m/s, p = 0.032), time to climb four stairs test (-0.03 m/s, p = 0.028) and Biodex peak torque measurements of quadriceps (-4.6 N m, p = 0.014) and hamstrings (-5.0 N m, p = 0.019) additionally deteriorated significantly after 18 months. At this timepoint, domain 1 of the MFM-32 was the only clinical outcome measure with a large sensitivity to change (standardized response mean 1.15). It is concluded that proton density fat fraction imaging of entire thigh muscles is a sensitive outcome measure to track progressive muscle fat replacement in patients with BMD, already after 9 months of follow-up. Finally, significant changes are reported in a wide range of clinical and patient-reported outcome measures, of which the MFM-32 appeared to be the most sensitive to change in adults with BMD.

Assessing the Market Potential of Mamachef's Purply Ice Cream Made from Underutilized Local Crops in Malaysian Retail Markets

The Mamachef Purply Ice Cream is developed from purple sweet potato. A sensory analysis and interview session was done with 11 trained panelists. The data has been analyzed using Atlas.ti based on thematic analyses. This unique ice cream is like other commercial ice cream, with natural purple color, and free from food additives. Its flesh also acts as a fat replacer in the Mamachef Purply Ice Cream. The processing of Mamachef Purply Ice Cream would increase the economic aspects among small and medium entrepreneurs (SMEs) and farmers and has an excellent potential to be marketed commercial food outlets.

Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration

This study evaluated the impact of high intensity ultrasound (HIU) on myofibrillar proteins (MP) from silver carp, and investigated the stabilizing effect of HIU-treated MP (UMP) on high internal phase emulsions (HIPEs). Ultrasonic cavitation induced protein denaturation by decreasing size and unfolding conformation, to expose more hydrophobic groups, particularly UMP at 390 W, showing the smallest particle size (181.71 nm) and most uniform distribution. These structural changes caused that UMP under 390 W exhibited the highest surface hydrophobicity, solubility (92.72 %) and emulsibility (115.98 m2/g and 70.4 min), all of which contributed to fabricating stable HIPEs with oil volume fraction up to 0.8. UMP-based HIPEs possessed tightly packed gel network and self-supporting appearance due to the adsorption of numerous proteins at the oil-water interface and the reduction of interfacial tension by protein reconfiguration. The larger interface coverage reinforced cross-linking between interfacial proteins, thus increasing the viscoelasticity and recoverability of HIPEs, also the resistance to centrifugal force, high temperature (90 °C, 30 min) and freeze-thaw cycles. These findings furnished insightful perspectives for MP deep processing through HIU, expanding the high-value application of UMP-based HIPEs in fat replacer, nutritional delivery system with high encapsulation content and novel 3D printing ink.

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality.

Sour cherry pomace is the largest byproduct of sour cherry processing with more than 0.4 million tonnes per year. In this study, sour cherry pomace powder (SCPP) has been treated individually or by a combination of microwave (MW), enzymatic hydrolysis, and high pressure to increase soluble dietary fiber (SDF) content. Then, the untreated or treated forms of SCPP, their SDF, and insoluble dietary fiber (IDF) isolates were added (5%) to the reduced-fat cake. Rheological, physical, and textural properties of the full-fat (50%) and the reduced-fat (25% fat) cakes enriched with dietary fiber (DF) were compared. SDF enrichment minimized the negative effect of fat reduction in the cake. Water absorption, mixing tolerance, hardness, and springiness values of the SDF-enriched samples were found as the lowest. Extensibility, energy, weight loss, and cohesiveness values were found to be the highest values with the addition of SDF. All treatments helped to decrease mixing tolerance, dough development, and stability time. MW was the critical treatment for DF modification. Individual MW-treated DF samples increased resistance to extension of the dough samples as compared to the untreated SDF, IDF, and SCPP. Nevertheless, SDF showed better performance in acting as a fat replacer than IDF and SCPP. PRACTICAL APPLICATION: The soluble dietary fiber (SDF) isolate minimized the negative effect of fat reduction in cakes. Water absorption and mixing tolerance of the dough were measured as the lowest. The hardness and springiness of soluble dietary fiber-enriched cakes were found to be the lowest. Extensibility and weight loss reached the highest value when SDF was used. Treatments helped decrease mixing tolerance, dough development, and stability time.

Recent Advancements on Barnyard Millet Starch: A Sustainable Alternative to Conventional Starch

AbstractThe global demand for starch has been steadily increasing, driven by various industries such as food, pharmaceuticals, and textiles. However, conventional starch sources, such as corn and wheat, are associated with significant environmental concerns and resource depletion. Therefore, there is a growing need to explore sustainable alternatives to conventional starches. Barnyard millet starch can be a promising sustainable alternative to conventional starch. The starch extracted from barnyard millet exhibits unique physicochemical properties, including high amylose content, small granule size, and good gel‐forming ability. These properties make it suitable for various industrial applications. In the food industry, it can be used as a thickening agent, stabilizer, and fat replacer in various products, including sauces, soups, bakery items, and dairy alternatives. Moreover, barnyard millet starch shows promise in the textile industry as a sizing agent and for producing biodegradable films. However, challenges related to scaling up production, processing techniques, and market acceptance must be addressed to realize the potential of barnyard millet starch fully. Embracing barnyard millet starch can contribute to a more sustainable and resource‐efficient future, reducing the ecological footprint associated with starch production. This review article focuses on the properties, modifications, functionality, and applications of barnyard starch.