Fat Sources Research Articles

Liver response to the consumption of fried sunflower oil

Sunflower oil is one of the most commonly used fat sources in Argentina, and deep-fat frying is the popular food preparation process. The liver response of feeding a diet containing fried sunflower oil (SFOx) on growing rats was studied. Thirty-nine male weanling Wistar rats were randomly assigned to one of three diets for 8 wks: control (C), sunflower oil (SFO), and a diet containing SFOx, both of the sunflower diets were mixed with a commercial rat chow at weight ratio of 13% (w/w). Body weight and food consumption were recorded weekly. At t=8 wk, lipid profile and glycemia were measured. Visceral adiposity was registered. Liver was weighed and preserved for histological analysis, relative fatty acid profile, fibrosis markers and oxidative status.The three diets did not alter body weights; however, the SFOx fed rats showed increased energy intake and visceral fat; therefore, in liver saturated fat content, trans fatty acids, plus other unidentified minor components, such as hydroperoxides, hydroxides, epidioxides, hydroperoxy epidioxides, hydroxylepidioxides, and epoxides, were detected. The hepatosomatic index of SFOx rats was altered and showed hepatic steatosis. SFOx rats exhibited increased liver dichlorodihydrofluorescein-diacetate and thiobarbituric acid substance levels and oxidized-proteins content. Their livers had lower relative levels of monounsaturated, polyunsaturated fatty acids and catalase activity, but matrix metalloproteinase-9 activity was unchanged.Consumption of a diet rich in fried oil during growth could induce liver damage due to steatosis, excessive lipid toxicity and the accumulation of reactive oxygen species. Further progression could lead to hepatic fibrosis.

Dietary fiber content in clinical ketogenic diets modifies the gut microbiome and seizure resistance in mice.

The gut microbiome is emerging as an important modulator of the anti-seizure effects of the classic ketogenic diet. However, many variations of the ketogenic diet are used clinically to treat refractory epilepsy, and how different dietary formulations differentially modify the gut microbiome in ways that impact seizure outcome is poorly understood. We find that clinically prescribed ketogenic infant formulas vary in macronutrient ratio, fat source, and fiber content and also in their ability to promote resistance to 6-Hz psychomotor seizures in mice. By screening specific dietary variables for their effects on a model human infant microbial community, we observe that dietary fiber, rather than fat ratio or source, drives substantial metagenomic shifts. Addition of dietary fiber to a fiber-deficient ketogenic formula restores seizure resistance, and supplementing protective ketogenic formulas with excess dietary fiber further potentiates seizure resistance. By screening 13 fiber sources and types, we identify distinct subsets of metagenomic responses in the model human infant microbial community that correspond with increased seizure resistance in mice. In particular, supplementation with seizure-protective fibers enriches microbial representation of genes related to queuosine biosynthesis and preQ0 biosynthesis and decreases representation of microbial genes related to sucrose degradation, which is also seen in seizure-protected mice that are fed fiber-containing ketogenic infant formulas. Overall, this study reveals that different formulations of clinical ketogenic diets, and dietary fiber content in particular, differentially impact seizure outcome in mice, likely through modification of the gut microbiome. Understanding interactions between dietary components of the ketogenic diet, the gut microbiome, and host susceptibility to seizures could inform novel microbiome-guided approaches to treat refractory epilepsy.

Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives

The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.

Effects of dietary fat sources on growth performance, lipid metabolism and intestinal health of weaned piglets

ABSTRACT We investigated the effect of different fat sources on growth performance and intestinal health in weaned piglets. A total of 72 21-day-old weaned piglets were divided into 3 groups the CON group with 2.5% soybean oil, TRE1 with 2.5% emulsified balanced oil powder and TRE2 with 2.5% emulsified coconut oil powder. These two experimental oil powders were emulsified with the emulsifier (lysophospholipid). The average daily feed intake in TRE1 was significantly higher than that in CON (P < 0.05). The apparent total tract digestibility (ATTD) of ash in TRE1 was significantly higher than that in CON (P < 0.05). Compared with CON, TRE1 tended to improve ATTD of dry matter (P = 0.075), serum triglyceride (P = 0.062) and serum-free fatty acids (P = 0.090). The jejunal villus width of piglets in TRE1 and TRE2 was significantly increased (P < 0.05) and the duodenal crypt depth was significantly decreased (P < 0.05). Compared with CON, TRE1 significantly increased the mRNA expression levels of jejunal Occludin, Claudin-1 and ZO-1 (P < 0.05). From the results of the present study, we concluded that dietary supplementation of 2.5% emulsified balanced oil powder has more obvious effects on enhancing the growth performance of weaned piglets by improving lipid metabolism, intestinal tissue development and barrier function.

Identifying the Leading Sources of Saturated Fat and Added Sugar in U.S. Adults.

The 2020-2025 Dietary Guidelines for Americans recommend limiting intakes of saturated fat and added sugars (SF/AS) to <10% total energy. Data-driven approaches to identify sources of SF/AS are needed to meet these goals. We propose using a population-based approach to identify the leading food and beverage sources of SF/AS consumed by US adults. Foods and beverages reported as consumed were assessed from two, 24 h dietary recalls (24HRDR) from 36,378 adults aged 19 years and older from the 2005-2018 National Health and Nutrition Examination Survey. Intakes of SF/AS were aggregated across both 24HRDR to identify What We Eat in America food categories accounting for ≥90% of SF/AS, respectively, by the total population and within population subgroups. Data were weighted to estimate a nationally representative sample. Ninety-five discrete food categories accounted for ≥90% of the total SF/AS intakes for >88% of the representative sample of U.S. adults. The top sources of SF were cheese, pizza, ice cream, and eggs. The leading sources of AS were soft drinks, tea, fruit drinks, and cakes and pies. This analysis reflects a parsimonious approach to reliably identify foods and beverages that contribute to SF/AS intakes in U.S. adults.

Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality

Healthier croissants prepared with xanthan gum-based oleogels have been evaluated by mechanical and sensory properties. Blends containing oleogel and conventional fat (shortening, SH) (50/50) were used as fat source in the croissant doughs. The shortening/oleogel (SH/OG) blends and doughs were rheologically characterized by Small and Large Amplitude Oscillatory Shear (SAOS-LAOS) tests, whereas both doughs and baked croissants were characterized by penetration and Texture Profile Analysis (TPA) tests. Acceptability and purchase intention tests of the selected croissants was also carried out, as well as discriminatory tests to confirm whether there were differences between the samples. Different oleogels were tried, combining four food structuring agents (whey protein (WP), polysorbate Tween (TW), soy lecithin (SL) and locust bean gum (LBG)) with xanthan gum (XG) in order to structure sunflower oil.Viscoelastic moduli presented differences depending on the structuring agent used in the oleogels. SH control was firmer than all blends. However, this pattern was not reproduced in the croissant doughs. The control dough, formulated only with the shortening had an intermediated behaviour in oscillatory shear. Indeed, in texture it presented the lowest values, with a hardness similar to that of the lecithin blend. However, doughs formulated with LBG or WP blends showed the highest values for both hardness and viscoelasticity. Baked croissants formulated with SL blend presented a crumb appearance and an airy structure similar to the control. Croissants formulated with the other blends were more compact and had higher hardness values. Therefore, formulation containing SL blend was selected for further analysis. Control and SL-based doughs followed the same pattern when large deformations were applied: shear stiffening and shear thinning behaviour. Regarding sensory analysis in final croissants, no differences in appearance, texture, flavour and overall liking were obtained. There was also no difference in purchase intention, so that the formulation with SL oleogels was optimal for the healthier croissants proposed.

Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.

The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical-physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefir-like aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.

Influence of grain type and fat source on performance, nutrient utilization, and gut properties in broilers fed pelleted diets

The influence of grain type and fat source on the performance, coefficient of apparent ileal digestibility (CAID), and intestinal characteristics in broiler starters fed pelleted diets were studied. The experiment included 8 treatments arranged as a 2 × 4 factorial with 2 grains (wheat and corn) and 4 fat sources (soybean oil, fish oil, tallow, and palm oil). In all fat sources, corn-fed birds had a higher weight gain than those fed wheat-based diets. However, improvement in the weight gain of birds fed wheat-based diets supplemented with tallow resulted in a significant (P < 0.001) interaction between grain type and fat source. Inclusion of wheat and tallow increased feed intake compared to corn and other fat sources, respectively. Pellets made from wheat were harder (P < 0.01) than those based on corn. Broilers fed corn-based diets, had higher CAID of fat, Ca, and phosphorus (P < 0.01) than those fed wheat-based diets. Soybean oil inclusion, also increased (P < 0.01) fat digestibility compared to other fat sources. An interaction occurred between grain type and fat source where pellets made from corn and soybean oil had higher protein digestibility compared to the other treatments (P < 0.01). Feeding wheat-based diets increased pH of gizzard and proventriculus compared to corn-based diets (P < 0.01). Highest viscosity value was observed in wheat-diets supplemented with fish oil, and palm oil (P < 0.01). The pancrease, gizzard and cecum were heavier in corn-based fed birds compared to those fed wheat-based diets (P < 0.01). A significant interaction between grain type and fat source was noted for Lactobacillus spp. and the total anaerobic bacteria population in the cecum. Overall, the effect of grain type on weight gain, CIAD of protein and cecal microbiota differed depending on the fat sources. Feeding corn and soybean oil resulted in better gut development and growth performance in broilers fed pelleted diets.

Inclusion of Lutein and Zeaxanthin in Standard or Omega-3 Fatty Acids Enriched Laying Hens Diets: Effects on Performance, Egg Quality Parameters, Fatty Acid Composition and Individual Carotenoids Concentration of Egg Yolk

The effects of lutein (L) and zeaxanthin (Z) inclusion to standard or omega-3 fatty acids enriched laying hens’ diets, on performance, egg quality parameters, fatty acids and individual carotenoids of egg yolk was investigated. The dietary treatments were designed as: standard (S) diet, 50 mg/kg L plus 50 mg/kg Z (S+L/Z (50+50)) or 100 mg/kg lutein plus 100 mg/kg zeaxanthin (S+L/Z (100+100)) added to S diet, Omega-3 fatty acids enriched (OM3) diet, 50 mg/kg lutein plus 50 mg/kg zeaxanthin (OM3+L/Z (50+50) or 100 mg/kg lutein plus 100 mg/kg zeaxanthin (OM3+L/Z (100+100)) added to OM3 diet. Hens with a mean live weight of 1525.88 ± 31.19 g were divided into six treatment groups. During the experimental period, there was not any mortality rate recorded. Dietary inclusion of L/Z (50+50 or 100+100) either in S or OM3 diets did not alter performance parameters. Eggs from hens fed enriched diet (OM3) significantly increased (P&lt;0.05) the albumen index and Haugh unit. The type of dietary fat source (F), equal dose of L/Z or F×L/Z on egg yolk lutein, unknown carotenoids and total carotenoid concentration were found to be significant. However, the F on zeaxanthin concentration was not significant (P&gt;0.05). The yolk color a* value was significantly increased by inclusion of L/Z (50+50 or 100+100) to diets (S or OM3) (P&lt;0.05) and this was correlated with increased (P&lt;0.05) concentration of individual carotenoids. The major changes in egg yolk fatty acid MUFA and PUFA composition occurred when laying hen fed with OM3 diet. Key words: Egg yolk, omega-3, carotenoids, lutein, zeaxanth

Review of the slaughter wastes and the meat by-products recycling opportunities

In the ancient times, the Kazakhstan population were considered as nomadic people, where a cult of all types of cattle breeding had a leading position. However, currently the processing approaches of livestock slaughter wastes and secondary meat raw materials are weakly developed. The presented review of waste-free technologies considers the utilization processes of following: carcasses, skins, bones, meat scraps, blood, adipose tissue, horns, feet, hooves, and internal organs. These substances are an important source of animal protein, collagen, bioactive peptides, blood plasma, minerals, and fats that can be applied in various industries: food, feed, medical, and technological. When slaughtering livestock, meat on bones makes up almost half of the total weight of livestock, yet the remaining half contains offal and inedible raw materials. Blood consists of: erythrocytes, leukocytes, platelets, and plasma. Animal bones have mostly proteins (30–50%) and lipids (13–20%) from bone tissues. Tendons, bones and skins contain a large amount of collagen. Animal fat and adipose tissue have 54.9% saturated acids, 40.9% unsaturated fatty acids and 4.2% polyunsaturated fatty acids. Bioactive peptides from collagen derivatives contain from 2 to 20 amino acids and have various biological (antihypertensive, antioxidant, and antimicrobial) activity. This review considers a world current status, modern prospects and opportunities in the slaughter wastes and the meat by-products recycling technologies. Overview of existing approaches for waste processing with the subsequent use of the final product in the food industry, the production of feed, medicines and technical products is considered. The complete processing within the slaughtering livestock and the secondary meat raw materials allows to expand the wide-range products with a low prime cost, thereby promoting to the sustainable development of agroecology by applying the waste hierarchy: Reducing, Reusing, and Recycling.

Human milk fat substitutes rich in 1,3-dioleoyl-2-palmitoylglycerol and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol simultaneously: Preparation strategy and simulated infant in vitro digestion

In this study, fractionated palm stearin, oleic acid, and linoleic acid were selected as the base materials to prepare human milk fat substitutes (HMFS) rich in OPO and OPL by enzymatic acidolysis combined with physical blending. Under optimum conditions, contents of OPO, OPL, and sn-2 palmitic acid in the OPO and OPL‐rich triacylglycerols (TAGs) were higher than that in commercial OPO‐rich TAGs, with values of 37.25%, 28.12%, and 79.44%, respectively. Physical blending the OPO and OPL-rich TAGs (47%), bovine milk fat (18%), sunflower oil (13%), coconut oil (13%), corn oil (8%), and palm oil (1%) can obtain HMFS with a fat composition that like HMF. The fatty acid, sn-2 saturated fatty acid, and TAG contents of HMFS were within the lower and upper limit of HMF. The lipolysis degree of infant formula (IF) with HMFS as fat source is 9.0% higher than that of commercial plant oil-based infant formula (PIF), and 3.4% lower than that of human milk. IF with HMFS as fat source released less saturated free fatty acids and more saturated monoacylglycerols during digestion than that of PIF, which would help improve the IF fat utilization by infants.

Flaxseed Oil, Casitose, and Its Combination Diets Increase Antioxidant Activity and Upregulates Aging-related Genes in Drosophila melanogaster

Abstract Background: Nutrigenomics refers to the study of how diet influences the genomic expression and function of an organism. Diet is a significant factor that impacts metabolism, aging, and lifespan. Long-term dietary patterns can influence the risk of age-related diseases, including diabetes, cardiovascular diseases, hypertension, and cancer. While research in Drosophila melanogaster has focused on areas such as calorie restriction, high-sugar and high-fat diets, micronutrients, and disease-specific nutritional interventions, the effects of different combinations of macronutrients have not been adequately studied. This study aimed to analyze the impact of individual macronutrients, specifically flaxseed oil (a source of fat) and casitose (hydrolyzed milk protein), as well as their combinations, on longevity, antioxidant activity, and the expression of aging-related genes in D. melanogaster. Methods: The study examined the in vivo effects of different concentrations of flaxseed oil (120 μl, 240 μl, 480 μl, and 960 μl), casitose (125 mg, 250 mg, 500 mg, and 1000 mg), and their combinations with a base diet on longevity, antioxidant activity, and the expression of aging-related genes, namely manganese superoxide dismutase (Mn-SOD or SOD1) and copper–zinc SOD (Cu-Zn SOD or SOD2) in D. melanogaster. Results: The study found that flaxseed oil, casitose, and their combinations increased lipid peroxidation (LPO) activity, leading to the production of reactive oxygen species. However, these substances also enhanced the activity of the antioxidant enzymes SOD and catalase, which help combat-free radicals. Furthermore, the gene expression of SOD1 and SOD2 was upregulated, suggesting a potential mechanism for the observed improvements in lifespan. Interestingly, high doses of flaxseed oil (960 μl) were associated with decreased lifespan in the flies. Conclusion: The findings indicate that the optimal levels of flaxseed oil, casitose, or their combination can increase lifespan in Drosophila by upregulating the expression of the antioxidant enzymes SOD1 and SOD2. This provides insights into the potential of targeted nutrient combinations as a dietary approach to combat aging-related diseases.

Serum lipidomic profiling of dairy calves fed milk replacers containing animal or vegetable fats

Vegetable fat blends are commonly used as fat sources in milk replacers (MR) for calves, but their composition differs considerably from that of bovine milk fat. The aim of this study was to investigate the serum lipid profile of pre-weaned calves fed twice-daily MR containing 30% fat (% DM). Upon arrival, 30 male Holstein-Friesian calves (BW = 45.6 ± 4.0 kg, age = 2.29 ± 0.8 d) were randomly assigned to 2 experimental diets (n = 15 per treatment): one MR was derived from either vegetable fats (VG; 80% rapeseed and 20% coconut fats) or animal fats (AN; 65% Packer's lard and 35% dairy cream). The 2 MR formulas contained 30% fat, 24% CP, and 36% lactose. Calves were housed indoors in individual pens with ad libitum access to chopped straw and water. Daily milk allowances were 6.0 L from d 1 to 5, 7.0 L from d 6 to 9, and 8.0 L from d 10 to 35, divided into 2 equal meals and prepared at 13.5% solids. An untargeted liquid chromatography-quadrupole time-of-flight mass spectrometry (LC-QTOF-MS) method was employed to analyze the lipid profiles in the serum of calves sampled from the jugular vein at 35 d of age. In total, 594 lipids were characterized, comprising 25 different lipid classes. Principal component analysis (PCA) showed significant separation between VG and AN, indicating different lipid profiles in the serum. An orthogonal partial least squares discriminant analysis (OPLS-DA) classification model was used to further validate the distinction between the 2 treatment groups. The model exhibited a robust class separation and high predictive accuracy. Using a Volcano plot (fold change threshold ≥1.5 and false discovery rate ≤0.05), it was observed that calves fed AN had higher levels of 39 lipid species in serum than calves fed VG, whereas 171 lipid species were lower in the AN group. Lipid classes, such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), sphingomyelin (SM), triglycerides (TG), lysophosphatidylcholine (LPC), and lysophosphatidylethanolamine (LPE), were different. In particular, PC and PE were observed at lower levels in calves fed AN, possibly indicating shifts in cell membrane characteristics, intracellular signaling, and liver functions. In addition, a decrease in certain triglyceride (TG) species was observed in calves fed AN, including a decrease in TG species such as TG 36:0 and TG 38:0, possibly related to variations in the content of certain fatty acids (FA) within the AN MR, such as C10:0, C12:0, C14:0, and C18:0 compared with the VG MR. Calves fed AN had lower levels of LPC and LPE, and lyso-phosphatidylinositol (LPI), SM, and phosphatidylinositol (PI) species than calves fed VG, suggesting shifts in lipoprotein and lipid metabolic pathways. In conclusion, these results deepen the understanding of how lipid sources in MR can modulate the serum lipidome profiles of dairy calves.

Ketogenic Diets With Disparate Fat Sources Protect From Experimental Colitis With Pronounced Benefit From Linoleic Acid Over Saturated Fatty Acids

Ketogenic Diets With Disparate Fat Sources Protect From Experimental Colitis With Pronounced Benefit From Linoleic Acid Over Saturated Fatty Acids

EFFECTS OF VARIOUS FAT SOURCES ADDED INTO THE DIETS OF LAYING HENS ON CALCIUM AND PHOSPHORUS METABOLISM

This research was conducted to determine the effects of different vegetable oils and animal fat added into laying hens' rations at different levels during the late laying period on serum calcium and phosphorus levels. A total of 54 sixty-seven weeks old Isa Brown hens were weighed and randomly distributed into nine dietary treatment groups as C (control fed with only basal diet), T2 (basal diet + 2% tallow), M2 basal diet + 2% tallow and linseed oil mixture (50/50), S2 (basal diet + 2% sunflower oil), L2 (basal diet + 2% linseed oil), T4 (basal diet + 4% tallow), M4 basal diet + 4% tallow and linseed oil mixture (50/50), S4 (basal diet + 4% sunflower oil) and L4 (basal diet + 4% linseed oil), respectively. Each treatment group consisted of 6 subgroups, comprising of 1 bird each. At the end of the study, serum calcium and phosphorus levels (mg/dl) of C T2, M2, S2, L2, T4, M4, S4, L4 groups were 18.63 and 5.85, 18.03 and 4.52, 18.60 and 5.00, 16.62 and 4.42, 17.55 and 4.33, 16.25 and 5.63, 17.48 and 3.95, 17.47 and 3.28, and 21.43 and 5.12, respectively. The highest calcium level was observed in L4 group (21.43 mg/dl), while the highest phosphorus level (5.85 mg/dl) was detected in the control (C) group. As a result of the research, no significant effect (p&gt;0.05) was found in terms of different fat sources and levels among the groups during the late laying period on the serum calcium and phosphorus levels of laying hens.

Pola Konsumsi Lemak Jenuh, Lemak Tak Jenuh dan Serat pada Penderita Penyakit Jantung Koroner di RSUD Sungai Dareh

Coronary heart disease is caused by plaque that accumulates in the coronary arteries, thereby disrupting blood flow to the heart due to consumption of food that is not balanced between intake of saturated and unsaturated fats and fiber. This study aims to determine the picture of saturated fat, unsaturated fat and fiber intake in people with coronary heart disease. This research is descriptive with a cross sectional study design. This research was conducted at Sungai Dareh Regional Hospital in August 2021-June 2022 with a sample size of 38 people. Sampling was carried out using purposive sampling. Research results: 65.8% of respondents had a high saturated fat intake, an average of 12.16%, with bad food consumption habits, the highest frequency was often &gt; 2x/week, 89.5% of respondents had a low unsaturated fat intake. , an average of 5.64%, with the type of food habits that are not good, the highest frequency is rarely ≤ 1×/week, and almost all (94.7%) respondents have less fiber intake with an average of 16.1, with the type food consumption habits are not good, the highest frequency is rarely ≤ 1×/day. Conclusion: Coronary heart disease sufferers at Sungai Dareh Regional Hospital show unhealthy eating patterns with high intake of saturated fat and low intake of unsaturated fat and fiber. It is recommended that the public, especially CHD sufferers, reduce their consumption of saturated fats from foods that contain lots of palm oil and coconut milk and increase their consumption of foods that are sources of unsaturated fats from nuts and vegetable protein.

Variasi Persentase Pati Resisten Jagung Tipe 3 pada Sifat Fisik dan Organoleptik Es Krim Kelapa

The main ingredient of ice cream is cream. Regularly, ice cream is made from animal fat of milk, but can be made from vegetable fats as well. Coconut milk as a source of vegetable fat (cream) can be an alternative substance for making ice cream and is suitable for people with lactose intolerance. Making coconut ice cream requires a gelling agent dissolved in ice cream mixture (ICM). Corn starch that was modified physically (RS type 3) can be used in making of coconut ice cream which functions as a gelling agent. The research purpose was understanding of how to make coconut cream which can produce an overrun quality and organoleptic (hedonic) test. The study was conducted in a laboratory scale with a completely randomized design (CRD) with 4 variations in the proportion of the addition of this resistant starch and 3 replications which were tested for analysis of variant (ANOVA) and further tests with the Duncan and Kruskal Wallis multiple distance test. The results showed that the addition of resistant starch had an effect on the overrun significantly with the highest value of 23.53% at the 5% level of the proportion of ingredient. The hedonic test for the coconut ice creams at the proportion of ingredient was 5% as the highest score observed by the panelists whose the score was not significantly different from the proportions of the ingredients 3% and 6%.

Effects of Defatting Pretreatment on Polysaccharide Extraction from Rambutan Seeds Using Subcritical Water: Optimization Using the Desirability Approach.

Rambutan seeds are by-products generated from fruit-processing factories; the leftover seeds are buried in landfills, generating methane emissions. This work aimed to extract polysaccharides (POLS) from rambutan seeds by using subcritical water extraction (SWE). The effects of defatting pretreatment and operating parameters in SWE were investigated using a Box-Behnken design. The results show that defatting pretreatment significantly enriched the POLS yield, while it had no significant effect on the total sugar content. Using the desirability approach, the suitable feedstock for SWE was defatted rambutan seeds. The maximum desirability of 0.86 was found at a temperature range of 145-150 °C, an extraction time of 15 min, and a liquid-solid ratio of 10:1. The POLS yield and total sugar content were in the range of 52.33-55.63 g/100 g feedstock and 83.37-87.45 g/100 g POLS, respectively. The extracted POLS had an equivalent molecular weight of 413.70 kDa that could be used as an extender in plant-based products. In conclusion, the defatting pretreatment of rambutan seeds not only improved the POLS yield obtained via SWE but also generated additional lipids that could be utilized as an unconventional source of specialty fat.

Assessment of the antioxidant and nutritive profile of the leaves and berries of Solanum nigrum and Solanum torvum Swart

The research focused on analyzing the antioxidant and nutritional properties of Solanum torvum leaves (STL) and berries (STF), as well as Solanum nigrum leaves (SNL) and berries (SNF). The study examined the basic nutritional composition, mineral content, metal presence, total phenolic compounds, and antioxidant capabilities of both plant species. Wild-harvested leaves and unripe berries of S. torvum and S. nigrum were cooked and ground for testing. Statistical analysis included the Student's T-test and calculations of mean ± SEM. Findings revealed that both species of Solanum are sources of dietary fibre, protein, and fats, along with essential minerals like sodium (Na), manganese (Mn), potassium (K), zinc (Zn), and iron (Fe) in different amounts. Notably, the leaves had higher iron content than the berries, indicating their potential superiority in addressing Iron Deficiency Anaemia. Antioxidant activity was highest in STF (61.34±1.05 mg/mL) for water-based extracts and SNL (42.86±1.49 mg/mL) for alcohol-based extracts, highlighting the impact of solvent choice on antioxidant measurement. STL exhibited the greatest phenolic concentration in water extracts, while STF had the highest in alcohol extracts (15.88±0.87 mg/g GAE). Additionally, palmitic acid was identified in SNL and STL, oleic acid (97.03 %, retention time: 10.00 min) in SNB, and Sitosterol (94.93 %, retention time: 26.82 min), a type of phytosterol, in STB. Considering the role of antioxidants in preventing lipid oxidation in food and their contribution to combating degenerative diseases, the study advocates for the potential use of these Solanum species as natural food additives to protect against oxidative damage.

Effect Of Vitamin D3 On Lipids Metabolism And Adipose Tissue Biology

There are many different kinds of cells that make up adipose tissue, and it plays a vital part in the regulation of inflammation and the maintenance of energy balance, both locally and throughout the body. It is one of the most important organs that is not skeletal in nature and serves as the principal storage location for vitamin D. Vitamin D also has an effect on this organ. It is vital to take into consideration the specific cell type, the stage of differentiation, and the length of time that the therapy is delivered in order to determine how vitamin D can affect multiple aspects of adipose tissue function and development. This is because vitamin D can help determine how vitamin D can influence these aspects. In spite of this, vitamin D has the ability to either slow down or speed up the differentiation process of adipocytes, which are cells that are responsible for the synthesis of fat. This is dependent on the specific cell type. Vitamin D is not only responsible for this, but it also plays a role in the regulation of the energy metabolism that occurs in adipose tissue. The oxidation of fatty acids, the expression of uncoupling proteins, insulin resistance, and the synthesis of adipokines are all altered as a result of this process. Furthermore, inflammation of adipose tissue is a substantial contribution to the metabolic abnormalities that are often associated with obesity. This is because adipose tissue is a major source of fat. There is evidence that vitamin D has the potential to influence the inflammatory response of immune cells, as well as the systemic response and adipocytes that are present in adipose tissue. Vitamin D also has the ability to influence the inflammatory response of immune cells. Additionally, vitamin D has the capacity to prevent the development of cancer in some people.