Product Formulation Research Articles

Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation

SummaryAs societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.

Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods-A Five-Year Review.

Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with Cinnamomum zeylanicum essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO's potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications.

Electrical conductivity of stevia rebaudiana-surfactant mixture aqueous solution: Roles of temperature and sugar substitute concentration

The investigation of stevia-surfactant systems is of significant importance for the extraction process of steviol molecules as well as for the formulation of food products. The present study investigates the electrical conductivity of aqueous solutions containing a sugar substitute and surfactant over a temperature range of 25–50 °C. The sugar-substitute, Stevia Rebaudiana, concentration Cs (g/mL), is ranged from 0.047 to 0.6. The surfactant, Sodium bis(2-ethylhexyl) sulfosuccinate (AOT), has a concentration range of 1.4 ≤CAOT (g/L)≤ 6. The degree of ionization in ionic micelles, α, is determined by examining the conductivity of AOT in Stevia-free water, where complete micelle dissociation is observed. In the presence of Stevia Rebaudiana, a significant exponential decay in system conductivity with respect to the concentration of the sugar substitute is observed. Empirical equations were introduced to describe this behavior. The temperature dependence of conductivity is modeled using an Arrhenius equation. We postulate the formation of pseudo-micelles arising from interactions between the sugar substitute and surfactant, characterized by an effective degree of ionization in ionic micelles, αe.

Recombinant human epidermal growth factor-loaded liposomes and transferosomes for dermal delivery: Development, characterization, and cytotoxicity evaluation.

Recombinant human epidermal growth factor (rhEGF) is widely utilized as an antiaging compound in wound-healing therapies and cosmetic purposes. However, topical administration of rhEGF has limited treatment outcomes because of its poor percutaneous penetration and rapid proteinase degradation. To overcome these obstacles, this study aims to develop and characterize rhEGF-containing conventional liposomes (rhEGF-CLs) and transferosomes (rhEGF-TFs) as efficient dermal carriers. Physicochemical characterization such as particle size, zeta potential (ZP), morphology, encapsulation efficiency (EE%), and release properties of nanocarriers as well as in vitro cytotoxicity in human dermal fibroblast (HDF) and human embryonic kidney (HEK293) cell lines were investigated. rhEGF-TFs at the rhEGF concentration ranging from 0.05 to 1.0 μg/mL were chosen as the optimum formulation due to the desired release profile, acceptable EE%, optimal cell proliferation, and minimal cytotoxicity compared to the control and free rhEGF. However, higher concentrations caused a decrease in cell viability. The ratio 20:80 of Tween 80 to lipid was optimal for rhEGF-TFs-2, which had an average diameter of 233.23 ± 2.64 nm, polydispersity index of 0.33 ± 0.05, ZP of -15.46 ± 0.29 mV, and EE% of 60.50 ± 1.91. The formulations remained stable at 5°C for at least 1 month. TEM and SEM microscopy revealed that rhEGF-TFs-2 had a regular shape and unilamellar structure. In vitro drug release studies confirmed the superiority of rhEGF-TFs-2 in terms of optimal cumulative release of rhEGF approximately 82% within 24 h. Franz diffusion cell study showed higher rhEGF-TFs-2 skin permeation compared to free rhEGF solution. Taken together, we concluded that rhEGF-TFs can be used as a promising formulation for wound healing and skin regeneration products.

Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea-based products. They contribute to the structure of the system, providing different textural properties that improve acceptance.

Mechanism, Formulation, and Efficacy Evaluation of Natural Products for Skin Pigmentation Treatment.

Skin pigmentation typically arises from the excessive secretion and accumulation of melanin, resulting in a darker complexion compared to normal skin. Currently, the local application of chemical drugs is a first-line strategy for pigmentation disorders, but the safety and efficacy of drugs still cannot meet clinical treatment needs. For long-term and safe medication, researchers have paid attention to natural products with higher biocompatibility. This article begins by examining the pathogenesis and treatment approaches of skin pigmentation diseases and summarizes the research progress and mechanism of natural products with lightening or whitening effects that are clinically common or experimentally proven. Moreover, we outline the novel formulations of natural products in treating pigmentation disorders, including liposomes, nanoparticles, microemulsions, microneedles, and tocosomes. Finally, the pharmacodynamic evaluation methods in the study of pigmentation disorder were first systematically analyzed. In brief, this review aims to collect natural products for skin pigmentation treatment and investigate their formulation design and efficacy evaluation to provide insights for the development of new products for this complex skin disease.

Характеристики эласмоидной чешуи рыб и ее фракций, по данным ИК-Фурье-спектроскопии

Elasmoid scales of pike-perch (Sander lucioperca), white amur (Ctenopharyngodon idella), carp (Cyprinus carpio), freshwater bream (Abramis brama) and crucian carp (Carassius carassius) were processed without hydrolysis by “dry” method in order to study the characteristics of the obtained finished product, which determine its further use as additives for food and other purposes. The essence of the method consisted in washing the scales, its subsequent drying, grinding and separation, with obtaining two fractions enriched with both organic (cotton-like product) and inorganic (powder) components. FT-IR spectroscopy was used to characterize the scale samples and their enriched fractions. Characteristic bands known for collagen, in particular for Amide I, Amide II, Amide III, Amide A, were observed in the IR spectra of all the samples studied. The bands (inorganic part) at ~1022 cm–1 and at ~599 cm–1 indicate valence asymmetric vibrations of PO43– groups. Numerous bands for all experimental samples in the wavelength region 3900-3500 cm–1 can be caused by vibrations of OH groups, which is associated with the presence of water in the tested samples. Comparison of the absorption intensity in the region of characteristic frequencies of collagen and hydroxyapatite calculated by the IR method can be one of the approaches for the development of a rapid method for the determination of their quantitative content in fractions obtained from fish scales. Organic and mineral additives from fish scales can be recommended as components of formulations of various food products, as well as raw materials in tissue engineering, orthopedics and dentistry.

Разработка комбинированных рыборастительных снеков

The results of optimizing the formulations of snack products based on fish raw materials are presented. Formu-lations of combined fish-growing snacks with high biological value, attractive organoleptic characteristics and long shelf life have been developed. Ground carp, buckwheat and cucumbers flour, red cabbage, beetroot and flaxseed were used as ingredients in the preparation of combined fish-vegetable snacks. The technology of cooking combined fish-vegetable snacks has been developed. Modern research methods were used to assess their nutritional value. The organoleptic evaluation of ready-made fish-growing snacks was carried out according to a 5-point system. The nutritional and energy value of the prepared snacks was evaluated. It is noted that ready-made fish-growing snacks satisfy the human body's need for more than 50% in proteins, β-carotene, pyridoxine, iron, selenium, zinc. This indicates the functionality of fish-growing snacks and their increased nutritional value. The need for carbohydrates is satisfied by only 2.5-3.2%. There is also satisfaction of the need for fats, riboflavin, calcium, phosphorus (above 15%). 100 g of fish-growing snacks satisfy 15-16% of the energy requirement. The largest amount of nutrients necessary for the body is contained in formula 3 due to the content of buckwheat flour and beetroot. Light in weight and containing all the necessary nutritional elements, snacks can be used on long hikes and in emergency situations to ensure proper nutrition.

Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations.

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterization were investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as "creamy," "smooth," and "handmade." In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43±0.36N), adhesiveness (-0.38±0.00gs) and gumminess (2.12±0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%-43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36g/100g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP ("toasted," "fluffy," and "sweet"), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.

Anti-Hypertensive and Anti-Hypercholesterolemic Effects of Protein Hydrolysates from (Phaseolus vulgaris) L. in Functional Beverage

The study aimed to formulate a functional beverage from common bean seeds, isolate the proteins and evaluate their anti-hypertensive and anti-cholesterolemic properties. White common beans (Phaseolus vulgaris L.) mature seeds were used to prepare the beverage. Proteins isolated from the beverage were subjected to digestion with pepsin and combined enzymes including trypsin, thermolysin, and chymotrypsin. The unhydrolyzed beverage and protein hydrolysates were subsequently tested for Angiotensin Converting Enzyme (ACE) inhibition and cholesterol micellar solubility inhibition. The results showed that both unhydrolyzed and hydrolyzed proteins exhibited blood pressure and cholesterol-lowering properties, with high ACE inhibition (77.60%) and cholesterol micellar solubility inhibition (27.38%). The formulated functional beverage from white common bean seeds has potential for preventing hypertension and hypercholesterolemia. This study offers a theoretical foundation for the formulation of functional beverages or bean-based food products by food companies.

Multi-component Crystal Strategy for Improving Water Solubility and Antifungal Activity of Climbazole.

The primary problem with climbazole (CLB), a broad-spectrum imidazole antifungal drug, is its low water solubility. In order to increase its water solubility and antifungal activity, three new multi-component crystals were synthesized in this work, and the intermolecular interactions were systematically studied. This work helps to optimize the CLB product formulation and extend its application prospects. In this work, three novel multi-component crystals, CLB-malonic acid (CLB-MA) salt, CLB-succinic acid (CLB-SA) cocrystal and CLB-adipic acid (CLB-AA) cocrystal, were successfully synthesized. And the crystal structure, thermodynamic properties, solubility, dissolution, hygroscopicity, and antifungal activity of the three multi-component crystals were fully characterized by single-crystal X-ray diffraction (SCXRD), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), dynamic water vapor adsorption (DVS) and powder dissolution tests, etc. The molecular interactions and molecular stacking in multi-component crystals were studied by Hirshfeld surface (HS), molecular surface electrostatic potential (MEP), interaction region indication (IRI) and atom and molecule (AIM) techniques. The results show that the three multi-component crystals have good moisture resistance stability, and their water solubility is 6-22 times that of pure CLB. Meanwhile, the measurement of the minimum inhibitory concentration (MIC) proves that the cocrystal/salt has a stronger antifungal activity than climbazole. Quantum chemistry calculations of crystal structure visualized and quantified the interactions that exist in multi-component crystals, and explored the microscopic mechanisms underlying the different performance of multi-component crystals.

New mathematical model from dynamic dissolution rate tests

In vitro dissolution experiments are becoming increasingly complex attempting to replicate in vivo behavior. The objective of these new methods is to explore the behavior of low-solubility drugs. This is more relevant for drugs classified in subclasses 2a, 2b and 2c of the BCS, considering their pH-dependent solubility and dissolution characteristics.A novel mathematical approach using a modified double Weibull equation is proposed to model the dissolution and precipitation kinetics observed in two-stage and transfer dissolution experiments (dumping test). This approach demonstrates a high level of accuracy in fitting experimental data for two drugs BCS class 2a and two BCS class 2b, providing valuable insights into their dissolution behavior under different conditions.The results highlight the versatility of the proposed model in capturing complex dissolution phenomena, including rapid dissolution, precipitation, and redissolution. The ease of implementation in Excel, using the Solver tool, makes it a practical and accessible tool for pharmaceutical researchers.Overall, the study contributes to the development of more effective in vitro dissolution testing methods, facilitating the formulation and optimization of pharmaceutical products and potentially aiding in the establishment of in vitro-in vivo correlations (IVIVC).

ОБОСНОВАНИЕ ИСПОЛЬЗОВАНИЯ БИОМОДИФИЦИРОВАННОЙ СОИ В ПРОИЗВОДСТВЕ ПРОДУКЦИИ НИЗКОГЛИКЕМИЧЕСКОГО ДЕЙСТВИЯ

The objective of the study is to substantiate and develop the technology of soybean-mineral concentrate (SMC) and soybean-mineral paste (SMP) based on biomodified soybeans for the use of SMC and SMP in the formulations of low-glycemic products. Objectives: to study the dynamics of accumulation of chelated ions of mineral substances in the process of biomodification of soybeans in a vanadium minera¬lized aqueous medium, to determine the chemical composition of the obtained SMC. The objects of the study are soybean seeds of zoned varieties Oktyabr-70, Lydia, SMC. To determine the chemical composition of the developed SMC, standard methods for studying food products were used, corresponding to the normative and technical documentation valid in the Russian Federation. Determination of mineral substances was carried out by mass spectrometry in inductively coupled argon plasma on an ICP-MS ELAN DRC II device by Perkin Elmer (USA). Construction of mathematical models in the form of second-order regression equations and their analysis were carried out using the Appol program and the Pareto-optimal solution method (KPS program). The paper indicates the features of diabetes mellitus development based on modern research, substantiates the possibility of using chelated vanadium as an ingredient in the production of hypoglycemic food products. A number of literary sources indicating the oxidative and hypoglycemic ability of vanadium compounds are analyzed. The paper presents the results of a study of soybean seed biomodification in a vanadium mineralized aqueous medium and the accumulation of minerals by endoproteinases of germinating soybean seeds. As a result, a two-fold increase in chelated mineral elements is noted: Na1+, Ca2+, K1+, Mg2+, V4+. A technology has been developed for the production of soybean-mineral concentrate (SMC) and soybean-mineral paste (SMP) for the subsequent use of these ingredients in the formulation of low-glycemic products. The chemical composition of the SMC is represent¬ted by proteins 40 %, fats – 20, carbohydrates – 10, water – 6 %.

Liposomal Encapsulation of Ascorbyl Palmitate: Influence on Skin Performance.

L-ascorbic acid represents one of the most potent antioxidant, photoprotective, anti-aging, and anti-pigmentation cosmeceutical agents, with a good safety profile. However, the main challenge is the formulation of stable topical formulation products, which would optimize the penetrability of L-ascorbic acid through the skin. The aim of our research was to evaluate the performance of ascorbyl palmitate on the skin, incorporated in creams and emulgels (2%) as carriers, as well as to determine the impact of its incorporation into liposomes on the penetration profile of this ingredient. Tape stripping was used to study the penetration of ascorbyl palmitate into the stratum corneum. In addition, the sensory and textural properties of the formulations were determined. The liposomal formulations exhibited a better penetration profile (p < 0.05) of the active substance compared to the non-liposomal counterpart, leading to a 1.3-fold and 1.2 fold-increase in the total amount of penetrated ascorbyl palmitate in the stratum corneum for the emulgel and cream, respectively. Encapsulation of ascorbyl palmitate into liposomes led to an increase in the adhesiveness and density of the prepared cream and emulgel samples. The best spreadability and absorption during application were detected in liposomal samples. The obtained results confirmed that liposomal encapsulation of ascorbyl palmitate improved dermal penetration for both the cream and emulgel formulations.

Comparative analysis of in vivo bio-integration of three hyaluronic acid-based fillers for 26 weeks: a histological study

ABSTRACT Stabilized hyaluronic acid (HA), produced through diverse cross-linking technology and formulated as an injectable gel, has found widespread utilization in aesthetic industry. Cross-linked HA essentially constitutes a gel particle composition formed by numerous viscoelastic particulates. Various product formulations yield HA gels with distinct properties, including particle size, viscoelasticity, and interaction forces between particles. While previous studies have primarily concentrated on the biological safety and macroscopic expression of fillers, limited research exists on the internal mechanisms governing their macro-performance. This study selected three common dermal fillers for analysis, establishing an animal model to assess their in vivo interaction with surrounding tissues and explore their internal mechanisms. The findings revealed that particle size plays a crucial role in tissue integration.

Pengaruh Citra Merek, Komunikasi Pemasaran, Dan Inovasi Terhadap Loyalitas Konsumen Cadbury Di Kota Batam

The chocolate sector in Indonesia has rapidly transformed, driven by evolving formulations that cater to local tastes and preferences. To meet diverse consumer needs and enhance satisfaction, the chocolate industry, particularly Cadbury, continues to innovate in product formulation, flavor, and packaging. This study evaluates the impact of brand image, marketing communication, and innovation on consumer loyalty to Cadbury in Batam. Using a descriptive quantitative methodology, the study targets customers aged 17 and above who have purchased Cadbury chocolate at least twice in Batam City. With an indeterminate population size, the Jacob Cohen formula determined a sample size of 204 respondents. Data was collected through Google Forms and processed using SPSS, including descriptive tests, validity tests, reliability tests, multicollinearity tests, heteroscedasticity tests, coefficient of determination tests, t-tests, and F-tests. Results show that brand image positively and significantly affects customer loyalty. Marketing communication also has a significant positive impact, while innovation plays a crucial role. The combined influence of brand image, marketing communication, and innovation highlights the multifaceted nature of consumer loyalty, with each factor uniquely contributing to overall loyalty.

Probabilistic Modelling of the Food Matrix Effects on Curcuminoid's In Vitro Oral Bioaccessibility.

The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from Curcuma longa that have captured public attention due to claimed health benefits. The aim of this study is to develop a mathematical model to predict curcuminoid's bioaccessibility in biscuits and custard based on different fibre type formulations. Bioaccessibilities for curcumin-enriched custards and biscuits were obtained through in vitro digestion, and physicochemical food properties were characterised. A strong correlation between macronutrient concentration and bioaccessibility was observed (p = 0.89) and chosen as a main explanatory variable in a Bayesian hierarchical linear regression model. Additionally, the patterns of food matrix effects on bioaccessibility were not the same in custards as in biscuits; for example, the hemicellulose content had a moderately strong positive correlation to bioaccessibility in biscuits (p = 0.66) which was non-significant in custards (p = 0.12). Using a Bayesian hierarchical approach to model these interactions resulted in an optimisation performance of r2 = 0.97 and a leave-one-out cross-validation score (LOOCV) of r2 = 0.93. This decision-support system could assist the food industry in optimising the formulation of novel food products and enable consumers to make more informed choices.

Hybrid modeling of T-shaped partial least squares regression and transfer learning for formulation and manufacturing process development of new drug products

T-shaped partial least squares regression (T-PLSR) is a valuable machine learning technique for the formulation and manufacturing process development of new drug products. An accurate T-PLSR model requires experimental data with multiple formulations and process conditions. However, it is usually challenging to collect comprehensive experimental data using large-scale manufacturing equipment because of the cost, time, and large consumption of raw materials. This study proposes a hybrid modeling of T-PLSR and transfer learning (TL) to enhance the prediction performance of a T-PLSR model for large-scale manufacturing data by exploiting a large amount of small-scale manufacturing data for model building. The proposed method of T-PLSR+TL was applied to a practical case study focusing on scaling up the tableting process from an experienced compaction simulator to a less-experienced rotary tablet press. The T-PLSR+TL models achieved significantly better prediction performance for tablet quality attributes of new drug products than T-PLSR models without using large-scale manufacturing data with new drug products. The results demonstrated that T-PLSR+TL is more capable of addressing new drug products than T-PLSR by using small-scale manufacturing data to cover a scarcity of large-scale manufacturing data. Furthermore, T-PLSR+TL holds the potential to streamline formulation and manufacturing process development activities for new drug products using an extensive database.

Spore Production and Inoculum Formulation of Claroideoglomus Etunicatum and its Application in Maize (Zea Mays)

Recently, the demand for AMF (Arbuscular Mycorrhiza Fungi) fertilizer for agriculture, plantation, and forestry in Indonesia has been very high. Meanwhile, the unavailability of an applicable AMF inoculum that's easy to use and inexpensive is one of the constraints on AMF application as a fertilizer in the field. It indicates that the best formulated inoculum must be found. The study aimed to produce AMF spores using conventional and hydroponic system, formulate the best AMF inoculum, and measure the growth response in maize (Zea mays) after applying the formulated inoculum. In the formulation stage, the study was designed using a Completely Randomized Design (CRD) with 1 factor. The factor was the type of formulation. Data were analyzed using SAS software version 9 and further tested using Duncan's Multiple Range Test (DMRT) at 5% alpha (α) level. The results reported that the conventional pot culture technique (CVNE2) treatment that had been inoculated by Claroideoglomus etunicatum produced the highest spore density amount of 350 ± 6.97 per 10 g of zeolites (P&lt;0.05). On the other hand, the hydroponic NFT (NFTE2) treatment that had been inoculated by C. etunicatum obtained the highest AMF percent colonization amount of 98% ± 2.66% (P&lt;0.05). Analysis of variance in the formulation stage showed TZ60F1 treatment had a significant effect (P&lt;0.05) in increasing plant height, the number of leaves, and dry weight of Zea mays, respectively 120 cm ± 1.7 cm; 15 ± 0.84; 26.3 g ± 2.46 g in 3 months after application.

Analysis of the Fatty Acid Profile in Cream, Buttermilk Fractions, and Anhydrous Milk Fat: Influence of Physicochemical and Microbiological Parameters on the Fatty Acid Profile

This study analyzes the impact of physicochemical parameters on the microbiological and fatty acid profiles of cream, buttermilk, and anhydrous milk fat. Using gas chromatography coupled with mass spectrometry (GC-MS), the fatty acids present in these dairy products were qualitatively determined, highlighting the differences associated with the processing stages. Specifically, the distribution of short-chain, medium-chain, and long-chain fatty acids, such as butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic, and linoleic acids, were analyzed, assessing their nutritional implications. The microbiological composition of the samples was also analyzed using MALDI-ToF MS. The presence of lipolytic bacteria, such as Serratia monocytogenes, which can negatively impact the oxidative stability of fats, was detected. The results show that both environmental and processing conditions significantly affect the quantity and quality of fatty acids, thereby influencing the overall dietary value of dairy products. These findings offer insight into developing improved dairy product formulations that may lead to enhancement of their health benefits.