Healthy Products Research Articles

Comparative Analysis of Rapid and Less Invasive Methods for A2A2 Dairy Cattle Genotyping and A2 Milk Purity Detection

In this study, two methods for assessing the purity of A2 fermented milk and β-casein genotypes in dairy cows were examined. The need for rapid and precise methods for herd screening and A2 milk quality control justified this study. Accordingly, an ELISA test was developed to identify β-casein A1 in fermented milk, and a commercial Lateral Flow Immunoassay (LFIA) was evaluated to determine A2A2 genotypes and the purity of A2 milk. The results demonstrated 100% sensitivity and specificity of the ELISA test in identifying β-casein A1. The LFIA test successfully identified A2A2 genotypes and confirmed the purity of A2 milk, with a minimum detectable contamination of 5% for raw milk and 10% for fermented milk. Both tests exhibited 100% sensitivity and specificity, resulting in positive and negative predictive values of 100%. The positive likelihood ratio was infinite, while the negative was zero, indicating a precise and reliable test with no false diagnoses. Compared to traditional genotyping, these methods proved to be more practical and showed potential for large-scale screening. It was concluded that ELISA and LFIA are valuable tools for ensuring the quality and authenticity of A2 milk, meeting the demands of producers and consumers for safe and healthy dairy products.

Blackthorn (Prunus spinosa L.): ecological features of promising forms and the value of the nutrient composition of their fruits for the production of functional products

Background.The relevance of the research is determined by a constant striving to increase the possibilities of using rare fruit and berry crops, e.g. blackthorn, in plant bree­ding and the production of healthy food products. It can be achieved by scientifically based selection and evaluation of fruit taking into account their physiological, phyto­pathological and biochemical parameters. The purpose of the research is to expand the morphological diversity of blackthorn that combines high productivity and quality for further breeding. Materials and Methods. Morphological characteristics and biological properties of the new forms of blackthorn as well as their biochemical parameters constitute the material for this research. A plethora of methods was applied: field, phenological, biometric, physiological and statistical ones. Results. The study presents original data on the morphology and economic charac­teristics of various blackthorn forms (Prunus spinosa L.) obtained as a result of selection in semiarid lands of the northern, central and western parts of Ukraine. The paper highlights morphological and biological properties of the selected forms of blackthorn, biochemical parameters of fruits, including the content of polyphenolic substances as a source of antioxidants. The study revealed that the selected forms of blackthorn have high drought resistance and winter hardiness, in addition to resistance to low temperatures during the flowering phase. Phenological observations of plants of different forms of Prunus spinosa L. allowed establishing the time of onset of the ontogenesis phases: the development of vegetative and generative buds, budding and flowering, appearance of leaves, intensity of shoot growth, formation and development of ovaries, and fruit ripening, which is a significant scientific achievement for the prospective selection in the fruit gardening system. The forms of blackthorn were differentiated by plant height, growth strength, thorniness, fruit size and weight and their potential use in the processing and manufacturing of functional foods. Biochemical analysis of the fruits, particularly the determination of polyphenols, allowed ascertaining their suitability for processing and manufacturing of healthy food products. Conclusions. The obtained data on selected new forms of blackthorn is a potential source of material for prospective breeding. Moreover, technologies for the production of blended juices and syrups from the fruits of the best samples of blackthorn were developed regarding their biochemical properties and technological indicators.

Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating

This study aimed to investigate the effect of Abelmoschus manihot gum (AMG) on the water retention capacity of low-salt myofibrillar protein (MP) gel by analysing its aggregation behaviour and conformational changes during heating (30–80 °C). The results revealed that AMG significantly increased the water holding capacity and facilitated the formation of a more uniform gel network structure in low-salt MP gel (P < 0.05). During the heat-induced gelation process, the solubility of low-salt MP significantly decreased, whereas its turbidity evidently increased as the level of added AMG increased (P < 0.05). Furthermore, the dynamic rheological behaviours indicated that low-salt MP-AMG gels underwent early denaturation and unfolded at 58 °C, finally forming an irreversible three-dimensional network at 80 °C. Moreover, adding AMG promoted α-helix-to-β-sheet transition in low-salt MP and decreased its fluorescence intensity during the heating process. Hydrophobic interactions and disulfide bonds were the two dominant forces governing the formation and maintenance of low-salt MP gel. The present study provides theoretical guidance for the production of novel low-salt healthy meat products.

Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes

Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes

Role of bio-stimulants on the advancement of vegetable production: A review

Abstract. Since climate of the globe is changing abruptly, causing tremendous challenges (biotic and abiotic stresses) on the production of vegetable crops, it seems to be difficult to ensure the food security for the rapidly growing population of the world if sustainable production systems are adopted. Though farmers are indiscriminately applying inorganic fertilizers and plant protection chemicals to replenish the fertility of their fields and protect their plants from pests, the issue of sustainable production seems to have been forgotten. Thus, the use of organic factors of production is a must in order to overcome the challenges so that production of healthy products can be maintained in an eco-friendly manner through the utilization of Bio-stimulators. Bio-stimulants have a crucial role in enhancing the growth, development and overall performance of different vegetable crops belonging to different families; Solanaceae, Alliaceae, Amaranthaceae, and Brassicaceae. The most commonly utilized bio-stimulants in the field of agriculture worldwide are humic substances (humic acid and fulvic acid), plant or animal-based protein hydrolysates, macro and micro-algal extracts (seaweed extracts), silicon, arbuscular mycorrhizal fungi and plant growth-promoting rhizobacteria. Bio-stimulants have important role in enhancing the growth characteristics, yielding potential, biochemical compositions (concentrations of ascorbic acid, and carotenoid content) in tomato plants and in other plants belonging to Solanaceae family like eggplant. Application of different types of bio-stimulants results in the improvement of growth, yields and chlorophyll and allicin contents in the Alliaceae species (onion and garlic). In the vegetable crops belonging to the family of Amaranthaceae (Spinach and Amaranthus), bio-stimulants have important impacts in the improvement of seed germination, increasing of plant height, photosynthetic pigments, yield and nutritional composition. Increased plant growth, photosynthetic rate and stomatal conductance, yield parameters, phenolic and flavonoid compounds and seed fatty acid concentration are also the results of bio-stimulant applications in the brassica species (cabbage, broccoli, rapeseed, mustard). Thus, the sustainable agriculture systems could be guaranteed by using bio-stimulants to boost the production of vegetable crops both quantitatively and qualitatively.

Improving the functional components and biological activities of navel orange juice through fermentation with an autochthonous strain Lactiplantibacillus paraplantarum M23

The fermentation of navel orange juice with lactic acid bacteria (LAB) has rarely been investigated. In this study, an autochthonous LAB strain isolated from navel orange, Lactiplantibacillus paraplantarum M23, was found to effectively ferment navel orange juice, producing a juice with enhanced functional activities and organoleptic quality. The viable bacterial count in the fermented orange juice remained consistently above 8.51 log CFU/mL throughout the entire 7-day fermentation period. The content of vitamin C (VC), total phenolic content (TPC), total flavonoid content (TFC), and hesperidin in the fermented orange juice increased by a maximum of 28.88, 1.21, 1.13, and 1.16 times, respectively, compared to the unfermented orange juice. The fermented juice exhibited significantly higher antioxidant activity than the unfermented juice, with an increase of up to 255 % and 347 % based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. This may be attributed to the increase in VC and flavonoids, as demonstrated by Pearson's correlation analysis. Additionally, the fermented orange juice demonstrated improved α-glucosidase inhibition, anti-MRSA, and anti-glycation activities compared to the unfermented juice. Furthermore, the fermented juice notably reduced the levels of NO and ROS in Raw 264.7 cells without any negative impact on cell viability. The findings of this study may help in the development of nutritious and healthy fermented navel orange juice products, and serve as a reference for the production of fermented beverages from other fruits using autochthonous strains.

Pemanfaatan Pangan Lokal Sebagai Upaya Meningkatkan Ketahanan Pangan Nasional : Dodol Tomat di Desa Margaluyu Kecamatan Pangalengan Kab. Bandung

The utilization of local food resources to enhance national food security has become a primary focus in addressing global challenges such as climate change and international market fluctuations. This outreach activity focuses on the production of tomato dodol in Margaluyu Village, Pangalengan District, Bandung Regency, as a solution to strengthen national food security. Tomato dodol was chosen due to the abundant and nutritionally valuable local tomatoes, which can be processed into healthy and nutritious food products. The goal of this activity is to introduce tomato dodol as a beneficial alternative to broaden the choices of nutritious food consumption while supporting public health. Utilizing a (Community Based Participatory Research) CBPR approach, the activity ensures active community involvement at every stage, improving production and marketing skills. The evaluation and sustainability of the program support local economic development and public health in a sustainable manner. The outcomes of this activity include increased community knowledge about the benefits of tomato dodol, reduced reliance on food imports, and contributions to strengthening national food security through the optimal use of local resources.

Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods

Within an increasingly resource-challenged food system, consumers need greater confidence in their ability to make better and more informed food choices. We investigated the role of trust as a moderator of the relationship between the motivation to make healthy, sustainable and novel food choices and the intention to actually do so, based on the reasoning that novel healthy and sustainable food products are marketed by credence attributes, where consumers must rely on information that is provided by food chain actors. In an online survey conducted in 13 European countries over two years with a sample of 25,610 respondents, we explored how social trust, beliefs in trustworthiness and overall trust moderate the motivation-intention relationship. Results show that while trust cannot compensate for a lack of motivation to engage in healthy or sustainable behaviours, the relationship between motivation and intention was strengthened by higher levels of trust for sustainable and innovative food choices, but not for healthy food choices, and this finding was largely consistent across both years. For sustainable choices, the motivation-intention relationship was moderated by trust in farmers and retailers but not in manufacturers or authorities. All types of trust moderated the motivation-intention relationship for adoption of novel foods. This has implications for investment in trust initiatives on the part of policymakers, food businesses and food system actors.

Pelatihan Hidroponik Sistem Sederhana pada Skala Rumah Tangga di Desa Salo, Kecamatan Salo, Kabupaten Kampar, Riau

Public knowledge about health, the dangers of pesticides, environmentally friendly issues, make hydroponic vegetables are starting to be in deman. The increase in consumption of hydroponic vegetables provides a great opportunity for hydroponic vegetable businesses. The hydroponic system has many advantages compared to conventional systems,like environmentally friendly, hygienic and healthy products, faster plant growth, the quality of plant yields can be maintained and the quantity can be increased. The Community Service Team (PKM) has conducted a field survey and communication with the Salo Village regarding the problems they face. An agreement has been reached and a PKM program has been approved in the form of guidance and training on the hydroponic agricultural technology system on a household scale in Salo Village, Salo District, Kampar Regency, Riau. The extension material includes what is hydroponic cultivation, the importance of hydroponic cultivation for improving the family economy and various hydroponic media from simple materials. The team presents a 9-hole hydroponic system, hydroponics, seeds and plant nutrients. The vegetable seeds given are lettuce. The reason for choosing lettuce is because lettuce has high economic value, is more resistant to pests, has many types of variants, and is good for health. The condition of the residents of Salo Village has great potential for empowerment. The active participation of the residents of Salo Village to participate in counseling and hydroponic planting practices shows that the enthusiasm of the residents is very high. The activeness shown by participating in direct practice shows that there is additional knowledge and understanding of residents about hydroponics. This community service activity went succesfully and was achieved according to plan. Kata Kunci: Hidroponik, selada, penyuluhan

PREPARATION, NUTRITIONAL AND SENSORY ANALYSIS OF PEANUT BUTTER FLAVORED WITH MOZZARELLA CHEESE

Peanuts are one of the foods that are closely linked to the Brazilian Northeastern culture. The consumption of this legume ranges from the seed in its natural state, roasted and salted, to sweets (such as the traditional Northeastern paçoca), as well as derivative products that contain peanuts in their formulation. However, there is still the possibility of adding value and innovation using peanuts, since the food industry is always looking for innovative and healthier products. Accordingly, peanut butter is an excellent alternative, since it is a peanut-based product that is well accepted by a large part of the population and is consumed by all social classes and age groups, in addition to being a food that is very rich in nutritional aspects. Peanut butter can also be supplemented with other foods, in order to increase its nutritional and sensory values. With this in mind, using cheese as an alternative to supplement peanut butter is a viable option, since it is a food that is highly appreciated by the Brazilian population due to its sensory and nutritional characteristics. In this sense, the present study aims to prepare peanut butter with cheese using the following ingredients: peanuts, mozzarella cheese, vegetable oil and salt. The nutritional composition and sensory evaluation of the peanut butter enriched with mozzarella cheese were analyzed in order to determine the public's acceptance and purchase intention. In this study, five peanut butter formulations were prepared, varying respectively from 0, 10, 15, 20 and 25% of mozzarella cheese. It was observed that the greater the amount of mozzarella cheese added to the peanut butter, the less energy the product produced. According to the results obtained, it is possible to conclude that the peanut butters enriched with mozzarella cheese did not reach the minimum result in relation to all the parameters analyzed (appearance, color, texture, flavor and overall acceptance), with the average of 7 (seven) being the minimum expected result. It is worth noting that sample E with 35% mozzarella cheese was the closest to the minimum sensory requirements, while sample C with 25% mozzarella cheese was the closest to the minimum sensory requirements for purchase intention. That said, it is clear that there is a need for better adaptation in the formulation or addition of extra components that increase the sensory qualities of the product. It is also clear that the product developed is unusual to the Brazilian palate, thus causing a high deviation in relation to the sensory requirements.

The Application of Conventional and Organic Fertilizers During Wild Edible Species Cultivation: A Case Study of Purslane and Common Sowthistle

The introduction of alternative crops, including wild edible and medicinal plants, in organic cultivation systems presents an attractive approach to producing healthy and high-quality products due to their content in beneficial compounds and increased nutritional value. The current study evaluated the impact of organic and conventional fertilization on the growth, quality, nutrient status and stress response of the two wild edible species, e.g., purslane (Portulaca oleracea L.) and common sowthistle (Sonchus oleraceus L.), under field conditions. The fertilization treatments included the following: a control (NoFert) treatment with no fertilizers added, base dressing with conventional fertilization (CoFert), base dressing with organic fertilization (OrFert), base dressing and side dressing with conventional fertilization (OrFert + SCoFert) and base dressing and side dressing with organic fertilization (CoFert + SCoFert). Organic fertilization was carried out using a commercial vinasse-based organic fertilizer. In both purslane and common sowthistle, the application of organic fertilizers provided comparable or even enhanced plant growth traits, macronutrient content (i.e., P and K for purslane, and N for sowthistle) and quality (i.e., total soluble solids) compared to the application of conventional fertilizers. On the other hand, conventional fertilization with supplementary fertilization positively influenced the plant growth of purslane (i.e., plant height and stems biomass), as well as its physiological parameters (i.e., chlorophylls content), total phenolics content and antioxidant capacity (i.e., DPPH and FRAP). Similarly, conventional fertilization led to increased total phenolics and antioxidants in common sowthistle, while variable effects were observed regarding plant physiology, stress response and antioxidant capacity indices. In conclusion, the use of organic fertilization in both purslane and common sowthistle exhibited a performance similar to that of conventional fertilization, although further optimization of fertilization regimes is needed to improve the quality of the edible products.

Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei.

Fresh raspberries are highly perishable, but lactic acid bacteria fermentation offers a favourable method for developing healthy products. This study investigated the effects of Lacticaseibacillus paracasei fermentation on the nutrients and phytochemicals of red raspberry nectar using widely targeted metabolomics, as well as its antioxidant activity. The fermentation notably disrupted the raspberry tissue structure, reshaped its non-volatile composition, and increased its DPPH and hydroxyl free radical scavenging abilities. A total of 261 compounds showed significant differences, with 198 upregulated and 63 downregulated. Among these, certain flavonoid glucosides (e.g., pelargonid-in-3-O-rutinoside, delphinidin-3-O-rutinoside-7-O-glucoside, and kaempferol-3-O-glucoside) were significantly downregulated, while some bioactive phenolic acids (e.g., 3-(4-Hydroxyphenyl)-propionic acid and DL-3-phenyllactic acid), alkaloids (e.g., deoxymutaaspergillic acid and indole-3-lactic acid), amino acids (e.g., L-phenylalanine and L-glutamine), and B vitamins (e.g., VB6, VB7, and VB3) were substantially upregulated. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis revealed that metabolic pathways and the biosynthesis of secondary metabolites contributed significantly to the new profile of fermented red raspberry nectar. These findings provide valuable insights for developing fermented raspberry products using Lacticaseibacillus paracasei, which can help minimise fresh raspberry loss and enhance their valorisation.

The Effectiveness of Promotion on Social Media Instagram Using Direct RatingMethod (A Case Study at Mini Organic Mart Surabaya)

Mini Organic Mart is a retail business that provides quality healthy and organic products. Mini Organic Mart has been promoting using social media, especially Instagram since 2016, but the way to attract consumer attention through social media is still low. Based on a preliminary survey, the average number of “likes” on popular photo reaches around 15 likes only. For business account, this number is relatively low. The aim of this research is to analyze the effectiveness of promotion conducted by Mini Organic Mart through its Instagram account. The analysis method used in this research is the Direct Rating Method. The primary data was obtained through the distribution of questionnaires via Instagram story, the sample was taken as many as 100 respondents through follower’s @jualprodukorganik_mom. The result of the research stated that the promotion carried out was very effective and the total direct rating score was 68.16 which was included in good promotion category.

Exploring the Correlation Between Salt Tolerance and Seed Nutritional Value of Different Quinoa Genotypes Grown Under Saharan Climatic Conditions.

Quinoa is an annual pseudocereal highly adapted to extreme environments and has become, at this point in time, an extremely popular food due to its exceptional and high nutritional quality. This study aims to investigate the association of quinoa salt tolerance at an early developmental stage with its grain nutritional value under the effect of severe climatic hurdles. The current findings revealed a significant variability between genotypes in salt response attributes at the first development stage, where genotypes Amarilla Sacaca (thereafter, A. Sacaca) and QQ57 exhibited high salt tolerance thresholds with a low salt sensitivity index (SI), and a high capacity for Na+ sequestration into vacuoles. A significant positive association was detected between salt tolerance degree and yield parameters, saponins (SAPs), and minerals contents, where genotype A. Sacaca exhibited the highest SAP content with 3.84 mg.g-1 and the highest amounts of K, Ca, P, and Fe. The analysis of fatty acid composition demonstrated a high significant negative correlation between crude fat content and salt SI, and between yield parameters. Despite its low harvest index (HI) and low seed oil content, the salt-tolerant genotype A. Sacaca showed a high nutritional quality for seed oil according to its lowest ω6/ω3 ratio (5.6/1) and lowest level of atherogenicity index (AI). The genotype 115R, defined as the most sensitive to salt stress, exhibited a high seed oil quality due to its low lipid peroxidation susceptibility as reflected by its oxidative susceptibility and peroxidizability indexes. The significance of this study includes the identification of valuable quinoa genotypes showing high efficiency in growth and yield under severe stress accompanied by a high nutritional value satisfying the market requirements for healthy, nutritious, and safe food products.

Improving emulsion stability: The role of flaxseed gum in stabilizing bovine bone protein hydrolysates emulsions

The use of natural proteins as emulsifiers in stable emulsion systems has gained attention due to the increasing demand for healthy food products. However, the limited thermal stability and ionic tolerance of BBPH restrict its application in emulsions. This study explores the effects of FG on enhancing the stability of BBPH-based emulsions. FTIR and SEM confirmed that BBPH and FG form complexes through hydrophobic and electrostatic interactions, with increasing FG concentrations leading to higher turbidity and particle size. At 0.4 % FG, emulsions showed the smallest particle size (9.12 μm) and the highest zeta potential (-28.73 mV), indicating optimal interaction. Raman spectroscopy further supported these findings, showing enhanced oil-complex interactions and favorable rheological properties. The emulsions exhibited excellent stability during storage, with a creaming index of 1.786 % after 7 days. Oxidation tests showed low POV (0.596 mg/L) and TBARS (6.24 mg/L) after 15 days. FG also improved resistance to environmental stress, providing theoretical support for the broader use of BBPH in the food industry and highlighting FG's potential in stabilizing protein-based emulsions.

Implementation of a UK supermarket intervention to increase purchasing of fresh fruit and vegetables: process evaluation of the WRAPPED natural experiment

BackgroundPlacement interventions, characterised by greater availability and more prominent positioning of healthy food products in supermarkets and other food stores, are associated with healthier patterns of purchasing and diet. The WRAPPED intervention study is a natural experiment that aims to evaluate a supermarket placement intervention to improve fruit and vegetable sales, household purchasing and the dietary quality of women and their children. Process evaluation, alongside the evaluation of outcomes, is essential to understand how interventions are implemented, under what circumstances they are effective, and their mechanisms of impact. This study aimed to assess the implementation of the WRAPPED placement intervention.MethodsThe study adopted a convergent mixed-methods design. Quantitative data extracted from study store planograms (visual representation of stores and product placement) before and after intervention implementation were used to assess the positioning of fresh fruit and vegetables in the first aisle from the front entrance (intervention dose). The availability of fresh fruit and vegetables in each study store was examined from stock-keeping unit (SKU) figures before and after intervention implementation. An intervention implementation survey (IIS) completed with store managers and senior supervisors before and 1- and 6-months post-intervention implementation enabled examination of the context across study stores. Semi-structured interviews with store managers and senior supervisors provided qualitative data about store staff experiences and perceptions of the intervention between 6-months post-intervention implementation.ResultsThe placement intervention was implemented with close adherence to the study protocol. There were marked differences, post-intervention implementation, in the positioning of fresh fruit and vegetables in intervention stores compared with control stores: median distance in intervention stores was 8.0 m (IQR 5.0 to 10.0) compared with 23.8 m (IQR 21.0 to 30.0) in control stores (P < 0.0001). The availability of varieties of fresh fruit and vegetables increased in intervention stores post-intervention compared with control stores: median (IQR) among intervention stores was 72 (51, 84) compared with 56.5 (50, 62) in control stores (P = 0.03). The mean change from baseline to post-implementation in number of different fruit and vegetables available in intervention stores was 15.3 (SD 16.7) (P = 0.01). IIS and interview data demonstrated little difference between intervention and store contexts over time. Reinforcing factors for intervention implementation included: head-office leadership, store staff views and attitudes and increased awareness of the importance of offering healthy food in prominent locations within stores.ConclusionThis study demonstrated that placement interventions which promote fresh fruit and vegetables to customers in discount supermarkets can be implemented effectively. These findings are encouraging for the implementation of national food policies which modify retail environments to improve population purchasing and dietary patterns.Trial registrationNCT03573973; Pre-results.

PEMANFAATAN KACANG TANAH UNTUK PRODUKSI SELAI KACANG COKLAT SEHAT BERGIZI

Peanuts are one of the agricultural products developed in Borisallo village. Peanuts are rich in fat (non-cholesterol), protein, carbohydrates, vitamins E, A, K and B-complex, minerals Fe, F, Ca, contain lecithin and choline, amino acids lysine, methionine and threonine, the fat content is 50% unsaturated fat, contains phytosterols that help the absorption of cholesterol and has a low glycemic index value because of its high fiber content. This activity aims to teach partners how to process peanuts into healthy and nutritious chocolate peanut butter. This activity is carried out by providing a pre-test questionnaire, followed by providing materials and training. PkM partners are given material about the nutrients contained in peanuts and their health benefits and training on how to process peanuts into healthy and nutritious chocolate peanut butter. Based on the results of the pre- and post-material questionnaires, the results obtained were an increase in partner understanding of ......%. It can be concluded that the implementation of PkM in Borisallo village, Parangloe district, Gowa Regency provides benefits for partners in utilizing peanut agricultural products into healthy, nutritious and popular food products. Keywords : Borisallo; peanut, chocolate peanut butter

Evaluation of the Dietary Habits of Polish and Greek University Students in the Context of the Health Benefits of Their Diets.

Background/Objectives: Eating habits and behaviors play a central role in maintaining health and overall well-being. In the case of young students, they affect not only appearance and general mood but also cognitive ability, concentration, and broader learning ability. For this reason, it is essential for young people to have well-balanced and wholesome diets. Methods: The study included 186 Polish and 136 Greek university students majoring in sports. The research tool was the validated survey questionnaire FFQ-6, and the data collected were additionally used to calculate the healthy diet index (pHDI-10). Results: Based on the analysis of the collected data, the dietary habits of the students surveyed were assessed, taking into account, among other things, the frequency of consumption of sweets, salty snacks, processed foods, and sweetened drinks, but also healthy products, including vegetables and fruit or vegetable and fruit juices. The data collected made it possible to determine an index of the health value of the participants' diet. Conclusions: The analysis of the collected data led to the conclusion that, more often than their Greek peers, Polish university students tend to reach for sweets, salty snacks, or sweetened drinks. Greeks were more likely to choose fruit and vegetables and vegetable and fruit juices. However, among both Poles and Greeks, the index of the health-promoting value of the diet is low, indicating a high risk of diet-related diseases of lifestyle. Similar trends can be observed among students of almost all nationalities, which makes it reasonable to consider the implementation of appropriate educational programs on nutrition and healthy lifestyle principles in general.

Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels

The objective of this investigation was to isolate amur catfish myofibrillar protein (AMP), emulsify it with rice bran oil, and assess its application in the silver carp surimi gel. The proportion and addition of AMP/rice bran oil emulsion on the gel properties were compared. The emulsion stabilized by 3 % AMP was stable when an oil/water ratio of 0.70 and 0.75 was employed, as evidenced by its appearance, microstructure, and rheological characteristics. The L*, a* and whiteness values of gels observably elevated when the emulsion blended (p < 0.05). The mechanical capacities (texture and rheology indicators) of surimi gels were dramatically improved with 5 % emulsion added (p < 0.05). However, the addition of excessive emulsion (up to 15 %) impeded the formation of surimi protein network and lowered water retention ability of surimi gels. Moreover, 5 % emulsion was distributed uniformly throughout the gel matrix, giving rise to the development of a dense and uniform network with high water binding capacity. Furthermore, the study on protein solubility expressed that the addition of the emulsion facilitated protein-protein interactions in surimi gels. In summary, the addition of 5 % AMP stabilized rice bran oil emulsion could yield a stronger surimi gel with increased whiteness. The resulting gels could serve as healthy fat-rich surimi-based products.

Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications

This review presents an approach to the incorporation of cyanobacteria and microalgae in yogurts and explores their impact on the nutritional, rheological, sensory, and antioxidant qualities of these products. First, the yogurt market context and its relationship with nutritional quality are outlined, emphasizing the quest for functional foods that meet consumer demands for healthy and nutritious products. A discussion of the incorporation of cyanobacteria and microalgae, especially Spirulina platensis, in foods, particularly yogurt, is then presented, highlighting the nutritional and functional benefits that this type of biomass can provide to the final product. The fermentation process and the quantity of algae to be incorporated are discussed to understand their fundamental role in the characteristics of the final product. In addition, this article considers some challenges such as sensory and rheological changes in the product resulting from the interaction of milk, algal biomass, and the fermentation process. Addressing these challenges involves delineating how these interactions contribute to changes in the traditionally consumed product, while obtaining a pro- and prebiotic product is crucial for creating an innovative dairy product that diversifies the market for derived dairy products with increased functional properties.