Demand For Healthy Food Research Articles

Development of a non-targeted metabolomics-based screening method for elucidating the metabolic characteristics and potential applications of Lacticaseibacillus paracasei

The increasing demand for healthy foods has led to widespread interest in lactic acid bacteria due to their potential health benefits. We propose the hypothesis that Lacticaseibacillus paracasei (L. paracasei) can produce beneficial metabolites under specific conditions, which offers potential applications in functional foods. In this study, we analyzed the fermentation supernatants and brown fermented milk metabolites of L. paracasei to identify those with possible applications in functional foods, which have great potential. We found that L. paracasei IMAU32642 produced unique metabolites, including docosahexaenoic acid (DHA), leucyl phenylalanine, and oleic acid in its fermentation supernatant. Meanwhile, L. paracasei IMAU60048 exhibited unique application prospects in brown fermented milk, with higher yields of arachidonic acid and caprylic acid compared to other strains. This study offers a new and effective method for screening L. paracasei. The study can promote the development of functional foods and enhance their health value.

Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country.

In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as perceived brand quality (BPQ) and brand satisfaction (BS) influence brand trust (BT) and brand loyalty (BL) in this relationship. The methodology includes a quantitative approach, using non-probability convenience sampling. Using an online survey, data were collected from 637 consumers. Analyses were performed using structural equation modeling (SEM-PLS). The results show no significant correlation between BI and PI, but BI significantly impacts BPQ, BS, BT, and BL. Furthermore, BPQ positively influences BS, BT, and BL, but it does not have a direct influence on PI. The findings suggest that a positive brand image satisfies consumers and generates long-term trust and loyalty. However, perceived quality does not always translate into purchase intention due to various barriers. Practical implications highlight the importance of building a strong and positive brand image to encourage demand for healthy products.

Effect of red ginseng extract on the quality characteristics of mayonnaise

Increasing consumer demand for healthy food leads to the pursuit of mayonnaise with fewer egg yolks. This study investigated the possibility of red ginseng extract (RGE) as an egg yolk alternative in mayonnaise. Mayonnaises were prepared by replacing different ratios (0%, 25%, 50%, 75%, and 100%) of RGE to egg yolks, and quality characteristics were analyzed. RGE was confirmed to have 17.51 mg/g of crude saponin, a water holding capacity of 0.21 g/g, and an oil holding capacity of 1.82 g/g. Antioxidant activities of mayonnaise were significantly increased by RGE content. In texture profile analysis, the cohesiveness, gumminess, and adhesiveness of mayonnaise decreased with the addition of RGE. Mayonnaise with 0% and 25% RGE substitution for egg yolk showed smaller oil droplets and higher viscosity and, therefore, the highest emulsion stability (p<0.05). In mayonnaises incorporated with high RGE concentrations (>75%), larger oil droplets increased, and emulsion properties were rapidly weakened. RGE also affected the sensory evaluation of mayonnaise; mayonnaises incorporated with 0% and 25% RGE showed high preference. RGE can be expected to play a positive role as a supplemental emulsifier and may expand the utility of red ginseng.

Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product

There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutritious annual plant that grows abundant during the hottest months of the year but is considered a by-product of the agricultural process, was utilized for the development of an innovative, ready-to-eat food product suitable for a vegetarian diet in the form of a bread spread. Following an initial small-scale experimentation for the stabilization of apparent quality attributes, the product’s recipe was finalized on an industrial scale, and the hazard analysis and critical control point (HACCP) for the manufacturing process, the physicochemical (pH, water activity) and sensorial analysis of the end product, together with its nutritional value, shelf-life, and antioxidant capacity, were determined. The results suggested that the acidic (pH 4.3) product had a shelf-life of a minimum of six months to one year and, according to EU legislation, it comprised a source of (dietary) fibers and protein, while being high in poly-unsaturated (e.g., omega-3, omega-6), and mono-unsaturated (e.g., oleic acid) fatty acids. Total phenolic content (TPC) with the Folin–Ciocalteau assay and total antioxidant capacity (TAC) using the Ferric-Reducing Antioxidant Power assay of the product, presented concentrations of 0.95 mg of gallic acid equivalent/g and 0.016 mmol of Fe2+/g of dry weight of sample, respectively. However, the predicted bioavailability for TPC and TAC was 28% and 31%, respectively. The product was evaluated positively by a panel of potential consumers without significant differences compared to conventional familiar products. The potential of using agro-food chain by-products, such as purslane, for the development of novel foods representing a healthy and tasty food choice at any time of the day is a promising opportunity for the food industry to meet growing consumer demands for more sustainable, nutritious, and healthy food products with a reduced environmental footprint compared to the traditional plant-originated products of intensive agriculture.

Understanding the role of awareness and trust in consumer purchase decisions for healthy food and products

The production of healthy food is determined by consumer demand, so it’s important to understand the patterns of consumer behavior when purchasing these items. This study evaluated the purchase behavior of consumers toward healthy food that lives in Mashhad-Iran. The sample size was 359 households, and the information on the sample was collected from an online questionnaire in August 2022. The results of the generalized ordered logit model showed that the increase in age, household income, healthy product awareness level, having a special diet, attention to the food freshness, the level of advertising and nutritional knowledge increased people’s desire to buy healthy food. Increasing household size led to a decrease in desire for people. It was also found that trust in the health of these foods had a positive effect on the tendency to purchase healthy food. Following the study, recommendations made to accelerate the demand for healthy food, which include using reliable food labels, increasing advertising, supporting healthy food producers, and increasing the stores of healthy products.

Review on the extension of shelf life for fruits and vegetables using natural preservatives.

Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility to microbial growth. Foodborne pathogens create a significant problem for consumers, food businesses, and food safety. Postharvest factors, including transportation, environment, and preservation techniques, cause a reduction in product quality. The present world is using synthetic preservatives, which have negative impacts on consumer health. Food safety and demand for healthy foods among consumers, the scientific community, and the food industry resulted in the exploitation of natural preservatives, which play an important role in their effectiveness, prolonged shelf life, and safety. Natural preservatives include plants, animals, and microbiological sources with polymers to extend shelf life, improve quality, and enhance food safety. This review specifically focuses on mechanism of action of natural preservatives, spoilage of fruit and vegetables, the importance of edible film and coating on fruits and vegetables.

Protocol for the Support Application for Food PAntrieS trial: design, implementation, and evaluation plan for a digital application to promote healthy food access and support food pantry operations.

Food-insecure households commonly rely on food pantries to supplement their nutritional needs, a challenge that was underscored during the COVID-19 pandemic. Food pantries, and the food banks that supply them, face common challenges in meeting variable client volume and dietary needs under normal and emergency (e.g., pandemic, natural disaster) conditions. A scalable digital strategy that has the capacity to streamline the emergency food distribution system, while promoting healthy food options, managing volunteer recruitment and training, and connecting to emergency management systems in times of need, is urgently required. To address this gap, we are developing a working mobile application (app) called the Support Application for Food PAntrieS (SAFPAS) and will evaluate its feasibility and impact on food pantry staff preparedness, stocking, and client uptake of healthful foods and beverages in two urban United States settings. This paper describes the protocol for a randomized controlled trial of the SAFPAS mobile application. We will conduct formative research in Baltimore, Maryland and Detroit, Michigan to develop and refine the SAFPAS app and increase scalability potential to other urban settings. Then we will test the app in 20 food pantries in Baltimore randomized to intervention or comparison. The impact of the app will be evaluated at several levels of the emergency food system, including food pantry clients (n = 360), food pantry staff and volunteers (n = 100), food pantry stock, and city agencies such as the local food bank and Office of Emergency Management. The primary outcome of the SAFPAS trial is to improve the healthfulness of the foods received by food pantry clients, measured using the Food Assessment Scoring Tool (FAST). Post-trial, we will conduct additional formative research in Detroit to prepare the app for scale-up. We anticipate that SAFPAS will improve alignment in the supply and demand for healthy foods among food pantry clients, food pantries, and city agencies which supply food in Baltimore. Real-time, bidirectional communication between entities across the system allows for increased situational awareness at all levels during normal and emergency operations. By conducting formative research in Detroit, we hope to increase the scalability of the SAFPAS app to additional settings nationwide. NCT87654321. https://classic.clinicaltrials.gov/ct2/show/NCT05880004.

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.

Exploring Microeconomic Dynamics and Challenges in Vegetable-Based Farming System

Horticulture based farming could be one of the potential sources to increase the income of farmers and employment generation in agrarian agriculture, as well as meeting the demand for healthy foods with changing consumption habit of the growing population. Therefore, during 2020-21, present study was conducted in Nagaon district of Assam with a sample size of 100 farmers using multistage random sampling where pretested schedule was used by PRA and interview method to examine the status, income, employment, and problems associated with horticulture-based farming system. Arecanut and coconut are found to be the common crops grown by all the selected farmers and the highest net return of Rs.298480 per ha from Vegetables+ Livestock component+ Spices +Coconut/Arecanut farming system out of the 6 selected farming systems. The labour employment was highest in Rice +Vegetables +Toria +Fishery+ Coconut/Arecanut farming system. In order to prioritize the problem, Pareto analysis is done and it has been found that animal menace and pest and disease are the major production problems causing (› 80 %) out of total 10 production problems. Marketing problems like processing, assembling and storage facility are major problems causing (› 80 % problems) among the sample farmers. To deal with the problems these farmers should be given proper training on management of animal and pest menace, proper storage facilities and post-harvest management. This may be the best strategy to address the yield loss occurs due to spoilage.

The Nexus between Climate Change and Nutrition Security and the Impact of this Relationship on Diet-Related Non-Communicable Diseases

Life-threatening climate change, and burgeoning nutrition insecurity compounded by a steady rise in chronic non-communicable diseases (NCDs) are the defining issues of our time. This study is an exploration of the nexus between climate change and nutrition and the impact of this relationship on diet related NCDs. Quantitative methodologies, utilizing a descriptive cross-sectional study design was adopted. The study was carried out across Kenya, informed by the devastating climate changes and NCD cases the country has experienced recently. To recruit the study participants, a random sampling technique was adopted to select a sample size of 190. The study utilized an online questionnaire uploaded on KoboCollect and the link to the questionnaire was shared via WhatsApp, Facebook, Twitter, LinkedIn, and email. The quantitative data was downloaded and synchronized with Statistical Package for Social Science (SPSS version 26.0) which was used to analyse the data. The study found that an increase in the price of basic food commodities, reduced amount of reliable agricultural output, destruction of crops, and change in the nutritional content and food composition are some of the major effects of climate change on nutrition security. Moreover, the study found that depletion of nutrition sources leads to diet-related NCDs (diabetes and hypertension) through increased consumption of unhealthy foods (calory and fat-dense diets), reduced access to recommended food for those living with diabetes and hypertension, and lack of food diversification. The study also found that increased demand for healthy foods has both positive and negative implications. Positive impacts reported include increased agricultural activities and innovations to address the growing demand for healthier. Negative impacts reported include strain on food production capacity and unsustainable agriculture practices that have long-term health effects. Policymakers are called upon to formulate policies that guarantee public health even amid the evolution of innovations that promise to address shortfalls in food availability, accessibility, reliability, and utilization

Application of Pulsed Electric Field‐Ultrasound Technique for Antioxidant Extraction from Yarrow: ANFIS Modeling and Evaluation of Antioxidant Activity

Oxidation reactions negatively impact the taste and shelf life of the oils. Antioxidants are commonly employed to mitigate the development of off‐flavors and rancidity and thereby extend the shelf life of oil. In response to consumers’ increasing demand for healthy foods, there is a notable focus on incorporating naturally sourced antioxidants. Yarrow plant is a good source of natural antioxidants which could be used in improving the quality of the oils. Therefore, in this study, adaptive ANFIS was employed to investigate the extraction of antioxidant compounds from the yarrow plant using the pulsed electric field‐ultrasound method. The extraction process was performed at varying pulsed electric field intensities (0.25, 3.25, and 6.25 kV/cm) and different ultrasound durations (20, 40, and 60 minutes). Then, the impact of incorporating the plant extract on the oxidation parameters of sesame oil was assessed during storage. Results demonstrated that the extraction efficiency consistently increased with rising pulsed electric field intensity and ultrasound treatment time. However, the levels of total phenol, DPPH, and ascorbic acid content initially increased and then decreased at higher pulsed electric field intensity during longer ultrasound treatment. Furthermore, an increase in acidity and thiobarbituric acid index was found during prolonged storage time, while the peroxide level in the samples peaked on the 5th day of storage before declining. The high correlation coefficients between experimental results and model outputs underscored the models’ accuracy, representing their efficacy in controlling the extraction conditions using the pulsed electric field intensity‐ultrasound extraction method and utilizing the extract in sesame oil.

Social demand for Healthy Food for pupils in Ukraine: Case of Kharkiv region

The article discusses the issue of healthy eating in Ukraine, namely the public demand for healthy eating and, as a result, the demand for reforming the nutrition system. The focus of the study is on students, which was done for several reasons: eating habits are formed at school age and become the basis for attitudes towards nutrition in adulthood; students are a social group that is particularly influenced by media marketing technologies and the advertising industry. Marketing in the media mainly promotes fast food and other types of junk food, which contradicts the formation of a healthy lifestyle. The Department of Science and Education of the Kharkiv Regional State Administration, together with V. N. Karazin Kharkiv National University, conducted a survey of 8-11th grade students of general secondary education institutions in Kharkiv region about their diet at school and at home. The online survey of students lasted from March 10 to April 12, 2021. A survey of parents and teachers of students was conducted from April 26 to July 1, 2021. The article analyzes the results of the study of nutrition in schools in Kharkiv region in several areas: sufficiency, accessibility of school meals, habits and attitudes. One of the main conclusions reached by the authors is that there is a demand for healthy food in schools and for improving the school diet. This conclusion raised the following research question: how to meet this demand. However, this issue is a systemic one, and therefore its solution plan should include the interests of all stakeholders. Based on the common areas of the concept of sustainable development and the theory of social cohesion, the authors propose the introduction of innovative living laboratories. Innovation laboratories are aimed at involving consumers in the evaluation of products and services along with other stakeholders. The article was published within the framework of the project "Stimulating Urban Food System Transformation through the Implementation of Innovative Living Laboratories" (FUSILLI) under the grant agreement № 101000717 (HORIZON2020).

HEALTH DETOX DRINK: SOCIALIZATION OF PRODUCTION COST CALCULATIONS, SELLING PRICE DETERMINATION, AND PRODUCT MARKETING AN EFFORT TO IMPROVE THE ECONOMY OF URBAN COMMUNITIES IN MERUYA SELATAN

Greening can provide benefits for Meruya Selatan residents who have limited land by using the hydroponic method to grow crops. In order to increase the buying and selling power of hydroponic vegetables, it is necessary to develop the business by adding types of products derived from hydroponic harvests, namely health detox drinks, to improve the economy and family food security. This activity is designed holistically to introduce people to calculating basic prices and selling prices, as well as marketing products online through social media and marketplaces. Potential that can be developed by partners includes the willingness of Meruya Selatan PKK women, internet networks, awareness of entrepreneurship, increased demand for healthy food and drinks, especially hydroponic vegetables and derivative products, health detox drinks. In the end, this activity is expected to improve the economy of the urban communities targeted by the activity.

Bioenrichment technology of γ-aminobutyric acid

γ-aminobutyric acid (GABA), a non-protein amino acid, plays an important role in the human nervous system. GABA has revealed numerous physiological benefits in the medical and pharmaceutical fields in humans. It is regarded as an edible alternative treatment for the prevention and treatment of many diseases. As a result, GABA-rich functional foods are highly favored by consumers. Therefore, in order to meet the demand for healthy food, the use of effective and safe enrichment methods to increase the content of GABA in food has received much attention. The content of GABA in natural foods, bioenrichment techniques, and the health benefits of GABA-rich foods are discussed. In addition, this paper also discusses the shortcomings and future challenges of GABA bioconcentration technology, in order to provide a new idea for the investigation of GABA enrichment technology.

Modeling the impregnation of roselle antioxidants into papaya cubes

The increasing demand for healthy foods has recently encouraged research focused on incorporating antioxidant compounds from bioactive-rich sources into other foodstuffs; however, the studies aimed at modeling the mass transfer occurring during the enrichment of food matrices with bioactive substances remain scarce. This work investigated the modeling of water loss, solids gain, impregnation of bioactive compounds - total phenolics (TPC) and total anthocyanins (TAN) - and changes in total antioxidant capacity (TAC) of papaya cubes infused with a roselle extract/sucrose solution (RESS). The RESS was used to impregnate 15 mm papaya cubes in the mass ratio of 15:1 at 45, 55 and 65 °C for different immersion times (0, 10, 15, 30, 60, 90, 120, 180, 240, 300, and 360 min). A novel semi-analytical solution for the unsteady-state diffusion equation considering the product shrinkage was proposed for describing experimental mass transfer data and for obtaining equilibrium points and effective diffusivities of migrating species. After 360 min, RESS-impregnated papaya cubes increased their TPC, TAN, and TAC in about 670–990 mg GAE/100 g fresh weight (FW), 48.8–65.0 mg C3G/100 g FW, and 805–1004 mg TE/100 g FW from 402 ± 53 mg GAE/100 g FW, 0 mg C3G/100 g FW, and 679 ± 62 mg TE/100 g FW. Diffusivities for water, total solids, TPC, TAN, and TAC were in the ranges of 1.76–12.6, 0.90–2.54, 0.65–10.8, 0.36–1.32, and 3.31–11.1 ( × 10−10) m2/s, respectively. These values were overestimated in about 23 ± 6% when papaya shrinkage, accounting up to a 50% volume loss, was not considered in the calculations.

Systems dynamics for healthy and sustainable local food environments

Abstract Background Current food environments steer unhealthy food choices, increasing the risk for diet-related non-communicable diseases. Changing food environments is complex and underlying system dynamics of local food environments are relatively unclear. This study aimed to identify factors and leverage points that shape local food environments and to develop systemic actions with local stakeholders to improve food environments. Methods Two workshops (in 2022) were held in a Dutch municipality using a community-based system dynamics approach in which a variety of stakeholders (n = 13) participated (e.g., policy maker, retailers, health coach, citizens). Group model building exercises were used to identify factors shaping the local food environment and to develop a causal loop diagram. Subsequently, leverage points and actions to improve food environments were identified by the stakeholders. Results Based on the first workshop, a total of 46 factors influencing the local food environment were identified and categorized into four subsystems including commercial-, political-, global- and societal factors. The leverage points included the anti-lobby from food industry, food industry's willingness to change, Government/consumer priority on healthy food, food policy, e-commerce and platform economy, demand for healthy food, time to prepare/consume meals. In correspondence, 20 actions to improve the local food environment were identified during the second workshop. Moreover, the exercises initiated dialogues and collaborations between the participating stakeholders to adapt their local food environment. Conclusions This research yielded one of the first causal loop diagrams showing the multiple and varied factors influencing the local food environment. It underlines the importance of using a systems approach to adapt and improve food environments. More work is needed to implement the developed actions and to translate the system dynamics approach for use by non-academics. Key messages • Food environments are complex adaptive systems, which require a systems dynamic approach to generate change. • Food environments need to be adapted at multiple levels requiring multiple pathways and stakeholders to succeed, and thus move away from single component interventions.

Use of adapted maternal strain in tilapia production (Oreochromis niloticus)

The world fish production has been growing in response to the great demand for healthy food and Brazil has the conditions to export fish. However, the development of the chain is necessary, with the use of production techniques and tested genetic material. Tilapia is an excellent breeder, however studies on specialized varieties need to be conducted. In view of the above, the present study aimed to evaluate the applicability of the MGTUFLAP variety as a matrix in diallel crossings with two commercial varieties widely spread in the territory and the performance of the offspring. Data from offspring originating from nine distinct genetic groups produced in the 2015/2016 aquaculture year were collected in the fish farming sector of the Federal University of Lavras. All animals were weighed and had their morphometry measured, then slaughtered and processed in order to obtain the weight of the cuts and processing residues. The general and specific combining ability and the maternal effect were estimated and the morphometric averages, cuts and yields were grouped using the Skott Knott method (p<0.05). In general, the genetic groups descending from MGTUFLAP variety showed worse performance for head size and filet weight, but obtained higher filet yield and lower carcass yield. The adapted variety showed good general and specific combining ability, as well as better maternal effect on the traits of head weight and filet yield. We conclude that the variety MGTUFLAP presents good results in crossbreeding and the females are an excellent option for maternal line.

A scoping review of the impact of Food Policy Groups on local food systems in high-income countries.

This scoping review aimed to explore international evidence on the impact of Food Policy Groups (FPGs) on local food systems, in urban and rural regions of high-income countries. Peer-reviewed and grey literature were searched to identify thirty-one documents published between 2002 and 2022 providing evidence on the impact of FPGs. Activities spanned domains including increasing food equity (e.g. strengthening school meals programmes); increasing knowledge and/or demand for healthy food (e.g. food literacy programmes with children and adults); increasing food access (e.g. enhancing local food procurement); environmental sustainability (e.g. promoting low-waste food items on café menus); economic development (e.g. ensuring local businesses are not outperformed by large food distributors); and increasing food system resiliency (e.g. establishment of local produce schemes). Most FPGs reported conducting activities that positively influenced multiple food system domains and reported activities in urban areas, and to a lesser extent in rural areas. Our study highlighted a range of qualitative and quantitative evaluation strategies used to measure FPGs' impact on local food systems. Our recommendations focus on regular and systematic evaluation and research surrounding the impact of FPG activities, to build the evidence base of their impact. Ideally, evaluation would utilise comprehensive and established tools. We recommend exploring the establishment of FPGs across more regions of high-income countries, particularly rural areas, and forming partnerships between FPGs, local government and universities to maximise implementation and evaluation of activities.

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review.

Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.

Fermentation parameters in the rumen of goats supplemented with polyphenol oxidase derived from Gliricidia sepium leaves under in vitro conditions

Abstract. Huda AN, Sabarudin A, Jayanegara A, Soetanto H. 2023. Fermentation parameters in the rumen of goats supplemented with polyphenol oxidase derived from Gliricidia sepium leaves under in vitro conditions. Biodiversitas 24: 3282-3290. The growing demand for healthy foods derived from ruminant products is restricted by the high content of saturated fatty acids in meat or milk due to the process of rumen biohydrogenation. Recent reports from intensive studies using polyphenol oxidase (PPO), an enzyme in plants’ secondary metabolism, as the inhibitor of rumen biohydrogenation cost doubt of ruminant products. PPO is assumed to increase the supply of UFA by reducing the rate of biohydrogenation due to rumen microbes’ activity. Microbes of the rumen, including species of bacteria and protozoa are responsible for rumen biohydrogenation. The present study investigated the effect of adding PPO derived from Gliricidia sepium leaves on fermentation parameters in the rumen, including protozoa density and diversity, fatty acid profile, volatile fatty acid profile, and the efficiency of microbial protein synthesis under in vitro conditions. The experiment was carried out through an in vitro rumen fermentation method, consisting of five treatments, i.e., negative control, positive control, the addition of 0.1 ml, 0.3 ml, and 0.5 ml PPO emulsion. The most dominant type of protozoa among all treatments was Entodinium spp. PPO emulsion increases the efficiency of microbial protein synthesis and volatile fatty acid concentration. 0.5 ml PPO emulsion increases linoleic acid. In conclusion, this finding poses a question on the role of rumen protozoa in lipid biohydrogenation in the rumen. A further experiment on the benefits of adding PPO regarding rumen biohydrogenation under in vivo conditions is warranted.