Low-fat Products Research Articles

Emulsion Structural Remodeling in Milk and Its Gelling Products: A Review.

The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fat milk products with good performance or dairy products with nutritional reinforcement, the original emulsion structure of milk can be restructured. According to the type of lipid and emulsion structure in milk, the remolded emulsion structure can be divided into three types: restructured single emulsion structure, mixed emulsion structure, and double emulsion structure. The restructured single emulsion structure refers to the introduction of another kind of lipid to skim milk, and the mixed emulsion structure refers to adding another type of oil or oil-in-water (O/W) emulsion to milk containing certain levels of milk fat, whose final emulsion structure is still O/W emulsion. In contrast, the double emulsion structure of milk is a more complicated structural remodeling method, which is usually performed by introducing W/O emulsion into skim milk (W2) to obtain milk containing (water-in-oil-in-water) W1/O/W2 emulsion structure in order to encapsulate more diverse nutrients. Causal statistical analysis was used in this review, based on previous studies on remodeling the emulsion structures in milk and its gelling products. In addition, some common processing technologies (including heat treatment, high-pressure treatment, homogenization, ultrasonic treatment, micro-fluidization, freezing and membrane emulsification) may also have a certain impact on the microstructure and properties of milk and its gelling products with four different emulsion structures. These processing technologies can change the size of the dispersed phase of milk, the composition and structure of the interfacial layer, and the composition and morphology of the aqueous phase substance, so as to regulate the shelf-life, stability, and sensory properties of the final milk products. This research on the restructuring of the emulsion structure of milk is not only a cutting-edge topic in the field of food science, but also a powerful driving force in promoting the transformation and upgrading of the dairy industry to achieve high-quality and multi-functional dairy products, in order to meet the diversified needs of consumers for health and taste.

Lactic acid bacteria fermentation-induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture.

Egg white (EW), a rich protein source, holds promise for creating a high-protein, low-fat gel product. However, browning issues during heating and sterilization have hindered its wider application. In this study, lactic acid bacteria fermentation was employed to eliminate reducing sugar in EW, and its impact on the molecular structure and gelling properties was explored. The results revealed that fermentation would trigger protein structural unfolding and aggregation, evident from higher fluorescence intensity and enlarged protein particle diameters, resulting in the decrease in gelling hardness. In comparison, Streptococcus thermophilus-fermented EW (under 6×108CFU/mL incubation rate, fermented for 6h) exhibited the highest gel hardness, ascribed to the relatively weaker structure transformation, with high water holding capacity and stronger intermolecular hydrophobic interaction. To further enhance the gelling properties of fermented EW, membrane concentration treatment was applied, exhibiting superior characteristics in appearance, aroma, and taste. In summary, lactic acid bacteria fermentation and concentration are feasible solutions to improve appearance and texture of EW gels simultaneously. The research findings offer eco-friendly and practical strategies for enhancing the quality of EW gels, providing valuable theoretical insights for the development of innovative, texture-rich, and healthy nutritional foods.

Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities

Dietary fibers with excellent processing characteristics and water-holding capacity garnered significant attention in low-fat fried products manufacturing, but further research is lacking to elucidate fat reduction mechanisms. Three dietary fibers were added to the batter of fried batter-breaded fish nuggets, the increased maximum wavelength, fluorescence intensity, surface hydrophobicity value, and S-S/free-SH ratio revealed the enhanced exposure and interaction of hydrophobic groups within gluten. Conversion from both -SH into S-S bonds, and α-helix into β-turn confirmed the establishment of the gluten gel network and a substantially increased gel strength. X-ray diffraction demonstrated the inhibition of amylose-lipid complex formation due to the competitive amylose binding to dietary fiber. Finally, reduced oil effects were evident in surface and penetrated oil contents and oil distribution fluorescence diagram. The work clarified the interactions among dietary fiber, wheat starch and gluten, indicating the composite gel network formation and the crust characteristics alterations, ultimately inhibiting oil penetration.

Producing Gel With Various Ingredients: a Review

<p><strong>Abstract.</strong> Unhealthy fat choices in diets are linked to obesity and other health problems. The food industry faces a challenge to develop low-fat products that maintain desirable textures and functionalities. Food gels, semi-solid materials formed by small molecules or large organic molecules that can hold liquids, offer a promising approach for replacing fat in various food applications like yogurt, ice cream, and cheese. This review discusses recent research on: Types of biopolymers used for fat substitution in gels, including proteins, polysaccharides, and their combinations. The importance of rheological studies in understanding the characteristics of these fat-substituted gels. How manipulating rheological parameters can influence the texture and properties of food products.</p><p><strong>Keywords:</strong> </p><p align="left">Gel, Rheology, Fat, Protein, Polysaccharide</p>

Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability

This paper investigated the differences in the structure and properties of diglyceride (DAG) oleogels (DAG as the oil phase) and triglyceride (TAG) oleogels (TAG as the oil phase) with different gelator concentrations of beeswax (BW) and monoacylglycerol (MAG). When BW was used as gelator, compared with TAG oleogels, the mass of β′ crystals in DAG-oil based oleogels increased, the crystal network stability improved, and the G′ increased. In addition, the DAG-oil based oleogels prepared with BW showed hydrogen bonds. When MAG was used as gelator, the G′, the thermal and crystal network stability of DAG-oil based oleogels decreased compared to TAG oleogels, and large number of crystal clusters were formed. In addition, DAG-oil based oleogels showed lower oxidative stability than TAG oleogels. These results contribute to a better understanding the properties of DAG oil based oleogels and facilitate the development of low-fat functional plastic products.

Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato (Ipomoea batatas L.Lam)

Consumers seek low-fat fried products with appealing color, texture, and taste to avoid health issues like obesity and cardiovascular disease associated with high-oil-content foods. Frying conditions, including time and temperature, greatly affect the moisture, texture, oil content, and color of fried foods. The objective of this study was to optimize frying time and temperature to obtain quality fried chips from three varieties of orangefleshed sweet potato roots. The study examined how frying temperature (ranging from 140 to 180°C) and time (2 to 6 mins) affect the quality of fried chips, assessing attributes like moisture content, oil content, color, and texture. Significant impacts of frying time and temperature on chip quality were found across all varieties using central composite design tests and mathematical models (p<0.05). Optimal frying conditions were determined through response surface methodology analysis, which was 154.8℃ for 3.82 mins, 160.1℃ for 3.66 mins, and 162.65℃ for 3.04 mins for Kabode, Dilla, and Kulfo varieties, respectively, guiding sweet potato fried chip producers to achieve satisfactory results economically and efficiently.

Reproductive and Physiological Responses and Egg Quality Traits of Isa Brown Chickens fed Diets fed Ginger or Turmeric Powder under Tropical Hot Environments

The increasing demand for healthy and low-fat poultry products by consumers has necessitated the use of natural growth promoters to enhance hens’ laying performance. This study investigated the reproductive response and egg quality traits of pullet chickens fed dietary turmeric (Curcuma longa) and ginger (Zingiber officinale) powder. Four hundred and twenty egg-type chicks of Isa Brown at three weeks old were assigned to 5 treatments: basal diet (G0); basal diet supplemented with 1.5 % (G1.5) or 3% (G3) ginger or 1.5(T1.5) or 3% (T3) turmeric during a 60 week trial period. A complete randomized design arrangement was applied. The results showed that the best (p<0.05) hen-day production, hen-housed production, egg mass, feed conversion ratio (FCR), age at first lay and weight at first lay were obtained for birds receiving the 1.5% ginger ration. A higher mortality rate was experienced among the control groups (9.82%), while egg traits revealed significantly higher values of albumen height in hens placed on 1.5 and 3% turmeric powder compared to the other treatment groups. The study concluded that dietary ginger and turmeric enhanced the reproductive performance and egg quality of egg-type chickens over their commercial production lifespan without impairing their overall well-being.

Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443mg GAE/100g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128mg GAE/100g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.

Pectin from Durian (Durio zibethinus Murray) Peel: Microwave-Assisted Extraction Followed by Solvent Extraction

The world market demand for pectin has been growing fast due to the expanding consumer base for low-calorie and low-fat food products. Thus, there was a need to explore other sources of pectin. This study extracted pectin from durian (Durio zibethinus Murray) peel cv. Long lab-lae. Before solvent extraction, microwave-assisted extraction was utilized to improve the pectin yield. The parameters during the pectin extraction process were investigated using acetic acid concentrations ranging from 10 to 40 % at pH 2, extraction temperatures ranging from 40 to 100 °C, and extraction times ranging from 2 to 6 h. The pectin extraction was carried out at pH 2.0 because a higher pH significantly reduced the yield. The results showed the parameters had a significant influence on the yield. It decreased at a higher acid concentration, extraction temperature and extraction time. It was noticed that the pectin turned into liquid at a higher temperature, 100 °C. Therefore, the optimum conditions for extracting the highest yield of pectin were 20 % acetic acid, an extraction temperature of 80 °C, and an extraction time of 2 h. The pectin yield under these optimum conditions was 1.91 %. The Fourier transform infrared spectroscopy (FT-IR) analysis confirmed the presence of functional groups in the fingerprint region of identification for polysaccharides in the extracted pectin. The FT-IR spectrum of the pectin in durian peel was extremely close to that of commercial pectin. There was limited published data on extracting and characterizing pectin from durian peel. Thus, this study could pave the way for using durian peel pectin, for instance, in food processing (i.e., gelling agent for weak-acid, low-calorie food) and pharmaceutical applications. Furthermore, using durian peel, which is agricultural waste, reduces the disposal and burning of waste to the environment, causing several pollutions and improving the economic value of durian peel. HIGHLIGHTS Acetic acid concentration, extraction temperature and time impacted durian peel pectin yield Durian peel pectin yield was decreased at a higher acetic concentration, extraction temperature and time The optimum extraction conditions were 20 % acetic acid, 80 °C and 2 h FT-IR spectrum of the durian peel pectin was extremely close to that of commercial pectin GRAPHICAL ABSTRACT

Characterization of the exopolysaccharide produced by Pediococcus acidilactici S1 and its effect on the gel properties of fat substitute meat mince

Exopolysaccharide produced by lactic acid bacteria has various functions. In the present study, one anti-oxidant polysaccharide fraction, namely S1-EPS, was extracted and purified from Pediococcus acidilactici S1, and its structure and its potential effect on the gel properties of fat substitute meat mince were investigated. The results showed that S1-EPS, one of homogeneous polysaccharides, was mainly composed of Gal, Glc, and Man in molar ratio of 7.61: 15.25: 77.13 and molecular weight of 46.975 kDa. The backbone of EPS-S1 contained →2,6)-α-D-Manp-(1→，→2)-α-D-Manp-(1→,→3)-α-D-Glcp-(1 → and a small amount of→6)-β-D-Manp-(1→. The linkages of branches in EPS-S1 were mainly composed of α-D-Manp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-2 or β-D-Galp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-6. Furthermore, as S1-EPS increased, the meat minced gel pores decreased, and the surface became smooth. A remarkable inhibitory effect on the lipid oxidation of meat minced gel was found as S1-EPS concentration increased. Overall, S1-EPS was found to have substantial potential in low-fat meat products by serving as a natural, anti-oxidant, and functional additive.

Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles

In the ongoing quest to formulate sensory-rich, low-fat products that maintain structural integrity, this work investigated the potential of bigels, especially those created using innovative Pickering techniques. By harnessing the unique properties of whey protein isolate (WPI) and whey protein microgel (WPM) as interfacial stabilizers, WPM-based Pickering bigels exhibited a remarkable particle localization at the interface due to specific intermolecular interactions. The rise in protein concentration not only intensified particle coverage and interface stabilization but also amplified attributes like storage modulus, yield stress, and adhesiveness, owing to enhanced intermolecular forces and a compact gel matrix. Impressively, WPM-based Pickering bigels outshone in practical applications, showcasing exceptional oil retention during freeze–thaw cycles and extended flavor release-a promising indication for frozen food product applications. Furthermore, these bigels underwent a sensory evolution from a lubricious texture at lower concentrations to a stable plateau at higher ones, offering an enriched consumer experience. In a comparative digestibility assessment, WPM-based Pickering bigels demonstrated superior prowess in decelerating the release of free fatty acids, indicating slowed lipid digestion. This study demonstrates the potential to fine-tune oral sensations and digestive profiles in bigels by modulating Pickering particle concentrations.

Starch Enzyme Modification Optimization for the Texture Correction of a Low-Fat Fermented Milk Product

A fermented milk product with low or zero fat content is in demand among consumers. In this regard, an urgent task for manufacturers is to preserve or imitate the rheological and textural parameters of a full-fat product that affect the organoleptic evaluation and the overall attractiveness of a low-fat product for the buyer. The authors studied an impact of tapioca starch treated with the industrial amylolytic enzyme preparation Alfalad BN® as a texture corrector in the low-fat thermostatic product technology. The methods included determination of moisture retention, syneresis, dynamic viscosity, and texture profile analysis. A man developed the optimization model for the starch enzyme modification for correcting the texture of a low-fat fermented milk product based on a symbiotic starter culture. Using mathematical modeling (RSM response surface methodology), the researchers found the optimal range of enzyme preparation concentration values (0.20–0.25 U/g) and time (25–35 min) for starch modification to apply in the fermented milk drink technology further. Developed experimental fermented milk product has the best textural and rheological indicators in comparison with the control – a low-fat product using traditional technology: syneresis of the product with starch is lower by 21.56 %, viscosity is higher by 27.09 %, adhesion is higher by 7.49 %, stickiness is lower by 6.15 %, CWS is higher by 4.61 %; other parameters are at the level similar to the control. The described changes lead to an increase in the consistency and density of the low-fat fermented milk product improving the consumer perception of its taste.

Potential Applications of Yeast Biomass Derived from Small-Scale Breweries

Yeast biomass, a brewery by-product of the world’s substantial alcohol beverage industry, finds successful applications in the fodder industry and food additive production. This is attributed to its rich nutritional profile that comprises high protein and vitamin content. Nonetheless, in small-scale breweries, yeast slurries present a significant challenge, as the quantities obtained are insufficient to attract the attention of the food industry. The disposal of yeast contributes substantially to the organic load of wastewater (approximately 40%) and elevates water consumption (3–6 hL/hL of beer), consequently escalating production costs and environmental impact. In recent years, diverse potential applications of products derived from yeast biomass have emerged, encompassing the substitution of sera in cell culture media, the fortification of animal feed with vitamins and selenium, the utilization of beta-glucan in low-fat food products, and the development of functional foods incorporating yeast-derived peptides. These peptides exhibit the potential to safeguard the gastric mucosa, prevent hypertension, and address neurodegenerative disorders. The rising demand for value-added products derived from yeast underscores the potential profitability of processing yeast from small breweries. Due to the high equipment costs associated with yeast biomass fractionation, the establishment of specialized facilities in collaboration with multiple small breweries appears to be the most optimal solution.

Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses

PurposeThis paper delves into evaluating the effectiveness of warning messages as a deterrent against excessive fat consumption. It examines how consumers perceive the fat content of food products when presented with two distinct label types: (1) a textual warning, providing succinct information about the fat content, and (2) a pictorial warning, offering a visual representation that immediately signifies the fat content.Design/methodology/approachTwo quantitative studies were carried out. Study 1 employed a questionnaire to evaluate the efficacy of textual and pictorial warning messages on high- and low-fat food products. Similarly, Study 2 replicated this comparison while incorporating a neuromarketing instrument to gauge participants’ cerebral reactions.FindingsResults indicate that pictorial warnings on high-fat foods significantly deter consumers’ purchasing intentions. Notably, these pictorial warnings stimulate the left prefrontal area of the cerebral cortex, inducing negative emotions in consumers and driving them away from high-fat food items.Originality/valueWhile the influence of images over text in shaping consumer decisions is well understood in marketing, this study accentuates the underlying mechanism of such an impact through the elicitation of negative emotions. By understanding this emotional pathway, the paper presents fresh academic and managerial perspectives, underscoring the potency of pictorial warnings in guiding consumers towards healthier food choices.Highlights Textual warnings do not seem to discourage high-fat product consumption.A pictorial warning represents the fat content of an equivalent product.Pictorial warnings decrease the intention to purchase a high-fat product.Pictorial warnings determine an increase in negative emotions.

The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “Tsalafouti”

Tsalafouti cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study was to chemically characterize the Greek cheese Tsalafouti, with a special focus on its fatty acid profile and the potential nutritional effect it may have. Standard methods were used to assess the physicochemical profile of Tsalafouti cheese, while a fatty acid profile was determined using gas chromatography. The analysis revealed average values, including a pH of 3.94, moisture content of 75.05%, protein content of 8.86%, and fat content of 11.3%. The fatty acid profile highlighted the predominance of health-important fatty acids, such as oleic acid, known for its well-established health benefits. Additionally, the health lipid indices of Tsalafouti were assessed by calculating the atherogenicity index (IA), the thrombogenicity index (IT), the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (HH), the health-promoting index (HPI), and the PUFA-n-6/PUFA-n-3 ratio. The values of these indices indicate the quality concerning proatherogenicity, prothrombogenicity, and the risk of cardiovascular issues. Notably, all the above health indicators are consistent with known health effects. Importantly, the ratio of ω6/ω3 fatty acids aligns with the nutritional recommendations of the World Health Organization. Based on these results, Tsalafouti cheese emerges as a low-fat product and source of protein with potential functional properties, distinguishing itself from other cheeses in the market.

Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance

This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treatment could improve tenderness. When the center temperature increased to 100 °C, the shear force of samples from the low-level heat (LH) group increased by around 3-fold, and HH reduced this upward trend. This result was mainly attributed to the shorter heating time undergone by the HH-treated samples compared to the LH treatment, which resulted in less structural shrinkage and faster passing through the protein denaturation interval of the samples. These changes alleviated temperature fluctuations caused by water loss. This explanation could be confirmed by the results of T2 relaxation time and Fourier transform-infrared spectroscopy (FT-IR). However, the LH treatment caused a slower rise in oil temperature due to more moisture migration, which required the samples to undergo longer thermal denaturation, leading to a deterioration in tenderness. Moreover, histological analysis revealed that the greater integrity of endomysium in the HH group inhibited water loss and oil absorption, which contributed to obtain low-fat meat products with higher tenderness. This study provides support for the industrialization of traditional pork cuisines using oil as the heating medium.

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties.

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%-10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

Comparative quality attributes and sensory acceptance of deep-fried and oven-cooked broiler chicken nuggets

The growing concern over consumption of fatty foods had increased the focus on formulating and developing nutritious and tasty low-fat meat products. However, the cooking methods employed during preparation of a food can change consumer’s perception about the product. Breast and thigh muscles were deboned, grounded, mixed with nugget ingredients to form an emulsion, and then divided into two. Each part was deep-fried or oven-cooked after cutting into nugget pieces (3.5 cm diameter, 1.5 cm thickness, 20.5 g weight). Yield (%), moisture (%), organoleptic characteristics (9 point hedonic scale), cholesterol (%), phenol (mgGAE/100g), were assessed on fresh while Thiobarbituric Acid Reactive Substances (TBARS µg MDA/Kg) and Total Viable Counts (TVC cfu/g) were observed at 0, 7, 14 days of storage. Data were analysed using T-test and factorial analysis @ α = 0.05. Oven cooked nuggets yield (90.43) and moisture (55.84) were significantly higher (Pr t &lt;0.05) than 79.94 (yield) and 52.39 (moisture) deep fried nuggets. No significant differences (Pr t&gt;0.05) in colour, aroma, tenderness and overall acceptability were observed in both nuggets. Flavour (6.00) and juiciness (5.00) of oven-cooked nuggets are significantly higher (Pr t&lt;0.05) than 4.83 (flavour) and 3.17 (juiciness) of deep-fried nuggets. Cholesterol (62.74) and phenol (176.12) contents of deep-fried nuggets were higher (Pr t&lt;0.05) than 55.72 (cholesterol) and 144.53 (phenol) of oven cooked nuggets. Oven-cooked nuggets TBARS (2.44, 2.69, 4.21) were significantly higher (p&lt;0.05) than 2.18, 2.41, 3.96 in deep-fried nuggets at 0, 7 and 14 days respectively. Oven-cooked TVC at 0 (2.50), 7 (4.51) and 14 (5.98) days were significantly higher (p&lt;0.05) than 2.10, 4.09 and 5.62 of deep-fried nuggets at 0, 7 and 14 days respectively. The high yield and organoleptic scores elucidated that oven-cooked nuggets are well accepted and this method can be used in the preparation of chicken nuggets.

A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes.

Three representative pulses from the Latium region of Italy (namely, Solco Dritto chickpeas, SDC, Gradoli Purgatory beans, GPB, and Onano lentils, OL) underwent malting to reduce their anti-nutrient content, such as phytic acid and flatulence-inducing oligosaccharides. This initiative targets the current low per capita consumption of pulses. Employing Life Cycle Analysis, their environmental impact was assessed, revealing an overall carbon footprint of 2.8 or 3.0 kg CO2e per kg of malted (M) and decorticated (D) SDCs or GPBs and OLs, respectively. The Overall Weighted Sustainability scores (OWSS) complying with the Product Environmental Footprint method ranged from 298 ± 30 to 410 ± 40 or 731 ± 113 µPt/kg for malted and decorticated SDCs, OLs, or GPBs, indicating an increase from 13% to 17% compared to untreated dry seeds. Land use impact (LU) was a dominant factor, contributing 31% or 42% to the OWSS for MDSDCs or MDOLs, respectively. In MDGPBs, LU constituted 18% of the OWSS, but it was overshadowed by the impact of water use arising from bean irrigation, accounting for approximately 52% of the OWSS. This underscores the agricultural phase's pivotal role in evaluating environmental impact. The climate change impact category (CC) was the second-largest contributor, ranging from 28% (MDSDCs) to 22% (MDOLs), and ranking as the third contributor with 12% of the OWSS for MDGPBs. Mitigation should prioritize the primary impact from the agricultural phase, emphasizing land and water utilization. Selecting drought-tolerant bean varieties could significantly reduce OWSSs. To mitigate climate change impact, actions include optimizing electricity consumption during malting, transitioning to photovoltaic electricity, upgrading transport vehicles, and optimizing pulse cooking with energy-efficient appliances. These efforts, aligning with sustainability goals, may encourage the use of malted and decorticated pulses in gluten-free, low fat, α-oligosaccharide, and phytate-specific food products for celiac, diabetic, and hyperlipidemic patients. Overall, this comprehensive approach addresses environmental concerns, supports sustainable practices, and fosters innovation in pulse utilization for improved dietary choices.

Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism

This study aimed to probe the bioavailability of myofibrillar protein (MP) gels in mice as affected by incorporating anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan (CMP) and konjac (KMP), respectively. The results showed that the numbers of peptides absorbed were obviously higher in anionic XMP and SMP groups (88 and 126, respectively) than in the cationic CSMP (51) group. The contents of free amino acids absorbed in SMP and XMP were significantly greater than that in CSMP and CMP groups (P < 0.05). Furthermore, the antioxidant capacity of bioactive compounds absorbed in the SMP group was higher than those in the other groups (P < 0.05), and the expression of tight junction protein (Occludin and ZO-1) was up-regulated in SMP group. The low contents of free ammonia, indole and p-cresol were observed in the anionic XMP, SMP and neutral KMP groups, compared to CSMP group. This work highlights the benefits of anionic polysaccharides (sodium alginate and xanthan) in developing low-fat meat products with high MP bioavailability.