Omega-3 Fatty Acid Content Research Articles

Fatty acid composition of meat snacks with the addition of bee products

Determining the fatty acid composition of meat snacks with the addition of bee products is necessary to assess their nutritional value, as the content of different fatty acids affects the nutritional quality of the final product, which is important for consumer health. Improving the product's quality by reducing saturated fatty acids and increasing unsaturated ones, especially omega-3 and polyunsaturated fatty acids, makes meat snacks healthier for consumers and expands their use. A proper balance of fatty acids can help reduce the risk of cardiovascular diseases and inflammatory processes. Products with a better fatty acid profile may also be more appealing to health-conscious consumers. The aim of this study was to investigate the fatty acid composition of meat snacks with the addition of bee products according to various recipes. The determination was carried out using gas chromatography of methyl esters of fatty acids on a Trace Ultra gas chromatograph with a flame ionization detector, using a capillary column SP-2560 (Supelco). It was found that the addition of bee products to chicken meat snacks increased the omega-3 content by 2.6–3.3 times compared to the control and polyunsaturated fatty acids from 79.7% to 86%. The obtained results allow us to consider meat snacks with the addition of bee products as having a positive impact on health. The reduction in the omega-6 to omega-3 ratio from 10.2 in the control to 5.15–7.03 in the experimental samples proves the improvement in fatty acid balance, which may contribute to reducing inflammatory processes and improving overall health. A decrease in saturated fatty acids from 28.05% to 31.06% compared to the control has been proven, which is desirable for cardiovascular health. Slight positive changes in the content of monounsaturated fatty acids were observed. Overall, an improvement in the fatty acid composition of meat snacks with the addition of bee products (honey, water extract of propolis, bee pollen) was observed. The obtained research results will be useful when planning the production of meat snacks, considering the regulation of fatty acid composition, safety, and quality of the resulting products.

БАЛЫҚ ДЕРНӘСІЛДЕРІН ӨСІРУ ҮШІН ОҢТАЙЛЫ ҚОРЕК РЕСУРСЫ РЕТІНДЕ АРТЕМИЯЛАРДЫ ӨНДІРУ

In aquaculture, the use of Artemia as an optimal nutrient resource for fish fry is an object of growing interest. The advantages of using Artemia include the possibility of mass cultivation under controlled conditions, the possibility of long-term storage in frozen form and resistance to external environmental conditions. Artemia, belonging to crustaceans, is a rich source of protein, fat, vitamins and minerals necessary for the healthy development of fish larvae. Due to the high content of unsaturated fatty acids, omega-3 and omega-6, fry contribute to the development of a healthy immune system, which reduces the risk of many diseases. Their small size and mobility make them available for cultivation, which ensures a high level of quality and reduces feed consumption. The results of the study show that the use of crustaceans as the main food source for fish farming contributes to improving the life, growth and health of fry. This makes them a successful type of feed in aquaculture and an optimal resource for fish farming. Further research in this area can lead to increased efficiency of fish farming, development of practices and improvement of the overall potential of the aquaculture industry. This article discusses the advantages of using Artemia, its biological value, ease of cultivation and versatility in the nutrition of various fish larvae. Various methods and technologies of growing Artemisia are analyzed, as well as their application in breeding species of fish larvae. Special attention is paid to optimizing the maximum growth of fish larvae and feeding conditions.

Gamma rays and sodium azide induced variations in bio-physiological and agronomical traits in linseed (Linum usitatissimum L.)

Linseed is a valuable oilseed crop with huge therapeutic importance due to its high content of omega-3 fatty acids in the form of Alpha-linolenic acid (ALA). It is a self-pollinated crop with a low-yielding potential that restricts its improvement endeavors. To overcome low-yielding potential, individual and combination treatments of gamma rays and sodium azide were employed in widely grown linseed varieties. The results revealed a dose-dependent decline in seed germination, seedling height, pollen fertility, chlorophyll, and carotenoid contents and a dose-independent decline in carbonic anhydrase activity. Bio-physiological parameters decreased substantially in combination treatments compared to individual treatments of gamma rays and sodium azide. In contrast, lower doses of gamma rays, sodium azide, and their combinations effectively increased mean values of yield and yield-attributing traits in a few putative mutants. Such putative mutants represent a valuable genetic resource that could be used in future breeding programs for the genetic improvement of linseed and related medicinal plants.

Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. Wheat flour semolina was replaced with 5%, 10% and 15% of LF or 1%, 2.5% and 5% of LO. Control pasta CP (without LF or LO addition), LF-enriched pasta LFP 5%, LFP 10% and LFP 15% and LO-enriched pasta LOP 1%, LOP 2.5% and LOP 5% was compared for the proteins, fat and phenolic contents and fatty acids (FA) profile. Impact on lipid oxidation and sensory evaluation were also determined. Fortification of pasta with LF improved significantly (p < 0.05) the contents of protein, fat and phenolic compared to CP whereas the enrichment of pasta with LO resulted in a significant increase (p < 0.05) in the content of fat and a significant decrease in protein and phenolic contents. All the formulations decreased the saturated FA percent and increased the polyunsaturated FA percent with enhancement of omega-3 FA content. Antioxidant activity measured by FRAP and DPPH assays was improved after the fortification. For lipid oxidation, the replacement of semolina by LF or LO promoted an increase (p < 0.05) on TBARS values in level-dependent manner. Regarding sensory evaluation, the two types of fortification did not affect the taste; flavor and aroma of cooked pasta, but LOP 5% showed the highest score of the overall acceptability. The results recommended the possibility of producing pasta supplemented with LF or LO (even at a level of 15% and 5% respectively) as a functional food.

Flaxseeds Composition And Phytochemical Screening Methods

Flaxseed, often known as linseed (Linum usitatissimum L.), is derived from the annual flax plant. The human nutrition industry is the primary application for flaxseed, as it is becoming recognized as a significant functional food component because to the active ingredient content, which is shown to have health advantages. Flaxseed can be consumed in a variety of forms, such as ground, as oil, or combined with baked goods. Flaxseed consumption is supported by scientific evidence due to its high content of omega-3 and omega-6 rich oil, lignans, α-linolenic acid, high-quality proteins, and fibers. These compounds are biologically active and can prevent various chronic diseases like diabetes, cardiovascular disease, cerebrovascular stroke, and many types of cancer. Additionally, benefits from flaxseed diet have been demonstrated in the field of animal nutrition, and as a result in healthier food from animal origin. In fact, the fatty acid profile of the meat and fat is directly affected by the source of fat in diet in swine and poultry, feeding omega-3 enriched diets by the addition of flaxseed would increase the omega-3 content in eggs and meat and thus enrich the products.

Optimising seafood nutritional value and environmental sustainability in aquaculture through a novel integrated modelling tool applicable to IMTA and monoculture

Aquaculture policies that decrease the reliance on wild-caught fish and promote integrated multi-trophic aquaculture (IMTA) both aim to lessen the environmental footprint but often overlook economic-environmental trade-offs and neglect social, health, and broad-scale sustainability considerations. Here we present a new bio-physical model (FYNE) that bridges some of these gaps, by linking farm operational choices, such as feed choices and farm siting, with the nutritional value of the farm-gate seafood products and the resulting environmental eutrophication footprint at the farm level. The FYNE model operates both in conditions of monoculture or of IMTA production, and estimates feed composition effects on growth and omega-3 fatty acid content of Atlantic salmon (Salmo salar) and blue mussel (Mytilus edulis), and nitrogen and carbon concentrations, the latter being a measure of the environmental eutrophication footprint of the farm. The model here developed integrates for the first time (i) an ecosystem model of an IMTA and (ii) a fatty acid dynamics model, with new models for salmon feed digestibility and mussel ingestion. The outputs span (i) production analysis for simulation of biomass; (ii) farm mass-balance analysis on deposition analysis and environmental eutrophication footprint; and (iii) product nutritional quality, in terms of fatty acid content. An application of the model to an IMTA farm in Scotland (UK) demonstrates how fatty acid and environmental changes can be modelled in tandem and could be used to support the industry to optimize the nutritional value of cultured species and manage aquatic environmental eutrophication footprint at farm level, informing feed and siting decisions. The model effectively predicts changes in omega-3 fatty acids, particularly DHA and EPA, in response to variations in feed composition. Notably, our results confirm that salmon waste has limited influence on mussel growth due to the spatial separation within the IMTA system, which emphasizes the need for strategic siting to enhance system productivity through effective waste recycling. Additionally, results show that while increasing fishmeal in diets enhances environmental outcomes, it reduces levels of critical fatty acids like DHA and EPA, underscoring the need for balanced feed formulations. The method developed in this study described a novel integrated model (FYNE) that extend previous modelling work by incorporating the influence of farmed species feed composition on fatty acid dynamics as well as the farming environmental factors.

Omega-3 fatty acids and health of auditory and vestibular systems: a comprehensive review.

The purpose of this study was to comprehensively review animal and human studies that explore the role of omega-3 PUFAs in maintaining the health of the auditory organ across all life stages. This narrative review involved searching Scopus, PubMed, Google Scholar, and Cochrane Library databases for relevant articles from December 1980 to July 2023. some animal and human studies suggest that both deficiency and excessive intake of long-chain omega-3 PUFAs, particularly docosahexaenoic acid (DHA), can lead to auditory neural conduction impairment and reduced hearing acuity from fetal development to old age (presbycusis). These effects are likely to be dependent on the dosage. Some research indicates that an excessive intake of omega-3, rather than a deficiency, can result in nutritional toxicity and hearing impairments. Animal studies highlight the positive impact of omega-3 supplements with high DHA content in addressing hearing damage, but human research on this subject is limited. Furthermore, certain studies propose that omega-3 PUFAs may prevent or delay age-related hearing loss, with high plasma omega-3 concentration, particularly long-chain omega-3 PUFA, linked to reduced hearing loss. Additionally, consuming fish more than twice a week may be associated with a lower risk of hearing loss in adulthood, with these effects potentially influenced by age and gender. However, the majority of studies have been conducted on animals, and clinical trials are scarce. Research on the influence of omega-3 PUFAs on the peripheral and central vestibular systems remains limited. This article delves into the impact of omega-3 on the auditory-vestibular system, exploring its influence on neurodevelopment, protection, and treatment. It not only highlights specific research gaps but also offers valuable insights for potential future studies.

Development of local food products hedonic test of cassava sago lempeng with the addition of fish powder formula

Due to its geographical location, Ternate is vulnerable to natural disasters. In times of crisis, the community requires emergency disaster food. Preferably, this food should be sourced from the local area. Sago plates made from cassava, a staple food in the region, are commonly consumed by the people of Ternate. Substituting food ingredients has the potential to enhance sago plate products. In Ternate, fish is a crucial commodity and is widely consumed by the community, particularly tuna due to its high protein and omega-3 content. The objective of this study is to develop a food product wherein yellowfin tuna is used as a substitute for sago plate sigkong. The research is an intervention/experimental study that employs three formulas- F1, F2, and F3- with F1, F2, and F3 containing 10%, 15%, and 20% yellowfin tuna powder, respectively. A hedonic test was conducted to assess the favorability level of the three formulas. The test results indicated that F1, F2, and F3 were “slightly liked to liked,” with a score of 6 to 7 in terms of appearance, color, aroma, texture, and taste. The study’s conclusion is that the F3 formula, containing 20% yellowfin tuna powder, is the most preferred.

Efficiency of clustering methods and self-organizing maps of Adriatic sardines and anchovies regarding organochlorine and fatty acid burden.

The Adriatic Sea plays a crucial role as both a significant fishing ground and a thriving trading market for small pelagic edible fish. Recognized for their nutritional value, these fish are esteemed for their high protein content and abundance of polyunsaturated omega-3 and omega-6 fatty acids, making them a sought-after and healthful food choice. Nevertheless, pelagic species can also serve as a reservoir for lipophilic organochlorine pollutants, posing potential risks to human health. In this study, we compared traditional classification methods traditional principal component analysis (PCA) and Ward's clustering with an advanced self-organizing map (SOM) algorithm in determining distribution patterns of 24 organochlorines and 19 fatty acids in sardine and anchovy samples taken from the eastern Adriatic. The outcomes reveal the strengths and weaknesses of the three approaches (PCA, Ward's clustering, and SOM). However, it is evident that SOM has proven to be the most effective in offering detailed information and data visualization. Although sardines and anchovies exhibit similar distribution patterns for p,p'-DDE, PCB-28, PCB-138, PCB-153, PCB-118, and PCB-170, they differ in the concentrations of fatty acids such as stearic, palmitic, myristic, oleic, docosapentaenoic, and docosahexaenoic acid. Our findings supply valuable insights for environmental authorities and fish consumers concerning the potential risks associated with organochlorines in these two types of fish.

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable

Investigation of Crypthecodinium cohnii High-Cell-Density Fed-Batch Cultivations

Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multiple downstream/purification complications. The major drawbacks of using C. cohnii for industrial-scale production are associated with low PUFA productivity. One of the means of increasing the PUFA synthesis rate is to maintain the medium component concentrations at optimal values throughout cultivation, thus increasing PUFA production efficiency, which can result in the successful transfer of the process to pilot and/or industrial scale. The goal of the present research was to develop techniques for increasing the efficiency of PUFA production via C. cohnii cultivation. Multiple experiments were carried out to test and fine-tune the cultivation medium composition and oxygen transfer factors. The biomass yields from individual components, yeast extract, sea salts, and glucose amounted to 5.5, 0.65, and 0.61 g·g−1, respectively. C. cohnii cell susceptibility to mechanical damage was experimentally evaluated. Power inputs of &lt;276.5 W/m3 did not seem to promote cell destruction when Pitched-blade impellers were used. The obtained cultivation conditions were shown to be efficient in terms of increasing the biomass productivity and the omega-3 fatty acid content in C. cohnii. By using the applied methods, the maximal biomass productivity reached 8.0 g·L−1·day−1, while the highest obtained biomass concentration reached 110 g·L−1. A steady increase in the concentration of PUFAs during cultivation was observed from the FTIR data.

Nutritional Composition and Safety Parameters of Mealworms (Tenebrio molitor) Reared on Substrates Derived from By-Products

Mealworms provide a viable option for transforming agricultural and food processing by-products that can be converted into a valuable source of high-quality protein and fat suitable for both animals and humans. Hence, our investigation was aimed at employing sprouted and green potatoes, wheat bran, and by-products from brewers’ production as a comprehensive substrate for rearing mealworms. The nutritional value (fat and protein content) and composition of amino acids (AAs) and fatty acids (FAs) were tested in lyophilized and milled larvae. The results showed that the highest amount of protein was detected in sample 3L (59.18 ± 007%), grown on brewers’ spent grain, whereas sample 2S (with wheat bran) comes out with the highest fat content (34.22 ± 0.491%). It was found that the amount of FAs in the larvae depended on the substrate used: the statistically highest amount of monounsaturated FAs was detected in the sample with sprouted potatoes (1L), the highest content of omega-3 FAs was found in the control sample (4CL), with agar–agar gels, and the sample with brewers spent grains (3L) showed a statistically higher amount of oleic acid. Meanwhile, the highest content of total polyunsaturated FAs (36.23%) was detected in the sample with wheat bran (2L). During the study, 16 distinct AAs have been analyzed, and sample 3L has demonstrated the highest content in 11 instances. It is noteworthy that the sample containing brewers’ spent grain exhibited the highest peroxide levels, indicating oxidation. Meanwhile, the determined number of volatile fatty acids did not exceed the regulatory limits for meat. In summary, it can be asserted that adjusting the substrate is essential for extracting specific amino acids and FAs. However, this could potentially affect the content of peroxides. This adaptation enables the desired chemical composition in larvae, making it suitable for specific purposes such as animal or human nutrition and health enhancement.

Investigation of the In Vitro Immunomodulatory Effects of Extracts from Green-Lipped Mussels (Perna canaliculus)

The immune system plays a crucial role in defending the body against foreign invaders, and the balance of various polyunsaturated fatty acids, such as alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), can impact immune cell functions and overall immune responses. This study aimed to assess the effectiveness of mussel oil extracts in modulating inflammatory responses by analysing their effects on immune cell lines and cytokine expression. Four different mussel oil extracts were obtained using two extraction methods (organic solvent and supercritical CO2 extraction) from two tissue sources (fresh and commercial). These extracts were then tested at various concentrations on T lymphocyte (Jurkat) cells, monocytes, and macrophages (THP-1 and U-937). Cytokine levels were quantified using ELISA. The results showed that the solvent-extracted samples had a dose-dependent effect on tumour necrosis factor alpha (TNF-α) and interleukin-1 beta (IL-1β) cytokine secretion in THP-1 and U937 cells, with the extract from a commercial mussel powder being more efficient than the extract from fresh powder. However, supercritical CO2 samples showed elevated cytokine secretion levels despite their high omega-3 content. Furthermore, 100 ug/mL extract from fresh powder successfully reduced interleukin-2 (IL-2) secretion while maintaining cell viability after stimulation. The study demonstrated that solvent-extracted mussel oil can effectively regulate cytokine secretion, modulate immune cell activation, and alleviate inflammation. These findings offer valuable insights into using mussel oil extracts to treat inflammatory disorders and enhance immune responses.

Protective effects of flaxseed oil against dexamethasone induced skeletal muscle atrophy on rats

The production of omega-3 fatty acids in the lipids of muscle tissue was boosted by flaxseed oil (Linum usitatissimum), which is well-described in the Ayurvedic system of medicine. In skeletal muscle disorders, atrophy is a major problem which arises due to cachexia, sarcopenia and immobilization. Nevertheless, despite significant efforts, few FDA-approved medications are available in the market to treat skeletal muscle atrophy. The current project was conceptualized to investigate the protective effects of flaxseed oil against dexamethasone-induced muscular atrophy in adult Sprague Dawley Rats. Marketed preparation of dexamethasone was used to induce muscle atrophy and flaxseed oil was administered orally after disease induction of 7 days till 28 days. Body weight and behavioural studies were carried out to assess muscle mass and glucose. Due to its high antioxidant and fatty acid Omega-3 content, flaxseed oil promotes significant improvements in diseased animals. Rats administered with flaxseed oil demonstrated great weight gain and a decreased blood sugar level. After three weeks-blood sugar levels, muscle mass, momentary changes in rats and HDL levels were all significantly higher in the dexamethasone alone treated control group animals. Flaxseed oil protects against the biochemical and histopathological changes caused due to dexamethasone toxicity. The findings of this study reveals that, flaxseed oil protects against dexamethasone induced skeletal muscle atrophy and protective effect may be due to flaxseed oil's antioxidant properties. However, further research is essential to prove the protective effects of flaxseed oil in some more studies mainly revealing its actions at cellular and molecular level.

Effects of dietary local hemp seed meal as soybean meal alternative on productive performance, egg quality and yolk fatty acid composition of laying hens

ABSTRACT Supply problems and rising soybean meal prices have an impact on increasing feed costs. Hemp seed meal (HSM) with high protein content has the potential to be used as an alternative to soybean meal. This study evaluated the impact of dietary HSM of Narlı Sarayı variety as a substitute for soybean meal on productive performances, egg quality and yolk fatty acid composition. A total of 120 Lohmann Brown laying hens aged 50 weeks were allocated into 4 groups and 10 repetitions. Birds received treatment without HSM (control group), or soybean meal substituted with 4%, 8% and 12% HSM. Dietary 4% significantly increased (p < 0.05) egg production and decreased FCR compared with 8% and 12% HSM group but did not differ from the control group in an overall period of 6 weeks. The inclusion of the 12% HSM group significantly decreased (p < 0.05) egg production. Meanwhile, there was no influence of hemp seed meal (p > 0.05) on feed intake, egg weight, body weight change, egg shape index, albumen index, albumen weight, Haugh unit, yolk weight, yolk index and eggshell thickness. Dietary 8% and 12% HSM significantly increased (p < 0.05) eggshell weight and yolk colour compared with control and 4% HSM groups. There was a significant increase (p < 0.05) in omega-3 fatty acid concentration and a decrease in yolk omega-6 to omega-3 fatty acids ratio with an increase in dietary HSM. It was concluded that dietary up to 12% HSM of the Narlı Sarayı variety decreased egg production and increased FCR. Increasing dietary levels of HSM increased eggshell weight, yolk colour and omega-3 fatty acids content and decreased the omega-6 to omega-3 fatty acids ratio.

Omega-3 content and sensory evaluation of scrambled eggs from two strains of laying hens fed diets enriched with alpha-linolenic acid

The objective of the study was to assess the accumulation of omega-3 (n-3) fats and the sensory quality of scrambled eggs from two strains of laying hens (brown and white) given omega-3 enriched diets. The design of this research was a completely randomized block design, with a 3 × 2 factorial. A total of 24 Hy-Line brown and 24 Hy-Line white were fed three experimental diets. The alphalinolenic acid (18:3n3, ALA) levels of the dietary treatments were either low (0.3%), moderate (3.0%), or high (6.0%) with the linoleic acid (18:2n6, LA) level kept constant at approximately 4%en. The results showed that dietary supplementation of ALA enhanced n-3 fats and had no impact (P&gt;0.05) on sensory properties including oily odour, butter aroma, sulphur aroma, taste, flavour, or off-flavour of scrambled eggs. Diets high in ALA resulted in Scrambled eggs with less intense egg aroma compared to those given diets with low or moderate ALA. Eggs of brown hens had a significantly stronger egg aroma, butter flavour, and sulphur flavour (P&lt;0.05) compared to white eggs. In conclusion, the dietary inclusion of 3.0% ALA was discovered to be optimum with respect to the accumulation of n-3 fats and the sensory properties of the eggs.

Parasite in the Mackerel (Rastrelliger sp.) Landed in the Atapupu TPI

Mackerel (Rastrelliger sp.) is a pelagic fish commodity that has high economic value because mackerel is a consumption fish and is easily found in all sea waters in Indonesia. Mackerel is a fish that is hunted for consumption because of its high omega-3 content, so it is really necessary for us to pay attention to the quality of the mackerel from the threat of parasites that can cause disease. This research was being conducted to determine the distribution of endoparasite microhabitats, intensity, prevalence, and the relation between the length of the fish and weight of fish with the number of parasites. The research samples were collected from TPI Atapupu which was carried out from November 2023 to December 2023. The research used a descriptive quantitative method and the sampling method was carried out by random sampling. The total samples of fish examined were 50 fish species, R. Kanagurta (50 fish)

Fish Freshness Detection Through Artificial Intelligence Approaches: A Comprehensive Study

Fish is regarded as an important protein source in human nutrition due to its high concentration of omega-3 fatty acids In traditional global cuisine, fish holds a prominent position, with seafood restaurants, fish markets, and eateries serving as popular venues for fish consumption. However, it is imperative to preserve fish freshness as improper storage can lead to rapid spoilage, posing risks of potential foodborne illnesses. To address this concern, artificial intelligence techniques have been utilized to evaluate fish freshness, introducing a deep learning and machine learning approach. Leveraging a dataset of 4476 fish images, this study conducted feature extraction using three transfer learning models (MobileNetV2, Xception, VGG16) and applied four machine learning algorithms (SVM, LR, ANN, RF) for classification. The synergy of Xception and MobileNetV2 with SVM and LR algorithms achieved a 100% success rate, highlighting the effectiveness of machine learning in preventing foodborne illness and preserving the taste and quality of fish products, especially in mass production facilities.

Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage.

New functional food products with health benefits are currently in high demand among health-conscious consumers. The present research aims to improve the functional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at different doses. The impact of PHE (0%, 2%, 4%, and 6%) on yogurt was studied for acidity, pH, organoleptic quality, antioxidant activity, lipid peroxidation, and fatty acid profile. The results revealed that PHE is rich in phenolic compounds, of which rosmarinic acid was the main one (339.88 mg/g lyophilized extract) and has considerable antioxidant potential, which remarkably (p < .01) increased antioxidant capacity in yogurt by over 39.51%, even at a low dose of 2%, giving the product better protection against lipid peroxidation and preserving its physicochemical and sensory quality. At 4%, PHE increased significantly (p < .01) the content of omega-3 fatty acids, notably alpha-linolenic acid, in fortified yogurt compared with the control, and reduced (p < .01) the ratio of omega-6/omega-3, which dropped from 5.21 to 4.11. It looks feasible to prepare a yogurt with health-giving properties by adding Mentha piperita hydroethanolic extract at a concentration of up to 4% as an alternative to synthetic antioxidants, which would also extend its shelf life.

Oil Identification of harp seal and other select marine mammals

Because of the rich omega-3 fatty acids content, harp seal (Pagophilus groenlandicus) oil is a popular supplement that is packaged as pills in Canada and sold for medicinal purposes, although this practice is banned in the United States. Due to US regulations, it is important to be able to distinguish between fish oil and seal oil, but the taxonomic determination of oils provenance has been a difficult problem to solve. In this study, Direct Analysis in Real Time time-of-flight mass spectrometry (DART TOFMS) was used to analyze the chemotypes of blubber samples collected from seven species of marine mammals, including seals, sea lions, and a porpoise. Results indicated that the chemotype profiles found in negative-ion mode could be used to separate all of the species using Discriminant Analysis of Principal Components (DAPC). Consequently, this study suggests that it may be possible to identify the taxonomic source of marine mammal oils based on chemical chemotypes.