Plant-based Ingredients Research Articles

Enhanced cholesterol utilization and impact on growth through taurine supplementation in high plant-based diets of Pacific white shrimp, Penaeus vannamei in biofloc system

Cholesterol is vital for the optimal growth and physiological function of Pacific white shrimp, Penaeus vannamei. Due to limited availability of fish meal, plant-based ingredients are increasingly added in the shrimp diet which limit the availability and utilization of cholesterol. This study investigated the synergistic effects of dietary taurine and cholesterol supplementation on growth and physio-metabolic responses of Pacific white shrimp, Penaeus vannamei fed with high plant-based protein diets reared in a biofloc system for 60 days. A basal diet (control) comprised 82.55 % plant-based ingredients and 36 % crude protein. Five isonitrogenous and isolipidic diets were prepared (T1-T5) with cholesterol and taurine supplements at inclusion levels of 0.15 % and 0.16 % in T1 and T2, respectively. In the rest of the treatments, T3, T4, and T5, the combinations of cholesterol and taurine were 0.15 % and 0.16 %; 0.05 % and 0.24 %; 0.25 % and 0.08 %, respectively. The experimental diets were allocated to triplicate groups of 100 shrimp per tank following a completely randomized design. The results showed that shrimp fed T3 diet have a significantly (P < 0.05) higher percentage of weight gain, specific growth rate (SGR), percentage of survival, and protein efficiency ratio (PER) with efficient feed conversion ratio (FCR) (1.14±0.06) compared to other treatments. The hematological, antioxidant, and digestive enzyme activities, except amylase activity, were significantly (P < 0.05) higher in shrimp fed T1 and T3. Total bile acid content in T3 fed shrimp was higher than in other dietary treatments (P < 0.05). The results indicated that supplementing a combination of 0.15 % cholesterol and 0.16 % taurine in a high plant-based diet significantly improved growth performance, nutrient utilization, and physio-metabolic responses of P. vannamei.

Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties

Plant-based meat analogs are being developed to address environmental, sustainability, health, and animal welfare concerns associated with real meat products. However, it is challenging to mimic the desirable physicochemical, functional, and sensory properties of real meat products using plant-based ingredients. Emulsion gels consisting of lipid droplets embedded in biopolymer matrices are commonly used to create products with appearances, textures, and sensory attributes like meat products. In this study, the impact of soybean oil droplet characteristics (concentration, size, and charge) on the physicochemical properties of potato protein gels was studied. The oil droplets were either coated by a non-ionic surfactant (Tween 20) or a plant protein (patatin) to obtain different surface properties. The introduction of the oil droplets caused the protein gels to change from mauve to off-white, which was attributed to increased light scattering. Increasing the oil droplet concentration in the emulsion gels decreased their shear modulus and Young’s modulus, which was mainly attributed to the fact that the oil droplets were less rigid than the surrounding protein network. Moreover, increasing the oil droplet size made this effect more pronounced, which was attributed to their greater deformability. Competitive adsorption of proteins and surfactants at the oi-water interface in the Tween emulsion promoted emulsion instability. This research highlights the complexity of the interactions between oil droplets and protein networks in emulsion gels. These insights are important for the utilization of emulsion gels in the formulation of plant-based foods with improved quality attributes.

Modulation of gut microbiota composition and predicted metabolic capacity after nutritional programming with a plant-rich diet in Atlantic salmon (Salmo salar): insights across developmental stages

To promote sustainable aquaculture, the formulation of Atlantic salmon (Salmo salar) feeds has changed in recent decades, focusing on replacing standard marine-based ingredients with plant-based alternatives, increasingly demonstrating successful outcomes in terms of fish performance. However, little is known about how these plant-based diets may impact the gut microbiota at first feeding and onwards. Nutritional programming (NP) is one strategy applied for exposing fish to a plant-based (V) diet at an early stage in life to promote full utilisation of plant-based ingredients and prevent potential adverse impacts of exposure to a plant-rich diet later in life. We investigated the impact of NP on gut microbiota by introducing fish to plant ingredients (V fish) during first feeding for a brief period of two weeks (stimulus phase) and compared those to fish fed a marine-based diet (M fish). Results demonstrated that V fish not only maintained growth performance at 16 (intermediate phase) and 22 (challenge phase) weeks post first feeding (wpff) when compared to M fish but also modulated gut microbiota. PERMANOVA general effects revealed gut microbiota dissimilarity by fish group (V vs. M fish) and phases (stimulus vs. intermediate vs. challenge). However, no interaction effect of both groups and phases was demonstrated, suggesting a sustained impact of V diet (nutritional history) on fish across time points/phases. Moreover, the V diet exerted a significant cumulative modulatory effect on the Atlantic salmon gut microbiota at 16 wpff that was not demonstrated at two wpff, although both fish groups were fed the M diet at 16 wpff. The nutritional history/dietary regime is the main NP influencing factor, whereas environmental and host factors significantly impacted microbiota composition in M fish. Microbial metabolic reactions of amino acid metabolism were higher in M fish when compared to V fish at two wpff suggesting microbiota played a role in digesting the essential amino acids of M feed. The excessive mucin O-degradation revealed in V fish at two wpff was mitigated in later life stages after NP, suggesting physiological adaptability and tolerance to V diet. Future studies are required to explore more fully how the microbiota functionally contributes to the NP.

Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients

The recent increase in sustainability awareness has triggered the industry to establish novel, eco-friendly sources of plant-based ingredients. In the present study, hibiscus flowers (Hibiscus sabdariffa L.) were investigated as a sustainable source of anthocyanins for use in spray-dried ingredients with antioxidant capacity. To this end, the extraction and spray-drying microencapsulation of hibiscus flower anthocyanins were optimized and the final products were evaluated for their oxidative stability index. Initially, preliminary experiments were carried out to evaluate the effects of selected processing parameters on anthocyanin extraction. Next, the extraction was optimized through a 22 central composite design, considering ethanol concentration (44–56% v/v) and extraction time (1.6–6.4 h) as independent factors. The optimum extraction conditions (8 h, 41.6% v/v ethanol concentration) were used to produce anthocyanin-rich extracts, which were microencapsulated by spray drying using a 22 central composite design with the carrier addition rate (1–3% w/v) and inlet temperature (160–192 °C) as factors. Maximum values of solids recovery (60.8%) and anthocyanin retention (96.0%) were reached when 3.2% w/v of starch–alginate carrier blend and a 170.7 °C inlet temperature were used. Finally, when hibiscus microcapsules were added to soybean oil, higher oxidative stability was achieved compared to the control. Overall, we demonstrate an industrially friendly and scalable approach that takes advantage of abundant hibiscus flowers as a viable source of anthocyanins for multiple applications.

Vegan and Vegetarian Soups Are Excellent Sources of Cholinesterase Inhibitors.

The cholinesterase theory stands as the most popular worldwide therapy for Alzheimer's disease (AD). Given the absence of a cure for AD, a plant-based diet has been repeatedly shown as positive in the prevention of AD, including exploring ready-made products in stores and the development of new functional foods. This study compared the anti-acetyl- and butyrylcholinesterase activity of thirty-two Polish market soups and five newly formulated soups intended to be functional. Additionally, the research aimed to assess the significance of animal content, distinguishing between vegan and vegetarian options, in cholinesterase inhibition. The anticholinesterase activity was investigated using a spectrophotometric method, and the inhibitory activity was expressed as % inhibition of the enzyme. The study categorized soups into three groups based on ingredients: those containing animal-derived components, vegetarian soups and vegan soups. Soups exhibited varying levels of activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), indicating differences in their compositions. Composition appeared to be the primary factor influencing anticholinesterase activity, as soups within each group showed significant variability in activity levels. While some commercial soups demonstrated notable anticholinesterase activity, they did not surpass the effectiveness of the optimized soups developed in the laboratory. Certain ingredients were associated with higher anticholinesterase activity, such as coconut, potato, onion, garlic, parsley and various spices and herbs. Vegetarian and vegan soups exhibited comparable or even superior anticholinesterase activity compared to animal-derived soups, highlighting the importance of plant-based ingredients. The study underscores the need for further research to explore the mechanisms underlying the anticholinesterase activity of soups, including the impact of ingredient combinations and processing methods.

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives.

The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.

Creating, Developing, and Evaluating Herbal Lipstick Utilising “Beta Vulgaris”

Herbal lipsticks are made from natural ingredients like plant extracts and oils, often avoiding synthetic chemicals. They're popular for their nourishing properties and sometimes offer subtle tints. Beetroot extract is prized for its rich colour and potential benefits for the lips, like hydration and nourishment. The cosmetics industry is witnessing a paradigm shift towards natural and sustainable beauty products, driven by consumer demand for safer alternatives. In response, this study explores the formulation and evaluation of herbal lipstick utilising Beta Vulgaris, commonly known as beetroot, as a natural colourant. Beetroot extract, rich in betacyanins, not only imparts vibrant hues but also offers potential skincare benefits due to its antioxidant properties. This report outlines the formulation process, detailing the extraction of colourant from Beta Vulgaris and its integration into lipstick bases. Through the exploration of Beta Vulgaris as a natural colourant for herbal lipstick formulations, this research contributes to the advancement of natural cosmetics and underscores the potential of plant-based ingredients in meeting the growing demand for clean beauty products. Herbal lipstick formulations typically include a combination of pigments, perfumes, waxes, preservatives, antioxidants, oils, and colours. The advantages of herbal lipstick lie in its safety, cost- effectiveness, non-toxicity, and utilisation of pigments sourced from readily available plants and vegetables. Given the prevalence of side effects associated with synthetic formulations, this study sought to develop and evaluate herbal lipstick formulations using natural colourants. The evaluation parameters included colour intensity, pH levels, skin irritation potential, perfume stability, solubility, surface anomalies, and ageing stability. The findings of this study indicate that herbal lipstick formulations utilising natural colourants exhibit fewer or no side effects compared to synthetic alternatives. Furthermore, they have the potential to enhance consumer acceptance due to the incorporation of diverse natural ingredients and harmless colourants.

Total replacement of soybean meal with alternative plant-based ingredients and a combination of feed additives in broiler diets from 1 day of age during the whole growing period

The capacity of combinations of feed enzymes, natural betaine and a probiotic, combined with alternative plant-based ingredients, to totally replace soybean meal (SBM) in a broiler diet was evaluated. Day-old Ross 308 males (2,574) were assigned to 9 treatments (13 pens/treatment, 22 birds/pen) in a completely randomized design. All diets were pelleted and fed ad libitum in 4 phases: starter, grower, finisher 1, finisher 2 (0 to 10, 10 to 21, 21 to 35 and 35 to 42 d of age, respectively). Treatments included: 1) control diet containing SBM (SBM control), supplemented with phytase (PhyG), at 2,000, 1,500, 1000 and 1,000 FTU/kg in each phase and xylanase (X) at 750 U/kg, [crude protein (CP): 23.5%, 22.0%, 20.2% and 19.3% in each phase]; 2) to 5), alternative (ALT), SBM-free diets, containing the same CP level as the control (‘CP high’), supplemented with PhyG as in the control, protease (P, 800 U/kg) and in 2) xylanase (750 U/kg) (ALT+PhyG+P+X), 3) xylanase-β-glucanase (XB, 1,200 U/kg and 152 U/kg) (Alt+PhyG+P+XB), 4) XB plus betaine (800 g/ton) (ALT+PhyG+P+XB+Bet), and 5) XB plus a probiotic [150,000 colony forming units (CFU)/g] (ALT+PhyG+P+XB+Prob); 6) to 9) as treatments 2) to 5) but with CP reduced by -2.0 to -1.5% points vs. control (‘CP low’). Final (d 42) BW and overall (d 0 to 42) feed conversion ratio (FCR) of birds fed the SBM control exceeded breeder objectives [+3.8% and -1.9%, respectively]. Overall FCR was reduced and d 42 BW increased in birds fed ‘low’ vs. ‘high’ CP (P < 0.01). Overall FCR and feed intake were not different in ALT+PhyG+XB+P+Bet and ALT+PhyG+XB+P+Prob vs. the control, whereas final BW was reduced (P < 0.05) in all ALT treatments but close to breeder objectives (98.3%) in ALT+PhyG+XB+P+Prob. Feed costs of this treatment were similar to the control. Total replacement of SBM with alternative plant-based ingredients in a CP-low diet supplemented with hydrolytic enzymes and probiotics can achieve growth performance outcomes close to commercial breeder objectives.

Exploring Sustainable Aquafeed Alternatives with a Specific Focus on the Ensilaging Technology of Fish Waste

The global increase in population has placed significant pressure on food security, leading to the emergence of aquaculture as a vital source of aquatic foods. However, rising costs and limited fish meal availability in aquafeeds have driven the search for alternative protein sources. While plant-based ingredients have been integrated into commercial aquafeeds, they come with challenges such as low protein content, palatability issues, and the presence of antinutritional factors. In this context, fish silage, made from fish waste and discarded fish, stands out as a promising alternative technology due to its cost-effectiveness and sustainability attributes. The production of fish silage involves the addition of organic/inorganic acids or lactic acid bacteria to homogenized fish waste, yielding a valuable mixture rich in peptides and free amino acids, offering significant nutritional benefits for animal diets. This review aims to promote sustainable practices in the aquaculture industry by analyzing research results related to ensiling technology, appraising the advantages and disadvantages of using fish silage as a feed ingredient, and focusing on emerging trends in this field.

Enhancing the Antioxidant, Anti-tyrosinase and Anti-elastase Activity of Pigmented Rice Extracts by Sonication, Heating, Enzyme Digestion and Fermentation

In the modern cosmetics industry, there exists a major trend for replacement of synthetic chemicals with plant-based ingredients in skincare formulation. This research aimed to assess the efficiency of different methods to extract bioactive compounds (as measured by total phenolic content; TPC and total flavonoid content; TFC) responsible for three important cosmeceutical properties (antioxidation, anti-tyrosinase, and anti-elastase) from selected rice grains. The grains of two varieties of purplish-black rice (Neaw Leum Pua; NLP) and black rice (Hom Nil; HN) were extracted with phosphate buffered saline (PBS) and then supplementary treated with sonication, heating, and proteolytic enzyme digestion or fermented with Aspergillus niger. The results showed that sonication slightly enhanced TPC and TFC, but significantly increased antioxidant capacity and anti-tyrosinase activity. The high temperature of 60℃ and 100℃ significantly increased antioxidant capacity based on FRAP assay but reduced that based on DPPH radical scavenging assay. Anti-tyrosinase activity was enhanced by high temperature but that of anti-elastase was inhibited. The addition of papain to the seed extracts slightly enhanced anti-elastase and anti-tyrosinase activity. Notably, fermented rice grains exhibited much greater yields of TPC and TFC, and higher biochemical activities than other methods. The fermented rice exhibited the highest TFC after 3 days; the highest TPC, antioxidant capacity, and tyrosinase inhibition after 6 days; and the highest elastase inhibition activity after 9 days. Therefore, fermentation was the most promising technique to enhance all three desirable properties for cosmetic ingredients when pigmented rice was used as the raw material.

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value-added compounds.

Consumer priorities in healthy diets and lifestyle boosted the demand for nutritious and functional foods as well as plant-based ingredients. Avocado has become a food trend due to its nutritional and functional values, which in turn is increasing its consumption and production worldwide. Avocado edible portion has a high content of lipids, with the pulp and its oil being rich in monounsaturated fatty acids and essential omega-3 and omega-6 polyunsaturated fatty acids (PUFA). These fatty acids are mainly esterified in triacylglycerides, the major lipids in pulp, but also in minor components such as polar lipids (phospholipids and glycolipids). Polar lipids of avocado have been overlooked despite being recently highlighted with functional properties as well. The growth in the industry of avocado products is generating an increased amount of their byproducts, such as seed and peels (nonedible portions), still undervalued. The few studies on avocado byproducts pointed out that they also contain interesting lipids, with seeds particularly rich in polar lipids bearing PUFA, and thus can be reused as a source of add-value phytochemical. Mass spectrometry-based lipidomics approaches appear as an essential tool to unveil the complex lipid signature of avocado and its byproducts, contributing to the recognition of value-added lipids and opening new avenues for their use in novel biotechnological applications. The present review provides an up-to-date overview of the lipid signature from avocado pulp, peel, seed, and its oils.

Pirarucu requires taurine to maximize growth and antioxidant status when fed diets high in plant-based ingredients

Taurine (Tau) is a free conditionally essential amino acid for most fish species that plays a significant nutritional role, mainly in carnivorous fish species. However, limited studies are still available regarding the role of Tau on pirarucu nutrition, an important Amazonian fish species. Therefore, this study used diets high in plant-based ingredients to investigate the effect of taurine (Tau) supplementation on juvenile pirarucu's growth, metabolism, and health (n = 115, Weight = 504.12 ± 19 g). Fish were fed five diets containing increasing levels of Tau: 0.95, 5.1, 9.6, 12.9, and 17.2 g/kg in a completely randomized design with three replicates per treatment. After a 60-day feeding trial, growth, hematology, blood chemistry, Tau content in muscle, carcass, and liver, antioxidant status, and immunological parameters were evaluated. The control group (0.95 g/kg Tau) showed the lowest growth. According to the segmented regression model, the recommended Tau level for maximizing the development of juvenile pirarucu was 4.49 g/kg of feed. Additionally, fish fed the lowest dietary Tau level showed the highest ROS (reactive oxygen species) concentration. Dietary Tau levels did not affect hematological parameters and blood chemistry (p > 0.05). Fish fed 9.6 g/kg of Tau showed increased catalase activity, while the control group had the worst result in NBT (nitroblue tetrazolium reduction test). Fish fed with the highest dietary Tau levels (12.9 and 17.2 g/kg) showed increased total serum immunoglobulin concentration. These results suggest that the optimal inclusion level of Tau in diets for juvenile pirarucu is 4.49 g/kg of feed and that this amino acid acts as a mitigator of oxidative stress.

Prospects for the use of probiotic microorganisms in the production of fermented buckwheat-based products

Relevance. The market segment for products based on plant-based ingredients continues to gain momentum. Protecting health and reducing the environmental burden are the most important driving forces for consumers to buy plant-based products. About 1% of the world’s population suffers from diagnosed celiac disease. Around 13% of the population exhibits symptoms of non-celiac gluten sensitivity. Thus, the production of gluten-free food products, including fermented ones, is becoming increasingly important.Methods. The technological parameters for producing buckwheat dispersion and its quality indicators were assessed. The analysis of the process of acid accumulation during fermentation by microorganisms Lactobacillus, Bifidobacterium, Propionibacterium, and Streptococcus was carried out. Data on the dynamics of microbial biomass accumulation during fermentation were obtained, and the influence of selected starter cultures on the antioxidant properties of fermented dispersions during storage was studied. The impact of chosen strains on organoleptic characteristics was determined, and the dependence of the viscosity of fermented samples on the shear rate was studied.Results. Buckwheat dispersion is a suitable medium for the production of fermented drinks. The duration of fermentation ranged from 5 to 9 hours. The most intense acid accumulation process is observed when S. thermophilus is used for 5 hours. The maximum increase in biomass is achieved with L. bulgaricus, L. acidophilus AT-41, and B. bifidum. Probiotic microorganisms provide stable levels of antioxidant activity during storage. The samples fermented with S. thermophilus, B. bifidum, P. shermanii KM-186, and L. bulgaricus were the most viscous. The most outstanding organoleptic preference was given to samples with L. acidophilus 57S, S. thermophilus, and L. bulgaricus.

Efficacy of using plant ingredients as partial substitute of fishmeal in formulated diet for a commercially cultured fish, Labeo rohita

Reliance on fish meal can be reduced by incorporating plant-based ingredients, making aquaculture more economical, sustainable and environmental friendly. In this study, the efficacy of plant protein ingredients (PPI) such as mustard oil cake (MOC), soybean meal (SBM) and rice bran (RB) as Partial substitute of fishmeal (FM) was investigated for a commercially important fish, Labeo rohita in cages for 90 days. Three experimental diets, labeled as Diet 1, Diet 2, and Diet 3, were formulated to be isonitrogenous (with protein content ranging from 32.20 to 32.29%) and iso-caloric (with gross energy ranging from 4.12 to 4.17 kcal/g). These diets contained different proportions of PPI (45, 68, and 79%) and FM (46, 23, and 11%, respectively). Square-shaped cages with a volume of 1m3 (1 m × 1 m × 1 m) were stocked with 40 fish/m3 each with an average initial weight of 52.97 g in triplicates. Fish were hand-fed to apparent satiation twice daily for 7 days a week at a feeding rate of 5% in the initial month and 3% for the rest of the culture period. 50% of the caged fish was sampled monthly to monitor growth performance and at the termination of the experiment, all the fish was harvested to measure production economics performance. The results indicated improved growth performance and higher feed utilization at Diet 2, yielding significantly (p &amp;lt; 0.05) higher fish production compared to Diet 3, while these parameters were insignificant with Diet 1. By replacing FM with PPI, the total feed cost compared to Diet 1 was reduced to 20.62 and 32.76% for Diet 2 and Diet 3, respectively. The replacement of 50% FM in Diet 2 also yielded a 15.61% higher total economic net return than the Diet 1 group. However, a higher inclusion rate of PPI in Diet 3 potentially reduced fish growth, with a consequent decline of 41.61% total economic net return compared to the Diet 1 group. In conclusion, the replacement of 50% FM in Diet 2 compared to Diet 1 returned a higher benefit–cost ratio (1.72) among the feeding groups. Therefore, this FM replacement experiment suggested a 50% FM replaced diet as an unconventional, cost-effective, and readily available novel protein source without compromising the inherent nutritional quality of fish and feed in the cage culture of L. rohita. The results could be widely applicable to the fast-growing approach of cage culture technology across Asia and beyond.

Bioactive Feed Ingredients used in Aquaculture: A Review

Food security is a critical concern for nations like India, where poverty affects access to nutritious food for a significant portion of the population. While India has made strides in addressing this issue through agricultural revolutions, evolving demands necessitate a reformation in aquaculture practices. With a global surge in demand for fish and fisheries products due to their nutritional benefits, aquaculture has become pivotal. However, the intensification of aquaculture brings risks such as disease outbreaks and rising costs of essential feed ingredients like fish meal, particularly impacting the shrimp industry. To mitigate these challenges, exploring alternatives like bioactive feed additives sourced from marine and agricultural origins emerges as a promising solution. Marine derivatives such as algae offer nutritional benefits and bioactive compounds, while agri-industrial wastes provide versatile applications, including medicinal plant extracts and plant-based ingredients. Additionally, complex bioactive feed ingredients like probiotics, prebiotics, metabiotics, and phytobiotics show promise for enhancing the health and productivity of cultivated aquatic organisms. Integration of these alternatives into aquaculture practices presents a sustainable approach to improving food security, feeding efficiency, animal health and economic sustainability in India and beyond.

Blue mussel (Mytilus edulis) silage, a possible low trophic marine protein source for Atlantic salmon (Salmo salar L.)

Blue mussel (Mytilus edulis) could be a promising marine protein source in fish feeds and is of great interest since it can be cultivated along the Norwegian coastline. However, the use of blue mussels in feeds is dependent on developing suitable preservation and processing methods to produce a feed grade raw material. The present studies were conducted to investigate whether blue mussel silage could be used in the feed for Atlantic salmon post-smolt. Two feeding experiments were conducted using the same reference diet with FM inclusion of 25%, giving a mix of ∼59–63% plant-based ingredients vs ∼34–36% marine ingredients to simulate a standard grower feed for salmon post-smolts in SW. In experiment 1, fish were fed diets containing three different inclusion levels of blue mussel silage (BMS 3, 7, and 11%), a diet containing blue mussel meal (BMM) (12%) as well as the reference feed. In this experiment, the fish that were fed a diet containing BMS had a decline in both weight gain and condition factor when compared to the fish given the reference and BMM. The daily feed intake was similar in all groups, but the feed conversion ratio (FCR) increased in the fish fed BMS. The inclusion of BMS and BMM did not affect the digestibility of nutrients, but reduced retention of whole-body lipid and protein retention was observed. Salmon given BMS in the diet also had lower iron (Fe) concentrations in liver and whole body, indicating lower Fe uptake, irrespective of inclusion level. These findings were followed up in a second feeding experiment aiming to investigate whether different processing methods of blue mussel silage could influence the bioavailability of iron, as well as feed utilization and growth. The reference feed was formulated similar to the feed in exp. 1. Additionally, fish were fed diets containing BMM (9%) and the same batch of BMS (9%) used in exp. 1 as well as two diets containing new productions of BMS (9%) using either a lower acid level or only formic acid at the same level. In experiment 2, no differences were seen in weight gain, feed intake, FCR, nutrient retention or body composition between fish given BMS and reference diet. The lower Fe status observed in experiment 1 was not seen in the second study. In both experiments, there were no differences in fish welfare indicators between the group of fish fed with BMS, BMM and the reference group.The present results show that blue mussel silage can be used in the diet for Atlantic salmon, however, the different processing and preservation methods to produce BMS influence the nutritional properties and consequently growth performance and feed utilization of Atlantic salmon post-smolts.

Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder

The food waste of the fruit processing industry is rich in many bio-active components such as polysaccharides, polyphenols, peptides, etc. that own multifaceted health benefits. The valorization of this waste is an intriguing optimization method for various dairy products. Meanwhile, LC-MS-based foodomics has been an emerging approach for the quantitative and qualitative analysis of dairy foods. Untargeted metabolomics has been done of the optimized functional yogurt that contains different levels of unripened papaya peel powder (UPPP) using high-resolution mass spectroscopy for analysis of added bio-active components in the matrix. UPPP comprises a high content of phytochemicals which could give functionality and therapeutic effect to the Greek yogurt. A total of 36 functional metabolites have been identified which have various health-beneficial attributes. Kaempferol, ostruthin, putative carpaine derivatives, etc. are some of the metabolites of high importance with a wide area coverage in the metabolome. This work highlights the bioactivity of the UPPP and its prebiotic properties added to the functional yogurt as an independent ingredient. The incorporated plant-based ingredients like UPPP can effectively enhance the functional attributes of Greek yogurt, which is a potential synbiotic food.

Chemical characteristics of meat analog from sorghum, oyster mushroom, and red bean

Food security is a challenge faced by emerging countries such as Indonesia. One of the solutions is food diversification by developing meat analogs or meat substitutes, which are plant-derived food products typically processed to mimic the flavor, texture, and appearance of meat. Meat and animal-based food products are generally related to environmental threats like global greenhouse gases. Excessive red and processed meat consumption have also been identified as risk factors. Therefore, developing meat analogs from plant-based ingredients has advantages in creating a diverse, balanced, and healthy substitute. This study aims to determine the chemical characteristics of meat analogs from sorghum, oyster mushroom, and red bean. This research consisted of 4 treatments with the ratio of sorghum, oyster mushroom, and red bean (%): P1 (20:55:25), P2 (15:65:20), P3 (10:75:15), and P4 (5:85:10). Meat analog was analyzed such as water content, ash, fat, protein, carbohydrate, fiber, and Fe content. The results showed that the best treatment for physicochemical characteristics was P1 (20% sorghum:55% oyster mushroom:25% red bean), which contained fiber 3.99%, ash 0.90%, protein 7.02%, carbohydrate 42.34%, fat 1.35%, water 43.13%, and Fe 21.81%.

Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients

Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.

Can nutritional programming in Atlantic salmon (Salmo salar) be optimised with a reduced stimulus period?

New strategies are required to enhance the efficient assimilation and bioconversion of plant-based ingredients in Atlantic salmon (Salmo salar) diets, especially relating to the essential long-chain polyunsaturated fatty acids (LC-PUFA), eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3). Our study investigated nutritional programming and specifically evaluated the optimal duration of dietary ‘stimulus’ and whether it could be reduced compared to a previous study using a three- week ‘stimulus’. Fish were fed an experimental ‘stimulus’ vegetable-based diet (VS, 5% marine meals [MM]/0% fish oil [FO]) or a standard marine-based control (MS, 82% MM/4% FO) for either one (V1) or two weeks (V2 and M) from first exogenous feeding. All groups were then fed a standard marine based formulation, for an ‘intermediate’ grow-out phase to the end of 16 weeks post-first feeding, prior to a ‘challenge’ phase of six weeks when all fish were fed a vegetable-based diet (VC, 10% MM/0% FO). Compared to M, fish from both V1 and V2 groups were significantly smaller at the end of the ‘stimulus’ phase, but there were no statistical differences in overall growth, proximate or fatty acid compositions at the end of the trial. However, hepatosomatic and viscerosomatic indices were significantly lower in V1 compared to V2 fish and there was an overall trend of improved performance in V1 fish throughout the ‘intermediate’ and ‘challenge’ phases. During the ‘challenge’ phase, M fish displayed a greater net gain of DHA than V1 fish, whilst V2 was a net consumer of all n-3 LC-PUFA over the same period. Compared to M, n-3 LC-PUFA biosynthesis genes in pyloric caeca were downregulated in both experimental groups indicating possible post-transcriptional modification of this pathway in either V1 or V2, considering the differences in DHA retention levels between groups. Taken together, the results suggested that nutritional programming was not initiated by a one- or two- week ‘stimulus’. However, more studies are required to elucidate the mechanism behind enhanced performance of V1 fish.