Food Proteins Research Articles

A Snapshot of Glycemic Response to Food Using a Continuous Glucose Monitor

Understanding how specific foods affect one’s blood glucose levels can help diabetic patients make better meal choices. A 35-year-old male diabetic patient was monitored for 6 months using a continuous glucose monitor (CGM). The obtained glycemic response curves for various types of food were analyzed. Meal composition played a crucial role in determining the glucose spike. Foods with high carbohydrate content increased sugars much higher than foods with balanced macronutrients. Combining protein and fat-rich foods with high-carbohydrate foods lowered the sugar spikes caused by a pure carbohydrate meal. Fruits, due to their high fiber and water content, although loaded with carbohydrates, did not spike the sugars much. Commercially available diabetic nutrition powders also had a good glycemic profile. Thus, CGM plays a crucial role in improving the health outcomes of people with diabetes by allowing them to choose the right quantity and quality of food to eat.

Modification of food protein fibrils: During and after fibrillization

Modification of food protein fibrils: During and after fibrillization

Optimizing Protein Food Sources Combinations To Achieve Protein and Nutrient Quality in a Plant-Based Meal

Optimizing Protein Food Sources Combinations To Achieve Protein and Nutrient Quality in a Plant-Based Meal

Diet Quality of Midwest Adolescents and Young Adults with Intellectual Disabilities and Overweight/Obesity Differs by Diagnosis but Not by Weight Category

BackgroundPoor diet may contribute to high rates of overweight/obesity (OW/OB) in adolescents and young adults with intellectual disabilities (IDs). ObjectiveThe purpose of this study was to examine diet quality as assessed by Healthy Eating Index 2015 (HEI-2015) scores in adolescents and young adults with IDs and OW/OB and to compare diet quality by ID diagnosis and weight. DesignThree-day image-assisted food records from baseline assessments in an 18-month weight-loss trial for adolescents and young adults with IDs and OW/OB were used to calculate HEI-2015 scores, which were compared between ID diagnoses and weight categories. Participants/settingA total of 102 adolescents and young adults (aged 13-21 years) with IDs (48 with Down syndrome, 40 with autism, and 14 with other/unspecified IDs) and OW/OB at a Midwestern academic medical center completed valid food records from November 2015 to November 2019. Main outcome measuresOutcome measures included HEI-2015 scores, energy intake (kcal/d), macronutrient intake as percentage of energy, energy intake per kilogram body weight, and grams protein per kilogram body weight. Statistical analyses performedDifferences in HEI-2015 scores and additional dietary measures by weight category and ID diagnosis were examined with analysis of variance or Kruskal–Wallis tests. ResultsParticipants with Down syndrome (DS) had a significantly higher mean ± SD HEI-2015 score (53.9 ± 8.4) compared with participants with autism (49.1 ± 9.6; P = .047). Compared with those with autism, participants with DS had a higher percentage of energy from protein, higher energy intake per kilogram body weight, and higher grams of protein intake per kilogram body weight. For HEI-2015 components, participants with DS had higher scores than participants with autism for total fruits, whole fruits, total vegetables, greens and beans, and total protein foods, but lower scores for sodium. Diet quality was not observed to differ by weight classification. ConclusionsAdolescents and young adults with autism had lower overall diet quality scores compared with those with DS. Diet quality was not found to be related to OW/OB. Understanding dietary differences by ID diagnosis may inform intervention strategies.

대체단백식품에 대한 국내외 연구현황 분석

대체단백식품에 대한 국내외 연구현황 분석

Physical And Organoleptic Characteristics Of Tiwul Cookies

Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour. The addition of jewawut of high-starch food ingredients is needed to improve the texture of the cookies. Animal protein food ingredients used in this study include freshwater snail and anchovy flour. This research aims to determine the effect of the proportion of tiwul flour and jewawut flour with the addition of freshwater snail flour and anchovy flour on the physical and organoleptic characteristics of cookies and determine the best treatment based on physicochemical parameters. The research design used in this research was a Complete Randomized Design (CRD) with a 2-factor factorial pattern with 2 replications. The treatment used was proportions of tiwul and jewawut flour (80%:10%, 70%:20%, 60%:30%) and the addition of anchovy and freshwater snail flour (10%, 5%:5%, 10%). The observation variable data was tested statistically using analysis of variance at a=5% using the DMRT follow-up test. The best treatment with the proportion tiwul 60% : jewawut 30% : anchovy 5% : freshwater snail flour 5%. Which was the best treatment with a water content of 3,79%, ash content of 3,25%, fat content of 26,11%, color of 2,47 (brown), aroma of 4,03 (typical of cookies), taste of 3,70 (sweet savory), and texture 3,73 (crunchy)

Egg protein exposure estimation in risk assessment for Japanese food allergy labeling

To assess the risk of food allergies in foods processed under the Japanese food labeling system, estimating exposure to hidden allergens is necessary. We assessed exposure to egg protein in foods processed according to the Japanese food labeling system. First, we estimated the concentration distribution of egg protein by Bayesian methods using data from the literature and the measurement of food products with precautional declarations in the labeling margin. We then estimated the food-intake portion-size distribution under two scenarios: soft drink consumption as an example of single, high-intake consumption, and confections, which are frequently consumed by children, as a realistic example of low-intake consumption. Finally, we estimated the distribution of unexpected intake of egg proteins in the form of single consumption. The mean exposure to egg protein under the high-intake scenario was estimated to be 0.0164 mg for 1–15-year-olds, 0.0171 mg for 4–15-year-olds, 0.0181 mg for 7–15-year-olds, and ≥0.0188 mg for 16-year-olds. The mean exposure to egg protein under the low-intake scenario was estimated to be 0.0018 mg for 1–15-year-olds, 0.0019 mg for 4–15-year-olds, 0.0020 mg for 7–15-year-olds, and ≥0.0022 mg for 16-year-olds. Compared to the reference dose of 2.0 mg proposed by the Joint the Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee, the risk of onset of food allergies due to egg protein contamination from foods without egg labeling is considered to be extremely low under the current Japanese food labeling system.

Protein and Amino Acid Adequacy and Food Consumption by Processing Level in Vegans in Brazil

Major concerns regarding individuals who adhere to a vegan diet are whether they meet protein and essential amino acid recommendations and how reliant they are on ultraprocessed foods. To investigate whether individuals who adhere to a vegan diet meet protein and essential amino acid recommendations and, as secondary objectives, to determine ultraprocessed food intake and potential factors associated with inadequate protein intake in this population. This cross-sectional survey study was conducted between September 2021 and January 2023 in Brazil among male and female adults (aged 18 years or older) who adhered to a vegan diet recruited from social media platforms. Adherence to a vegan diet and unprocessed and minimally processed foods and ultraprocessed food consumption. Protein and essential amino acid intake and food consumption by processing level were assessed using a 1-day food diary. Nutrient adequacy ratios were calculated by dividing nutrient intake by its recommendation (using scores truncated at 1) for each participant and then finding the mean across participants for each nutrient. The mean adequacy ratio was the mean of all nutrient adequacy ratios. Of 1014 participants who completed the survey, 774 individuals (median [IQR] age, 29 [24-35] years; 637 female [82.3%]) were confirmed as adhering to a vegan diet and provided adequate food recalls, among whom 558 individuals reported body weight and so had relative protein and amino acid intake values available. The median (IQR) body mass index (calculated as weight in kilograms divided by height in meters squared) of participants was 22.6 (20.3-24.8). The nutrient adequacy ratio of protein was 0.93 (95% CI, 0.91-0.94); for essential amino acids, ratios ranged from 0.90 (95% CI, 0.89-0.92) for lysine to 0.98 (95% CI, 0.97-0.99) for phenylalanine and tyrosine. The mean adequacy ratio for protein and all amino acids was 0.95 (95% CI, 0.94-0.96). The median intake level was 66.5% (95% CI, 65.0%-67.9%) of total energy intake for unprocessed and minimally processed food and 13.2% (95% CI, 12.4%-14.4%) of total energy intake for ultraprocessed food. Adjusted logistic regression models showed that consuming protein supplements (odds ratio [OR], 0.06 [95% CI 0.02-0.14]; P < .001) or textured soy protein (OR, 0.32 [95% CI, 0.17-0.59]; P < .001) was associated with decreased odds of inadequate protein intake. Higher ultraprocessed food intake levels were also associated with decreased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 0.16 [95% CI, 0.07-0.33]; P < .001), and higher unprocessed and minimally processed protein intake levels were associated with increased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 12.42 [95% CI, 5.56-29.51]; P < .001). In this study, most individuals who adhered to a vegan diet attained protein and essential amino acid intake recommendations, largely based their diet of unprocessed and minimally processed food, and had a significantly lower proportion of ultraprocessed food intake compared with previous reports. Participants consuming less ultraprocessed food were more likely to have inadequate protein intake, suggesting a significant reliance on ultraprocessed proteins for this population.

Research Progress and Production Status of Edible Insects as Food in China.

Based on the background of the exacerbating food shortage in the world, it is particularly important to diversify food resources in every possible direction. Among the choices available, edible insects have become an important alternative source of animal food with their high nutritional and functional (pharmacological) values, partially replacing normally consumed animal and livestock protein food sources. The utilization of edible insects has been an ancient custom since the dawn of civilization, attributed to their rich nutrition, alternate protein source, medicinal values, and presence of diverse secondary metabolites and alkaloids. This review provides an introduction to three key aspects of edible insects as food: freshness, long-term preservation, and medicinal value. It also provides details on the food source and products of edible insect species, their detailed nutritional composition and medicinal values, and their potential in producing alternative protein sources. Additionally, the review also encompasses rearing and producing technologies, resource utilization, and industrial development in China. Simultaneously, the problems and challenges faced in the artificial rearing and production development of edible insects, the production advantages over traditional livestock, and the farming evaluation and prospects of edible insects, as well as the lack of specific legislation on edible insects in China, are discussed. This review will be helpful in scientific knowledge propagation regarding edible insects for the public, guiding consumers to establish a diverse perception of sustainable agriculture and food sources in the world that has, as yet, been thwarted by food insecurity. Moreover, though edible insects could potentially serve as part of a commercial and industrial agri-enterprise that could generate a huge income, artificial rearing technology and edible insect product manufacturing and processing have not received sufficient attention from the government on a policy level, thereby leaving an open space for extensive research on edible insects as an alternate food source as well as an examination of the industrial prospects of edible insect products.

Test of Acceptance and Iron Content of Dimsum "Lori" as an Alternative Snack to Prevent Anemia in Adolescent Girls

Anemia is a problem today, if it’s not treated it will have a bad effect. Anemia can be prevented by consuming animal protein foods that are high iron content, namely anchovies with a content of 3.9mg/100g and vegetables that have a high in iron content, namely Moringa leaves. The aim is to determine the acceptability and iron levels of Dimsum Lori as an alternative snack to prevent anemia for Adolescents Girls. Methods, experimental research. There are 3 formulations, namely the formulation ratio between chicken meat: anchovy: moringa leaf flour, namely 100g:0g:0g, 0g:97g:3g, 0g:94g:6g. Acceptance test as many as 25 people, somewhat trained category. Test for iron levels, ICP-OES method. Data analysis technique, Kruskal Wallis statistical test and continued with the Man Whitney test. Research results, acceptability test F1; 3.86 (likes), F2; 3.37 (likes), and F3; 3.03 (regular). The results of the iron content test of the control formulation; 1.96mg/100g. Meanwhile, the most preferred formulation; 2.32mg/100g. In conclusion, the dimsum treatment formulation meets the needs of Fe in one snack of 2.3mg (F2); 2.5mg (F3) of the RDA requirement for Adolescents Girls for one snack of 1.27mg.

Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. Los)

The adverse environmental impact and health concerns associated with animal protein production have contributed to the increasing popularity of sustainable alternative proteins. Green leaf biomass represents one of the largest underutilized sources of plant-based protein globally. In this study, we extracted the protein concentrate and major protein fraction glutelin from edible dock (Rumexpatientia L.×Rumextianshanicus A. Los), a green leaf plant with promising prospects as an excellent source of food protein, to investigate their physicochemical and functional properties. Results showed that both protein concentrate (51.97 ± 3.08%, w/w) and glutelin (50.81 ± 1.30%, w/w) had similar protein contents, shared an isoelectric point of pH 3.0, and contained a well-balanced profile of amino acids. The protein concentrate had a higher denaturation temperature (104.10 °C) than glutelin (97.30 °C), but a poorer gelling ability. However, both proteins exhibited a predominant β-sheet secondary structure. The protein concentrate and glutelin exhibited distinct advantages in terms of water and oil absorption capacity, respectively. The emulsifying and foaming abilities of the two proteins exhibited a consistent trend with protein solubility, resembling U-shaped curves in a pH-dependent variation pattern. Additionally, alkaline and acidic conditions favored preferred emulsifying stability and foaming stability, respectively. The desirable properties of edible dock shed light on its immense potential as a novel alternative source of plant proteins, positioning it as a highly promising candidate for utilization as a nutritious functional ingredient within the food industry.

Sowing Date as a Factor Affecting Soybean Yield—A Case Study in Poland

Soybean is the crop of the future, especially for countries with a high demand for food and feed protein. Therefore, soybean cultivation is moving north to countries at higher latitudes, where temperatures, photoperiodism, and rainfall distribution are not always able to meet soybean requirements. The aim of this study was to evaluate three sowing dates as a factor influencing soybean cultivars yield and seed chemical composition in agroclimatic conditions of south-western Poland. In the years 2016–2019, a field experiment was conducted in Lower Silesia region, near Wroclaw, with three sowing dates: early (mid-April), 10-day delayed (at the turn of April and May), and 20-day delayed (first half of May), and two soybean cultivars: Merlin and Lissabon. In this location, soybean sowing is recommended in mid-April, possibly at the turn of April and May. The cultivars tested differed in yield and yield component values in the years of research, but generally, the Lissabon was better suited to local conditions. Results were discussed with findings of other domestic research, to investigate the problem of the soybean sowing date in Poland. The recommended sowing date for soybean was found to vary from region to region. These differences are due to the length of the growing season in each location and the varied adaptation of cultivars to the local climatic conditions.

Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage.

The cryoprotective effect of xylooligosaccharide (XO) and kappa-carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to -18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes. The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α-helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T22 relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration. From the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α-helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry.

Plant-based Food Supply Chains: Recognising Market Opportunities and Industry Challenges of Pea Protein

Plant-based protein food products are considered healthier, more nutritious, and substantially ‘greener’ than meat-based dietary offerings. For reasons such as these plant protein sources including peas/legumes, soy and algae are experiencing unprecedented market popularity. Amidst the multitude of alternative protein-based foods on offer, peas are the most promising plant-protein source as they contain all the essential amino acids and have a well-balanced nutritional profile in terms of fat and fibre. However, understanding the extent of the market feasibility of the respective pea protein supply chains (SCs), based on practical expertise, is of utmost importance for policymakers and industrialists alike to evaluate the growth potential of peas as a protein source. To this end, a survey was conducted among pea SC stakeholders to create an understanding of the level of market feasibility of pea protein-based products. A SWOT analysis consolidated the different views and resulted in the identification of specific strengths, weaknesses, opportunities, and threats within the industry. By focusing on understanding the challenges and prospects within pea-protein product SCs, this research provides a springboard for further research investigations into related plant protein-based products. The resulting blueprint of recommended initiatives can help inform the further development of pea protein SCs.

Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates

Brewer's spent grain (BSG) is a low-cost protein-rich residue and a valuable source of plant proteins. Extraction conditions and parameters can influence the composition and functionality of the resultant BSG protein concentrates. In this study, alkaline extraction at room temperature and 50 °C was investigated to explore the alterations induced by moderate heating in the composition, fatty acid and amino acid profiles, emulsion stability, and foaming properties of BSG protein concentrates. The protein content of the sample extracted at 50 °C decreased by 6%. An increase of 29.4% in the carbohydrate content and 2.5% in the lipid content was observed due to extraction at 50 °C. Hydrophobic amino acid content and saturated/unsaturated fatty acid ratio decreased by 20.9% and 4.8% respectively, in the protein concentrate extracted at 50 °C. Fourier transform infrared spectroscopy and gel electrophoresis showed some degree of protein structural modification and aggregation in the sample extracted at 50 °C. Although the heat-induced compositional alterations in the protein concentrate were not in favour of functionality, its emulsion stability and foaming capacity were significantly improved. These findings demonstrate that the heat-induced improvements in the surface hydrophobicity and conformational flexibility of proteins play a dominant role in the functionality of BSG protein concentrates. It can provide insights into modulating the performance of these valuable side-stream proteins for various food, pharmaceutical, and cosmetics products.

Non-Specific Lipid Transfer Protein Amb a 6 Is a Source-Specific Important Allergenic Molecule in Ragweed Pollen.

Pollen from common ragweed is an important allergen source worldwide and especially in western and southern Romania. More than 100 million patients suffer from symptoms of respiratory allergy (e.g., rhinitis, asthma) to ragweed pollen. Among the eleven characterized allergens, Amb a 6 is a non-specific lipid transfer protein (nsLTP). nsLTPs are structurally stable proteins in pollen and food from different unrelated plants capable of inducing severe reactions. The goal of this study was to produce Amb a 6 as a recombinant and structurally folded protein (rAmb a 6) and to characterize its physicochemical and immunological features. rAmb a 6 was expressed in Spodoptera frugiperda Sf9 cells as a secreted protein and characterized by mass spectrometry and circular dichroism (CD) spectroscopy regarding molecular mass and fold, respectively. The IgE-binding frequency towards the purified protein was evaluated using sera from 150 clinically well-characterized ragweed-allergic patients. The allergenic activities of rAmb a 6 and the nsLTP from the weed Parietaria judaica (Par j 2) were evaluated in basophil activation assays. rAmb a 6-specific IgE reactivity was associated with clinical features. Pure rAmb a 6 was obtained by insect cell expression. Its deduced molecular weight corresponded to that determined by mass spectrometry (i.e., 10,963 Da). rAmb a 6 formed oligomers as determined by SDS-PAGE under non-reducing conditions. According to multiple sequence comparisons, Amb a 6 was a distinct nsLTP with less than 40% sequence identity to currently known plant nsLTP allergens, except for nsLTP from Helianthus (i.e., 52%). rAmb a 6 is an important ragweed allergen recognized by 30% of ragweed pollen allergic patients. For certain patients, rAmb a 6-specific IgE levels were higher than those specific for the major ragweed allergen Amb a 1 and analysis also showed a higher allergenic activity in the basophil activation test. rAmb a 6-positive patients suffered mainly from respiratory symptoms. The assumption that Amb a 6 is a source-specific ragweed allergen is supported by the finding that none of the patients showing rAmb a 6-induced basophil activation reacted with Par j 2 and only one rAmb a 6-sensitized patient had a history of plant food allergy. Immunization of rabbits with rAmb a 6 induced IgG antibodies which strongly inhibited IgE binding to rAmb a 6. Our results demonstrate that Amb a 6 is an important source-specific ragweed pollen allergen that should be considered for diagnosis and allergen-specific immunotherapy of ragweed pollen allergy.

Tolerance of Infants Fed a Hydrolyzed Rice Infant Formula with 2'-Fucosyllactose (2'-FL) Human Milk Oligosaccharide (HMO).

The purpose of this research was to assess the growth, tolerance, and compliance outcomes associated with the consumption of a hydrolyzed rice infant formula (HRF) enriched with 2'-Fucosyllactose (2'-FL) a Human Milk Oligosaccharide (HMO), and nucleotides in an intended population of infants. This was a non-randomized single-group, multicenter study. The study formula was a hypoallergenic HRF with 2'-FL, Docosahexaenoic acid (DHA), Arachidonic acid (ARA), and nucleotides. Infants 0-90 days of age who were formula fed and experiencing persistent feeding intolerance symptoms, symptoms of suspected food protein (milk and/or soy) allergy, or other conditions where an extensively hydrolyzed infant formula was deemed an appropriate feeding option were recruited by pediatricians from their local populations. The primary outcome was maintenance of weight-for-age z-score. Weight, length, head circumference, formula intake, tolerance measures, clinical symptoms and questionnaires were collected. Thirty-three infants were enrolled, and 27 completed the study, on study product. Weight-for-age z-scores of infants showed a statistically significant improvement from Visit 1 to Visit 4 (p = 0.0331). There was an adequate daily volume intake of 762 ± 28 mL/day, average daily number of stools of 2.1 ± 0.3, and mean rank stool consistency of 2.38 ± 0.18. After 28 days of switching to a HRF, 86.8 ± 5.9% of the symptoms resolved or got better by Visit 4 as reported by parents. HRF with 2'-FL HMO was safe, well tolerated, and supported weight gain in infants with suspected cow's milk allergy or persistent feeding intolerance.

ANALYSIS OF THE STATE OF THE POULTRY INDUSTRY AND HIDDEN OPPORTUNITIES

Today, both producers and consumers of fodders are aware that achieving high productivity of animals and poultry, as well as optimal quality of final products, is impossible without the use of complete and nutritionally balanced feed. Requirements for the quality of compound feeds continuously grow and change, as new, more productive animal breeds and poultry crosses appear. It is proved that the COVID-19 pandemic, the full-scale war in Ukraine, climate variability and the global economic crisis are seriously undermining efforts to fight hunger and improve food security and nutrition. In the countries of Europe and Central Asia, the number of people who face problems in accessing adequate nutrition, including quality and safe products, has increased by 25.5 million people. According to FAO estimates, by 2050 we will have to increase the production of food and animal protein, including by 60%, to provide food for the world's 9.3 billion people. It has been established that poultry products are the most common and available source of animal protein to meet the needs of the world's population. The dynamics of changes in the feed production volume in 2018-2023 according to the data of the annual Agri-Food Outlook are presented. The top 10 leading countries in the feed production in 2022 are listed. They consume 64% of the world's compound feed, and half of the world's compound feed consumption is concentrated in four countries (China, USA, Brazil and India). A comparative analysis of the structure of compound feed production by types of agricultural animals and poultry for 2021-2023 shows that there is a growth trend for almost all types. The production of compound feed for pigs has been negatively affected by ASF all over the world. The greatest growth is observed in the field of compound feed for pets. It has been proven that a third of consumers prefer poultry products due to their availability and quality. In Ukraine, the industry is developing rapidly even in the conditions of a full-scale war, personnel shortages, power outages, inflation and disruption of logistics chains. The volume of global poultry production from 2012 to 2023 is shown. It is constantly increasing, caused by the increase in demand for affordable and relatively cheap animal protein. As a result of the analysis of the dynamics of poultry meat production by country in 2022-2023, it was established that the USA remains the leader in the production of poultry meat in the world for many years. Brazil and China remain in second and third place. Brazil has the largest growth during the reporting period. High competition in the field of breeding of laying hens and broilers stimulates the development of niche industries, such as guinea fowl breeding. Guinea fowls are raised for meat, eggs and fluff. This can be a very profitable business, especially for small poultry farms, due to the speed of payback of small investments and the unpretentiousness of the bird

Nugget Processing with Addition of Egg Shell Flour in Kotabaru Village, Jambi

Calcium is an essential micronutrient for children to the postmenopausal women. In practice, consumption of calcium-rich foods sourced from animal protein foods for family members, especially children, is still low. Egg shells contain calcium which can be fortified into nuggets to produce calcium-rich nuggets. Thus, the high benefits of egg shells will be obtained and reduce the negative environmental waste impact. Kota Baru Village, Geragai Subdistrict, Tanjung Jabung Timur Regency was chosen as the location for community service because apart from being an UNJA’s integrated laboratory village, this area is one of the location for stunting reduction in Jambi Province. This community service project has target of producing nugget products with the addition of egg shell flour, as well as increasing the knowledge and skills of village business group members. Evaluation of participants' knowledge and skills was carried out using pre-test and post-test questionnaire and checklist of nugget-making procedures. The results of this community service showed that there was a difference in 10 participants' knowledge compared to before the training (test score from 72 to 88). The hedonic test showed that more participants really liked the eggshell and carrot nuggets formulation in terms of smell, texture, and taste. Processing of nuggets with the addition of eggshell flour can be an alternative local food source of animal protein which is also of economic value.

Rapidly responsive and highly selective NIR fluorescent probe for detecting hydrogen sulfide in food samples and living cells

Hydrogen sulfide (H2S) is a pungent gas that is one of the key mediators of signal transduction in biological systems, and its presence is related to the freshness of some protein foods. Using phenothiazine derivatives as fluorophores and 2, 4-dinitrobenzene sulfonate (DNBS) fragments as reaction groups, a near-infrared (NIR) probe WX-HS for H2S identification was designed. With the addition of H2S, WX-HS appeared a strong fluorescence signal at 660 nm with short reaction time (90 s) and high sensitivity, and fluorescence state change from non-fluorescent to orange-red. In addition, WX-HS could effectively detect H2S produced during food oxidation. Based on its low cytotoxicity, the WX-HS probe further enabled the detection and imaging of H2S in A549 cells.