Total Fat Content Research Articles

Assessment of genetic diversity using phenological and morpho-physicochemical traits of almond genotypes in the Eastern Mediterranean Region of Türkiye

Abstract This study aimed to compare the genetic differences of local almond genotypes selected from Hatay province in the subtropical ecology of the Eastern Mediterranean Region of Türkiye using phenological, nut quality, and chemical compositions. Principal component analysis, cluster analysis and correlation analysis from multiple comparison analyses were used to evaluate the examined traits of the genotypes. In the study, local almond genotypes showed considerable diversity in terms of morphological, fruit quality, and biochemical properties. Full flowering dates for the genotypes were between 2 and 10 March and harvest times were between 31 July and 6 August. According to two-year data, the nut weight of the genotypes varied between 4.39 g and 6.73 g, whereas the kernel weight varied between 0.94 g and 1.22 g. ‘Bezge1’ and ‘Turfanda1’ genotypes did not have double fruits. ‘Turfanda2’ genotype was remarkable for its kernel weight being > 1 g, not having a double kernel, and containing > 50% total oil. Total fat content ranged between 47.95% and 54.47%. Interestingly, a negative correlation was found between kernel weight and kernel color L, b*, C, and hue values. PC results showed that nut and kernel size and oil profile were important variables in distinguishing almond genotypes from each other. These results demonstrate a substantial genetic diversity among almond genotypes, highlighting their potential for almond cultivation and breeding programs in the subtropical ecology of Türkiye. Moreover, the new goal will be to examine reveal the genetic differences with molecular marker methods and the performances of these genotypes under the same ecological conditions.

Chemical, Microbiological, and Sensorial Properties of Bio-ayran Prepared using various Cultures

Background: Ayran is drinkable yoghurt that is prepared by mixing water, salt, and yoghurt, or by adding water to milk and inoculation with yoghurt culture and adding salt after fermentation. Objective: This study investigates the effect of using classic, probiotic, EPS-producing and EPS-producing + probiotic (BB12) cultures on the chemical, microbiological and sensorial characteristics of drinkable dairy product ayran. Methods: Four treatments of ayran were made using classic yogurt culture (T1), ABT-5 culture (T2), exopolysaccharide (EPS) producing culture (YO-Flex Mild 1.0) (T3), and EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12 (mixture culture) (T4). Results: Sample T2 had the lowest acidity values during the fermentation period. While sample T2 had the highest pH values, the total solids, fat, and total protein contents of the ayran treatments were unaffected by culture type. Mineral contents slightly decreased in samples T3 and T4. In comparison to other treatments, sample 4 had higher counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and Bifidobacterium. The recommended level of probiotic bacteria (107 cfu g −1 ) was exceeded for all treatments, particularly T4, and remained above (107 cfu g −1 ) until the end of storage. Moreover, Ayran, made with mixture culture (T4), received the highest sensory evaluation scores. Conclusion: Mixture culture (EPS-producing culture + BB12) is a good starter to make bioayran containing high counts of probiotics.

Total Fat and Fatty Acid Content in Meals Served by Independent Takeaway Outlets Participating in the Healthier Catering Commitment Initiative in London, UK.

Out-of-home meals are characterized by poor nutritional quality, and their intake has been linked to adverse health outcomes. Therefore, national and local government initiatives have been implemented in the UK to promote healthier out-of-home meals. However, there is limited evidence of their effectiveness. This study evaluated the fat content and fatty acid profile of takeaway meals from 'standard' and from Healthier Catering Commitment (HCC)-approved takeaway outlets. Meals from 14 'standard' and 13 'HCC-awarded' takeaways (74 meals and 26 side dishes) were analyzed for total fat and fatty acid composition. No statistically significant differences in total fat, saturated, and trans fatty acids per 100 g and per portion between HCC and standard meals were observed, except for donner kebabs. Over 70% of all meals contained more than the recommended 30% of daily fat intake from a single meal. Some meals could provide more than 50% of the recommended total fat and SFAs intake. Despite businesses participating in the healthier out-of-home meal initiative, there has not been a significant improvement in the nutritional quality of the meals they offer. Further research to develop effective approaches to support independent takeaway businesses in offering meals with improved nutritional quality is warranted.

The effect of nitrogen fertilization and the use of biostimulators on the chemical composition of grains of two varieties of corn (Zea mays L.).

The aim of the research was to determine the impact of the use of biostimulators and different nitrogen doses on the yield quality of two varieties of corn grown for grain. The field experiment was carried out in 2015-2017 on an individual farm located in north-eastern Poland (52°30'N and 22°26'E). The following factors were examined in the experiment: group I-two corn varieties: PR38N86 (280 FAO); P8400 (240 FAO) group II-four doses of nitrogen fertilization: control treatment-without nitrogen application (0 kg·ha-1 N) nitrogen doses-80 kg·ha-1 N, 120 kg·ha-1 N, 160 kg·ha-1 N, group III-four types of biostimulators used: (1) control treatment-without the use of a biostimulator, (2) biostimulator containing sodium ortho-nitrophenol, sodium para-nitrophenol, 5-nitroguaiacol sodium, (3) biostimulator containing potassium para-nitrophenolate, potassium ortho-nitrophenolate, potassium 5-nitrovacollate, (4) biostimulator containing molybdenum, zinc. Different doses of nitrogen used in the experiment contributed to an increase in the total protein content in the grain of the tested corn varieties compared to the control treatment. The highest significant increase in protein content by an average of 18.96 g∙kg-1 was obtained after the application of 160 kg N∙ha-1, and after the application of 120 kg N∙ha-1 the value of this feature increased on average by 17.18 kg N∙ha-1. Nitrogen fertilization reduced the starch content and increased the fat content in the tested corn varieties. The lowest starch content was found after the application of 120 kg N∙ha-1 and 160 kg N∙ha-1, while the highest fat content was found in grain tested with 120 kg N∙ha-1. The highest protein content was demonstrated after the use of a biostimulator containing sodium ortho-nitrophenol, sodium para-nitrophenol, and sodium 5-nitroguaiacol. The biostimulators used increased the starch and fat content in the grain of the tested varieties, and the differences between them were statistically insignificant. After using a biostimulator containing sodium ortho-nitrophenol, sodium para-nitrophenol, sodium 5-nitroguaiacol, the protein content increased by an average of 6.0%. The biostimulators used increased the starch and fat content in the grain of the tested varieties, and the differences between them were statistically insignificant. The medium-early variety with FAO 240 was characterized by a higher content of total protein (on average by 7.95 g∙kg-1) and crude fat (on average by 1.5 g∙kg-1) compared to the medium-late variety. All tested varieties were distinguished by the highest concentration of total protein and crude fat in the second, optimal year of the study. The lowest protein content was found in the last year of the study with the highest annual rainfall and the lowest average air temperature, and crude fat content was found in a relatively dry growing season. The opposite tendency was obtained in the case of starch content in the grain of the tested varieties.

Could Selected Adipokines/Cytokines Serve as Markers of Adipose Tissue Dysfunction?

Elevated levels of pro-inflammatory adipokines and cytokines increase the risk of developing metabolic disorders and diseases. The aim of this study was to conduct a comparative analysis of selected adipokines/cytokines in the blood serum of adults with obesity and normal body weight. The study also evaluated the correlation of these adipokines/cytokines with selected biochemical blood parameters. The study included 46 individuals with first- and second-degree obesity and 35 individuals with normal body weight. The participants underwent nutritional status assessments, biochemical tests, and evaluations of adipokine and cytokine concentrations in blood serum. The study found higher median CRP concentrations in women with obesity than in those with normal weight. This increase was statistically significant. The results also showed significantly higher IL-6 levels in the obesity group compared to the control group in both women and men. Resistin and MMP-2 were significantly different between women with obesity and women with normal body weight. Multiple regression results indicated that higher total fat content was significantly associated with higher serum CRP and IL-6 levels and lower adiponectin levels. Interleukin 6 was the strongest predictor of adipose tissue dysfunction in both women and men. Potential markers in women could also include resistin and MMP-2. The findings suggest that gender significantly influences the regulation of inflammatory factors.

A comprehensive study of the fatty acid composition, thermal and some physicochemical properties of abdominal and subcutaneous fats of Linda, Mast and Turkish geese.

This study examined the chemical composition, including moisture content, total fat, iodine value, melting point, saponification number, differential scanning calorimetry, fatty acid profiles, and color values (L*, a*, b*), in abdominal (A) and subcutaneous (S) fat of 15-week-old geese from three female varieties: Turkish (Lo), Linda (Li), and Mast (Ma). Results showed significantly higher moisture content in Lo-S compared to abdominal fats (P < 0.05), with consistent fat contents among goose varieties in abdominal fats. Iodine value (IV), melting point (MP), and color values did not differ significantly across varieties within fat types (P > 0.05). The Ma-A group exhibited the lowest saponification number (SN). Lo-S, Li-S, and Ma-S displayed higher onset and peak temperatures than abdominal fats across all groups. Li-A exhibited the highest levels of polyunsaturated fatty acids (PUFA) and an optimal PUFA/SFA ratio (P < 0.05), and Li-S demonstrated the lowest Atherogenic Index (AI), supporting its health-promoting profile. Additionally, Ma-S showed elevated levels of unsaturated fatty acids (UFA), a high nutritive value index, and a favorable AI value (P < 0.05), indicating its suitability for heart-healthy diets. Principal Component Analysis (PCA) identified PC1 with associations to SFA, palmitic acid, iodine value, myristic acid, and a*, while PC2 emphasized total fat content and melting point as pivotal factors. These findings underscore distinct chemical profiles of abdominal and subcutaneous fats in different goose varieties, revealing variations in fatty acid composition and thermal properties. Overall, Li-S, Li-A, and Ma-S fats emerged as optimal choices for consumers seeking healthful dietary fats.

Determination of the quality of cookies using fatty products based on hydrogenated fats from domestic raw materials of the Republic of Kazakhstan

This article discusses the assessment of the food safety of flour confectionery products produced using margarine based on hydrogenated fats produced from domestic raw materials of the Republic of Kazakhstan, using sunflower seeds, rapeseed, flax, soy. An analysis of the organoleptic parameters of sugar cookies produced using margarine and vegetable fat showed that the products have an attractive appearance, golden color and porous structure. The physico-chemical parameters of finished products manufactured using all types of fatty products of "Maslo Del" LLP comply with the requirements of 24901-2023, imposed on the quality of these products. The mass fraction of transisomers in sugar cookies with margarine and vegetable fat (TFA content up to 15%) is less than 2% of the total fat content, which meets the requirements of technical regulations. The obtained data allow us to scientifically substantiate the possibility of using margarines and fats produced from domestic raw materials (sunflower seeds, rapeseed, flax, soybeans) of the Republic of Kazakhstan, using the hydrogenation method in the production of bakery and confectionery products.

Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality

AbstractThe reduction of saturated fats in the formulation of bakery products has become an important issue in recent years. In this work, puff pastries were prepared from a novel bigel with a low content of saturated fatty acids compared to conventional laminating margarine (control) high in saturated fatty acids. The bigel was made from a canola oil/carnauba wax oleogel and a xanthan gum–based hydrogel under the presence of a monoacylglyceride emulsifier with an oleogel-to-hydrogel ratio of 80:20. The amount of fat used in the puff pastries was 100%, 75%, 50%, and 25% based on the flour weight of the puff pastry dough. Physicochemical characteristics of the two laminating fats were compared and their ability to form continuous layers within the dough during the lamination process was evaluated using microscopy. Characterisation of the puff pastry quality, texture, and pore structure was conducted to evaluate the effect of bigel incorporation and total fat reduction on the baked puff pastries. With the fat replacement, a reduction of almost 90% saturated fatty acids could be achieved compared to the control while firmness and puffing effect were not adversely affected. Lift irregularity, shrinkage, and specific volume were lower in the puff pastries prepared with bigel compared to the margarine puff pastry with the same fat content. Reducing the total fat content of puff pastry had an adverse effect on all quality parameters, both for bigels and control.

Effect of heat stress on meat quality of growing rabbits divergently selected for body fat content

High ambient temperature represents an increasingly frequent challenge for animal farming, especially for those animal species more susceptible to heat stress (HS), like the rabbit. The present research studied the impact of different ambient temperatures (T: 20 °C—Control vs. 28 °C—High) on the meat quality of two rabbit lines (L: Fat line, Lean line) obtained after 5 generations of divergent selection for total body fat content. After slaughter, the ground meat of 60 carcases (15 rabbits/treatment) was used for physicochemical and sensory quality evaluation. Overall, high T affected hind leg weight (p < 0.001), pHu (p = 0.001), and oxidative status (p = 0.004) during a shelf-life trial. High T increased meat haem-iron (p < 0.001), decreased lipids (p < 0.001), MUFA (p < 0.001), and PUFA classes (p < 0.001), and consequently, increased water content (p < 0.001). Regarding L effect, Fat line was richer in lipids (p < 0.001) and ash (p = 0.008), but less rich in water (p < 0.001) than Lean line. The content of all fatty acid (FA) classes was therefore significantly higher in Fat line meat (p < 0.001). It can be concluded that the two genotypes differed for proximate composition, haem-iron, FA, and amino acid profiles of carcase meat. High T increased meat pHu, water, haem-iron, and reduced polyunsaturated FA (PUFA) amount. At high T the meat of the Fat line showed higher TBARS, whereas Lean line had higher lysine content. Sensory analysis revealed that high T improved tenderness and extinguished onion off-flavour.

Assessment of front and back of pack nutrition labels of selected convenience food products and snacks available in the Indian market.

Nutrition labels on packaged food items provide at-a-glance information about the nutritional composition of the food, serving as a quick guide for consumers to assess the quality of food products. The aim of the current study is to evaluate the nutritional information on the front and back of pack labels of selected packaged foods in the Indian market. A total of 432 food products in six categories (idli mix, breakfast cereals, porridge mix, soup mix, beverage mix and extruded snacks) were investigated by a survey. Nutritional profiling of the foods was done based on the Food Safety and Standards Authority of India (FSSAI) claims regulations. The healthiness of the packaged foods was assessed utilising nutritional traffic light system. The products were classified into 'healthy', 'moderately healthy' and 'less healthy' based on the fat, saturated fat, and sugar content. Most of the food products evaluated belong to healthy' and 'moderately healthy' categories except for products in extruded snacks. Reformulation of 'extruded snacks' are necessary to decrease the total and saturated fat content. The nutrient content claims were classified using the International Network for Food and Obesity / NCDs Research, Monitoring and Action Support (INFORMAS) taxonomy. Protein, dietary fibre, fat, sugar, vitamins and minerals were the most referred nutrients in the nutrient content claims. Breakfast cereal carried highest number of nutritional claims while porridge mix had the lowest number of claims. The overall compliance of the nutrient content claims for the studied food products is 80.5%. This study gives an overall view about the nutritional quality of the studied convenience food products and snacks in Indian market.

Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents.

Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of two bakery products, brioche-type bread and rice cake, by partial substitution of the main fat source with Chlorella vulgaris lipid extracts obtained through non-thermal high-pressure extraction (HPE). A reduction of 3% in the fat content of the brioche and a reduction of 11.4% in the total fat content of the rice cake were observed when the microalgae extracts were used to replace 10% of the margarine used in the brioche and 20% of the sunflower oil used in the rice cake. This substitution resulted in fat-reduced bakery products with similar physicochemical and nutritional properties to the full-fat controls. A triangle test demonstrated that no differences were perceived for the fat-reduced brioche, while in the rice cake, only slightly perceptible differences were detected. Moreover, brioche and rice cake containing the extract presented values of 1.22 ± 0.27 and 1.29 ± 0.39 mg GAE/g of total phenolic compounds, respectively. DPPH and FRAP activities were also quantified in 0.95 ± 0.38 and 1.83 ± 0.27 µmol AAE/g for brioche with extract and 1.10 ± 0.61 and 1.39 ± 0.39 µmol AAE/g for the rice cake with extract, respectively. The products were microbially stable for at least four days at room temperature. This study demonstrates the potential of using HPE microalgal lipid extracts as fat substitutes in bakery products.

Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein

Given the rising demand for more sustainable, cookable dairy alternatives, this research explores the formation and characteristics of heat- and acid-induced gels combining micellar casein and pea protein. Protein dispersions (4 % w/w) of commercial micellar casein isolate and pea protein isolate were prepared and preheated (95°C, 30 min) separately before mixing in varying ratios (75:25 %, 50:50 %, and 25:75 % w/w). After emulsifying with milk fat (3.5 % w/w), the protein mixtures were heated to 80 °C and acidified to pH 5.2 (citric acid). The resultant coagula were pressed, drained, and molded to obtain the final gel. It was observed that adding pea protein led to a higher yield of coagula with more serum retained. As the proportion of pea protein increased, the total solids (TS), protein, and fat content of the gels decreased linearly. The micellar casein gel showed significantly higher hardness, elasticity, and chewiness than the gels containing pea protein. Moreover, the micellar casein gel did not show clear fracture behavior under large deformation, while the gels containing pea protein were more prone to rupture. These textural differences were explained by the changes in gel compositions, protein interactions, and gel microstructure. The composition and textural properties of hybrid gels showed a strong linear relationship with pea protein fractions, showing the possibility of customizing gel properties. Notably, the hybrid gel containing 25 % pea protein exhibited promising characteristics, closely resembling those of the commercial dairy paneer product.

Evaluation of Hazelnut Cake Flour for Use as a Milk Powder Replacer in Ice Cream

Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable nutrients, which makes it a promising option for supplementation or as a raw material in the development of functional products. The aim of this work was to study the influence of partial or complete replacing of skim milk powder (SMP) with hazelnut press cake flour (HPCF) in varying ratios (0%, 25%, 50%, 75%, and 100%) on the physicochemical properties and sensory attributes of milk ice cream. The replacement modified the chemical composition of the ice cream mixture, resulting in a reduction (p &lt; 0.05) of milk solids non-fat (MSNF), protein, and carbohydrates content, while simultaneously elevating the hazelnut content, and total fat content. This modification influenced the rheological characteristics of the ice cream mixtures, leading to an increase in the consistency coefficient from 1.32 to 7.66 Pa sn. Furthermore, a decline in overrun values (from 26.99% to 15.85%), an increase in hardness (from 6881.71 to 23,829.30 g), retarded melting properties, and variations in colour attributes were observed with higher concentrations of HPCF. In the sensory evaluation test, it was found that consumer acceptance was enhanced for the samples with partial substitution of SMP when compared to standard milk ice cream. The findings suggest that a replacement of milk powder with hazelnut cake by up to 75% is achievable, in order to obtain functional ice cream with adequate physicochemical and sensorial qualities.

The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef

The established correlations between subcutaneous fat thickness and the quality attributes of carcasses and beef are relevant for producers and the processing industry. The purpose of the study is to establish the characteristics of slaughter, chemical composition, sensory physical, and technological properties of beef made of young bulls belonging to the Ukrainian black-and-white dairy breed aged 18 to 24 months, depending on the thickness of the fat on the carcass. The colour of muscle and adipose tissue, the conformation of carcasses, the development of subcutaneous fat, marbling, chemical composition, and sensory attributes of beef and broth made of it were determined in the context of different fat thicknesses on the carcass. With an increase in the thickness of subcutaneous fat, the fleshiness (conformation) of carcasses increases by 55.2% (P&gt;0.95), the cover of carcasses with fat increases by 43.5 (P&gt;0.99), and muscle penetration improves by 45.8% (P&gt;0.95). With the thickening of subcutaneous fat from 0.5 to 1.1 cm or more, there is a tendency of tendons and ligaments in carcasses to increase by 53.6%, with adipose tissue increasing by 25.6%, points for the juiciness of boiled beef increasing by 20.8%, its tenderness increasing by 12.5%, and the reduction in the m. longissimus dorsi 'loin eye' area increased by 7.3%, marbling increased by 19.0%, reduction of moisture content in meat increased by 27.8%, and its boiling properties increased by 7.9%. With an increase in the thickness of subcutaneous fat in beef, there was a tendency for the reduction of its acidity (pH), the amount of dry matter, the total content of fat and minerals, deterioration of taste, aroma, residue after chewing boiled meat, flavour, and aroma, concentration, and transparency of broth made of it. The practical significance of these studies is to obtain knowledge that allows the assessment of the quality characteristics of carcasses and beef by the thickness of subcutaneous fat for their further use by producers and processing industries.

The nutritional profile of plant-based meat alternatives vs. traditional plant proteins: A product audit

Plant-based meat alternatives (PBMAs) are products made from manufactured ingredients such as protein isolates, to replicate the organoleptic and functional properties of meat(1). Traditional plant proteins (TPPs) such as tofu, tempeh and legume-based dishes are whole plant foods and have been longstanding components of the protein group of food-based dietary guidelines (FBDGs)(2). PBMAs have been added to some recently revised FBDGs(3,4), however, with considerable differences in ingredient composition, the objective of this study was to evaluate if these products are similar in terms of energy and macronutrients content.An online audit of PBMAs available in Tesco and Sainsbury’s was completed (November 2023January 2024). On-pack information was extracted, and similar products were grouped. Within eligible categories (burgers, beef-style dishes and seafood), products were further grouped according to their classification as a PBMA or TPP. Categories such as tofu and tempeh were combined and compared with PBMA chicken fillets/chunks and beef/pork products separately. Mean energy and nutrient contents were compared using independent sample t-tests, with P values ≤ 0.05 considered statistically significant. A-scores from the UK’s Nutrient Profiling Model(5) were calculated and the EU threshold for protein claims (≥12% energy from protein)(6) was applied to determine the proportion of products within each category considered a protein source.Within the burger category, PBMAs (n = 43) had a significantly higher mean energy (206.8 vs. 197.4 kcal/100g, P = 0.008), total fat (11.2 vs. 8.4 g/100g, P = 0.05), and saturated fat content (2.5 vs. 0.8 g/100g, P = 0.02), and significantly lower carbohydrate content (10.4 vs. 23.5 g/100g, P = 0.002) than TPPs (n = 14). Within the seafood category, PBMAs (n = 11) had a significantly lower total fat content (9.9 vs. 11.4 g/100g, P = 0.001) and significantly higher protein (6.6 vs. 4.5 g/100g, P = 0.04) and salt content (1.0 vs. 0.8 g/100g, P = 0.03) than TPPs (n = 5). PBMAs within the beef-style dishes category (n = 19) were significantly higher in energy (174.2 vs. 111.5 kcal/100g, P = 0.003) than TPPs (n = 20).When PBMA chicken (n = 81) and beef/pork (n = 20) were compared with tofu, tempeh and jackfruit (n = 17 and 20 respectively), PBMA chicken had a significantly higher carbohydrate content (12.2 vs. 2.6 g/100g, P&lt;0.001) and PBMA beef/pork had a significantly higher protein content (17.2 vs. 13.1 g/100g, P = 0.005). PBMAs had higher mean A-scores (6.4 - 8.5) than TPPs (3.2 - 6.6) in 4/5 categories indicating they are ‘less healthy.’ Very few TPPs within the burger and seafood categories met the protein threshold compared to PBMAs.Differences in energy, macronutrient content and A-scores, mean PBMAs and TPPs cannot be considered nutritionally equal.

Bee microbiomes in a changing climate: Investigating the effects of temperature on solitary bee life history and health.

Climate change is rapidly warming thermal environments, an important abiotic stimulus governing interactions between microbial symbionts and their hosts. Increasing evidence suggests that solitary bees rely on pollen provision microbes for successful development. However, the effects of heat stress on provision microbiota and the resulting consequences for larval health and development remain to be examined. We performed an in vitro study to investigate the effects of the thermal environment on provision microbiome composition and measured fitness outcomes for Osmia lignaria larvae. While pollen sterilisation removed bacteria from microbe-rich provisions, larval survivorship did not significantly differ between bees reared on microbe-rich (unmanipulated) diets and provisions treated with ethylene oxide (EO) gas. In contrast to previous research in solitary bees, larvae reared on EO-treated provisions weighed more and had higher total fat content, with temperature moderating the degree of difference. As anticipated, we observed a negative relationship between the duration of larval development and temperature. Our results indicated that an intact provision microbiota may not always improve bee fitness and that bee-microbe interactions during larval development may contribute to the size-shrinking effect observed for cavity-nesting bees under warming conditions.

Quality attributes and antioxidant activity of stirred yoghurt fortified with some nano-fruit waste powders

Agro-industrial wastes have emerged as a significant source of bioactive compounds. Therefore, this study was conducted to evaluate the feasibility of using nano-powders of some fruit wastes, namely; apricot (Prunus sp.) and peach (Prunus persica L. Batsch) kernels, watermelon (Citrullus lanatus) rind and banana (Musa spp.) peel as functional ingredients (0.5%) in stirred yoghurt, as well as their effect on the antioxidant activity, quality characteristics, viability of yoghurt starter culture and sensory attributes. Results revealed that the fortification process significantly (P < 0.05) elevated the total solids, fat, protein and ash contents, especially with apricot and peach kernels (AK and PK), which distinctly increased fat by average values of 3.46 and 3.40%, and protein by 3.70 and 3.68% during storage compared to control (3.12 and 3.57%), respectively. The addition of watermelon rind (WMR) increased the titratable acidity (0.97%) and viscosity (463.59 cP) with a significant reduction of syneresis (16.38%), increased the total viable count of starter culture, acetaldehyde and diacetyl contents (167.10 and 18.82 mg/100 g) in yoghurt, followed by banana peel (BP). Stirred yoghurt fortified with BP nano-powder had the highest total phenolic content (20.96 mg gallic acid/g) and DPPH scavenging activity (31.93%) as average values during storage compared to the other nano-fruit wastes. Sensory attributes of stirred yoghurt were improved with the addition of WMR and BP during storage periods, compared to those fortified with AK and PK. All the nano-powders of the studied fruit wastes constitute excellent raw materials for the development of novel functional stirred yoghurt.

Cow Milk Fatty Acid and Protein Composition in Different Breeds and Regions in China.

Cow milk is rich in proteins, fats, carbohydrates, and minerals; however, its precise nutrient content varies based on various factors. In the current study, we evaluated the differences in the fatty acid and protein contents of milk and the factors associated with these differences. To achieve this, samples were collected from seven types of cows in different regions. These included samples from three dairy breeds: Chinese Holstein milk from Beijing, China (BH), Chinese Holstein milk (HH) and Jersey milk (JS) from Hebei province, China; and four dairy/meat breeds: Sanhe milk (SH) from Inner Mongolia Autonomous Region, China, Xinjiang brown milk (XH) and Simmental milk (SI) from Xinjiang Uygur Autonomous Region, China, and Shu Xuanhua milk (SX) from Sichuan province, China. Breed significantly affects total fat, fatty acid, and protein contents. Additionally, geographic region significantly affects the contents of different fatty acids, α-lactalbumin, and lactoferrin. JS has the highest total fat and casein contents. XH samples contain significantly higher unsaturated fatty acid content than BH samples and do not differ significantly from JS. Additionally, the low β-lactoglobulin and high lactoferrin contents in XH samples may be favorable for the growth and development of infants. Our results may inform the development of dairy products from different cow breeds and advance the process of accurate breed identification.

Purslane Leaf Extract (Portulaca oleracea) as a Cholesterol Control Herbal Tea Mixture

Cholesterol is one of the essential molecules in humans. An imbalance in cholesterol levels in the body, such as high levels of triglycerides and low-density lipoprotein (LDL) or total cholesterol, can contribute to one of the leading causes of death in Indonesia. Diseases caused by high cholesterol levels include cardiovascular diseases, atherosclerosis, hypercholesterolemia, hyperlipidemia, coronary heart disease, hypertension, and stroke [6,9,14]. As a result, additional intake from sources like omega-3-rich supplements or herbal remedies is recommended. Historically, plant-based treatments have been used as pharmacological therapies. Researchers have explored the use of purslane (Portulaca oleracea) leaves, which contain unsaturated fatty acids and antioxidants, including omega-3 fatty acids, vitamins A and C, and minerals such as magnesium and potassium, offering cardiovascular benefits. The researchers utilized purslane extract as an herbal tea blend, serving as a natural alternative to supplements in capsule form, which may be more expensive. In extract form, purslane leaves are hygienically processed and mixed with herbal tea, creating a convenient health drink for daily consumption. The purslane leaf extract was obtained through method maceration using 96% food-grade ethanol. Proximate tests were conducted to assess total energy, energy from fat, ash content, moisture content, carbohydrates (by difference), total fat, and protein content [5,24]. Sensory evaluation was conducted by semi-trained panelists to assess the color, aroma, and taste of herbal tea blends containing purslane leaf extract. This evaluation aimed to collect subjective feedback from potential consumers regarding the organoleptic characteristics of the product.

Study on Mass Transfer and Physicochemical Properties of Avocado During Osmotic Dehydration

A previous study found that mass transfer occurring during the osmotic dehydration (OD) process. This phenomena is possible causing modification in physicochemical properties; therefore, understanding the OD effect on quality attributes is important. This research aimed to study the impact of sucrose concentration and immersion time on the kinetics of mass transfer and the physicochemical properties of avocado (Persea americana var. Miki) during the OD process. The samples were immersed in a sucrose solution (45, 55 and 65 ° Brix) for up to 300 min, then the mass transfer parameter and physicochemical properties were evaluated. The results showed that the highest rate of water removal (WR) was –0.037 g.g–1.h–1 using the 55 ° Brix solution, which also led to an increase in the soluble solid gain (SSG) value to 0.0126 g.g–1.h–1, while the highest WR/SSG ratio was obtained after 180 min of immersion using 65 ° Brix (2.451). A 2nd-order polynomial model accurately describes avocado mass transfer kinetics and their relationship to physicochemical properties. The model showed the best adjustment for WR, SSG, and weight loss (WL), as pointed out by R2 = 0.9671, 0.8968 and 0.9573, respectively. WR has a negative effect on firmness (R2 = 0.9278), vitamin C (R2 = 0.9349), and total fat (R2 = 0.8954). The uptake of sucrose correlated with decrease of vitamin C (R2 = 0.9391), whereas WL also affected the loss of total fat (R2 = 0.8288). The OD process modified the chroma of the avocado by reducing lightness, increasing greenness and yellowness, and yet protecting the flesh from the browning effect. Overall, this study provides insights into the relationship between mass transfer and physicochemical properties, and it is useful to predict the final condition of the osmo-avocado before subsequent processes. HIGHLIGHTS Immersing the avocado in a 55 ° Brix solution resulted in the highest rate of water removal (WR) and soluble solid gain (SSG). The highest ratio of WR and soluble solid gain (WR/SSG) was obtained at 180 min of immersion using a 65 ° Brix solution. The 2nd-order polynomial model fits the mass transfer parameters (WR, SSG, and weight loss/WL). WR contributed to a softened texture, color contrast, degradation of vitamin C, and total fat content. The combination of mass transfer and physicochemical property models is useful for designing the OD process and predicting the final condition of osmo-avocado. GRAPHICAL ABSTRACT