Use Of Natural Additives Research Articles

Influence of Plant Additives on Antimicrobial Properties of Glass-Fabric-Reinforced Epoxy Composites Used in Railway Transport.

The aim of this research was to explore the innovative use of natural additives, containing phytochemicals with proven antimicrobial effects, in the production of epoxy-glass composites. This study was based on information regarding the antimicrobial effects of phytochemicals present in Cistus incanus, Zingiber officinale, and Armoracia rusticana. The additives were subjected to a gas chromatography (GC) analysis to determine their composition, and, subsequently, they were used to prepare resin mixtures and to produce epoxy-glass composites. Samples of the modified materials were tested against E. coli, S. aureus, and C. albicans. In addition, flammability and durability tests were also performed. It was found that the strongest biocidal properties were demonstrated by the material with the addition of cistus, which caused a reduction of microorganisms by 2.13 log units (S. aureus), 1.51 log units (E. coli), and 0.81 log units (C. albicans). The same material also achieved the most favorable results of strength tests, with the values of flexural strength and tensile strength reaching 390 MPa and 280 MPa, respectively. Public transport is a place particularly exposed to various types of pathogens. Currently, there are no solutions on the railway market that involve the use of composites modified in this respect.

Effects of natural additives as an alternative to ionophores on performance and carcass traits of Nellore cattle in feedlot submitted to transport stress

The present study aimed to evaluate the use of natural additives, based on essential oils and yeast cell wall products, as alternatives for monensin as a growth promoter for beef cattle. A total of 160 Nellore bulls with an average initial body weight of 352 kg were randomly distributed (40 animals/treatment) in four collective pens equipped with 24 automatic feeders (6 devices per pen). The feedlot period lasted 116 days, with a 14-day period of animal adaptation to the facilities. After the adaptation period, a transport stress (8 hours/400 km) was induced in all animals to simulate a commercial feedlot situation. The treatments were: 1) CON - Negative control (no additive); 2) MON - Monensin (27 mg/kg of dry matter (DM)); 3) EO - Essential oil-based additive (Valkalor Plus: 1.3 g/ kg DM); 4) EOYW - Essential oil and yeast cell wall-based additive (Viandi Plus: 1.8 g/ kg DM). The EO additive Valkalor Plus (IDENA®, Sautron, France) consists of a blend of essential oils (eugenol and geranyl acetate), while the EOYW additive Viandi Plus (IDENA®, Sautron, France) contains a combination of essential oils (linalol and geranyl acetate) with yeast cell wall. All statistical analyses were performed in SAS version 9.4 (SAS Institute Inc.), using GLIMMIX procedure and comparing the least square means by Tukey’s test at P < 0.05 and tendency between 0.05 <P < 0.10. A tendency (P = 0.091) and a significant effect (P = 0.032) were observed for final body weight (FBW) and average daily gain (ADG), respectively. Treatment MON presented greater FBW and ADG compared to CON (546 kg; 1.656 kg/d vs. 529 kg; 1.486 kg/d) but did not differ from treatment EO and EOYW. Dietary treatment EOYW presented greater dry matter intake (DMI), compared to MON (7 %; P = 0.006), but did not differ from CON and EO (P > 0.10). On the other hand, dietary treatment MON presented greater gain: feed ratio than all other treatments (P = 0.003). The treatments CON and EO presented greater presence of liver abscesses compared to MON and EOYW (P = 0.030). On average, the presence of liver abscess was 4.62 % for MON and EOYW vs. 23 % for CON and EO. Animals fed EO and EOYW diets, particularly during the initial adaptation period (0–12 days), had greater fluctuations in DMI compared to bulls fed CON and MON diets (P < 0.0001). Bulls treated with MON spent more time eating and had a greater DMI rate (min/kg; P < 0.0001) per kg compared to EOYW bulls during both the adaptation phase and the entire study period. In terms of daily feeding behavior, MON and EO-treated bulls exhibited more visits than EOYW bulls throughout the adaptation, final, and overall study periods (P < 0.0001). The serum haptoglobin concentration was greater for animals fed EO and EOYW compared to other treatments on average and at d 116 after enrollment (P < 0.0001). Altogether, these outcomes indicate that EOYW may be a viable alternative to MON in feedlot diets for finishing animals.

Effect of the supplementation of N-acetylglutamate and patchouli extract on piglets fed on a low protein diet

The livestock industry faces challenges such as limited protein feed resources, suboptimal nitrogen utilization efficiency, and environmental impacts. Reducing the crude protein content in piglet diets has been shown to alleviate these issues, offering benefits to both animal welfare and environmental sustainability. However, low-protein (LP) diets can negatively affect piglet health and growth, necessitating strategies to mitigate these effects. The study aimed to explore the effects of supplementing LP diets with N-acetylglutamate (NAG) and Patchouli (PTC) on the health and growth of weaned piglets, focusing on growth metrics, antioxidant capabilities, intestinal barrier integrity, and inflammatory response. One hundred twenty healthy piglets were randomly assigned to five dietary groups, including a standard control diet (CON), an LP diet, and LP diets supplemented with NAG, PTC, or both. The trial lasted four weeks, and the piglets' growth, immune response, antioxidant status, and intestinal health were assessed. Piglets on the LP diet had lower final body weights and average daily weight gains. However, supplementation with NAG and PTC improved antioxidant defense, reduced inflammation, and enhanced intestinal health, as evidenced by increased VEGF-A expression in the small intestine epithelium (p < 0.05). The addition of NAG and PTC to LP diets can improve the health and growth of weaned piglets, suggesting a potential strategy for managing the challenges associated with LP diets. This research provides valuable insights for the livestock industry, indicating that the use of natural additives like NAG and PTC can help maintain piglet health and growth while reducing the environmental impact of high-protein diets. Further research is needed to optimize these strategies for widespread application.

Evaluation of microbial and oxidative changes of 100% Iberian Spanish salchichón in contact with a composite olive-leaf-extract food film and vacuum-packaged

Nowadays, consumer society is increasingly concerned about the environment and the foods production systems. Viable and efficient technologies that target a sustainable production are being developed in order to reduce the generation of agri-food residues, introducing them on the market on the basis of the so-called circular economy. In parallel, consumers are becoming more health conscious, demanding safe and natural products through the use of natural additives and ingredients. This study evaluated the stability of sliced ​​100% Iberian Spanish salchichón without added additives. It was wrapped in a biodegradable nanocellulose films incorporating olive leaf extract, then vacuum-packaged and stored at 5 and 25ᴼC for 90 days. The antimicrobial activity on lactic acid, aerobic mesophilic bacteria and Enterobacteriaceae was studied, as well as the evolution of lipid oxidation through the TBARS method. Significant differences were found between control and test sample during the evaluation of antimicrobial (aerobic mesophilic bacteria) and antioxidant activity at 25 °C. However, no significant differences were found during the evaluation of either antimicrobial or antioxidant activity at 5 °C. Olive leaf extract has a recognized antimicrobial and antioxidant activity tested in vitro; however, when tested in vivo and incorporated into a film, further refinements are needed to optimize the composite film and to obtain the desired effects of the extract as food preservative.

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes.

Using Biopolymers as Anti-Washout Admixtures under Water Concreting

In this study, we investigate the use of natural additives (biopolymers) resistant to scouring. To this end, three natural substances, Kathira, sodium alginate, and guar gum, have been utilized as additives resistant to scouring, and we examine their mechanical performance, resistance to scouring, and the properties of fresh concrete including slump test, setting time, and ultimately shrinkage test. For this purpose, a total of 12 cylindrical specimens with dimensions of 15 by 30 cm were prepared for 28-day compressive strength test, and 12 cylindrical specimens with dimensions of 15 by 30 cm were prepared for 28-day indirect tensile strength test. Additionally, 12 concrete beams with dimensions of 10 by 10 by 35 cm were fabricated for a 28-day flexural strength test. All laboratory specimens were submerged in lime-saturated water for hydration for a period of 28 days for maintenance and preservation. The results indicate that all three biopolymers improve resistance to scouring, and, two substances enhance compressive, tensile, and flexural strength. Furthermore, all of them lead to a reduction in concrete shrinkage.

Ocimum gratissimum essential oil in the transport water of Brycon hilarii: implications at water quality, blood parameters and residues in tissue and plasma.

Transporting live fish is a common practice in fish farming, and is certainly one of the main problems that affect fish homeostasis. In this scenario, the use of natural additives has shown promise in improving fish resistance to adverse situations. This study aimed to assess the impact of Ocimum gratissimum L. essential oil (OGEO) on water quality, hematological parameters, and residue levels in the plasma, fillet, and liver of juvenile piraputanga (Brycon hilarii) during a two-hour transportation period. The fish were divided into plastic bags (4 L) and exposed to three different OGEO concentrations (10, 20, and 30 mg L-1), while a control group received no OGEO (three repetitions each). After the two-hour transportation, blood samples were collected, as well as portions of the fillet and liver for quantifying essential oil compounds, which were also measured in the plasma. Oxygen levels remained high throughout the transportation period, in all groups, while the pH decreased. Hemoglobin, MCHC, and MCH increased in fish exposed to OGEO concentrations of 20 and 30 mg L-1, compared to the control group. However, lymphocyte counts and the concentrations of essential oil compounds in plasma, fillet, and liver increased with higher OGEO concentrations. The use of 10 mg L-1 OGEO in the two-hour transport water is promising to ensure the survival and well-being of Brycon hilarii juveniles (weighing 16 g), showing to be safe and effective. The residual concentration of eugenol the major compound of OGEO in the fillet remains below the maximum limit of the recommended daily intake.

Natural spices and flavour substitution in zobo tea and drink production: A review

This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, phenolic acids) which make them predisposed to microbial proliferation, although nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.

Usage of Essential Oils of Natural Herb as Food Preservatives

One of the most issues that face the food production industries is the manufacture of healthy food products without synthetic preservatives due to the fact that artificial antibacterial agents and chemical additives could have serious detrimental impacts on people's life quality. Essential oils (EOs) extracted from various plant origins have received huge attention because of the possible health benefits. Essential oils are complicated combinations made up of numerous distinct chemicals isolated using various methods. Such chemicals demonstrated substantial biological functions like antioxidant and antibacterial activity through a variety of mechanisms, and they are less dangerous and pose no health problems to humans. In this article, we underline the importance of Essential oils such as major ingredients and sources, antibacterial activities, and potential uses in the food sector. The use of natural additives is becoming more common; nonetheless, they may have negative effects on organoleptic properties. As a result, more research is needed to adjust the dosages used to effectively stop the growth of microbes is still needed.

Usage of Essential Oils of Natural Herbs as Food Preservatives

One of the most issues that face the food production industries is the manufacture of healthy food products without synthetic preservatives due to the fact that artificial antibacterial agents and chemical additives could have serious detrimental impacts on people's life quality. Essential oils (EOs) extracted from various plant origins have received huge attention because of the possible health benefits. Essential oils are complicated combinations made up of numerous distinct chemicals isolated using various methods. Such chemicals demonstrated substantial biological functions like antioxidant and antibacterial activity through a variety of mechanisms, and they are less dangerous and pose no health problems to humans. In this article, we underline the importance of Essential oils such as major ingredients and sources, antibacterial activities, and potential uses in the food sector. The use of natural additives is becoming more common; nonetheless, they may have negative effects on organoleptic properties. As a result, more research is needed to adjust the dosages used to effectively stop the growth of microbes is still needed.&#x0D; &#x0D;

Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives.

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4°C for 1 d, and the rest of the meats were kept at -18°C for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

Biocomposites with Epoxy Resin Matrix Modified with Ingredients of Natural Origin.

This study aims to present various forms of cellulose, whose shape depends on the source of origin, and to demonstrate the differences in the influence on the properties of materials produced with its participation. For this purpose, composites with various plant additives have been designed and obtained. Some of them have undergone chemical and pyrolytic modifications. The results of the mechanical, physicochemical and microscopic tests showed differences in cellulose structure, even in the case of very similar sources, and its diversified influence on the characteristics of the obtained materials. The research shows the effect of the use of natural additives and their modified versions on the mechanical properties of the composite based on epoxy resin. It turns out that cellulose modifiers are not only fillers that reduce the price of the final product but can also increase some mechanical properties, e.g., compressive strength, which is an additional advantage and a reason for wider use. The potential of natural resources is not yet fully understood. Relatively recently, people have started to be interested in cellulose on a nanometric scale, as it turns out that it can exist in several different forms with interesting properties.

DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE TECHNOLOGY OF"DEFERRED BAKING" ON THE BASIS OF MODERN QUALITY MANAGEMENT METHODS

The article considers the use of Quality Function Deployment methodology in the development of a new type of bread based on the technology of "deferred baking" of high nutritional value. The research identified the main consumer requirements for a new product that directly affect its technical characteristics. By using quality management tools (affinity diagram, tree diagram, benchmarking) the transformation of consumer desires into quantitative technical (design) characteristics of the product. The ranking of consumer requirements for a new type of bread is carried out, weighting factors are determined. A tree of product quality indicators characterizing the level of consumer satisfaction has been formed, and their compliance with regulatory requirements has been established. To transform the requirements of consumers into the parameters of the quality of expected products, a "Quality House" was built for the production of a new type of bread using the technology of "deferred baking". It is established that when developing a new product with high consumer properties, it is necessary to ensure the naturalness of the product through the use of natural additives and high-quality raw materials, which will lead to a product with high biological active substances content and extended shelf life. It will also solve a number of problems inherent in the technology of "delayed baking", and most importantly it will lead to the creation of a product with good organoleptic characteristics.

Qualitative Evaluation of Lamb Meat Sausage Prepared with Different Antioxidants

Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants. The antioxidants (Turmeric, Garlic, Honey, Moringa and Ginger at 2% each) on the yield, sensory acceptability, chemical composition, lipid peroxidation, fatty acid profile and microbiological assay was studied in a completely randomized design. The results revealed that the turmeric, garlic and honey compared (p&gt;0.05) favourably with the control in terms of yield and preferred (p&lt;0.05) above others for colour, flavor, tenderness and overall acceptability. All the antioxidants have suppressing effects with lower values (P&lt;0.05) on crude protein, ether extracts and lipid peroxidation as compared to the control. Variation exist in all the parameters of the fatty acid profile while the microbial loads of the lamb meat sausage samples showed a significant (p&lt;0.05) reduction in the Total Bacterial counts (TBC), Total Coliform Counts (TCC) and Total Fungi Counts (TFC) for all samples prepared with natural antioxidants with the least values (p&lt;0.05) reported in moringa samples as compared with others. Conclusively of the respective natural antioxidants in lamb meat sausage enhanced the cooking yield, nutrient composition and keeping qualities of the product and is therefore recommended for the product quality and safety.

Insights into the effectiveness of synthetic and natural additives in improving biodiesel oxidation stability

Biodiesel is an intensively researched alternative fuel to fossil diesels. Since biodiesel is more prone to oxidation compared to fossil diesels, the use of antioxidants, both synthetic and more recently, natural ones, is necessary to enhance its oxidation stability. This review aims to provide insights into the use of natural additives versus synthetic ones in biodiesel. Natural antioxidants, which are usually presented in the form of plant extracts, consist of multiple phytochemicals which might have synergistic effects when used. This complexity has resulted in the lack of studies compared to synthetic antioxidants. Moreover, the oxidation mechanisms of these antioxidants remain unexplored. Their environmental impacts upon biodiesel combustion and emissions are yet to be elucidated. Moving forward, purification and profiling of natural antioxidants are recommended to set guidelines for manufacturers and end-users, while kinetics and thermodynamics studies will aid in understanding the oxidation pathways of the antioxidants. Furthermore, life cycle assessment (LCA) and exergy study on the doped biodiesel will enable enhanced understanding of their environmental impacts.

Green Tea (Camellia sinensis) Products as Alternatives to Antibiotics in Poultry Nutrition: A Review.

The overuse and misuse of antibiotics in poultry feeds increase the total cost of production and compromise the quality of poultry products, which poses a serious threat to human health. Globally, health-conscious poultry consumers have long called for the alternate use of natural additives to mitigate the development and spread of multidrug resistant pathogens. Phytogenic plants, such as green tea (Camellia sinensis) products, contain putative nutraceuticals with antibiotic properties that can be used as alternatives to therapeutic, metaphylactic, prophylactic, and growth-promoting antibiotics. However, there are limited studies in the literature that have evaluated the potential of green tea (GT) products when used as replacements to in-feed antibiotics, with most studies focusing on their potential as sources of dietary nutrients in poultry feeds. Thus, this review paper discusses the potential of GT products to replace various antibiotics in poultry diets while presenting GT bioactive substances that can improve the growth performance, carcass and meat quality traits, and health status of the birds. We postulate that the utilisation of GT products in place of antibiotics could deliver sustainable, organic poultry production systems that would contribute significantly to global food and nutrition security.

Et Ürünlerinde Nitrit Kullanımını Azaltma Yöntemlerinde Güncel Yaklaşımlar ve Sanayiye Aktarılma Potansiyelleri

Nowadays, consumer demand for healthy and natural food is reflected in the meat industry and researches and investments on this issue have gained speed. Nitrite is a widely used synthetic additive in meat products due to its contribution to the development of characteristic color and flavor, controls lipid oxidation and has an antimicrobial effect on pathogenic microorganisms, especially Clostridium botulinum. However, the fact that nitrite causes the formation of toxic, mutagenic and carcinogenic N-nitrosamine compounds and constitutes a risk to human health has led to the searches for alternative additives. An important part of the studies on this subject consists of testing the use of natural additives as an alternative to nitrite. In recent years, instead of using nitrate and nitrite in meat products, studies have been carried out to use organic acids and microbial resources. In addition to these methods, up-to-date technology applications such as high pressure, irradiation, encapsulation, active packaging containing nitrite, zinc protoporphyrin IX compound formation and cold plasma technology constitute other research areas that we encounter in reducing the nitrite rate in meat products. Within the scope of this review, the functions of nitrite in cured meat products, current potential methods for reducing nitrite content and the limitations of transferring these methods to industry were examined.

Elucidating the ameliorative effects of the cyanobacterium Spirulina (Arthrospira platensis) and several microalgal species against the negative impacts of contaminants in freshwater fish: A review

Generally, fishes are continuously exposed to several aquatic pollutants originating from agricultural runoff, mining activities, discharges from industrialized regions, or other sources that throw their polluted water into the aquatic ecosystems. Fish exposure to pollutants such as heavy metals, pesticides, herbicides, and other toxic chemicals will negatively affect their health and welfare. These pollutants may induce growth retardation, oxidative stress, genotoxicity, reproductive disturbances, haemato-biochemical alterations, immune suppression, increased susceptibility to diseases, high mortality rates, and great economic losses. Therefore, researchers have paid utmost interest in finding functional feed ingredients to maintain fish health, increase productivity, and improve the aquaculture industry. Microalgae have gained great importance as a promising and functional feed ingredient because of their high nutritional values. Moreover, their bioactive phytochemicals also possess important functions, such as anti-inflammatory, antioxidant, immunomodulatory properties and several others. In this concern, many studies highlighted the health benefits of microalgae for farmed fish, such as improving hepato-renal functions, immunity, and antioxidant capacity. This review article provides a new approach that discusses and evaluates the potential efficacy of the cyanobacterium Spirulina (Arthrospira platensis) and six microalgal species, namely Chlorella vulgaris, Chlorella pyrenoidosa, Dunaliella salina, Nannochloropsis oculata, Haematococcus pluvialis, and the diatoms Amphora coffeaeformis in the mitigation of toxicity signs and negative impacts of some aquatic toxicants in the exposed freshwater fish. This will spotlight the strategies based on the use of natural additives that can attenuate the negative impacts of contaminants in farmed fish. The data and literature would be valuable to provide important insights and new references for upcoming studies.

Antioxidant Activity of Milk and Dairy Products.

Simple SummaryConsumption of food products that are rich in natural antioxidants improves the antioxidant status of an organism through protection against oxidative stress and damage. Milk and dairy products (yogurt and cheese) accounting for approximately 25–30% of the average human diet are undoubtedly a rich source of compounds exhibiting antioxidant properties. The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. The antioxidant capacity of milk and dairy products is mainly related to the presence of sulfur amino acids, whey proteins (especially β-lactoglobulin), vitamins A, E, and C, or β-carotene. The processes of fermentation or cheese maturation are associated with the release of bioactive peptides, which are responsible for the level of the antioxidant status of the product. The use of probiotic strains significantly enhances the antioxidant status. The antioxidant status of milk and dairy products can be modified with the use of natural additives in animal nutrition or at the stage of milk processing. Herbal mixtures, seeds, fruits, and waste from the fruit and vegetable industry are used most commonly. It is worth emphasizing that regular consumption of natural dairy antioxidants minimizes the risk of development of civilization diseases (e.g., cardiovascular disease, cancer, or diabetes). It also slows down the aging process in the organism.The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.