Nutritional Value Research Articles

Exploratory Study on Distinguishing Dendrobium Stem and Five Species of Dendrobium Using Heracles Neo Ultra-Fast Gas Phase Electronic Nose

Dendrobium stem is a valuable food with medicinal and edible properties. Due to its high medicinal value and price, closely related Dendrobium varieties are often sold as imitations on the market. Therefore, there is an urgent need to develop new methods that can quickly identify Dendrobium stem and its closely related species. The Heracles Neo ultra-fast gas phase electronic nose was used in this study to determine and analyze the composition and contents of volatile organic compounds (VOCs) in Dendrobium stem and samples of five other species closely related to it. A total of 20 VOCs were identified, and a fingerprint map of the VOCs was constructed. Principal component analysis (PCA), Euclidean distance, and other methods were used to comprehensively process and analyze the obtained VOC information. The AroChemBase database was also used for qualitative analysis of the compounds. The results showed that there are significant differences in the odor fingerprint spectra of Dendrobium stem and the five other closely related species. The main types of compounds in Dendrobium stem and its five closely related species were organic esters, aldehydes, ketones, and olefins. Among them, 3-methylbutanal and n-butanol were characteristic compounds of the Dendrobium stem sample, while the VOCs acetonitrile and trometamol were present in the five related Dendrobium species samples. The Heracles Neo ultra-fast gas phase electronic nose can quickly and accurately identify Dendrobium stem and its five closely related species. It can also be used for the quality evaluation of Dendrobium stem, providing a theoretical reference for reducing the phenomenon of medicinal confusion in the Dendrobium stem market.

ВЛИЯНИЕ АРАХИСОВОЙ МУКИ НА ПЕКАРНЫЕ СВОЙСТВА БИСКВИТА

The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.

Study of nitrogen and phosphorus nutrient dynamics in concentrated marine fish farming water environment in Long Son - Vung Tau

The nutritional content of N and P in concentrated marine fish farming water in the Cha Va - Long Son - Vung Tau estuary area increased sharply during 2013–2016; notably, the N-NH4+ content increased in 2017–2019. The N-NO2- and N-NO3- content in the dry season (0.051 mg/L and 0.190 mg/L) was higher than in the rainy season (0.044 mg/L and 0.133 mg/L). In contrast, the N-NH4+ and P-PO43- contents in the rainy season (0.321 mg/L and 0.1 mg/L) are higher than in the dry season (0.154 mg/L and 0.093 mg/L). The N and P nutrient dynamics in water fluctuate according to the semi-diurnal tide regime; the nutrient content decreases during high water - daytime, increases during low water in the evening, and is high during high water at night and in the morning, early the next day. In dry and rainy seasons, the N-NH4+ content is always the highest (0.024–0.761 mg/L) among the nitrogen-based nutritional parameters. N and P nutrients in water are correlated: N-NH4+ parameter pairs with Total P, N-NO2- with Total P, Total N with Total P, N-NO2- and N-NO3-, P-PO43- with Total P, and the parameter pair N-NO2- with P-PO43- have low positive correlation coefficients (r), from 0.1–0.21. Conversely, the parameter pairs N-NO3- and Total N, N-NO3- and N-NH4+, and N-NO2- and N-NH4+ have low negative correlation coefficients (r), from -0.12 to -0.26. From 2010–2021, the number of cages increased beyond planning, causing environmental pollution in the water in the farming area. The nutritional RQ value of the water is high at level 4 every year (very high risk of environmental pollution).

КРАСНИКА (VACCINIUM PRAESTANS LAMB.): РАЗРАБОТКА МЕТОДИКИ ПРОВЕДЕНИЯ ИСПЫТАНИЙ НА ОТЛИЧИМОСТЬ, ОДНОРОДНОСТЬ И СТАБИЛЬНОСТЬ

The purpose of research is to study the morphological and phenological characteristics of hybrid forms of V. praestans and to develop a methodology for testing for distinctiveness, homogeneity and stability based on them. The results of studying the morphological and phenological characteristics of hybrid forms of red grass (Vaccinium praestans Lamb.) in the natural and climatic conditions of the European part of Russia (Moscow, Kostroma, Khabarovsk Regions) are presented. V. praestans is an endemic plant of the Russian Far East and has high medicinal, food and ornamental value. The experiments carried out on the introduction of V. praestans show the possibility of its successful cultivation in the conditions of the European part of Russia, including for industrial cultivation. We tested 2 hybrid forms obtained from specimens from natural habitats (Sakhalin, Khabarovsk Regions). The current year's shoots of V. praestans are long or medium in size and have a pronounced anthocyanin color; leaves are large and medium in size, with a low or medium length-to-width ratio, with an ovate or broadly ovate shape of the leaf blade, with a weak or medium expression of anthocyanin coloring, sparse or medium pubescence of the leaf edge; inflorescences are short or medium in length, with large or medium-sized flowers, pink or slightly pink in color; fruits are spherical berries, large or medium in size, glossy, fairly dense, red or dark red in color. Peculiarities of flowering and fruiting of V. praestans have been revealed. The periods of the beginning of flowering and the beginning of fruit ripening are early or middle. For the first time in Russia and in the world, based on an analysis of the morphological characteristics of shoots, leaves, flowers and fruits, a methodology for testing the distinctiveness, homogeneity and stability of hybrid forms and varieties of V. praestans has been developed.

Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages

IntroductionThe food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food.MethodsThe present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains.Results and discussionThe soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk’s potential in plant-based beverage market.

ИСПОЛЬЗОВАНИЕ РЫЖИКОВОЙ МУКИ ДЛЯ ПРОИЗВОДСТВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The purpose of the study is to determine the possibility of using camelina flour obtained from camelina cake for the production of flour confectionery products. Tasks: to grind the original camelina cake into camelina flour and camelina bran; to develop a recipe for flour confectionery products gingerbread and cake health with the addition of 5 to 20 % camelina flour instead of premium wheat baking flour; to conduct an organoleptic assessment and determine the physico-chemical quality indicators of gingerbread and health cakes made from wheat-camelina flour of various ratios. The object of study is camelina flour. A recipe has been developed for a Stolichny type cake and gingerbread made from whole-ground wheat and camelina flour of various ratios with premium-grade wheat baking flour. The parameters and modes for preparing flour confectionery products in the form of cakes and gingerbread have been established. Adding camelina flour to the recipe for both cakes and gingerbread leads to an increase in humidity, alkalinity and the mass fraction of fat in the finished products. The most optimal ratio of premium wheat flour and camelina flour for the production of products is the ratio of 9 : 1, at which the finished products have the most attractive presentation and good organoleptic characteristics. Compared to control samples of flour confectionery made from premium wheat flour, in products made from wheat-camelina flour there is an increase in the content of protein, fats, including polyunsaturated fatty acids, essential amino acids, including limiting ones. Based on the results of research, we can recommend the use of a composite flour mixture of premium wheat flour and camelina flour for the production of flour confectionery products of increased nutritional value at existing confectionery enterprises.

Aquaculture sludge as feed for black soldier fly: Transfer of chemical and biological contaminants and nutrients

Aquaculture sludge (uneaten feed and faeces) is nutrient rich and has potential as feed for insects. The aim of this study was to investigate the transfer of chemical and biological contaminants, as well as nutrients, from aquaculture sludge to black soldier fly larvae. The larvae were reared on a sludge mixture made of different sludges collected from Norwegian freshwater salmonid facilities. The sludge was spiked with four common salmon pathogens: Infectious Pancreatic Necrosis Virus, Infectious Salmon Anemia virus, Yersinia ruckeri or Mycobacterium salmoniphilum. During the 15 days of growth on sludge, the black soldier fly larvae accumulated valuable nutrients including protein, fat, eicosapentaenoic acid, iron, manganese, zinc and selenium. The larvae also accumulated undesirable substances including cadmium, mercury, dioxins and polychlorinated biphenyls. The concentrations of dioxins exceeded the EU maximum level set for animal feed. None of the salmon pathogens that were spiked to the sludge were detected in the black soldier fly larvae. This study reports low risk of transfer of salmon pathogens from sludge to insect larvae, and showed that the transfer of heavy metals, minerals and metalloids are in accordance with earlier studies. The large variations in levels of heavy metals between batches of sludge can cause levels in BSF exceeding the EU maximum levels, and thus indicate a need for monitoring of the proposed value chain. The transfer of dioxins from sludge to insects, reported for the first time in this paper, would be of special interest for future research, with special focus on risk mitigation.

The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains

The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional potential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activity) and (iii) assess the main volatile compounds composition. The protein content was considerably high (32–44 mg/100 g dw) for all the microalgae strains. The DPPH scavenging potential range was 14–25 mg Trolox/100 g dw (highest for T. chuii) and the ferric reducing power ability range was 13–67 µmol Trolox/dw (higher for T. chuii). The total phenolic content range was 2–7 mg of gallic acid equivalents/g dw, for M. gaditana and T. chuii, respectively, which was mainly due to the presence of catechin (1–9 µg/g dw), epicatechin (3–29 µg/g dw), and vanillic acid (1–14 µg/g dw). The ɑ-amylase inhibitory potential range was 26–42%. C. vulgaris was richer in chlorophyll a (18 mg/g dw), whilst T. chuii was particularly rich in chlorophyll b (29 mg/g dw). P. tricornutum showed the highest carotenoid content (4 mg/g dw). Aldehydes and alkanes were the major compounds identified in M. gaditana, whereas alcohols and N-based compounds existed in higher amounts in P. tricornutum. T. chuii and C. vulgaris were enriched in ketones and alkenes. This study’s novelty lies in its comprehensive and integrative analysis of the nutritional, bioactive, and volatile properties of four distinct microalgae strains. By providing detailed comparisons and highlighting potential applications in functional foods, it offers a unique contribution to the field of microalgae research and its practical application in the food industry. This multifaceted approach sets it apart from existing studies, offering new insights and opportunities for leveraging microalgae as valuable food ingredients.

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

PurposeThe utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.Design/methodology/approachOilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.FindingsThe L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.Research limitations/implicationsOilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.Practical implicationsPlant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.Social implicationsThanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.Originality/valueAs result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.

Efficacy evaluation of some bio-insecticides against green leaf hopper (<em>Amrasca biguttula biguttula Ishida</em>) infesting brinjal

In Bangladesh, brinjal (Solanum melongena L.) is an important vegetable crop due to its year-round cultivation, high demand for consumption, and nutritional value. The main obstacle to the successful cultivation and production of brinjal is insect pests. The current study was carried out in the winter, when green leafhoppers (Amrasca biguttula biguttula), one type of sucking insect pest, are most prevalent. Early in the vegetative stage, an infestation of green leaf hoppers (GLH) was noted; as the canopy size increased, so did their numbers. The consumption of brinjal with its peel poses a health risk due to possible contamination with toxic chemical insecticides. We assess a few non-toxic or minimally toxic bio-insecticides against GLH in order to tackle this crucial problem. Fizimite, one of the bio-insecticides, was found to be effective against GLH in a sodium lauryl ether sulfate preparation. Fizimite decreased the amount of GLH in the plant by 85.8%, the amount of leaf infestation by 77.84%, and the amount of GLH-infected brinjal leaf abundance by 54.34%. But Voliam Flexi, a chemical control, was also discovered to be successful against GLH. Fizimite may therefore be a non-toxic, bio-rational substitute for Voliam Flexi, a synthetic, toxic medication used to control GLH.

Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products

Abstract Purpose of Review This review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based and hybrids) contributing to a more sustainable food future. Specifically, it aims to discuss their processing technologies to obtain food ingredients, their functional properties and their potential application in the development of plant-based and hybrid dairy products as alternatives to traditional dairy products. Recent Findings Dairy analogs (plant-based and hybrids) are flooding the market with soy being the main ingredient. However, the market is likely to gravitate towards alternative plants to fulfill consumers' needs and desires for healthy, flavorful and intriguing products. In this context, aspects such as allergy-free and gluten-free products become increasingly important and quinoa meet these requirements. There are many studies that highlight not only its nutritional value but also the sustainability of its cultivation. In addition, quinoa industrialization generates important co-products that can be suitably processed and reused in the elaboration of these hybrid and dairy analogues. Summary This concise review highlights the potential of quinoa and its co-products for the development of healthy and taste dairy analogs (plant-based and hybrids). It emphasizes the wide variety of quinoa derived products that can be obtained and their application in the development of quinoa-based dairy analogs.

Association Between Maternal Copper/Zinc Intake and the Risk of Preterm Birth

Background: The relationship between maternal copper and zinc intake and the risk of preterm birth is unclear Objectives: This study was designed to investigate the effects of daily copper and zinc intake before and during pregnancy on the risk of preterm birth and to assess whether there is an interaction between copper and zinc intake and the risk of preterm birth Methods: A nested case - control study was conducted in Lanzhou, involving 880 cases and 8017 controls. Eligible participants were interviewed about their diet and characteristics during pregnancy. Unconditional logistic regression was used to determine the association between dietary copper and zinc intake and the risk of preterm birth, including its clinical subtypes. A multivariate adjusted restricted cubic spline (RCS) model was used to investigate the nonlinear relationship between dietary copper and zinc intake and the risk of preterm birth. Results: The study revealed that compared to pregnant women with the highest dietary copper intake before and during pregnancy, those with copper intake in the lower three quartiles (quartiles 1, 2, and 3) had increased risks of preterm birth, with adjusted odds ratios (ORs) of 1.05 (0.96 - 1.14), 1.05 (0.93 - 1.18), and 1.04 (0.82 - 1.32), respectively. The trend test yielded significant results (P = 0.013), particularly in late pregnancy, indicating an association between lower copper intake and increased risks of preterm and spontaneous preterm birth. Maternal dietary zinc intake during pregnancy was positively associated with the risk of preterm birth. The adjusted ORs for quartile 2 compared to quartile 4 were 1.29 (1.09 - 1.52), 1.55 (1.13 - 2.12), and 1.20 (1.00 - 1.46) throughout pregnancy, indicating significantly increased risks in the mid to late stages of pregnancy. No significant association was found between zinc intake and medically induced preterm birth. Zinc intake below the nutritional reference value in late pregnancy was significantly associated with an increased risk of preterm birth (P < 0.05). A nonlinear relationship was observed between copper/zinc intake and the risk of preterm birth (P Nonlinear < 0.05). A synergistic effect of low copper and zinc intake on the risk of preterm birth was found (OR: 2.23, 95% CI: 1.64 - 3.04, P < 0.001). Conclusions: Efforts to promote adequate copper and zinc intake before and during pregnancy need to be intensified to reduce the incidence of preterm birth.

Review on the ethnomedicinal and nutritional value of some wild edible plants used by the tribal of Koraput District of Odisha, India

Due to its abundance of plant genetic resources, Odisha is often called a genetic refuge. However, the south Odisha tribal regions, despite their abundance of natural resources, have received scant ethnobotanical research. Human cultural diversity in Koraput is well-known, and the area is also a biodiversity hotspot for several food crops and forest species. The purpose of this study is to consolidate all available information on the ethnomedical uses of wild plants by indigenous peoples in the Koraput district. The reviewed nutritional analysis studies show that numerous species have high nutrient content, some of which are superior to some domesticated varieties. Wild edible plants are used as indigenous food and remarkably improve the nutritional security of several tribal people of Koraput. However, systematic study on the nutritional potential of these wild edible plants is meager. The present study evaluated the Carbohydrate, Fat, Protein, and Fiber content in selected wild edible plants of Koraput. Research shows that several species of tubers are in danger of extinction and hence included on the IUCN Red List of Threatened and Endangered Species. For this reason, the optimal use of this biodiversity is to meet the inhabitant's present and future food. The medicinal needs depend on extensive phytochemical inquiry, safe conservation, and sustainable use of wild tuber, all require strong community participation, which also fulfills the Sustainable Development Goals (SDG) 2 and 3, i.e., zero hunger and good health and well-being.

A Novel Approach for Meat Quality Assessment Using an Ensemble of Compact Convolutional Neural Networks

The rising awareness of nutritional values has led to an increase in the popularity of meat-based diets. Hence, to ensure public health, industries and consumers are focusing more on the quality and freshness of this food. Authentic meat quality assessment methods can indeed be exorbitant and catastrophic. Furthermore, it is subjective and reliant on the knowledge of specialists. Fully automated computer-aided diagnosis systems are required to eradicate the variability among experts. However, evaluating the quality of meat automatically is challenging. Deep convolutional neural networks have shown a tremendous improvement in meat quality assessment. This research intends to utilize an ensemble framework of shallow convolutional neural networks for assessing the quality and freshness of the meat. Two compact CNN architectures (ConvNet-18 and ConvNet-24) are developed, and the efficacy of the models are evaluated using two publicly available databases. Experimental findings reveal that the ConvNet-18 outperforms other state-of-the models in classifying fresh and spoiled meat with an overall accuracy of 99.4%, whereas ConvNet-24 shows a better outcome in categorizing the meat based on its freshness. This model yields an accuracy of 96.6%, which is much better compared with standard models. Furthermore, the suggested models effectively detect the quality and freshness of the meat with less complexity than the existing state-of-the art techniques.

Environmental performance of laying poultry in na intensive and automated system in Southern Brazil

Eggs are an animal protein of high nutritional value and is considered an alternative source to red meat. It is accessible to all social extracts. In addition, substantial demand growth is expected in the coming decades, which requires a significant increase in production volume. Consequently, there is a question of how these eggs will be produced. The current production systems must meet demands related to environmental sustainability, ensuring food security in terms of production volume and product safety. Thus, this study assesses the environmental performance of intensive and automated egg production in conventional cages in the southern region of Brazil. The data that comprise the inventory were modeled from data collected on a farm between 2017 and 2018. We conducted the assessment using the methodology of life cycle analysis (LCA) and the software Open LCA v. 1.7.4. The functional unit (FU) used was one ton of eggs (equivalent to 17,873 units), and the results were allocated financially. The impact attribution method was CML 2002; the database was Ecoinvent v. 3.4. The impact categories evaluated were acidification, with a total impact of 6.47 kg SO2-eq/FU, eutrophication, with a result of 4.17 kg PO4-eq/FU, and a carbon footprint of 1,411.85 CO2-eq/FU. We conclude that the environmental externalities of egg production in Brazil’s southern region are similar to those reported by other studies worldwide. The production phase is responsible for about 85% of the environmental impacts in the categories evaluated. The feeding of birds contributes to the largest share of impacts.

Botanical composition gradients in silvopastoral systems on temperate native grasslands of Uruguay

AbstractSilvopastoral systems may provide important production and environmental benefits. The loss of cool-season (C3) grasses from temperate grazed native grasslands is associated with selective grazing and excessive solar radiation that limit their survival. Silvopastoral systems integrate trees with grasslands that provide shade to both cattle and herbaceous plants, potentially favoring C3 species. There is limited information about the effect of trees on the species and functional composition of native grasslands in the Campos biome in South America. The objective of this study was to detect gradients in the botanical composition of grasslands as affected by changes in the shade associated with distance to the trees and cardinal orientation in three situations defined by the combination of soil and tree species (Prosopis on Solonetz, Acacia on Brunisols, and Eucalyptus on Brunisols). Soil cover of the herbaceous species under trees was recorded in double transects located in the four cardinal directions. In all situations there were changes in pasture composition in the different shaded regions (total shade, partial shade, or full sun). Under the canopy, there was an increase of cool-season grasses such as Bromus catharticus Vahl, Lolium multiflorum Lam., Stipa hyalina (Nees) Barkworth, and S. setigera J.Presl. At greater distances from trees, cover of warm-season grasses, such as Axonopus affinis Chase and Paspalum notatum Flueggé increased. These gradients suggest that trees in silvopastoral systems can increase the abundance of cool-season species and potentially improve the forage nutritive value of the native pasture.

Botanical composition gradients in silvopastoral systems on temperate native grasslands of Uruguay

AbstractSilvopastoral systems may provide important production and environmental benefits. The loss of cool-season (C3) grasses from temperate grazed native grasslands is associated with selective grazing and excessive solar radiation that limit their survival. Silvopastoral systems integrate trees with grasslands that provide shade to both cattle and herbaceous plants, potentially favoring C3 species. There is limited information about the effect of trees on the species and functional composition of native grasslands in the Campos biome in South America. The objective of this study was to detect gradients in the botanical composition of grasslands as affected by changes in the shade associated with distance to the trees and cardinal orientation in three situations defined by the combination of soil and tree species (Prosopis on Solonetz, Acacia on Brunisols, and Eucalyptus on Brunisols). Soil cover of the herbaceous species under trees was recorded in double transects located in the four cardinal directions. In all situations there were changes in pasture composition in the different shaded regions (total shade, partial shade, or full sun). Under the canopy, there was an increase of cool-season grasses such as Bromus catharticus Vahl, Lolium multiflorum Lam., Stipa hyalina (Nees) Barkworth, and S. setigera J.Presl. At greater distances from trees, cover of warm-season grasses, such as Axonopus affinis Chase and Paspalum notatum Flueggé increased. These gradients suggest that trees in silvopastoral systems can increase the abundance of cool-season species and potentially improve the forage nutritive value of the native pasture.

Computational gastronomy: capturing culinary creativity by making food computable.

Cooking, a quintessential creative pursuit, holds profound significance for individuals, communities, and civilizations. Food and cooking transcend mere sensory pleasure to influence nutrition and public health outcomes. Inextricably linked to culinary and cultural heritage, food systems play a pivotal role in sustainability and the survival of life on our planet. Computational Gastronomy is a novel approach for investigating food through a data-driven paradigm. It offers a systematic, rule-based understanding of culinary arts by scrutinizing recipes for taste, nutritional value, health implications, and environmental sustainability. Probing the art of cooking through the lens of computation will open up a new realm of possibilities for culinary creativity. Amidst the ongoing quest for imitating creativity through artificial intelligence, an interesting question would be, 'Can a machine think like a Chef?' Capturing the experience and creativity of a chef in an AI algorithm presents an exciting opportunity for generating a galaxy of hitherto unseen recipes with desirable culinary, flavor, nutrition, health, and carbon footprint profiles.

Chemical composition, thermal profile and functional properties of grasshopper (Sphenarium purpurascens Ch.), cockroach (Nauphoeta cinerea) flours and their mixtures

SummaryThe use of insects as food is a hot topic today and the obtaining and comprehensive characterisation of insect meals is relevant since any scientific information represents progress towards the real use of these ‘new foods’. Therefore, the objective of this study was to evaluate the chemical composition of flours obtained from Sphenarium purpurascens Ch. and Nauphoeta cinerea, identify the main components and know their functional properties and thermal profile in flours and their mixtures to establish their potential applications as ingredients in the food and feed industry. The results revealed that flours and their mixtures can be used to increase the nutritional value of foods, especially thanks to their high protein content (35%–38%); in addition, their potential uses are numerous and range from baking, snacks, drinks and meat substitutes thanks to their techno‐functional and thermal properties. Regarding the thermal profile, this study presents results above 250 °C that have not been reported before for these insects and relate to the decomposition of acetylglucosamine units and the evaporation of low molecular weight volatile products that have not been reported for the flours of these insects. This study represents an advance in terms of the use of insects, pending attention to issues such as innocuity.

Chemical composition, thermal profile and functional properties of grasshopper (Sphenarium purpurascens Ch.), cockroach (Nauphoeta cinerea) flours and their mixtures

SummaryThe use of insects as food is a hot topic today and the obtaining and comprehensive characterisation of insect meals is relevant since any scientific information represents progress towards the real use of these ‘new foods’. Therefore, the objective of this study was to evaluate the chemical composition of flours obtained from Sphenarium purpurascens Ch. and Nauphoeta cinerea, identify the main components and know their functional properties and thermal profile in flours and their mixtures to establish their potential applications as ingredients in the food and feed industry. The results revealed that flours and their mixtures can be used to increase the nutritional value of foods, especially thanks to their high protein content (35%–38%); in addition, their potential uses are numerous and range from baking, snacks, drinks and meat substitutes thanks to their techno‐functional and thermal properties. Regarding the thermal profile, this study presents results above 250 °C that have not been reported before for these insects and relate to the decomposition of acetylglucosamine units and the evaporation of low molecular weight volatile products that have not been reported for the flours of these insects. This study represents an advance in terms of the use of insects, pending attention to issues such as innocuity.