Search Results (24)

This study demonstrates an innovative single-gelator approach using agarose (1% and 2% w/w) to structure cold-pressed hemp oil into functional fat replacers for shortbread cookies, achieving a 40% reduction in saturated fatty acids compared to butter. Comprehensive characterization revealed that hydroleogels exhibited superior crispiness (45.67 ± 3.86 N for 2% agarose hydroleogel—HOG 2%) but problematic water activity (0.39–0.61), approaching microbial growth thresholds. Conversely, oleogels showed lower crispiness (2.27–3.43 N) but optimal moisture control (aw = 0.12–0.16) and superior color stability during 10-day storage. Electronic nose analysis using 10 metal oxide sensors revealed that oleogel systems preserved characteristic aroma profiles significantly better than hydroleogels, with 2% agarose oleogel (OG 2%) showing 34% less aroma decay than pure hemp oil. The 2% agarose oleogel demonstrated optimal performance with minimal baking loss (5.87 ± 0.20%), excellent structural integrity, and stable volatile compound retention over storage. Morphological analysis showed that hemp oil cookies achieved the highest specific volume (2.22 ± 0.07 cm³/g), while structured systems ranged from 1.12 to 1.31 cm³/g. This work establishes agarose as a versatile single gelator for hemp oil structuring and validates electronic nose technology for the objective quality assessment of fat-replaced bakery products, advancing healthier food design through molecular approaches. Full article

The association between nutrition and endometriosis is controversial. This umbrella review aimed to investigate whether specific dietetic strategies are useful for reducing endometriosis risk/symptoms. Systematic reviews on diet therapies for endometriosis were analyzed using the Joanna Briggs Institute (JBI) Manual for Evidence Synthesis methodology, and an umbrella review was implemented using Jamovi software. The 10 included systematic reviews comprised observational studies (cohort, case–control, cross-sectional) and interventional trials (randomized, non-randomized). A mild (class IV, lowest strength on evidence quartile) protective effect on vegetables (RR 0.590; 95% CI 0.49–0.71 p < 0.001), cheese (OR 0.840; 95% CI 0.74–0.96 p = 0.011), total dairy (RR 0.874; 95% CI 0.81–0.95 p = 0.001), and high-fat dairy (RR 0.590; 95% CI 0.81–0.99 p = 0.025) was found. Butter (RR 1.266; 95% CI 1.03–1.55 p = 0.024) and high caffeine (>300 mg/day) (RR 1.303; 95% CI 1.05–1.62 p = 0.019) consumption increased the risk of endometriosis. Other food groups had low-quality evidence due to limited studies. A higher intake of vegetables and dairy products may reduce the risk and/or symptoms of endometriosis, while a high intake of caffeine and butter may increase the risk. However, the heterogeneity across studies is significant, and the overall quality of the findings is low. Therefore, it is crucial to conduct new research in this field, focusing on well-designed randomized trials. Full article

As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage. Key issues such as fat separation, lipid oxidation, and rancidity can significantly compromise its texture, flavor, and aroma, while also reducing its shelf life. Understanding the underlying mechanisms that drive these processes is essential for developing effective preservation strategies. This understanding not only aids food scientists and industry professionals in improving product quality but also enables health-conscious consumers to make informed decisions regarding the selection and storage of peanut butter. Recent research has focused on elucidating the mechanisms responsible for the quality deterioration of peanut butter, with particular attention to the intermolecular interactions among its key components. Current regulatory techniques aimed at improving peanut butter quality encompass raw material selection, advancements in processing technologies, and the incorporation of food additives. Among these innovations, plant protein nanoparticles have garnered significant attention as a promising class of green emulsifiers. These nanoparticles have demonstrated potential for stabilizing peanut butter emulsions, thereby mitigating fat separation and oxidation while aligning with the growing demand for environmentally friendly food production. Despite these advances, challenges remain in optimizing the stability and emulsifying efficiency of plant protein nanoparticles to ensure the long-term quality and stability of peanut butter. Future research should focus on improving the structural properties and functional performance of these nanoparticles to enhance their practical application as emulsifiers. Such efforts could provide valuable theoretical and practical insights into the development of stable, high-quality peanut butter, ultimately advancing the field of food science and technology. Full article

Sleep is often impaired in firefighters due to the psychologically and physiologically intense nature of their work and working shift schedules. Peanut butter is affordable and a substantial source of monounsaturated fatty acids, which may aid sleep health. Thus, this study sought to determine if a daily serving of peanut butter consumed before bedtime for seven weeks altered sleep quality and quantity among full-time firefighters. Forty firefighters (peanut butter group = 20; control group = 20) participated in this eight-week randomized controlled trial. All participants completed a subjective questionnaire on mood, focus, and alertness twice daily and wore an Actigraph wristwatch to measure sleep variables, including latency, efficiency, time in bed, time asleep, wake after sleep onset, number of awakenings, and time spent awake. After a baseline week, the peanut butter group consumed two tablespoons of peanut butter two hours prior to bedtime for seven weeks. Compared to the control group, the peanut butter group did not demonstrate significant changes (p > 0.05) in sleep measures or subjective feelings of mood, focus, or alertness after consuming peanut butter for seven weeks. Therefore, peanut butter as a source of peanuts did not alter sleep quality or quantity in this group of firefighters. Full article

The topical use of sunscreens is recommended for avoiding the damaging effects of UV radiation. However, improvements are still needed in the existing products to enhance their photoprotection effectiveness and safety. This involves minimizing the use of chemical UV filters while providing enhanced and prolonged photoprotection. This work investigated novel sunscreen formulations and their UV protection effects by encapsulating Uvinul^® A, Tinosorb^® S, and Uvinul^® T150 into nanostructured lipid carriers (NLCs) based on bacuri butter and raspberry seed oil. First, the impact of critical formulation and process parameters on NLCs’ particle size was evaluated using a 2² Face Centered Central Composite Design. Then, formulations were evaluated in terms of critical quality factors, in vitro skin permeation, and in vitro and in vivo photoprotection activities. The developed NLCs-containing formulations exhibited appropriate size (122–135 nm), PdI (<0.3), encapsulation efficiency (>90%), and drug content (>80%), which were preserved for at least 90 days under different stability conditions. Moreover, these NLCs-based formulations had equivalent skin permeation to emulsion-based controls, and the addition of NLCs into sunscreen cream bases in the optimum proportion of 20% (w/w) resulted in enhanced UVA and UVB photoprotection levels, despite a 10% reduction in the total filters content. Altogether, these results describe the application of nanoencapsulated organic UV filters in innovative sunscreen formulations to achieve superior photoprotection and cosmeceutical properties. Full article

Background and objectives: There is poor knowledge on the role of diet in relation to mortality among cancer survivors. Available studies have mainly focused on diet quality, regardless of food processing, a well-described risk factor in numerous cohorts worldwide. We therefore examined the association of food processing with all-cause mortality in a sample of cancer survivors from the Moli-sani Study (2005–2010, Italy) and analysed biological pathways potentially underpinning these associations. Methods: Longitudinal analysis was performed on 799 men and women (mean age 63 ± 12 y) with a history of cancer at enrolment, followed for 11.8 y (median). Food intake was assessed using a 188-item FFQ. The Nova classification was used to categorize foods according to increasing levels of processing: (1) minimally processed food (e.g., fruits, meat); (2) culinary ingredients (e.g., butter, sugar); (3) processed food (e.g., canned fish, bread); (4) ultra-processed food (UPF; e.g., carbonated drinks, processed meat). We then calculated the proportion (%) of each Nova group on the total weight of food (g/d) by creating a weight ratio. The modified Food Standards Agency Nutrient Profiling System (FSAm-NPS) dietary index was used to assess overall diet quality. Shared biological risk factors for chronic diseases were analysed as potential mediators through change-in-estimate method. Results: In multivariable-adjusted COX analysis controlled for known risk factors and diet quality, a 5% increment of UPF intake in the diet was associated with 14% increased risk of premature mortality (HR = 1.14; 95%CI 1.01–1.29; p = 0.03), independent of diet quality; HRs associated with higher intakes of either unprocessed/minimally processed food, or culinary ingredients or processed food were, respectively, 0.94 (0.88–1.01; p = 0.10), 0.90 (0.75–1.06; p = 0.21 for 1% increment), and 1.02 (0.95–1.09; p = 0.56). Serum C-reactive protein levels and resting heart rate accounted together for 58% (p value < 0.01) of the association of UPF with mortality. Discussion: In a general adult population, increasing the dietary share of UPF was associated with higher risk of premature death among cancer survivors, independent of diet quality. This association was largely explained by altered levels of inflammation and resting heart rate. Further large cohorts are warranted to possibly confirm these findings and extend knowledge on the biological mechanisms underpinning these associations. Full article

Turmeric extract (TE)-loaded oleogels (TE-OG) was fabricated by an emulsion template technique using xanthan gum (XG) and soy lecithin (SL) as oleogelators. The formulation for TE-OG was optimized using 0.32% XG, 1.2% SL, and 1.0% TE. The optimized TE-OG had a minimal particle size of 810.23 ± 10.68 nm as measured by the dynamic light scattering (DLS) method, and a high encapsulation efficiency (EE) of 96.62 ± 0.56%. Additionally, the optimized TE-OG exhibited a favorable zeta potential of -27.73 ± 0.44 mV, indicating the good stability of the TE-OG due to the electrostatic repulsion between particles. TE-OG formulated with 0.32% XG and 1.2% SL was subjected to frequency sweep testing to evaluate its solid-like rheological behavior. The oil-binding capacity (OBC) of TE-OG was consistently maintained above 99.99%. In vitro digestion of TE-OG demonstrated the potential of the emulsion template for controlled release, with less than 20% of the encapsulated curcumin being released in simulated gastric fluid (SGF), whereas nearly 70% was released in the simulated intestinal fluid (SIF). Moreover, TE-OG affected the rapid release of free fatty acids (FFAs), which have a positive effect on the digestion of triacylglycerols found in soybean oil (SO). TE-OG was further used as an alternative to commercial butter to produce pound cakes, and their rheological properties were compared to those of the pound cake prepared using commercial butter. The pound cake prepared using TE-OG showed a noticeable decrease in hardness from 10.08 ± 1.39 N to 7.88 ± 0.68 N and increased porosity, demonstrating the inherent capability of TE-OG to enhance the overall quality standards of bakery products. Full article

The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP). The trial was carried out on two groups of 12 buffaloes that differed in Spirulina integration: 50 g/head/d before calving (1 month) and 100 g/head/d after calving (2 months). Both the bulk milk and mozzarella cheese samples from the two groups did not differ in chemical composition. However, Spirulina inclusion influenced the sensory quality of mozzarella cheese, which resulted it being externally brighter, with a higher butter odour and whey flavour and greater sweetness, bitterness, juiciness, tenderness, oiliness, and buttermilk release than the control. The consumer test showed that information about Spirulina affected consumer liking, causing them to be in favour of the Spirulina group, leading to a higher price for it. In conclusion, Spirulina inclusion in buffalo diets affected the sensory quality of mozzarella cheese. The provision of product information to consumers can be a crucial factor in determining their liking and WTP. Full article

Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH^•, and DMPD^•+), IC₅₀ values were calculated for the samples. According to the IC₅₀ values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results. Full article

We propose two convenient methods to quickly detect the presence of non-milk fat (palm oil) in butter, as well as to determine its amount in the product. For the first time, we have experimentally obtained the dependence of the size of drops of an alcoholic emulsion of oil or spread on the content of palm oil in it by the dynamic light scattering (DLS) method. We have also obtained the dependence of intensity ratio of the components of spread luminescence spectrum on palm oil content when excited at a wavelength λ = 266 nm. These results allowed us to propose two methods for determining the adulteration of butter with palm oil using DLS and measuring luminescence spectra. The two methods are physically independent but successfully supplement each other. DLS and luminescent methods for determining the proportion of palm oil give errors of no more than 10% and 6%, respectively. Full article

Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1–M4 and PP, while thermal properties were determined in M1–M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G′) of M1–M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1–M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile. Full article

Biofloc technology is a modern-day high-density fish culture system employing heterotrophic conversion of nitrogenous waste into useful flocs for water quality control and improved welfare. However, optimization of the stocking density for the target species during seed rearing is the key to a successful farming operation. The study evaluated the effect of different stocking density on the growth, feed utilization, digestive physiology and economics in a biofloc-based seed rearing of butter catfish, O. bimaculatus. Advanced fry (1.21 ± 0.08 g) was reared in a zero-water exchange biofloc system for 90 days at stocking densities of 0.5 g/L(T1), 1.0 g/L(T2), 1.5 g/L(T3) and 2.0 g/L(T4). The observed water quality indicates a reduction in DO and pH in T4, while the total ammonia nitrogen and nitrite levels remained low in T1. Among the groups, highest weight gain was noticed in the lowest stocking density (0.5 g/L) (p < 0.05), which coincides with a better feed conversion ratio. Similarly, the digestive enzyme (protease, amylase, and lipase) secretion was higher in T1. Profitability assessment describes the possibility of low profit in T4, in the case where the fish’s sale price is based on harvested size. T1 showed higher individual growth and higher profit. Overall, a low stocking density of 0.5 g/Lis optimum for augmenting growth, feed utilization, physiological function and economic performance of O. bimaculatus. The study provides direction for a low-stocking oriented ecological and economically sustainable method of seed production of butter catfish in a biofloc system. Full article

Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). The chocolate samples were incorporated with GABA after the heating and melting process of cocoa butter to maintain the viability and functionality of the GABA in the final product. The effects of GABA enrichment on the quality of chocolate in terms of nutritional, physical, shelf-life, and sensorial properties were studied. The inclusion of 0.15% GABA significantly increased the GABA content and angiotensin-converting-enzyme (ACE) inhibitory effect of chocolate. The nutritional compositions of the control and GABA-enriched chocolates were almost similar. The addition of GABA significantly increased the hardness but did not affect the apparent viscosity and melting properties of chocolate. Accelerated shelf-life test results showed that all the chocolates stored at 20 and 30 °C were microbiologically safe for consumption for at least 21 days. Among the GABA-enriched chocolates, panellists preferred F2 the most followed by F3 and F1, owing to the glossiness and sweetness of F2. F3 with the highest GABA content (21.09 mg/100 g) and ACE inhibitory effect (79.54%) was identified as the best GABA-enriched dark chocolate. Full article

Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. Agaricus blazei was utilized as a bioactive source and evaluated for the bioactive content of laccase, B-glucan, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply Agaricus in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 ± 0.64% to 29.34 ± 0.96%), fiber content (3.09 ± 0.05% to 6.27 ± 0.06%), emulsion stability (84.9 ± 1.24% to 95.41 ± 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of Salmonella, Listeria, and E. coli bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 ± 0.001) was recorded as lower than the control sample (0.192 ± 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products. Full article

In accordance with the current technological advances in the bakery industry, to increase the nutritional value of cookies without affecting their technological and sensorial parameters, critical ingredients of cookie products (flour, sugar, butter) were substituted with whole quinoa flour and by-products of chia (oil and fibre). To optimize the formulation of the cookie (% substitution of critical ingredients) and the baking conditions, factorial design and the response surface methodology were applied. The optimal formulation presented significantly higher amounts of protein content with an improved amino acid profile and ash and fibre contents, while caloric values decreased compared to the control sample. Concerning baking conditions, 170–180 °C and 11 min were found to be the most appropriate conditions for the control formulation. The same conditions were then applied to the optimized formula. As cereal products are one the sources of acrylamide and as many studies have indicated its carcinogen potential, its concentration in the cookie products was investigated. The International Agency of Research on Cancer classified acrylamide as a probable human carcinogen (Group 2A). The results indicated that the acrylamide levels were lower than the limit concentrations of the regulation (EU) 2017/2158 (350 μg/kg). The results showed that all cookies have acceptable technological and sensorial quality, and the new cookies have highly nutritious properties and health benefits. Full article