Search Results (652)

The functional properties of high-pressure processing (HPP)-assisted protein hydrolysate from tamarind kernel powder (TKP-HD) and the physicochemical characteristics of its foam-mat powder were studied. TKP-HD consisted of more non-polar than polar amino acids, with higher solubility at pH 5 and 7 than soy protein isolate (SPI) but lower than egg white (EW). The water-binding capacity of TKP-HD increased at pH 5 while TKP-HD had a higher foaming capacity than SPI at pH 5, and the highest oil-binding capacity. The physicochemical properties of TKP-HD after foam-mat drying were investigated using 1 and 1.5% (w/w) hydroxypropyl methylcellulose (HPMC), with drying at 60, 70, and 80 °C. Samples with 1.5% HPMC had lower water activity than those with 1% HPMC at all drying temperatures. The sample with 1% HPMC had higher antioxidant capacity at 60 °C than at 70 °C, but this decreased at 1.5% HPMC. Samples with 1.5% HPMC and dried at 60 °C recorded the highest solubility and viscosity, with increased porosity of the powder structure. The most suitable foam-mat drying conditions for TKP-HD were the addition of 1.5% HPMC and drying at 60 °C. Full article

Microbial proteases are fundamental towards the eco-sustainability of proteolysis at the industrial scale. A proteolytic broth was obtained from a bioreactor fermentation of a proteolytic Bacillus strain isolated from an industrial alkaline bath. Broth proteolytic activity was applied to leather tanning and to the removal of protein stains. The hide tanned with the microbial proteolytic fermentation broth showed better physical properties than the one tanned with commercial pancreatic proteases of the same activity (780 LVU). Proteinaceous stains on cotton fabric were removed more efficiently using the Bacillus proteolytic broth than water or a commercial detergent. Blood and egg yolk disappeared in less than 30 min. The removal of soya and English sauce stains was even faster. Broth proteolytic activity was characterised by caseinolytic (5200 LVU), collagenolytic (10.0 U mg⁻¹), elastolytic (3.7 U mg⁻¹), and keratinolytic (0.7 U mg⁻¹) activities, which were compared with those of a commonly used commercial protease. Alkaline protease activity in the broth was demonstrated by a 20% increase in caseinolytic activity from pH 5 to 8. Besides the demonstrated applications in the leather and detergent industries, the produced alkaline microbial proteases can also be used in the treatment of proteinaceous wastes and effluents, offering potential environmental benefits reinforcing and impacting the bioeconomy. Full article

To promote sustainable food production, the effective valorization of agricultural byproducts is essential. This study investigated the potential of underutilized chestnut inner skin (CIS) and thinned young persimmon fruit (YPF) extracts as functional ingredients in pudding gels, selected as a complex model system utilizing heat-induced egg gelation with milk and sugar. Puddings were prepared by replacing water with 10% or 50% CIS or YPF extracts. We comprehensively evaluated the physicochemical properties (texture, color, viscosity), microstructure (SEM), and sensory quality. Additionally, immunoreactive allergenic proteins (ovalbumin, casein, β-lactoglobulin) were quantified using ELISA, and antioxidant activity was measured via DPPH and H-ORAC assays. Results indicated that while high extract concentrations (50%) negatively impacted texture by increasing hardness and forming air pockets, the 10% YPF treatment yielded a smooth, homogeneous microstructure comparable to the control. Crucially, the 10% YPF extract significantly reduced the concentration of detectable allergenic proteins, attributed to the formation of insoluble tannin–protein complexes, without compromising sensory acceptance. Furthermore, the addition of these extracts significantly enhanced the antioxidant activity of the puddings in a concentration-dependent manner. These findings demonstrate that 10% YPF is a promising candidate for developing sustainable, hypoallergenic, and antioxidant-rich functional food products. Full article

Nanotechnology has emerged as a transformative tool in animal production, offering novel strategies to enhance productivity, health, and product quality. Among trace elements, selenium (Se) plays an essential role in antioxidant defence, immune regulation, and redox balance through its incorporation into selenoproteins. Selenium nanoparticles (SeNPs), synthesized via chemical, physical, or biological methods, have shown superior bioavailability, stability, and lower toxicity compared to traditional organic and inorganic selenium forms. This review explores the synthesis, physicochemical properties, and metabolic fate of SeNPs, emphasizing their advantages in poultry production systems. In poultry, SeNPs exhibit potent antioxidant and anti-stress effects by enhancing the activity of glutathione peroxidase, superoxide dismutase, and thioredoxin reductase, thereby mitigating lipid peroxidation and oxidative tissue damage. Their immunomodulatory effects are linked to improved lymphocyte proliferation, cytokine regulation, and increased immunoglobulin levels under normal and stress conditions. SeNP supplementation has been associated with enhanced growth performance, feed efficiency, carcass quality, and reproductive outcomes in broilers, layers, and quails. Furthermore, selenium nanoparticles have demonstrated therapeutic potential in preventing or alleviating chronic diseases such as cancer, diabetes, cardiovascular dysfunction, and neurodegenerative disorders. SeNPs also serve as biofortification agents, increasing selenium deposition in poultry meat and eggs, thus improving their nutritional value for human consumption. However, selenium’s narrow safety margin requires careful dose optimization to avoid potential toxicity. This review highlights the multifaceted benefits of selenium nanoparticles in poultry nutrition and health, while underscoring the need for further studies on grey SeNPs, long-term safety, and regulatory frameworks. Integrating SeNPs into poultry production represents a promising strategy to bridge animal health, food security, and public nutrition. Full article

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capacity (200%) compared to EW, which had comparable foaming stability. The physico-chemical properties of the final products indicated that the FPC marshmallow (FPCM) had a higher density (0.519 g/mL), lower moisture (17.337%), and a water activity within the recommended range for this type of product. The FPCM had the highest hardness and elasticity values but the lowest cohesiveness and adhesiveness. Scanning electron microscopy showed that the FPCM structure is similar to that of the EW marshmallow (EWM). In front-face fluorescence spectroscopy measurements, the FPCM exhibited higher emission intensity for tryptophan with a maximum at 382 nm and vitamin A with a maximum located around 338 nm. FTIR analysis presented higher peaks at 850, 918, and 1034 cm⁻¹ for the EWM compared to the FPCM. In a hedonic evaluation, the majority of descriptors (hardness, odor, and general acceptability) showed similar scores for both formulations. All results demonstrated the success of the total substitution of egg white by FPC in the marshmallow formulation. Full article

The frequent and indiscriminate use of all classes of synthetic anthelmintics to deworm small ruminants has decreased their effectiveness in a worldwide problem of anthelmintic resistance. Using active plant metabolites with anthelmintic properties has become a suggested alternative to control parasitic helminths. The present study investigated the ovicidal and larvicidal activity of a fraction (CnF4) containing protocatechuic acid (3,4-dihydroxybenzoic acid) from Chamaecrista nictitans (Fabaceae) and a commercial standard of protocatechuic acid against strains of the parasitic nematode Haemonchus contortus susceptible (HcIVM-S) and resistant (HcIVM-R) to ivermectin, using egg hatch inhibition (EHI) and L3 larval mortality assays. The CnF4 fraction showed an EHI greater than 90% at 0.8 mg/mL against HcIVM-S and an EHI = 88.39% at 1.6 mg/mL against HcIVM-R. The commercial standard of protocatechuic acid displayed an EHI of 97.49% at 0.25 mg/mL against HcIVM-S and an EHI greater than 98% at 0.5 mg/mL. In the larval mortality assays, protocatechuic acid caused 72.4% larval mortality of HcIVM-S at 8 mg/mL and 53.2% mortality of HcIVM-R at 16 mg/mL. These results indicate that protocatechuic acid was more effective in inhibiting egg hatching and causing larval mortality against HcIVM-S compared to HcIVM-R. Full article

Functional feed additives offer a viable strategy for producing sustainable and healthful poultry. Guanidinoacetic acid (GAA), a non-antibiotic growth stimulant, has attracted significant interest from both investors in the poultry sector and researchers due to its distinct biological properties and multiple potential applications. GAA facilitates creatine synthesis, accelerates metabolism, and boosts poultry growth. Consequently, GAA can be considered a safe and beneficial creatine substitute, as it is the sole natural precursor of creatine. GAA meets the livestock industry’s demand for safe and effective therapies because it is non-toxic, readily degradable, and leaves no residues. Additionally, GAA is more stable and economical than creatine, making it a superior feed additive. In broiler chicks, GAA can replace arginine in practical diets containing either adequate or deficient levels of arginine. Supplementation with GAA offers promising opportunities to optimize broiler production and general health by promoting energy metabolism and protein synthesis. Commercially available feed-grade GAA has a high potential for inclusion in broiler diets. Supplementing broiler chickens with GAA may be an effective approach to improve performance parameters such as body weight and feed conversion ratio. In conclusion, dietary GAA supplementation (approximately 0.6–1.2 g/kg of diet, depending on desired impacts) can improve the productive performance of poultry. This review updates current knowledge on the impacts of GAA on productive and reproductive performance, egg quality, digestibility, antioxidant indices, and gut health in poultry. Full article

Aquafaba, the cooking liquid of legumes, has recently shifted from being a discarded waste stream to a valuable functional ingredient due to its emulsifying and foaming properties. This study addresses two sustainability challenges: reducing the environmental impacts associated with animal-based ingredients in the food sector and decreasing the reliance on petrochemical-derived ingredients in cosmetic formulations. A life cycle assessment approach was applied using two functional units to represent different applications: 100 g of powdered aquafaba for cosmetic use and 100 g of liquid aquafaba with stabilizing additives for food use. Three allocation scenarios were evaluated to reflect different production contexts: baseline, zero burden and economic allocation based on co-product value. The results show that powdered aquafaba used in cosmetics has higher environmental impacts than conventional petrochemical emulsifiers, mainly due to the energy demand of the spray-drying process. In contrast, liquid aquafaba used in food applications exhibits significantly lower environmental impacts than egg-based alternatives. Overall, the environmental performance of aquafaba strongly depends on processing intensity and allocation assumptions. Full article

Magnetoliposomes are hybrid nanostructures that integrate superparamagnetic ultrasmall carbon-coated ferrite nanodots (MNCDs) within liposomes (Lipo) composed of egg yolk-derived phospholipids and stabilized with an environmentally benign potato peel extract (PPE), enabling enhanced magnetic resonance imaging (MRI) and optical imaging. The hydrothermally synthesized MNCDs were entrapped in liposomes prepared by thin-film hydration, and physicochemical properties were established at each stage of engineering. These magnetoresponsive vesicles (MNCDs+Lipo@PPE) serve as a triple-mode medical imaging contrast for T1 & T2-weighted MRI, while simultaneously enabling optical tracking of liposome degradation under an external magnetic field. They exhibited long-term enhanced fluorescence intensity and colloidal stability over 30 days, with hydrodynamic diameters ranging from 190 to 331 nm and an improved surface charge following PPE coating. In vitro cytotoxicity assays (MTT and Live/Dead staining) demonstrated over 87% cell viability for MNCDs+Lipo@PPE up to 2.7 mM concentration in A549 cells, indicating considerable toxicity. This multimodality engineering facilitates precise image-guided anticancer doxorubicin delivery and magnetic-responsive controlled release. The theoretical model shows that the release profile follows the Korsmeyer-Peppas profile. The externally applied magnetic field enhances the release by 1.4-fold. To demonstrate the anticancer efficiency in vitro with minimum off-target cytotoxicity, MTT and live/dead cell assay were performed against A549 cells. The reported study is a validated demonstration of magnetic-responsive nanocarrier systems for anticancer therapy and multimodal MRI and optical imaging-based diagnosis. Full article

Egg products are a convenient and safe form of eggs, possessing valuable nutritional and functional properties. The egg processing industry is responsible for the enormous amounts of biomass in the form of animal by-products (ABPs). According to EU legislation, the ABPs are under strict control from the formation to the disposal of biomass, as they carry a risk to the ecosystem and public health. For this reason, restrictions have been introduced on their use after disposal, ranging from bioactive applications in medical, cosmetic, and pharmaceutical products, as well as feed. The shells are subject to special conditions for processing and use. The by-products of egg breaking are divided into solid (eggshells and eggshell membranes) and liquid (technical albumen) by-products. The biological value is determined by the composition, which varies significantly across the by-products. In the context of the circular economy, all egg by-products contain valuable substances that can be used in food and non-food industries. First, eggshells are the leading by-product, composing 95% of the inorganic substance calcium carbonate, which, after processing, can be used in agriculture, food and feed industries, and medicine. Second, there is a liquid by-product containing proteins from the egg white and a small part of fats from the yolk. Literature data on this by-product are scarce, but there is information about its use as a feed additive, while the extracted and purified proteins can be useful in pharmacy. Egg membranes constitute only 1% of the egg mass, but humanity has long known about the benefits of collagen, keratin, and glycosaminoglycans, including hyaluronic acid, which compose this material. The processed membranes can be used as a food additive, in cosmetics, medicine, or pharmacy, just like other egg by-products mentioned above. This literature review focuses on the possible methods and techniques for processing by-products and their potential application. The literature sources in this review have been selected according to their scientific and practical applicability. The utilization of these by-products not only reduces the impact on the environment but also facilitates the creation of value-added materials. Full article

This study utilized the high salt concentrations of liquid albumen (LA), a by-product of salted duck eggs, to enhance the traditional pickling process for hog casings (HCs) and investigated the feasibility of replacing salt brine with LA at varying concentrations and pickling periods. In addition, physicochemical properties, textural profile analysis (TPA), aroma analysis, and sensory evaluation were performed on sausages post-production to assess the recycling value of LA. This study revealed no significant differences among the groups compared to the control for proximate composition, apparent color, and aroma component profiles of the sausages. However, HC pickled in 50% LA for 7 days exhibited excellent sausage hardness, cohesiveness, and elasticity performance. It also achieved the highest scores for mouthfeel, aroma, and overall preference, indicating that this is a suitable concentration for brine substitution. According to the findings of this study, the application of LA as a substitute for traditional brine in pickling HCs has potential for improving the texture and sensory properties of sausage products. This can contribute to the accomplishment of a circular bioeconomy. One limitation of this study was that the HC pickling conditions (concentration and duration) required deeper optimization to facilitate subsequent large-scale production and application. Full article

Egg quality loss during storage is a major concern in the poultry industry, particularly for eggs from older hens, which are more susceptible to shell thinning, albumen liquefaction, and yolk weakening. This study evaluated the effect of whey protein, Aloe vera, and carnauba-wax coatings on the internal quality of eggs from 86-week-old laying hens stored at room temperature for 21 days. The experimental design consisted of four treatments (uncoated control and three coatings) and four storage times (0, 7, 14, and 21 days). Internal quality was assessed by Haugh unit (HU), yolk index (YI), albumen pH, and yolk color parameters (L*, a*, b*). The results showed that storage time significantly affected all internal quality traits (p < 0.05). Whey protein coating consistently maintained higher HU and YI values and lower albumen pH compared with the control, indicating better preservation of albumen viscosity and CO₂ retention. Aloe vera and carnauba-wax coatings had only transient effects, with values similar to the control after 14 days. Yolk color stability also declined over time, with minor protection observed only for the whey protein treatment. In conclusion, whey protein coating provided the best overall preservation of egg internal quality during storage, demonstrating superior gas barrier properties and structural stability. These findings suggest that protein-based coatings may be an effective strategy to extend the shelf life of eggs from aged laying hens. Full article

Massive strandings of holopelagic Sargassum cause major ecological and economic problems, but its conversion into bioproducts offers a sustainable alternative. This study assessed the potential of holopelagic Sargassum (S. fluitans and S. natans) collected in the Caribbean as ecofriendly insecticides against the whitefly Bemisia tabaci, a major pest of tomato crops. Extracts were produced using green methods: ultrasound-assisted extraction (UAE) and ultrasound-assisted enzymatic hydrolysis (UAEH) with enzymes cocktails. Biochemical analyses revealed high mineral and polysaccharide contents, varying with the extraction technique. Extracts were tested at 1–6% (w/v) using clip-cage (adults) and leaf-dip (eggs) methods. All extracts reduced adult survival, with UAE and UAEH-P/C extracts achieving over 50% mortality at ≥4% concentration after 48 h (LD₅₀: 3.9–4.5%). Egg mortality was significant only with UAE and UAEH-P extracts at 6% (LD₅₀: 1.9–2.8%). These results suggest insecticidal activity through both ingestion and cuticle/embryo disruption. Although enzymatic extraction did not markedly enhance biochemical yields, extracts showed, for the first time, promising biocidal and ovicidal properties. This research highlights holopelagic Sargassum as a renewable source of natural insecticidal compounds, supporting sustainable management of both invasive algal biomass and agricultural pests. Full article

The present study aimed to valorise the harbour crab (Liocarcinus depurator), a common bycatch species, by evaluating its protein as an egg yolk substitute in a mayonnaise-type sauce. The harbour crab was firstly characterised for its physicochemical and elemental composition (including amino acid profile, macrominerals, trace, and heavy metals). Protein was extracted by precipitation at the isoelectric point (with or without a previous delipidation step), and the foaming and emulsifying properties of the resulting protein extracts were evaluated. The method that did not involve prior delipidation resulted in a higher protein extraction yield. Furthermore, this method resulted in a protein extract with superior emulsifying activity. This protein extract was used as an egg-yolk replacer in the preparation of a mayonnaise-type sauce. Sensory evaluation revealed that the sauce formulated with crab protein was comparable to the egg-based control in terms of overall flavour and acceptability, but only with the addition of curry to mask the seafood taste. The results of this study demonstrate that crab meat protein, when extracted without previous lipid removal and combined with curry, can be used as a viable egg yolk substitute in mayonnaise-type sauces. Full article

Background/Objectives: Breast milk lysozyme is crucial for infant intestinal health. The low breastfeeding rate has driven the investigation of alternatives like hen egg white lysozyme (HEWL) for infant formula supplementation. However, HEWL differs significantly from human lysozyme. This study aimed to systematically compare the functional efficacy of recombinant human lysozyme (rhLYZ) and HEWL to assess their suitability as formula supplements. Methods: The physicochemical properties (enzymatic activity, optimal pH, thermal stability) of rhLYZ and HEWL were analyzed. Biological functions were evaluated using HT-29 intestinal cells for proliferation, differentiation, and protection against lipopolysaccharide-induced damage. In vivo effects on growth, intestinal morphology, and gene expression were assessed in a mouse pup model via transcriptomic analysis. Gut microbiota composition was also examined. Results: rhLYZ exhibited twice the enzymatic activity of HEWL, with an optimal pH of 6.0. In cellular models, rhLYZ enhanced intestinal epithelial differentiation at low concentrations. In vivo, rhLYZ supplementation significantly improved pup body weight, intestinal maturity, and villus-to-crypt ratios, outperforming HEWL. Transcriptomics revealed rhLYZ upregulated broad-spectrum antimicrobial peptides (e.g., Defa, lactoferrin) and immune-related genes, whereas HEWL induced a narrower antibacterial response and downregulated key defensins. Furthermore, rhLYZ significantly increased gut microbiota diversity and enriched beneficial butyrate-producing bacteria. Conclusions: rhLYZ more effectively mimics human milk lysozyme by promoting intestinal development, broad-spectrum immunity, and a balanced microbiota. HEWL shows a narrower functional profile. These findings provide a scientific basis for optimizing lysozyme selection in infant formula, highlighting the superior potential of rhLYZ. Full article