Search Results (424)

This study investigated the technological feasibility of using a pre-structured bovine blood plasma–flaxseed composition as a functional partial substitute for beef in emulsion-type sausages. Five formulations containing 0–30% replacement were evaluated to determine effects on structural, nutritional, and microbiological properties. Incorporation of the structured composition modified the functional balance of the protein system: water-holding capacity remained stable (p > 0.05), while fat-holding and emulsifying capacities improved at higher inclusion levels (p < 0.05), indicating enhanced interfacial stabilization of the fat phase. Progressive softening of texture was observed, with significant reductions in hardness and chewiness at 30% replacement (p < 0.05). Cooking loss increased at elevated substitution levels but remained within acceptable technological limits. During refrigerated storage, microbial counts remained below safety thresholds. A 15–25% replacement level provided the most balanced performance, maintaining sensory acceptability while improving lipid stabilization. The results demonstrate that structured plasma-based systems can function as effective protein–emulsion modifiers in meat formulations, supporting sustainable valorization of slaughter by-products. Full article

The microencapsulation of plant bioactive compounds by spray drying enhances their stability and controlled delivery in food systems. In this study, flaxseed hydrocolloid (Linum usitatissimum L.) was evaluated as a natural wall material for encapsulating phenolic extracts from mashua (Tropaeolum tuberosum Ruiz & Pav.) and oca (Oxalis tuberosa Molina). Microcapsules were produced using hydrocolloid concentrations of 2.5–10%. The resulting particles showed low moisture content (3.79–5.42%), low water activity (0.31–0.39), and high solubility (90.94–96.45%). Encapsulation efficiency ranged from 78.67 to 62.32% for mashua and from 71.94 to 40.45% for oca, decreasing with increasing wall material concentration. Phenolic content ranged from 14.48 to 11.47 mg GAE/g (mashua) and 8.52 to 4.82 mg GAE/g (oca), with antioxidant capacity between 293.19–143.77 and 84.49–10.33 µmol TE/g, respectively. Particle size ranged from 4.02–10.50 µm (mashua) and 3.93–4.82 µm (oca), and zeta potential values (−37.86 to −27.55 mV) indicated good colloidal stability. Release kinetics showed a biphasic profile and were predominantly diffusion-controlled. The Higuchi model showed significant diffusion (p < 0.05), while the Korsmeyer–Peppas analysis indicated mainly Fickian diffusion (n = 0.234–0.426) with anomalous transport at higher mashua concentrations. These results demonstrate that flaxseed hydrocolloid is an effective and sustainable wall material for controlled release of phenolic compounds from Andean tubers. Full article

Solid-state fermentation (SSF) is a long-established biotechnological approach gaining renewed interest for its ability to enhance nutrient availability and improve the functional properties of agro-industrial by-products. This strategy is particularly relevant for early post-weaning piglets, which are highly susceptible to weaning stress due to an immature digestive system and a gut microbiota not yet adapted to solid feed. In this study, the fermentation parameters of flaxseed cake were optimized using a Plackett–Burman experimental design. Protease activity was selected as the response variable due to its relevance for improving protein degradation and potential digestibility in fermented feed ingredients. Accordingly, based on the statistical analysis, the conditions selected for the in vivo trial were 1% molasses, 0.5% yeast extract, 0.05% CaCl₂, 0.5% NaCl, 7.5% inoculum (4.12 × 10⁹ CFU/mL), 60% moisture, and 72 h fermentation. Fermentation time was identified as the main factor positively influencing protease production, while higher CaCl₂ concentrations and inoculum levels negatively affected enzyme activity. Optimization increased protease activity, microbial viability and free amino acid content. In addition, SSF reorganizes the carbohydrate profile by reducing structural fiber fractions, with neutral detergent fiber and acid detergent fiber decreasing by 27% and 29%, respectively, while simultaneously increasing soluble carbohydrates by 14.67%. Phytic acid content being also reduced by 23.81%. A pilot nutritional trial on post-weaned piglets (35 days old) showed that including 8% fermented flaxseed cakes (FFSC group) improved body weight, average daily gain, feed conversion ratio, and diarrhea score, without affecting average daily feed intake, compared with 8% unfermented flaxseed cakes (FSC group). These performance improvements were accompanied by changes in fermentation metabolites and gut microbial composition. Lower isovalerate concentrations suggested reduced proteolysis, while higher propionate levels may contribute to increased blood glucose availability in the FFSC group. These changes coincided with a shift in microbial composition, characterized by a reduced abundance of methanogenic archaea and increased abundances of taxa such as Lactobacillus, Enterococcus, and members of the Lachnospiraceae and Eubacteriaceae families. Full article

The microbial production of value-added lipids by oleaginous yeasts has attracted considerable interest as a sustainable alternative to conventional lipid sources. In this study, the effects of selected fermentation parameters on biomass production, lipid production, and fatty acid composition of Yarrowia lipolytica YB-423 were investigated using flaxseed and chia seed oils as carbon sources. A Taguchi method was employed to evaluate and optimize the influence of temperature, fermentation time, nitrogen concentration, and oil supplementation. The results showed that nitrogen availability was the dominant factor governing biomass formation. The highest lipid production was achieved at 21 °C after 6 days of fermentation in the absence of an added nitrogen source supplemented with 10 mL/L oil, resulting in lipid contents of 62.53% and 64.61% for flaxseed and chia seed oils, respectively. Lipid content was primarily influenced by nitrogen concentration and oil supplementation, while temperature and fermentation time showed secondary but significant effects. Beyond total lipid production, fatty acid profiling demonstrated that both oil sources supported PUFA-rich lipid production; however, chia seed oil resulted in a broader variation in α-linolenic acid (ALA) content across fermentation conditions. The highest ALA content reached 67.40% at 14 °C after 4 days of fermentation under 30 mL/L chia seed oil supplementation. Additionally, ALA levels reached approximately 62% at 7 °C under higher chia seed oil concentrations (20–30 mL/L). In contrast, flax seed oil yielded relatively stable ALA levels, generally ranging between 45% and 56%, depending on fermentation parameters. Full article

Omega-3 polyunsaturated fatty acids are increasingly applied as functional nutrients to improve broiler health, metabolic resilience, and meat quality. However, studies remain inconsistent regarding optimal inclusion levels and their efficacy. This systematic review was conducted following PRISMA 2020 guidelines. This study included 69 experimental studies that met predefined eligibility criteria, requiring broiler-specific trials with clear reporting of omega-3 source, inclusion level, and measurable outcomes related to growth, immune or antioxidant function, gut morphology, fatty acid composition, or meat quality. Searches were performed in Scopus and Web of Science for peer-reviewed articles published between 2020 and 2025. Across studies, supplementation with fish oil, flaxseed, or algal oil consistently increased the deposition of long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in broiler tissues. Omega-3 inclusion improved immune modulation, gut morphology, and antioxidant enzyme activity while reducing inflammatory markers and lipid peroxidation. Meat quality benefits included lower n-6:n-3 ratios by improving tenderness and juiciness and enhanced oxidative stability with no detrimental effects on growth performance. Nevertheless, responses varied with broiler strain, dietary formulation, feeding phase, antioxidant protection, and environmental conditions. As high levels of marine oils remained susceptible to oxidative degradation. Overall, omega-3 supplementation represents a viable and scalable precision-nutrition strategy for enriching poultry meat and supporting broiler health. Future research should prioritize cost-effective algal sources, establish phase-specific inclusion thresholds across genetic lines, and evaluate synergy with natural antioxidants and bioactive compounds to optimize oxidative stability, shelf life, and consumer acceptance. Full article

A simple, rapid, and cost-effective method for the determination of benzo[a]pyrene (BaP) in edible oil was developed and validated. Nickel oxide-deposited silica (SiO₂@NiO) was employed as a solid-phase extraction (SPE) adsorbent for the extraction of BaP from edible oil, followed by high-performance liquid chromatography–diode array detector (HPLC-DAD) analysis of BaP. The edible oil was diluted with n-hexane and directly loaded to SiO₂@NiO for SPE. The n-hexane was also used to clean the fat-soluble interference substance in the edible oil, and BaP was selectively captured using SiO₂@NiO through the electron donor–acceptor interaction. The SPE conditions, including the amount of adsorbent, volume of washing solvent, and type and volume of desorption solvent, were optimized. This SiO₂@NiO-based SPE coupled with the HPLC-DAD method demonstrated good linearity within a BaP concentration range of 6–1875 ng/g in edible oils, with a limit of detection of 1.3 ng/g, spiked recovery of 97.4–105.1%, and relative standard deviation (RSD) of <3.0%. The method was applied to the analysis of BaP in 11 real oil samples (soybean oil, olive oil, corn germ oil, flaxseed oil, walnut oil, sunflower kernel oil, peanut oil, unrefined oil, and high-temperature frying oil), and the results show that the unrefined oil and high-temperature frying oil were at risk of BaP exceeding acceptable level. Full article

Four probiotic strains were used to ferment germinated highland barley, and the Lactobacillus acidophilus and Saccharomyces boulardii, which exhibited the highest viability after fermentation, were selected. Subsequently, a response surface test was applied to identify taste-enhancing additives, including concentrated orange juice, erythritol, and flaxseed oil. The optimal concentrations of these additives were 3.01%, 4.19%, and 0.52%, respectively. The stabilizing effects of β-glucan and four protein sources (whey, rice, pea, and soybean proteins) were assessed based on emulsion stability, and the combination of β-glucan and whey protein was identified as the most effective. Based on particle size and zeta potential analysis, the optimal β-glucan-to-whey protein ratio was determined to be 2:1. On this basis, a germinated highland barley probiotic beverage was developed. The results indicated that the total colony counts after simulated gastrointestinal digestion remained above 6 log CFU/mL, and the beverage was rich in dietary fiber and other nutrients. Full article

Background: Growing interest in sustainable packaging materials, such as recycled polyethylene terephthalate (rPET), raises the question of whether they can effectively replace traditional glass in packaging cold-pressed vegetable oils, which are particularly susceptible to oxidation. Methods: Rapeseed oil and golden flaxseed oil were analyzed after 6 months of storage in glass and rPET bottles at 4 °C and 21 °C. Peroxide value, tocopherol content, sterol and oxyphytosterol profiles, color parameters, and triacylglycerol composition were evaluated using validated ISO/AOCS, HPLC, and GC methods; results were subjected to ANOVA statistical analysis. Results: Temperature was shown to be the main factor determining the rate of degradation, and flaxseed oil exhibited significantly lower oxidative stability compared with rapeseed oil. At 21 °C, a rapid increase in peroxide value, intensive tocopherol degradation, greater sterol losses, and deterioration of color were observed, particularly in samples stored in rPET. At 4 °C, the rate of change was markedly lower, and differences between glass and rPET remained minimal. Conclusions: Glass provides the best protection against oxidation; however, rPET can serve as a suitable packaging material for vegetable oils with higher oxidative stability stored under refrigerated conditions; at room temperature, it promotes a noticeable deterioration in oil quality. Full article

Flaxseed (Linum usitatissimum L.) is a rich source of α-linolenic acid (ALA) and lignans but contains toxic cyanogenic glycosides (CGs) that limit its application in foods. This study investigated the efficacy of a specialized Lactobacillaceae consortium in detoxifying flaxseed and the subsequent effects of adding this cyanogenic glycoside-depleted flaxseed (CGDF) to a kimchi matrix. Ground flaxseed and CGDF were added to the kimchi seasoning mixture at concentrations of 0.5%, 1.0%, and 2.0% (w/w) and fermented at 4 °C for 8 weeks. Analytical results confirmed that the fermentation process reduced linustatin and neolinustatin to undetectable levels (<500 mg/kg) and reduced total hydrogen cyanide (HCN) to below the Japanese regulatory limit of 10 mg/kg established under the Food Sanitation Act. During fermentation, CGDF-supplemented groups exhibited a delayed decrease in pH and higher retention of free sugars and vitamin C compared to the control and raw flaxseed groups. Notably, the 2.0% CGDF group maintained high oxidative stability of ALA, which we attribute to a putative antioxidant protection mechanism driven by the bioconversion of lignan glycosides into bioactive aglycones. These findings suggest that incorporating biologically detoxified flaxseed into kimchi creates a functional food system that ensures safety while enhancing nutritional stability. Overall, this work provides foundational evidence for developing safe, nutritionally enhanced functional foods within the One Health framework, integrating food safety, microbial ecology, and improved bioactive compound availability. Full article

To clarify the effects and mechanisms of the solution formed by mixing flaxseed meal powder with water on soil water movement in sandy land, this study conducted laboratory simulation experiments using three extraction forms of flaxseed meal solution (supernatant, suspension, and precipitate) and five application rates (5 kg·m⁻², 8 kg·m⁻², 11 kg·m⁻², 14 kg·m⁻², and 17 kg·m⁻²), with untreated aeolian sandy soil set as the control (CK). The results showed that: (1) Flaxseed meal can significantly reduce the soil water infiltration rate, with the sediment treatment group exhibiting the optimal effect. After the application of the three flaxseed meal treatments, soil infiltration indices decreased significantly, and the magnitude of the reduction became more pronounced with the increase in flaxseed meal application rate. (2) Flaxseed meal exhibited a significant effect on water retention and evaporation inhibition; after continuous evaporation for 35 days following the spraying of different flaxseed meal treatments, the cumulative evaporation of CK was significantly higher than that of the other treatments. Compared with CK, the cumulative evaporation of the groups treated with the supernatant, suspension, and precipitate of flaxseed meal solution decreased by 11.69%, 24.13%, and 43.22%, respectively. The sediment group achieved the optimal effect, and the evaporation inhibition effect was enhanced with the increase in application rate. (3) All three flaxseed meal mixture treatments increased soil bulk density and decreased soil total porosity, and saturated water-holding capacity and minimum water-holding capacity, with the sediment treatment exerting the most significant effect. The efficacy of all treatments became more notable as the application rate increased. There was a highly significant correlation between soil physical properties and water movement rate. Flaxseed meal affects soil water movement by altering soil physical properties. In conclusion, spraying flaxseed meal on the surface of sandy soil can effectively reduce infiltration and inhibit evaporation, with the sediment treatment group achieving the optimal improvement effect. The soil crust formed by flaxseed meal has a strong water-binding capacity, which can maintain water supply for plant growth over a long period, making it highly suitable for popularization and application in sandy farmland. Full article

Adulteration of high-value oils such as olive and camellia oil poses serious challenges to market integrity and consumer safety. This study develops a comprehensive, model-free marker library for high-throughput detection of single and multivariate adulteration across nine vegetable oils (olive, camellia, sesame, rapeseed, flaxseed, soybean, peanut, industrial hemp seed, and sunflower seed oils) using untargeted metabolomics via UHPLC-Q-TOF-MS. We identified 34 characteristic markers, including 9 confirmed by reference standards, such as hydroxytyrosol in olive oil, camelliasaponins in camellia oil, and sesamin in sesame oil, which are uniquely present in specific oils and absent in others. The method enables reliable qualitative screening of adulteration at levels as low as 5% without dependence on chemometric models. Validation using binary and multicomponent blends confirmed its robustness and specificity. In commercial sample analysis, adulteration was detected in 16.0% of olive oils (4/25) and 12.7% of camellia oils (7/55), with results consistent with regulatory findings. This work establishes the first integrated marker library for simultaneous screening of nine vegetable oils, offering a standardized, high-throughput tool for large-scale market surveillance that bridges the gap between discovery-based omics and routine regulatory practice. Full article

Flax (Linum usitatissimum L.) is a crop widely cultivated for fiber and oil production. The screening method for flax breeding must effectively address the biochemical characteristics of flaxseeds. In this study, to characterize flax cultivars, we extracted oil, defatted kernel, hull, and mucilage from whole seeds for the ATR-FT-MIR and FT-Raman spectroscopic measurements. In addition, for ATR-FT-MIR analysis, oil samples were obtained by pressing the flaxseed directly onto the crystal surface. After removing any seed residues, a grease stain was used for the measurement, allowing for the acquisition of the oil spectrum from a single seed. This method also enabled the detection of free fatty acids, serving as evidence of seed damage. Both methods effectively estimated the degree of unsaturation as a cultivar marker. The vibrational spectra of defatted kernels showed strong protein features; polysaccharide bands dominated in hull and mucilage spectra. Discrimination of flax cultivars using principal component analysis of vibrational spectra in specific regions was the most promising for flaxseed oil and mucilage. Multivariate analysis of a set of selected variables sensitive to the flaxseed oil composition successfully distinguished all flax cultivars of this study. The strong correlation observed between ATR-FT-MIR and FT-Raman results confirmed that these methods are comparable for characterizing different grades of flaxseed oil. Full article

This study investigated the effects of different dietary flaxseed inclusion levels (0, 2, 4, 6, 8, and 10%) on the fatty acid composition, plasma biochemical parameters, and meat quality of Beijing-you chickens. A total of 960 6-week-old birds were randomly assigned to six dietary treatments in a completely randomized design, with eight replicates per treatment. Dietary flaxseed supplementation significantly decreased plasma alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol (TC), and triglyceride (TG) concentrations (p < 0.05), while significantly increasing high-density lipoprotein cholesterol (HDL-C) levels (p < 0.05). Meat quality was also improved, as evidenced by reduced drip loss (p < 0.05). Moreover, gas chromatography analysis revealed that increasing dietary flaxseed levels markedly elevated the concentrations of total ω-3 polyunsaturated fatty acids (ω-3 PUFAs) in both breast and leg muscles (p < 0.05), accompanied by a significant reduction in the ω-6/ω-3 ratio (p < 0.05). Dietary flaxseed supplementation did not significantly affect the docosahexaenoic acid (DHA) content in pectoral muscle (p > 0.05), with the highest value observed at the 6% inclusion level. In conclusion, dietary flaxseed supplementation effectively enriches ω-3 PUFAs in chicken meat while simultaneously enhancing metabolic health indicators and improving meat quality traits. Full article

Background/Objectives: Oleosomes, plant-derived lipid nanostructures comprising a triacylglycerol core surrounded by a phospholipid monolayer and interfacial proteins, provide sustainable alternatives to synthetic lipid vesicles. This study compares solvent-free aqueous extractions of oleosomes from five nuts (almond, macadamia, walnut, hazelnut, pine) and five seeds (flaxseed, sunflower, hemp, sesame, canola/rapeseed) to understand how botanical origin influences composition and physicochemical behavior. Methods: Oleosomes were isolated using solvent-free aqueous extraction. Extraction yield, lipid content, protein content, particle size, polydispersity, and zeta potential were determined using standard analytical assays and dynamic light scattering techniques. SDS–PAGE was performed to evaluate interfacial protein profiles and oleosin abundance. Results: Extraction yields ranged from 8.4% (flaxseed) to 59.5% (walnut). Oleosome diameters spanned 424 nm to 3.9 µm, and all oleosome dispersions exhibited negative zeta potentials (–26 to –57 mV). SDS–PAGE revealed abundant 15–25 kDa oleosins in seed oleosomes but relatively sparse proteins in nut oleosomes. Seed oleosomes were smaller and exhibited stronger electrostatic stabilization, while nut oleosomes formed larger droplets stabilized primarily through steric interactions due to lower oleosin content. Conclusions: Variation in oleosin abundance and interfacial composition leads to distinct stabilization mechanisms in nut and seed oleosomes. These findings establish a predictive basis for tailoring oleosome size, stability, and functionality, and highlight their potential as natural nanocarriers for food, cosmetic, and pharmaceutical formulations. Full article

This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on composition, physicochemical parameters, microbiological stability, and sensory quality. Protein content increased from 46.2% in the control to 48.7–52.4% in experimental samples. Calcium levels rose from 750 mg/100 g to 856 mg/100 g in Experiment 1 and 880.7 mg/100 g in Experiment 3 (p < 0.05), demonstrating strong mineral enhancement. Moisture decreased from 13.61% in the control to 11.68–12.90% in enriched variants (p < 0.05), indicating more efficient dehydration and a denser structure. pH remained within 4.1–4.3 and water activity stayed below 0.60, supporting long-term microbial stability. Amino acid profiling showed higher levels of essential amino acids, particularly leucine and lysine, in samples containing buttermilk protein sediment and whey. Microbiological analysis confirmed low total viable counts values (9.0 × 10²–1.2 × 10³ CFU/g), consistent with the high acidity and low moisture of traditional kurt. Sensory evaluation revealed significant variation among formulations. The control and Experiment 2 received the highest taste and aroma scores (4.67 points), while Experiment 3 showed the lowest values (3.33 points; p < 0.05). Appearance scores decreased notably in darker samples, with Experiment 3 showing a reduction from 4.67 to 2.67 points (p < 0.05). Texture also differed across variants; Experiment 2 maintained acceptable hardness and cohesiveness (4.33 points), whereas Experiment 3 displayed increased crumbliness (3.0 points; p < 0.05). The findings demonstrate that functional enrichment of kurt is feasible when ingredient levels remain within an optimal range. The Experiment 2 formulation achieved improved nutritional value without compromising sensory quality, providing a promising basis for further technological development and commercial application. Full article