Search Results (212)

Over the years, macromycete fungi have been used as a source of food, part of religious rites and rituals, and as a medicinal remedy. Species with strong health-promoting potential include Hericium erinaceus, Cordyceps militaris, Ganoderma lucidum, Pleurotus ostreatus, Flammulina velutipes, and Inonotus obliquus. These species contain many bioactive compounds, including β-glucans, endo- and exogenous amino acids, polyphenols, terpenoids, sterols, B vitamins, minerals, and lovastatin. The level of some biologically active substances is species-specific, e.g., hericenones and erinacines, which have neuroprotective properties, and supporting the production of nerve growth factor in the brain for Hericium erinaceus. Due to their high health-promoting potential, mushrooms and substances isolated from them have found applications in livestock nutrition, improving their welfare and productivity. This phenomenon may be of particular importance in the nutrition of laying hens and broiler chickens, where an increase in pathogen resistance to antibiotics has been observed in recent years. Gallus gallus domesticus is a key farm animal for meat and egg production, so the search for new compounds to support bird health is important for food safety. Studies conducted to date indicate that feed supplementation with mushrooms has a beneficial effect on, among other things, bird weight gain; bone mineralisation; and meat and egg quality, including the lipid profile and protein content and shell thickness, and promotes the development of beneficial microbiota, thereby increasing immunity. Full article

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article

This research investigated the impact of corn–soybean meal-based fermented feed on the growth performance, pork quality, and fatty acid profiles of lean-type finishing pigs. A total of 80 lean-type growing DLY (Duroc × Landrace–Yorkshire) pigs were randomly assigned to 2 groups, with 5 replicates of 8 pigs per pen. The pigs in control group (CON group) were fed a basal diet, while the pigs in fermented feed group (FF group) were fed a diet supplemented with 10% fermented feed. The experimental period lasted 70 days. Results exhibited that pigs in FF group had a significant increase in final body weight and average daily gain (ADG) (p < 0.05) and had a significant decrease in the feed-to-gain ratio (F/G) (p < 0.05). The FF group also exhibited significant promotion in muscle intramuscular fat content, marbling score, and meat color and significantly reduced the meat shear force and drip loss (p < 0.05). Serum analysis indicated that fermented feed significantly elevated blood glucose, total cholesterol, triglyceride levels, and serum hormones such as insulin, leptin, and IGF-1 (p < 0.05). Additionally, fermented feed significantly elevated the levels of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs), whereas it decreased the saturated fatty acids (SFAs) contents (p < 0.05). The fermented feed also significantly enhanced pork nutritional values (p < 0.05). The fermented feed increased the expression of IGF-1, SREBP1c, PDE3, PPARγ, SCD5, and FAT/CD36 mRNA (p < 0.05). Furthermore, microbial 16S rDNA analysis uncovered that FF supplementation significantly reduced the Campilobacterota phylum abundance, while increasing the genus abundances of Clostridium_sensu_stricto, norank_f_Oscillospiraceae, unclassified_c_Clostridia, and V9D2013 (p < 0.05). In summary, the results indicated that the microbial fermented feed exhibited the regulation effects on pork quality and nutritional values of lean-type pigs through regulating lipid metabolism and gut microbial composition. Full article

In response to the growing demand for improving the nutritional profile of widely consumed products, such as cookies, there has been an increasing interest in fat replacers that preserve sensory attributes and have a more positive health effect. Among the novel fat replacement strategies, the incorporation of bigels into food formulations has been studied; however, the impact of Arabic gum hydrogel-based bigels on microstructural properties and their correlation with the texture and quality of bakery products remains underexplored. In this study, cookies were formulated using a plant-based bigel (canola oil-carnauba wax oleogel mixed with Arabic gum hydrogel) as a fat substitute, and their microstructural, textural, and quality parameters were compared with those of commercial butter-based cookies. Compared to butter (firmness of 29,102 g, spreadability of 59,624 g∙s, and adhesiveness of 2282 g), bigel exhibited a softer (firmness of 576 g), more spreadable (spreadability of 457 g∙s), and less adhesive texture (adhesiveness of 136 g), while its rheological properties showed similar behavior but at a lower magnitude. Bigel exhibited high thermal stability and good elastic and thixotropic behaviors, indicating reversible structural breakdown and recovery. Cookies prepared with bigels instead of butter exhibited a similar proximate composition, with a slight increase in lipid content (11.7%). The physical dimensions and density were similar across the formulations. However, the microstructural analysis revealed differences when bigels were incorporated into cookies, reducing porosity (55%) and increasing the mean pore size (1781 µm); in contrast, mean wall thickness remained unaffected. Despite these structural modifications, the potential of bigels as viable and nutritionally enhanced substitutes for conventional fats in bakery products was demonstrated. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

The cultured habitat of Eriocheir sinensis is a crucial factor influencing its nutritional quality. Therefore, it is essential to clarify the differences in the nutritional quality of Eriocheir sinensis reared in different habitats. This study investigated and compared the nutritional value of three edible parts (the hepatopancreas, gonads, and muscles) of female Eriocheir sinensis from three different habitats in the lower reach of the Yangtze River, with a special emphasis on lipid compounds. In addition to tissue indices, proximate composition, energy content, lipid classes, and fatty acid profile, eight lipid quality indices were proposed to evaluate the lipid nutritional quality. The results indicated that the Eriocheir sinensis from the three different habitats were all in good developmental condition. No significant differences were observed for the hepatopancreas index (HIS), gonadosomatic index (GSI), and total edible yield (TEY) among the three habitats, except for muscle index (MI), which was significantly higher in the L-crabs and E-crabs compared to the P-crabs. The highest protein content was found in the gonads, while the hepatopancreas had the highest crude lipid content. Regarding lipid classes, triglycerides dominated the hepatopancreas, and phospholipids were predominant in muscles, whereas phospholipids and triglycerides were predominant in approximately equal amounts in the gonads. Taking eight lipid quality indices into account together, the three major edible tissues of Eriocheir sinensis from the estuarine habitat had the highest nutritional value, followed by the hepatopancreas from the pond habitat. The current research will provide basic nutritional data for consumers to purchase Eriocheir sinensis and establish the theoretical groundwork for paving new paths for improving the nutritional quality combined with habitat conditions in future studies. Full article

The growing concern over the presence of polycyclic aromatic hydrocarbons (PAHs) in grilled meats has intensified the search for natural mitigation strategies. This study evaluates the effect of red grape pomace (RGP), a natural by-product with antioxidant properties, on the lipid stability, color, fatty acid profile, volatile compounds, and PAHs formation in barbecued pork burgers. Unlike previous studies focusing on polyphenol extracts, this work investigates, for the first time, the direct incorporation of whole RGP stabilized by high hydrostatic pressure (HHP), a method that preserves its bioactive profile and ensures food safety. Incorporation of RGP at different levels (0.5%, 1%, and 3%) demonstrates its potential as a functional ingredient in meat products. Our results show that RGP effectively inhibits lipid oxidation, as indicated by significantly lower malondialdehyde (MDA) levels (p < 0.001) compared to control batches. It also modified the fatty acid profile by reducing saturated fatty acids and increasing the linoleic acid content (up to 15.56% at the 3% level). As the RPG concentration increased, color parameters (lightness, redness, yellowness, chroma, and hue) decreased significantly (p < 0.001), particularly at higher pomace levels (1% and 3%). The RGP did not significantly affect the PAH concentration, indicating its safe use in barbecued products. However, it selectively influenced volatile compounds, decreasing the hydrocarbon levels at higher concentrations, likely due to its antioxidant properties. These findings suggest that stabilized RGP may serve as a natural additive that enhances the nutritional quality and reduces lipid oxidation, without promoting PAH formation in thermally processed meats. Full article

Quinoa (Chenopodium quinoa) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involved in its production. In Canada, quinoa is cultivated as a specialty crop to increase crop diversity and support agroresilience. This study is the first to examine quinoa cultivars grown under northern Quebec conditions and to provide a nutritional and sensory characterization of two Quebec (Canada) varieties (Sweet and Bitter) in comparison to the Bolivian reference cultivar, Royal White. Analyses included proximate composition, amino acids, fatty acids, phenolics, and anti-nutrients. Sensory evaluations involved hedonic and bitterness ranking tests. Bolivian cultivar had higher omega-3 content, while the Quebec cultivars showed favorable protein and lipid profiles, with better lipid health indexes. Protein quality was comparable between the Bolivian and Sweet cultivars. The overall flavor appreciation was similar among twice-brushed Bitter cultivar and Bolivian samples. The Bolivian sample received a better score for texture. Descriptive flavor data support the development of a quinoa flavor lexicon. Notably, total saponins content, commonly used as a bitterness indicator, did not consistently correlate with perceived bitterness, emphasizing the need for a standardized quantification method for cultivar selection and further investigation into other flavor-contributing compounds. Full article

Lionfish (Pterois miles), an invasive species in the Mediterranean, pose ecological and socioeconomic challenges. This study examines the seasonal variation in the nutritional composition and technical quality of lionfish from the Ionian and Aegean Seas, evaluating their potential as a food resource. Fillets were high in protein (19.4%) and low in fat (2.0%), with significant seasonal differences in the Ionian Sea, where winter samples had higher lipid content. The fillet yield (28.4%) was satisfactory given the fish’s morphology. Fatty acid analysis confirmed lionfish as a valuable source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with EPA + DHA levels exceeding the recommended daily intake (119.2%). Seasonal variations in fatty acid composition were observed, including higher EPA in autumn and lower lipid nutritional quality in summer. Arachidonic acid (ARA) was also present at nutritionally significant levels (79.4 mg/100 g). The n3/n6 ratio (2.2) and favourable atherogenic and thrombogenic indices highlight its nutritional benefits. This is the first study to assess seasonal variations in the nutritional value and technical yield of lionfish in the Mediterranean, offering novel insights into its commercial valorisation. These findings support its promotion as a sustainable protein source and as a means of managing its invasive population. Full article

The aim of this study was to evaluate the potential of black cumin essential oils to reduce the degradation of rapeseed oil during heating. Rapeseed oil was heated without addition and with the addition of black cumin essential oil (200 ppm, 500 ppm, and 1000 ppm), and with synthetic antioxidant TBHQ (200 ppm). The heating was carried out at 170 °C ± 10 °C for 6 h, in a deep-fat heating model. In all samples, changes in fatty acid profile, lipid-nutritional quality indices (PUFA/SFA ratio, atherogenicity index, thrombogenicity index, and hypocholesterolemic/hypercholesterolemic ratio), tocopherol and phytosterol content, total polar compound content, and triacylglycerol polymers were determined. The heating process led to oil degradation, which depended on the amount and type of additive used. The greatest changes were observed in the control sample (without additives). The addition of TBHQ or 200 ppm of black cumin essential oil reduced the adverse transformations to a similar level. Higher additions of black cumin essential oil led to a significant improvement in the quality of heated oils. The best results were obtained with the addition of 1000 ppm of black cumin essential oil. Full article

Milk lipids are fundamental to the nutritional quality, functional properties, and processing behavior of dairy products. In this study, we employed an untargeted lipidomics approach based on ultra-high-performance liquid chromatography coupled with ultra-high-performance liquid chromatography–high-resolution mass spectrometry (UHPLC-HRMS) to systematically characterize the lipid profiles of ten milk types from eight animal species, including camel, mare, donkey, goat, buffalo, yak, Jersey, and Holstein. A total of 640 lipid species were identified, spanning triglycerides (TGs), phospholipids (PLs), sphingolipids (SPs), ceramides (Cer), wax esters (WEs), and other subclasses. A statistical analysis revealed significant differences in lipid types and abundances among the milk samples. Camel milk exhibited the highest lipid diversity, with notable enrichment in phospholipids and sphingolipids, conferring superior emulsifying properties and stability. Mare milk was rich in polyunsaturated fatty acids (PUFAs), such as linoleic acid and alpha-linolenic acid, making it ideal for developing health-focused dairy products. Despite having the lowest total lipid content, donkey milk was enriched in cholesterol esters and PUFA, suitable for low-fat functional dairy products. Goat milk featured a balanced lipid composition with higher levels of medium-chain fatty acids (MCFAs), promoting digestibility. Buffalo milk was characterized by high TG and wax ester (WE) levels, offering high energy density and suitability for rich dairy products. Yak milk contained higher levels of ceramides (Cer) and saturated fatty acids, reflecting adaptations to high-altitude environments. Jersey milk and Holstein milk displayed similar lipid profiles, with stable compositions suitable for versatile dairy product development. Principal component analysis (PCA), hierarchical clustering, and volcano plot analyses further confirmed species-specific lipidomic signatures and revealed several potential lipid biomarkers, such as LPC (O-16:0) in Hongyuan yak milk, suggesting applications in geographical indication (GI) traceability. This study offers a comprehensive lipidomic landscape across diverse milk sources, providing molecular insights to guide the development of tailored, functional, and regionally branded dairy products. Full article

Macroalgae biomass produced in integrated biofloc systems can become a high-quality nutritional product to replace ingredients in the diet of tilapia. This study aimed to evaluate the effects of different concentrations of Ulva lactuca on the performance and antioxidant capacity of Nile tilapia. There were four isoprotein and isolipid diets with 5%, 10%, and 15% macroalgae meal, and a control treatment without macroalgae inclusion. The experiment lasted for 42 days in a recirculating system, with animal performance, blood sampling, and proximal composition being carried out. To assess the potential benefits of including algal biomass, a salinity stress test was carried out on the fish, and samples were collected for biochemical analysis. There were no significant differences in carcass performance and composition between the treatments. The results showed that the inclusion of 10% macroalgae resulted in a higher granulocyte count, while the antioxidant capacity obtained better results in the 5 and 10% macroalgae inclusions, followed by the modulation of the antioxidant system, as evidenced by an increase in glutathione-S-transferase activity and reduced glutathione levels. However, protein and lipid oxidation did not occur only in the 5% macroalgae inclusion compared with the treatments with higher algae inclusion. Therefore, the inclusion of 5% macroalgae in the tilapia diet is indicated to improve antioxidant capacity in the face of stress. Full article

Hybrid striped bass (HSB), a cross between white bass (Morone chrysops) and striped bass (Morone saxatilis), has garnered attention in aquaculture due to its adaptability, rapid growth, and high market value. This study investigates the morphometric, nutritional, and blood characteristics of HSB reared in a recirculating aquaculture system (RAS) in Sicily, Italy, over a 22-month grow-out period. The fish were managed under standardized feeding and water quality protocols, with weekly monitoring of the physicochemical parameters. A total of 21 clinically healthy fish, averaging 571.33 ± 129.32 in body weight, were randomly sampled in the spring season from a commercial RAS facility equipped with biological filtration, UV sterilization, and seasonally regulated water parameters. The results revealed strong positive correlations between the morphometric parameters and blood indices, such as red blood cell (RBC) count, hemoglobin (Hb) levels, and hematocrit (Hct), highlighting their importance as health indicators. The proximate composition revealed an average moisture content of 75.55 ± 1.49, crude protein at 20.29 ± 0.26, total lipid at 4.25 ± 0.97, and ash content at 1.69 ± 0.17. Additionally, statistical analyses, including a principal component analysis (PCA), identified relationships between body size, nutritional content, and blood parameters, emphasizing the role of body size in influencing nutritional and health outcomes. The findings of this study are crucial for optimizing farming protocols and improving the health and productivity of HSB in RAS under Mediterranean conditions. Full article

This study investigated the potential of dietary garlic skin supplementation to enhance meat quality in black goats, addressing the growing demand for natural feed additives in sustainable livestock production. Twelve 4-month-old Youzhou black goats were randomly assigned to a control group (FR, basal diet) or an experimental group (NR, 16% garlic skin supplementation) for 90 days. Meat quality parameters, amino acid and fatty acid profiles, and metabolomic pathways were systematically analyzed. The NR group demonstrated significantly reduced backfat thickness (p < 0.05), increased eye muscle area (p < 0.05), higher pH at 0 h post-slaughter (p < 0.05), and improved meat color (L* and a* values at 24 h, p < 0.05) compared to FR. Cooking loss was significantly lower in NR (p < 0.05), alongside elevated arginine and n-3 PUFA (α-linolenic acid, EPA, DHA) levels (p < 0.01) and a favorable n-6/n-3 ratio. Metabolomics identified 1970 differentially abundant metabolites, with key enrichments in propionate metabolism, oxidative phosphorylation, and amino acid pathways, notably linking acylcarnitines to color stability and water retention. These findings indicated that garlic skin improved meat quality through coordinated regulation of lipid metabolism, antioxidant enhancement, and mitochondrial optimization. The study provided foundational evidence for utilizing garlic byproducts as functional feed additives to improve nutritional and sensory attributes in goat meat, supporting sustainable meat production strategies. Full article

The growing need for sustainable protein sources in aquaculture has led to interest in microalgae, such as Chlorella vulgaris, known for its high nutritional value. One promising strategy for delivering these nutrients is through bioencapsulation in Daphnia magna, a common live feed used in aquaculture. This study evaluated the effect of including D. magna bioencapsulated with C. vulgaris as live feed for marine shrimp Penaeus vannamei post-larvae. Shrimp were fed at two D. magna densities (5 and 10 per shrimp, 5DF and 10DF), offered weekly, and compared with a control group receiving only commercial feed (F) for 36 days in a synbiotic nursery system. Water quality, zootechnical performance, protein, and lipid content of the shrimp were analyzed using correlation analyses, nonlinear prediction models, and principal component analysis (PCA). Shrimp fed with the 10DF treatment exhibited superior zootechnical performance, characterized by a lower feed conversion ratio (1.01) and higher feed efficiency (99.97%), protein (70.91%), and lipid (32.45%) content in comparison with the 5DF and control. Quadratic regression predictive models indicated the possibility of further testing higher concentrations of D. magna per shrimp. The results indicates that the use of C. vulgaris bioencapsulated in D. magna as live feed for P. vannamei is a promising approach to improve shrimp diets and increase production in aquaculture. Full article