Search Results (528)

Background/Objectives: Avocados are nutrient-dense fruits rich in monounsaturated fats, fiber, and key micronutrients. Although avocado purchases increased in recent years, comprehensive national data on consumption patterns remains limited. Thus, this study aimed to characterize the prevalence, quantity, and context of avocado intake among the US population and to evaluate its contribution to daily nutrient intake. Methods: Day 1 24-h dietary recall data were analyzed from 19,086 participants aged ≥1 year in NHANES 2017–March 2020 and August 2021–August 2023. Avocado intake was identified using consumption data coded as avocado, avocado for use on a sandwich, guacamole, and guacamole with tomatoes. Weighted estimates described consumption prevalence, amount, form, self-selected eating occasion, location, and source. Nutrient contributions from avocado were calculated overall and by sex, age, and race/ethnicity. Results: 5.8% of participants consumed avocado. Prevalence was highest among women (6.9%), adults aged 19–50 years (7.4%), and Hispanic individuals (9.1%). Among consumers, the mean intake was 67.0 g/day. Plain avocado was the most common form (54.8%), and most intake occurred at dinner (43.4%) and at home (67.7%). Avocado was an important contributor to the mean daily intake among consumers for beta-cryptoxanthin (33.4%), alpha-carotene (27.0%), dietary fiber (19.9%), monounsaturated fatty acids (19.7%), and other nutrients. Conclusions: Although avocado consumption remains relatively modest, it contributes meaningfully to nutrient intake among avocado consumers. These findings provide descriptive insight into avocado consumption patterns and nutrient contributions in the U.S. population. Full article

The valorization of cull sheep and the incorporation of agro-industrial by-products into animal feeding represent effective approaches to enhancing the sustainability of small ruminant production systems. This study investigated the effects of dietary inclusion of 17% partially destoned olive cake (OC) in the concentrate fed to Valle del Belice ewes on carcass characteristics, as well as on meat and salami quality. A 14-week feeding trial was conducted on 124 animals allocated to a control (CTR) and an experimental (EXP) group, balanced for parity, days in milk, and daily milk yield. At the end of the trial, five animals per group were slaughtered and their meat was processed into three types of salami: 100% sheep meat (SM), 90% sheep meat with 10% beef heifer brisket (HB), and 90% sheep meat with 10% pork backfat (PB). Meat and salami were evaluated for chemical composition, fatty acid profile, polyphenol content, antioxidant capacity, lipid oxidation, microbiological status, textural properties, and sensory characteristics. Dietary OC supplementation resulted in increased carcass weight, separable fat, intramuscular fat content, and monounsaturated fatty acids—particularly oleic acid—along with higher polyphenol levels and antioxidant activity. Salami produced from OC-fed ewes exhibited reduced weight loss during ripening, lower lipid oxidation, an improved MUFA/SFA ratio, and satisfactory sensory attributes. Microbiological analyses indicated a dominance of lactic acid bacteria and coagulase-negative staphylococci, with no pathogenic microorganisms detected. Overall, the inclusion of olive cake in the diet enhanced meat and processed product quality, supporting the valorization of olive oil by-products within circular economy frameworks. Full article

The growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality. In this context, this study evaluated the effect of extra-virgin olive oil (EVOO) addition and different cooking methods (baking, air-frying, and deep-frying) on the nutritional composition, fatty acid profile, total polyphenol content (TPC), antioxidant capacity (ORAC, FRAP, and DPPH), and sensory acceptability of vegetable patties. Patties were prepared with or without EVOO and cooked using the three methods. Deep-frying markedly increased fat content (45–75%), whereas baking and air-frying effectively limited oil absorption (0–10%). EVOO addition increased monounsaturated fatty acids, particularly oleic acid (37.2 g/100 g DW), and enhanced the transfer of phenolic compounds to the patties. Deep-fried, EVOO-enriched samples showed the highest TPC (3.93–5.22 mg GAE/100 g DW), while raw patties exhibited the highest ORAC values (5.17–6.02 µmol TE/100 g DW). Sensory evaluation indicated that EVOO-enriched patties achieved the highest overall preference when air-fried or baked (77–89%). Overall, enriching EVOO with less oil-intensive cooking methods improved the lipid profile, antioxidant capacity, and sensory quality of vegetable patties. These findings should be interpreted within the context of a single frying cycle representative of domestic cooking practices and a sensory evaluation conducted with an untrained panel mainly composed of young adults. Full article

This study evaluated the effects of dietary linseed cake on the fatty acid profile of meat and abdominal fat, and on growth performance in broiler chickens. A total of 198 birds were randomly allocated to three groups (66 birds/group). The control group (C) received a standard soybean meal-based feed, while the LIN6 and LIN12 groups were fed diets that were supplemented with 6% and 12% linseed cake, respectively. Linseed cake supplementation reduced saturated and monounsaturated fatty acids, increased n-3 polyunsaturated fatty acids (PUFAs) in meat and abdominal fat, and lowered the n-6/n-3 PUFA ratio (FDR-adjusted p < 0.05). The 12% inclusion resulted in a more pronounced accumulation of n-3 PUFAs—4.3–5.0 times higher than the control—while 6% inclusion increased n-3 PUFAs by 2.8–3.3 times (FDR-adjusted p < 0.05). However, 12% inclusion negatively affected growth performance, reducing body weight by 9.9% and feed intake by 10.4% at 42 days (p < 0.05), whereas the 6% inclusion had no adverse impact (p < 0.05). These results indicate that 6% linseed cake represents the optimal practical inclusion level, effectively enhancing the n-3 PUFA profile of broiler meat and abdominal fat without compromising growth, while higher inclusion levels may impair production performance. Full article

The sensory quality of pork constitutes a complex phenotype that arises from the interplay between genetic factors and environmental conditions. As a local pig breed in China, Tibetan pigs (TPs) are known for their high-quality meat. However, their slow growth rate and low production efficiency limit their large-scale breeding. We have used Duroc as a hybrid sire to improve TP. Our study found that TPs have higher intramuscular fat content and higher levels of monounsaturated fatty acids. Duroc × Tibetan crossbred pigs (DZs) not only retain the paternal high productivity but also inherit the superior meat quality of the maternal parent. Transcriptome analysis identified IL6, GPX1, GPX3, AOX1, ALDH7A1, PTGS2, NFKBIA, ADIPOQ and PPARG as being involved in affecting meat quality. Metabolomic analysis found that betaine, carnosine, L-carnitine, and lysophosphatidylcholine were important components that affect meat quality. Joint analysis further reveals that the expression of ATF4, DGKB, GNMT, and ADSL genes is closely related to arachidonic acid, lysophosphatidylcholine, betaines, and hypoxanthine, ultimately affecting the quality of the meat. By comprehensively analyzing the carcass and meat quality traits, genes and metabolites affecting meat quality traits, this study provides new evidence for improving pork quality and guiding breeding strategies. Full article

This study aimed to evaluate the effect of the supplementation with rumen-protected fat from soybean or palm and thermally processed soybean on the feed intake, digestibility of nutrients, milk production, and milk content of ewes. Twenty-five Pantaneiras ewes, 3–6 years old, 39.8 ± 3.51 kg body weight, and 65 ± 4 days in milk, were distributed into five treatments (5 ewes in each) in a completely randomized design continuous trial, over 56 days. The treatments consisted of daily supplementation with soybean-based rumen-protected fat (SPF; 30 g/d), palm-based rumen-protected fat (PPF; 30 g/d), a blend of soybean and palm rumen-protected fats (Blend; 30 g/d), thermally processed soybean (TPS; 124 g/d), and a control without supplementation. We performed a daily evaluation of feed intake and milk production, and every 14 days, we evaluated the nutrient digestibility, milk composition, and fatty acid profile. The protein and casein content were lower in the SPF treatment. Supplementation with PPF resulted in a higher saturated fatty acid content, while supplementation with TPS resulted in higher monounsaturated and polyunsaturated fatty acid contents. The supplementation with SPF resulted in higher milk fatty acid functionality. Feeding ewes SPF or TPS enhanced nutrient intake and digestibility, leading to increased milk production and an improved milk fatty acid profile. In contrast, supplementation with PPF resulted in a less favorable fatty acid composition. Full article

This study aimed to evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings. SL was enzymatically interesterified from a blend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32). Four fillings (30% fat) were prepared using either SL or commercial shortening (CS), with processing by mixer (F1, F2) or ball mill (F3, F4). Commercial sandwich cookies were included as a reference Standard. SL exhibited an improved lipid profile, containing up to 14% less saturated fatty acids, higher levels of monounsaturated (34.5%), and increased long-chain fatty acids (~18% C22:0). Physicochemical analyses were conducted over a storage period of 180 days, including evaluations of texture, particle distribution, color, water activity, oil loss, and oxidative stability. Among the formulations, F4 demonstrated the highest firmness (at ~121.1 N) and the smallest D₅₀ (~80 µm). However, it also exhibited lower oxidative stability (induction period: ~6.75 to 14.6 h) compared to CS-based fillings (~36 to 42.5 h), along with a higher oil loss (≥4.7%). Sensory of F4 yielded an overall acceptance index ≥ 70%, though it received lower scores for waxiness. Overall, the SL showed promising potential as a structuring fat in the fillings. Full article

Compositional heterogeneity of oil bodies (OB) from nine high-oleic peanut (HOP) cultivars was systematically characterized. The results demonstrated that nine OB samples exhibited variability in R, G, and B values (red, green, and blue color channels), with the B channel values significantly differing among cultivars, while no significant color variation was observed in their overall appearance. Fats and proteins dominated the dry matter composition of OB, consistent with typical plant OB structural profiles. The high-fat OB of cultivars J572-O, J6-O, Z215-O, and H985-O exhibited outstanding efficiency in loading lipophilic bioactive compounds. OBs from J16-O, G37-O, Z215-O, J572-O, Y37-O, and Y65-O had a distinctive fatty acid profile: high-oleic acid and monounsaturated fatty acids (MUFAs), with reduced linoleic acid, palmitoleic acid, and saturated fatty acids (SFAs). All OB samples contained four tocopherol isomers (α-, β-, γ-, δ-), with α-tocopherol (5.07–12.59 mg/100 g) and γ-tocopherol (6.36–14.81 mg/100 g) as the predominant forms. Essential amino acids (EAAs) and hydrophobic amino acids were detected, with leucine, phenylalanine, and valine being highly abundant. TEAA/TAA and TEAA/TNEAA ratios complied with FAO/WHO standards. J16-O stood out with a balanced fatty acid profile, high tocopherols, and quality protein, making it a promising candidate for functional foods. Full article

Grain feeding is used to alleviate grazing pressure on the Tibetan Plateau. This study employed metabolomics and transcriptomics to elucidate the regulatory mechanisms of grain feeding on yak (Bos grunniens) meat quality, intramuscular fat, and amino acids. The results demonstrate that grain feeding significantly reduces meat shear force (11.05 vs. 18.98) and increases intramuscular fat content (1.48 g/100 g vs. 0.75 g/100 g). This is accompanied by elevated levels of monounsaturated and saturated fatty acids, alongside a decreased proportion of n-3 PUFAs, leading to a higher n-6/n-3 ratio of 5.13. Mechanistically, metabolomic analysis identified 83 differential metabolites, including flavor-related nucleosides, amino acids, and key lipids, such as palmitoleic and oleic acid, which collectively contribute to improved flavor and tenderness. Concurrently, transcriptomics revealed 1047 differentially expressed genes enriched in lipid metabolism pathways, including PPAR signaling, steroid biosynthesis, and glycerolipid metabolism. The PPAR signaling pathway plays a central role in coordinating lipid synthesis, and critical genes, such as PNPLA2, PPARA, SREBF1, and PRKAA1, were highlighted. In conclusion, grain feeding improves yak meat tenderness and fat deposition by modulating lipid metabolism at both the transcriptional and metabolic levels. This improvement, however, is balanced against a less favorable n-6/n-3 PUFA ratio. Full article

Prunus spinosa L. is a shrub with nutritional potential, yet limited information is available on the composition of its stone fruit and leaves. This study aimed to investigate and compare the macro and micronutrients, fatty acid profile, and lipophilic and hydrophilic antioxidant compounds in fruits and leaves, as well as their potential functional properties. The results revealed that leaves contain higher crude protein (10.94%) than fruits (6.46%) but lower crude fiber (13.86% compared to 22.16%). The iron (370.37 mg/kg) and manganese (43.57 mg/kg) were significantly higher (p < 0.05) in leaves than in fruits (44.87 versus 7.02 mg/kg). The fruits’ lipid profile was rich in monounsaturated fatty acids (56.8%), whereas the leaves showed higher saturated fatty acids (38.3%) and polyunsaturated fatty acids (43.7%). The leaves also presented significantly higher n-3 content (25.2%) compared with fruits (1.80%). The antioxidant compounds were higher in the leaves, with total vitamin E exceeding 1268 mg/kg, primarily α-tocopherol (1214.98 mg/kg) isoform, lutein (409.38 mg/kg), and astaxanthin (3.74 mg/kg), compared with only 74.75 mg/kg total vitamin E in the fruits. The total hydroxycinnamic polyphenols in leaves were 92.63% higher in leaves than in fruits, with anthocyanins at 63.23% and flavonols at 95.82%. Although the leaves demonstrated superior antioxidant potential and mineral content compared to the fruits, making it a promising candidate for nutraceutical and functional food applications, the fruits maintained a healthier lipid profile suitable for dietary fat intake. This comparative analysis highlights the distinct nutritional and bioactive composition of Prunus spinosa co-products. Full article

Background/Objectives: With the increasing global concern about diet-related diseases associated with the consumption of ultra-processed foods (UPFs), there is an urgent need for practical and standardized tools to evaluate and monitor UPF intake. This study aimed to adapt and validate the Nova-UPF screener, a brief, food-based questionnaire originally developed in Brazil, for use among Portuguese adults. Methods: The adaptation process relied on data from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015–2016) and was refined using the DELPHI methodology. A validation study was carried out with a convenience sample of 304 adults through an electronic questionnaire. Dietary intake was evaluated using a 24 h dietary recall. Criterion validity was assessed by examining the relationship between the Nova-UPF score and the percentage of total energy intake (TEI) from UPFs, while construct validity was evaluated based on predefined hypotheses. Agreement between quintiles of Nova-UPF score and quintiles of UPF contribution to TEI was tested using the prevalence and bias-adjusted kappa (PABAK) index. Results: The final Portuguese version of the Nova-UPF screener includes 25 subgroups. The Nova-UPF score was positively associated with the percentage of UPF contribution to TEI (B = 6.224, p < 0.001). Participants in the highest quintiles of the Nova-UPF score had higher TEI but lower consumption of monounsaturated and polyunsaturated fats, potassium, and dietary fibre. There was a near-perfect agreement between quintile classifications of UPF and Nova-UPF score (PABAK = 0.86). Conclusions: The Portuguese Nova-UPF screener is a valid, simple, and quick tool for evaluating UPF consumption and dietary quality in adults. Full article

Walnut (Juglans regia L.) is an important economic and oil-bearing tree species, and the nutritional quality of its kernels is influenced by multiple environmental factors. Elevation is an ecological gradient that integratively reflects variations in environmental conditions such as temperature and light availability and shows a certain degree of correlation with kernel nutritional quality. The aim of this study was to clarify the regulatory effect of elevation on the nutritional quality of walnut kernels in Chongqing and to optimize the layout of high-quality walnut production areas. This study used 181 walnut germplasm resources collected from 16 natural populations (production areas) in Chongqing. Six elevation ranges were defined (I: 200–600 m, II: 600–900 m, III: 900–1200 m, IV: 1200–1400 m, V: 1400–1600 m, VI: 1600–1800 m), and twelve nutritional traits of walnut kernels were systematically analyzed, including total fat, protein, soluble sugar, tannin, saturated fatty acids (stearic acid, palmitic acid, arachidic acid), and unsaturated fatty acids (oleic acid, palmitoleic acid, cis-11-eicosenoic acid, linoleic acid, α-linolenic acid). The results showed that the fat content of walnut kernels was generally higher than 60%, with the highest value in zone VI (62.93%). The protein content was the highest in zone III (17.71%) and the lowest in zone VI (16.06%). Soluble sugar and tannin contents were relatively low, both peaking in zone II (3.10% and 10.85%, respectively). The overall content of saturated fatty acids was low, being slightly higher in zone II, with little variation among components across elevations. Among monounsaturated fatty acids, oleic acid was dominant, showing a decreasing–increasing trend with rising elevation, with the lowest value in zone II (20.98%) and the highest in zone VI (26.93%), while palmitoleic acid and cis-11-eicosenoic acid were maintained at low levels. Polyunsaturated fatty acids were dominated by linoleic acid, ranging from 51.22% to 61.04%, with the highest content in zone II and the lowest in zone VI. Comprehensive evaluation and cluster analysis grouped the six elevation zones into three categories, with zone II showing the best nutritional quality, particularly in terms of soluble sugar, stearic acid, and linoleic acid, while zone I had the lowest score. These findings provide a theoretical basis for the selection of high-quality walnut production areas and the precision cultivation of nutrient-rich walnut fruits, as well as important data support for the scientific planning and high-quality development of the walnut industry in Chongqing. Full article

Protected Designation of Origin (PDO) beef products are recognized for their higher quality, although the native breeds used often show lower productivity compared to commercial crosses. This study aimed to compare the proteome profiles of Arouquesa and crossbred beef using 2D-DIGE, and evaluating crude protein, energy, and fatty acid composition. Arouquesa beef had higher energy values (p < 0.05), whereas crossbred samples showed greater protein content (p < 0.05). Moreover, Arouquesa beef had higher proportions of microminerals, namely zinc, iron, and manganese (p < 0.05). The Arouquesa breed also presented higher proportions of most fatty acids, including saturated, monounsaturated, and polyunsaturated. Proteomic analysis identified 34 differentially abundant proteoforms from 23 proteins. In Arouquesa, proteins associated with muscle contraction (MYLPF, TNNT1), glycolysis/gluconeogenesis (TPI1, GPD1), oxygen transport (HBB, HBA), and heat shock response (CRYAB, HSPB1) were more abundant or had altered spot patterns, suggesting their roles in meat tenderness, color, and fat-related characteristics. Conversely, crossbred beef showed elevated levels of glycolytic enzymes (PGM1, ENO3, and some proteoforms of TPI1 and GPI) and structural proteins (MYL1), related with higher muscle growth and different fiber composition. The identified proteins provide possible molecular markers that distinguish Arouquesa from commercial breeds. These validated proteins in the future can support breed characterization and verification of PDO certification specifications. Full article

Waste from the fat-processing industry represents a challenging stream due to its physicochemical properties and environmental impact. Valorization through recovery and reuse offers ecological, economic, and social benefits. This study focused on mushy lipid residues generated during cold pressing of oilseeds (sunflower, flax, blue poppy, hemp, black cumin, and walnut) and evaluated their potential for lactone biosynthesis. The waste was analyzed for protein and fat content, while fatty acid profile, acid and peroxide values, oxidation stability, and health-related indices characterized the extracted oils. Polyphenol content and antioxidant activity of the residues were also determined. Subsequently, the waste was used as a substrate in biotransformation processes with Lactiplantibacillus plantarum and Yarrowia lipolytica. The results showed high protein (13.1–19.4%) and fat levels (65.0–77.3%) across all residues. The lipid fractions were rich in monounsaturated and polyunsaturated fatty acids, comprising nearly 90% of the total fatty acids, with oleic and linoleic acids being the dominant components. These features highlight their strong valorization potential, particularly for the microbial synthesis of aroma-active lactones. Under the applied conditions, the production of γ-dodecalactone and δ-decalactone reached 0.76 g/L and 1.62 g/L, respectively, confirming the suitability of cold-press residues as substrates for sustainable biotechnological applications. Full article

The aim of the present study was to characterize the chemical and quality traits of retail chicken meat in Spain. A total of 39 breast (Pectoralis major) samples were collected from large stores across three seasons in 2024 (13 samples per season). All samples were consistently sourced from the same 13 suppliers, that collectively account for more than 70% of Spain’s broiler production. Based on retail label claims, samples were grouped as either ‘non-certified’ (no claims; 7 samples per season) or ‘certified’ (certified claims regarding distinctive dietary and slaughter age practices; 6 samples per season). Proximate composition, quality traits (pH, color, water-holding capacity, texture, oxidative stability), and the profiles of fatty acids (FAs) and volatile organic compounds (VOCs) were analyzed. Meat from the certified group had a higher protein content (22.37% vs. 20.62%; p < 0.01) and lower thawing (3.22% vs. 6.59%; p < 0.001) and cooking losses (14.09% vs. 24.64%; p < 0.01). Certified meat was also darker (lower L*: 48.48 vs. 52.59; p < 0.05) and exhibited a more intense yellow color (higher b*: 18.66 vs. 4.22, hue angle: 87.63 vs. 66.59, and chroma: 18.71 vs. 4.62; all p < 0.001). The intramuscular fat of certified meat contained less monounsaturated FAs (34.72% vs. 40.32%; p < 0.001) and more polyunsaturated FAs (28.82% vs. 23.55%; p < 0.001). Eight of the thirteen nutritional indices derived from the FAs profile were more favorable in the certified group. A total of 171 VOCs were identified, with sulfur compounds being more abundant in certified meat (0.94% vs. 0.67%; p < 0.05). In conclusion, retail chicken meat grouped according to commercial labeling possesses a distinct chemical and quality profile. Full article