Search Results (10,488)

This study evaluated the feasibility of incorporating a protein–oil emulsion based on beef tripe, meat trimmings, and vegetable oil into semi-smoked sausages produced from maral (red deer) meat, with maral fat used as the sole animal fat source. Four sausage variants were formulated and produced to evaluate the effects of different protein–oil emulsion inclusion levels (0, 10, 15, and 20%) on nutritional, textural, and sensory characteristics. Replacement of part of the maral fat with the protein–oil emulsion resulted in a reduction in total fat content (11.6–14.7%) while protein levels remained stable (20.6–21.4%). Fatty acid analysis demonstrated a significant decrease in saturated fatty acids (from 54.64% in the control to 35.45% in the highest emulsion variant) accompanied by a marked increase in polyunsaturated fatty acids (from 22.20% to 37.57%), primarily due to higher linoleic acid content. Texture profile analysis showed a progressive reduction in hardness, gumminess, and chewiness with increasing emulsion inclusion (p < 0.05), whereas springiness and cohesiveness were not significantly affected (p > 0.05), indicating the preservation of elastic and cohesive properties. Sensory evaluation confirmed that sausages containing moderate levels of the protein–oil emulsion maintained favorable appearance, flavor, and juiciness, with no adverse effects on overall acceptability. These results indicate that combining maral fat with a protein–oil emulsion is an effective strategy for producing nutritionally improved red deer meat sausages with balanced lipid composition and consumer-acceptable texture and sensory quality. Full article

The important economic traits of ruminants result from interactions between genetic background and environmental factors, but key traits such as reproductive performance, feed efficiency, disease resistance, and livestock product quality are often not fully explained by DNA sequence variations alone. Increasing evidence suggests that epigenetic regulation serves as a crucial molecular bridge connecting environmental stimuli with changes in gene expression, allowing organisms to exhibit stable and plastic phenotypic differences without altering the DNA sequence. This review provides a structured synthesis of recent research in the field of epigenetics in ruminants, elucidating how multiple layers of epigenetic mechanisms, including DNA methylation, histone modifications, non-coding RNAs, and higher-order chromatin structures, coordinate to regulate growth, development, reproductive performance, metabolic and immune homeostasis, and livestock product traits across different tissues and developmental stages. These epigenetic marks not only demonstrate high responsiveness to nutrition, management, and environmental stressors, but can exhibit context-dependent stability within the same tissue and physiological stage when environmental conditions are comparable, thereby contributing to the regulation of phenotypic plasticity and offering potential value as predictive biomarkers. Furthermore, epigenetic information can supplement our understanding of phenotypic variation in ways that traditional genomic selection methods are unable to capture, offering new data dimensions for the prediction and improvement of low heritability, environmentally sensitive traits. Overall, integrating epigenetic information with genomic selection strategies may improve the accuracy of ruminant trait prediction and enhance environmental adaptability. This integration also offers a conceptual basis and technical pathway for developing more precise and sustainable breeding systems. Full article

Different groups of microorganisms—namely lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), dairy propionibacteria, yeasts, and molds—play essential roles in producing safe fermented foods of animal and plant origin with high nutritional value and sensory quality. The acquisition of genetic traits with technological relevance by natural horizontal gene transfer (HGT) via transformation, conjugation, phage transduction, and other routes would broaden the spectrum of beneficial activities exerted by individual microbial strains with no limitations for their use in food. Therefore, this critical review aimed to identify the potential for natural genetic improvement of microbial species relevant to food technology, based on reports of natural genetic exchanges occurring in environmental niches and laboratory conditions. Results showed that the species most frequently involved in natural HGT is Lactiplantibacillus plantarum, followed by Streptococcus thermophilus and Lactococcus lactis. Extensive HGT events enabling adaptation to food have been observed in domesticated filamentous fungi. The transferred traits of technological relevance include resistance to various stress factors, exopolysaccharide (EPS) and bacteriocin production, protein and amino acid utilization, phage immunity, lactose and citrate metabolism in dairy species, and use of plant carbohydrates in vegetable adapted species. Methods suitable for detecting HGT events in microbial communities have been developed and can aid in isolating improved strains for use in fermented foods. Full article

The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated with elephant foot yam flour (EFYF), wheat flour (WF) and amaranth flour (AF) using mixture design in response surface methodology and to create an innovative filling using encapsulated edible pearls produced from okra mucilage and moringa leaf powder through ionotropic gelation. The pearls and ravioli dough were analyzed for physicochemical, textural, color and nutritional characteristics. Cooked ravioli was investigated for cooking quality and sensory attributes. The optimized dough formulation (46.67 g EFYF, 43.32 g WF, 10 g AF) exhibited desirable hardness (4.64 ± 0.28 N), chewiness (0.40 ± 0.02 N), nutritional, physicochemical and color attributes. The edible pearls demonstrated moderate moisture content (21.18 ± 0.26%), high protein (26.25 ± 0.02%), crude fiber (2.60 ± 0.01%), dietary fiber (8.60 ± 0.52%), high ash content (14 ± 0.62%) and soft gel-like texture. The cooked ravioli showed a cooking time of 8 ± 1 min, high water absorption capacity (209.9 ± 0.34%), minimal solid loss (1.30 ± 0.21%) and favorable sensory scores across appearance, taste, texture and overall acceptability. The study concludes that incorporating encapsulated pearls and nutrient-dense flours can produce a functional, nutritionally enriched ravioli with good technological performance and consumer appeal. Full article

To address the seasonal forage shortage in the southern foothills of the Greater Khingan Mountains in Inner Mongolia, this study investigated the effects of intercropping forage oat with rapeseed on forage yield, nutritional quality, and resource utilization. The experiment was conducted in Arun Banner, Hulunbuir City during 2023–2024, where a second crop was established after a first cut of forage oat. Three planting patterns were compared: monoculture oat (AO), monoculture rapeseed (BR), and oat–rapeseed intercropping (CO‖CR). The results showed that the yield of the intercropping system was higher than monoculture oat but lower than monoculture rapeseed. However, the system demonstrated an advantage in land use efficiency, with a land equivalent ratio (LER) of 1.161. Compared to their respective monocultures, intercropping significantly increased the dry matter yield of rapeseed by 38.4%, whereas the effect on oat yield was limited. Intercropping significantly increased the crude protein and crude fat content in both crops compared to their monocultures but had no significant effect on soluble sugar content. Furthermore, intercropping significantly reduced the neutral detergent fiber and acid detergent fiber content in both crops, resulting in higher relative feed value. Regarding water and nitrogen utilization, the water use efficiency of monoculture rapeseed was significantly higher than that of the intercropping system and monoculture oat by 20.7–21.5% and 90.2–113.2%. The total nitrogen accumulation in the intercropping system was significantly higher than in monoculture oat by 97.7–117.3% but showed no significant difference from monoculture rapeseed. In conclusion, adopting the oat–rapeseed intercropping pattern can significantly increase forage yield, improve nutritional quality, enhance water and nitrogen uptake and utilization efficiency, and achieve a coordinated improvement in high yield, quality, and efficiency for forage production in the southern foothills of the Greater Khingan Mountains. Full article

While the sturgeon farming industry is renowned for its valuable caviar, sturgeon muscle tissue remains an underutilized byproduct. The present investigation evaluated the physiological profiles and meat quality attributes of hybrid sturgeon (Acipenser baerii ♀ × Acipenser schrenckii ♂) cultivated in freshwater (FW) and seawater (SW) in terms of conventional nutritional components, color, amino acid, texture, fatty acid, as well as volatile flavor substances. Results revealed that the SW group demonstrated significantly higher muscle whiteness and hardness. The SW group showed significantly higher contents of crude protein, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), n-3 polyunsaturated fatty acids (p < 0.01). Although there was no significant difference in the total hydrolyzed amino acids between the SW and FW groups (p > 0.05), the SW group exhibited significantly higher levels of umami free amino acids, such as glutamic acid and aspartic acid (p < 0.01). Flavor profiling indicated that the SW group exhibited lower levels of several off-flavor compounds, including 1-octen-3-ol, (E,E)-2,4-decadienal, and 3,5-octadien-2-one. Notably, the contents of geosmin (GSM) and 2-methylisoborneol (2-MIB), responsible for earthy off-flavors, were significantly lower in the SW group (p < 0.05). Overall, seawater-cultured hybrid sturgeons offer superior nutritional value and sensory characteristics compared to their freshwater counterparts. These findings provide important scientific insights for enhancing the value-added processing of sturgeon products and the sustainable development of the aquaculture industry. Full article

Objective: To examine the proportion of drinks and snacks offered by the largest coffee shop chains in the UK that exceed the NHS and Public Health England maximum recommended intakes for energy and sugar. Design: Observational study design where nutritional information for drinks and snacks was gathered from the official coffee shop chain website. Data were compared with the maximum recommended intakes of 200 kcal per drink or snack and 30 g of free sugar per day. Direct comparisons between mean values were performed using analysis of variance (ANOVA). Subjects: A total of 2707 drinks and 434 snacks across eight leading coffee shop chains in the United Kingdom. Results: Overall, 47.0% of drinks and 66.8% of snacks exceed the recommended energy intake, while 32.5% of drinks and 45.3% of snacks surpass the recommended daily free sugar intake. ‘Hot chocolates and other speciality drinks’ contain the most energy (255.6 ± 5.78 kcal) of all drink categories. Snacks contain significantly more energy than drinks (p < 0.001), with all three snack categories exceeding the recommended intake of energy. Variations in nutritional content were observed in dairy-alternative milk options and specific chains. Conclusions: The high energy and sugar content of drinks and snacks in major UK coffee chains may contribute to excessive energy intake, with almost half of all drinks and snacks exceeding the maximum recommended levels. Healthier choices, such as avoiding flavoured drinks or limiting the consumption of snacks, may be necessary to help mitigate weight gain and combat obesity and T2DM rates in the UK. Full article

Dietary lipids not only enhance the flavor and nutritional value of food, but more importantly, they offer essential fatty acids and energy for metabolism. The importance of lipid unsaturation has gained increasing attention; however, the impact of the alky chain length on biofunction of dietary lipids remains unclear. This article discusses the effects of the alkyl chain length on the biological function of lipids, focusing on physical and chemical properties, digestion and absorption, and nutritional functions. Firstly, with the increase in the chain length, the melting point of the crystal increases, the symmetry increases, and the hypersensitivity induction decreases. Secondly, the alkyl chain length affects the contact between lipid droplets and lipase, as well as the fatty acids release rate. Finally, medium-chain and short-chain lipids can partially reverse the effect of long-chain lipids. Understanding the effect of the alkyl chain length on the biofunction of dietary lipids can provide valuable insights for designing nutritious diet. Full article

The World Health Organization (WHO) and the European Food Safety Authority (EFSA) recognise Total Diet Studies (TDS) as an essential public health tool for assessing dietary exposure to beneficial and harmful substances through food. This study provides occurrence data for nine trace elements (As, Cd, Co, I, Mo, Pb, Se, Sn, and Sr) in representative foods consumed by the Portuguese population, using a harmonised TDS methodology. The study also fills previously missing data in the Portuguese Food Composition Database, strengthening its value for nutritional monitoring and exposure assessment. The results show that the lowest concentration of all trace elements were observed in the “Water and water-based beverages” group while the highest concentrations were found in “Fish, seafood, amphibians, reptiles, and invertebrates” (As, Cd, I, Pb, Se, Sr), “Sugar confectionery and water-based sweet desserts” (Co), “Legumes, nuts, oilseeds and spices” (Mo), and “Fruit and fruit products” (Sn). Importantly, all measured levels of trace elements were below the applicable legal limits, indicating that the analysed foods do not pose a risk for consumer health. Furthermore, the data can support risk assessment, regulatory decisions, and the development of public health policies related to trace element intake. These findings also facilitate comparisons with international TDS data, contributing to global understanding of dietary exposures. Full article

Dual-purpose (DP) crops diversify farm income, facilitating livestock and grain production. Dual-purpose wheat (Triticum aestivum L.), i.e., grazing or clipping herbage early in the season followed by grain harvest, is commonly used in the Great Plains of the United States of America (USA), but the use of DP crops, including oat (Avena sativa L.), in the southeastern USA is limited. This 2-year study assessed agronomic and nutritive value responses and grain production of one wheat (AGS 4023) and four oat (Brooks, Horizon 214, Horizon 306, and Horizon 578) cultivars under two management strategies (dual-purpose [DP, clipping for forage and subsequent grain harvest] or grain production [GP]. Treatments were arranged in a randomized complete block design with three replications. Seasonal forage accumulation ranged from 4140 to 5460 kg ha⁻¹ yr⁻¹ among cultivars. Greater concentration of NDF (p < 0.001) was observed in year 2 than in year 1 (46.3% vs. 40.9%, respectively), but cultivars did not differ. Crude protein concentration ranged from 18.6% to 21% among cultivars. Grain yield was greater for H578 than all other cultivars (7400 versus an average of 5100 kg DM ha⁻¹). Grain yield reduction for DP ranged from 27 to 45% compared with GP. These results demonstrate the potential of selected cultivars (e.g., H578) for use as DP crops in the region. Recognizing some reduction in grain yield compared with GP, DP cropping increases flexibility for producers, facilitating the use of integrated crop-livestock systems that diversify income streams and enhance the circularity of agroecosystems. Full article

(1) Background: Malnutrition increases the risk of complications, prolongs the period of hospitalization, worsens the results of treatment, and increases the costs of hospital stay. Patients’ lack of knowledge on how to cope with it may increase the occurrence of these unfavorable consequences. The aim of this study was to assess hospitalized patients’ awareness of foods for special medical purposes (FSMP) and to determine the perception of the dietitian’s role in the hospital treatment process. (2) Methods: The survey was conducted among patients hospitalized in one of the hospitals in the Małopolska region. The sample consisted of 100 respondents. Participation in the research was anonymous and voluntary. The author’s survey contained 14 closed- and open-ended questions. The answers were single or multiple choice. A knowledge test was used to determine the level of awareness among respondents. The maximum score was 8. Appropriately selected tests were applied to the collected data, such as Spearman’s correlation, Shapiro–Wilk’s normality test, and Levene’s and Mann–Witney’s tests. The level of statistical significance was assumed to be p ≤ 0.05. (3) Results: Respondents were most familiar with the term Nutridrink (68%). Only 66% declared they knew what foods for special medical purposes were used for. Most were unfamiliar with the concept of immunomodulatory ingredients. Statistically significant correlation was found between age and knowledge. Older patients achieved lower scores (rho = −0.32, p = 0.001). No statistical significance was found between sexes or comorbidities and knowledge on the discussed topic. A dietitian was pointed out as the expert in selecting FSMP (78.6%). The findings indicate that that 87% of respondents believe that FSMP consumption may be beneficial for nutritional status. (4) Conclusions: The results indicate limited knowledge among hospitalized patients about foods for special medical purposes. The role of dietitians in the treatment process is highly valued by respondents. The study results suggest that educational initiatives in hospitals may be relevant to increasing patient awareness. Potentially, such initiatives could increase the effectiveness of nutritional therapy and preventive measures aimed at improving patient nutritional status. Full article

Background: Adequate nutritional knowledge among intensive care nurses is essential for early identification of nutritional risk and prevention of complications in critically ill patients. The questionnaire “Nurses’ perceptions of responsibility, knowledge and documentation focusing on enteral nutrition and nursing practice regarding enteral feeding in the intensive care unit”, developed by Persenius et al., is used internationally, yet no culturally adapted Spanish version has been available. Objectives: This study aimed to translate and culturally adapt Persenius et al.’s questionnaire and evaluate its content for use among Spanish-speaking intensive care unit (ICU) nurses. Materials and methods: A multistep process was conducted, including forward–backward translation, expert review by an expert panel of ICU nurses (N = 26) with at least 2 years of critical care experience, and content validity analysis. Experts rated item relevance and comprehensibility. Item Content Validity Index (I-CVI), Scale CVI, and Aiken’s V were calculated using predefined thresholds. Linguistic clarity/comprehensibility was assessed on a 5-point Likert scale (1–5). To assess the questionnaire’s reliability, Cronbach’s alpha was also analysed in a pilot study (N = 99). Results: The Spanish version retained all 47 original items after minor linguistic adjustments. All items met the minimum content validity threshold; most showed I-CVI values > 0.78 and acceptable Aiken’s V coefficients. The mean comprehensibility score for all items exceeded 4.0, indicating high clarity. No item required significant semantic modification after expert review. Cronbach’s alpha coefficient of 0.85 reflected its reliability. Conclusions: The Spanish version of Persenius et al.’s questionnaire demonstrated adequate content and linguistic validity and internal consistency in a pilot sample of ICU nurses. Full article

While many consumers regard meat as an important part of the diet, thanks to its complete protein and nutrient content and its sensory qualities, others choose to forego it for various reasons and replace it with plant-based meat alternatives (PBMAs). The aim of this review is to synthesise the current state of knowledge on PBMAs, particularly with regard to their impact on health and the environment and their ability to meet consumer nutritional and sensory expectations. This holistic overview also aims to identify critical interdisciplinary research gaps often overlooked in segmented reviews. The literature used in the study was identified by a search of PubMed, Web of Science, Google Scholar and Scopus databases using defined keywords. Given the growth in population and demand for meat, PBMAs can make a significant contribution to sustainable food production, provided that they can meet three key criteria: appearance, nutritional value and consumer safety. However, while PBMAs can represent a valuable source of essential amino acids, their overall nutritional value varies with regard to product type and protein source; furthermore, relatively little is known of the effect of the additives and production methods on consumer health. Plant-based meat alternatives can effectively support human health and environmental sustainability, but further research is needed on their safety and quality. Full article

Edible insects, despite their high nutritional value, are widely rejected due to neophobia associated with eating them whole. This study evaluated crispy corn tortillas (tostadas) enriched with cricket flour (CF) and defatted cricket flour (DCF) to increase protein content and acceptability. The tostadas were prepared using CF and DCF as substitutes for corn flour (5–25%). Physicochemical evaluation was conducted using proximal analysis, color measurements, and pH measurements. Sensory evaluation included Check all that apply (CATA); general liking, Just about right (JAR); preference mapping; and penalty analysis. The results showed increases in protein, fat, and ash content, and decreases in moisture and carbohydrates. The samples with cricket flour exhibited b* values similar to the control, an increase in a*, and a decrease in L*. The most notable descriptors for the tostadas with cricket flour were herb flavor, brown color, and granular texture. The treatments containing 5% and 15% CF showed the highest liking scores, whereas the control sample presented the lowest level of acceptance. In this regard, the control sample reduced the overall mean liking score. Therefore, most consumers exhibited preference patterns toward the samples formulated with CF and DCF, which were associated with higher overall acceptability. The penalty analysis indicated that the samples should be saltier and darker. In conclusion, tortillas enriched with cricket flour increase protein content and acceptability, although the formulation could be further improved to enhance overall liking. Full article

Plant nitrogen content (PNC) is a core physiological parameter characterizing crop nitrogen nutrition status. Its precise and dynamic monitoring is crucial for crop growth diagnosis, optimizing nitrogen fertilizer management, enhancing fertilizer use efficiency, and reducing agricultural nonpoint source pollution. This study utilized multispectral imagery from unmanned aerial vehicles (UAVs) to extract vegetation indices (VIs) and texture feature values (TFVs) during critical growth stages of alfalfa. By combining TFVs to construct texture indices (TIs), variables exhibiting extremely significant correlations with alfalfa PNC (p < 0.001) were identified. We used VIs, TIs, and their combined features as model inputs. The performance of four machine learning models—random forest regression (RFR), Support Vector Regression (SVR), Backpropagation Neural Network (BPNN), and gradient boosting (XG-Boost)—was comprehensively assessed for estimating alfalfa PNC. Our results indicate the following: (1) The correlation coefficients |r| between VIs and alfalfa PNC ranged from 0.56 to 0.68; TIs constructed from TFVs significantly enhanced PNC correlation compared to raw texture values, with |r| exceeding 0.6. (2) Integrating VIs and TIs substantially improved the accuracy of PNC estimation models across growth stages. Compared to using VIs or TIs alone, the validation set R² increased by 5.4–19.7%, 1.7–16.4%, and 5.2–17.2% for the branching, budding, and initial flowering stages, respectively. (3) The XG-Boost model demonstrated optimal performance across all growth stages and input variables. Particularly during the budding stage, the VIs + TIs model achieved the highest fitting accuracy: training set R² = 0.81, RMSE = 0.15%; validation set R² = 0.80, RMSE = 0.12%. In summary, integrating multispectral vegetation indices and texture indices effectively enhances the accuracy of PNC estimation in alfalfa, providing scientific support for precision field management and fertilization decisions in alfalfa cultivation. Full article