Search Results (3,223)

Background: Adopting novel feed ingredients and aligning feeding strategies with these formulations are key to improving aquaculture sustainability. This study assessed the combined effects of alternative protein and lipid sources and feeding regime on growth, nutrient utilization, and body composition of European sea bass (Dicentrarchus labrax) juveniles. Methods: Two isoenergetic and identical digestible protein diets (39%) were formulated: a control (conventional fishmeal/fish oil (FM/FO) and plant proteins, containing 20% FM and 6% FO) and an alternative diet replacing 50% of FM and 25% of vegetable proteins with a blend of poultry by-products, insect meal, and single-cell protein (Corynebacterium glutamicum) and totally replacing fish oil with alternative lipid sources (microalgae and by-product oils). Fish (28 g of initial body weight) were fed for 210 days either to apparent satiety (AS) or under moderate restriction (85% and 65% of AS). The number of fish used was 65 fish per 500 L tank (triplicate for each experimental group). Growth performance, feed conversion, nutrient efficiency ratios, protein retention, and proximate and fatty acid composition were measured. Results: The alternative diet significantly improved growth, feed and nutrient efficiency, and protein retention compared with the control. Whole-body fatty acid profiles of fish fed the alternative diet showed higher contents of nutritionally important fatty acids, including DHA. Restricted feeding at 65% of AS enhanced nutrient efficiency ratios and protein retention relative to 85% and AS, but reduced growth. Feeding to AS produced the highest feed intake and growth but poorer feed conversion and nutrient efficiency. No significant interaction between diet and feeding strategy was observed. Conclusions: Incorporating novel protein and lipid sources can improve sea bass performance and product nutritional value while supporting sustainability. Feeding at ~85% of AS may offer a practical compromise between growth and efficient nutrient utilization. Full article

The demand for healthier and more sustainable meat products is increasing, and hybrid meat products have garnered consumer interest due to their nutritional and environmental benefits. This study aimed to formulate hybrid patties using chicken boneless meat and isolated soy protein (ISP), with varying concentrations of microbial transglutaminase (mTG) and methyl cellulose (CL), to improve physicochemical, textural, and sensory attributes. A secondary objective was to identify an effective mTG–CL combination as a bioadhesive for hybrid and plant-based meat analogs. A two-factor factorial design with mTG (0–3%) and CL (0–3%) was employed to evaluate their individual and combined effects on hybrid patties. The combination of 3% mTG and 2% CL produced the most desirable balance of textural and sensory properties, significantly increasing hardness, chewiness, cohesiveness, and springiness, while maintaining TBARS values within acceptable sensory limits (≈1.10 mg MDA/kg). Increasing CL levels slightly reduced pH and increased lightness and yellowness, whereas redness remained stable across treatments. Sensory evaluation revealed the highest preference for patties containing 3% mTG and 2% CL in terms of texture, surface moisture, and overall quality (p < 0.05). These results demonstrate that enzymatic–hydrocolloid synergy between mTG and CL effectively enhances textural integrity, while color attributes and oxidative stability are primarily governed by additive effects. Full article

This study investigated the effect of chickpea flour (CF) on the staling behavior of gluten-free bread (GFB) by comparing a formulation containing 50% rice flour (RF) and 50% CF (CFB) with a control bread based on rice flour supplemented with whey protein (RFB). Bread samples were stored at room temperature for up to 7 days. Changes in color, reflectance, starch and protein structure, specific volume, crumb structure, texture, and staling kinetics were monitored. CFB exhibited a darker and more yellow crumb and crust, with lower reflectance intensity, and showed greater color stability during storage. Fourier-transform infrared (FTIR) spectroscopy revealed higher overall starch crystallinity and more stable relative crystallinity degree (RCD) values in CFB (58.74–59.05%) compared to RFB (46.19–40.52%) throughout storage, indicating early amylose-driven ordering and a more stable molecular organization of starch. Protein secondary structure analysis showed that CFB had a higher β-sheet content (35.05–37.49) than the RFB formulation (30.37–31.16), indicating stronger protein aggregation. In contrast, macroscopic quality parameters showed that CFB had lower specific volume (1.65 vs. 1.93) and porosity (17.17 vs. 21.01 cm³/g) than RFB, resulting in higher hardness (15.92 vs. 6.15 N) and accelerated staling kinetics (k_corr) (0.28 vs. 0.14 day⁻¹), indicating faster crumb firming despite the observed molecular-level stability. Overall, the results demonstrated that CF contributes to enhanced molecular organization of starch and increased nutritional value of GFB, while its technological performance at the macroscopic level remains formulation-dependent. These findings highlight the need for targeted formulation and process optimization to balance molecular stability with desirable textural properties in CFB. Full article

The study evaluated the effects of nitrogen fertilization on the morphogenetic, structural, productive, and nutritional characteristics of Brachiaria brizantha cv. Paiaguás subjected to two stockpiling periods in a pot experiment. The experiment was conducted using a randomized block design in a 4 × 2 factorial arrangement, with four nitrogen doses (0, 25, 50, and 75 mg N dm⁻³, applied as urea) and two stockpiling periods (80 and 120 days). Increasing nitrogen doses promoted linear increases in leaf appearance, elongation, and senescence rates, as well as tiller population density, while reducing phyllochron and leaf lifespan. Forage mass increased linearly with nitrogen, ranging from 96.25 to 113.00 g of dry matter per pot, and leaf blade mass showed a similar response. Root mass exhibited a quadratic response, with a maximum estimated value of 49.33 g pot⁻¹ at 60.18 mg N dm⁻³, this quadratic equation explained 96% of the variation in the results. No significant interaction was observed between nitrogen doses and stockpiling periods for dry matter, crude protein, mineral matter, or neutral detergent fiber contents. However, nitrogen fertilization increased crude protein content across plant fractions, with leaf crude protein rising from about 70 to over 110 g kg⁻¹ dry matter. Nitrogen fertilization at 75 mg N dm⁻³ combined with an 80-day stockpiling period improves canopy structure, forage production, and nutritional quality of Paiaguás grass, highlighting the importance of synchronizing nitrogen supply with deferment duration in deferred pasture management. Full article

In the tropical Andes, rangeland degradation has become one of the main threats to the sustainability of livestock production in the face of climate change. In this context, optimizing the yield and nutritional quality of raw material for silage is essential to sustain livestock productivity. The aim of this study was to identify local accessions (LM) of Lolium multiflorum Lam. with greater forage potential through evaluations in consecutive cuts made at the anthesis phenological stage, using a randomized complete block design with four replicates and ten local accessions (LM1, LM2, LM3, LM4, LM6, LM7, LM8, LM11, LM12 and LM13). The statistical analysis, based on linear mixed models, showed that cuts at anthesis had a significant effect among accessions, revealing high variability in agronomic and nutritional performance across cuts. In LM4, plant height at the fourth cut was 2.48-fold higher than at the first cut. Likewise, LM4 and LM13 were identified as the latest accessions to reach anthesis in the first cut, with a decreasing trend across cuts and stabilization from the third cut onward. These accessions also showed the greatest basal coverage area, increasing 9.94- and 8.18-fold in the fourth cut relative to the first. Fresh forage yields in LM4 and LM13 increased 13.2- and 10.1-fold, and dry matter yields 13.98- and 9.86-fold, compared with the first cut. They also exhibited the highest average daily dry matter ac-cumulation rate. By contrast, the fresh forage and dry matter yields of the remaining accessions were significantly lower than those of LM4 and LM13. The main difference between these two accessions was observed in dry matter percentage, with higher values and a stable trend in LM4 across all cuts. In terms of nutritional quality, LM4 presented crude protein of 24.2% in the second cut and 24.0% in the fourth cut, while digestibility was 86.2% in the second cut and 85.0% in the fourth cut. In conclusion, although the ensiling process was not evaluated in this study, LM4 showed the most stable and outstanding values in both agronomic and nutritional performance, thus emerging as a promising accession for selection and use as raw material for silage production in the tropical Andes. Full article

Background/Objectives: Up-to-date, relevant and detailed food composition databases (FCDs) are a central component of mHealth apps. Thus, the expansion and/or update of such FCDs though the aggregation of branded food data (BFCDs) could prove as a cost-efficient methodology. However, a framework for data aggregation from BFCDs has yet to be documented. Methods: Products (n = 3988) available in the HelTH BFCD were grouped following a three-step process. Firstly, foods were grouped based on their name, and then the aggregated nutritional composition was tested for heterogeneity using a coefficient of variation cut-off of 20% followed by a search of the ingredient list and other product characteristics to identify descriptors that reduced heterogeneity. Results: Following a three-step process, n = 347 new generic food names were proposed, each derived from at least three branded products, of which n = 235 were populated with aggregated nutritional content values. We found that 95.3%, 88.6%, 86% and 82.6% of aggregated energy, protein, carbohydrate and sodium values, respectively, had a coefficient of variation <40%. Aggregated saturated fatty acid and total sugar values were less likely to fall in the homogeneity level (76.3% and 65.3%, respectively). The heterogeneity was concentrated in specific subcategories like baked goods, milk products and milk imitation products, primarily. Conclusions: BFCDs can be used as a resource to expand existing databases with relatively homogeneous and up-to-date nutritional composition data. The application of this framework on larger datasets could improve the generic food name yield and homogeneity and support mHealth apps and other uses. Full article

Intensive livestock and aquaculture systems require high-quality feeds with the correct nutritional composition. The decrease in wild fish proteins has led to demands within the feed supply chain for new alternatives to fulfil the growing demand for protein. In this context, edible insects like the yellow mealworm (Tenebrio molitor) have the greatest potential to become a valid alternative source of proteins. This study evaluated the growth performance and nutritional profile of yellow mealworm larvae reared under laboratory conditions on eight different agro-industrial by-products: wheat middling, durum wheat bran, rice bran, hemp cake, thistle cake, dried brewer’s spent grains, dried tomato pomace, and dried distilled grape marc. The quantitative and qualitative impacts of rearing substrates on larvae were compared. The results showed that larvae adapt well to different substrates with different nutritional compositions, including the fibrous fraction. However, substrates affect larval growth feed conversion and larval macro composition. Hemp cake stood out for its superior nutritional value, as reflected by its high protein content and moderate NDF (Neutral Detergent Fiber) levels, which determine fast larval growth. On the contrary, imbalanced substrate lipid or carbohydrate content (rice bran), as well as the presence of potential antinutritional compounds (thistle cake), appeared to negatively affect growth performances. Full article

Quinoa (Chenopodium quinoa Willd.) is increasingly valued as a climate-resilient crop due to its nutritional quality and adaptability; however, there is limited information on the nutritional composition of heat-tolerant genotypes grown in tropical environments or the potential of quinoa leaves as an additional nutrient source. This study assessed the nutritional composition of leaves and grains from three heat-tolerant quinoa genotypes (Ames 13746 (Pison), Ames 13748 (Copacabana), and Ames 13745 (Kaslae)) to support their use as multipurpose crops in warm regions. Crude protein, amino acid, dietary fiber fraction, total fat, total starch, and mineral (Ca, Mg, P, K, Fe, and Zn) concentrations were quantified using AOAC, AACCI, and AOCS standardized methods. The grains exhibited a balanced essential amino acid profile, with lysine concentrations exceeding those of most staple cereals. The protein contents in the leaves and grains did not differ among genotypes (p > 0.05), although combustion analysis yielded consistently higher values than the Kjeldahl method. The leaves differed significantly in insoluble and total dietary fiber (p < 0.05), with Kaslae presenting the highest levels. In grains, the dietary fiber, total fat, total starch, and mineral contents did not vary among genotypes. The leaf mineral composition differed in terms of Ca and P, while Mg, Fe, K, and Zn levels remained similar across genotypes. These findings underscore quinoa’s potential as a nutrient-dense, multipurpose crop for food production in tropical environments. Full article

Background/Objectives: Apple pomace, a major by-product of juice production, represents both an environmental burden and an underutilized resource. This study aimed to enhance the nutritional value of apple pomace via solid-state fermentation (SSF) to develop a functional feed ingredient and systematically evaluate its effects on growth, metabolism, and intestinal health in weaned piglets. Methods: Apple pomace was fermented using a multi-species consortium (Geotrichum candidum, Saccharomyces cerevisiae, Rhizopus oryzae, Bacillus subtilis, and Trichoderma viride). A total of 180 weaned piglets were fed iso-nitrogenous diets containing 0, 2, 4, 6, 8, or 10% fermented apple pomace for 35 days. Growth performance, serum biochemical and immuno-antioxidant indices, diarrhea incidence, jejunal morphology, and fecal microbiota were analyzed. Results: Dietary fermented apple pomace supplementation showed dose-dependent effects. The 8% fermented apple pomace group exhibited optimal growth performance, with increased average daily gain and feed intake and reduced feed-to-gain ratio (p < 0.05). Serum analysis indicated enhanced protein synthesis, antioxidant capacity (T-AOC, SOD, GSH-Px), and immunoglobulin levels (IgA, IgG, IgM), along with reduced urea nitrogen and oxidative stress marker MDA. This group also had the lowest diarrhea rate, associated with improved jejunal villus morphology. Microbiota analysis revealed that 8% fermented apple pomace effectively increased α-diversity, promoted beneficial bacteria (e.g., lactic acid bacteria and butyrate-producing Clostridium sensu stricto_1), and suppressed pathogens (Escherichia coli, Salmonella, Streptococcus). Conclusions: Multi-species SSF successively enhanced the nutritional profile of apple pomace. Inclusion at 8% showed the most favorable response in terms of growth performance, metabolic profile, and immune–antioxidant status in weaned piglets, mediated through improved intestinal morphology and targeted modulation of the gut microbiota toward a more diverse and beneficial ecosystem. These findings support the high-value, functional utilization of apple pomace as a feed additive in swine nutrition. Full article

Background: China’s rapidly aging population demonstrates the importance of conducting an accurate resting metabolic rate (RMR, kcal/day) assessment to mitigate geriatric nutritional imbalances—amid concurrent undernutrition (e.g., ~1/3 with protein insufficiency) and overnutrition (e.g., high obesity and type 2 diabetes rates). While RMR prediction equations exist for other populations, none are specific to Chinese older adults. This study aimed to develop and validate population-specific RMR prediction equations for community-dwelling Chinese older adults. Methods: A total of 189 healthy participants (Aged 69.5 ± 6.3, range: 60–94 years; BMI: 24.0 ± 3.1 kg/m²) were recruited from the Shanghai, China, community. RMR was measured via indirect calorimetry, and body composition via dual-energy X-ray absorptiometry. Results: Two novel prediction equations were derived: Cai1 (fat-free mass [FFM] + age): RMR = 1393.019 − (11.112 × age) + (11.963 × FFM); R² = 0.572, and Cai2 (sex + age + weight [WT]): RMR = 1537.513 + (91.038 × sex) − (11.515 × age) + (5.436 × WT); R² = 0.528. Both novel prediction equations achieved 82.5% adequacy (predicted RMR within 90–110% of measured values), minimal systematic bias (%) (−0.72% and −1.08%) and strong positive correlations with measured RMR (r = 0.792 and 0.773, both p < 0.001). Bland–Altman analysis confirmed no systematic bias. In contrast, 11 widely used published prediction equations (e.g., Harris–Benedict, Mifflin–St. Jeor) exhibited significant overestimation (systematic bias +8.39% to +38.03%). Conclusions: The novel population-specific RMR equations outperform published ones, providing a clinically reliable tool for individualized energy prescription in nutritional interventions to support healthy aging in Chinese older adults. Full article

Background: CrossFit^® is a high-intensity functional training modality with increasing popularity, yet limited evidence describes the general profile of its practitioners. Objective: To characterize CrossFit^® athletes based on their training habits, injury prevalence, and nutritional supplement use, with specific consideration given to sex and age. Methods: An online questionnaire was completed by 358 practitioners (182 women; mean age 35.6 ± 9.1 years) from various Spanish regions. Descriptive and comparative analyses (χ² and ANOVA; p < 0.05) were conducted for training patterns, injury history, and supplement consumption. Results: Over half of the sample had practiced CrossFit^® for more than three years, typically training 3–4 days per week in one-hour sessions. Participants primarily reported social and health-related motivations and identified as non-competitive. Overall, 42.2% experienced at least one CrossFit^®-related injury, most frequently affecting the shoulder (15.6%) and lumbar spine (10.1%), largely attributed to repetitive overload. Supplement use was widespread (81.8%), with creatine (60.3%) and protein (49.4%) being the most commonly consumed. Conclusions: CrossFit^® practitioners train consistently, value the social environment, and show an injury pattern similar to that of other strength-based disciplines. Supplement consumption is highly prevalent across groups. Coaches and health professionals should prioritize injury-prevention strategies, promote safe load progression, and guide responsible supplement use. Full article

The still-growing demand for nutritious gluten-free products necessitates the development of a composite flour that addresses the nutritional deficiencies common in conventional gluten-free formulations. This study aimed to comprehensively characterize brown teff (Eragrostis tef (Zucc.) Trotter) and soybean (Glycine max (L.) Merr.) composite flours at 0%, 10%, 20%, 30%, and 40% soybean inclusion levels (w/w) to establish evidence-based formulation guidelines for future products. Proximate composition, antioxidant properties (total polyphenol content—TPC, antioxidant capacity vs. 2,2-diphenyl-1-picrylhydrazyl radical—DPPH and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical—ABTS, ferric reducing antioxidant power—FRAP), particle size distribution, pasting properties, color characteristics, and molecular fingerprints (Fourier transform infrared spectroscopy—FTIR) were evaluated. A principal component analysis (PCA) was employed to identify compositional–functional relationships. Soybean inclusion significantly enhanced protein content from 9.93% (pure teff) to 23.07% (60:40 blend, dry matter), fat from 2.14% to 10.47%, and fiber from 3.43% to 6.72%. The antioxidant capacity increased proportionally with soybean content, with a 40% inclusion yielding FRAP values of 5.19 mg FeSO₄/g DM and TPC of 3.44 mg GAE/g DM. However, pasting viscosity decreased notably from 12,198.00 mPa·s (pure teff) to 129.00 mPa·s (60:40 blend), indicating a reduced gel-forming capacity caused by soybean addition. PCA revealed that nutritional composition (PC1: 70.6% variance) and pasting properties (PC2: 21.0% variance) vary independently, suggesting non-additive functional behavior in blends. Brown teff–soybean blends at a 20–30% soybean inclusion optimize the balance between protein enhancement, antioxidant preservation, and the maintenance of functional properties suitable for traditional applications, providing a nutritionally superior alternative for gluten-free product development. Full article

Due to improper nutrition, high-density lipoproteins (HDLs) can be subjected to structural changes, acquiring a dysfunctional phenotype. Therefore, research efforts are currently focused on improving HDL functionality despite its blood level. The aim of this study was to evaluate the effect of phycocyanin concentrate (as part of a food matrix) on the functional properties of HDL. Male Wistar rats were fed a high-fat diet containing 2% cholesterol for 113 days. Experimental animals were treated with 30 and 300 mg/kg b.w. of phycocyanin concentrate mixed with soy protein isolate. Serum and hepatic cholesterol and triglyceride levels, and the content of protein, triglycerides, choline-containing phospholipids, malondialdehyde, sphingosine-1-phosphate, and paraoxonase-1 in HDL fractions were assessed. The decrease in protein in HDL particles is characteristic for dysfunctional phenotype of these particles. Phycocyanin concentrate diet prevented the depletion of protein in HDL particles, regardless of the dosage. The functionality of HDL is associated with paraoxonase-1 activity, which inhibits lipid peroxidation in lipoproteins. Our results have shown a significant increase in the level of paraoxonase-1 in HDL particles in groups treated with phycocyanin. HDL particles become more enriched with triglycerides with the development of hyperlipidemia. Triglycerides in HDL particles and in serum decreased by two times in animals receiving 30 mg/kg b.w. of phycocyanin. The MDA content in HDL particles decreased in all animals receiving a high-fat diet with the addition of 2% cholesterol. The introduction of 300 mg/kg of phycocyanin returned this indicator to the values of the Control group. Thus, biomarkers of dysfunctional changes in HDL in rodent hyperlipidemia models may be a useful tool for assessing lipid metabolism disorders. Also, the results confirm the potential ability to use phycocyanin concentrate as part of lipid-lowering products. 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

Germination is widely recognized as an effective strategy to enhance the nutritional quality and reduce anti-nutritional factors in plant foods. This study evaluated the impact of germination on Cruciferous vegetables (family Cruciferae or Brassicaceae) broccoli and kale by assessing changes in proximate composition, macro- and microelement profiles, total and individual polyphenols, phytic acid content, antimicrobial activity, and structural characteristics using Fourier Transform Infrared Spectroscopy (FTIR) and Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) analyses. Germination significantly increased protein content (30.33% in broccoli sprouts and 30.21% in kale sprouts), total phenolic content (424.40 mg/100 g in broccoli sprouts and 497.94 mg/100 g in kale sprouts), and essential minerals, while reducing phytic acid levels in both species (up to 82.20%). Antimicrobial effects were matrix-dependent, being detected in broccoli and kale seed powders, while no inhibitory activity was observed for the corresponding sprout powders under the tested conditions. FTIR spectra indicated notable modifications in functional groups related to carbohydrates, proteins, and phenolic compounds, while SAXS analysis revealed structural reorganizations at the nanoscale. Overall, germination improved the nutritional and phytochemical quality of broccoli and kale while decreasing anti-nutritional compounds, highlighting its potential to enhance the health-promoting value of Brassica sprouts. Full article