Search Results (330)

Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with information about the ingredients, their benefits, and the product label) by 100 potential consumers. The beverages were characterized for their proximate composition, pH, soluble solids content, instrumental color, microbiological analyses, steady state rheology, and kinetic stability test. The sensory acceptability of both formulations increased with information provision, reaching an acceptability index exceeding 70%. Furthermore, the sweet taste was the primary driver of acceptance, with consumers generally preferring sucrose as the sweetener. The perception of the sweet taste of FA compared to FS was 67% and 63% in the blind and informed tests, respectively, and showed similar results for physical, chemical, and rheological properties, as well as physical and microbiological stability. Thus, this study underscores the potential of allulose to replace sucrose without significantly altering product characteristics, showcasing its importance from both technological and sensory perspectives. Additionally, the novel product developed with baru contributes to the diversification and valorization of this Brazilian fruit, as well as being a tasty alternative for consumers. Full article

The incorporation of native Amazonian fruits into dairy products has increased due to their ability to improve technological, sensory, nutritional, and biological properties. Therefore, this study aimed to evaluate the impact of cupuassu (Theobroma grandiflorum) pulp on the chemical, physical, and sensory characteristics of fermented milk, using a central rotational composite design with two factors (sugar and cupuassu pulp). Our results are presented as response surfaces, showing that cupuassu pulp is positively associated with the examined parameters (pH, titratable acidity, total soluble solids, total phenolic compounds, syneresis, and water retention capacity). The analysis suggested a promising formulation containing 27.8% cupuassu pulp and 8.6% sugar. The pulp and this promising formulation were characterized by pH, titratable acidity, total soluble solids, proximate composition, and bioactive compounds (total phenolic compounds (TPC) and antioxidant activity). The physicochemical stability of the beverage was monitored over 28 days. Sensory acceptance and purchase intention for the promising formulation were also evaluated. Cupuassu contributed to an increase in soluble solids, while pH and titratable acidity remained stable during storage. Additionally, cupuassu pulp increased the total phenolic content and enhanced the beverage’s antioxidant activity. Sensory analysis showed that adding cupuassu pulp positively influenced all evaluated attributes (83% acceptance) and was associated with a favorable purchase intention. Incorporating cupuassu pulp into fermented milk proved to be technologically feasible and sensorially acceptable, meeting the demand for innovative dairy beverages with functional and sensory benefits. Full article

This study aimed to develop and validate bioelectrical impedance analysis (BIA)-based prediction equations for estimating the in vivo body composition of reproductive rabbit does across different physiological stages. A total of 87 New Zealand × Californian rabbit does were used to generate calibration models, and 25 additional rabbit does served for independent validation. Animals were categorized according to reproductive status (nulliparous, pregnant-lactating, pregnant-non-lactating, non-pregnant-lactating, and non-pregnant-non-lactating). BIA measurements were obtained using a Quantum II analyzer, and chemical composition was determined by proximate analysis. Multiple linear regression models were developed, and equations were validated through relative mean prediction error (RMPE). Significant effects of physiological status were observed on body composition: pregnant-lactating does showed the highest water content, while non-pregnant-non-lactating females exhibited the greatest protein and fat concentrations. Fat and energy contents decreased markedly (−24% and −32%, respectively) during lactation, indicating intense metabolic mobilization. Regression models revealed strong correlations between impedance parameters and chemical composition. Validation confirmed high predictive accuracy (RMPE 15–25%), with crude protein slightly underestimated (3–4%). These findings confirm that BIA provides a reliable, non-destructive alternative to comparative slaughter for assessing body composition in breeding rabbit does throughout the reproductive cycle. 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

The standard methods for determining the basic chemical composition of wood are well-established, but include processes that demand a great deal of time and diverse chemical reagents. TGA and DTG analyses, in contrast, offer precise results in less time. This study was designed to identify the primary components and results of the proximal analysis of wood from three species –Acacia farnesiana, A. pennatula and Albizia plurijuga—using TGA with deconvolution of the DTG curve and a chemical method. Higher heating value (HHV) was determined using a bomb calorimeter and mathematical models. Elemental organic and inorganic analyses were conducted. No statistically significant differences appeared in the results of the TGA-DTG and chemical methods for the wood in terms of cellulose, lignin, and volatile material content. Results were especially accurate in the samples of A. pennatula and A. plurijuga for hemicelluloses, extractives, and moisture. Regarding HHV, the wood of A. plurijuga showed no statistically significant differences between the bomb calorimeter test, calculations as a function of chemical composition, or the proximal analysis. Elemental organic results were C = 43.76–46.65%; H = 6.70–6.95%; O = 46.06–48.95%; N = 0.21–0.42%; and S = 0.06–0.11%. For the inorganic fraction we identified 18 elements in the ash. We conclude that the TGA-DTG method made it possible to obtain results in a short time with no need for the numerous reagents that chemical processes require. Findings suggest that in the absence of a bomb calorimeter, the best model for calculating HHV is proximal analysis. Full article

In this study, two native microalgae, Chlorella sp. MC18 (CH) and Scenedesmus sp. MJ23-R (SC) were cultivated in bubble column photobioreactors for wastewater treatment. Domestic wastewater (DWW) was used as the main culture medium, alone (100%) and blended (10%) with vinasse, whey, or agro-food waste (AFW), respectively. Both species thrived in 100% DWW, achieving significantly high removal efficiencies for chemical oxygen demand, total nitrogen, and total phosphorus. Mineral removal exceeded 90% in all blended systems, highlighting the strong nutrient uptake capacity of both strains. The maximum specific growth rate (µ_max) in 100% DWW was higher for SC than in standard BG11 medium, and supplementation with vinasse, whey, or AFW further increased µ_max for both species. Blending DWW significantly enhanced microalgal biomass and lipid production compared to 100% DWW. Lipid production (max., 374 mg L⁻¹), proximate lipid composition (max., 30.4%), and lipid productivity (max., 52.9 mg L⁻¹ d⁻¹) significantly increased in all supplemented cultures relative to DWW alone, demonstrating the potential of co-substrate supplementation to optimize microalgal cultivation. This study contributes to reducing the water footprint and fills a gap in the bioprocessing potential of algae-based systems, highlighting wastewater blending as a circular economy-aligned approach that supports sustainable bioprocesses and resource recovery. Full article

Beef from dairy breeds such as Holstein–Friesian (HO) often shows high variability in tenderness, particularly in locomotive muscles such as semimembranosus (SM). This study evaluated whether sous-vide (SV) cooking at 60 °C for different times could standardise eating quality across raw material of divergent initial tenderness. SM muscles (2.5–3.0 kg) from HO bulls (n = 22) were vacuum-packed and cooked for 3, 4 or 6 h. Proximate composition, pH, water-holding capacity, colour, Warner–Bratzler shear force (WBSF) and sensory attributes were determined. Raw meat showed uniform chemical composition; however, there were considerable differences in WBSF values (from 30 N to 80 N) in meat cooked using the conventional water-bath cooking method. SV significantly improved tenderness, with cooking losses increasing moderately with time. In line with our hypothesis, sous-vide processing unified the heterogeneous SM muscles in terms of tenderness, with all samples reaching WBSF values below the 42.87 N threshold, and the time of 4 h proved to be the optimal duration. Extending cooking to 6 h provided no additional sensory benefits and increased cooking loss. Colour changes reflected myoglobin oxidation (lower a* and C*, higher h°), whereas juiciness remained stable. These findings indicate that SV for 4 h at 60 °C is the optimal combination, delivering consistent tenderness in SM from HO bulls which can serve as a practical strategy for improving the culinary value of beef from dairy breeds. Full article

Background: Flaxseed (Linum usitatissimum L.) represents a unique source of bioactive compounds with demonstrated health benefits. The main aim of the research was to investigate the chemical composition, content of bioactive compounds and biological activities of various types of flaxseed and their defatted forms. Methods: Proximate composition (crude fat, protein, ash, digestible carbohydrates, fiber) was determined, and fatty acid profiles were analyzed via GC-MS (gas chromatography–mass spectrometry). Mineral content was measured by atomic absorption spectrometry, while total and individual polyphenols were quantified spectrophotometrically and by HPLC (high-performance liquid chromatography). Antioxidant activity was assessed using three assays. In vitro functional assays evaluated the effects of flaxseed extracts on lactic acid bacteria adhesion in two cellular models, nitric oxide production in liposaccharide (LPS)-stimulated RAW 264.7 macrophages, proliferation and apoptosis of MCF-7 breast cancer cells. Results: Significant differences (p ≤ 0.05) were observed in the proximate composition: brown flaxseed exhibited the highest crude fat content, whereas defatted seeds had higher levels of digestible carbohydrates and ash. α-Linolenic acid was the dominant fatty acid, with the highest concentration in defatted golden flaxseed. Defatted forms generally displayed increased mineral concentrations, particularly calcium, magnesium, potassium, and iron. The polyphenolic content and antioxidant activity were highest in defatted brown flaxseed, which also exhibited the greatest diversity of individual polyphenols. Flaxseed extracts modulated the adhesion of lactic acid bacteria, reduced the production of nitric oxide in RAW 264.7 macrophages, inhibited the proliferation of MCF-7 breast cancer cells in a dose- and time-dependent manner, and induced apoptosis of the mentioned cells. Conclusions: Flaxseed, especially the brown type, could be a promising source of bioactive compounds with antioxidant, anti-inflammatory and anticancer potential, supporting its use in nutritional and functional applications. Full article

Coffee is one of Peru’s most important agricultural commodities, and its productivity is highly influenced by environmental variability. This study aimed to evaluate agro-morphological traits, proximate bean composition, and the phenotypic plasticity index (PPI) of Coffea arabica (Catimor variety) cultivated in three neighboring provinces of Piura: Ayabaca, Huancabamba, and Morropón. Unlike previous studies that broadly compare distant regions, this research focuses on geographically close yet climatically contrasting environments, providing new insight into how microclimatic and edaphic variability shape both morphological and chemical traits. A total of 300 plants were sampled, and 12 morphological descriptors were recorded alongside proximate composition analyses of moisture, crude protein, fiber, ash, fat, and carbohydrates. Multivariate approaches, including cluster analysis, multiple correspondence analysis, and Pearson correlations, were applied to determine groupings and trait associations. Results indicated that 12 morphological variables consistently reflected species-specific descriptors, forming two statistical groups, with Morropón showing the greatest homogeneity. Significant differences (p ≤ 0.05) were observed in the proximate composition of most variables, except for crude fiber and carbohydrates. Morropón beans showed the highest fat and moisture values, while Huancabamba had elevated protein and ash levels. Morphological traits exhibited higher plasticity (PPI = 0.70) compared with proximate traits (PPI = 0.21). These findings reveal that even within short spatial distances, coffee plants exhibit marked phenotypic differentiation driven by local environmental factors, offering a novel, fine-scale perspective on trait variability relevant to breeding and adaptation studies under changing climatic conditions. Full article

The black soldier fly (BSF), Hermetia illucens, has gained increasing attention as a sustainable protein source for animal feed. This study investigated the effects of dietary supplementation with hemp seed oil (HSO) at 0.5–6% concentrations on the growth performance and nutritional composition of black soldier fly larvae (BSFL). Larval development, survival rate, body weight, and adult longevity were evaluated under controlled conditions. In addition, chemical characterization of HSO was performed, and the proximate composition, mineral content, and amino acid profile of dried larvae were analyzed. The results indicated that HSO supplementation had no statistically significant effect on developmental time, survival rate, biomass accumulation, or adult lifespan compared to the control. Gas Chromatography–Mass Spectrometry (GC-MS) profiling of HSO revealed a wide range of bioactive compounds, including unsaturated fatty acids (UFAs), phytosterols, cannabinoids, and tocopherols. The BSFL showed high levels of fat and energy, with essential amino acids and minerals present in favorable concentrations for feed applications. The HSO improves the protein levels at the 0.5–1.0% concentration, with negative correlations at higher concentrations. The findings suggest that HSO can be integrated into BSFL diets without adverse effects on growth performance, while potentially enhancing the functional value of the larvae. This supports the feasibility of incorporating hemp by-products into insect-rearing systems to promote circular and value-added feed production. Full article

Traditional diets based on diverse edible plants are increasingly threatened by climate change, which exposes crops to abiotic and biotic stressors such as drought, soil salinity, UV radiation, microorganisms, and insect herbivory. Understanding how these conditions influence both the nutritional and nutraceutical profiles, as well as the availability of key compounds, is essential to preserve their functional value. Piper auritum Kunth, used in Mexican gastronomy, was selected to assess two abiotic stress scenarios: drought stress (DS) and salicylic acid (SA) to simulate plant defense against pathogens and/or predators. We evaluated proximate composition, dietary fiber, total phenolics, total flavonoids, antioxidant capacity, low molecular weight carbohydrates (LMWCs), monomeric composition, and essential oil volatiles. Additionally, the simulated gastrointestinal digestion (INFOGEST) with an additional rat small-intestine extract (RSIE) revealed that both SA and DS shifted sugar distribution, especially for soluble and structural pools. SA treatment correlated with synthesis of secondary metabolites, particularly oxygenated and hydrocarbon terpenes. Both abiotic stressors modulated LMWC release during digestion, altering the distribution of sugars such as raffinose and galacturonic acid, with potential prebiotic implications. Essential oil analysis revealed stress-specific shifts in volatile composition, particularly in safrole, β-caryophyllene, and related terpenes. Beyond individual compound changes, the combined evaluation of composition, antioxidant properties, and volatile profile provides a comprehensive view of how abiotic stress can reshape the functional potential of P. auritum. To our knowledge, this is the first report on LMWC relative abundance across INFOGEST stages for a quelite species and on the integrated effect of DS and SA on its chemical profile. These findings highlight the importance of including compound release and functional traits, alongside chemical characterization, in future assessments of traditional plants under climate-related stress to safeguard their contribution to sustainable diets. Full article

Cold-ripened fish marinades, produced mainly from Atlantic herring, represent one of the major seafood products in Northern and Central Europe. Because the shelf-life of these mildly acidified, salty products rarely surpasses 4 weeks, more than half of the commercial lots contain the preservatives sodium benzoate (E211) and potassium sorbate (E202). However, the broader technological consequences of such additives remain poorly documented. This study evaluated the impact of 0.25 (w/w) benzoate + 0.10 g/100 g sorbate on the quality of industrial-scale marinades (200 kg fish; 7 d, 4 ± 1 °C). Physicochemical traits (mass loss, pH, proximate composition, salt content, colour, and texture), enzymatic indices of ripening (cathepsins, amino-peptidases, and TCA soluble nitrogen fractions), lipid oxidation, microbial growth, and sensory attributes were analyzed. Preservatives caused only marginal changes in pH and proximate composition (0.3–3.4% w/w differences) but markedly suppressed proteolysis. Free amino acid and peptide fractions in muscle decreased by 6.0% and 8.8%, in parallel to 45% and 22% reductions in leucine- and alanine-amino-peptidase activities in muscle. In the marinating brine, the levels of total nitrogen, peptides, and free amino acids were also lower in the samples with preservatives, confirming that sodium benzoate and potassium sorbate slowed down the enzymatic ripening of the marinades. Concomitantly, peroxide, p-anisidine, and TOTOXs increased by up to 9.4, 71.3, and 33.7%, respectively, indicating accelerated lipid oxidation despite the chelating capacity of benzoate/sorbate acids. Overall sensory acceptability declined slightly (−0.15 points on a five-point scale), mainly owing to chemical off-flavours and lower juiciness. Microbial counts remained <1.0 log CFU/g in the preservative batch versus 2.1 log in the control. Benzoate–sorbate combinations effectively stabilized the microbiota of marinated herring without appreciably altering basic physicochemical traits, but they retard enzymatic ripening, diminish antioxidant peptide pools, and thereby promote lipid oxidation—collectively lowering the nutritional value. The data supports a cautious, minimal-use approach to application of chemical preservatives in cold-ripened fish products. Full article

Lactic acid bacteria (LAB) are widely utilized in the production of various fermented foods. Lacticaseibacillus casei (Ls. casei) fermentation has been demonstrated to enhance antioxidant activity, flavor, and nutritional value. This study aimed to evaluate the physicochemical properties, proximate chemical compositions, antioxidant activities, and volatile profiles of pineapple juice fermented by Ls. casei LK-1. Strain growth, physicochemical parameters, phenolics and flavonoids, carbohydrates, organic acids (by HPLC), free amino acids (FAAs), antioxidant activities (DPPH and FRAP methods), and volatile profiles (by GC-MS) of fermented pineapple juice were characterized. After 30 h of fermentation, the cell count reached 9.07 log CFU/mL. The fermentation process led to a significant decrease in pH, total soluble solids (TSS), and the a* value (p < 0.05), with an increase in the L* and b* values (p < 0.05). Lactic acid and total umami amino acids were elevated, whereas sucrose and total sweet amino acid levels remained unchanged. The fermented juice exhibited enhanced DPPH scavenging activity and FRAP values. In terms of volatile profiles, esters and terpenes were the dominant volatiles in the fermented pineapple juice. The fermentation resulted in the production of 2-heptanone, 2-undecanone, and a significant reduction in 2-furaldehyde (p < 0.05). These findings demonstrate the feasibility of using Ls. casei LK-1 for fermentation to develop novel fermented pineapple juice with improved antioxidant properties and a modified volatile profile. Full article

Agricultural residues such as maize byproducts and discarded cocopeat substrates are abundant but underutilised biomass resources. Improving their fuel quality requires densification, such as pelletisation, combined with thermochemical upgrading. In this study, pellets were prepared by blending cocopeat and maize residues at weight ratios of 9:1, 7:3, and 5:5, followed by torrefaction at 220, 250, and 280 °C. Their fuel characteristics were evaluated through mass yield, elemental and proximate analyses, chemical composition, calorific value, combustion indices, and grindability. Results showed that increasing maize residue content reduced ash and fuel ratio but increased volatile matter, while cocopeat-rich pellets provided higher fixed carbon and lignin contents, improving thermal stability. Torrefaction significantly enhanced calorific value (up to 21.83 MJ/kg) and grindability, while increasing aromaticity. However, higher torrefaction severity decreased the combustibility index but improved volatile ignitability, indicating a trade-off between ignition behaviour and stable combustion. An optimal balance was observed at 250 °C, where energy yield and combustion performance were maximised. This study demonstrates the feasibility of valorising discarded cocopeat substrates, blended with maize residues, into renewable solid fuels, and provides practical guidance for optimising blending ratios and torrefaction conditions in waste-to-energy applications. Full article

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness. The pudding product containing 10% isomaltulose received the highest scores for consumer acceptance for texture, taste, and overall liking (7.00–7.60; moderately to very much liked). The effects of gamma irradiation at different doses (0, 2, 4, and 6 kGy) on taro flour were studied. All doses of irradiation did not significantly (p > 0.05) affect the proximate chemical composition of taro flour. The irradiation dose used to treat taro flour significantly affected (p ≤ 0.05) the syneresis of the puddings, with increasing doses decreasing the observed syneresis after 15 days of storage while increasing texture firmness. The effects of gamma irradiation on taro flour at 6 kGy resulted in a more pleasant odor, including sweet (toluene), jasmine/sweet (2-cyclopenten-1-one), almond (benzaldehyde), and nutty (2-methyl-3-methylthio-pyrazine) in the pudding sample. Furthermore, such a sample was the most liked (7.30) compared to other pudding samples. This study demonstrated that isomaltulose and irradiated taro flour could be used to produce pudding samples with desirable quality and sensory liking. Full article