Search Results (284)

Background/Objectives: DGAT1 p. K232A (rs109234250) is a well-established causal variant influencing milk fat and protein content in dairy cattle, but it is often absent from commercial genotyping arrays. PPP1R16A rs109146371 frequently appears as a top signal in genome-wide association studies (GWAS) for milk traits. This study aimed to evaluate the linkage disequilibrium (LD) between these two variants in Japanese Holsteins and assess whether rs109146371 exerts an independent effect on milk traits. Methods: A total of 256 Japanese Holstein cows were genotyped for DGAT1 p. K232A and PPP1R16A rs109146371 using TaqMan SNP assays. LD statistics (r², D′) were computed, and linear mixed-effects models were used to evaluate associations with 305-day milk yield, fat percentage, protein percentage, and solids-not-fat (SNF) percentage. Likelihood ratio tests were conducted to assess the independence of SNP effects. Results: Strong LD was observed between DGAT1 p. K232A and PPP1R16A rs109146371 (r² = 0.91, D′ = 0.9962). Both SNPs showed significant associations with all milk production traits; however, model comparisons indicated that rs109146371 did not improve model fit when K232A was included, suggesting no independent effect. Conclusions: PPP1R16A rs109146371 serves as a proxy for DGAT1 K232A rather than an independent determinant of milk traits. Full article

The demand for clean energy to improve waste valorization and enhance resource utilization efficiency has been increasingly recognized in the last few years. In this context, the co-carbonization of different waste streams, aiming at solid fuel production, appears as a potential strategy to address the challenges of the energy transition and divert waste from landfills. In this work, refuse-derived fuel (RDF) samples were subjected to the co-carbonization process with low-quality animal fat waste in different proportions to assess the synergistic effect of the mixture on producing chars with enhanced fuel properties. Dry (DC) and hydrothermal carbonization (HTC) tests were conducted at 425 °C and 300 °C, respectively, with a residence time of 30 min. The RDF sample and produced chars with different animal fat incorporation were analyzed for their physical, chemical, and fuel properties. The results demonstrated that increasing the fat proportion in the samples leads to an increase in mass yield and apparent density of the produced chars. Furthermore, char samples with higher fat addition presented a proportional increase in high heating value (HHV). The highest values for the HHV corresponded to the char samples produced with 30% fat incorporation for both carbonization techniques (27.9 MJ/kg and 32.9 MJ/kg for dry and hydrothermal carbonization, respectively). Fat addition also reduced ash content, improved hydrophobicity in hydrochars, and lowered ignition temperature, although additional washing was necessary to reduce chlorine to acceptable levels. Furthermore, fat incorporation reduced concentrations of elements linked to slagging and fouling. Overall, the results demonstrate that incorporating 30% fat into RDF during DC or HTC is the most effective condition for producing chars with improved physical, chemical, and fuel properties, enhancing their potential as alternative solid fuels. Full article

Mycotoxins are common feed contaminants that can affect the health, immune function, and productivity of ruminants by causing oxidative stress and organ dysfunction. In this field study, the effects of a phytogenic multicomponent mycotoxin detoxifier on oxidative status, liver function, udder health, and productive parameters were investigated in dairy ewes. One hundred clinically healthy ewes were randomly assigned to either a control group or a treatment group, with the latter receiving 1.5 kg/ton of the detoxifier over a 90-day period during lactation. The detoxifying agent contained adsorptive clays as well as phytogenic ingredients such as silymarin and curcumin, which are known for their hepatoprotective and antioxidant properties. Blood, milk, and colostrum samples were collected and analyzed for oxidative stress markers (TBARS and protein carbonyl (CARBS)), total antioxidant capacity (TAC), liver enzymes (ALT, AST, and ALP), and milk quality parameters (fat, protein, and solid content). Clinical assessments included mastitis scoring, udder inflammation, and fecal consistency. The treated ewes showed a statistically significant reduction in blood plasma and milk oxidative stress markers and liver enzyme levels while at the same time improving the fat and solid content of the milk. The incidence and severity of mastitis, udder reddening, and lactation abnormalities were lower in the treatment group. Brix refractometry indicated improved colostrum quality in the treated ewes. These results suggest that the detoxifier improved the oxidative balance, liver function, and overall health and productivity of dairy ewes under field conditions, supporting its use as a practical nutritional measure. Full article

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high natural antioxidant content to improve nutritional and functional properties. SCG was extracted via aqueous solid–liquid extraction and lyophilized; its extract was incorporated into goat milk–fructose blends at 0%, 1%, and 2% (w/v). Analyses included physicochemical characterization (pH, acidity, fat, and protein), total phenolic content, and antioxidant capacity via DPPH assay, alongside consumer sensory evaluation for acceptance and purchase intent. Results demonstrated that higher SCG extract levels significantly increased pH, phenolic concentrations, and radical scavenging activity while reducing titratable acidity. The 2% SCG formulation achieved the highest overall, taste, and aftertaste acceptance and purchase intention. These findings suggest that SCG-enriched goat dairy beverages are feasible functional foods with enhanced antioxidant properties and consumer appeal, promoting valorization of coffee by-products. Full article

Fruit stones constitute a significant portion of solid waste generated from the consumption and processing of fruits. This study demonstrated the potential of fruit stones as viable sources of nutritional compounds. The stones from three types of fruits—the “Modesto” apricot, the “Stendesto” plum-apricot, and the “Stanley” plum—were assessed for their protein, carbohydrate, lipid, and mineral content. Additionally, their total phenolic content, total flavonoid content, and total anthocyanin content were also analyzed. The antioxidant activity, evaluated through four contemporary assays (DPPH, ABTS, FRAP, and CUPRAC), revealed the biological potential of these stones. Notably, the results pertaining to the hybrid plum-apricot variety “Stendesto” are absent from the existing literature, rendering them novel. The findings indicate that the stone of this hybrid has the lowest caloric value in kcal/100 g, including its fat content, when compared to the other studied stones. Therefore, fruit stones can be effectively utilized as innovative food ingredients, aligning with the need for proper waste management and their potential application across various industries. Full article

The demand for modified packaging materials increases annually. At the same time, there is growing interest in the development of functional packaging. The incorporation of modifiers, stabilizers, and fillers into polymer matrices can enhance the functionality of the material but may also negatively affect its safety. Polymers are susceptible to degradation, which negatively affects their strength and tensile properties under external factors (physical, chemical or environmental). Packaging containing antimicrobial and antioxidant agents is among the most promising, as it contributes to the product quality during storage. Films based on calcium carbonate (CaCO₃) and dihydroquercetin (DHQ) remain insufficiently studied, despite their potential. Such materials are especially relevant for fatty products with a large contact surface area, including butter, cheese, and other solid high-fat foods. This study aimed to comprehensively investigate the structural and tensile properties of polyethylene films modified with varying contents of CaCO₃ and DHQ. The films were produced via blown film extrusion using a laboratory extruder (SJ-28). Surface analysis was performed using scanning electron microscopy (SEM) and atomic force microscopy (AFM). Fourier-transform infrared (FTIR) spectroscopy was used to examine the film’s composition. The results showed that the introduction of more than 40.0 wt.% of CaCO₃ into the polymer base affected the strength properties. The conducted studies of the physical and mechanical properties of LDPE film samples filled with CaCO₃ showed significant changes in the samples containing more than 50.0 wt.% of the filler, with an increase in strength of more than 40.0%. The relative elongation at break after 50.0 wt.% decreased by more than 75.0%. These results indicate that to achieve the best strength properties for packaging materials, it is recommended to fill them to a maximum of 40.0 wt.%. The introduction of the antioxidant DHQ had almost no effect on the strength of the modified films. SEM analysis of films with high CaCO₃ content and DHQ revealed visible antioxidant particles on the film surface, suggesting enhanced antioxidant potential at the interface between the film and dairy products. AFM analysis confirmed that a CaCO₃ 40.0 wt.% content altered the surface roughness and heterogeneity of the films. FTIR spectroscopy revealed that the incorporation of CaCO₃ influenced the overall spectral profile of polyethylene, resulting in decreased peak intensities depending on the concentration of the filler. Based on these results, the modified polyethylene-based film with CaCO₃ and DHQ shows potential for use as food packaging with antioxidant properties. Full article

Vegetable oils offer a healthy option for creating nutritious foods. This research created a plant-based fat substitute inspired by nature. We used soy protein isolate (SPI), which acts both as a base material and an emulsifier. To strengthen the structure, we added oxidized chitin nanowhiskers. We mimicked the texture of animal fat by forming a gel using konjac glucomannan (KGM). By fine-tuning the corn oil ratio, we developed a dense, structurally superior emulsion gel. Gels containing 12% corn oil demonstrated effective water and oil retention, with their texture, gel strength, hardness, and chewiness closely resembling that of pork back fat. It also matches the visual properties of pork back fat in terms of brightness and hue. However, it offers significant health benefits over pork back fat, as it contains significantly lower fat content, only 14.07% of that of pork back fat, predominantly healthier unsaturated fats, and a protein content 2.74 times higher than that of pork back fat. This KGM/SPI gel system provides a practical, scalable way to develop solid fat alternatives that are both sustainable and rich in nutrients, supporting the creation of healthier foods for the next generation with a reduced fat content. Full article

Phospholipids (PLs) are a group of biomolecules found in the milk fat globule membranes (MFGMs). Recently, MFGM phospholipids have attracted increasing amounts of attention due to their unique composition, stability, and potential health benefits, including protective effects against Alzheimer’s disease, hypercholesterolemia, and certain types of cancer. Although buffalo milk is the second most commonly produced milk and has high nutritional value, few studies have focused on the properties of buffalo MFGM. This study investigates the PLs composition of buffalo milk and related dairy by-products (whey and buttermilk). Milk and whey were collected from two dairy farms (A—small and B—big) to produce mozzarella buffalo cheese (high-pasteurization milk for GDO production and low for local); while buttermilk was obtained from a butter-making farm. Phospholipids were purified by a solid-phase extraction method and then identified by high-performance liquid chromatography with an evaporative light-scattering detector (HPLC/ELSD). Five classes of phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), and sphingomyelin (SM)] were identified. The thermal process of milk did not significantly affect the PLs milk. However, local whey showed a higher concentration of total PLs than GDO, which was mainly represented by PE followed by PC content. Farm A exhibited higher PL content than B, particularly with a greater concentration of SM. Buttermilk showed the lowest PLs content. These findings offer valuable insights for the dairy industry and related applications, contributing to the valorization of buffalo dairy products. Full article

The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δ_max values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca²⁺ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article

This study aimed to develop novel oleogels using whey protein (WP) and bacterial cellulose nanowhiskers (BCNW) to expand the potential applications of spent coffee grounds oil (SCGO). An emulsion-templated approach was employed to structure SCGO with varying WP:SCGO ratios, while the incorporation of BCNW was evaluated as a potential stabilizing and reinforcing agent. All oleogels behaved as “true” gels (tan δ < 0.1). Rheological analysis revealed that higher WP content significantly increased gel strength, indicating enhanced structural integrity and deformation resistance. The addition of BCNW had a significant reinforcing effect in oleogels with a higher oil content (WP:SCGO 1:5), while its influence was less evident in formulations with lower oil content (WP:SCGO 1:2.5). Notably, depending on the WP:SCGO ratio, the storage modulus (G′) data showed that the oleogels resembled both hard (WP:SCGO 1:2.5) and soft (WP:SCGO 1:5) solid fats, highlighting their potential as fat replacers in a wide range of food applications. Consequently, this study presents a sustainable approach to structuring SCGO while tailoring its rheological behavior, aligning with global efforts to reduce food waste and develop sustainable food products. Full article

The study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages. The beverages were prepared with two varieties of pistachios, one from Argentina and the other from Italy. The pistachios were processed with two technologies: a domestic processor and a colloidal mill. For the fermentation, pistachio beverages were inoculated with two different LAB strains and incubated at 28 °C for 24 h. The beverages were analyzed for proximal composition (including protein, fat, fiber, and minerals) and bioactive properties such as antioxidant activity, angiotensin-converting enzyme inhibition (ACE-I), and dipeptidyl peptidase-4 inhibition (DPP-4). The colloidal milling allowed the inclusion of the whole pistachio nut, resulting in beverages with higher solid content and no waste. Beverages treated with colloidal milling exhibited higher acidity, improved microbial fermentation performance, and generally showed higher bioactivity compared to those obtained by the domestic processor. Bioactivity varied according to the pistachio variety, the processing method and LAB strains used. Lactic acid bacteria fermentation decreased antioxidant properties of the beverages by ~40% but improved anti-hypertensive and hypoglycaemic activities. Fermented pistachio-based beverages showed promising health-promoting properties, indicating their potential as functional foods. Full article

A nanoparticle formulation was generated from distiller dried grains with solubles (DDGS), and its effect on the production of anthraquinones (AQs) was evaluated on Rubia tinctorum hairy roots. The DDGS material was washed with water and ethyl acetate to remove mainly the soluble organic/inorganic molecules and reduce the fat content, respectively, followed by an alkaline treatment to remove the polysaccharides. The resulting alkaline solutions were then lyophilized and redispersed in deionized water to generate a monodispersed nanoparticulate formulation (DDGS-NP) with a hydrodynamic diameter and zeta potential of 227 ± 42 nm and −53 ± 7 mV, respectively. The formulation demonstrated good colloidal stability over time, and sterilized DDGS-NPs maintained comparable physicochemical properties. The nanoparticles were enriched in protein fractions, unsaturated fatty acids, and orthophosphate anion components from DDGS, as determined by solid-state Nuclear Magnetic Resonance (NMR), X-ray photoelectron spectroscopy (XPS), organic elemental analysis (OEA), and inductively coupled plasma optical emission spectrometry (ICP-OES) techniques. The DDGS-NPs were tested at different concentrations on Rubia tinctorum hairy roots, in comparison to or in combination with methyl jasmonate (MeJ), for their capacity to induce the production of AQs. All DDGS-NP concentrations increased the production of specific AQs to 7.7 (100 mg L⁻¹), 7.8 (200 mg L⁻¹), and 9.3 µmol/gFW (500 mg L⁻¹), with an extracellular AQ accumulation of 18 µM for the highest DDGS-NP concentration, in comparison with the control hairy roots (~2 µM AQ). The plant growth was not affected at any of the tested nanoparticle concentrations. Interestingly, the combination of DDGS-NPs and MeJ resulted in the highest extracellular AQ accumulation in R. tinctorum root cultures. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

Early-lactation high-producing dairy cows require highly digestible forages. Thirty early-lactation (58 days in milk; 38.9 kg/d milk) cows were blocked and randomly assigned to one of two treatments. The treatments were the control (CON), consisting of corn silage and alfalfa haylage produced via university crop production practices, versus supplementing soil and crop additives (SCA) during crop production. Milk production (32.6 and 36.9 kg/d for CON and SCA, respectively) increased (p < 0.04) when cows were fed SCA forages compared with cows fed CON forages, while the dry matter intakes were similar (p < 0.46). The yields of milk fat were similar (p > 0.26), but the milk protein (0.98 and 1.09 kg/d), lactose (1.62 and 1.88 kg/d), and total solids (3.77 and 4.25 kg/d) contents were greater (p < 0.05) for cows fed SCA compared with cows fed CON. The total-tract apparent neutral detergent fiber (48.5 and 54.7%) and acid detergent fiber (48.3 and 54.4%) digestibility increased (p < 0.03), while the starch digestibility (97.9 and 98.4%) tended (p < 0.06) to increase for cows fed SCA compared with cows fed CON. Feeding highly digestible forages during early lactation improved milk production, milk composition, and fiber digestibility in a high-forage ration. Full article