Search Results (324)

Mare milk is rich in nutrients and bioactive compounds, and its composition changes throughout lactation. This study investigated variations in the production, nutritional composition, and bioactive components of Yili mare milk across lactation stages. Twenty-six healthy grazing Yili mares were sampled on days 1, 10, 30, 60, 90, and 120 of lactation. Milk production, nutritional components, amino acids, fatty acids, minerals, vitamins, and immunologically active proteins were analyzed. Milk production peaked on day 30 and then declined. Colostrum contained significantly higher fat, protein, solids-not-fat, total solids, minerals, lactoferrin, lysozyme, and immunoglobulins than mature milk (p < 0.05), whereas lactose increased and stabilized after day 30. Essential amino acids peaked on day 30. As lactation progressed, saturated fatty acids decreased while polyunsaturated fatty acids increased. Vitamin profiles also varied across lactation, with ascorbic acid increasing during late lactation. β-casein content was higher during mid-lactation. In summary, colostrum is enriched in immunoactive proteins and minerals, whereas mature milk exhibits a more balanced amino acid and fatty acid profile. While these observed variations likely reflect the combined effect of lactation stage and seasonal pasture fluctuations under natural grazing, these findings provide practical insights into changes in milk composition in grazing Yili mares and may support the development of mare milk products under similar grazing systems. Full article

This study aims to investigate the effects of cysteamine zinc supplementation on milk production, composition, amino acid profile, and metabolites in mares. Building on prior experimental findings, a dose of 7 mg/kg body weight of CS-Zn was selected for the experimental group, which was compared with a control group. Milk samples were collected at various time points, and milk yield was recorded each time. Routine analysis of milk components, as well as the determination of milk metabolites and amino acids, were performed. The results indicated that, compared to the control group, the experimental group exhibited increases in milk yield and the content of milk fat, lactose, and non-fat solids (p < 0.05), with an extremely significant increase in milk protein (p < 0.01). Conversely, the levels of L-glutamine and L-proline in milk were significantly reduced (p < 0.05). Metabolomic analysis revealed that differentially expressed metabolites were enriched in pathways such as ABC transporters, D-aminoadipate metabolism, aminoacyl-tRNA biosynthesis, and protein digestion and absorption. Notably, milk metabolites including cAMp, biotin, and taurine showed a tendency to be upregulated, while oxoglutaric acid, methionine, and diacetyloxyxanthone were downregulated. Based on evidence from the literature other species, it is speculated that CS-Zn supplementation may be associated with alterations in endocrine and amino acid metabolism pathways, potentially influencing lactation performance in mares. However, because no hormones were directly measured in this study, such a mechanism remains speculative and requires direct experimental validation. Full article

Fractionation plays a key role in the manufacture of specialty fats, particularly when applied to tropical oils characterized by a high content of saturated fatty acids, such as palm and coconut oils. This technique is based on the selective crystallization of triacylglycerols (TAGs) with higher saturation, followed by separation of the solid (stearin) and liquid (olein) phases to obtain fractions with increased solid content. The approach has also been extended to sunflower oils enriched in stearic and oleic acids. Here, we further examine the fractionation of high-stearic sunflower oils. Newly developed oil varieties with elevated stearic acid levels (20 to 22%) and varying oleic-to-linoleic acid ratios were evaluated. Additionally, the feasibility of applying a multistep fractionation strategy, similar to that used for palm oil, was assessed. Fractionation was successfully achieved under all studied conditions, and the physico-chemical properties of the resulting fractions were analyzed. The novel two-step process increased stearin recovery to overall yields above 50%, producing two distinct fractions: a solid fat with progressive melting behavior, and a mid-fraction enriched in disaturated TAGs with a faster melting profile, both of which may offer promising applications in a wide range of food formulations. The implications of these findings for the design and implementation of future industrial-scale fractionation processes are discussed. Full article

For optimal growth and development, black soldier fly larvae require a balanced diet. This study focused on how nutrients other than protein, specifically fat, starch, fibre, and ash, affect larval growth, body composition, and the quality of the leftover material called frass. To isolate the effects of these nutrients, five types of organic byproducts: fast food (FF) waste, solid pig manure (PS), mushroom stems (MS), slaughter waste (SW) and poultry meal (PM), were used to create six different diets, all with similar protein levels (about 22% DM). The results showed that diets rich in fat and starch, such as those based on FF waste, produced the heaviest larvae (155.9 mg), which also had high fat (30.31% DM) and protein contents (52.74% DM). In contrast, diets based on PM, which were low in fat and starch but high in fibre and ash, resulted in lower larval weight, which had lower fat content but variable protein content depending on other diet ingredients. Similar dietary protein levels yielded different larval protein contents, indicating that other nutrients may have influenced how protein was stored. However, other components of the diet, especially fat and ash, were consistently reflected in both the larvae and the frass. Overall, the study shows that nutrients other than protein play important roles in larval development and should be considered when designing black soldier fly diets. Full article

This study aims to improve the utilization of Idesia polycarpa crude oil (IPCO) in the food industry by developing high-internal-phase emulsions (HIPEs) stabilized through ternary complexes (ovalbumin (OVA), xanthan gum (XG), and tannic acid (TA)). IPCO is highly prone to oxidation due to its polyunsaturated fatty acid (PUFA) content. Optimal formulations were obtained by varying the component concentrations and assessing the structure, stability, and fat-substitution potential. Under conditions of 0.6% w/v XG and 2.5% w/v OVA-TA, HIPEs exhibited a smaller particle size (3.31 μm), high centrifugal oil retention (99.29%), strong emulsifying activity (49.91 m²/g), and excellent stability (99.69%). Additionally, a formulation with 1.5% w/v OVA-TA and 0.8% w/v XG showed good wettability, particle size, and stability, possibly due to excessive self-aggregation of XG, which caused a decrease in emulsion stability and wettability. Structural analysis (FTIR, XRD, SEM, CLSM) revealed that the stability of the emulsions was mainly attributed to strong non-covalent interactions and a dense interfacial adsorption layer. In cookie applications, substituting 25% w/w butter or 50% w/w shortening with HIPEs resulted in comparable texture to the control group. GC–MS analysis of relative fatty acid composition showed that partial replacement with IPCO-based HIPEs shifted the final biscuits toward a lower relative proportion of palmitic acid (C16:0) and a higher relative proportion of linoleic acid (C18:2n6c). Overall, OVA–TA–XG-stabilized HIPEs effectively delayed the oxidation of IPCO and enabled partial replacement of conventional solid fats in biscuits, thereby shifting the relative fatty acid composition of the final products toward a higher proportion of unsaturated fatty acids. Full article

Milk adulteration is a common form of food fraud, particularly in high-value dairy products from small ruminants. A frequent practice involves dilution with water, often combined with the addition of sugars to mask physicochemical changes and avoid detection during routine quality control. This study aimed to develop an analytical approach for detecting combined adulteration in goat and sheep milk involving both water dilution and sucrose addition. Controlled experiments were conducted by diluting milk samples with water (1–15%) followed by the addition of sucrose solutions. Changes in physicochemical parameters, including fat, protein, total solids, lactose, density, freezing point depression, mineral content, and pH, were evaluated using an automated milk analyzer. In parallel, a suspected adulterant powder was characterized using conventional chemical analysis, ICP-AES, and HPLC-RI, revealing a composition predominantly of sucrose (91.4% w/w) with elevated sodium levels. Sucrose in milk samples was subsequently quantified using an enzymatic spectrophotometric method. Water dilution reduced protein, total solids, and density, while sucrose addition partially restored these parameters, masking adulteration effects. However, sucrose was reliably detected at concentrations above 0.1%. The proposed workflow may provide a practical and cost-effective complementary tool for routine dairy authenticity surveillance and fraud prevention. Full article

Cream fillings are widely used semi-solid components in confectionery products, where the fat phase strongly influences the structure, stability, and sensory characteristics. Increasing consumer demand for plant-based and nutritionally improved foods has stimulated efforts to reduce the palm oil content and incorporate plant-derived proteins; however, systematic studies comparing the functional impact of different commercial protein preparations in such systems remain limited. Therefore, this study investigated the influence of pea, brown rice, pumpkin, hemp, and sunflower protein preparations on the physicochemical, functional, and sensory properties of cream fillings formulated with reduced palm fat. Commercial protein preparations (2.5% and 5%) were incorporated as partial fat replacers, and the chemical composition, amino acid profile, color parameters, water activity, viscosity, and particle size distribution were evaluated. Additionally, multivariate statistical approaches were applied to better understand relationships. The results showed that pea protein concentrate improved the nutritional profile and provided the most favorable balance of texture and sensory attributes. Other proteins also modified the physical properties of the fillings, although to different extents, while increasing the protein concentration generally intensified color changes and increased viscosity. Overall, the findings provide new insights into the behavior of commercial plant protein preparations in fat-rich confectionery systems and support the development of plant-enriched cream fillings with a reduced palm oil content. Full article

Native chicken production in the Philippines is increasing, accounting for nearly half of the total population of raised chickens. Health-conscious consumers prefer native chicken due to its lower fat content. To support this growth, the government established a breeding facility featuring 10 pens, each housing 2 to 6 laying hens and a rooster, which began operation in November 2023. In recent months, staff observed a decline in laying performance in some pens. Because chicken behavior is a key indicator of growth and production performance, this study aims to implement a real-time laying hen activity recognition system using You Only Look Once Version 11 (YOLOv11) to classify hen behaviors into multiple categories. These include active behaviors (walking, eating, drinking, pecking, dust bathing, and preening), inactive behaviors (resting or inactivity), and environmental objects (feeders and water cans). A dataset of 464 images was collected from the breeding facility in Zamboanga City, Philippines. To capture hen behavior, a TP-Link Tapo C510W outdoor WiFi camera was mounted on the ceiling at a height of 80 cm above the ground. The model demonstrated excellent performance in detecting static objects such as feeders and water cans. Among behaviors, pecking and walking were identified as the most common, while drinking and dust bathing were relatively rare. The YOLOv11-based activity recognition system successfully achieved real-time classification of hen behaviors with strong performance across most activity classes. The system reached 95% mAP50, with particularly high accuracy in detecting static objects and distinctive behaviors, thereby providing a solid foundation for future improvements in recognizing more complex or challenging behaviors. Full article

The objective of this study was to evaluate the effects of dietary inclusion of increasing levels of soybean oil on milk yield, milk composition, and milk fatty acid profile in dairy cows. The experiment was designed as a 4 × 4 double Latin square with 21-day periods and used eight Holstein cows (body weight of 550 ± 19.5 kg and 200 ± 5 days in milk). The treatments evaluated were a basal diet without soybean oil and a basal diet added with 10, 20, or 30 g/kg DM of soybean oil. None of the treatments evaluated affected (p > 0.05) milk yield, dry matter intake, dry matter digestibility, or the concentration of fat, non-fat solids, protein, and lactose in milk. Furthermore, increasing levels of soybean oil included in the diets did not affect (p > 0.05) the milk concentration of butyric, caproic, caprylic, capric, lauric, pentadecanoic, palmitoleic, heptadecanoic, and linoleic fatty acids. However, dietary inclusion of soybean oil decreased (linear effect; p ≤ 0.05) the milk concentration of myristic, palmitic and oleic fatty acids. In contrast, higher concentrations (linear effect; p ≤ 0.05) of stearic fatty acids were observed in the milk of dairy cows fed soybean oil in their diet. In conclusion, dietary inclusion of increasing levels of soybean oil (30 g/kg DM) modifies the fatty acid profile of milk without affecting milk yield or the protein, fat, or lactose content. Full article

To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on gel properties were systematically investigated. Results suggested a significant two-way interaction (p < 0.05) between the oil–water ratio and XG content, which jointly optimized the three-dimensional network structure. The resulting gel (O40-XG0.5) exhibited rheological and textural properties—including an increased storage modulus (G′), hardness of 2420.74 g, and springiness of 0.97, which closely matched those of pork backfat. Microstructural and low-field NMR analyses suggested that XG may stabilize the oil–water interface via its amphiphilic nature and may form hydrogen bonds with starch, which could enhance the water/oil holding capacity and cooking stability (i.e., reduced oil exudation). This research offers a potential theoretical basis and technical pathway for developing plant-based solid fat replacers. Full article

The enrichment of chocolate with healthy beneficial ingredients represents an effective strategy to create functional food with high nutritional and bioactive potential. Comparisons were made between eight treatments derived by the factorial combination of 2 types of butter (milk and cocoa) and 4 concentrations of green barley powder addition (1%, 3%; 5%; and 7%), plus 2 untreated controls (milk butter and cocoa butter with no green barley powder addition), in terms of chemical, colorimetric, physical, antioxidant, mineral and sensory characteristics of white chocolate. Increasing addition of green barley to both milk and cocoa butter led to the decrease in dry matter, soluble solids, pH and fat in the produced chocolate, with the untreated controls always showing the highest values. Opposite trends were recorded for proteins, fiber, ash and mineral substances. The ‘L’, ‘a’ and ‘b’ color components gradually decreased from the untreated control to the highest concentration of barley powder addition both to milk and cocoa butter. The increasing integration of barley powder either into milk or cocoa butter resulted in the gradual decrease in F max compression and F max cutting of the chocolate manufactured, compared to the untreated control. The addition of barley powder to milk and cocoa butter elicited a gradual increase in all the antioxidants analyzed, i.e., vitamin C, carotenes, lycopene and xanthophylls, and of chlorophyll a and b, compared to the untreated control. Vegetal flavor attributes were enhanced by the increasing addition of green barley powder. The latter incorporation into milk and cocoa butter sheds light on the interesting topic of conceiving and applying the manufacture of innovative functional chocolate with high content of fiber, nutrients and antioxidants. Full article

The development of alternative fat systems for confectionery glazes requires precise control of melting behavior, solid fat content, and rheological performance. In this study, binary fat systems based on fully hydrogenated rapeseed oil (FHRSO) and refined sea buckthorn oil (RSBO) were developed and modified by chemical interesterification for application in non-tempered confectionery glazes. Interesterified blends with FHRSO/RSBO ratios of 10/90, 20/80, and 30/70 were characterized in terms of fatty acid composition, trans fatty acid isomers, melting behavior, solid fat content (SFC), and rheological properties. The investigated systems were distinguished by a high content of palmitoleic acid (C16:1) derived from RSBO, while increasing FHRSO content led to higher saturated fatty acid levels, higher melting temperatures, and increased SFC values. Among the tested formulations, the FHRSO/RSBO 20/80 blend exhibited the most balanced functional profile, showing moderate melting characteristics, an SFC value of approximately 15% at 30 °C, and favorable Casson viscosity for glaze processing. A confectionery glaze prepared with this fat system showed good flow behavior during application, rapid setting at ambient temperature, and stable surface appearance during 30 days of storage. The results demonstrate that chemically interesterified FHRSO/RSBO systems, particularly the 20/80 formulation, represent a promising alternative lipid base for non-tempered confectionery glazes. Full article

Consumers believe that expired products are unsafe, and, in most cases, misinterpreting the information on food labels often leads to large amounts of food waste. Yogurt is among the most widely eaten dairy products that can still be consumed after its expiration date, even though most consumers throw it away the very day it expires. The aim of this study was to determine whether commercial yogurts currently available on the market remain safe for consumption after their expiration date, with a view to reducing the amount of food waste generated in households. Therefore, the quality, stability, and edible safety of 10 commercial yogurts (two plain with 2% and 4% fat and the others with fruit, such as apricots, strawberries, bananas, blueberries, berries and strawberries, blackberries and raspberries, and cherries) stored at 4 °C before and at the expiration date were investigated. Physicochemical, textural, microbiological, and sensory analyses were performed to evaluate changes in functionality, safety, and acceptability of these yogurts. The results showed that, prior to their expiration date, certain yogurt samples (with apricots, strawberries, and blueberries, as well as plain yogurt with 4% fat) tested positive for total coliform bacteria, with values ranging from 20 to 50 CFU/g, suggesting substandard hygiene practices and insufficient sanitary conditions during and following the production process. No Escherichia coli, Listeria, Salmonella, Enterobacter spp., or Enterococcus spp. were detected in any of the yogurt samples that were within their expiration date. Blueberry, berry, and strawberry yogurts change their physical and chemical properties less than other types of yogurts analyzed after expiration. Yogurts containing berries and strawberries, blackberries, and raspberries remain safe at the expiration date, as they do not show the presence of harmful microorganisms such as coliform bacteria, Escherichia coli, Enterobacter spp., Enterococcus spp., Listeria, or Salmonella. Yogurt with berries and strawberries appears to be the most suitable from a microbiological point of view at expiration, as it has a low total mesophilic bacteria count and lactic acid bacteria exceeding 1 × 10⁶ CFU/g. At the time of expiration, this fruit yogurt type (with berries and strawberries) had a total solids content of 21.29%, 5.22% protein, 2.11% fat, 13.19% carbohydrates, 4.07 pH, 26.79% syneresis, 73.21% water retention capacity, 64.78% total phenolic content, and 10.55% DPPH (inhibition percentage). Nevertheless, at the time of expiration, from a sensory perspective (only appearance and consistency, odor, and color, without taste), the yogurt samples that were most appreciated contained blackberries and raspberries. The obtained results indicate that only certain types of fruit yogurts stored unopened at 4 °C may remain safe and edible after the expiration date, but further studies are needed to help the dairy industry and policymakers promote the reduction in food waste in households. Full article

The comprehensive quality assessment of raw milk from small-scale producers remains essential for improving dairy sector competitiveness. This study employed a multivariate approach to correlate the physicochemical, colorimetric, and sensory profiles of raw milk from eleven producers in the town of Supe, Barranca, Lima, Peru. Milk samples were analyzed using a Lactoscan MCC ultrasonic analyzer, CIEL*a*b* colorimetry, and the Flash Profile sensory method. Data integration and interpretation were performed using Analysis of Variance (ANOVA), Generalized Procrustes Analysis (GPA) and Hierarchical Multiple Factor Analysis (HMFA). The results revealed significant heterogeneity, identifying two distinct producer groups. A high-quality group (DF7, DF10, DF11) presented adequate physicochemical parameters: high fat content (>3.77%), total solids (>12.06%), normal freezing point (≈−0.53 °C), creamy color (high L* and b*), and positive sensory attributes (“fatty”, “creamy”). In contrast, a low-quality group (DF4, DF5, DF8, DF9) showed evidence of water adulteration (12–16%), reflected in an elevated freezing point (up to −0.44 °C), low solids-not-fat, and defective sensory profiles (“tasteless”, “salty”). The HMFA demonstrated a strong concordance between instrumental and sensory data sets, identifying water adulteration and fat content as the primary drivers of quality variation. This integrated methodology provides a robust diagnostic tool for quality-based payment systems and targeted technical assistance, offering a replicable model for enhancing quality control and valorizing raw milk in smallholder dairy systems. Full article

This work evaluated the influence of oil type (sunflower vs. fish oil) and hydroxypropyl methylcellulose (HPMC) concentration on the properties of oleogels obtained by the emulsion-templated method. Oil-in-water emulsions were prepared and air-dried to produce oleogels containing 2.9–5.8% (w/w) HPMC. All oleogels exhibited solid-like behaviour, with viscoelastic moduli increasing with polymer concentration, and showed a high thermal stability. At a comparable HPMC content, fish oil oleogels developed stiffer networks than those obtained with sunflower oil. Texture analysis indicated a linear increase in hardness with HPMC content across both oils, while cohesiveness and adhesiveness were more influenced by oil nature. Oil-binding capacity (OBC) increased markedly with polymer content, exceeding 90% in most systems. However, fish oil oleogels consistently showed lower retention. Colour parameters were only slightly affected by HPMC concentration and were mainly determined by the intrinsic colour of each oil. Overall, both oil type and polymer concentration were shown to be critical factors determining the structural, mechanical, and functional characteristics of HPMC-based oleogels, providing useful information for the development of structured lipid systems as potential substitutes for conventional solid fats. Full article