Search Results (314)

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

Controlled atmosphere (CA) is widely employed to preserve perishable foods, yet its potential effects on the quality of thermally processed bone broth remain poorly understood. This work systematically investigated the influences of ventilation time (0, 1, and 3 s), ventilation frequency (30, 60, 90, and 110 cycles), and cooking duration (25, 30, 38, and 45 min) on the overall quality of pork bone broth. A single-factor experimental design was adopted with three replications per treatment. Results showed that CA treatment effectively improved the sensory properties of pork bone broth, including color, aroma, and taste. Different CA processing parameters differentially affected the accumulation of diglycerides, proteins, peptides, amino acids and lipid oxidation-related flavor compounds, as well as antioxidant activities and emulsion stability. Specifically, prolonged ventilation promoted the accumulation of diglycerides and medium-sized peptides (1–7 kDa) but concurrently reduced solids, fat content, and ABTS radical scavenging activity, suggesting a trade-off between flavor precursor generation and oxidative stability. Furthermore, most quality indicators initially increased with rising ventilation frequency but subsequently declined at excessive levels, with optimal values attained at moderate frequencies. Notably, CA conditions that enhanced the formation of desirable flavor compounds also increased the accumulation of lipid oxidation byproducts, highlighting a critical balance required for achieving optimal product quality. Ultimately, it was found that a ventilation time of 1 s, a ventilation frequency of 60 cycles per minute, and a cooking duration of 30 min maximized the benefits of controlled atmosphere (CA) processing, thereby achieving optimal sensory properties, flavor profiles and nutritional composition in pork bone broth. This study provides fundamental data to support the development and quality regulation of thermally processed meat broths. Full article

Maize silage can play a key role in policies aimed at stabilising local energy systems, as it constitutes a critical renewable feedstock for European biogas plants. By providing a dense and predictable source of chemical energy, it supports balance and reliability in the agricultural energy sector. To convert this potential into stable energy production, operators require kinetic models that translate routine silage quality indicators into concrete guidance for digester operation and control. Therefore, the aim of this article was to evaluate the batch kinetics of anaerobic digestion (AD) of maize silage and to select an adequate model for describing biochemical methane potential (BMP) profiles and associated energy recovery in the context of start-up, organic loading rate (OLR), hydraulic retention time (HRT) and feedstock preparation. Ten batches of silage (A–J) were examined, covering a realistic range of pH, electrical conductivity (EC), dry and volatile solids, ash, protein–fat–fibre fractions, fibre composition (NDF, ADF and ADL), derived fractions (hemicellulose, cellulose, and residual organic matter (OM)), C/N ratio and macro-/micronutrient profiles, including trace elements relevant to methanogenesis (Ni, Co, Mo, and Se). BMP tests were carried out in batch mode, and the resulting curves were fitted using the modified Gompertz and a first-order kinetic model. Methane yields of approx. 100–120 m³ CH₄/Mg fresh matter (FM) and 336–402 m³ CH₄/Mg volatile solids (VS), with CH₄ contents of 52–57% v/v, were typical for energy-grade maize silage. Kinetic and energetic behaviours were governed mainly by residual OM and hemicellulose (shortening the lag phase and increasing the maximum methane production rate), the ADL/cellulose ratio (controlling the slower hydrolytic tail), EC and Na/Cl/S (extending the lag phase), and C/N together with Ni/Co/Mo/Se (stabilising methanogenesis). The modified Gompertz model reproduced BMP curves with a pronounced lag phase and asymmetry more accurately (lower error and better information criterion values), and its parameters directly support start-up design, OLR ramp-up and energetic performance optimisation in bioenergy reactors. The novelty of this work lies in combining batch BMP tests, comparative kinetic modelling and detailed silage characterisation to establish quantitative links between kinetic parameters and routine maize silage quality indicators that are directly relevant for biogas plant operation and renewable energy production. Full article

This study provides a comprehensive evaluation of waste-to-energy (WtE) technologies in Saudi Arabia, focusing on municipal solid waste (MSW) across various cities, in alignment with Saudi Vision 2030. Saudi Arabia generates approximately 16 million tons of MSW annually, primarily composed of organic matter (37–57%), followed by paper (11–28%) and plastics (5–36%). According to Vision 2030 projections, MSW generation is expected to increase to approximately 30 million tons per year by 2033, driven by population growth, urbanization, and increased tourism activities. Waste quantities notably increase during the Hajj and Ramadan seasons. The study assesses three main WTE technologies: biochemical, chemical, and thermochemical processes. Anaerobic digestion (AD) effectively converts organic waste into biogas with a methane content of 60% to 80%, potentially yielding up to 2.99 TWh annually. Transesterification efficiently targets fats in waste, generating around 244.2 GWh per year. Thermochemical processes, including incineration, gasification, and pyrolysis, are suitable for high-calorific waste. Incineration can significantly reduce waste volume and generate up to 2073 MW while lowering GHG emissions. Economic assessments reveal that biochemical methods are the most cost-effective for managing organic waste, while thermochemical methods, despite higher capital costs, achieve significant energy recovery. Integrating WTE technologies with recycling is crucial for enhancing environmental sustainability and supporting Saudi Arabia’s Vision 2030 objectives. Full article

This study examined the effects of average daily gain (ADG) during gestation on growth, nutrient digestibility, metabolic response, and subsequent milk yield and composition in dairy heifers. Twenty pregnant Holstein × Gyr heifers (450 ± 5.0 kg; 18 ± 1.1 months) were randomly assigned to moderate (MOD; target 0.35 kg/day) or high (HIG; target 0.70 kg/day) ADG groups, and received a total mixed ration from day 70 of gestation until calving. Body growth, blood metabolites, and lactation performance after birth were measured. At calving, HIG heifers had greater body weight (p < 0.01) and thoracic perimeter (p = 0.02). Nutrient digestibility and most blood metabolites were not affected by ADG (p > 0.05), except for triiodothyronine concentrations, which differed between treatments over time (p < 0.01). Milk yield and energy-corrected milk were not affected by gestational ADG (p > 0.10), while milk fat and total solids showed numerical treatment × week interactions (p ≤ 0.10). These results indicate that higher ADG during gestation increases body reserves at calving but does not affect milk yield. The moderate ADG for Holstein × Gyr heifers during gestation may improve milk quality through higher fat and solids content, emphasizing the importance of tailoring growth strategies for heifers during gestation. Full article

Background: This study evaluated the effects of rumen-protected choline (RUPCHOL) supplementation in dairy cows from 21 days before calving to 28 days postpartum. The objective was to determine how RUPCHOL influences metabolic status, milk composition, and subsequent calf growth until weaning. Methods: Twenty-seven pregnant Holstein cows were assigned to a Control group (n = 13) or an RUPCHOL group (n = 14), both receiving a total mixed ration (TMR), with the RUPCHOL group supplemented with 15 g/day of choline chloride. Cows were monitored during prepartum, calving, and postpartum periods for body weight, body condition score, dry matter intake, rectal temperature, milk yield and composition, and blood metabolites. Results: RUPCHOL supplementation tended to reduce serum aspartate aminotransferase and lowered concentrations of non-esterified fatty acids and β-hydroxybutyrate, indicating improved metabolic status. Milk total solids, fat, and protein percentages were higher in RUPCHOL-fed cows, suggesting enhanced milk quality. Maternal supplementation did not affect colostrum immunoglobulin G (IgG) content or calf body weight and body measurements (heart girth, wither height, hip height, and body length) from birth to weaning. Conclusions: In summary, RUPCHOL supplementation improved indicators of metabolic health and milk composition of dairy cows during the peripartum period without altering calf growth outcomes. Full article

The growing demand for healthier food options has accelerated the development of innovative fat-replacement strategies in spreadable products. Oleogels are semi-solid systems formed by structuring edible oils. Recently, these systems have emerged as a promising solution for reducing saturated fat content without compromising product quality, texture, or sensory attributes. A systematic review was conducted following the PRISMA 2020 protocol, supplemented by a bibliometric analysis. Research was identified through searches in Web of Science, Scopus, Wiley, Springer, MDPI, and Google Scholar for studies published between 2020 and 2024. Inclusion criteria focused on original research articles in English involving food-sector applications of oleogels and aerogels in sweet spreads. Study quality and risk of bias were assessed by two independent reviewers based on methodological relevance and data integrity. Results were synthesized through a narrative approach and bibliometric mapping. After screening 490 records, 34 original research articles were included. Bibliometric data highlighted a clear trend shifting from foundational lipid structuring research in 2020 toward complex, product-specific functional applications by 2024. Overall, the results suggest that these structured systems are viable replacements for traditional saturated fats, providing comparable spreadability and stability. Funding: This work was supported by the Croatian Science Foundation under the project IP-2022-10-1960. This systematic review was not registered in a public database. Full article

This study examines the feasibility of incorporating cocoa bean hulls (CBH) into chocolate in order to improve the resource efficiency of the cocoa value chain. The substitution of cocoa nibs with pre-milled cocoa bean hulls without adjustment of fat content was investigated in dark chocolate. The reference R100.0 (dark chocolate, 0% CBH) was compared with V75.25 (25% of cocoa nibs replaced; 16.25% CBH total) and V50.50 (50% replacement; 32% CBH total). Increasing CBH significantly elevated viscosity and yield stress, and firmness rose correspondingly. Both effects align with the literature attributing such increases to higher solids loading and reduced fat content. Colour analysis (ΔE) showed distinct differences between R100.0 and V50.50. Environmental impact was reduced by 16% for V75.25 and 32% for V50.50. According to the EU Novel-Food-Status-Catalogue, CBH is not classified as novel food. While CBH is typically regarded as an underutilized by-product, this study demonstrates its potential as a functional, cost-reducing ingredient in dark chocolate formulations when applied at optimized inclusion levels. Full article

This study was conducted to investigate the effects of dietary polyunsaturated fatty acid (PUFA) levels and FME (flavor and multiple enzymes) on the reproductive performance, nutrient digestion, and metabolism, immunity, and antioxidant capacity of sows and piglets. Forty primiparous sows [Duroc × (Landrace × York)] were randomly assigned from day 107 of gestation to day 7 post-weaning to one of four dietary treatments, low PUFA (4.6% tallow, LP), high PUFA (4.6% fish oil, HP), and LP and HP, each supplemented with 600 mg/kg FME (LP + FME, HP + FME). Results showed that dietary HP + FME supplementation significantly alleviated sow backfat loss during lactation (p < 0.05). Dietary FME supplementation significantly increased milk lactose and solids-non-fat (p < 0.05) on day 15. Meanwhile, milk protein and true protein contents were significantly lower in the LP treatment than in the LP + FME and HP treatments. The apparent total-tract digestibility (ATTD) of ash and phosphorus was improved (p < 0.05) by both HP diets and FME supplementation. The ATTD of energy and dry matter was significantly higher in LP + FME treatment than in LP and HP + FME treatments (p < 0.05). HP diets increased serum malondialdehyde (MDA, p < 0.01), total superoxide dismutase (p < 0.05) in sows, and increased serum MDA and decreased hydrogen peroxide (H₂O₂) contents in piglets (p < 0.05). Dietary FME supplementation decreased serum H₂O₂ contents and increased serum catalase activity of sows and/or piglets (p < 0.05). The serum immune markers, lipid, and protein metabolites of sows and piglets were altered (p < 0.05 or p < 0.10) by HP diets and/or FME supplementation. In conclusion, dietary fish oil (4.6% of diet replacing tallow) and FME (600 mg/kg) supplementation improved lactating performance by improving nutrient digestibility, body reserve mobilization, antioxidant capacity, and health state of sows and piglets. Full article

The present study evaluates the impact of cavitation on the performance of the chemical refining of rapeseed oils and the enzymatic interesterification of fat blends using a powerful UP400S ultrasonicator (400 W, 20 kHz). Ultrasound-assisted alkali neutralization achieved efficiency comparable to that of the conventional 60 min process in only 7 min, with similar refining losses (5.04–6.80 wt.%), although slightly higher lipid peroxidation was observed. Performing the ultrasound cavitation under a protective nitrogen atmosphere minimized the formation of lipid peroxides and their breakdown products (i.e., hexanal, nonanal), partially protected tocopherols, and improved oxidative stability (IP at 120 °C = 3.9–4.4 h). Ultrasound-assisted enzymatic interesterification (EIE) of palm kernel fat and a palm stearin blend catalyzed by immobilized lipases (Lipozyme TL IM, Lipozyme RM IM, Novozyme 435) was carried out for the first time. Cavitation accelerated triacylglycerol rearrangement, reduced reaction time from 6 h (9.0·10⁻³ to 1.6·10⁻² min⁻¹) to only 1 h (5.5·10⁻² to 1.2·10⁻¹ min⁻¹), and significantly affected melting point stabilization and solid fat content profile. In summary, ultrasound cavitation substantially enhanced mass transfer and reaction kinetics, demonstrating strong potential for process intensification in the edible oil industry. Further optimization of reaction conditions is required before large-scale industrial implementation. Full article

Tibetan sheep, a unique breed indigenous to the Qinghai–Tibet Plateau, exhibit remarkable adaptations to high-altitude hypoxia, and their muscle quality is a key economic determinant. However, the molecular mechanisms by which exercise regulates meat quality in this breed remain poorly understood. This study aimed to systematically investigate the effects of different exercise volumes on the biceps femoris muscle of Tibetan sheep, integrating histological analysis with high-throughput transcriptome sequencing. We compared a low-exercise group with a high-exercise group and found that long-term endurance exercise resulted in phenotypic changes suggestive of a shift toward oxidative muscle fiber characteristics. This adaptation was characterized by significantly reduced muscle fiber diameter and cross-sectional area, alongside a crucial increase in intramuscular fat content, collectively enhancing meat tenderness, flavor, and juiciness. Transcriptomic analysis revealed extensive gene expression reprogramming, identifying 208 mRNAs and 490 lncRNAs that were differentially expressed and primarily associated with muscle fiber transition and energy metabolism. Furthermore, we constructed a putative lncRNA-miRNA-mRNA competing endogenous RNA network based on expression correlations and bioinformatic predictions, highlighting potential key regulatory axes such as LOC105603384/miR-16-z/MYLK3, LOC121820630/miR-381-y/NOX4, and LOC132659150/oar-miR-329a-3p/NF1. These findings provide a new perspective on the molecular basis of exercise-induced muscle adaptation in high-altitude animals and offer a solid theoretical framework for improving meat quality through scientific livestock management. Full article