Suchergebnisse

Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and evaluated their nutritional composition. Among the cultivars, proximate composition of the flours varied with moisture, ash, protein, and fibre ranging from 4.59 - 6.85, 2.01 - 2.56, 2.54 - 3.47, and 0.95 - 1.37% (dry basis), respectively. Significantly higher β-carotene contents (± 9 µg) were found in flours from Orishele and Pelipita cultivars, whereas flours from Aloga 2M and Kpahissi cultivars yielded the highest content of vitamin C (9.64 µg). Flour from Kpahissi cultivar exhibited higher water and oil absorption capacity (161.29 and 81.29%, respectively) than the other flours. In addition, higher viscosity, emulsion, and foaming capacities were recorded in flour from Kpahissi cultivar. Flours from different plantain cultivars differed in their physicochemical and functional properties, and could therefore be used in various food domains. In that respect, Kpahissi, Orishele, and Aloga 2M flours could be more suitable in the formulation of particular composite flour for specific uses having the functional parameters such as water and oil absorption, viscosity, emulsion, and foaming capacities.

This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.

AbstractKeeping horses in good condition requires providing them with living conditions that meet welfare requirements. These animals should be accommodated with suitable space, access to high nutritional fodder and water, and a suitable microclimate in their shelters. When it comes to the environment in the stables, a serious problem is created by particulate matter (PM), which consists of bacteria. PM concentration may be responsible for developing multiple lower respiratory tract diseases in horses, including allergies and recurrent airway obstruction (RAO). In turn, these ailments may lead to decreasing equine physical and mental fitness. Additionally, people who spend time in the stables are exposed to the same harmful factors. The study was conducted in Udórz Stud Farm located in the southern region of Poland. The study was carried out in 2 different types of stables: 3 runners (a type of stable where horses are housed together and occasionally linked up, e.g., for feeding or grooming) and 2 box stables. The research continued for 2 years and the samples were collected in each season. The bioaerosol samples were collected using a six-stage Andersen-Graseby cascade impactor to assess size distribution and concentrations of airborne bacteria. PM concentration was analyzed using the DustTrak™ II Aerosol Monitor 8530, while microclimate parameters were measured using the Kestrel 5000 Weather Meter. There are almost no studies concerning size distribution of airborne bacteria, individual PM fractions, and the impact of everyday handling on the changes in the bioaerosol and PM concentration. This preliminary study provided basic information on this subject. We have revealed a strong correlation between high PM and bacterial aerosol concentrations. Higher contamination levels were recorded in runners, as compared to box stables. The highest bacterial aerosol level was detected in the spring. The analysis of the fractions of the bacterial aerosol in the stables indicated the highest share of ultra-fine fraction (0.65–2.1 µm), while respirable fraction (below 4.7 µm) exceeded 75%. It was established that the concentration of the bacterial aerosol inside the stables was many times higher than outside. It depended significantly on everyday activities undertaken in the stables, like feeding or cleaning. Taking the above into account, a different cleaning system should be developed (a wet cleaning system, with the use of water) and excrement should be removed more frequently.

Abstract These researches aimed determine the quality parameters, the nutritional profile, and the thermogravimetric and oxidative behavior of Muruci (Byrsonima crassifolia L .) oil obtained by supercritical CO2 extraction. The results showed an average oil yield of 5.50%. The acidity and peroxide values show good quality and conservation standards, according to the Brazilian legislation. The fatty acid profile indicates a predominance of unsaturated fatty acids with levels above 60%, highlighting the presence of fatty acids omega-6 and omega-9. The thermogravimetric curves showed oil stability at temperatures around 200 °C and exothermic peaks characteristic of mass loss close to 250 °C. The data of oxidative induction time determined by the Rancimat method showed thermal oxidative stability of 20.85 h for the oil obtained. The Fourier transform infrared (FTIR) spectroscopic profile evidenced chemical compounds with predominantly unsaturated structures, confirming its fatty acid profile. Based on the results of the oil analysis, it is possible to recognize the potential of this species in terms of nutritional, functional, and thermo-oxidative stability aspects.

ABSTRACT Fruit pulp is the most basic food product obtained from fresh fruit processing. Fruit pulps can be cold stored for long periods of time, but they also can be used to fabricate juices, ice creams, sweets, jellies and yogurts. The exploitation of tropical fruits has leveraged the entire Brazilian fruit pulp sector due mainly to the high acceptance of their organoleptic properties and remarkable nutritional facts. However, several works published in the last decades have pointed out unfavorable conditions regarding the consumption of tropical fruit pulps. This negative scenario has been associated with unsatisfactory physico-chemical and microbiological parameters of fruits pulps as outcomes of little knowledge and improper management within the fruit pulp industry. There are protocols for delineating specific identity and quality standards (IQSs) and standardized good manufacturing practices (GMP) for fruit pulps, which also embrace standard operating procedures (SOPs) and hazard analysis and critical control points (HACCP), although this latter is not considered mandatory by the Brazilian legislation. Unfortunately, the lack of skilled labor, along with failures in complying established protocols have impaired quality of fruit pulps. It has been necessary to collect all information available with the aim to identify the most important hazards within fruit pulp processing lines. Standardizing methods and practices within the Brazilian fruit pulp industry would assurance high quality status to tropical fruit pulps and the commercial growth of this vegetal product towards international markets.

ABSTRACT Fruit pulp is the most basic food product obtained from fresh fruit processing. Fruit pulps can be cold stored for long periods of time, but they also can be used to fabricate juices, ice creams, sweets, jellies and yogurts. The exploitation of tropical fruits has leveraged the entire Brazilian fruit pulp sector due mainly to the high acceptance of their organoleptic properties and remarkable nutritional facts. However, several works published in the last decades have pointed out unfavorable conditions regarding the consumption of tropical fruit pulps. This negative scenario has been associated with unsatisfactory physico-chemical and microbiological parameters of fruits pulps as outcomes of little knowledge and improper management within the fruit pulp industry. There are protocols for delineating specific identity and quality standards (IQSs) and standardized good manufacturing practices (GMP) for fruit pulps, which also embrace standard operating procedures (SOPs) and hazard analysis and critical control points (HACCP), although this latter is not considered mandatory by the Brazilian legislation. Unfortunately, the lack of skilled labor, along with failures in complying established protocols have impaired quality of fruit pulps. It has been necessary to collect all information available with the aim to identify the most important hazards within fruit pulp processing lines. Standardizing methods and practices within the Brazilian fruit pulp industry would assurance high quality status to tropical fruit pulps and the commercial growth of this vegetal product towards international markets.

Fifty potato genotypes from twenty-four different countries of origin, four different flesh colours (yellow, purple, red and marble) and different cultivation types (Andean accessions, landraces, breeder lines and cultivated varieties) were studied in terms of their nutritional and physicochemical characteristics. In general, cultivated varieties and breeder lines showed the highest similarity (slight differences only in some particular fatty acids distributions: C10:0, C12:0 and C22:0) concerning the physicochemical parameters assayed in this work, independently of the geographical origin or tuber flesh colour of these genotypes. Nonetheless, some of the studied landraces and Andean accessions proved to be similar enough to be considered as genotypes with good potential for commercial cultivation. These results can contribute to the supply of new potato genotypes into sustainable farming systems, supporting the protection of potato biodiversity, particularly Andean accessions, landraces and coloured genotypes (red or purple flesh) which are not widely cultivated so far. ; S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros contract. GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. ; info:eu-repo/semantics/publishedVersion

Not Available ; Aim: Immobilised fungal phytase production from the novel strain Aspergillus foetidus MTTC 11682 and optimisation of cultural conditions for a better and continuous economic yield. Study Design: The study was designed based on the classical method of changing one independent variable while fixing all other at a certain level- one factor at a time, a close ended system for the optimisation of fermentation process. Methodology: Physical and nutritional parameters were optimised for phytase production and subjected to statistical analysis. Adsorption and Entrapment techniques were employed to immobilise the production strain. Results: The optimum physical conditions for augmenting the yield up to 6 days incubation period were as follows: pH of 3.5, 30ºC temperatures and 5% inoculum size. Amongst the nutritional parameters, lactose and sodium nitrate were found to be the best carbon and nitrogen sources. K++, Mg++, Mn++ and Fe++ ions supported the phytase production. TritonX 100 and tween 80 showed an inducing effect on the secretion of phytase enzyme. Immobilised fungal phytase production resulted in an increased yield of 32.5% with poly urethane foam (PUF) as the matrix. A scale up fermentation resulted in an activity of 52.7 FTU/mL for immobilised cells as compared to 25.5 FTU/mL by its free counterpart. Conclusion: Phytase produced in an optimised media employing immobilised Aspergillus foetidus 11682 on poly urethane foam cubes exhibited better phytase activity, improved stability and long shelf life. ; Department of Biotechnology (S.R.C.No_Bt/PR3178/AAQ/ 01/476/01/476/2011), Government of India

International audience ; Models as InraPorc® have been developed to simulate pig growth and to determine nutrient requirements. They are largely applied to conventional breeds but so far not to local breeds. Our study aimed to use InraPorc® to determine nutrient requirements of growing pigs from local breeds in H2020 EU project TREASURE. Data on feed composition, allowance and intake, and body weight (BW) were extracted from literature reports or experiments conducted within the project. They were used to calibrate parameters defining a growth and intake profile in InraPorc®. We obtained 15 profiles from 9 breeds (Alentejano, Basque, Bísaro, Calabrese, Cinta Senese, Iberico, Krškopolje, Mangalitsa Swallow Bellied and Moravka). Breeds had 1 to 3 profiles depending on experimental conditions or data sources. Conditions of the study affected calibration results. The mean protein deposition (PD) was low for all breeds from 39.9 to 91.0 g PD/day vs over 110 g/d in conventional breeds. For 40-100 kg BW range, the age of the pigs at 40 kg BW was between 110 and 206 days, denoting different feeding management in addition to genetic differences. Average daily gain (ADG) and feed intake curves showed similar shape. Protein deposition rate was the highest in breeds with the highest ADG. Lysine requirements were largely covered in all studies and breeds, the highest requirements being observed with the highest ADG. In all breeds a low part of total body energy retention was dedicated to protein, conversely to lipids. Despite some methodological limitations, this study provides a first insight on nutrient requirements for some local breeds. Funded by European Union's Horizon 2020 RIA program (grant agreement no. 634476).

Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists' Society (AOCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. It was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.

Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists' Society (AOCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. It was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.

Models as InraPorc® have been developed to simulate pig growth and to determine nutrient requirements. They are largely applied to conventional breeds but so far not to local breeds. Our study aimed to use InraPorc® to determine nutrient requirements of growing pigs from local breeds in H2020 EU project TREASURE. Data on feed composition, allowance and intake, and body weight (BW) were extracted from literature reports or experiments conducted within the project. They were used to calibrate parameters defining a growth and intake profile in InraPorc®. We obtained 15 profiles from 9 breeds (Alentejano, Basque, Bísaro, Calabrese, Cinta Senese, Iberico, Krškopolje, Mangalitsa Swallow Bellied and Moravka). Breeds had 1 to 3 profiles depending on experimental conditions or data sources. Conditions of the study affected calibration results. The mean protein deposition (PD) was low for all breeds from 39.9 to 91.0 g PD/day vs over 110 g/d in conventional breeds. For 40-100 kg BW range, the age of the pigs at 40 kg BW was between 110 and 206 days, denoting different feeding management in addition to genetic differences. Average daily gain (ADG) and feed intake curves showed similar shape. Protein deposition rate was the highest in breeds with the highest ADG. Lysine requirements were largely covered in all studies and breeds, the highest requirements being observed with the highest ADG. In all breeds a low part of total body energy retention was dedicated to protein, conversely to lipids. Despite some methodological limitations, this study provides a first insight on nutrient requirements for some local breeds. Funded by European Union's Horizon 2020 RIA program (grant agreement no. 634476).

Models as InraPorc® have been developed to simulate pig growth and to determine nutrient requirements. They are largely applied to conventional breeds but so far not to local breeds. Our study aimed to use InraPorc® to determine nutrient requirements of growing pigs from local breeds in H2020 EU project TREASURE. Data on feed composition, allowance and intake, and body weight (BW) were extracted from literature reports or experiments conducted within the project. They were used to calibrate parameters defining a growth and intake profile in InraPorc®. We obtained 15 profiles from 9 breeds (Alentejano, Basque, Bísaro, Calabrese, Cinta Senese, Iberico, Krškopolje, Mangalitsa Swallow Bellied and Moravka). Breeds had 1 to 3 profiles depending on experimental conditions or data sources. Conditions of the study affected calibration results. The mean protein deposition (PD) was low for all breeds from 39.9 to 91.0 g PD/day vs over 110 g/d in conventional breeds. For 40-100 kg BW range, the age of the pigs at 40 kg BW was between 110 and 206 days, denoting different feeding management in addition to genetic differences. Average daily gain (ADG) and feed intake curves showed similar shape. Protein deposition rate was the highest in breeds with the highest ADG. Lysine requirements were largely covered in all studies and breeds, the highest requirements being observed with the highest ADG. In all breeds a low part of total body energy retention was dedicated to protein, conversely to lipids. Despite some methodological limitations, this study provides a first insight on nutrient requirements for some local breeds. Funded by European Union's Horizon 2020 RIA program (grant agreement no. 634476).

There is a growing demand for alternative protein sources in dog nutrition due to the high cost of the ingredient. Spray-dried egg (SDE) is a potential protein source in this context. The objective of this study was to evaluate the digestibility, palatability, and blood profile of diets containing different amounts of spray-dried egg (SDE) and the blood parameters of dogs fed these diets. For the study of digestibility and faecal quality (Experiment 1), eight Beagles were distributed in a double Latin square design (4X4), with four treatments (0, 4, 8, and 12% SDE) and four periods, totalling eight repetitions per treatment. In experiment 2, to evaluate palatability, 20 dogs were presented with two diets: 0% SDE vs 4% SDE. To evaluate the haematological factors (Experiment 3), eight dogs were maintained in a single group and were initially fed a control diet (0%SDE) for 10 days, followed by a diet containing 12% SDE for 10 days. In Experiment 1, a linear increase was found in the coefficients of total tract apparent digestibility (CTTAD) of dry matter (DM) and crude protein (CP) and in the metabolisable energy (ME) as the level of SDE was increased in the diet. The CTTAD of DM and CP in SDE and the ME obtained by regression analysis were 93.6%, 91.3%, and 5738.9 kcal kg-1, respectively, demonstrating that SDE is a highly digestible protein source for dogs. There were no changes in the stool characteristics of dogs fed SDE. The results of Experiment 2 indicate that the dogs preferred the diet that included 4% SDE. In the haematological study (Experiment 3), increases in albumin, red blood cells, haemoglobin, and total circulating protein were observed, with no change in the other histological variables. The inclusion of SDE improved the digestibility and palatability of the diet and increased the albumin content, red blood cell count, haemoglobin level, and total protein level without changing the faecal characteristics.

11 Páginas.-- 3 Figuras.-- 3 Tablas ; The transformations that may suffer directly brined table olive fat during processing were studied using cracked Aloreña de Málaga olive as a model. The classical studies showed that storage increased acidity and K270, but not peroxide value, K232 and ΔK. FA profiles, nutritional fat subclasses, and TAGs suffered several significant changes along processing, although some could be spurious. Compositional data (CoDa) analysis identified C18:2n-6 and C18:1c, and their corresponding TAGs as the most affected compounds, conclusion that was particularly evident after weighted CoDa log-ratio analysis (LRA). Thus, CoDa analysis is a promising alternative statistical tool to study table olive FA, TAG profiles and fats in general. Most of the quality parameters' values and FA and TAG concentrations were compatible with Virgin Olive Oil (VOO), showing that the fat quality and nutritional characteristics of natural green olives in brine could be comparable to that of VOO. ; This work was supported by the "Comisión Interministerial de Ciencia y Tecnología" (CICYT-EU Spanish Government) under projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European Regional Development Funds (ERDF) and Junta de Andalucía through financial support to group AGR-125. We also thank Elena Nogales Hernández for technical assistance. ; Peer reviewed