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Qadir S, Latif M, Wu WF, Feng F, Alonazi WB, Amjad A, Chen CC, Ur Rehman Z, Khan A, Iqbal F. Exposure to Imidacloprid under variable conditions disturbs the muscle fatty acid profile of a fresh water non target fish: Labeo rohita. Anim Biotechnol 2024; 35:2307020. [PMID: 38258977 DOI: 10.1080/10495398.2024.2307020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2024]
Abstract
Economy of Pakistan is heavily dependent upon agriculture and extensive use of pesticide is quiet common to enhance the crop yield. Imidacloprid is among the first choice pesticides in Pakistan and it has been reported that through run off along with water it ends up in water bodies affecting non target aquatic fauna. Through the present investigation, we are reporting the effects of Imidacloprid on the fatty acids composition of a non-target, commercially important carp: Labeo rohita. Fish were exposed to sub lethal concentration of Imidacloprid (120 mgL1) for 2, 4 and 8 days (short term) as well as for 16, 32 and 64 days (long term experimental conditions). Pesticide untreated controls were also maintained for each treatment. Following the specific Imidacloprid exposure, fatty acid composition (%) was determined in the muscle of all experimental groups by using gas chromatography. Fish exposed to Imidacloprid for 8 days had reduced Palmitic acid (p = 0.02) and elevated muscle Arachidic acid (p < 0.001) than control group. Labeo rohita exposed to the pesticide for 32 days had elevated muscle Oleic (p = 0.02) and Linoleic acid (p = 0.02) while fish exposed to Imidacloprid to 64 days had reduced muscle Palmitic (p = 0.04) and Oleic acid (p = 0.03). In conclusion, we are reporting that the exposure to sub lethal concentration of Imidacloprid disturb the muscle fatty acid composition of Labeo rohita that may affect its food quality. The effects were more pronounced under long term experimental conditions and were probably due to potentiating lipid peroxidation and disturbed fish metabolism upon Imidacloprid exposure.
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Affiliation(s)
- Shazia Qadir
- Institute of Zoology, Bahauddin Zakariya University, Multan, Pakistan
| | - Muhammad Latif
- Division of Science and Technology, Department of Zoology, University of Education Lahore, Lahore, Pakistan
| | - Wen-Feng Wu
- Department of Radiology, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chiayi, Taiwan
| | - Fengqin Feng
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Wadi B Alonazi
- Health Administration Department, College of Business Administration, King Saud University, Riyadh, Saudi Arabia
| | - Arwah Amjad
- Division of Science and Technology, Department of Zoology, University of Education Lahore, Lahore, Pakistan
| | - Chien-Chin Chen
- Department of Pathology, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chiayi, Taiwan
- Department of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan
- Department of Biotechnology and Bioindustry Sciences, College of Bioscience and Biotechnology, National Cheng Kung University, Tainan, Taiwan
- Program in Translational Medicine, Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung, Taiwan
| | - Zia Ur Rehman
- Department of Physiology, The Islamia University Bahawalpur, Bahawalpur, Pakistan
| | - Adil Khan
- Department of Botany and Zoology, Bacha Khan University, Charsadda, Khyber Pakhtunkhwa, Pakistan
| | - Furhan Iqbal
- Institute of Zoology, Bahauddin Zakariya University, Multan, Pakistan
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Castillo-Luna A, Priego-Capote F. Phenolic enrichment of foods curated in olive oil: Kinetics and chemical evaluation. Food Chem X 2024; 22:101398. [PMID: 38694542 PMCID: PMC11061228 DOI: 10.1016/j.fochx.2024.101398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/04/2024] [Accepted: 04/17/2024] [Indexed: 05/04/2024] Open
Abstract
Since ancient times food has been preserved in vegetable oils for curation. Nevertheless, the transfer of bioactive compounds from these oils to curated foods has not been studied. This research has evaluated the phenolic enrichment of foods curated in olive oil. For this purpose, six foods (fish, vegetables, and cheese) were immersed in olive oil for 30 days and analyzed to determine these antioxidant phenols by LC-MS/MS. Oleuropein aglycone, hydroxytyrosol and tyrosol were the main phenols quantitatively enriched in the foods (up to 42.1, 26.2 and 53.0 mg/kg, respectively). The total phenolic content ranged from 5.8 to 12.1 mg in the evaluated foods taking as reference the recommended daily intake (150 g for fish, 200 g for vegetables, and 50 g for cheese). This research proves the phenolic enrichment of foods curated in olive oil, which can hypothetically increase their antioxidant and bioactive properties.
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Affiliation(s)
- A. Castillo-Luna
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain
- Agrifood Campus of International Excellence (ceiA3), University of Cordoba, Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
| | - F. Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain
- Agrifood Campus of International Excellence (ceiA3), University of Cordoba, Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
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3
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Fan Z, Wang L, Jiang Q, Fan D, Xiao J, Wang M, Zhao Y. Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oil. JOURNAL OF HAZARDOUS MATERIALS 2023; 442:130134. [PMID: 36303358 DOI: 10.1016/j.jhazmat.2022.130134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/29/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
Home cooking has been considered as an indoor pollution problem since cooking oil fumes contain various toxic chemicals such as aldehydes. Fortifying edible oils with docosahexaenoic acid (DHA) has been applied to enhance the nutritional value of oils. This study designed a frying simulation system and examined the effect of oil type, DHA fortification, heating time, and addition of natural antioxidant on the emissions of aldehydes from heated oils. Results showed that linseed oil had the highest total aldehyde emissions, followed by soybean oil, peanut oil, and palm oil. Fortifying soybean oil with DHA increased the toxic aldehydes emitted. Quercetin, a flavonoid, significantly reduced aldehydes emitted from DHA-fortified soybean oil (by up to 39.80%) to levels similar to those of normal soybean oil. Further analysis showed that DHA-fortified soybean oil with quercetin had a significantly higher DHA and unsaturated fatty acids (UFAs) content than the control oil at each heating time point. The result indicated that quercetin inhibited emissions of aldehydes, at least in part, by protecting UFAs from oxidation. Collectively, quercetin could be used as a natural additive in DHA-fortified and normal cooking oils to reduce aldehyde emissions, indoor air pollution, and preserve functional DHA and other UFAs.
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Affiliation(s)
- Zhenyu Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Li Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
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4
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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Singh H, Kumar Y, Meghwal M. Encapsulated oil powder: Processing, properties, and applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Himani Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Yogesh Kumar
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova Padua Italy
| | - Murlidhar Meghwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
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Di Giorgio L, Salgado PR, Mauri AN. Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:206-213. [PMID: 34061354 DOI: 10.1002/jsfa.11347] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/09/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. RESULTS Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. CONCLUSION Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Luciana Di Giorgio
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Pablo Rodrigo Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
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7
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DHA-Rich Aurantiochytrium Biomass, a Novel Dietary Supplement, Resists Degradation by Rumen Microbiota without Disrupting Microbial Activity. Appl Microbiol 2022. [DOI: 10.3390/applmicrobiol2010004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
We first sought to evaluate the effect of dietary supplementation with the docosahexaenoic acid (DHA)-rich microalgae, Aurantiochytrium limacinum (AURA), on rumen fermentation and the resistance of DHA to degradation and biohydrogenation by rumen microbes through ex vivo fermentation experiments. Subsequently, we sought to quantify the diet-derived DHA content of milk and the impact of AURA on microbial composition and metabolism in a pilot feeding trial with rumen-cannulated dairy cows. To achieve our aims, rumen fluid from cannulated cows was used as inoculum, and the effect of AURA inclusion on fermentation ex vivo was examined. At doses corresponding to the amount of AURA recommended for commercial production animals, only ~10% of DHA was degraded or biohydrogenated by rumen microorganisms. The results show that feeding with AURA had no effect on either total bacterial density or short-chain fatty acid production. Real-time quantitative PCR analysis of the rumen fluid samples collected during a seven-week in vivo trial revealed that microbes related to lactic acid metabolism and methanogenesis were significantly suppressed by the AURA-supplemented diet. The DHA concentration in milk increased over 25-fold with the AURA-supplemented diet and dropped by 30–40% within one week of washout. The addition of A. limacinum biomass to dairy cow diets resulted in positive effects on rumen microbial composition with no adverse effect on fermentation activity. AURA-derived DHA was stable, with only modest degradation in the rumen, and was successfully deposited in milk. This is the first study to investigate the effect of supplementing the diet of dairy cows with a protist-based biomass, namely, on important rumen fermentation parameters and on DHA deposition in milk, using a combination of ex vivo and in vivo approaches.
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Unnikrishnan P, Puthenveetil Kizhakkethil B, Chalil George J, Sivam V, Panda SK, Ninan G, Zynudheen AA. Characterization of Health Beverage Fortified with Peptides from Yellowfin Tuna. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1974631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Parvathy Unnikrishnan
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Kochi-29, India
| | | | - Joshy Chalil George
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Kochi-29, India
| | - Visnuvinayagam Sivam
- Microbiology, Fermentation and Biotechnology, ICAR-CentralInstitute of Fisheries Technology, Kochi-29, India
| | - Satyen Kumar Panda
- Quality Assurance and Management, ICAR-Central Institute of Fisheries Technology, Kochi-29, India
| | - George Ninan
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Kochi-29, India
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Yu F, Xue C, Zhang Z. Mechanical characterization of fish oil microcapsules by a micromanipulation technique. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111194] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Ren X, Vilhjálmsdóttir BL, Rohde JF, Walker KC, Runstedt SE, Lauritzen L, Heitmann BL, Specht IO. Systematic Literature Review and Meta-Analysis of the Relationship Between Polyunsaturated and Trans Fatty Acids During Pregnancy and Offspring Weight Development. Front Nutr 2021; 8:625596. [PMID: 33842522 PMCID: PMC8027310 DOI: 10.3389/fnut.2021.625596] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 02/17/2021] [Indexed: 12/17/2022] Open
Abstract
Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and trans fatty acids (TFAs) may have an impact on offspring weight development. We conducted a systematic review and meta-analysis according to PRISMA guidelines to evaluate whether levels of these fatty acids during pregnancy influenced offspring weight development. Randomized controlled trials (RCTs) with DHA and/or EPA supplementation or cohort studies, which examined levels of DHA, EPA, or TFAs in maternal or neonatal blood samples and recorded offspring weight, were included. Overall, 27 RCTs and 14 observational studies were identified. The results showed that DHA and/or EPA supplementation doses >650 mg/day resulted in slightly higher birth weight (MD 87.5 g, 95% CI 52.3-122.6, n = 3,831) and combined BMI and BMI z score at 5-10 years (SMD 0.11, 95% CI 0.04-0.18, n = 3,220). These results were rated as moderate quality. Results from the observational studies were generally inconsistent. High TFA levels during pregnancy seemed to be associated with lower birth weight. Finally, this review and meta-analysis supports a relationship between high maternal or neonatal DHA and/or EPA levels and higher offspring birth weight and weight in childhood. More high-quality long-term studies are still needed.
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Affiliation(s)
- Xuan Ren
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen University Hospital, Copenhagen, Denmark
| | - Birgitta Lind Vilhjálmsdóttir
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen University Hospital, Copenhagen, Denmark
| | - Jeanett Friis Rohde
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen University Hospital, Copenhagen, Denmark
| | - Karen Christina Walker
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen University Hospital, Copenhagen, Denmark
| | - Suzanne Elizabeth Runstedt
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen University Hospital, Copenhagen, Denmark
| | - Lotte Lauritzen
- Department of Nutrition, Exercise and Sports, Paediatric and International Nutrition, University of Copenhagen, Copenhagen, Denmark
| | - Berit Lilienthal Heitmann
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen University Hospital, Copenhagen, Denmark
- Sydney Medical School, The Boden Institute of Obesity, Nutrition, Exercise, and Eating Disorders, Sydney University, Sydney, NSW, Australia
- Section for General Medicine, Department of Public Health, University of Copenhagen, Copenhagen, Denmark
| | - Ina Olmer Specht
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen University Hospital, Copenhagen, Denmark
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Jamshidi A, Cao H, Xiao J, Simal-Gandara J. Advantages of techniques to fortify food products with the benefits of fish oil. Food Res Int 2020; 137:109353. [PMID: 33233057 DOI: 10.1016/j.foodres.2020.109353] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/20/2020] [Accepted: 05/24/2020] [Indexed: 02/08/2023]
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12
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Kairam N, Kandi S, Choudhary A, Sharma M. Development of flaxseed and garlic oil hydrogel beads by novel ionotropic gelation method. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Narsaiah Kairam
- Central Institute of Post‐Harvest Engineering and Technology Ludhiana India
| | - Sridhar Kandi
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu Taiwan
| | - Alka Choudhary
- Central Institute of Post‐Harvest Engineering and Technology Ludhiana India
| | - Minaxi Sharma
- Central Institute of Post‐Harvest Engineering and Technology Ludhiana India
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13
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A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk. DAIRY 2020. [DOI: 10.3390/dairy1020010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The growing scientific interest in the role of food in promoting human health and wellbeing has profoundly influenced consumers’ perceptions and attitudes towards nutrition, leading to the advent of a new class of foods, called functional foods, which are currently one of the fastest growing food-producing sectors, particularly in the dairy industry. The cluster project “Diversification in sheep & goat Sardinian dairy production” was built and carried out, based on requests from ten Sardinian dairy companies, to plan and implement experimental protocols directed to develop new production processes, according to the latest health and nutritional guidelines. Consequently, the following different interconnected research lines were developed: lactose-free dairy products; low-fat dairy products; dairy products enriched with added functional ingredients. The studied processes were based on the modification of cheese milk or whey, through the elimination of or reduction in one or more components with negative health effects or by adding functional ingredients. Therefore, a total of six different dairy products were developed: two from sheep milk and whey and four from goat milk. The technological processes adopted were typically those of Ricotta, fresh and soft cheeses. Contextually, their adaptability to the industrial equipment available in the cluster dairy companies was verified, and most of them were successfully transferred. These novel dairy products meet the current market demand, which shows a greater interest in fresh and short-ripened dairy products, with a low energy intake and high nutritional value. Moreover, can represent an example of the diversification in the sheep and goat dairy sector.
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Özyurt G, Durmuş M, Uçar Y, Özoğul Y. The potential use of recovered fish protein as wall material for microencapsulated anchovy oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Comparative technoeconomic process analysis of industrial-scale microencapsulation of bioactives in cross-linked alginate. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109695] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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16
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Jędrusek-Golińska A, Górecka D, Buchowski M, Wieczorowska-Tobis K, Gramza-Michałowska A, Szymandera-Buszka K. Recent progress in the use of functional foods for older adults: A narrative review. Compr Rev Food Sci Food Saf 2020; 19:835-856. [PMID: 33325174 DOI: 10.1111/1541-4337.12530] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 12/13/2019] [Accepted: 12/14/2019] [Indexed: 12/11/2022]
Abstract
The number and proportion of older adults are increasing globally, and it is predicted that in 2020, there will be 723 million people worldwide aged 66 and older. In recent decades, numerous studies showed that healthy eating is positively associated with better nutritional status and quality of life, and the decreased incidence of noncommunicable diseases. As older adults become health conscious, the demand for foods and beverages rich in nutrients and bioactive compounds has increased. The increased demand for healthy food stimulated a recent rapid increase in designing, producing, and marketing functional foods to prevent or correct nutrient deficiencies and to improve the nutritional status of older adults. These functional products contain and/or are enriched with dietary fiber; omega-3 polyunsaturated fatty acids; phytoestrogens; polyphenols; carotenoids such as alpha- and beta-carotene; lutein and zeaxanthin; pre-, pro-, and synbiotics; and plant sterols and stanols. A limited number of publications have thoroughly addressed the effect of functional foods on the nutritional status of older adults. The goal of this review was to review existing recent research on the role of functional foods in healthy and active aging.
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Affiliation(s)
- Anna Jędrusek-Golińska
- Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Poznań, Poland
| | - Danuta Górecka
- Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Poznań, Poland
| | - Maciej Buchowski
- Division of Gastroenterology, Hepatology, and Nutrition, Department of Medicine, Vanderbilt University Medical Center, Nashville, Tennessee
| | - Katarzyna Wieczorowska-Tobis
- Institute of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poland and Laboratory for Geriatric Medicine, Department of Palliative Care, University of Medical Science, Poznań, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Poznań, Poland
| | - Krystyna Szymandera-Buszka
- Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Poznań, Poland
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17
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Cho JM, Choi HS, Cho YS, Park SY, Kim DY, Lee JH. Effect of immune-enhancing enteral nutrition formula enriched with plant-derived n-3 fatty acids on natural killer cell activity in rehabilitation patients. Nutr Res Pract 2019; 13:384-392. [PMID: 31583057 PMCID: PMC6760982 DOI: 10.4162/nrp.2019.13.5.384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 04/24/2019] [Accepted: 06/17/2019] [Indexed: 11/04/2022] Open
Abstract
BACKGROUND/OBJECTIVES Enteral nutrition formulas with immune-enhancing nutrients, such as n-3 fatty acids, may manage patients' nutritional status and pathophysiological processes. The aim of our study was to investigate natural killer (NK) cell activity alterations and related cytokine changes resulting from feeding with soybean oil-containing enteral nutrition formula (control group) and plant-derived n-3 fatty acid-enriched enteral nutrition formula. SUBJECTS/METHODS Subjects participated for 14 consecutive days and consumed enteral formula containing canola and flaxseed oil (n3EN, test group) in nonsurgical patients hospitalized for rehabilitation. Blood samples were collected on the first day and 14 days after the consumption of each formula daily, and anthropometric parameters were collected. Hematology and biochemical values were analyzed, and NK cell activities and serum cytokine concentration were measured. A total of sixty subjects were included in the analysis, excluding dropouts. RESULTS No significant differences were found in biochemical parameters. The n3EN group's NK cell activities at effector:tumor cell ratios of 10:1, 5:1, 2.5:1 and 0.625:1 were significantly higher than those of the control group after two weeks (P < 0.05). However, there were no statistically significant differences in serum cytokine interleukin (IL)-12, interferon-γ, IL-1β, IL-6 and tumor necrosis factor-α values between the two groups. CONCLUSIONS In conclusion, this study elucidates the beneficial effects of plant-derived n-3 fatty acid supplementation in enteral formula on NK cell activity.
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Affiliation(s)
- Jung Min Cho
- National Leading Research Laboratory of Clinical Nutrigenetics/Nutrigenomics, College of Human Ecology, Yonsei University, Seoul 03722, Republic of Korea.,Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul 03722, Republic of Korea
| | - Hyo Seon Choi
- Department of Rehabilitation Medicine, Nowon Eulji Medical Center, Eulji University, Seoul 01830, Republic of Korea
| | - Youn Soo Cho
- Department of Nutrition and Dietetics, Yonsei University Severance Hospital, Seoul 03722, Republic of Korea
| | - So Young Park
- Research Institute of Rehabilitation Medicine, Yonsei University College of Medicine, Seoul 03722, Republic of Korea
| | - Deog Young Kim
- Department & Research Institute of Rehabilitation Medicine, Yonsei University College of Medicine, Seoul 03722, Republic of Korea
| | - Jong Ho Lee
- National Leading Research Laboratory of Clinical Nutrigenetics/Nutrigenomics, College of Human Ecology, Yonsei University, Seoul 03722, Republic of Korea.,Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul 03722, Republic of Korea
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SORIO JERSONC, ALBINA MARIETTAB. Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.1.30] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.
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Affiliation(s)
- JERSON C. SORIO
- College of Fisheries and Marine Sciences, Samar State University, Catbalogan City, Samar,6700, Philippines
| | - MARIETTA B. ALBINA
- College of Fisheries and Marine Sciences, Samar State University, Catbalogan City, Samar,6700, Philippines
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19
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Dietary supplementation with flaxseed oil as source of Omega-3 fatty acids improves seminal quality and reproductive performance in aged broiler breeder roosters. Theriogenology 2019; 130:41-48. [PMID: 30861486 DOI: 10.1016/j.theriogenology.2019.02.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 01/13/2019] [Accepted: 02/24/2019] [Indexed: 11/22/2022]
Abstract
Reproductive performance in aged broiler breeder roosters is not desirable. The purpose of this study was to assess the effects of dietary flaxseed oil and vitamin E on the semen parameters, hormonal profiles, fatty acid analysis of sperm, and fertility performance of aged roosters. Twenty four roosters were assigned into four treatments and received their diets as following: 1) basal diet as control group (CTRL), 2) basal diet supplemented with 200 mg/kg vitamin E (CTRL + VITE), 3) basal diet supplemented with 2% flaxseed oil (FLAX) and 4) basal diet supplemented with 2% flaxseed oil plus 200 mg/kg vitamin E (FLAX + VITE). Roosters were fed their diets for 60 days and then, different characteristics of reproduction in the roosters were examined during experiment. Different diets affected semen parameters (P ≤ 0.05) except semen volume and morphology. Various characteristics of semen were significant (P ≤ 0.05) during different times of experiment excluding the total motility, membrane integrity and morphology. The higher percentage of sperm concentration, total motility, progressive motility, viability and membrane integrity accorded with a lower lipid peroxidation were observed in the roosters fed diet of FLAX + VITE (P ≤ 0.05). A higher concentration of testosterone was detected in roosters fed FALX + VITE at day 60 (P ≤ 0.05). Moreover, the percentage docosapantaenoic acid (DPA), docosahexaenoic acid (DHA) of sperm were increased in the diet of FLAX (P ≤ 0.05). Finally, rate of fertility after artificial insemination was significantly higher in the diet of FLAX + VITE. It seems that supplementation of aged roosters' diet with flaxseed oil and VITE improves the semen performance and fertility potential that can be a suitable strategy to preserve the reproductive performance of aged rooters.
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20
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Di Giorgio L, Salgado PR, Mauri AN. Encapsulation of fish oil in soybean protein particles by emulsification and spray drying. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.024] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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21
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Konca Y, Yuksel T, Yalcin H, Beyzi SB, Kaliber M. Effects of heat-treated hempseed supplementation on performance, egg quality, sensory evaluation and antioxidant activity of laying hens. Br Poult Sci 2018; 60:39-46. [PMID: 30421987 DOI: 10.1080/00071668.2018.1547360] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
1. This study was conducted to determine the effects of raw and heat-treated hempseed (HHS, Cannabis sativa L.) on performance, egg quality and antioxidant activity in laying hens. 2. A total of 108 laying hens, aged 36 weeks, were divided into three treatment groups with 12 replicates and each replicate contained three laying hens. The treatments were as follows: (1) Control (no hempseed), (2) 15% raw hempseed (RHS) in diet and (3) 15% HHS in the diet. Experiments lasted for 12 weeks. 3. Feed intake of the RHS group was lower than those of the control and HHS groups. Egg weight, egg mass, shell weight, shell surface area and shell thickness of the HHS group were significantly (P < 0.05) higher than that of the RHS group. Roche (DSM) colour fan values of the RHS group were higher than that of the HHS group (P < 0.01). 4. Palmitic, palmitoleic and oleic acids of egg yolk were significantly (P < 0.05) decreased in the RHS and HHS groups; however, linoleic, α-linolenic and docosahexaenoic acids (DHA) of egg yolk increased (P < 0.05) for both treatment diets compared to the control group. 5. Both RHS and HHS supplementation to layer diets did not influence malondialdehyde (MDA) and superoxide dismutase (SOD) activity and blood lipid profile. 6. It was concluded that HHS was superior in improving the egg quality of laying hens as compared to the RHS.
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Affiliation(s)
- Y Konca
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
| | - T Yuksel
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
| | - H Yalcin
- b Engineering, Department of Food Engineering , Erciyes University , Kayseri , Turkey
| | - S Buyukkilic Beyzi
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
| | - M Kaliber
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
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22
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Dillon GP, Wallace G, Yiannikouris A, Moran CA. Validation and Verification of a Liquid Chromatography-Mass Spectrometry Method for the Determination of Total Docosahexaenoic Acid in Pig Serum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2008-2014. [PMID: 29392935 DOI: 10.1021/acs.jafc.7b04791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The paper presents the validation and verification of an analytical method for the determination of total docosahexaenoic acid (DHA) in pig serum by liquid chromatography-electrospray ionization-tandem mass spectrometry. The characteristics studied during the validation included precision and accuracy, limit of quantitation (LOQ), selectivity, calibration range and linearity, parallelism, and stability. A separate verification study was also performed. The method was linear over the range. Precision and accuracy met acceptance criteria at all levels, and the LOQ was determined as 1 μg/mL. Parallelism experiments were conducted to show that there was no bias introduced in using a surrogate matrix to quantify DHA. Recoveries of free DHA were obtained for quality control samples, and stability studies were conducted over 1, 7, 31, and 180 days. The results of the verification study were in line with the validation study, and in conclusion, the method was deemed fit for purpose for measuring total DHA in pig serum.
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Affiliation(s)
- Gerald Patrick Dillon
- Alltech Biotechnology , Sarney, Summerhill Road, Dunboyne, Co. Meath A86 X006, Ireland
| | - Geoff Wallace
- LGC , Newmarket Road, Fordham, Cambridgeshire, CB7 5WW, United Kingdom
| | - Alexandros Yiannikouris
- Research Department, Alltech , Helioparc Pau Pyrenees, 3031 Catnip Hill Road, Nicholasville, Kentucky 40356, USA
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23
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de Oliveira MR, Nabavi SF, Nabavi SM, Jardim FR. Omega-3 polyunsaturated fatty acids and mitochondria, back to the future. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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24
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Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.026] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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25
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Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia. Meat Sci 2016; 120:157-166. [DOI: 10.1016/j.meatsci.2016.04.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 04/11/2016] [Accepted: 04/13/2016] [Indexed: 01/03/2023]
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26
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Dong X, Li Y, Zhang L, Zuo Z, Wang C, Chen M. Influence of difenoconazole on lipid metabolism in marine medaka (Oryzias melastigma). ECOTOXICOLOGY (LONDON, ENGLAND) 2016; 25:982-990. [PMID: 27112457 DOI: 10.1007/s10646-016-1655-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/30/2016] [Indexed: 06/05/2023]
Abstract
Difenoconazole (DFZ) is a triazole fungicide that inhibits the biosynthesis of sterols in cell membranes and is widely used in agriculture for effectively treating fungal infections. However, there are few studies available addressing the effects of DFZ on lipid metabolism in marine fishes. The present study was conducted to investigate the effects of DFZ on lipid metabolism in marine medaka (Oryzias melastigma). After exposure to 1, 10, 100 and 1000 ng/L DFZ for 180 days, an increase in condition factor (CF), total lipids and polyunsaturated fatty acids (PUFA) contents accompanied with a decrease in saturated fatty acids was observed in the muscle of DFZ-exposed fish. The expression of peroxisome proliferator-activated receptor γ as well as retinoid X receptors in the muscle was up-regulated, which would be responsible for the lipid accumulation in the muscle. The elevation of Δ6-desaturase (FADS2) and Δ9-desaturase (SCD) mRNA levels in the muscle and liver might result in the increase of PUFA content. The increased CF index and total lipid amounts indicated that DFZ exposure could affect the health of fish. ∑SFA (sum of saturated fatty acids) and DHA (docosahexaenoic acid; 22:6n-3) concentrations decreased, and the levels of ∑PUFA and ∑n-6PUFA increased in the muscle, which suggested that DFZ exposure could change lipid metabolism and profiles in fish.
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Affiliation(s)
- Xiaocui Dong
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, Xiamen University, Xiamen, People's Republic of China
| | - Yan Li
- Key Laboratory of Ministry of Education for Subtropical Wetland Ecosystem Research, College of the Environment and Ecology, Xiamen University, Xiamen, People's Republic of China
| | - Lemeng Zhang
- Key Laboratory of Ministry of Education for Subtropical Wetland Ecosystem Research, College of the Environment and Ecology, Xiamen University, Xiamen, People's Republic of China
| | - Zhenghong Zuo
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, Xiamen University, Xiamen, People's Republic of China
| | - Chonggang Wang
- Key Laboratory of Ministry of Education for Subtropical Wetland Ecosystem Research, College of the Environment and Ecology, Xiamen University, Xiamen, People's Republic of China
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, Xiamen University, Xiamen, People's Republic of China
| | - Meng Chen
- Key Laboratory of Ministry of Education for Subtropical Wetland Ecosystem Research, College of the Environment and Ecology, Xiamen University, Xiamen, People's Republic of China.
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27
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Masci M, Nevigato T. Non-dioxin-like PCBs: a survey on fishery and aquaculture from the Mediterranean area. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2016; 9:159-69. [PMID: 26885891 DOI: 10.1080/19393210.2016.1151465] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
A sampling campaign from 21 sites in Italy was conducted: 15 species from fishery and three species from aquaculture, for a total of 40 determinations, were considered. A careful sample preparation preceded the instrumental analysis that was carried out by means of GC-ECD and GC-MS. Good laboratory practice was achieved by the participation in proficiency tests, by the use of certified reference materials and by applying other directives recommended by international organisations. Concentrations measured in this work were compared with a TDI proposed by some international bodies: for a person weighing 70 kg one-third of the samples from fishery, when consumed, lead to exceed this TDI if the average fish daily consumption per capita is considered. Based on the data obtained here some hypotheses on environmental spreading and influence of PCBs on human health are made. Some suggestions about the preparation of fish for consumption are also given.
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Affiliation(s)
- Maurizio Masci
- a Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) , Research Centre for Food and Nutrition , Rome , Italy
| | - Teresina Nevigato
- a Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) , Research Centre for Food and Nutrition , Rome , Italy
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28
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Jeyakumari A, Janarthanan G, Chouksey MK, Venkateshwarlu G. Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:856-63. [PMID: 26788008 PMCID: PMC4711417 DOI: 10.1007/s13197-015-1981-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2015] [Accepted: 07/28/2015] [Indexed: 10/23/2022]
Abstract
A great deal of attention has been focused on the various health benefits apparently associated with consumption of fish oil. The incorporation of fish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility. In the present study, attempts were made to develop fish oil fortified cookies as healthy snack foods by incorporating fish oil microencapsulate. Microencapsulation of fish oil was done by spray drying. Commercially available milk was used to form micro sized complexes with fish oil. Fish gelatin/maltodextrin were used as a wall material for encapsulation. Fish oil was added in three forms (fish oil as such, fish oil-in-water emulsion and fish oil microencapsulate) for the preparation of cookies. Cookies prepared without incorporating fish oil was served as control. The physical, chemical and sensory attributes of cookies were evaluated. Encapsulation significantly (P < 0.05) decreased lipid oxidation in the cookies. The sensory evaluation of cookies showed significant (P < 0.05) difference in the overall acceptability. Results from this study, demonstrated the possibility of fish oil incorporation into cookies through emulsification and microencapsulation which may increase the intake of omega-3 fatty acids for nutritional benefits.
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Affiliation(s)
- A. Jeyakumari
- />Mumbai Research Centre, ICAR- Central Institute of Fisheries Technology, Vashi, Mumbai, 400 703 India
| | - G. Janarthanan
- />Central Institute of Fisheries Education, Versova, Mumbai, 400061 India
| | - M. K. Chouksey
- />Central Institute of Fisheries Education, Versova, Mumbai, 400061 India
| | - G. Venkateshwarlu
- />Central Institute of Fisheries Education, Versova, Mumbai, 400061 India
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30
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Karayannakidis PD, Chatziantoniou SE, Zotos A. Co-Extraction of Gelatin and Lipids from Yellowfin Tuna ( T
hunnus albacares
) Skins: Physicochemical Characterization, Process Simulation and Economic Analysis. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Panayotis D. Karayannakidis
- Technology and Quality Control of Fish and Fish Products Laboratory; Department of Food Technology; School of Food Technology and Nutrition; Alexander Technological Educational Institute of Thessaloniki; PO Box 141 Thessaloniki GR-57400 Greece
| | - Soumela E. Chatziantoniou
- Technology and Quality Control of Fish and Fish Products Laboratory; Department of Food Technology; School of Food Technology and Nutrition; Alexander Technological Educational Institute of Thessaloniki; PO Box 141 Thessaloniki GR-57400 Greece
| | - Anastasios Zotos
- Technology and Quality Control of Fish and Fish Products Laboratory; Department of Food Technology; School of Food Technology and Nutrition; Alexander Technological Educational Institute of Thessaloniki; PO Box 141 Thessaloniki GR-57400 Greece
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31
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Ghasemian S, Sahari MA, Barzegar M, Gavlighi HA. Concentration of Omega-3 polyunsaturated fatty acids by polymeric membrane. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12907] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Samaneh Ghasemian
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
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32
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Ganesh V, Hettiarachchy NS. A Review: Supplementation of Foods with Essential Fatty Acids—Can It Turn a Breeze without Further Ado? Crit Rev Food Sci Nutr 2015; 56:1417-27. [DOI: 10.1080/10408398.2013.765383] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Divya KB, Sathish MHK, Kapila S, Sabikhi L. Immunosuppressive Potential of Low Fat Buffalo Milk Supplemented with Omega-3 Fatty Acids. FOOD AGR IMMUNOL 2015. [DOI: 10.1080/09540105.2014.998633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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34
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Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, Mortazavi A. Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder. Journal of Food Science and Technology 2015; 52:1372-82. [PMID: 25745205 DOI: 10.1007/s13197-013-1163-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2013] [Accepted: 08/25/2013] [Indexed: 11/29/2022]
Abstract
The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) showed that the FO samples had a faster pH reduction, higher MSNF (milk solid non-fat) increase (p < 0.05) and more pores formation. Storage (G') and loss (G") moduli for both samples decreased until the 30th day of cold storage and then increased until the end of the storage time but both of them were higher for FOP samples. The index of secondary lipid oxidation or thiobarbituric acid reactive substances (TBARS) of FO was lower than FOP samples. Although the polyunsaturated fatty acids of both samples were much higher than common feta cheese, their degradation in FO was less than FOP samples after storage. The sensory scores of FO were significantly higher than FOP sample (P < 0.05), and it obtained up to 70 % of overall acceptability after 30 and 60 days storage for its better hardness, texture and flavor.
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Affiliation(s)
- Farzad Farbod
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ahmad Kalbasi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Sohrab Moini
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Hadi Razavi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ali Mortazavi
- Department of Food Science and Technology Engineering, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
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35
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Mohideen FW, Stine J, Bechtel PJ, Solval KM, Bankston JD, Sathivel S. Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.877025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Thachil MT, Subrato B, Chouksey MK, Gudipati V. Modeling the Inclusion of Fish Powder and Fish Oil into Extruded Snacks by Response Surface Methodology. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.826316] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Li M, Zhu KX, Guo XN, Brijs K, Zhou HM. Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties. Compr Rev Food Sci Food Saf 2014; 13:347-357. [DOI: 10.1111/1541-4337.12066] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Accepted: 10/14/2013] [Indexed: 12/16/2022]
Affiliation(s)
- Man Li
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
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38
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Ilyasoglu H, El SN. Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Kristinova V, Aaneby J, Mozuraityte R, Storrø I, Rustad T. The effect of dietary antioxidants on iron-mediated lipid peroxidation in marine emulsions studied by measurement of dissolved oxygen consumption. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Vera Kristinova
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Jorunn Aaneby
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
| | | | - Ivar Storrø
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Turid Rustad
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
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40
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Pankyamma V, Basu S, Bhadran SS, Chouksey MK, Gudipati V. Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12091] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Viji Pankyamma
- Mumbai Research Centre of Central Institute of Fisheries Technology; Navi Mumbai India
| | - Subrata Basu
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
| | - Sofji Suryaprabha Bhadran
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
| | - Mithlesh Kumar Chouksey
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
| | - Venkateswharlu Gudipati
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
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41
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Fish silage oil from rainbow trout processing waste as alternative to conventional fish oil in formulated diets for Mozambique tilapia Oreochromis mossambicus. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2013.10.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Relating the variation of secondary structure of gelatin at fish oil–water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability. Food Chem 2014; 143:484-91. [DOI: 10.1016/j.foodchem.2013.07.130] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Revised: 07/08/2013] [Accepted: 07/29/2013] [Indexed: 11/22/2022]
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43
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Kristinova V, Mozuraityte R, Aaneby J, Storrø I, Rustad T. Iron-mediated peroxidation in marine emulsions and liposomes studied by dissolved oxygen consumption. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300301] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vera Kristinova
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | | | - Jorunn Aaneby
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
| | - Ivar Storrø
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Turid Rustad
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
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44
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Separation of the Fatty Acids in Menhaden Oil as Methyl Esters with a Highly Polar Ionic Liquid Gas Chromatographic Column and Identification by Time of Flight Mass spectrometry. Lipids 2013; 48:1279-95. [DOI: 10.1007/s11745-013-3830-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Accepted: 07/29/2013] [Indexed: 10/26/2022]
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45
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Çam M, Erdoğan F, Aslan D, Dinç M. Enrichment of functional properties of ice cream with pomegranate by-products. J Food Sci 2013; 78:C1543-C1550. [PMID: 24102443 DOI: 10.1111/1750-3841.12258] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2013] [Accepted: 08/10/2013] [Indexed: 11/27/2022]
Abstract
Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil.
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Affiliation(s)
- Mustafa Çam
- Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey
| | - Fatma Erdoğan
- Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey
| | - Duygu Aslan
- Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey
| | - Merve Dinç
- Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey
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46
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Milk pre-treatment by high pressure homogenization in the manufacturing of “queso fresco” fortified with omega-3 fatty acids. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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47
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Ashley JT, Ward JS, Anderson CS, Schafer MW, Zaoudeh L, Horwitz RJ, Velinsky DJ. Children's daily exposure to polychlorinated biphenyls from dietary supplements containing fish oils. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2013; 30:506-14. [DOI: 10.1080/19440049.2012.753161] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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48
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Fradique M, Batista AP, Nunes MC, Gouveia L, Bandarra NM, Raymundo A. Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.006] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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49
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Tamjidi F, Nasirpour A, Shahedi M. Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. FOOD SCI TECHNOL INT 2012; 18:381-90. [PMID: 22859650 DOI: 10.1177/1082013211428212] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Encapsulation of marine omega-3 oil by complex coacervation technique has been introduced as most effective approach to delay its oxidation and extend shelf life of ω(3)-enriched food products. Therefore, to produce enriched yogurt, fish oil containing long-chain omega-3 polyunsaturated fatty acids was microencapsulated in complex coacervates of gelatin/acacia gum. Then, the microcapsules were dried and their surface oil was extracted. Set yogurt was prepared by enriched milk with microcapsules powder. Physicochemical and sensory properties of enriched yogurt were measured during 21 days storage. Acidity, apparent viscosity and water holding capacity of enriched samples were higher and gel strength and amount of whey separation were lower compared to the control. The enriched yogurt samples were more yellowish compared to control. The peroxide value of free and encapsulated fish oil in enriched yogurt samples, after 22 days storage, were increased to 72% and 260%, respectively. Fish oil release of microcapsules was not detected by gas chromatography in extracted oil from enriched yogurt. Sensory results showed that untrained panelists evaluated overall acceptance of enriched yogurt with treated-fish oil microcapsules by lime juice as 'neither liked nor disliked to slightly liked'.
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Affiliation(s)
- F Tamjidi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan, Iran
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50
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Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.093] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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