Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties

Pathways in formulating foods for the elderly

The growth of the elderly population worldwide is posing significant challenges to human society. The progressive physical and physiological changes occur with aging, including decreased appetite, incomplete digestion, and reduced absorption of nutrients. A common feature of many elderly people's diets is a deficiency in proteins (especially easily digestible ones) and micronutrients (e.g., vitamins, zinc, iron, and calcium). One of the solutions to this problem is the incorporation of these components into suitably texture-modified foods. There is a dearth of products that meet the needs of the elderly with special medical/health conditions such as dysphagia, osteoporosis, diabetes, and cardiovascular disease, as well as those who are in hospital and palliative care. Future research and development of foods for the elderly must address specific dietary needs of different subgroups of elderly people with underlying health conditions. The existence of different physical and physiological stages of the elderly means that their specific dietary requirements must be considered. This review summarizes current knowledge on nutritional requirements including those with underlying health problems and outlines the research and innovation pathways for developing new foods considering nutrition, texture, flavor, and other sensory aspects.

Pickering emulsions stabilized by homogenized ball-milled eggshell particles in combination with sodium alginate

Eggshells, by-products of egg processing, were ball-milled and homogenized into particles (eggshell particles, ESPs) and then were used as the stabilizer with a two-step oil addition method to produce Pickering emulsions. Meanwhile, sodium alginate (SA) was used to modify the emulsifying ability of ESPs. The results indicated that SA addition helped to improve the dispersion performance and increase the negative charge of ESPs. Pickering emulsions stabilized by ESPs/SA showed much smaller particle size than those stabilized by ESPs. The maximum oil fraction in the ESPs/SA-stabilized emulsions reached up to 0.8, while that was only 0.75 in ESPs-stabilized emulsions. The presence of SA significantly enhanced the freeze-thaw, thermal, dilution, and centrifuge stability of ESPs-stabilized Pickering emulsions. The findings demonstrate the potential of eggshell particles as a kind of natural Pickering stabilizer, which will increase the high value-added utilization of poultry egg industry by-products.

Effect of purple corn extract on performance, antioxidant activity, egg quality, egg amino acid, and fatty acid profiles of laying hen

The objective of this study was to investigate the effects of anthocyanin-rich purple corn extract (PCE) on performance, antioxidant potential, egg quality, egg amino acid and fatty acid profiles of laying hens during the late laying period. A total of 360 88-wk-old laying hens were randomly divided into 4 groups, and fed a basal diet (CON) or a basal diet supplemented with 120 (LP), 240 (MP), and 360 mg/kg (HP) PCE, respectively. No significant difference (P > 0.05) was observed in the ADFI or average egg weight among the groups. However, the mean feed to egg ratio was quadratically decreased (P < 0.05) in the LP and HP treatments. The mean TAC was linearly and quadratically increased (P < 0.05) in all PCE supplemented treatments. The mean SOD was linearly and quadratically increased (P < 0.05) in the HP treatment compared with CON and MP groups. The GPX was linearly and quadratically lower in the HP treatment compared to the CON and LP groups. Differently, the MDA was linearly and quadratically lower (P < 0.05) in the PCE treatments compared with the CON. The eggshell thickness value in MP and HP treatments were linearly and quadratically higher (P < 0.05) than that of the CON and LP groups. Hens fed PCE was linearly and quadratically increased (P < 0.05) most individual amino acids, essential amino acid and umami amino acid profiles in egg. The PCE treatments showed linearly and quadratic (P < 0.05) effect on the myristoleate, heptadecenoic acid, elaidic acid, eicosenoic acid, heneicosanoic acid, and eicosatrienoic acid concentrations. Moreover, dietary supplementation of PCE was quadratically increased egg stearic acid, oleic acid, arachidic acid, linolenic acid methyl ester, arachidonic acid, diphenylamine, docosahexaenoic acid, monounsaturated fatty acid, and polyunsaturated fatty acid compared to the CON. Therefore, dietary anthocyanin-rich PCE can enhance plasma antioxidant potential, is beneficial to egg production, and improves amino acids and fatty acids in hen eggs during the late laying period.

Traditional processing increases biological activities of Dendrobium offificinale Kimura et. Migo in Southeast Yunnan, China

The orchid Dendrobium officinale grows throughout southeast China and southeast Asian countries and is used to treat inflammation and diabetes in traditional Chinese medicine. Tie pi feng dou is a well-known traditional Chinese medicine made from the dried D. officinale stems. Processing alters the physicochemical properties of TPFD; however, it is unclear how processing affects the quality and medicinal value of this plant. Here, we analyzed and compared the chemical composition of fresh stems of D. officinale and TPFD and explored possible explanations for the enhanced medicinal efficacy of processed D. officinale stems using qualitative and quantitative methods. To identify the components of FSD and TPFD, we used ultra-high-performance liquid chromatography combined with mass spectrometry in negative and positive ion modes and interpreted the data using the Human Metabolome Database and multivariate statistical analysis. We detected 23,709 peaks and identified 2352 metabolites; 370 of these metabolites were differentially abundant between FSD and TPFD (245 more abundant in TPFD than in FSD, and 125 less abundant), including organooxygen compounds, prenol lipids, flavonoids, carboxylic acids and their derivatives, and fatty acyls. Of these, 43 chemical markers clearly distinguished between FSD and TPFD samples, as confirmed using orthogonal partial least squares discriminant analysis. A pharmacological activity analysis showed that, compared with FSD, TPFD had significantly higher levels of some metabolites with anti-inflammatory activity, consistent with its use to treat inflammation. In addition to revealing the basis of the medicinal efficacy of TPFD, this study supports the benefits of the traditional usage of D. officinale.

Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties

Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25°C to 40°C for 10 min and holding times from 5 to 30 min at 25°C. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis-A Narrative Review

The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to reduce the risk of osteoporosis in the elderly is reviewed. Oxidative stress is one of the factors which accelerates osteoporosis. Various antioxidants, including vitamin C, vitamin E, polyphenols, or lycopene, have been proven by former studies to have antioxidant activity, therefore, could reduce the risk of osteoporosis. Additionally, the application of eggshell powder in various food products has been reported to improve calcium intake, and its usage is environmentally sustainable as this could contribute to reducing food waste. The application of both antioxidants and calcium could be a good combination, but the amount of some antioxidants must be concerned so it would not interfere with the bioavailability of calcium. Therefore, this review aims to explore the functional food for the elderly to reduce the risk of osteoporosis, particularly with antioxidants and calcium from chicken eggshells. The eating preference and dietary pattern of the elderly are also considered to determine the suitable form of functional food for the elderly. The results presented in the study may be the basis for the development of new calcium-enriched food products for the elderly.

Multi-Class Procedure for Analysis of 50 Antibacterial Compounds in Eggshells Using Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry

In this work, for the first time, Ultra-High-Performance Liquid Chromatography–Tandem Mass Spectrometry (UHPLC–MS/MS) method was developed for qualitative and quantitative analysis of veterinary antibiotics (cephalosporins, diaminopyrimidines, fluoro(quinolones), lincosamides, macrolides, penicillins, pleuromutilins, sulfonamides, tetracyclines, and sulfones) in hen eggshells. The sample preparation method is based on a liquid–liquid extraction with a mixture of metaphosphoric acid, ascorbic acid, EDTA disodium salt dihydrate, and acetonitrile. The chromatographic separation was performed on Luna^® Omega Polar C18 10 column in gradient elution mode and quantitated in an 8 min run. Validation such as linearity, selectivity, precision, recovery, matrix effect, limit of quantification (LOQ), and limit of detection (LOD) was found to be within the acceptance criteria of the validation guidelines of the Commission Decision 2002/657/EC and EUR 28099 EN. Average recoveries ranged from 81–120%. The calculated LOQ values ranged from 1 to 10 µg/kg, the LOD values ranged from 0.3 to 4.0 µg/kg, depending on analyte. The developed method has been successfully applied to the determination of antibacterial compounds in hen eggshell samples obtained from different sources. The results revealed that enrofloxacin, lincomycin, doxycycline, and oxytetracycline were detected in hen eggshell samples.