Search

This study investigated the effects of incorporating defatted rice bran (DRB) at different concentrations (0.5%, 1%, 1.5%, and 2%) on the quality, microbiological, and sensory characteristics of probiotic low‐fat yogurt (LFY) during a 21‐day storage period at 4°C. DRB is rich in dietary fiber, essential amino acids, vitamins, and bioactive compounds, and its addition aimed to enhance the nutritional and functional properties of LFY. LFY samples were evaluated for proximate composition, hardness, viscosity, syneresis, color characteristics, rheology, and sensory evaluation. Also, microbiological analysis includes total bacterial counts (TBC), Lactobacillus delbrueckiissp.bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum counts. Results indicated that DRB addition significantly (p < 0.05) increased probiotic counts, especially at 1% and 1.5% concentrations, with these samples maintaining higher bacterial stability over the storage period. DRB‐added LFY also showed improved nutritional profiles, with increased TS, protein, ash, fiber, and antioxidant activity. Additionally, hardness, viscosity, and rheology (G′ and G″) values significantly (p < 0.05) increased with the addition of DRB, while syneresis significantly (p < 0.05) decreased. However, higher DRB concentrations negatively affected the color, with lightness decreasing and the browning index increasing. This also impacted sensory characteristics, resulting in lower scores for color, flavor, and overall acceptability, particularly in LFY with 2% DRB. To conclude, moderate DRB addition (up to 1.5%) optimally balances the enhancement of probiotic and nutritional properties with acceptable sensory quality offering a viable strategy for producing functional low‐fat yogurt. [ABSTRACT FROM AUTHOR]

Oregano (Origanum vulgare L.) is one of the most commercially popular aromatic spices which has long been used in folk medicine as a medicinal plant due to the presence of a wide group of bioactive secondary metabolites. The experimental data available to date indicate that plants of individual species within the Lamiaceae family implement different strategies for the absorption and distribution of selenium (Se) and differ in their metabolic response to Se treatment. In this regard, the present study investigated the effect of Se application (in the form of sodium selenate) at various concentrations (2.0, 5.0, 10.0, 20.0, and 40.0 μM) on the growth and accumulation of Se in oregano plant shoots and roots, as well as on nutritional components and secondary metabolites in shoots. The addition of Se to the nutrient solution at concentrations of 2–20 μM did not adversely affect the growth and accumulation of biomass in the oregano plants, which were characterized by a significant ability to transfer Se from roots to shoots (the translocation factor was >2). The Se treatment enhanced the nutritional proprieties of the oregano and, particularly, it stimulated the accumulation of carbohydrates and proteins (by 30 and 17%) and minerals (calcium and manganese). The total contents of phenolic compounds, flavonoids, hydroxycinnamic acids, luteolin-7-glucoside and its derivatives, catechin, 3,4-dihydroxybenzoic acid, rosmarinic acid and oleanolic and ursolic acids, as well as the percentage of essential oil, showed a dose-dependent increase in the oregano under the Se treatment. Changes in the relative content of the four main components of oregano essential oil (sabinene, germacrene D, β-caryophyllene, and (Z)-β-ocimene) under the Se treatment were not significant. The relative proportions of β-caryophyllene oxide and terpinen-4-ol increased with Se concentration augmentation in the nutrient solution. The obtained results indicate the prospect of using Se at 5–20 μM concentrations in nutrient solution in hydroponically grown oregano to produce Se-biofortified plants with higher levels of health beneficial compounds and antioxidant activity without yield reduction. [ABSTRACT FROM AUTHOR]

Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel of animal fats, these oleogels provide a novel approach to improving the nutritional profile of sausages while maintaining desirable sensory characteristics. This review critically evaluates cutting-edge research on oleogels, emphasizing innovations in their ability to enhance emulsion stability, increase cooking yield, reduce processing weight loss, and optimize fatty acid composition by reducing overall fat and saturated fat levels. Despite their potential, sausage formulations with oleogel still face challenges in achieving consistent sensory properties, texture, and oxidative stability, often failing to fully replicate the sensory qualities and shelf-life of animal fats. To push the boundaries of oleogel technology and meet the increasing demand for healthier, high-quality sausage products, we propose focused innovations in refining oil-to-gelator ratios, exploring a wider range of novel gelators, optimizing production methods, and developing cost-effective, scalable strategies. These advancements hold significant potential for revolutionizing the sausage industry by improving both the technological and nutritional qualities of oleogels. [ABSTRACT FROM AUTHOR]

Global protein consumption is increasing exponentially, which requires efficient identification of potential, healthy, and simple protein sources to fulfil the demands. The existing sources of animal proteins are high in fat and low in fiber composition, which might cause serious health risks when consumed regularly. Moreover, protein production from animal sources can negatively affect the environment, as it often requires more energy and natural resources and contributes to greenhouse gas emissions. Thus, finding alternative plant-based protein sources becomes indispensable. Rapeseed is an important oilseed crop and the world's third leading oil source. Rapeseed byproducts, such as seed cakes or meals, are considered the best alternative protein source after soybean owing to their promising protein profile (30%–60% crude protein) to supplement dietary requirements. After oil extraction, these rapeseed byproducts can be utilized as food for human consumption and animal feed. However, anti-nutritional factors (ANFs) like glucosinolates, phytic acid, tannins, and sinapines make them unsuitable for direct consumption. Techniques like microbial fermentation, advanced breeding, and genome editing can improve protein quality, reduce ANFs in rapeseed byproducts, and facilitate their usage in the food and feed industry. This review summarizes these approaches and offers the best bio-nutrition breakthroughs to develop nutrient-rich rapeseed byproducts as plant-based protein sources. [ABSTRACT FROM AUTHOR]

This review elaborates on biochemical characteristics, in vivo metabolism, biological conversion through UV irradiation, as well as dietary fortification of vitamin D. Recent innovations in vitamin D utilization, including nanoencapsulation, direct or indirect addition, emulsion, ultrasound, microwave processing, CRISPR-Cas9 genome editing, as well as UV photoconversion, were summarized. Mushrooms, eggs, yeasts, as well as seafood, such as Barramundi and Atlantic salmon, were typical representatives of original natural food materials for vitamin D bioconversion in relevant research. The critical session thereof referred to the 295 nm UV-B irradiation triggering biological fortification of vitamin D2 and vitamin D3, which occurred in ergosterol from mushrooms, and cholesterol from egg yolk, respectively. The schematic biosynthesis of vitamin D precursors in yeasts regulated miscellaneous enzymes were clearly demonstrated. These summarized pathways played a role as a theoretical primer for vitamin D bioconversion when the UV irradiation technique is concerned. Besides, tomatoes had become the latest potential vitamin D sources after genetic modification. The safety consideration for vitamin D fortified functional food was discussed either. Further research is required to fill the gap of investigating optimized factors like types of eggs, meat, and grain, boarder range of wavelength, and dosage in UV irradiation. Vitamin D has a great potential market in the field of functional food development. [ABSTRACT FROM AUTHOR]

Featured Application: The findings from this study highlight the possibility of the use of microencapsulated polyphenols, β-glucan concentrate, and sour fermented beetroot juice in bread production. This aligns with increasing consumers' demands for functional foods. By incorporating these ingredients, it is possible to create a product that not only meets nutritional requirements but also offers significant health benefits. The optimized formulation demonstrates a significant improvement in the nutritional profile of bread enriched with polyphenols, β-glucan, and vitamin C. This positions bread as a functional food capable of contributing to the prevention of chronic diseases such as cardiovascular conditions and neurodegenerative diseases. Important for the industry is the possibility of differentiating the brands with an innovative product in a competitive market characterized by increased interest in functional foods. The inclusion of encapsulated polyphenols, sour fermented beetroot juice, and β-glucan not only improves the bread's nutritional value but also enhances its sensory characteristics. This allows for the creation of a product that is not only good for health but also enjoyable to eat, which is also in line with trends in the food market. In today's health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with microencapsulated polyphenols, oat β-glucan concentrate, and sour fermented beetroot juice to enhance its nutritional profile and health benefits. To protect sensitive polyphenols from thermal degradation during baking, the microencapsulation technique was employed to maintain their bioactivity. The influence of these ingredients on the physio-chemical parameters of bread (dough viscosity, hardness, porosity, bioactive ingredients content, color, and volatile compounds profiles), as well as sensory acceptability, was evaluated. Using response surface methodology, the formulation was optimized to achieve a product with high polyphenol and β-glucan content. The optimized formulation included a content of 4.60% sour fermented beetroot juice, 6.29% β-glucan concentrate, and 2.77% microencapsulated polyphenols. The final bread demonstrated significant antioxidant activity and high consumer acceptability, indicating its potential as a functional alternative to traditional bread. This innovative approach addresses the demand for healthier food options and emphasizes the role of functional ingredients in improving dietary quality and promoting health benefits. [ABSTRACT FROM AUTHOR]

Simple Summary: Utilizing food industry by-products for animal feed is challenging due to their low nutrient content. Citric acid by-products have potential as feed, but their high fiber content limits their use. In this study, we used Bacillus subtilis I9 to improve citric acid by-product quality. Fermentation reduced fiber, increased protein by 21.89%, and improved amino acid ratios. Structural changes were observed using scanning electron microscopy. Using B. subtilis I9 to process citric acid waste enhances its nutritional value, making it a healthier choice for animal consumption and aiding sustainability. Citric acid by-products in animal feed pose a sustainability challenge. Bacillus species are commonly used for fermenting and improving the nutritional quality of feedstuffs or by-products. An experiment was conducted to enhance the nutritional value of citric acid by-products through fermentation with Bacillus subtilis I9 for animal feed. The experiment was carried out in 500 mL Erlenmeyer flasks with 50 g of substrate and 200 mL of sterile water. Groups were either uninoculated or inoculated with B. subtilis I9 at 107 CFU/mL. Incubation occurred at 37 °C with automatic shaking at 150 rpm under aerobic conditions for 0, 24, 48, 72, and 96 h. Inoculation with B. subtilis I9 significantly increased Bacillus density to 9.3 log CFU/mL at 24 h (p < 0.05). CMCase activity gradually increased, reaching a maximum of 9.77 U/mL at 72 h. After 96 h of fermentation with inoculated B. subtilis I9, the citric acid by-product exhibited a significant decrease (p < 0.05) in crude fiber by 10.86%, hemicellulose by 20.23%, and cellulose by 5.98%, but an increase in crude protein by 21.89%. Gross energy decreased by 4% after inoculation with B. subtilis in comparison to the uninoculated control (p < 0.05). Additionally, the non-starch polysaccharide (NSP) degradation due to inoculation with B. subtilis I9 significantly reduced (p < 0.05) NSP by 24.37%, while galactose, glucose, and uronic acid decreased by 22.53%, 32.21%, and 18.11%, respectively. Amino acid profile content increased significantly by more than 12% (p < 0.05), including indispensable amino acids such as histidine, isoleucine, lysine, methionine, phenylalanine, tryptophan, and valine and dispensable amino acids like alanine, aspartic acid, glutamic acid, glutamine, glycine, proline, and tyrosine. Furthermore, citric acid by-products inoculated with B. subtilis I9 exhibited changes in the cell wall structure under scanning electron microscopy, including fragmentation and cracking. These results suggest that fermenting citric acid by-products with B. subtilis I9 effectively reduces dietary fiber content and improves the nutritional characteristics of citric acid by-products for use in animal feed. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of different levels (1%–5%) of whole and defatted Moringa oleifera leaf powder (MOLP) on the nutritional composition, physicochemical properties, protein digestibility and consumer acceptability of sorghum mahewu was investigated. The MOLP was boiled and added to the fermented sorghum mahewu. The results demonstrated that sorghum mahewu enriched with whole and defatted MOLP had higher amounts (P < 0.05) of protein, ash and fibre content compared to the control sample. Moreover, minerals, amino acid contents and protein digestibility of the enriched sorghum mahewu samples were significantly improved compared to the control sample. The pH decreased with an increasing proportion of MOLP ranging from 4.36 to 4.09 (mahewu enriched with whole MOLP) and from 4.36 to 4.17 (mahewu enriched with defatted MOLP). Sorghum mahewu samples enriched with whole and defatted MOLP had higher contents of total titratable acid compared to the control sample, while the total soluble solids and viscosity decreased. In terms of colour profile, the b*, and chroma values of sorghum mahewu increased with an increasing percentage of whole and defatted MOLP while L* and a* values decreased. Regarding overall liking, sorghum mahewu enriched with 1% whole and defatted MOLP did not differ (P > 0.05) from the control sample. Therefore, sorghum mahewu must be enriched with low percentages of MOLP to improve its acceptance among consumers. These findings suggest that incorporating medicinal plants such as boiled MOLP to basic foods produced from sorghum flour could improve their nutritional profile and protein digestibility. [ABSTRACT FROM AUTHOR]

Global protein consumption is increasing exponentially, which requires efficient identification of potential, healthy, and simple protein sources to fulfil the demands. The existing sources of animal proteins are high in fat and low in fiber composition, which might cause serious health risks when consumed regularly. Moreover, protein production from animal sources can negatively affect the environment, as it often requires more energy and natural resources and contributes to greenhouse gas emissions. Thus, finding alternative plant-based protein sources becomes indispensable. Rapeseed is an important oilseed crop and the world’s third leading oil source. Rapeseed byproducts, such as seed cakes or meals, are considered the best alternative protein source after soybean owing to their promising protein profile (30%–60% crude protein) to supplement dietary requirements. After oil extraction, these rapeseed byproducts can be utilized as food for human consumption and animal feed. However, anti-nutritional factors (ANFs) like glucosinolates, phytic acid, tannins, and sinapines make them unsuitable for direct consumption. Techniques like microbial fermentation, advanced breeding, and genome editing can improve protein quality, reduce ANFs in rapeseed byproducts, and facilitate their usage in the food and feed industry. This review summarizes these approaches and offers the best bio-nutrition breakthroughs to develop nutrient-rich rapeseed byproducts as plant-based protein sources.

Biofortification is a sustainable solution to the micronutrient malnutrition problem in the world through enhancing the nutritional density of staple foods using different approaches. It mainly deals with the issue of hidden hunger which affects billions of people, especially from the developing world where their diets lack micronutrients. Crops like rice, wheat, maize, beans and others fortified with iron, zinc and vitamins among others assist in increasing the bioavailability of these nutrients in economic terms. Agronomic biofortification involves the use of fertilizers with micronutrients, conventional breeding involves choosing crop varieties with high nutrient density from a pool of germplasm while genetic engineering has the added advantage of precise nutrient enhancement seen in the case of golden rice - beta-carotene. Obstacles include socioeconomic ones, culture, and regulatory factors present are the facts, but organizations such as HarvestPlus have proven the ability of biofortified crops in the fight against malnutrition. The prospects involve scaling up and shifting to multi-nutrient biofortification, as well as other types of genetic engineering in order to meet the nutritive needs. Changes in the policy and sharpening the community's perception of the importance of the cultivation of biofortified crops within agricultural systems are central to improving dietary quality and thus the well-being across the human population. [ABSTRACT FROM AUTHOR]

Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel of animal fats, these oleogels provide a novel approach to improving the nutritional profile of sausages while maintaining desirable sensory characteristics. This review critically evaluates cutting-edge research on oleogels, emphasizing innovations in their ability to enhance emulsion stability, increase cooking yield, reduce processing weight loss, and optimize fatty acid composition by reducing overall fat and saturated fat levels. Despite their potential, sausage formulations with oleogel still face challenges in achieving consistent sensory properties, texture, and oxidative stability, often failing to fully replicate the sensory qualities and shelf-life of animal fats. To push the boundaries of oleogel technology and meet the increasing demand for healthier, high-quality sausage products, we propose focused innovations in refining oil-to-gelator ratios, exploring a wider range of novel gelators, optimizing production methods, and developing cost-effective, scalable strategies. These advancements hold significant potential for revolutionizing the sausage industry by improving both the technological and nutritional qualities of oleogels.

Oregano (Origanum vulgare L.) is one of the most commercially popular aromatic spices which has long been used in folk medicine as a medicinal plant due to the presence of a wide group of bioactive secondary metabolites. The experimental data available to date indicate that plants of individual species within the Lamiaceae family implement different strategies for the absorption and distribution of selenium (Se) and differ in their metabolic response to Se treatment. In this regard, the present study investigated the effect of Se application (in the form of sodium selenate) at various concentrations (2.0, 5.0, 10.0, 20.0, and 40.0 μM) on the growth and accumulation of Se in oregano plant shoots and roots, as well as on nutritional components and secondary metabolites in shoots. The addition of Se to the nutrient solution at concentrations of 2–20 μM did not adversely affect the growth and accumulation of biomass in the oregano plants, which were characterized by a significant ability to transfer Se from roots to shoots (the translocation factor was >2). The Se treatment enhanced the nutritional proprieties of the oregano and, particularly, it stimulated the accumulation of carbohydrates and proteins (by 30 and 17%) and minerals (calcium and manganese). The total contents of phenolic compounds, flavonoids, hydroxycinnamic acids, luteolin-7-glucoside and its derivatives, catechin, 3,4-dihydroxybenzoic acid, rosmarinic acid and oleanolic and ursolic acids, as well as the percentage of essential oil, showed a dose-dependent increase in the oregano under the Se treatment. Changes in the relative content of the four main components of oregano essential oil (sabinene, germacrene D, β-caryophyllene, and (Z)-β-ocimene) under the Se treatment were not significant. The relative proportions of β-caryophyllene oxide and terpinen-4-ol increased with Se concentration augmentation in the nutrient solution. The obtained results indicate the prospect of using Se at 5–20 μM concentrations in nutrient solution in hydroponically grown oregano to produce Se-biofortified plants with higher levels of health beneficial compounds and antioxidant activity without yield reduction.

In today’s health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with microencapsulated polyphenols, oat β-glucan concentrate, and sour fermented beetroot juice to enhance its nutritional profile and health benefits. To protect sensitive polyphenols from thermal degradation during baking, the microencapsulation technique was employed to maintain their bioactivity. The influence of these ingredients on the physio-chemical parameters of bread (dough viscosity, hardness, porosity, bioactive ingredients content, color, and volatile compounds profiles), as well as sensory acceptability, was evaluated. Using response surface methodology, the formulation was optimized to achieve a product with high polyphenol and β-glucan content. The optimized formulation included a content of 4.60% sour fermented beetroot juice, 6.29% β-glucan concentrate, and 2.77% microencapsulated polyphenols. The final bread demonstrated significant antioxidant activity and high consumer acceptability, indicating its potential as a functional alternative to traditional bread. This innovative approach addresses the demand for healthier food options and emphasizes the role of functional ingredients in improving dietary quality and promoting health benefits.

This study investigated the effects of oregano extract (OE) supplementation on the growth and meat quality of Muscovy ducks, aiming to optimize meat quality and explore sustainable dietary interventions in poultry production. Twenty-five male Muscovy ducks were meticulously allocated to five treatment groups, each comprising five replications, employing a Completely Randomized Design (CRD). Ducks were exposed to varying levels of oregano extract supplementation with five dietary treatments: T0 (control), T1 (25% OE), T2 (50% OE), T3 (75% OE), and T4 (100% OE). Throughout the 4-week trial period, individual ducks were accommodated in designated pens to facilitate precise monitoring. The investigation examined several growth parameters, including feed intake (FI, the amount of feed consumed by each duck), feed cost (FC, the expense associated with feeding each duck), weight gain (WG, the increase in body weight of each duck over the specified time period), and feed conversion ratio (FCR, the ratio of feed consumed to weight gained), assessed at weekly intervals. Results showed that OE supplementation did not significantly affect feed intake or weight gain, except for weeks 1 and 2 where T3, supplemented with 75% OE, exhibited the highest weight gain. However, OE supplementation significantly improved FCR, with T3 showing the lowest FCR, indicating enhanced nutrient utilization. Additionally, T3 displayed the highest fasted live weight, dressed weight, and dressing percentage, suggesting improved meat production and quality. Sensory analysis revealed that T3 consistently exhibited favorable meat quality attributes. Overall, T3 demonstrated the highest general acceptability among consumers, based on criteria such as taste, texture, and overall satisfaction. The study highlights the potential of OE supplementation to optimize feed efficiency and enhance meat quality in Muscovy ducks. [ABSTRACT FROM AUTHOR]

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, we evaluated Polimaize lines, named Polimaize, through the integration of alleles from the Native Blue Corn (NBC-JIQ), a local Mexican maize variety indigenous to the northeast region of Michoacán, Mexico, into elite maize lines curated by the International Maize and Wheat Improvement Center (CIMMYT). This crossbreeding aimed to enhance the nutritional profile of maize, particularly in terms of antioxidants and anthocyanins, which are scarce in elite lines. Our results demonstrated a significant increase in these compounds in the Polimaize lines, with variations due to heterosis. Despite these nutritional improvements, some traits showed decreased concentrations compared to parent lines, notably in sucrose and tryptophan, suggesting a potential trade-off. The study also found significant heritability in amino acids and tryptophan, while hexose sugars showed no substantial heritability. The Polimaize variety exhibited high starch content heritability, comparable to elite lines. Field trials confirmed Polimaize's promising yield and agronomic traits, highlighting its potential for enhancing consumer health and contributing to sustainable agriculture through enriched crop nutritional quality. This project underscores the value of integrating local race alleles into elite lines, offering genetic diversity in maize cultivation. [ABSTRACT FROM AUTHOR]

Citric acid by-products in animal feed pose a sustainability challenge. Bacillus species are commonly used for fermenting and improving the nutritional quality of feedstuffs or by-products. An experiment was conducted to enhance the nutritional value of citric acid by-products through fermentation with Bacillus subtilis I9 for animal feed. The experiment was carried out in 500 mL Erlenmeyer flasks with 50 g of substrate and 200 mL of sterile water. Groups were either uninoculated or inoculated with B. subtilis I9 at 107 CFU/mL. Incubation occurred at 37 °C with automatic shaking at 150 rpm under aerobic conditions for 0, 24, 48, 72, and 96 h. Inoculation with B. subtilis I9 significantly increased Bacillus density to 9.3 log CFU/mL at 24 h (p < 0.05). CMCase activity gradually increased, reaching a maximum of 9.77 U/mL at 72 h. After 96 h of fermentation with inoculated B. subtilis I9, the citric acid by-product exhibited a significant decrease (p < 0.05) in crude fiber by 10.86%, hemicellulose by 20.23%, and cellulose by 5.98%, but an increase in crude protein by 21.89%. Gross energy decreased by 4% after inoculation with B. subtilis in comparison to the uninoculated control (p < 0.05). Additionally, the non-starch polysaccharide (NSP) degradation due to inoculation with B. subtilis I9 significantly reduced (p < 0.05) NSP by 24.37%, while galactose, glucose, and uronic acid decreased by 22.53%, 32.21%, and 18.11%, respectively. Amino acid profile content increased significantly by more than 12% (p < 0.05), including indispensable amino acids such as histidine, isoleucine, lysine, methionine, phenylalanine, tryptophan, and valine and dispensable amino acids like alanine, aspartic acid, glutamic acid, glutamine, glycine, proline, and tyrosine. Furthermore, citric acid by-products inoculated with B. subtilis I9 exhibited changes in the cell wall structure under scanning electron microscopy, including fragmentation and cracking. These results suggest that fermenting citric acid by-products with B. subtilis I9 effectively reduces dietary fiber content and improves the nutritional characteristics of citric acid by-products for use in animal feed.

In the pursuit of enhanced athletic prowess in different disciplines, athletes constantly look for strategies to increase their physical performance, encompassing technical skills and dietary components, which inevitably, in most cases, include the incorporation of sports supplements. In recent years, there has been an increase in the number of athletes using ergogenic aids. In this context, scientific evidence must play a prominent role in either endorsing or warning against the use of these products, ensuring the preservation of health while promoting the theoretically established positive benefits. In this vein, beetroot juice (BJ) stands out as a key supplement as an ergogenic aid to improve sports performance, given its demonstrated influence on both aerobic and anaerobic exercise. However, despite widespread global demand, there remains a lack of understanding regarding the potential synergistic effects of combining BJ with other supplements. Consequently, our study aims to determine whether the combination of BJ with another nutritional supplement can enhance its beneficial effects and, therefore, optimize physical performance in humans. A comprehensive literature search was conducted in two major databases—Web of Science and PubMed—from 1 January 2018 to 29 January 2023, using specific keywords. After the exclusion criteria, six articles were selected for analysis. Therefore, our study shows that the effectiveness of combining BJ with another supplement mainly depends on the duration of the chronic intervention, which is where the greatest benefits have been observed. [ABSTRACT FROM AUTHOR]

The current study aimed to achieve the enhanced phytase production from Aspergillus niger NT7 using the statistical method in solid-state fermentation to diminish their cost significantly for commercial purposes. The six different variables — the substrate's amount, temperature, incubation time, pH, the concentration of mannitol, and ammonium sulfate — identified as critical parameters from the one variable at a time (OVAT) approach, were further modeled and optimized in solid-state fermentation using response surface methodology (RSM). Increased phytase production (521 ± 28.16 Ugds−1) by RSM was attained with 5-g wheat bran supplemented with 2% mannitol, 0.5% ammonium sulfate, and pH 4.3 at 35 °C after five days of fermentation. The phytase production was enhanced by 6.8- and 2.5-fold after statistical optimization compared to unoptimized culture conditions and OVAT methodology, respectively. Further, dephytinization of maize bran using crude phytase preparation resulted in ameliorated nutritional status with the release of phosphorous, reducing sugars, proteins, and minerals (Mn, Fe, Mg, Zn, and Ca). To the best of our knowledge, this is the first report showing the nutritional enhancement of maize bran and the analysis of released minerals by ICP-MS using crude enzyme preparation. The current study successfully demonstrates the potential application of A. niger NT7 phytase for mitigating the antinutrient nature of phytate molecules in feed supplementation. [ABSTRACT FROM AUTHOR]

In this study, we evaluated Polimaize lines, named Polimaize, through the integration of alleles from the Native Blue Corn (NBC-JIQ), a local Mexican maize variety indigenous to the northeast region of Michoacán, Mexico, into elite maize lines curated by the International Maize and Wheat Improvement Center (CIMMYT). This crossbreeding aimed to enhance the nutritional profile of maize, particularly in terms of antioxidants and anthocyanins, which are scarce in elite lines. Our results demonstrated a significant increase in these compounds in the Polimaize lines, with variations due to heterosis. Despite these nutritional improvements, some traits showed decreased concentrations compared to parent lines, notably in sucrose and tryptophan, suggesting a potential trade-off. The study also found significant heritability in amino acids and tryptophan, while hexose sugars showed no substantial heritability. The Polimaize variety exhibited high starch content heritability, comparable to elite lines. Field trials confirmed Polimaize’s promising yield and agronomic traits, highlighting its potential for enhancing consumer health and contributing to sustainable agriculture through enriched crop nutritional quality. This project underscores the value of integrating local race alleles into elite lines, offering genetic diversity in maize cultivation.

Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks, and snacks in Russia. Such foods are suitable for all ages with many health benefits. However, the modern metropolitan citizen consumes large quantities of refined cereal products, thus impoverishing their diet. An alternative in dietary fortification could be sprouted and fermented food ingredients with an increased nutritional value. The present work was carried out to study the effect of a combination of germination with ultrasound treatment and fermentation with a complex starter of cereal crops on antioxidant activity and γ-aminobutyric acid content of food ingredients with the possibility of using them in the matrix of food products. In order to obtain germinated food ingredients, we used crops with the highest yield in the Ural region (Russia): two samples of soft spring wheat (Triticum aestivum L.) and a sample of spring barley grain (Hordeum vulgare L.). Obtaining food ingredients was divided into successive stages: ultrasonic treatment (22 ± 1.25 kHz) was performed by means of changing power and length of time (245 W/L, intensity for 5 min); germination and fermentation used complex starter "Vivo Probio". The proposed technology of germination with haunting fermentation of cereal crops resulted in food ingredients with a more uniform distribution of granulometric composition, a low proportion of fine particles (4.62–104.60 µm) (p < 0.05) and large particles (418.60–592.00 µm) (p < 0.05). The particle size range (31.11–248.90 μm) (p < 0.05) was predominant. The germination and fermentation process resulted in 26 to 57% (p < 0.05) lower phytic acid content, 35 to 68% (p < 0.05) higher flavonoid content, 31 to 51% (p < 0.05) higher total antioxidant activity, 42.4 to 93.9% (p < 0.05) higher assimilability, and 3.1 to 4.7 times (p < 0.05) higher γ-aminobutyric acid content, which will allow production of food products with pronounced preventive action. The data was analyzed via one-way ANOVA analysis of variance using the free web-based software. The combination of the germination process with ultrasound treatment and subsequent fermentation with a complex starter can be used to support the development of healthful food products with increased GABA and antioxidant activity. [ABSTRACT FROM AUTHOR]

African yam bean seeds (Sphenostylis sternocarpa) Iru-like condiment was produced with 0.005 and 0.0075 g broth/g seed different concentrations of Bacillus amyloliquefaciens culture. The sample fermentation was conducted at 35 °C for 5 days. Proximate composition, water absorption capacity, oil absorption capacity, pH, and titratable acidity of the fermented samples were assessed using standard methods. Proximate composition of fermented African yam bean (AYB) condiment with 0.005 g broth/g seed inoculum concentration as determined were crude protein (6.86%-7.74%), crude fat (1.37%-1.71%), crude fiber (2.73%-4.81%), ash content (1.02%-1.59%), moisture content (9.71%-14.92%), dry matter (85.10%-90.28%), carbohydrate (70.43%-77.16%). The pH, total titratable acidity, water absorption capacity (WAC), and oil absorption capacity (OAC) of the fermented condiment were 6.76-7.60 ml, 0.07-0.09 ml, 0.50%-0.92%, and 0.55%-0.65% respectively. The fermented condiment produced with 0.0075 g broth/g seed inoculum concentration had its proximate composition as determined as crude protein (8.10%-8.53%), crude fat (1.81%-2.12%), crude fiber (2.83%-3.73%), ash content (1.23%-1.42%), moisture content (8.97%-12.81%), dry matter (87.19%-90.91%), carbohydrate (72.22%-76.13%) while its pH, total titratable acidity, WAC and OAC ranged as 7.10-8.76 ml, 0.06-0.11 ml, 0.38%-0.81% and 0.54%-0.84% respectively. The sensory acceptability scores reveal condiment samples from 0 hours as the best-preferred sample produced from the use of the inoculum concentrations. The study showed that AYB seeds condiments produced were significantly different in terms of different concentrations of starter culture used. Although the single starter culture did not deliver acceptable products during the fermentation, it played a few parts within the product quality.

The increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore the need for sustainable, nutrient-dense foods. Soybeans (Glycine max), a critical global crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security and environmental sustainability. Fermented soy products-including tempeh, natto, and miso-are rich in bioactive compounds such as peptides and isoflavones, which offer potential therapeutic effects and hold cultural and nutritional significance. These fermented products provide bioactive profiles with unique health-promoting properties. This review critically examines the bioactive compounds generated through fermentation, focusing on their bioconversion pathways in the gastrointestinal tract and their metabolic implications for human health. Recent consumer demand for novel food ingredients with additional biological benefits has fueled research into advanced extraction techniques, enhancing the functional applications of bioactive compounds from these soy-based products. This review further explores innovations in extraction methods that improve bioactive yield and sustainability, reinforcing the applicability of these compounds in health-promoting food interventions. The originality of this review lies in its in-depth exploration of the gastrointestinal bioconversion of fermented soy bioactive compounds alongside the latest sustainable extraction methods designed to optimize their use. Future research should aim to refine fermentation and extraction processes, investigate synergistic microbial interactions, and develop environmentally sustainable production methods. These efforts have the potential to position fermented soy products as essential contributors to global nutritional security and sustainable food systems, addressing both public health and environmental needs., (© 2024 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

African yam bean seeds (Sphenostylis sternocarpa) Iru-like condiment was produced with 0.005 and 0.0075 g broth/g seed different concentrations of Bacillus amyloliquefaciens culture. The sample fermentation was conducted at 35 °C for 5 days. Proximate composition, water absorption capacity, oil absorption capacity, pH, and titratable acidity of the fermented samples were assessed using standard methods. Proximate composition of fermented African yam bean (AYB) condiment with 0.005 g broth/g seed inoculum concentration as determined were crude protein (6.86%-7.74%), crude fat (1.37%-1.71%), crude fiber (2.73%-4.81%), ash content (1.02%-1.59%), moisture content (9.71%-14.92%), dry matter (85.10%-90.28%), carbohydrate (70.43%-77.16%). The pH, total titratable acidity, water absorption capacity (WAC), and oil absorption capacity (OAC) of the fermented condiment were 6.76-7.60 ml, 0.07-0.09 ml, 0.50%-0.92%, and 0.55%-0.65% respectively. The fermented condiment produced with 0.0075 g broth/g seed inoculum concentration had its proximate composition as determined as crude protein (8.10%-8.53%), crude fat (1.81%-2.12%), crude fiber (2.83%-3.73%), ash content (1.23%-1.42%), moisture content (8.97%-12.81%), dry matter (87.19%-90.91%), carbohydrate (72.22%-76.13%) while its pH, total titratable acidity, WAC and OAC ranged as 7.10-8.76 ml, 0.06-0.11 ml, 0.38%-0.81% and 0.54%-0.84% respectively. The sensory acceptability scores reveal condiment samples from 0 hours as the best-preferred sample produced from the use of the inoculum concentrations. The study showed that AYB seeds condiments produced were significantly different in terms of different concentrations of starter culture used. Although the single starter culture did not deliver acceptable products during the fermentation, it played a few parts within the product quality. [ABSTRACT FROM AUTHOR]

Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks, and snacks in Russia. Such foods are suitable for all ages with many health benefits. However, the modern metropolitan citizen consumes large quantities of refined cereal products, thus impoverishing their diet. An alternative in dietary fortification could be sprouted and fermented food ingredients with an increased nutritional value. The present work was carried out to study the effect of a combination of germination with ultrasound treatment and fermentation with a complex starter of cereal crops on antioxidant activity and γ-aminobutyric acid content of food ingredients with the possibility of using them in the matrix of food products. In order to obtain germinated food ingredients, we used crops with the highest yield in the Ural region (Russia): two samples of soft spring wheat (Triticum aestivum L.) and a sample of spring barley grain (Hordeum vulgare L.). Obtaining food ingredients was divided into successive stages: ultrasonic treatment (22 ± 1.25 kHz) was performed by means of changing power and length of time (245 W/L, intensity for 5 min); germination and fermentation used complex starter “Vivo Probio”. The proposed technology of germination with haunting fermentation of cereal crops resulted in food ingredients with a more uniform distribution of granulometric composition, a low proportion of fine particles (4.62–104.60 µm) (p < 0.05) and large particles (418.60–592.00 µm) (p < 0.05). The particle size range (31.11–248.90 μm) (p < 0.05) was predominant. The germination and fermentation process resulted in 26 to 57% (p < 0.05) lower phytic acid content, 35 to 68% (p < 0.05) higher flavonoid content, 31 to 51% (p < 0.05) higher total antioxidant activity, 42.4 to 93.9% (p < 0.05) higher assimilability, and 3.1 to 4.7 times (p < 0.05) higher γ-aminobutyric acid content, which will allow production of food products with pronounced preventive action. The data was analyzed via one-way ANOVA analysis of variance using the free web-based software. The combination of the germination process with ultrasound treatment and subsequent fermentation with a complex starter can be used to support the development of healthful food products with increased GABA and antioxidant activity.

Objective: The application of phytases helps in releasing bound phosphorus and other nutrients in cattle feed eventually reducing the need for supplementations. However, high production cost owing to the unavailability of cheaper sources of phytases has limited their usage in developing countries. Herein, firstly isolation, identification of a phytase from fungal isolate, Aspergillus niger NT7 was carried out followed by optimizing of all production parameters, through solid-state fermentation (SSF). Secondly, crude phytase was characterized and potential applicability of crude phytase was evaluated for dephytinization of wheat bran. Results: The highest phytase production (208.30 ± 0.22 U/gds) was achieved using wheat bran as cheap agro-industrial substrate for SSF. The various physiological parameters were optimized including inoculum age and level (3-day old inoculum and 15 × 107 spores/ml), temperature (35 °C), a moistening agent (distilled water), medium pH (5), and supplementation of various biochemicals like sugar (Mannitol), nitrogen (ammonium sulphate) and detergent (Tween 80). Process optimization through one variable at a time (OVAT) approach increased the difference in productivity to more than 200%. The crude phytase of A. niger NT7 was thermostable, with optimal activity at 60 °C and also displayed optimal activity over a broad range of acidic pH. Further, enhancement in phytase activity was found specifically in the presence of Ca2+, Zn2+, and Co2+ ions, while other metal ions including Fe2+, Fe3+, Mn2+, Mg2+and Cu2+ inhibited its activity. Finally, the phytase showed efficient and sustained release of inorganic phosphate, proteins, and reducing sugars (> 60 h) from livestock feed. Conclusion: Overall, our report highlights the production of an efficient and thermotolerant phytase with potential as a low-cost animal feed supplement. [ABSTRACT FROM AUTHOR]

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89-mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

Keratinous waste is the bulk by-product of various livestock industries. Slow natural degradation of keratin and less efficient chemical hydrolysis imposes challenge for the search of alternative recycling methods. Keratin degrading microbes hydrolyse keratin to soluble peptides and amino acids. Bacillus aerius NSMk2 showed great potential for hydrolysis of chicken feather waste. Bacillus aerius NSMk2 cells grown in phosphate buffer supplemented with chicken feathers showed high disulfide reductase activity and release of sulfhydryl groups. The release of proteins and amino acids were statistically optimized at varied pH (4.0–11.0), temperature (30.0–45.0 °C) and agitation (100–250 rpm), and maximum release was recorded at pH 7.5, temperature 37 °C and shaking (175 rpm). FTIR and SEM showed sulfitolysis and extensive keratinolysis of feathers resulting in complete hydrolysis of white chicken feathers after 84 h. MALDI-TOF mass spectrometry confirmed the release of low molecular weight peptides in the range of 399 to 3289.4 m/z. The present study demonstrates management of otherwise hard-to-degrade keratinous waste and simultaneous nutritional enhancement of waste chicken feathers to value-added hydrolysate that can be used in livestock feed formulations or biofertilizer in agro-industry. [ABSTRACT FROM AUTHOR]

Omega-3 long-chain polyunsaturated fatty acids (n-3 LC PUFAs) and vitamin D3 are essential components of human nutrition. A regular human diet is highly deficient in n-3 LC PUFAs. Fish like salmon are highly recommended in the human diet as they are a major source of high-value n-3 LC PUFAs and vitamin D3. The levels of these nutrients have been decreasing over the last few years in farmed salmon, whose production urgently needs sustainable sources of these nutrients. The microalga Nannochloropsis gaditana (NG) is known for its naturally high potential for the production of eicosapentaenoic (EPA, 20:5 n-3) fatty acid. A commercial diet for Atlantic salmon was supplemented with 1% and 10% of spray-dried NG grown under controlled conditions for a high EPA content. Salmon were harvested on day 49, following which, boneless and skinless salmon meat was recovered from fish and analyzed for the fatty acid profile, total fat, and vitamin D3. Vitamin D3, EPA, and docosapentaenoic fatty acid (DPA, 22:5 n-3) levels were significantly increased (p < 0.05) by supplementing the basal diet with 10% NG, thus, NG represents a novel, functional, natural ingredient and a sustainable source of n-3 LC-PUFAs that can raise the levels of healthy fats and vitamin D3 in farmed salmon meat.

Despite being some of the most important crops globally, there has been limited research on forages when compared with cereals, fruits, and vegetables. This review summarizes the literature highlighting the significance of forage crops, the current improvements and some of future directions for improving yield and nutritional quality. We make the point that the knowledge obtained from model plant and grain crops can be applied to forage crops. The timely development of genomics and bioinformatics together with genome editing techniques offer great scope to improve forage crops. Given the social, environmental and economic importance of forage across the globe and especially in poorer countries, this opportunity has enormous potential to improve food security and political stability.

Lactoferricin (Lfcin), a multifunction short peptide with a length of 25 residues, is derived from the whey protein lactoferrin by acidic pepsin hydrolysis. It has potent nutritional enhancement, antimicrobial, anticancer, antiviral, antiparasitic, and anti-inflammatory activities. This review describes the research advantages of the above biological functions, with attention to the molecular design and modification of Lfcin. In this examination of design and modification studies, research on the identification of Lfcin active derivatives and crucial amino acid residues is also reviewed. Many strategies for Lfcin optimization have been studied in recent decades, but we mainly introduce chemical modification, cyclization, chimera and polymerization of this peptide. Modifications such as incorporation of D-amino acids, acetylation and/or amidation could effectively improve the activity and stability of these compounds. Due to their wide array of bio-functions and applications, Lfcins have great potential to be developed as biological agents with multiple functions involved with nutritional enhancement, as well as disease preventive and therapeutic effects. [ABSTRACT FROM AUTHOR]

Despite being some of the most important crops globally, there has been limited research on forages when compared with cereals, fruits, and vegetables. This review summarizes the literature highlighting the significance of forage crops, the current improvements and some of future directions for improving yield and nutritional quality. We make the point that the knowledge obtained from model plant and grain crops can be applied to forage crops. The timely development of genomics and bioinformatics together with genome editing techniques offer great scope to improve forage crops. Given the social, environmental and economic importance of forage across the globe and especially in poorer countries, this opportunity has enormous potential to improve food security and political stability. [ABSTRACT FROM AUTHOR]

Contents699I.699II.700III.700IV.706V.707VI.714714References714 Summary: Plants make substantial contributions to our health through our diets, providing macronutrients for energy and growth as well as essential vitamins and phytonutrients that protect us from chronic diseases. Imbalances in our food can lead to deficiency diseases or obesity and associated metabolic disorders, increased risk of cardiovascular diseases and cancer. Nutritional security is now a global challenge which can be addressed, at least in part, through plant metabolic engineering for nutritional improvement of foods that are accessible to and eaten by many. We review the progress that has been made in nutritional enhancement of foods, both improvements through breeding and through biotechnology and the engineering principles on which increased phytonutrient levels are based. We also consider the evidence, where available, that such foods do enhance health and protect against chronic diseases. [ABSTRACT FROM AUTHOR]

Consumption of legumes is associated with a number of physiological and health benefits. Legume proteins complement very well those of cereals and are often used to produce gluten-free products. However, legume seeds often contain antinutritional compounds, such as phytate, galactooligosaccharides, phenolic compounds, lectins, enzyme inhibitors, whose presence could affect their nutritional value. Screening natural and induced biodiversity for useful traits, followed by breeding, is a way to remove undesirable components. We used the common bean cv. Lady Joy and the lpa1 mutant line, having different seed composition for absence/presence of lectins,a-amylase inhibitor, (α-AI) and phytic acid, to verify the advantage of their use to make biscuits with improved nutritional properties. We showed that use of unprocessed flour from normal beans (Taylor's Horticulture and Billò) must be avoided, since lectin activity is still present after baking, and demonstrated the advantage of using the cv. Lady Joy, lacking active lectins and having active α-AI. To assess the contribution of bean flour to biscuit quality traits, different formulations of composite flours (B12, B14, B22, B24, B29) were used in combinations with wheat (B14), maize (gluten-free B22 and B29), or with both (B12 and B24). These biscuits were nutritionally better than the control, having a better amino acid score, higher fiber amount, lower predicted glycemic index (pGI) and starch content. Replacement of cv. Lady Joy bean flour with that of lpa1, having a 90% reduction of phytic acid and devoid of α-AI, contributed to about a 50% reduction of phytic acid content. We also showed that baking did not fully inactivate α-AI, further contributing to lowering the pGI of the biscuits. Finally, data from a blind taste test using consumers indicated that the B14 biscuit was accepted by consumers and comparable in terms of liking to the control biscuit, although the acceptability of these products decreased with the increase of bean content. The B22 gluten-free biscuits, although received liking scores that were just above the middle point of the hedonic scale, might represent a good compromise between health benefits (absence of gluten and lower pGI), expectations of celiac consumers and likeness. INSET: 4. [ABSTRACT FROM AUTHOR]

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people. [ABSTRACT FROM AUTHOR]

In the present study dried apple chips packed in polyethylene packs were gamma irradiated in the dose range of 1.0–3.0 kGy. Irradiated samples including control were stored under ambient (10±2–15 ± 2 °C, RH 60–70%) conditions and evaluated at intervals of 2 months for physico-chemical, sensory and microbial quality parameters. Results revealed that dose levels of 2.5 kGy and 3.0 kGy proved significantly (p ≤ 0.05) beneficial in enhancing the nutritional quality besides maintaining color and texture attributes during storage. Post-drying irradiation treatment at 3.0 kGy increased the total phenol content by 6.6%, total and reducing sugars by 4.2% and 18.8% respectively. Results of the antioxidant activity revealed a significant (p ≤ 0.05) decrease in EC 50 values of apple chips following post drying irradiation. EC 50 values of apple chips irradiated at 2.5 kGy and 3.0 kGy were significantly (p ≤ 0.05) lower than standard antioxidants for hydroxyl radical scavenging activity. Data pertaining to Hunter color score indicated that during storage, percentage increase in browning was 40.4% in control compared to 21.9% in 3.0 kGy irradiated samples. The above irradiation treatments maintained significantly (p ≤ 0.05) higher overall acceptability of apple chips and resulted in about 2.5 log reduction in microbial load just after irradiation and 2.1 log reductions after 6 months of storage under ambient conditions. • Post-drying irradiation at 2.5–3.0 kGy significantly retained the nutritional content during storage. • Irradiation modified the antioxidant potential of dried apple chips particularly the hydroxyl radical scavenging activity. • Radiation processing maintained crispy texture, color attributes and overall acceptability during storage. • Post-drying radiation treatment offers opportunity for merchandizing of product and satisfying consumer health concerns. [ABSTRACT FROM AUTHOR]

Omega-3 long-chain polyunsaturated fatty acids (n-3 LC PUFAs) and vitamin D3 are essential components of human nutrition. A regular human diet is highly deficient in n-3 LC PUFAs. Fish like salmon are highly recommended in the human diet as they are a major source of high-value n-3 LC PUFAs and vitamin D3. The levels of these nutrients have been decreasing over the last few years in farmed salmon, whose production urgently needs sustainable sources of these nutrients. The microalga Nannochloropsis gaditana (NG) is known for its naturally high potential for the production of eicosapentaenoic (EPA, 20:5 n-3) fatty acid. A commercial diet for Atlantic salmon was supplemented with 1% and 10% of spray-dried NG grown under controlled conditions for a high EPA content. Salmon were harvested on day 49, following which, boneless and skinless salmon meat was recovered from fish and analyzed for the fatty acid profile, total fat, and vitamin D3. Vitamin D3, EPA, and docosapentaenoic fatty acid (DPA, 22:5 n-3) levels were significantly increased (p < 0.05) by supplementing the basal diet with 10% NG, thus, NG represents a novel, functional, natural ingredient and a sustainable source of n-3 LC-PUFAs that can raise the levels of healthy fats and vitamin D3 in farmed salmon meat. [ABSTRACT FROM AUTHOR]