Search

In recent decades, obesity and its associated health issues have risen dramatically. The COVID-19 pandemic has further exacerbated this trend, underscoring the pressing need for new strategies to manage weight. Functional foods designed to modulate lipid digestion and absorption rates and thereby reduce the assimilation of dietary fats have gained increasing attention in food science as a potentially safer alternative to weight-loss medications. This review provides insights into controlled lipid digestion and customized delivery of fats. The first section introduces basic concepts of lipid digestion and absorption in the human gastrointestinal tract. The second section discusses factors regulating lipid digestion and absorption rates, as well as strategies for modulating lipid assimilation from food. The third section focuses on applications of controlled lipid digestion in developing personalized foods designed for specific consumer groups, with particular emphasis on two target populations: overweight individuals and infants., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Proteomics is a field that has grown rapidly since its emergence in the mid-1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality traits. Lately, much emphasis has been placed on the discovery of biomarkers that facilitate the prediction of biochemical transformations of the product and provide key information on parameters associated with traceability and food safety. This review study focuses on the contribution of proteomics in the improvement of processed meat products. Different techniques and strategies have recently been successfully carried out in the study of the proteome of these products that can help the development of foods with a higher sensory quality, while ensuring consumer safety through early detection of microbiological contamination and fraud. SIGNIFICANCE: The food industry and the academic world work together with the aim of responding to market demands, always seeking excellence. In particular, the meat industry has to face a series of challenges such as, achieving sensory attributes in accordance with the standards required by the consumer and maintaining a high level of safety and transparency, avoiding deliver adulterated and/or contaminated products. This review work exposes how the aforementioned challenges are attempted to be solved through proteomic technology, discussing the latest and most outstanding research in this regard, which undoubtedly contribute to improving the quality, in all the extension of the word, of meat products, providing relevant knowledge in the field of proteomic research., Competing Interests: Declaration of Competing Interest The authors declare no conflict of interest., (Copyright © 2022 Elsevier B.V. All rights reserved.)

The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world. This plant, known for its healing abilities, has been used as a traditional medicine to treat several diseases and external ailments, such as wounds or boils. This article reviews the potential health benefits from okra consumption, as well as the bioactive compounds that are suggested to be responsible. Furthermore, the okra plant and its derivatives have been evaluated in the formulation and manufacture of new functional food products. The latest advances in this direction, which includes characterizing the technical properties of functional foods fortified with okra are also presented in this review. A series of bioactive compounds such as flavonoids and catechins have been found in the okra plant, which were associated with numerous biological properties observed in research studies that reported potential anti-diabetic, anti-cancer, anti-hypertensive, and antimicrobial effects, among others, as a result of their consumption. These potential health benefits contribute to the development of new and useful functional foods, with okra (or its derivatives) being used as the highlighted ingredient.

The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of 'foodomics'. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food.

The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, entails the search for new technologies that can alleviate this pressure on markets while reducing the carbon footprint of related activities. Plant proteomics arises as a response to these problems, and through research and the application of new technologies, it attempts to enhance areas of food science that are fundamental for the optimization of processes. This review aims to present the different approaches and tools of proteomics in the investigation of new methods for the development of vegetable crops. In the last two decades, different studies in the control of the quality of crops have reported very interesting results that can help us to verify parameters as important as food safety, the authenticity of the products, or the increase in the yield by early detection of diseases. A strategic plan that encourages the incorporation of these new methods into the industry will be essential to promote the use of proteomics and all the advantages it offers in the optimization of processes and the solution of problems.

Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.

Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing., Competing Interests: The authors declare no conflicts of interest, and the funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Background: There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg -1 (FVE-250), 500 mg kg -1 (FVE-500) and 1000 mg kg -1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer., Results: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g -1 extract. Antioxidant values ranged from 37.5 μmol of Trolox equivalents (TE) g -1 (FRAP assay) to 2111 μmol TE g -1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples., Conclusion: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pâté were prepared: CON, BHT, AN, FV and BB. Pâté samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 °C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pâté, except for the protein content, which resulted in a significant increase (≈2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Background: Natural antioxidants, which can replace synthetic ones due to their potential implications for health problems in children, have gained significant popularity. Therefore, the antioxidant potential of extracts obtained from three brown macroalgae ( Ascophyllum nodosum , Fucus vesiculosus and Bifurcaria bifurcata ) and two microalgae ( Chlorella vulgaris and Spirulina platensis ) using ultrasound-extraction as an innovative and green approach was evaluated. Methods: Algal extracts were obtained by ultrasound-assisted extraction using water/ethanol (50:50, v : v ) as the extraction solvent. The different extracts were compared based on their antioxidant potential, measuring the extraction yield, the total phenolic content (TPC) and the antioxidant activity. Results: Extracts from Ascophyllum nodosum (AN) and Bifurcaria bifurcata (BB) showed the highest antioxidant potential compared to the rest of the samples. In particular, BB extract presented the highest extraction (35.85 g extract/100 g dry weight (DW)) and total phenolic compounds (TPC) (5.74 g phloroglucinol equivalents (PGE)/100 g DW) yields. Regarding the antioxidant activity, macroalgae showed again higher values than microalgae. BB extract had the highest antioxidant activity in the ORAC, DPPH and FRAP assays, with 556.20, 144.65 and 66.50 µmol Trolox equivalents (TE)/g DW, respectively. In addition, a correlation among the antioxidant activity and the TPC was noted. Conclusions: Within the obtained extracts, macroalgae, and in particular BB, are more suitable to be used as sources of phenolic antioxidants to be included in products for human consumption. The relatively low antioxidant potential, in terms of polyphenols, of the microalgae extracts studied in the present work makes them useless for possible industrial applications compared to macroalgae, although further in vivo studies evaluating the real impact of antioxidants from both macro- and micro-algae at the cellular level should be conducted., Competing Interests: The authors declare no conflict of interest.

Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae ( Ascophyllum nodosum , Fucus vesiculosus and Bifurcaria bifurcate ) were studied. Chemical composition was significantly ( p < 0.001) different among the three seaweeds. In this regard, the B. bifurcata presented the highest fat content (6.54% of dry matter); whereas, F. vesiculosus showed the highest protein level (12.99% dry matter). Regarding fatty acid content, the polyunsaturated fatty acids (PUFAs) were the most abundant followed by saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). On the other hand, the three seaweeds are a rich source of K (from 3781.35 to 9316.28 mg/100 g), Mn (from 8.28 to 1.96 mg/100 g), Na (from 1836.82 to 4575.71 mg/100 g) and Ca (from 984.73 to 1160.27 mg/100 g). Finally, the most abundant amino acid was glutamic acid (1874.47-1504.53 mg/100 dry matter), followed by aspartic acid (1677.01-800.84 mg/100 g dry matter) and alanine (985.40-655.73 mg/100 g dry matter)., Competing Interests: The authors declare no conflict of interest, and the founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

The phenolic compounds of extracts from Ascophyllum nodosum (ANE), Bifurcaria bifurcata (BBE) and Fucus vesiculosus (FVE) from Galicia (NW Spain) were analyzed by liquid chromatography-diode array detection coupled to negative electrospray ionization-tandem mass spectrometry (LC-DAD-ESI-MS/MS) with the interest to evaluate their potential application as functional ingredients. Phlorotannins were tentatively identified as the main phenolic compounds in the three extracts, followed by phenolic acids, and flavonoids. Fuhalols were present in ANE and BBE, while hydroxyfuhalols were identified in BBE and FVE. Eckol derivatives were present in the three extracts. Quinic acid derivatives were tentatively identified in the three seaweed species; in addition, ANE showed specifically hydroxybenzoic and rosmarinic acid derivatives, BBE showed rosmarinic acid, and FVE contained p-coumaric and ferulic acid derivatives. Regarding flavonoids, acacetin derivatives were tentatively identified in the three extracts, hispidulin and a gallocatechin derivative were specifically detected in ANE, and cypellocarpin C was present in BBE. In conclusion, all brown seaweed extracts studied could be exploited as sources of antioxidant phenolic compounds with potential applications in the food and health sectors., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

In this research the antioxidant activity of water extracts of Bifurcaria bifurcata (BBE) at different dose against butylated hydroxytoluene (BHT) was evaluated in canola oil. Water extracts were firstly characterized in terms of total solid and polyphenolic compound contents, and their antioxidant activity together with that of BHT was evaluated using several in vitro tests (DPPH, ABTS, ORAC and FRAP). Next, the progress of lipid oxidation was assessed in canola oil added with five BBE concentrations (200, 400, 600, 800 and 1000ppm) and two BHT concentrations (50 and 200ppm) using an accelerated oxidation test. The progress in lipid oxidation was monitored by assessing some chemical indices (peroxide value, p-anisidine value, and conjugated dienes) during oil storage and some volatile compounds at the end of the storage period. BBE showed a significant antioxidant effect, being this ability concentration-dependent. The extent of lipid oxidation was inversely related to BBE dose, specially with regard to primary oxidation products. At the highest level of BBE, significant decreases of primary and secondary oxidation products, with respect to the control, were obtained with reduction percentages of 71.53%, 72.78%, 68.17% and 71.3% for peroxides, conjugated dienes, p-anisidine and TOTOX values, respectively. A level of 600ppm or higher concentration of the extract inhibits the lipid oxidation in a similar way than BHT at 200ppm. Regarding the inhibition of the formation of volatile compounds, both BBE and BHT strongly inhibited the formation of volatiles during oil storage, being this inhibition similar for all the concentrations of BBE and BHT essayed. Overall, results indicated that BBE can be used as a potential natural additive for improving oxidative stability of canola oil., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Extracts from three macroalgae species (Ascophyllum nodosum (ANE), Bifurcaria bifurcata (BBE) and Fucus vesiculosus (FVE)) were tested for proximate composition (total solid, protein and total carbohydrate contents), total phenols content (TPC), and for their antioxidant activities in vitro in comparison to that of BHT compound by using four different assays (ABTS radical cation decolouration, DPPH free radical scavenging activity, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC)). The inclusion of the extracts as oil stabilizers in canola oil in substitution of the synthetic antioxidant (BHT) was also evaluated by assessing lipid oxidation parameters (peroxide value (PV), p-anisidine value (AV), TBARS value, conjugated dienes (CD) and TOTOX index) under accelerated storage conditions (16days, 60°C). There was an inverse relationship between total solid content and total polyphenols content in the seaweed extracts. FVE showed an intermediate TPC (1.15g PGE/100g extract), but it presented the highest in vitro antioxidant activity when measured using the ABTS, DPPH and FRAP tests. BBE, that displayed the highest TPC (1.99g PGE/100g extract), only showed the highest in vitro antioxidant activity when measured using the ORAC test. ANE showed the lowest TPC and the lowest antioxidant activity in all the tests performed. The seaweed extracts added in a 500ppm concentration significantly reduced the oxidation during canola oil storage at 60°C, being this antioxidant effect significantly higher than that of BHT added at 50ppm. Results indicate that seaweed extracts can effectively inhibit the oxidation of canola oil and they can be a healthier alternative to the synthetic antioxidants in the oil industry., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly ( P  < 0.05) affected to color parameters, since the ME batches presented the highest L* and b* values, whereas the OM treatments showed the highest values of a* values. As expected, the replacement of backfat by oils also greatly modified the fatty acids profile, since the OM group had the highest MUFA and n -3 PUFA contents. The microencapsulation process significantly ( P  < 0.001) increased the lipid oxidation. The ME batch presented the highest TBARS values and volatile compounds derivate from lipid oxidation, while the OM treatment showed the same lipid oxidation rate as CO group.