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Copyright of Food Research & Development is the property of Food Research & Development 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.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

The starter diet for Japanese eel (Anguilla japonica) has always been a difficult problem for the realization of total artificial reproduction. Therefore, this research analyzed the nutritional composition of artificially fertilized eggs, and transcriptome of samples from early hatchlings of fry to better understand nutrients requirements. The composition of crude lipid and crude protein in fertilized eggs was 7.24% ± 0.32% and 10.56% ± 0.41%, respectively. Seven kinds of essential amino acids (EAA) were detected but took a comparable lower content (3.19%) than other marine fish eggs. We randomly assembled 265.74 million clean reads and identified 1751 differentially expressed genes (DEGs) (P < 0.01) from pre-leptocephalus larvae. A total of 23 KEGG pathways related to the digestive and metabolic system were detected. Genes related to the secretion pathway of saliva, pancreatic juice and other digestive juices were significantly changed. Transcriptome analysis showed that as larvae aged, glycolytic metabolism and the transcription level of hexokinase (HK) increased significantly (day 0 to 12). This study will facilitate future studies on the nutrition of A. japonica larvae and other biological traits to reproductive research. [ABSTRACT FROM AUTHOR]

To further expand the variety of oat milk products and develop an oat plant-based yogurt (OPY) without animal ingredients, this study used whole oat flour as raw material to prepare oat milk through enzymatic hydrolysis, inoculated with commercial fermentation culture to prepare OPY. The production was optimized using single-factor experiments and response surface methods, and the properties of OPY was analyzed. The results showed that the optimal production parameters for OPY were as follows: solid-liquid ratio was 1:3.9 (g:mL), culture addition ratio was 0.17% (based on the addition ratio of whole oat flour), and fermentation time was 7 hours. Under these conditions, the sensory score of OPY was 86.33±0.58, the β-glucan content (dry basis) was 8.37±0.20 mg/100 mL. Compared to stirred yogurt (SY), the titratable acidity and fat content of OPY decreased by 32.1% and 15%, respectively. The water holding capacity and total solid content of OPY increased by 41% and 34.76%, respectively. The texture and rheological analysis showed that the cohesiveness (0.71±0.00), springiness (0.83±0.00), elastic modulus and viscosity modulus of OPY were significantly higher than that of SY. After enzymatic hydrolysis and fermentation, OPY retained β-glucan, and had better rheological properties. In addition, several physicochemical indicators and nutritional components of OPY were better than those of SY, indicating that the process optimization had been successful. This study has high reference value for the actual production of OPY, and also provides new ideas for the development of fermented oat beverages.

The aim of this study was to evaluate the productive potential, chemical composition, and fermentation profile of 24 genotypes of forage sorghum after ensiling. For this agronomic evaluation, a completely randomized block design with six replicates and twenty-four treatments was employed. Genotype 5 had the highest dry matter (DM) yield of 22.24 t/ha. The plant DM content ranged (p < 0.001) from 271.8 g/kg of fresh matter (FM) in genotype 9 to 330.0 g/kg FM in genotype 3, averaging 302.9 g/kg FM. The crude protein and non-fibrous carbohydrates differed significantly (p < 0.001) in the evaluated silages, with mean values of 61.0 and 275.3 g/kg DM, respectively. The pH of the sorghum silages also differed (p < 0.001), despite having an average of 3.94, with values ranging from 3.68 to 4.27. No changes were observed (p > 0.05) for the dry matter recovery of the sorghum genotype silages, which averaged at 853.9 g/kg FM. In the present study, genotype 5 resulted in being the most recommended genotype because it demonstrated a higher yield and higher nutritional value in both its fresh form and its ensiled form; had the lowest losses; and showed an ideal dry matter recovery after ensiling of 880 g/kg.

Yellowfin tuna (Thunnus albacares) is popular with consumers due to its delicious meat and high nutritional value. It is a globally recognized high-end marine economic fish. With the advancement of fishing equipment and the increase in fishing efforts, the amount of tuna resources has decreased significantly. To make up for the insufficient supply of tuna in the market and protect wild populations, it is essential to carry out research on artificial aquaculture technology for tuna and to gradually establish full-cycle cultures of tuna. In order to study the differences in the nutritional components and quality of yellowfin tuna muscles of different sizes, three different-sized yellowfin tuna, J1 (4.2±1.2) kg, J2 (22.5± 2.5) kg, and J3 (50.8±3.9) kg, were used as the research subjects, and conventional biochemical analysis methods were used to compare and analyze the proximate compositions, amino acids, fatty acids, and mineral elements of tuna muscle. The results showed that (1) the moisture level of the J1 group was significantly higher than that of the J2 and J3 groups (PJ2>J1. The content of nonessential amino acids was J3>J2>J1 (P0.05). The fatty acids in yellowfin tuna muscle were mainly PUFAs, and the content of DHA accounted for 37.46%~39.18% of the total fatty acid content. The DHA content of the J3 group was significantly higher than that of the J1 and J2 groups (PJ2>J1 (PJ2>J1 (P

The present research explored the antioxidant capacities and phytochemical profile of Cistus ladanifer collected from North Morocco (Tangier), to identify potential medicinal sources of antioxidants. The antioxidant qualities of the extracts were assessed using a variety of analytical methods, such as 2,2-Diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Oxygen Radical Absorbance Capacity (ORAC). Fourier transform infrared (FTIR) spectroscopy, Gas Chromatography-Mass Spectrometry (GC-MS), and High-Performance Liquid Chromatography (HPLC) were employed to examine the chemical constituents present in the plant material. Finally, ICP-AES analysis was performed to characterize the nutritional components of the extract, providing detailed insights into its valuable nutrient content. The findings revealed that the methanolic extract displayed considerable antioxidant potential, as evidenced by its powerful scavenging activities against DPPH, with an IC50 value of 0.115 ± 0.003 mg/ml and IC50 of 0.251 ± 0.006 mg/ml ABTS radicals. Moreover, it displayed a higher reducing power using the FRAP test and excellent ORAC values, with 62.74 ± 0.07 mg/g and 40.21 ± 0.7 mg/g dry weight of extract, respectively. This research also assessed the total phenolic and total flavonoid compounds, while tannins were found in high concentrations in the methanolic extract, with 69.08 ± 1.69 mg of GAE/g dW, 47.86 ± 1.76 mg of QE/g dW, and 354.98 ± 15.29 mg of TAE/g dW, respectively. The presence of phenols, benzene rings, aromatic compounds, ethers, and methylene chains was verified by FTIR analysis. Finally, HPLC-MS and GC-MS analyses revealed a rich profile of bioactive phytochemicals. This study is the first of its kind to be conducted in Tangier, Northern Morocco, shedding light on the unique chemical composition of Cistus ladanifer in this region.

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.)

The present research explored the antioxidant capacities and phytochemical profile of Cistus ladanifer collected from North Morocco (Tangier), to identify potential medicinal sources of antioxidants. The antioxidant qualities of the extracts were assessed using a variety of analytical methods, such as 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC). Fourier transform infrared (FTIR) spectroscopy, gas chromatography-mass spectrometry (GC-MS), and high-performance liquid chromatography (HPLC) were employed to examine the chemical constituents present in the plant material. Finally, ICP-AES analysis was performed to characterize the nutritional components of the extract, providing detailed insights into its valuable nutrient content. The findings revealed that the methanolic extract displayed considerable antioxidant potential, as evidenced by its powerful scavenging activities against DPPH, with an IC50 value of 0.115 ± 0.003 mg/ml and IC50 of 0.251 ± 0.006 mg/ml ABTS radicals. Moreover, it displayed a higher reducing power using the FRAP test and excellent ORAC values, with 62.74 ± 0.07 mg/g and 40.21 ± 0.7 mg/g dry weight of extract, respectively. This research also assessed the total phenolic and total flavonoid compounds, while tannins were found in high concentrations in the methanolic extract, with 69.08 ± 1.69 mg of GAE/g dW, 47.86 ± 1.76 mg of QE/g dW, and 354.98 ± 15.29 mg of TAE/g dW, respectively. The presence of phenols, benzene rings, aromatic compounds, ethers, and methylene chains was verified by FTIR analysis. Finally, HPLC-MS and GC-MS analyses revealed a rich profile of bioactive phytochemicals. This study is the first of its kind to be conducted in Tangier, Northern Morocco, shedding light on the unique chemical composition of Cistus ladanifer in this region. [ABSTRACT FROM AUTHOR]

High-voltage discharge plasma drying (HVDPD) is a non-thermal and efficient drying technique. In this study, we compared the drying characteristics and physicochemical properties of alfalfa dried via HVDPD, hot-air drying (HAD), and natural air-drying (AD) and analyzed the experimental results using infrared spectroscopy, scanning electron microscopy, colorimetry, and other detection techniques. The results showed that HVDPD had a higher drying rate than AD and saved more energy than HAD. Alfalfa dried via HVDPD had the most intact internal structure, the highest rehydration ratio (RR), the best color quality, and the best nutrient retention, resulting in the highest relative quality and feeding value. Therefore, HVDPD is an excellent drying technique for alfalfa, providing a new and effective way to improve the storage, transportation, and drying quality of alfalfa. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the productive potential, chemical composition, and fermentation profile of 24 genotypes of forage sorghum after ensiling. For this agronomic evaluation, a completely randomized block design with six replicates and twenty-four treatments was employed. Genotype 5 had the highest dry matter (DM) yield of 22.24 t/ha. The plant DM content ranged (p < 0.001) from 271.8 g/kg of fresh matter (FM) in genotype 9 to 330.0 g/kg FM in genotype 3, averaging 302.9 g/kg FM. The crude protein and non-fibrous carbohydrates differed significantly (p < 0.001) in the evaluated silages, with mean values of 61.0 and 275.3 g/kg DM, respectively. The pH of the sorghum silages also differed (p < 0.001), despite having an average of 3.94, with values ranging from 3.68 to 4.27. No changes were observed (p > 0.05) for the dry matter recovery of the sorghum genotype silages, which averaged at 853.9 g/kg FM. In the present study, genotype 5 resulted in being the most recommended genotype because it demonstrated a higher yield and higher nutritional value in both its fresh form and its ensiled form; had the lowest losses; and showed an ideal dry matter recovery after ensiling of 880 g/kg. [ABSTRACT FROM AUTHOR]

Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year (p < 0.0001), and iron content, which was affected by genotypic variation (p < 0.0001). The pasting properties of Canary seed flour were significantly (p < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

The content of amino acids, monosaccharides, allantoin, diosgenin, trace elements, and total anthocyanins in purple and white Dioscorea alata were detected and analyzed using high-performance liquid chromatography, inductively coupled plasma emission spectroscopy (ICP-OES) and pH differential method. The content of water, protein, starch and other components was also determined. The results showed that there were certain differences in the nutritional and functional components between two different types of Dioscorea alata. The protein content of white was significantly higher than that of purple, while the content of water and starch were significantly lower than that of purple meat. The contents of Bi, Rb and Se in micronutrient was in the order of white > purple, but Mo, Ca and Mg was white < purple, and there was no significant difference among the other elements. The contents of essential amino acid and non-essential amino acid order was white > purple, rich in arginine, 297.60 mg/kg and 97.08 mg/kg, respectively. The content of allantoin in two colors of Dioscorea alata order was white > purple, 30.03 mg/kg and 24.53 mg/kg. The contents of monosaccharide, diosgenin and total anthocyanin were white < purple, among which the monosaccharide contents, in the order of glucose > galactose > mannose > galacturonic acid > xylose > ribose > arabinose>glucuronic acid>rhamnose>fucose. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the variations in nutrient levels of Pelodiscus sinensis across three distinct cultural regions, assess the nutritional make up of its muscle, and establish a theo‐ retical framework for assessing its nutritional significance. A total of thirty robust Pelodiscus sinensis sourced from various farms across three Guangxi regions, specifically Guiping, Nanning, and Yulin, were carefully chosen for the purpose of assessing and analyzing mineral elements, conventional nutrients, amino acids, and fatty acid levels. The results indicate that the Pelodiscus sinensis muscle from Nanning exhibited the highest concentration of water and crude protein in terms of conventional nutrition, while the Pelodiscus sinensis muscle from Yulin displayed a lower ash content but a significantly higher crude fat content compared to the Pelodiscus sinensis muscle from Guiping (P<0.05). In terms of minerals, the Pelodiscus sinensis muscle in Nanning exhibited the highest levels of magnesium and calcium, while the Pelodiscus sinensis muscle in Guiping displayed a relatively high concentration of calcium; among the trace elements, the muscle of the Pelodiscus sinensis in the three regions displayed relatively high iron and zinc content, whereas the muscle of the Pelodiscus sinensis in Yulin (excluding manganese and zinc) exhibited higher levels of trace elements compared to the Pelodiscus sinensis in Guiping and Nanning. Out of the 16 amino acids found in the turtle meat from the three regions, Glu was the most abundant, followed by Asp, with EAA/TAA and EAA/NEAA ratios ranging from 37.05% to 38.34% and 70.04% to 74.23%, re‐ spectively, which were in line with the WHO/FAO's recommended protein ratios of 40% and 60%, and FAA/TAA ratios ranging from 39.45% to 40.76%. The EAAI index varied between 65.14 and 81.42, with percentages ranging from 39.45% to 40.76%. Guiping Pelodiscus sinensis exhibited the highest concentra‐ tions of STAA, SEAA, SFAA, and EAAI in its muscles. In terms of the fatty acid composition, each of them contained over 20 species, and on the whole, the muscles of Pelodiscus sinensis in Guiping and Nan‐ ning exhibited elevated levels of EPA+DHA. The differences in different breeding areas in Guangxi, and the muscle nutrients between the cultured Pelodiscus sinensis have their own characteristics. [ABSTRACT FROM AUTHOR]

Hemp (Cannabis sativa L.) has experienced a significant resurgence in popularity, and global interest in diversifying its use in various industries, including the food industry, is growing. Therefore, due to their exceptional nutritional value, hemp seeds have recently gained increasing interest as a valuable ingredient for obtaining high-quality foods and dietary supplements. Hemp seeds stand out for their remarkable content of quality proteins, including edestin and albumin, two distinct types of proteins that contribute to exceptional nutritional value. Hemp seeds are also rich in healthy lipids with a high content of polyunsaturated fatty acids, such as linoleic acid (omega-6), alpha-linolenic acid (omega-3), and some vitamins (vitamins E, D, and A). Polyphenols and terpenoids, in particular, present in hemp seeds, provide antimicrobial, antioxidant, and anti-inflammatory properties. This review examines the scientific literature regarding hemp seeds' physicochemical and nutritional characteristics. The focus is on those characteristics that allow for their use in the food industry, aiming to transform ordinary food products into functional foods, offering additional benefits for the body's health. Innovating opportunities to develop healthy, nutritionally superior food products are explored by integrating hemp seeds into food processes, promoting a balanced and sustainable diet. [ABSTRACT FROM AUTHOR]

In order to explore the differences of biochemical and physical properties of Aristichthys nobilis muscle in different operation and management modes and different reservoirs, the biochemical characteristics such as fat, protein, amino acid, fatty acid and physical properties such as texture of two-year-old bighead carp muscle in Qingcaosha Reservoir, Chenhang Reservoir and Jinze Reservoir were analyzed by conventional biochemical analysis and histological characteristics analysis. The results showed that the crude protein content of bighead carp muscle was between 18. 11% and 19. 38%, and the crude ash content was between 1. 27% and 1. 34%, without significant difference among the three reservoirs. The pH value （6. 45%） and moisture content （80. 69%） of bighead carp muscle in Qingcaosha Reservoir were significantly higher than those in Chenhang Reservoir （6. 27%, 78. 43%） and Jinze Reservoir （6. 24%, 79. 28%）. The crude fat content of bighead carp in Jinze Reservoir （1. 31%） was significantly higher than that in Qingcaosha Reservoir （0. 93%） and Chenhang Reservoir （0. 91%）. There were 17 kinds of amino acids and fatty acids detected in the muscle of bighead carp in the three reservoirs. The contents of total SFA （14. 15%） and MUFA （40. 87%） in the muscle of bighead carp in Jinze Reservoir were significantly higher than those in Qingcaosha Reservoir （12. 93%, 30. 29%） and Chenhang Reservoir （11. 18%, 29. 64%）. The contents of total PUFA in Qingcaosha Reservoir（56. 79%） and Chenhang Reservoir （59. 24%） were significantly higher than those in Jinze Reservoir （44. 88%）. The texture indexes such as hardness, elasticity and cohesiveness were significantly different, except for adhesion. The number and length of muscle cells of bighead carp in Jinze Reservoir were significantly lower than those in Qingcaosha Reservoir and Chenhang Reservoir. The results showed that different reservoir environments had no significant difference in crude protein and crude ash content of bighead carp muscle, but had significant difference in fat content and histological characteristics of muscle fiber. The muscle of bighead carp in the three reservoirs was a high-quality protein source, and the nutritional value of bighead carp muscle in Chenhang Reservoir was higher. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office 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.)

Differences in main nutritional components in relation to biomarkers of metabolites in purple rice grains at different fillings stages have not been determined previously. This study measured the contents of amino acids, several nutritional indicators, and mineral elements in purple rice grains at five stages following the filling stage. The results revealed that the amino acid, ascorbic acid, total sugar, carotenoid, vitamin B9, cyanidin-3-O-glucoside, peonidin 3-glucoside and seven minerals were highest in the final stage of grain filling. Citric acid, L-isoleucine, trigonelline, and L-glutamate are key metabolites in the metabolic pathway and exhibit strong correlations with various nutritional indicators. Hence, this research preliminarily suggested that trigonelline, L-isoleucine, L-glutamate, and citric acid could be potential biomarkers of nutritional components in purple rice grains during various postfilling stages.

Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material. Methods： The fresh S.rugosoannulata was dried by freeze-drying, heat pump drying, hot air drying, and microwave drying, and then the physical and chemical indexes were investigated. Results: The contents of crude protein, crude fat, ash, potassium, calcium, total flavonoids, essential amino acids, flavor amino acids and total amino acids are the highest in freeze drying. The six teenamino acids achieved 16.88 g/100 g in the freeze-drying. The rehydration rate and color all play the best performance in freeze drying. The scavenging rate of DPPH radical of S. rugosoannulata polysaccharide reached 61.14% in hot air drying; The rate was hot air drying>heat pump drying>microwave drying>freeze drying. Similarly, the scavenging rate of ABTS radical reached 67.97% in heat pump drying; The rates were heat pump drying>hot air drying>microwave drying>freeze drying. The monosaccharide of S. rugosoannulata is mainly composed of glucose Glc and Galactose gal, among which the content of freeze-dried glucose Glc is the most, accounting for 36.79% of the total sugar; The maximum molecular weight of S.rugosoannulata was freeze-drying; The volatile flavor of S.rugosoannulata different under different drying methods, and the volatile flavor of S. rugosoannulata after drying is quite different from that of fresh S. rugosoannulata. The volatile components in freeze-dried S. rugosoannulata are the most abundant, and some components are high. Conclusion: Freeze-drying has advantages over other drying methods in terms of nutritional composition, rehydration rate, color, and flavor. It has the least impact on the quality of S. rugosoannulata and is the most suitable drying method.

Mung beans are rich in nutrients, but their dense structure and dense cortex lead to long a maturation time and poor edible convenience. To provide an empirical basis and novel ideas for future research on the pre-ripening of mung beans, this review analyzes pre-ripening, specifically focusing on the pre-ripening process of mung beans and the effects of different processing methods on the edible quality and nutritional components of mung beans. Moreover, the development direction of preripening technology of mung beans is also prospected.

The purpose of this study was to study and analyze the composition and content of routine nutrients, amino acids, fatty acids, and mineral elements in muscle of three cultured populations of Cipangopaludina cathayensis, so as to provide a reference for the development and utilization of Cipangopaludina cathayensis germplasm resources. A total of 180 Cipangopaludina cathayensis with an average weight of (32.12±0.17) g were randomly divided into three groups with 60 Cipangopaludina cathayensis in each group. After shelling, the muscles were taken to test their nutritional components. The results showed that the crude protein, total amino acids, essential amino acids, and delicious amino acids in muscle of Luchuan County population were significantly higher than those of other populations (P<0.05). The amino acid score, chemical score, and essential amino acid index of Liujiang population were the highest. The contentrations of unsaturated fatty acids and polyunsaturated fatty acids in muscle of Luchuan County population were significantly higher than those of other populations, and the atherosclerosis index (IA) and thrombosis index (IT) were lower than those of other populations (P<0.05). The ratio of sigma-n-3/sigma-n-6PUFA of the three populations was in line with the recommended value of FAO/WHO for human diet (0.1~0.2). The contentrations of P and Ca in muscle of Rongshui County population were significantly higher than those of other populations (P<0.05). The study indicates that the muscle protein content of the three cultured populations is higher, the fat content is lower, and the delicious amino acids and unsaturated fatty acids are higher. The nutritional value of the muscle of Luchuan County population are better than those of other populations. [ABSTRACT FROM AUTHOR]

This study focused on analyzing and comparing the nutritional and harmful components of Cynanchum auriculatum from five different places of origin, including Binhai in Jiangsu, Dabie Mountain in Anhui, Huanggang in Hubei, Qiandongnan in Guizhou and Xichang in Sichuan. SPSS 25. 0 was used to perform principal component analysis and comprehensive evaluation on the 36 indicator components of Cynanchum auriculatum from these five places of origin. The result showed that the Cynanchum auriculatum produced in Xichang of Sichuan had the best quality among the five places of origin. [ABSTRACT FROM AUTHOR]

Mulberry is a perennial deciduous woody plant, and its leaves are homologous food of medicine and food, which have been widely used in feed industry in recent years. After fermentation, the content of anti-nutritional factors such as cellulose and tannin in mulberry leaves is reduced, and the content of crude protein, crude fat, amino acids, and minerals is abundant, which has the effect of improving feed conversion rate and animal product quality. The paper mainly introduces the contents of conventional nutrients, amino acids, vitamins, and minerals in mulberry leaves, the commonly used strains for fermentation, and the changes of nutrients, anti-nutritional factors and bioactive substances in mulberry leaves after fermentation. The effects of fermented mulberry leaves on growth performance, meat quality, and intestinal health of pigs, ruminants, poultry and fish were summarized. The future research direction of mulberry in the field of feed industry was prospected, in order to provide a reference for the efficient utilization of mulberry in animal production. [ABSTRACT FROM AUTHOR]

With the increase in the number of consumers with lactose intolerance, milk casein, and the physiological preference for vegetable protein, there is a tendency for the intensive development of the herbal drinks market. To date, vegetable analogues of milk are becoming popular, produced from various cereals and oilseeds, nuts, because they have a pleasant taste, high nutritional and biological value. When improving existing plant-based beverage technologies, the main factors are taken into account: the determination of organoleptic parameters, the norms of nutrient content, the storage capacity of the emulsion system and the fractional composition of proteins. As part of this study, the organoleptic parameters and nutritional value of vegetable drink based on walnuts were determined. When determining the biological value, the content of all essential amino acids is high. The amino acid score of the protein is 86.3%. The protein rationality coefficient is 67.4%. The sum of polyunsaturated fatty acids in the total fat mass is 75.8%. At the same time, the content of ω-3 fatty acids in 100 g of the drink was set at 0.86 g, and ω-6 fatty acids at 2.63 g. The optimal ratio for functional nutrition of ω-3:ω-6 fatty acids is 1:3.0. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment 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.)

Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77–1.85 mg g−1 DW), total proanthocyanidins (0.62–2.34 mg g−1 DW), total phenolics (15.28–27.35 mg g−1 DW), and ABTS (43.39–59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45–89.48 mg g−1 DW) and total soluble sugar (56.40–207.62 mg g−1 DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable. [ABSTRACT FROM AUTHOR]

Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9–70.1% moisture. The dried PSP had abundant starch (43.9~67.2%) and dietary fiber (9.40~16.5%), moderate levels of protein (3.19~8.75%) and reducing sugar (1.44~4.01%), and low amounts of crude fat (0.51~1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient’s diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources. [ABSTRACT FROM AUTHOR]

This paper delves into and assesses the differences in biological traits and fruit nutritional composition of 3 varieties of Prunus humilis introduced from 2 different regions. Results showed that (i) the contents of protein, total sugar, and calcium of No. 5 variety were higher those of the other 2 varieties, which was recognized as the most suitable variety for fresh fruit; (ii) the comparison of leaf areas index and fruit shape index of 3 varieties shows that the fruit shape index and individual fruit weight of the introduced varieties were higher than those of the control, the diameter of individual fruit of the introduced varieties higher than that of the control indicated that they had a higher fruit hardness, more dry matter accumulation and better fruit quality, and that the introduction region was more suitable for scale-up of P. humilis; (iii) there was a positive correlation with the number of fruiting branches and there was a significant negative correlation with individual fruit weight, while the leaf area had a significant negative correlation with the number of fruiting branches. The introduced varieties can develop normally in the 2 testing areas, notably, No. 5 variety performed better than No.4 and No. 6. Improving management is the prerequisite for maintaining proper number of fruiting branches and high yield. [ABSTRACT FROM AUTHOR]

This experiment was conducted to study the effects of Pueraria lobata grass powder on growth performance, immune organ index, muscle nutrients and serum biochemical indexes of K9 broilers, providing reference for the development of new feed resources and the application of Pueraria lobata in livestock breeding. A total of 120 30-day-old K9 broilers with good health and similar body weight were randomly divided into 3 groups (4 replicates in each group and 10 broilers in each replicate). The control group was fed with 100% basal diet, and the experimental groups were fed with Pueraria lobata powder to replace 5% and 7% of the basal diet respectively. The experiment lasted for 60 days. The results showed that: ① the addition of Pueraria lobata powder had no significant effect on the growth performance of broilers (P>0.05). ② Adding 5% Pueraria lobata powder could significantly increase the bursa index of broilers, and adding 7% Pueraria lobata powder could significantly increase the thymus index of broilers (P<0.05). ③ Adding 5% Pueraria lobata powder could significantly increase the dry matter content of broilers, and adding 7% Pueraria lobata powder could significantly increase the crude protein and inosinic acid content of broilers (P< 0.05). ④ Adding 5% Pueraria lobata powder could significantly increase the total protein content of broilers (P<0.05). In summary, the addition of Pueraria lobata powder to the diet can enhance the immune function of broilers to a certain extent, improve the nutritional flavor of meat and the health status of the body. Combined with the comprehensive evaluation results of TOPSIS method, it can be seen that the feeding effect of broilers is better when the addition ratio of Pueraria lobata powder is 7%. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office 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.)

Introduction: Modak is one among the effective Ayurvedic dosage forms. Modak has to be used in fresh form as it is unstable in longer duration and hence to overcome this demerit and also to make it palatable to children, one such preparation Shivamodak used for Karshya (undernutrition) in children has been prepared in granule form. Methods: There are no analytical standards available for Shivamodak in the Ayurvedic Pharmacopoeia of India. Hence, the present work was undertaken to evaluate the organoleptic characters, physicochemical, preliminary phytochemical, nutritional components, and high-performance thin-layer chromatography (HPTLC) analysis of Shivamodak granules. Results: organoleptic characters, namely color, odor, taste, and consistency; physicochemical parameters showed loss on drying (12% w/w), total ash value (4.50% w/w), acid insoluble ash (1.20% w/w), and water-soluble extractive and alcohol-soluble extractive (53.5% w/w and 24% w/w, respectively). The pH was 7.3. A preliminary phytochemical analysis is shown the presence of essential oil, alkaloid, tannin, volatile oil, ascorbic acid, and glycoside. A 92% of particles were passed through 10–20-sized mesh. Nutritional components showed protein (10.44% w/w), fat (7.41% w/w), and carbohydrate (34.79% w/w). HPTLC analysis yielded 9 bands at 254 nm. Conclusion: The study forms the first report on the studied parameters on Shivamodak granules.

In order to explore the differences of nutrition, active components and antioxidant activity in the fruiting bodies of different Phellinus igniarius, this study compared the nutritional and active ingredient contents of five species of Phellinus igniarius as well as their antioxidant activity of polysaccharides for the sake of obtaining high quality Phellinus igniarius fruiting bodies. The target Phellinus igniarius was identified by rDNA ITS sequence analysis and the antioxidant activity of its polysaccharide was determined. The properties of polysaccharides were analyzed by ultraviolet spectrum, Fourier transform infrared spectrum and high performance liquid chromatography. The results showed that significant differences in the nutrition, active ingredient content and polysaccharide antioxidant activity of different species were observed. The contents of crude fiber, crude protein, polysaccharide, total phenol, total flavone and total triterpene in S-4 were relatively high, while the contents of crude fat and ash were relatively low. S-4 polysaccharides demonstrated excellent DPPH radical, ABTS+ radical and \begin{document}${\rm{O}}_2^- $\end{document} radical scavenging ability, and the half-inhibitory concentration (IC50) were 35.07, 12.87 and 91.34 μg/mL, respectively. The scavenging ability of S-4 polysaccharides against ABTS+ radical was equivalent to that of ascorbic acid. S-4 was used as the target Phellinus igniarius, and was identified as Sanghuangporus vaninii. Ultraviolet, infrared spectrum and monosaccharide composition analysis showed that S-4 polysaccharides had typical polysaccharide characteristic absorption peak, which was composed of glucose, galactose, fucose, glucuronic acid, ribose and mannose, containing β-glycoside bond and furan ring. The S-4 was relatively rich in nutrients and active ingredients, and its polysaccharides had good antioxidant capacity, which would provide a reference for the screening of excellent Phellinus igniarius fruiting bodies and the development and utilization of polysaccharides.

To explore the development value of different freshwater fish productions of prefabricated grilled fish and realize the diversified development of prefabricated grilled fish categories, an analysis was hereby carried out on the nutritional and textural characteristics of prefabricated grilled fish processed from six common freshwater fish. The results showed that there was no significant difference in the moisture and ash content (P>0.05), the protein content ranged from 21.87%~24.28%, and the fat content was low in all six types of grilled fish. Besides, the content of glutamic acid, aspartic acid and lysine was high, and that of the total essential amino acids ranged from 7.71~9.42 g/100 g. Among them, that of common carp and Wuchang fish was higher, followed by tilapia and grass carp, Wuchang fish, common carp and tilapia had a high fresh amino acid content. The ratio of the essential amino acids to the total amino acids of the six grilled fish was about 40%, which was a high-quality animal protein source. According to the amino acid score, the first limiting amino acid of all six grilled fish was methionine+cysteine, common carp had the highest essential amino acid index, followed by tilapia. Besides, a total of 22 fatty acids were detected in the six grilled fish species, which had a high proportion of unsaturated fatty acids. Tilapia and Wuchang fish contained high functional fatty acids with a high nutritional value, such as eicosapentaenoic acid and docosahexaenoic acid. Through the principal component analysis, the comprehensive score of nutritional indicators followed the order of tilapia>Wuchang fish>common carp>grass carp>crucian carp>pincer fish, while in terms of textural characteristics, the elasticity and chewiness of tilapia and Wuchang fish were significantly（P

The study was to evaluate the nutritional value of the muscle of Andrias davidianus of the third generation from Daning river system in Chongqing and the Hanjiang River system in Shaanxi. The nutritional components of the muscle of Andrias davidianus populations from the Daning River population in Chongqing (group C) and the Hanshui population in Hanzhong (group S) were determined and analysed by conventional biochemical analysis methods, and the quality was evaluated. The results showed that the crude fat and water content of muscle in the group C were significantly lower than those in the group S (P<0.05), and the crude protein and crude ash content were not significantly different (P>0.05). The eighteen amino acids were found in the muscles of both populations, with glutamic acid (Glu) being most abundant. The first limiting amino acid was tryptophan, while the essential amino acid composition conforms to FAO/WHO standards. The essential amino acid index of the group C was 97.29%, which was higher than that of the group S (85.82%). The total muscle amino acids and the total essential amino acids in the group C were significantly higher than those in the group S (P<0.05), and there was no significant difference in delicious amino acids (P>0.05). The fifteen fatty acids were detected in the muscles of the group S, with two more fatty acids, including pearl lipoic acid (C17:0) and cis-11-eicosatetraenoic acid (C20:1), than in the group C. The monounsaturated fatty acids, polyunsaturated fatty acids, eicosapentaenoic acid + docosahexaenoic acid were significantly higher in the group S than in the group C ( P<0.05). In both populations, the macronutrient K and the trace element Zn had the highest levels of eight minerals in the muscles. The study indicates that the third generation of Andrias davidianus has high nutritional value and tasty meat. The quality of protein and trace minerals in the muscle of the group C is better than that of the group S, and the quality of fatty acids and macrominerals in the muscle of the group S is better than that of the group C. [ABSTRACT FROM AUTHOR]

[Objectives] This study was conducted to evaluate the nutritional value and safety of black soldier flies fed with dead pig meat and bone meal (DPMBM) and to explore the resource utilization of DPMBM. [Methods] The general nutrient composition, amino acids, fatty acids and mineral elements of black soldier fly meal (BSLM) were detected and analyzed. [Results] The results showed that the contents of moisture, crude protein, crude fat and ash in BSLM were 3.42%. 42. 31 %. 34. 04% and 5.40%, respectively. The contents of total amino acids (TAA). essential amino acids (X EAA) and non-essential amino acids (XNEAA) and umami amino acids (XDAA). the EAA/TAA value and the EAA/NEAA value were 37.93%. 13.08%. 24. 85%. 13.43%. 34.47%. 52. 61 %. respectively. A total of eight kinds of saturated fatty acids and seven kinds of unsaturated fatty acids were detected, accounting for 63. 65% and 32.67% of the total fatty acids. Among the major mineral elements, the content of Ca was tile highest, followed by K. Mg and Na. Among the trace mineral elements, the content of Mn was the highest, followed by Fe, Zn. Cu. Ni. Cr. Cd, As. Pb. Sh, Sn. Ti. Sb and Hg. The Contents of heavy metal mineral elements in BSLM were far lower than the limits specified in Hygienical Standard for Feeds. [Conclusions] In conclusion. BSLM has high nutritional value and good safety of heavy metals. and thus great potential for development and utilization as a high quality dietary protein. fat and mineral elements source. [ABSTRACT FROM AUTHOR]

[Objectives] To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar. [Methods] Five kinds of high temperature short time (HTST) sterilization conditions were selected to treat apple vinegar, and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed. [Results] Compared with the control, the contents of total acid and malic acid in the samples after sterilization changed little, but the contents of citric acid increased significantly ( P < 0. 01), and the contents of total phenols, ascorbic acid and total flavonoids decreased. Ethyl acetate, isopentyl acetate, ethyl caprylate, phenethyl acetate, 1-pentanol, phenylethyl alcohol, acetic acid, and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar. As sterilization temperature increased, the content of esters decreased, while the content of acids, alcohols and aldehydes increased. The contents of nutrition, active components and volatile aroma components in apple vinegar under 100 °C and 30 s sterilization conditions had little change compared with other sterilization conditions, so 100 °C and 30 s were the optimal sterilization conditions. [Conclusions] Under different sterilization conditions, the content of flavor components in apple vinegar will change greatly, which will affect the quality of apple vinegar. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.)

The experiment aimed to address the issues of poor quality of individual silage made from high-moisture Desmodium intortum and waste resources of pineapple leaves, by exploring the effect of mixed silage of different proportion of pineapple leaves and Desmodium intortum on fermentation quality. The mixing ratios included: 100% Desmodium intortum (CK group), 90% Desmodium intortum and 10% pineapple leaves (10% PL group), 85% Desmodium intortum and 15% pineapple leaves (15% PL group), 80% Desmodium intortum and 20% pineapple leaves (20% PL group), and 75% Desmodium intortum and 25% pineapple leaves (25% PL group). The fermentation quality of silage was analyzed after 60 d. The results showed that the content of WSC and LA in silage were significantly increased with the increase of pineapple leaf proportion (P<0.05). Compared with CK group, the pH value and NH3-N content of silage in all treatment groups were significantly decreased (P<0.05), the crude protein loss rate was reduced, and the production of BA was eliminated. The study indicates that it is more suitable to add about 20% of pineapple leaves and Desmodium intortum mixed silage. [ABSTRACT FROM AUTHOR]

The lack of emergence caused by the small amount of eggs and low hatching rate of Cherax quadricariratus is the bottleneck problem restricting its industrialization development. Nutritional fortification is helpful to improve the egg holding effect and embryo quality. Three groups were set up in the experiment (group 1: fed compound diet twice a day; group 2: fed hairtail - artificial diets + carrot - snail meat - artificial diets - hairtail - artificial diets + carrot - artificial diets every week; group 3: fed hairtail - artificial diets + carrot hairtail snail meat - hairtail - artificial diets + carrot - snail meat every week). After 30 days, the egg holding indexes and the nutritional components of embryos (yellow embryo: gastrula stage to five pairs of appendages, orange embryo: seven to eighteen pairs of appendages) were statistically detected. The results showed that: ① the egg holding rate and the relative number of pregnant eggs in groups 2 and 3 were significantly higher than those in group 1 (P<0.05). ② The total protein content of yellow embryos was significantly lower than that of orange embryos (P<0.05), while the total lipid content was significantly higher than that of orange embryos (P<0.05). The total protein content of orange embryo of group 1 was significantly lower than that of group 2 and 3 (P<0.05). ③ The content of essential amino acids in yellow embryos was significantly lower than that in orange embryos (P<0.05). The content of essential amino acids of orange embryos in group 3 was significantly higher than that in the other two groups (P<0.05). Among the nonessential amino acids, the contents of asparate, glutamate, alanine, proline, tyrosine and cystine in yellow embryos were significantly lower than those in orange embryos. The contents of cystine in group 1 of the yellow embryos were significantly lower than those in groups 2 and 3, and the tyrosine in groups 1 and 2 were significantly lower than those in group 3 (P<0.05). The contents of aspartate, glutamate, serine, arginine and cystine in group 3 of orange embryos were significantly higher than those in groups 1 and 2 (P<0.05), the contents of glycine, proline and tyrosine in group 3 were significantly higher than those in group 1 (P<0.05). ④ The C15∶0, C18∶3n-6, EPA of yellow embryos were significantly higher than those of orange embryos (P<0.05). In yellow embryos, the EPA and DHA of group 3 were significantly higher than those of the other two groups (P<0.05). In orange embryos, the C17∶0, C17∶1n-7, C18∶0, C18∶1n-9, C18∶2n-6, C18∶3n-3, C20∶4n-6, C20∶3n-3, EPA of group 1 were significantly lower than those of the other two groups (P<0.05). In conclusion, when the yellow embryo develop to the orange embryo, the total protein content increase, while the total fat content decrease, which may be relate to the formation of organs and subsequent embryo development and embryo hatching. Besides, adding hairtail, snail meat and carrots for nutritional fortification will help improve the egg holding rate and relative egg holding capacity of parents, and will also significantly promote the increase of the total protein content of embryos, most amino acids and fatty acids, and promote the gonadal development of parents. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences 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.)

ObjectiveThis study aimed to establish an accurate and efficient scientific calculation model for the nutritional composition of catering food to estimate energy and nutrient content of catering food.MethodsWe constructed a scientific raw material classification database based on the Chinese food composition table by calculating the representative values of each food raw material type. Using China’s common cooking methods, we cooked 150 dishes including grains, meat, poultry, fish, eggs, and vegetables and established a database showing the raw and cooked ratios of various food materials by calculating the ratio of raw to cooked and the China Total Diet Research database. The effects of various cooking methods on the nutritional composition of catering food were analyzed to determine correction factors for such methods on the nutritional components. Finally, we linked the raw material classification, raw and cooked ratio, and nutritional component correction factor databases to establish a model for calculating the nutritional components of catering food. The model was verified with nine representative Chinese dishes.ResultsWe have completed the construction of an accurate and efficient scientific calculation model for the nutritional composition of catering food, which improves the accuracy of nutrition composition calculation.ConclusionThe model constructed in this study was scientific, accurate, and efficient, thereby promising in facilitating the accurate calculation and correct labeling of nutritional components in catering food.

Abstract A two‐factorial experiment (temperature with three levels: 23°C, 25.5°C and 28°C; diet with four kinds: live Artemia sp., copepods, live Artemia sp. + copepods and frozen Neomysis awatschensis [FNA]) was carried out to evaluate the effects of different temperatures and diets on biochemistry in the juvenile lined seahorse (Hippocampus erectus) for thirty days. The juveniles (n = 1260, body height: 5.1 ± 0.48 cm, initial wet weight: 0.42 ± 0.14 g) were distributed in 36 experimental aquaria (35 individuals each). Each treatment had 3 replicates. On day 30, the seahorses were vacuum freeze‐dried at −56°C before chemical analysis. Amino acids, fatty acids, Se, Zn, nucleosides, and nucleotides were measured in the present study. The results show that temperature, diet, and their interaction significantly affected all components. The content of amino acids and fatty acids in the juveniles fed FNA at 23°C was the highest. The content of Zn in the juveniles fed FNA at 23°C, and the content of Se fed Artemia sp. + copepod at 25.5°C were the highest, respectively. The content of uracil, adenine, and thymidine in the juveniles at 23°C was significantly lower than those treatments at 25.5°C and 28°C. The levels of uracil, guanine, cytosine, uridine, and guanosine at 28°C were significantly higher than those at 23°C or 25.5°C when fed Artemia sp. + copepod. The juveniles fed Artemia sp. + copepod and Artemia sp. at 28°C has the highest comprehensive scores of nucleoside and nucleotide. In conclusion, FNA is the best feed to improve the content of amino acids, fatty acids, and Zn at 23°C.

High-voltage discharge plasma drying (HVDPD) is a non-thermal and efficient drying technique. In this study, we compared the drying characteristics and physicochemical properties of alfalfa dried via HVDPD, hot-air drying (HAD), and natural air-drying (AD) and analyzed the experimental results using infrared spectroscopy, scanning electron microscopy, colorimetry, and other detection techniques. The results showed that HVDPD had a higher drying rate than AD and saved more energy than HAD. Alfalfa dried via HVDPD had the most intact internal structure, the highest rehydration ratio (RR), the best color quality, and the best nutrient retention, resulting in the highest relative quality and feeding value. Therefore, HVDPD is an excellent drying technique for alfalfa, providing a new and effective way to improve the storage, transportation, and drying quality of alfalfa.

Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year (p < 0.0001), and iron content, which was affected by genotypic variation (p < 0.0001). The pasting properties of Canary seed flour were significantly (p < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient.

Hemp (Cannabis sativa L.) has experienced a significant resurgence in popularity, and global interest in diversifying its use in various industries, including the food industry, is growing. Therefore, due to their exceptional nutritional value, hemp seeds have recently gained increasing interest as a valuable ingredient for obtaining high-quality foods and dietary supplements. Hemp seeds stand out for their remarkable content of quality proteins, including edestin and albumin, two distinct types of proteins that contribute to exceptional nutritional value. Hemp seeds are also rich in healthy lipids with a high content of polyunsaturated fatty acids, such as linoleic acid (omega-6), alpha-linolenic acid (omega-3), and some vitamins (vitamins E, D, and A). Polyphenols and terpenoids, in particular, present in hemp seeds, provide antimicrobial, antioxidant, and anti-inflammatory properties. This review examines the scientific literature regarding hemp seeds’ physicochemical and nutritional characteristics. The focus is on those characteristics that allow for their use in the food industry, aiming to transform ordinary food products into functional foods, offering additional benefits for the body’s health. Innovating opportunities to develop healthy, nutritionally superior food products are explored by integrating hemp seeds into food processes, promoting a balanced and sustainable diet.

With the popularity of various electronic devices and lighting products, the incidence of light-induced retinal damage has surged, which has become a major cause of visual health problems in modern society. A growing number of studies have found that dietary supplementation with nutrients such as anthocyanins, carotenoids, long-chain unsaturated fatty acids and vitamin A is effective in improving vision and enhancing the retina’s resistance to oxidative stress. Therefore, this paper reviews the mechanism of retinal photodamage and discusses the role of different dietary nutrients in improving light-induced retinal injury and the underlying regulatory mechanism. This review can provide a scientific basis for preventing and ameliorating retinal photodamage through dietary supplementation.