Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion.

Reformulated cookies substituting 100 % butter by an olive oil-alginate gelled emulsion containing 40 % olive oil were elaborated with and without antioxidant, and their nutritional and sensory properties were assessed. Moreover, their performance during in vitro digestion as well as their oxidative stability during storage (21 days) were studied. Reformulated cookies showed a lower fat content (a decrease of 40 %), being this fraction mostly unsaturated (70 % lower saturated fat), in comparison with conventional cookies. Instrumental measures showed higher values for hardness with reformulation, which tends to equalize during storage. Reformulated cookies had good general sensory acceptability, although lower than control ones. Regarding oxidative stability, increases in malondialdehyde were observed in all formulations during storage, but not representing an oxidation problem (<1.5 nmol/g cookies). In vitro digestion assay promoted oxidation, but the use of antioxidants seemed to have a mitigating effect. Also, it seemed that the bioaccessibility of fatty acids after in vitro digestion was higher in the reformulated products (35-40 %) than in the control ones (10-25 %).

Loss of Tribbles pseudokinase-3 promotes Akt-driven tumorigenesis via FOXO inactivation.

Tribbles pseudokinase-3 (TRIB3) has been proposed to act as an inhibitor of AKT although the precise molecular basis of this activity and whether the loss of TRIB3 contributes to cancer initiation and progression remain to be clarified. In this study, by using a wide array of in vitro and in vivo approaches, including a Trib3 knockout mouse, we demonstrate that TRIB3 has a tumor-suppressing role. We also find that the mechanism by which TRIB3 loss enhances tumorigenesis relies on the dysregulation of the phosphorylation of AKT by the mTORC2 complex, which leads to an enhanced phosphorylation of AKT on Ser473 and the subsequent hyperphosphorylation and inactivation of the transcription factor FOXO3. These observations support the notion that loss of TRIB3 is associated with a more aggressive phenotype in various types of tumors by enhancing the activity of the mTORC2/AKT/FOXO axis.

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200mg/kg. Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic storage) or stored in modified atmosphere packages (MAP) containing 80% O(2):20% CO(2) or 70% N(2):30% CO(2), respectively for 7 days at 4°C. Effects on fatty acid profiles, lipid oxidation, colour and sensorial properties were investigated. α-Linolenic acid increased from 1.34% (control) to 8.91% (LO) and up to 11.2% (LGTC 200 and LGCA 200). Addition of fish oil increased levels of EPA from 0.05% (control) to 2.83% (FO), 3.02% (FGTC 200) and 2.87% (FGCA 200) and DHA levels increased from 0.04% (control) to a maximum of 1.93% (FGTC 200). Lipid oxidation was low in raw and cooked linseed oil containing sausages. GTC (200mg/kg) significantly (P<0.05) reduced lipid oxidation in raw fish oil containing sausages after 7 days of storage. Colour parameters in raw pork sausages were unaffected by the packaging atmosphere. L(∗) lightness values were lower (P<0.05) in LGTC 200 and a(∗) redness values lower (P<0.05) in LGTC 200 and FGTC 200 after 7 days of storage. Sensory scores of cooked pork sausages were unaffected by linseed oil addition. Flavour and overall acceptability scores in cooked fish oil containing sausages were improved by GTC addition. Results obtained demonstrate potential for the production of nutritionally enhanced fresh pork sausages.

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions.

Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured with a partial substitution of pork backfat by linseed oil and antioxidants. After 5 months of storage, α-linolenic acid was better preserved by vacuum and MAP (7.32 and 7.74g/100g fatty acids, respectively) than in aerobic conditions (6.15g/100g fatty acids), without significant differences to values obtained after 2 months of storage for this acid. At the end of the storage, (n-6)/(n-3) fraction in sausages with linseed oil was in all cases lower than 3, in contrast to values obtained for control products that were all higher than 15. Better PUFA/SFA ratios were also observed in modified sausages (0.6-0.7g/100g fatty acids) than control ones (0.3-0.4g/100g fatty acids). No signs of lipid oxidation measured by TBARs and peroxides were detected for modified sausages regardless the packaging system used (TBARs values lower than 0.25ppm and peroxides lower than 4meq O(2)/kg), pointing at a high effectiveness of the antioxidants. Furthermore, vacuum and MAP prevented 2,4-decadienal formation. Nutritional benefits of linseed oil and antioxidants containing products were maintained after 5 months of storage.

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil.

Dry fermented sausages with a partial substitution of 15, 20 and 25% of pork backfat by pre-emulsified soy oil were prepared. No differences were detected in the water, protein and fat content between control and modified sausages. Cholesterol amount scarcely decreased in the modified sausages (92.96 mg/100 g product in control sausages, 87.71 mg/100 g in sausages prepared with 25% of substitution). No increase in oxidation was detected through chemical or sensory analysis in modified sausages. Saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in control products were 37.83 and 45.78 g/100 g of total fatty acid, respectively, decreasing in the modified formulations, to 32.81 and 42.09 g/100 g of total fatty acid in the 25% replacement products, respectively. Polyunsaturated fatty acids (PUFA) increased from 15.22 (control) to 23.96 g/100 g of total fatty acid (25% product) due to the significant increase in linoleic and α-linolenic acids when soy oil was added. In relation to texture profile analysis (TPA), hardness and springiness did not show significant differences among products. The instrumental measured colours were comparable with that of commercial products. Sensory evaluation of most of the modified sausages did not show significant differences with regard to the control.

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.

Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10%) and two levels (0 and 20%) of pork backfat replacing olive oil. After 4 weeks of fermentation and ripening the fat content of the treatments with 30, 20 and 10% fat level ranged from 38.86 to 43.60%, 25.56 to 26.86% and 19.01 to 20.14%, respectively. Fat level affected (P<0.05) the weight losses, the chemical composition, the Gram -ve bacterial count, the lightness, the texture and the appearance of fermented sausages. Replacing 20% of pork backfat by olive oil affected (P<0.05) the lightness and yellowness of sausages. Fat-reduced sausages without olive oil and low-fat sausages with olive oil had the highest score for odour and taste. However, the appearance of fat-reduced sausages was just acceptable while that of low-fat sausages was unacceptable, because the surface was intensively wrinkled and case hardening had developed. Further research is needed to improve the appearance of these sausages.

Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.

Six treatments of Chorizo de Pamplona, traditional Spanish fermented sausage, were manufactured under usual commercial conditions by replacing 0, 10, 15, 20, 25 and 30% of pork backfat by pre-emulsified olive oil with soy protein isolate. Sausages with 20-30% replacing level had higher (P<0.05) protein content than control as a result of the addition of soy protein isolate. The oleic acid increased (P<0.05) in sausages with 15-30% replacing level, and linoleic acid increased in sausages with 10-25%. Sausages with 10-25% of substitution had lower total SFA-stearic and higher (P<0.05) total MUFA, total PUFA, (MUFA+PUFA)/(SFA-stearic), and PUFA/(SFA-stearic). Cholesterol content showed reduction about 12-13% in sausages with 20-25% replacing level, and up to 22% in sausages with 30% replacing level. Sausages with 10-25% of substitution were acceptable from the sensorial point of view. The texture and colour instrumental measures were comparable with that of commercial products. No increments in hexanal content were observed. It is concluded that up to 25% of pork backfat can be replaced with pre-emulsified olive oil in the production of Chorizo de Pamplona fermented sausages. Higher replacing levels of pork backfat did not show nutritional advantages in relation to the fatty acid profile and were unacceptable due to considerable dripping of fat during ripening.

Analysis of fatty acid isomers in ruminant tissues by silver thin layer chromatography followed by gas chromatography.

A method for the analysis of trans fatty acids is described in this paper. Separation of trans isomers from the corresponding cis was based on the different facility with which the double bonds in the alkyl chains of both types of fatty acids form polar complexes with silver, and it was carried out by Thin Layer Chromatography (TLC), using silver nitrate impregnated plates. Further separation, identification and quantification of the individual C18:1 isomers, analysed as methyl esters, was carried out by Gas Chromatography (GC). The determination of the content of the isomer t11-C18:1 in ruminant tissues can contribute to try to elucidate the metabolic pathway formation of conjugated linoleic acid (CLA), shown as a fatty acid of beneficial health effects. Furthermore, the analysis of trans fatty acids in other dietary foods seems to be interesting due to their influence on the modification of the serum lipids profile and the role of this type of compounds in human health.