Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies.

High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%). Generally, the increase in chickpea flour share resulted in an increase in protein, fat, and ash content, as well as antioxidant properties. Polyphenol content, flavonoid content, and antioxidant activities increased three- to sixfold in shortbread cookies containing chickpea flour in comparison to wheat cookies. The level of proteins increased about 50% and the antioxidant properties were three to six times higher than in wheat cookies. Cookies containing up to 75% chickpea flour were assessed as very good or good quality, while only cookies without wheat flour were assessed as sufficient quality. It could be concluded that part of the wheat flour content in shortbread cookies can be replaced by chickpea flour. Application of a 25% proportion of chickpea flour increases physicochemical properties without changes in sensory properties. Sensory quality was up to 75% lower, but antioxidant properties were increased. However, complete replacement of wheat flour in shortbread cookies without changing the recipe resulted in a product of slightly lower sensory quality.

Nutritional Value of Banded Cricket and Mealworm Larvae.

Insect farming is more ecological than traditional animal farming, as it requires less water and contributes to lower greenhouse gas emissions. In our study, banded cricket (BC) and mealworm larvae (ML) were analyzed. The proximate composition was determined according to Association of Official Analytical Chemists. The mineral content was determined by colorimetry and mass spectrometry. Fatty acid methyl esters (FAMEs) were obtained from the samples and separated using a gas chromatography apparatus, coupled with a mass spectrometer. Our research confirmed that insects are a rich source of protein, with ML containing significantly more protein than BC (74.41 and 65.66 g/100 g dry matter (DM), respectively). In terms of the content of macrominerals, ML was significantly richer than BC, especially in terms of magnesium content (8.75 g/100 g DM). In terms of the content of saturated fatty acids, BC contained almost twice as much as ML (40.05 and 24.74% of the sum of fatty acids, respectively). EPA and DHA were only detected in the fat of BC. The presented results prove that both ML and BC can be good sources of protein both in human and companion animal diets. The component that is predominantly high in insects is fat, with a favorable fatty acid profile, especially in terms of polyunsaturated fatty acids. This study contributes new knowledge on the nutritional value of edible insects. In this research, we included three different nitrogen conversion factors for crude protein content. Our results partially confirm previous studies by other authors, although they provide new information on the content of fatty acids.

Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers.

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.

Nutritional Quality and Fatty Acids Composition of Invasive Chinese Mitten Crab from Odra Estuary (Baltic Basin).

The Chinese mitten crab (Eriocheir sinensis) is recognized as an invasive species in Europe but increasing fishing efforts may hold economic benefits and yield positive ecological and nutritional outcomes. The objective of this study was to determine the yield of edible parts and the compositional and nutritional characteristics of this crab, especially as a source of n-3 PUFA. The overall yield of edible parts amounted to 38.09%, with males (27.72%) exhibiting a higher meat content compared to females (25.30%). The gonads displayed the highest protein content (24.12%), while the hepatopancreas (11.67%) showcased the highest fat content. Furthermore, the fatty acid composition varied depending on the distribution within different crab segments and gender and individual size. Notably, the gonad lipids contained the most nutritionally valuable n-3 fatty acids, followed by muscle and hepatopancreas lipids. The determined index of atherogenicity (IA) from 0.2 for gonadal lipids to 0.42 for hepatopancreas lipids, index of thrombogenicity (IT) in the range of 0.10 for gonads to 0.41 for hepatopancreas, and flesh lipid quality (FLQ) from 6.9 for hepatopancreas to 23 for muscle lipids indicate their pro-health properties. The ratio of n-3 to n-6 fatty acids showed Chinese mitten crab as an excellent source of oil that can be used for food fortification and dietary supplement production.

The Use of Ultrasound-Assisted Maceration for the Extraction of Carnosic Acid and Carnosol from Sage (Salvia officinalis L.) Directly into Fish Oil.

The aim of the study was to examine the effect of ultrasonic maceration (U) on the extraction of carnosic acid (CA) and its derivative-carnosol (C)-directly from sage into fish oil, compared to homogenization-assisted maceration (H). It was shown that the ultrasonic maceration process (U) allowed for obtaining a macerate enriched in carnosic acid (CA) and carnosol (C), also containing rosmarinic acid (RA), total polyphenols, and plant pigments, and showing antioxidant properties (DPPH test). There was no unequivocal difference in the efficiency of extracting ingredients from sage into the oil macerate between U and H, with the use of ultrasound in most cases resulting in a greater extraction of C and less extraction of pigments from sage into the macerate than in H. The highest simultaneous contents of CA (147.5 mg/100 g) and C (42.7 mg/100 g) in the macerate were obtained after 60 min of maceration U when using a higher power (320 W). The amount of determined compounds also depended on the concentration of methanol (methanol; 70% methanol) used for the analysis. The maceration U is a simple, safe, "green method" of obtaining active substances, with a reduced number of steps, enabling an interesting application form of CA and C, e.g., for food or cosmetics.

Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine.

Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. The data on other health-promoting properties and the possibilities of using these mushrooms in medicine were also compiled and summarized, taking into account their antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects. Moreover, the influence of various forms of processing and conservation of raw mushroom on its health-promoting properties was discussed. The possibilities of controlling the quality of both the raw material and the prepared dishes were also discussed. Such an opportunity is offered by the possibility of modifying the growing conditions, in particular, the appropriate selection of the substrate for mushroom cultivation and the deliberate enrichment of its composition with the selected substances, which will then be incorporated into the fungus organism.

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat.

Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.

Lycopene in the Prevention of Cardiovascular Diseases.

Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.

Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements.

Polyunsaturated fatty acids from the omega 3 family are more and more often supplied to the diet in the form of supplements. The aim of the study was to characterize the lipid fractions of predatory freshwater fish, i.e., pike (Esox lucius L.), perch (Perca fluviatilis L.), and pike perch (Sander lucioperca L.), and omnivorous fish, i.e., bream (Abramis brama L.) and roach (Rutilus rutilus L.). Their technological usefulness in terms of the source of fish oil was determined, depending on the rate and degree of their oxidative changes. UV radiation (photooxidation test) was used as a factor accelerating lipid oxidation. Research has shown that selected species of freshwater fish are characterized by high lipid oxidative stability, due to the availability and speed of delivery to the processing plant. The initial level of lipid oxidation of their meat, expressed by the TOTOX index, in any species did not exceed the value of 7, while the acceptable value was 26. The oil obtained from the meat of omnivorous fish after the photooxidation process was characterized by significantly better oxidative stability compared to the oil from the meat of predatory fish. The oxidation resistance of omnivorous fish oil was shown to be higher than that of predatory fish.

Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized oil-in-water emulsion gels enriched with ß-1,3/1,6-D-glucans.

BACKGROUND: In recent years, consumer interest in low-fat foodstuffs having a clean label and potential benefits over physiological functions has shown a growing trend. ß-1,3/1,6-d-Glucans (BGs) from Saccharomyces cerevisiae have been recognized as excellent immune-modulating compounds. Bilayer-stabilized oil-in-water emulsion gels (BEGs) containing oil droplets covered by myofibrillar proteins-gum arabic membranes were used for entrapping BGs in the inner phase. This study investigated the effects of starch type (waxy maize starch, WMS; potato starch, PS) and concentration (0.0-50 g kg-1 ) on the physicochemical properties of BEGs composed of: 200 g kg-1 rapeseed oil, 40 g kg-1 myofibrillar proteins, 14 g kg-1 gum arabic, 15 g kg-1 BGs, 1 g kg-1 citric acid. RESULTS: The results showed that BGs were successfully incorporated into the inner phase of BEGs and stability testing showed no separated oil and sediment layer. BEGs were characterized by droplet diameter of d3,2 = 3.62 ± 0.209 µm and electrical charge of the outer membrane of -27.4 ± 0.257 mV. Increasing starch concentration significantly (P < 0.05) affected values of the studied rheological parameters, but to a greater extent in relation to PS than WMS. Sensory analysis showed that BEGs were most desirable at WMS and PS concentrations of 40-50 and 30-40 g kg-1 , respectively. CONCLUSIONS: BEGs containing oil droplets covered by myofibrillar proteins-gum arabic membranes can be used as carriers for insoluble ß-glucans and manufactured with a wide range of rheological properties and sensory features desired by consumers. © 2020 Society of Chemical Industry.

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking.

The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize qualitative changes, the amount of peroxides (PV), secondary oxidation products (AsV) and the degree of hydrolysis of lipids (AV) was determined during the smoking process. The studies were carried out both in the fraction of lipids extracted using chloroform-based method (free lipids), as well as the fraction extracted by Bligh and Dyer method of the 1:1 chloroform: methanol ratio (bound lipids). Heat smoking results in loss of fat, especially at the last two stages of the process and the final contents of lipids were about 18% lower in the carp samples and about 10% lower in the trout samples. The dynamics of free lipid oxidation (Ch-lipids) was much smaller than the lipids extracted using B-D method, but the trend of lipid changes was similar. There was no significant difference in the anisidine value between two species, both for free lipids (Ch-lipids) and bound lipids (B-D-lipids), except for the last stage of smoking. No statistically significant differences between the studied species were found also in the case of lipid hydrolysis level, but after the smoking process an amount of free fatty acids increased. Subsequent stages of smoking process resulted in statistically significant losses of EPA and DHA in both fish species and in both types of lipids, i.e. B-D-lipids and Ch-lipids.

Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch.

The effects of pregelatinized potato starch concentration (PSC) ranged from 0 to 5 wt% on the physical stability, color, rheological, textural, and sensory properties of model salad dressings prepared with 2 wt% dried egg yolk (DEY) or sodium caseinate (SC) were explored. All dressings showed shear-thinning behavior with yield stress. Raising PSC increased storage (G') and loss (G") moduli decreasing loss tangent (tanδ) and samples containing ≥ 3 wt% starch showed a weak gel-like (tanδ<1) response. A generalized Cox-Merz rule was applicable to indicate shear/strain sensitivity of the dressings structures. Rheological characterization based on Bohlin's parameters (A, z) was useful for distinguishing physical stability of dressings made with different formulations. Changes in color were generally very small and mainly PSC-dependent. Correlation analyses revealed that sensory descriptors could be satisfactory modeled with the appropriate instrumental data. Overall, the results proved that pregelatinized potato starch may be suitable ingredient in low-fat dressings applications.