Association between serum mineral levels and reproductive performance in primiparous dairy cows during the peripartum period.

To the best of the authors' knowledge, no study has previously investigated whether the concentration of minerals is related to reproductive outcomes in primiparous cows. For this reason, two objectives were set in the present study: (i) to assess serum mineral levels, macrominerals, and trace elements during the transition period (period of high nutritional requirements) in primiparous cows, considering reproductive efficiency, and (ii) to address if the serum mineral levels of primiparous cows are related to reproductive efficiency. Blood samples were taken (i) one month before calving, (ii) one week before calving, (iii) one week postpartum, and (iv) one month postpartum. At the beginning and the end of the study, a body condition score (BCS) was assigned to each lactating cow with no clinical signs of disease. The difference between one month before and one month after calving was the body condition loss (ΔBCS). Optimal prepartum concentrations of K and Cl were associated with fewer days open and a shorter interval calving. Furthermore, macrominerals in the serum decreased immediately after calving (one week) but recovered at one month postpartum. In contrast, the highest concentration of trace elements was found at one week postpartum. Primiparous cows with higher postpartum Se, Mn, Co, and Mo concentrations exhibited better reproductive efficiency, and the concentrations of trace elements in serum were correlated with interval calving and the number of inseminations. Finally, primiparous cows with a greater ΔBCS (at least one point) in period 4 exhibited both a longer calving interval and a greater number of days open. In summary, this study showed, for the first time in primiparous cows, that the concentration of some serum minerals not only plays a crucial role during the transition period but is also related to crucial reproductive parameters, such as interval calving and days open.

Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques.

In conventional ultrasonic techniques, the necessary contact between the sensor and the product has constrained the implementation of ultrasound for quality control purposes in the meat industry. The use of novel air-coupled ultrasonic technologies provides multiple advantages linked to contactless inspection. Therefore, this study aims to compare the feasibility of contact (C; 1 MHz) and non-contact (NC; 0.3 MHz) ultrasonic techniques for monitoring the physicochemical modifications undergone by beef steaks during dry salting after different times (0, 1, 4, 8 and 24 hours). Experimental results showed that the ultrasonic velocity increased during salting, which was linked to the reduction in Time-of-Flight ratio (RTOF) and sample shrinkage (velocity C: R2 = 0.99; velocity NC: R2 = 0.93 and RTOF C: R2 = 0.98; RTOF NC: R2 = 0.95). In terms of the compositional changes provoked by salting, the velocity variation (△V) increased linearly (C: R2 = 0.97; NC: R2 = 0.95) with the salt content. As for textural parameters, hardness (C: R2 = 0.99; NC: R2 = 0.97) and relaxation capacity (C: R2 = 0.96; NC: R2 = 0.94) were well correlated with the △V through power equations. Experimental results reflected that the performance of the non-contact ultrasonic technique was similar to that of the contact technique as regards the monitoring of the physicochemical changes undergone by beef steaks during dry salting.

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification.

Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.

Is adenosine deaminase (ADA) activity in saliva and serum a more accurate disease detection tool than traditional redox balance parameters in early-lactating dairy cows?

Enzyme adenosine deaminase (ADA) is a marker of inflammation in domestic animals, but it is unclear whether it is a reliable marker of oxidative stress, especially in the transition period in dairy cows. This study aims to assess if ADA and redox status measurements in saliva provide the same utility to detect disease condition as that obtained from serum. Sixty-eight multiparous Holstein cows, between 2 and 3 weeks postpartum were selected. Five study groups were established: control (healthy), and cows with ketosis, mastitis, laminitis, and metritis. The parameters measured were ADA activity, total oxidants (TOS), antioxidants (TAC), and OSi ratio.Regarding redox status, no significant differences arise in both saliva and serum being the correlations negative and not significant. In saliva, ADA activity in healthy cows differs from those with pathological processes, having the lowest activities. In serum, ADA activity is similar in the healthy and ketosis cows, showing the lowest activities meanwhile animals with mastitis, laminitis, or metritis have significantly higher activities. In conclusion, the measurement of ADA activities and redox status in saliva does not give consistent results, being preferable to measure them in serum during the transition period.

Fitness of calves born from in vitro-produced fresh and cryopreserved embryos.

In cattle, vitrified/warmed (V/W) and frozen/thawed (F/T), in vitro-produced (IVP) embryos, differ in their physiology and survival from fresh embryos. In this study, we analyzed the effects of embryo cryopreservation techniques on the offspring. IVP embryos cultured with albumin and with or without 0.1% serum until Day 6, and thereafter in single culture without protein, were transferred to recipients on Day 7 as F/T, V/W, or fresh, resulting in N = 24, 14, and 13 calves, respectively. Calves were clinically examined at birth, and blood was analyzed before and after colostrum intake (Day 0), and subsequently on Day 15 and Day 30. On Day 0, calves from V/W and F/T embryos showed increased creatinine and capillary refill time (CRT) and reduced heartbeats. Calves from F/T embryos showed lower PCO2, hemoglobin, and packed cell volume than calves from V/W embryos while V/W embryos led to calves with increased Na+ levels. Colostrum effects did not differ between calves from fresh and cryopreserved embryos, indicating similar adaptive ability among calves. However, PCO2 did not decrease in calves from V/W embryos after colostrum intake. Serum in culture led to calves with affected (P < 0.05) temperature, CRT, HCO 3 - , base excess (BE), TCO2, creatinine, urea, and anion gap. On Day 15, the effects of embryo cryopreservation disappeared among calves. In contrast, Day 30 values were influenced by diarrhea appearance, mainly in calves from V/W embryos (i.e., lower values of TCO2, HCO 3 - , and BE; and increased glucose, anion gap, and lactate), although with no more clinical compromise than calves from fresh and F/T embryos. Diarrhea affected PCO2 and Na+ in all groups. Embryo cryopreservation, and/or culture, yield metabolically different calves, including effects on protein and acid-base metabolism.

Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity.

Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the textural modifications caused by the moisture adsorption in PCC. For that purpose, PCC were stored at different relative humidities to achieve a wide range of water activities (from 0.1 to 0.8 at 22 ± 1 °C). A flexion-compression test was successfully validated in order to characterize the average textural properties of a PCC batch. A mathematical model considering consecutive elastic and plastic zones satisfactorily fitted (average VAR 99.65% and MRE 3.29%) the average stress-strain profiles of PCC and reported useful textural parameters, such as the deformability modulus (E), critical strain (εc), and n curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in E and n and the increase in εc. Even minor changes on the PCC moisture content involve remarkable modifications of the textural properties, which has to be considered for industry and retail distribution.

Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver.

Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defatting processes of porcine liver affect the physicochemical and techno-functional properties of its proteins. Two drying temperatures (40 and 70 °C) were studied, and dried samples were defatted using organic solvents. The drying process turned out to be an effective method for the stabilization of the protein fraction; however, when the drying temperature was high (70 °C), greater protein degradation was found compared to drying at a moderate temperature (40 °C). Regarding the defatting stage, it contributed to an improvement in certain techno-functional properties of the liver proteins, such as the foaming capacity (the average of the dried and defatted samples was 397% higher than the dried samples), with the degree of foaming stability in the liver dried at 40 °C and defatted being the highest (13.76 min). Moreover, the emulsifying capacity of the different treatments was not found to vary significantly (p > 0.05). Therefore, the conditions of the drying and defatting processes conducted prior to the extraction of liver proteins must be properly adjusted to maximize the stability, quality, and techno-functional properties of the proteins.

Relationship among Sex, Skin Color, and Production Parameters of Broiler in Pectoral Myopathies.

Breast anomalies in broilers, especially wooden breast (WB) and spaghetti meat (SM), cause high economic losses to the poultry meat sector. In order to identify the parameters that have a causal effect and to reduce the incidence of these myopathies, 141,792 broilers were analyzed in a total of 1477 batches using a visual grading system. The relationship among productive parameters such as the feed conversion ratio, live weight, growth rate, and mortality, was evaluated. Effects due to skin color (white vs. yellow), broiler sex (male, female, and mixed groups), feed presentation (grain vs. mash), and veterinary treatments (treated vs. untreated) were also included in the statistical study. Live weight was observed to have a significant effect (p < 0.001) on WB incidence, which increased by 1.11 for each 100 g of weight. Weight did not significantly affect the incidence of SM. Males had a higher incidence of WB and a lower incidence of SM than females. The incidence of both myopathies varied between samples that turned out to be significantly affected by some of the variables considered in the model, such as grain feeding and the feed conversion ratio. Controlling these factors in the broiler production could help to reduce the incidence of WB and SM.

Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects.

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.

Effects of Calving Body Condition Score on Blood Acid-Base Balance of Primiparous Holstein-Friesian Dairy Cows in a Commercial Dairy Farm: A Case Study.

The study was carried out on 27 healthy primiparous Holstein heifers (620 ± 50 kg) kept in a commercial dairy herd. The animals were divided into two groups taking into account the body condition score (BCS) index: BCS < 3.5, n = 12; BCS > 3.5 n = 15. The study period started one month before calving (BC), and ran until one month after calving (AC). Venous blood samples were collected 1 month and 1 week BC, and 1 week and 1 month AC. This study had two objectives: (i) to assess whether a higher or lower BCS affected total milk production and its quality; (ii) to assess changes in the internal fluid (venous pH; partial pressure of CO2, ppCO2; bicarbonate; total CO2, TCO2; base excess, BE; electrolytes Na+, K+, Cl-; and anion gap, AG) that occur during this phase depending on the BCS. We can conclude that the BCS at calving does not affect the productive status during lactation, both in terms of the quantity and quality of milk produced. The excess of crude protein (CP) added through the ration in the lactation phase can trigger a tendency to an alkalotic state, in this case compensated by respiratory buffering mechanisms, as reflected by the TCO2. The changes in electrolytes are a reflection of the movement of free water for milk production, where a balance between measurable anions and cations is observed.

Combination of supercritical CO2 and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions.

For the first time, this study addresses the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for the inactivation of fungal (Aspergillus niger) and bacterial (Clostridium butyricum) spores in oil-in-water emulsions. The inactivation kinetics were analyzed at different pressures (100, 350 and 550 bar) and temperatures (50, 60, 70, 80, 85 °C), depending on the microorganism, and compared to the conventional thermal treatment. The inactivation kinetics were satisfactorily described using the Weibull model. Experimental results showed that SC-CO2 enhanced the inactivation level of both spores when compared to thermal treatments. Bacterial spores (C.butyricum) were found to be more resistant to SC-CO2 + HPU, than fungal (A.niger) ones, as also observed in the thermal and SC-CO2 treatments. The application of HPU intensified the SC-CO2 inactivation of C.butyricum spores, e.g. shortening the total inactivation time from 10 to 3 min at 85 °C. However, HPU did not affect the SC-CO2 inactivation of A.niger spores. The study into the effect of a combined SC-CO2 + HPU treatment has to be necessarily extended to other fungal and bacterial spores, and future studies should elucidate the impact of HPU application on the emulsion's stability.

Modelling Processes and Products in the Cereal Chain.

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice.

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment.

Supercritical carbon dioxide (SC-CO2) is a novel method for food pasteurization, but there is still room for improvement in terms of the process shortening and its use in products with high oil content. This study addressed the effect of high power ultrasound (HPU) on the intensification of the SC-CO2 inactivation of E. coli and B. diminuta in soybean oil-in-water emulsions. Inactivation kinetics were obtained at different pressures (100 and 350 bar), temperatures (35 and 50 °C) and oil contents (0, 10, 20 and 30%) and were satisfactorily described using the Weibull model. The experimental results showed that for SC-CO2 treatments, the higher the pressure or the temperature, the higher the level of inactivation. Ultrasound greatly intensified the inactivation capacity of SC-CO2, shortening the process time by approximately 1 order of magnitude (from 50 to 90 min to 5-10 min depending on the microorganism and process conditions). Pressure and temperature also had a significant (p < 0.05) effect on SC-CO2 + HPU inactivation for both bacteria, although the effect was less intense than in the SC-CO2 treatments. E. coli was found to be more resistant than B. diminuta in SC-CO2 treatments, while no differences were found when HPU was applied. HPU decreased the protective effect of oil in the inactivation and similar microbial reductions were obtained regardless of the oil content in the emulsion. Therefore, HPU intensification of SC-CO2 treatments is a promising alternative to the thermal pasteurization of lipid emulsions with heat sensitive compounds.

Composition analysis of the cathode active material of spent Li-ion batteries leached in citric acid solution: A study to monitor and assist recycling processes.

Spent Li-ion batteries (LIBs) despite being produced with valuable metals from non-renewable natural resources are considered hazardous solid wastes because they contain metals and organic solvents pollutants for the environment. Due to this, it becomes necessary to know the chemical composition of these spent batteries to assist in the proper disposal and/or recycling process. This study aimed to provide quantitative data regarding the chemical composition of the cathode active material (CAM) of eight different spent LIBs used in cell phones and propose relationship with their energy capacity, year of manufacture and brand. CAM powder was leached using an environmentally friendly process with citric acid (2.0 mol L-1) and H2O2 (0.25 mol L-1), and the metals concentrations were determined by inductively coupled plasma optical emission spectrometry (ICP OES). Co (43-67 wt%), Li (5.3-6.8 wt%), Mn (0.8-8.2 wt%), Ni (0.1-11.7 wt%) and Al (0.06-3.2 wt%) were present in higher concentrations, whereas Cr (0.0005-0.002 wt%), Cu (0.01-0.05 wt%), Mg (0.005-0.02 wt%), Ti (0.001-0.07 wt%), Ga (0.0009-0.03 wt%) and Zn (0.009-0.05 wt%) were present in lower concentrations. The result obtained showed a considerable variation between CAM elemental composition, which may be related to type of electrolyte, energy capacity and year of manufacture. Since this difference in chemical composition is not shown on product labels, this work using a green leaching process and a suitable analytical method may assist in the recycling processes and avoid the inappropriate disposal of the material.

Redox Biology in Transition Periods of Dairy Cattle: Role in the Health of Periparturient and Neonatal Animals.

Dairy cows undergo various transition periods throughout their productive life, which are associated with periods of increased metabolic and infectious disease susceptibility. Redox balance plays a key role in ensuring a satisfactory transition. Nevertheless, oxidative stress (OS), a consequence of redox imbalance, has been associated with an increased risk of disease in these animals. In the productive cycle of dairy cows, the periparturient and neonatal periods are times of increased OS and disease susceptibility. This article reviews the relationship of redox status and OS with diseases of cows and calves, and how supplementation with antioxidants can be used to prevent OS in these animals.

Effect of ultrasound transducer design on the acoustically-assisted supercritical fluid extraction of antioxidants from oregano.

Power ultrasound is applied in food technology to intensify extraction processes, due to the phenomena ultrasonic energy induces in the medium, enhancing mass transfer. The purpose of this work was the acoustic characterization of four transducers of different geometries and the evaluation of their performance in the ultrasonically assisted supercritical fluid extraction of antioxidants from oregano. The transducers differed in the amount of energy transmitted into the medium. Designs varied from the base model (T1), a larger cylindrical headmass (T2), a stepped circular section sonotrode (T3) and a multiplate configuration (T4). The highest nominal power density provided according to the calorimetric method was for T4 (151.6 ±â€¯7.1 W/L). The T2 produced a more uniform acoustic field and a higher acoustic pressure (150.6 ±â€¯20.5 kPa). Both parameters had an impact on total phenolics and antioxidants extraction with CO2 under supercritical conditions (35 MPa, 35 °C, 2.3% ethanol as co-solvent). T4 and T2 were equally efficient (4.0 ±â€¯0.2 and 4.2 ±â€¯0.2 mg GA/g) for phenolic extraction, and with respect to antioxidant capacity, the best performance was that of T4 (26.4 ±â€¯1.1 µmol TE/g). Of the antioxidant compounds extracted, flavones and flavanones were identified. Therefore, transducer geometry influenced the amount and distribution of energy transmitted into the medium, thus determining the efficiency of the extraction process.

Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting.

Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (ΔTOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness. Predictive models based on the ultrasonic parameters (ΔTOF and initial time of flight, TOF0) correctly classified 85% of the loins and 90% of the hams into 3 groups of salt content (low/medium/high). The results obtained confirm that the use of the ultrasonic pulse-echo technique is of great potential in the non-destructive monitoring of dry salting in pork loins and hams, as well as in the prediction of the salt gain for classification purposes.