Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile.

The objective of this study was the incorporation of a water-oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

Monoxenic liquid culture of the entomopathogenic nematode Steinernema carpocapsae using a culture medium containing whey kinetics and modeling.

The submerged culture of the entomopathogenic nematode Steinernema carpocapsae and its symbiotic bacterium, Xenorhabdus nematophila, was carried out in orbitally agitated bottles using a culture medium containing whey (in grams per litre: 500 whey, 20 yeast extract, 10 dried egg yolk-food grade, 3 sodium chloride, 37 corn oil-food grade). Maximum total viable nematode concentrations of 198,333ml(-1) were achieved within fermentations of 24 days with 64% of the nematode population within the infective juvenile stage (IJ) (126,666ml(-1)) at the end. The kinetics of the bioprocess was well modelled using the four-parameter Sigmoidal model and the corresponding maximum specific rates of nematode production (0.47 day(-1)), carbohydrates consumption (0.0008g(carbohydrates)g(nematodes)(-1)day(-1)) and nitrogen consumption (4.44g(nitrogen)g(nematodes)(-1)day(-1)) are first proposed. Besides, X. nematophila appears to have the capacity of lactose hydrolysis.