Effectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp.

In this study, two nanoemulsions were formulated with essential oil (EO) of Ocimum gratissimum with (EON) or without (EOE) cashew gum (CG). Subsequently, inhibition of melanosis and preservation of the quality of shrimp stored for 16 days at 4 ± 0.5 °C were evaluated. A computational approach was performed to predict the system interactions. Dynamic light scattering (DLS) and atomic force microscopy (AFM) were used for nanoparticle analysis. Gas chromatography and flame ionization detector (GC-FID) determined the chemical composition of the EO constituents. Shrimps were evaluated according to melanosis's appearance, psychrotrophic bacteria's count, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances. EON exhibited a particle size three times smaller than EOE. The shrimp treated with EON showed a more pronounced sensory inhibition of melanosis, which was considered mild by the 16th day. Meanwhile, in the other groups, melanosis was moderate (EOE) or severe (untreated group). Both EON and EOE treatments exhibited inhibition of psychrotrophic bacteria and demonstrated the potential to prevent lipid oxidation, thus extending the shelf life compared to untreated fresh shrimp. EON with cashew gum, seems more promising due to its physicochemical characteristics and superior sensory performance in inhibiting melanosis during shrimp preservation.

Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department).

The metataxonomic diversity and microbial composition of microorganisms during the coffee fermentation process as well as their relationship with coffee quality were determined across 20 farms in the department of Cesar, Colombia, by sampling coffee fruits from Coffea arabica; Var. Castillo General®, Var. Colombia, and Var. Cenicafé 1. In each farm, the fruits were processed and the fermentation process took place between 10 and 42 h following this. Three samples of mucilage and washed coffee seeds were collected per farm during the fermentation process. The microorganisms present in the mucilage were identified using metataxonomic methods by amplifying the 16S rRNA gene for bacteria and ITS for fungi. The microorganisms' morphotypes were isolated and identified. The analysis of bacteria allowed for the identification of the following genera: Gluconobacter, Leuconostoc, Acetobacter, Frateuria, Pantoea, Pseudomonas, Tatumella, and Weisella, as well as unclassified enterobacteria; the Lactobacillacea and Secundilactobacillus families were only identified in the Var. Cenicafé 1. For fungi, the top 11 genera and families found included Hanseniaspora, Candida, Meyerozyma, Wickerhamomyces, Pichia, f-Saccharomycodaceae, f-Nectriciae, unclassified fungi, and Saccharomycetaceae, which were only found in Cenicafé 1. A total of 92% of the coffee samples obtained scored between 80.1 and 84.9, indicating "Very Good" coffee (Specialty Coffee Association (SCA) scale). Farms with the longest fermentation times showed better coffee attributes related to acidity, fragrance, and aroma. During coffee fermentation, there is a central microbiome. The differences between the microorganisms' genera could be influenced by the coffee variety, while the specific conditions of each farm (i.e., altitude and temperature) and its fermentation processes could determine the proportions of and interactions between the microbial groups that favor the sensory characteristics responsible for coffee cup quality.

Predictive models for sensory score and physicochemical composition of Yuezhou Longjing tea using near-infrared spectroscopy and data fusion.

In this study, NIR quantitative prediction model was established for sensory score and physicochemical components of different varieties and quality grades of Yuezhou Longjing tea. Firstly, L, a, b color factors and diffuse reflection spectral data are collected for each sample. Subsequently, the original spectrum is preprocessed. Three techniques for selecting variables, CARS, BOSS, and SPA, were utilized to extract optimal feature bands. Finally, the spectral data extracted from feature bands were fused with L, a and b color factors to build SVR and PLSR prediction models. enabling the rapid non-destructive discrimination of different varieties and grades of Yuezhou Longjing tea. The outcomes demonstrated that BOSS was the best variable selection technique for sensory score and the distinctive caffeine wavelengths, CARS, however, was the best variable selection technique for catechins distinctive wavelengths. Additionally, the middle-level data fusion-based non-linear prediction models greatly outperformed the linear prediction models. For the prediction models of sensory score, catechins, and caffeine, the relative percent deviation (RPD) values were 2.8, 1.6, and 2.6, respectively, suggesting the good predictive ability of the models. In conclusion, evaluating the quality of the five Yuezhou Longjing tea varieties using near-infrared spectroscopy and data fusion have proved as feasible.

Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat.

The goal of research was to investigate the impact of nanoliposome and free forms of nettle (Urtica dioica L.) essential oil (EO) on sensory, chemical and microbial properties of minced camel meat during storage at 4 °C. In our investigation, Listeria monocytogenes and Escherichia coli were inoculated into minced camel meat. The outcomes expressed the zeta potential, particle size, polydispersity index and efficiency of encapsulation of prepared nanoliposome were -17.5 mV to -12.8 mV, 143 to 158 nm, 0.77 ± 0.05 to 0.86 ± 0.07 Mw/Mn and 50.26-67.28 %, respectively. Also, according to the microbial analysis, the MIC of EO and nanoliposome-EO (N-EO) for E.coli was 25 ± 2.5 and 25 ± 2.1 mg/mL, respectively, and for L. monocytogenes was 12.5 ± 2.1 and 12.5 ± 2.1 mg/mL, respectively, and the MBC of EO and N-EO for L. monocytogenes was 50 ± 3.1 and 50 ± 3.2 mg/mL, respectively, and for E. coli was 50 ± 2.2 and 50 ± 2.2 mg/mL, respectively. The highest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay were detected in the BHT 200 (94.7 ± 2.7 and 95.6 ± 3.2, respectively) and lowest of them were detected NEO1% (33.7 ± 12.2 and 22.37 ± 0.22, respectively). After 18 days, the minimum value of pH was identified in the N-EO 2 % group incubated with L. monocytogenes (with pH = 6.9) and E. coli (with pH = 6.87). Furthermore, after 18 days of storage, the minimum TVB-N (total volatile basic nitrogen) value was observed in the N-EO group (26.89 mg N/100 g) and the maximum TVB-N value was observed in the control group (33.78 mg N/100 g). Finally, the N-EO and control treatment (during the experiment) had the highest and lowest sensory evaluation score, respectively. Finally, the N-EO group got a highest sensory score, whilst the group of control got the lowest acceptance score, after 18 days of storage. Based on the outcomes obtained from this research, using nettle (Urtica dioica L.) EO (in nanoliposome form) increases the storing time of minced camel meat.

Physicochemical characterization and therapeutic potential of ink from squid, Sepioteuthis lessoniana.

In the current study, the squid, Sepioteuthis lessoniana ink was used as a raw material. It summarizes physicochemical, elemental, and spectral properties (UV/Visible spectroscopy and FT-IR) of crude ink, whereas the biochemical analysis was performed with crude ink (CI) as well as melanin-free ink (MFI). The percentage yield was analyzed using various solvent extracts of CI and MFI. GC-MS was performed for the chemical constituents of the methanolic extract of ink. Furthermore, the methanolic extract was subjected to various biological applications. The physicochemical analysis defines the presence of moisture, ash, extractive value, solubility, and thermal stability of CI. The biochemical analysis reveals protein, lipid, and carbohydrate of 2.5, 2.2, and 2.37 mg/ml for CI and 2.8, 3.7, and 4.51 mg/ml for MFI respectively. The extract showed the highest zone of inhibition at 100 µg/ml. The antioxidant activity reveals the highest percentage of radical-scavenging activity in nitric oxide (NO) (89%), and total antioxidant capacity (TAC) assay showed the highest inhibition activity of 0.41 nm at 100 µg/ml. The cytotoxic ability of methanolic extract against MDA-MB-231 breast cancer cell line revealed an IC50 value of 10.13 µg/ml. Toxicity assay showed increased mortality of Artemia nauplii at higher concentrations (1000 ppm/40%) of extract. These findings indicate that S. lessoniana ink is a novel prospective product that needs to be characterized in order to increase its pharmacological activity. Supplementary Information: The online version contains supplementary material available at 10.1007/s13205-023-03830-6.

A multivariate approach to assessing the water quality of the Bamako reach of the Niger River in Mali as irrigation water.

Agricultural production in the Bamako region has been raised, and its output quality has been questionable due to the discharge of wastewater into the Niger River. This study assessed the Niger River water body variations for irrigation application temporally and spatially. Thirteen parameters, potential of hydrogen, electrical conductivity, nitrate, total dissolved solids, phosphate, sulfate, chloride, ammonium, calcium, magnesium, potassium, sodium, and bicarbonate, were analyzed at the 15 sampling locations. Parameters examination indicated that most pollutants had higher concentrations over the high-flow phase than in the low-flow period. All parameters were within the Food and Agriculture Organization's recommended values levels. Irrigation variables, sodium adsorption ratio, sodium percentage, soluble sodium percentage, residual sodium bicarbonate, Kelly's ration, permeability index, total hardness, and potential salinity showed the water samples' convenience for irrigation. However, the magnesium hazard concentration exceeded the recommended values levels. Besides, the chloroalkaline indices indicated a trend of degradation that should be addressed. Therefore, a river management plan and regular irrigation water quality monitoring are needed to reduce water hardness in Bamako. The Niger River's sustainable management process must be thrived on all actors' participation. A scientific assessment will be conducted using appropriate methods to identify pollution sources in Bamako. The results of this study will serve as a cornerstone for future investigations concerning the quality of surface water, which is essential for irrigation purposes. PRACTITIONER POINTS: Human activities affected the Niger River water bodies in Bamako city. Quantitative and qualitative assessments reveal the pollution status and trend of the Niger River. The water quality trend is better in the low-flow season, which is an ideal period for vegetable production in Bamako. Most multivariate approaches indicated that the Niger River water is healthy for irrigation purposes. Magnesium hazard exceeded the standard levels, and the chloroalkaline indices indicated a trend of the Niger River water quality deterioration.

Assessment of the Quality, Chemometric and Pollen Diversity of Apis mellifera Honey from Different Seasonal Harvests.

The parameters for assessing the quality of honey produced by Apis mellifera are standardized worldwide. The physicochemical properties of honey might vary extensively due to factors such as the geographical area where it was produced and the season in which it was harvested. Little information is available on variations in honey quality among different harvest periods in tropical areas, and particularly in neotropical dry forests. This study describes variations in seventeen physicochemical parameters and the pollen diversity of honey harvested from beehives during the dry season in February, March, and April 2021, in the dry arc of Panama. Potassium is the most abundant mineral in honey samples, and its concentration increases during the harvest period from February to April. A PCA analysis showed significant differences among the samples collected during different harvest periods. The pollen diversity also differs among honey samples from February compared with March and April. The results indicate that climatic conditions may play an important role in the quality of honey produced in the dry arc of Panama. Furthermore, these results might be useful for establishing quality-control parameters of bee honey produced in Panama in support of beekeeping activities in seasonal wet-dry areas of the tropics.

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk.

Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from traditional dairy products in western nan. The results indicated that MFM displayed better overall quality than the milk fermented with L. brevis NZ4 (LFM) and K. marxianus SY11 (KFM), respectively. MFM exhibited good sensory quality, more organic acid types, more free amino acids and esters, and moderate acidity and ethanol concentrations. Non-targeted metabolomics showed a total of 885 metabolites annotated in the samples, representing 204 differential metabolites between MFM and LFM and 163 between MFM and KFM. MFM displayed higher levels of N-acetyl-L-glutamic acid, cysteinyl serine, glaucarubin, and other substances. The differential metabolites were mainly enriched in pathways such as glycerophospholipid metabolism, arginine biosynthesis, and beta-alanine metabolism. This study speculated that L. brevis affected K. marxianus growth via its metabolites, while the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, especially glycerophospholipid metabolism. Furthermore, mixed fermentation modified the flavor and quality of fermented milk by affecting cell growth and metabolic pathways.

Physicochemical Properties of 3D-Printed Polylactic Acid/Hydroxyapatite Scaffolds.

The reconstruction or regeneration of damaged bone tissue is one of the challenges of orthopedic surgery and tissue engineering. Among all strategies investigated, additive manufacturing by fused deposition modeling (3D-FDM printing) opens the possibility to obtain patient-specific scaffolds with controlled architectures. The present work evaluates in depth 3D direct printing, avoiding the need for a pre-fabricated filament, to obtain bone-related scaffolds from direct mixtures of polylactic acid (PLA) and hydroxyapatite (HA). For it, a systematic physicochemical characterization (SEM-EDS, FT-Raman, XRD, micro-CT and nanoindentation) was performed, using different PLA/HA ratios and percentages of infill. Results prove the versatility of this methodology with an efficient HA incorporation in the 3D-printed scaffolds up to 13 wt.% of the total mass and a uniform distribution of the HA particles in the scaffold at the macro level, both longitudinal and cross sections. Moreover, an exponential distribution of the HA particles from the surface toward the interior of the biocomposite cord (micro level), within the first 80 µm (10% of the entire cord diameter), is also confirmed, providing the scaffold with surface roughness and higher bioavailability. In relation to the pores, they can range in size from 250 to 850 µm and can represent a percentage, in relation to the total volume of the scaffold, from 24% up to 76%. The mechanical properties indicate an increase in Young's modulus with the HA content of up to ~50%, compared to the scaffolds without HA. Finally, the in vitro evaluation confirms MG63 cell proliferation on the 3D-printed PLA/HA scaffolds after up to 21 days of incubation.

Effect on Ziziphus jujuba Mill. fruit powders embedded on physicochemical properties, biological activities, and rheologic quality of cake.

This study aimed to improve the effects on the physical, textural, and rheological characteristics of cake supplied with Ziziphus jujuba fruit powder at rates of 0%, 3%, 5%, and 10%. The Physicochemical and antioxidant as well as the antibacterial activity and sensory qualities of Z. jujuba fruits were also investigated. The highest levels reached the values of 245.15 mg GAE/g DW (phenol) and 180.23 mg RE/g DW (flavonoids). Pulp extracts were also subjected to HPLC analysis in order to identify and quantify the sugar composition. This technique allowed us to identify Mahdia as the richest provenance especially in glucose (136.51%) and sucrose (113.28%) contents. The antioxidant activities investigated using DPPH assay decreased slightly from 175 µg/mL (Sfax) to 55 µg/mL (Mahdia). Furthermore, the antibacterial activity indicated that the S. aureus was the most inhibited especially by Sfax powder extracts (from 12 to 20 mm). Our results showed that the incorporation of Z. jujuba powder ameliorated the physicochemical and rheological characteristics (humidity, gluten yield, tenacity, falling time, and configuration) of the dough. Sensory analysis showed that consumer scores were increased with the increasing supplementation powder levels. Highest scores attributed to the cake supplied with 3% jujube powder collected from Mahdia provenance and confirmed that Ziziphus fruit could be advised a part of our diet. These results could validate a novel method to conserve Z. jujuba fruits in order to avoid their soilages for a long period.

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle).

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1°C) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

The Bioactive Value of Tamarix gallica Honey from Different Geographical Origins.

This study was conducted to assess the bioactive value of Tamarix gallica honey samples collected from three countries. In total, 150 Tamarix gallica honey samples from Saudi Arabia (50), Libya (50), and Egypt (50) were collected and compared, based on the results of the melissopalynological analysis, their physicochemical attributes, antioxidant and antimicrobial activities, and biochemical properties, together with their total phenolic and total flavonoid contents. Depending on the geographical origin, we observed different levels of growth suppression for six resistant bacterial strains. The pathogenic microorganisms tested in this study were Staphylococcus aureus, Streptococcus mutans, Klebsiella pneumoniae, Escherichia coli, Proteus vulgaris, and Pseudomonas aeruginosa. There was a strong correlation between the polyphenol and flavonoid contents, as well as significant (p < 0.05) radical scavenging activities. The melissopalynological analysis and physicochemical properties complied with the recommendation of the Gulf and Egyptian Technical Regulations on honey, as well as the Codex Alimentarius of the World Health Organization and the European Union Normative related to honey quality. It was concluded that Tamarix gallica honey from the three countries has the capacity to suppress pathogenic bacterial growth and has significant radical scavenging activities. Moreover, these findings suggest that Tamarix gallica honey may be considered as an interesting source of antimicrobial compounds and antioxidants for therapeutical and nutraceutical industries or for food manufacturers.

Phytochemical Estimation and Therapeutic Amelioration of Aesculus hippocastanum L. Seeds Ethanolic Extract in Gastric Ulcer in Rats Possibly by Inhibiting Prostaglandin Synthesis.

OBJECTIVE: To quantify phytochemicals using liquid chromatography and mass spectroscopy (LCMS) analysis and explore the therapeutic effect of Aesculus hippocastanum L. (AH) seeds ethanolic extract against gastric ulcers in rats. METHODS: Preliminary phytochemical testing and LCMS analysis were performed according to standard methods. For treatment, the animals were divided into 7 groups including normal control, ulcer control, self-healing, AH seeds low and high doses, ranitidine and per se groups. Rats were orally administered with 10 mg/kg of indomethacin, excluding the normal control group (which received 1% carboxy methyl cellulose) and the per se group (received 200 mg/kg AH seeds extract). The test group rats were then given 2 doses of AH seeds extract (100 and 200 mg/kg, respectively), while the standard group was given ranitidine (50 mg/kg). On the 11th day, rats in all groups were sacrificed, and their stomach was isolated to calculate the ulcer index, and other parameters such as blood prostaglandin (PGE2), tissue superoxide dismutase (SOD), catalase (CAT), malonyldialdehyde (MDA), and glutathione (GSH). All isolated stomach tissues were analyzed for histopathological findings. RESULTS: The phytochemical examination shows that the AH seeds contain alkaloids, flavonoids, saponins, phenolic components, and glycosides. LCMS analysis confirms the presence of quercetin and rutin. The AH seeds extract showed significant improvement in gastric mucosa conditions after indomethacin-induced gastric lesions (P<0.01). Further marked improvement in blood PGE2 and antioxidant enzymes, SOD, CAT, MDA and GSH, were observed compared with self-healing and untreated ulcer-induced groups (P<0.01). Histopathology results confirmed that AH seeds extract improved the mucosal layer and gastric epithelial membrane in treated groups compared to untreated ulcer-induced groups. CONCLUSIONS: LCMS report confirms the presence of quercetin and rutin in AH seeds ethanolic extract. The therapeutic effect of AH seeds extract against indomethacin-induced ulcer in rat model indicated the regenerated membrane integrity, with improved cellular functions and mucus thickness. Further, improved antioxidant enzyme level would help to reduce PGE2 biosynthesis.

Application of Seaweed Generates Changes in the Substrate and Stimulates the Growth of Tomato Plants.

Ulva ohnoi is a cosmopolitan green seaweed with commercial potential given the biomass that may be generated. We evaluated the effects of substrate changes induced by U. ohnoi application on the vegetative response of tomato plants under greenhouse conditions. First, the decomposition dynamics and N release of the dry seaweed biomass were studied using the litterbag method. Subsequently, we evaluated the effect of seaweed powder (SP) or seaweed extract (SE) applications on substrate and plant growth. Additionally, the growth parameters responses evaluated were related to the changes in substrate properties associated with each treatment. The results showed that the dry seaweed biomass has a rapid rate of degradation (k = 0.07 day-1) and N release (k = 0.024 day-1). The SP application improved the physicochemical and biological characteristics of the substrate by increasing the availability of minerals, the fungi:bacteria ratio, and the growth morphophysiological parameters (length, area, dry and fresh weight), chlorophyll and mineral content. In contrast, SE treatment showed a positive effect on the root, mineral content, and soil microbes. This study highlights the agricultural potential of U. ohnoi powder as an alternative supplement that supports nutrition and promotes the vegetative growth of plants cultivated in soilless horticultural systems.

Pharmacognostical evaluation and physiochemical analysis of Salsola Kali as medicinal plant.

One of the largest genera Salsola include halophytic plants with therapeutic potential. For the treatment of various ailments, plants of the genus are acclaimed. Salsola kali is an important medicinal plant exhibiting specific phytochemical and biological makeup that is frequently overlooked. The current study aimed at the pharmacognostical evaluation of leaves and stem of Salsola kali to ensure the purity, quality, and efficacy of this valuable medicinal species. For the identification, evaluation and standardization of diagnostic attributes of intact and powdered material of Salsola kali leaves and stem, various methods including organoleptic, macroscopic, microscopic, and physicochemical analysis were employed. The plant was identified to possess significant characteristics with a view to authenticate drug. Light Microscopy (LM) and Scanning Electron Microscopy (SEM) of aerial parts of Salsola kali manifested specialized anatomical features essential for the adaptability in dry-saline environment. Upon quantitative pharmacognostic analysis of powder of leaves and stem, the moisture content of 1.3% and 11.1%, respectively was found. The total ash (%) in leaves and stem was computed to be 65.95 and 85.3, respectively. The water soluble and alcohol soluble extractive values (%) were computed to be 79.38 and 75.4 in leaves and 78.0 and 76.8 in stem, respectively. The swelling index (cm) in leaves and stem was enumerated to be 0.8 and 0.5. The current study will be helpful in the quality check and authentication of various parts of Salsola kali that can be used as principal component of herbal medicine formulation. Based on various microscopic analyses, that is, Light Microscopy and Scanning Electron Microscopy, the detailed description and valuable information on Salsola kali, a medicinal plant, has been provided. The present study can make a significant contribution in the literature as the findings may contribute to the determination of purity of Salsola kali for future perspectives.

Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste.

Kombucha beverage produced through fermentation of sugared tea using bacteria and yeast has gained attention for its beneficial health benefits. However, the cost linked to the raw materials often increases the upstream process expenses, thereby the overall operating expenditures. Thus, there is a need to explore alternative waste and cost-effective raw materials for Kombucha fermentation. The present study, compared the physico-chemical and microbial growth pattern of Kombucha beverage production using tea waste from the tea processing industries with that of the green/black tea, reporting similar trends irrespective of its type. Further, the amplicon sequencing of 16S rRNA showed dominant presence of Komagataeibacter rhaeticus and high throughput sequencing of ITS1 confirmed the presence of yeast species similar to Brettanomyces bruxellensis in the tea waste based Kombucha beverage. Appreciable amount of carbohydrates (8.5/100 g) and energy (34 kcal/100 g) with appropriate organoleptic properties favourable for human consumption were also observed during the nutritional content and qualitative property assessment. The overall study showed a broad taxonomic and functional diversity existing during Kombucha fermentation process with tea waste to maintain a sustained eco-system to facilitate cost-effective beverage production with desired properties for safe consumption. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05476-3.

Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers.

Meat products such as burgers contain large amounts of saturated fat and are considered unhealthy foods by a society that is increasingly aware of the impact of food on their health, as there is a widespread idea that the consumption of large amounts of saturated fats is related to cardiovascular diseases, some types of cancer and obesity. The main goal of this study was to reformulate deer burgers by replacing the saturated fat from its composition with emulsions of oil extracted from melon and pumpkin seeds. Three emulsions were made with these oils (guar gum and inulin, sodium alginate and maltodextrin) to obtain a solid texture. Then, burgers were elaborated, using the vegetable oil emulsions to replace partially (50%) or totally (100%) the animal fat usually used in their elaboration. Physical parameters such as color and texture, consumer evaluation, proximate analysis and the fatty acid composition obtained by gas chromatography were analyzed. The burgers made with emulsified oils showed a higher weight loss, but with a minor loss of caliber and hardness (p < 0.05). From the sensory point of view, the reformulated burgers were positively valued by consumer judges when external aspect, odor, flavor and texture were evaluated. Furthermore, the addition of oil emulsions results in a lower fat content and in an increment of the proportion of unsaturated fatty acids, especially linoleic acid (p < 0.05). The inclusion of emulsified melon and pumpkin oil in deer burgers leads to an increase in the content of polyunsaturated fatty acids in burgers that, although they showed small differences in texture attributes (especially hardness and cohesiveness), were well valued by consumer judges in all sensory attributes evaluated.

An Investigation into Chestnut Honeys from Artvin Province in Turkiye: Their Physicochemical Properties, Phenolic Profiles and Antioxidant Activities.

The aim of this study was to investigate the physicochemical properties, phenolic compounds, and antioxidant activities of eight chestnut honey samples collected from Artvin province in Turkiye. The honey samples' phenolic profiles were analyzed using reverse phase high performance liquid chromatography (RP-HPLC). All honeys were monofloral, and the quantities of chestnut sativa pollen ranged from 56 % to 80 %. Total phenolic and flavonoid contents and ferric reducing/antioxidant power (FRAP) values were assessed. The pH and moisture values of the honeys ranged between 4.60 and 5.40 and between 17.60 % and 19.00 %, respectively. Electrical conductivity (EC) and Hunter color L values ranged between 0.56 and 1.12 mS/cm and between 43.16 and 67.60, respectively. Proline values ranged from 876 to 1246 mg/kg. The diastase activities of all honeys were high, ranging between 18.28 and 26.30 DU. The mean of total phenolic, total flavonoid and total antioxidant (FRAP) levels in the samples were 72.79±0.03 mg GAE/100 g, 2.25±00.03mg QE/100 g, and 312.67±2.85 µmol FeSO4 /100 g, respectively. Almost all of the 19 phenolic standards studied were detected in the samples, with catechin, chrysin, caffeic acid, caffeic acid phenethyl ester (CAPE) and gallic acid being determined as major components. In conclusion, the honeys from the Artvin region were high-quality chestnut honeys, with high polyphenolic contents and diversity and high apitherapeutic potentials.

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk.

The objective of this study was to investigate the effects of sun-dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p < .05) antioxidant activity of 54.53 ± 0.15% was observed in 6% WMFP-added yogurt samples. Highest pH of 4.53 ± 0.08 was observed in control. Significantly highest (p < .05) acidity (1.12 ± 0.02%) was recorded in the yogurt with 6% WMFP-added yogurt samples on 28th day. Moreover, the addition of WMFP elevated the total soluble solids up to 20.05 ± 0.02 °Brix and water-holding capacity up to 55.06 ± 0.34% and lessened the syneresis value (22.92 ± 0.25) in 6% yogurt samples. 2% WMFP-added yogurt sample was given the highest sensory score in terms of overall acceptability by the panelists (8.00 ± 0.00). Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry-enriched yogurt and suggests the food industries to launch this product in the market.

Production of milks and kefir beverages from nuts and certain physicochemical analysis.

Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples were kept at 4 °C for 30 days and examined on the 1st, 15th, and 30th days. The highest energy contents were determined in hazelnut milk (73.71 kcal/100 g) and kefir made from hazelnut milk (74.89 kcal/100 g). During storage, the total sugar, total organic acid, and polyunsaturated fatty acid contents of kefir samples decreased, whereas the saturated fatty acid content and pH value increased. The unsaturated fatty acid content of nuts milk and respective kefir was higher than cow's milk and kefir made from cow's milk, while the saturated fatty acid level was lower. Volatiles, ethanol, and ethyl acetate, which were shown to be dominating among the aroma components, were highest in kefir made from cow's milk.