Search Results (2,139)

The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea protein isolate (PPI) for their subsequent use in the manufacture of meat analogs. The protein sources were analyzed for dry matter, ash, protein, fat, starch, dietary fiber, water holding capacity, granulosity, color parameters (L*, a*, b*, C*, YI), antioxidant activity before and after gastrointestinal in vitro digestion, and amino acid and mineral compositions. The highest dry matter content was determined in hazelnut oil cake and pea protein isolate. For the protein content, maximum values were obtained for the protein isolate and concentrate samples, from 52.80% to 80.50%, followed by hazelnut oil cake and chickpea flour. The water-holding capacity of all plant sources was directly influenced by the values of protein content, dietary fiber, and granulosity. The results obtained after gastrointestinal digestion also showed quite significant antioxidant activity, which is due to the process of hydrolysis and denaturation of plant-based protein sources in the gastrointestinal tract. Major amino acids identified in the analyzed samples were glutamic acid, leucine, arginine, phenylalanine, serine, valine, alanine, and tyrosine from minerals P, Na, Mg, and Ca. Principal component analysis (PCA) was used to illustrate the relationship between physicochemical characteristics, amino acid composition, mineral composition, and antioxidant activity determined in the plant-based materials. Full article

This study explores AnMBR technology as a promising method for treating wastewater from the meat-processing industry by analysing its characteristics and impact under continuous feeding. The solids were retained, utilising an ultrafiltration membrane with a pore size of 0.2 µm, and the efficacy of reducing the organic load was evaluated. Although the COD removal rate decreased from 100% at an OLR of 0.71 g/(L*d) to 73% at an OLR of 2.2 g/(L*d), maximum methane yields were achieved at the highest OLR, 292.9 Nm³/t (COD) and 397.8 Nm³/t (VS) per loaded organics and 353.1 Nm³/t (COD) and 518.7 Nm³/t (VS) per removed organics. An analysis of the microbial community was performed at the end of the experiment to assess the effects of the process and the substrate on its composition. The AnMBR system effectively converts meat-processing wastewater into biogas, maintaining high yields and reducing the loss of dissolved methane in the permeate, thanks to a temperature of 37 °C and high salt levels. AnMBR enables rapid start-up, efficient COD removal, and high biogas yields, making it suitable for treating industrial wastewater with high organic loads, enhancing biogas production, and reducing methane loss. Challenges such as high salt and phosphate levels present opportunities for a wider use in nutrient recovery and water reclamation. Full article

Worldwide, almost 10 million cancer deaths occurred in 2022, a number that is expected to rise to 16.3 million by 2040. Primary prevention has long been acknowledged as a crucial approach to reducing cancer incidence. In fact, between 30 and 50 percent of all tumors are known to be preventable by eating a healthy diet, staying active, avoiding alcohol, smoking, and being overweight. Accordingly, many international organizations have created tumor prevention guidelines, which underlie the importance of following a diet that emphasizes eating plant-based foods while minimizing the consumption of red/processed meat, sugars, processed foods, and alcohol. However, further research is needed to define the relationship between the effect of specific diets or nutritional components on cancer prevention. Interestingly, reductions in food intake and dietetic restrictions can extend the lifespan of yeast, nematodes, flies, and rodents. Despite controversial results in humans, those approaches have the potential to ameliorate health via direct and indirect effects on specific signaling pathways involved in cancer onset. Here, we describe the latest knowledge on the cancer-preventive potential of dietary restrictions and the biochemical processes involved. Molecular, preclinical, and clinical studies evaluating the effects of different fasting strategies will also be reviewed. Full article

Objectives: To evaluate the offer of children’s menus offered in fast food restaurants present in the Uber Eats delivery application through the Kids Menu Healthy Score ‘KIMEHS’ in Greater Santiago. Methods: Observational, descriptive, cross-sectional. Research in fast food restaurants present in the Uber Eats delivery app. A total of 858 restaurants were selected. The KIMEHS was used to assess menu quality. KIMEHS index and descriptive statistics were calculated. Results: 558 restaurants were evaluated through the app; 57 offered children’s menus, yielding 114 children’s menu options from 18 different municipalities. The common offer was based on fried and/or processed lean meat accompanied by French fries in 71%. Moreover, 99% of the menus assessed obtained the minimum score in the KIMEHS placing them in the ‘not healthy at all’ category. When associations were made between foods and the lowest KIMEHS score quartile, the presence of chips had the strongest association (OR; 40.36: CI95% 11.43–201.08). Conclusions: Most restaurants offer a children’s menu of low nutritional quality and poor balance, where their dishes are commonly based on fried and processed products, pointing to the urgent need for legislation on guidelines to be applied on the different actors influencing the food offered to children. Full article

Critical health considerations for both raw and processed meats include addressing bacterial spoilage and ensuring safety. Nitrites and nitrates are widely used in the meat industry to enhance color and flavor and extend shelf life. However, health concerns linked to their use make reducing nitrites and nitrates in meat production a significant challenge with potential benefits for both the food industry and consumer health. This challenge has been addressed with the use of biopreservatives, i.e., substances extracted from natural sources or produced by fermentation that can enhance food quality and safety. In this article, we assess the use of live biopreservatives (LBs), defined here as microorganisms that produce antimicrobial substances that can be used to preserve and extend the shelf life of food. Moreover, the potential synergistic effects of LBs with bacteriophages and biodegradable food packaging for meat is also explored. This innovative combination offers a comprehensive approach to meat preservation, enhancing both microbial control and sustainability. Overall, the inclusion of LBs extends the shelf life of meat products through bacteriostatic mechanisms, whereas bacteriophages offer direct (lytic) action against pathogens. Enhancing meat preservation and safety with mixed microbe-mediated strategies requires deeper empirical and theoretical insights and further revision of laws and ethical considerations. Full article

Background: The rising prevalence of metabolic-dysfunction-associated steatotic liver disease (MASLD) is a significant health challenge, and the consumption of ultra-processed foods (UPFs) could play a key role. Aim: The aim is assess the impact of UPF consumption changes on the development and progression of MASLD in adults. Design: This is a longitudinal study to assess how changes in UPF consumption affect liver fat and MASLD parameters over 6 months in 70 participants. Methods: Dietary intake was assessed using a validated food frequency questionnaire, and foods were classified according to the NOVA system. Participants were divided into three groups based on UPF consumption changes: maximum (T1), medium (T2), and minimum reduction (T3). Fatty liver parameters were assessed with magnetic resonance imaging and ultrasonography. Mediterranean diet (Med-diet) adherence and sociodemographic parameters were also recorded. The General Linear Model was used to determine relationships between UPF consumption, fatty liver disease parameters, and diet. Results: Participants in T1 experienced a 7.7% reduction in intrahepatic fat content (IFC) compared to 2.6% in T3. T1 showed increased Med-diet adherence and decreased meat and sweets consumption. The energy intake decreased by 605.3 kcal/day in T1, while T3 showed an increase of 209.5 kcal/day. Conclusions: Reducing UPF consumption leads to a decrease in IFC, associated with high Med-diet adherence and low calorie intake. Adopting these dietary patterns aligns with global sustainability goals and could further benefit MASLD patients by addressing environmental challenges alongside improving liver health. Full article

The growth and development of animals are dynamic processes characterized by fluctuations. Min pigs, a local breed renowned for their superior meat quality, present an intriguing yet poorly understood relationship between this quality and their growth and development patterns. To elucidate this relationship, we employed a multi-faceted approach that included comparative transcriptomics, quantitative real-time PCR (qRT-PCR), selection pressure analysis of key genes, and three-dimensional protein structure simulations. Our findings revealed that 150 days (150 d) of age represented a pivotal turning point in the growth and development of Min pigs. Thirteen key genes exhibiting significant differential expression between early and late growth stages were identified. Notably, the CDK2 gene demonstrated specific high expression in the hind limb muscles and adipose tissues during the later growth stages. Comparative analysis with the African warthog revealed that while the CDK2 protein structure remained conserved, base mutations in upstream and downstream non-coding regions resulted in strong positive selection pressure on the CDK2 gene. These results suggest that CDK2 plays a crucial role in defining the spatiotemporal characteristics of meat development during the domestication of Min pigs. This study provides critical insights into the growth and development patterns of domestic pigs and offers a robust scientific foundation for improving meat quality traits through domestication. Full article

The shelf life of meat products is a critical factor in ensuring both consumer safety and product quality. Traditional methods for determining shelf life are labor-intensive and time-consuming, making it challenging for manufacturers to adapt to market demands. The accelerated shelf life testing (ASLT) methodology offers a viable solution by exposing products to controlled elevated conditions that simulate long-term storage, allowing for faster shelf life predictions. This study evaluates the ASLT methodology as a predictive tool for determining the shelf life of high-pressure (HPP)-treated meat products. The present study includes experiments to verify the shelf life of frankfurter-type sausages under accelerated conditions. By simulating long-term storage at elevated temperatures (4–18 °C), a kinetic model was developed to monitor spoilage bacteria growth, with validation under dynamic temperature conditions. The results indicate that the main spoilage population of frankfurter-type sausages was lactic acid bacteria (LAB), which was strongly correlated with the total mesophilic microflora of the products. The findings show that elevated storage temperatures (8 and 18 °C) provide accurate shelf life predictions, offering an efficient approach to ensure product quality and meet consumer demands. Full article

The demographic shift towards an aged population calls for targeted nutrition strategies to support healthy aging and bridge the gap between life expectancy and a healthy life span. Older adults face various nutritional deficiencies, particularly in protein, vitamins (B12, D), minerals (calcium, iron), and dietary fiber. This work delves into the EAT4AGE project efforts that strategically aimed to develop age-oriented food products (European Joint Programming Initiative “A Healthy Diet for a Healthy Life” JPI HDHL). Currently, manufacturing of age-tailored food products presents significant complexities, from challenges of commercialization to the generation of acceptable and palatable food choices. As a first step, a literature-based comprehensive checklist has been developed to facilitate product development. This tool provides an integrated approach, ensuring that all critical aspects of product development are addressed systematically. Secondly, we describe the application of the tool in the development of a series of products, such as plant-based protein-rich cereals, reformulated dairy products, processed meat, and enriched spreads; all combining high nutritional values with adaptations to the physiological and sensory needs of seniors. Overall, this work offers insight into the current needs of seniors and a tool for product development that can be utilized for prospective product development, such as the ones detailed herein. Thus, the EAT4AGE hopes to set an example that will stimulate the fabrication of effective, well-received nutritional solutions, ultimately improving health outcomes for older adults. Full article

Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers a wide range of possibilities in this field, including creating innovative products with unique compositions, shapes, and textures. A significant challenge in 3D printing is the development of the optimal ink composition. These inks must possess the appropriate rheology and texture for printing and meet nutritional and sensory requirements. The rheological properties of inks play a pivotal role in the printing process, influencing the formation of stable structures. This article comprehensively characterises food inks, distinguishing two primary categories and their respective subgroups. The first category encompasses non-natively extrudable inks, including plant-based inks derived from fruits and vegetables and meat-based inks. The second category comprises natively extrudable inks, encompassing dairy-based, hydrogel-based, and confectionary-based inks. The product properties of rheology, texture, fidelity, and printing stability are then discussed. Finally, the innovative use of food inks is shown. Full article

This study investigated the use of grape/wine pomace as a potential substitute for nitrifying salts in the production and preservation of frankfurters. Red wine pomace (RWP) from Tempranillo and white wine pomace (WWP) from Cayetana grapes were added to frankfurters made with Iberian pig backfat—an underutilized fat rich in oleic acid—at two levels (0.5% and 3% w/w). These new formulations were compared with a control (containing only meat, salt, and spices) and a commercial formulation containing nitrites and ascorbic acid. Analyses were conducted immediately after production and following 45 days of refrigerated storage to evaluate microbiological, color, physicochemical, and textural changes in the frankfurters. The addition of pomace slightly reduced the pH of the frankfurters but did not affect microbial counts during the manufacturing process. Frankfurters with pomace displayed a similar color to the control but showed lower redness compared to the commercial formulation with nitrites. Importantly, pomace reduced lipid and protein oxidation during production and storage. The reduction in lipid oxidation due to the pomace was comparable to the effect of nitrites and ascorbic acid. Furthermore, pomace effectively reduced protein oxidation, unlike nitrites and ascorbic acid, which primarily targeted lipid oxidation. Significant differences in texture were observed between commercial frankfurters and those containing pomace. Despite these variations in the appearance and the texture, the strong protective effect of pomace against oxidative reactions highlights its potential as a natural alternative to synthetic additives, offering a promising solution for the meat industry. Full article

Background/Objectives: Shrimp surimi-based products (SSPs) are composed of minced shrimp meat and are highly susceptible to food fraud as fish surimi. This study employed a double-gene metabarcoding approach to authenticate SSPs sold on Chinese e-commerce platforms. Methods: 16S rRNA and 12S rRNA genes were amplified and sequenced from 24 SSPs. Mislabeling was evaluated based on the correspondence between the ingredients (only those of animal origin) reported on the products’ labels and the molecular results. Results: Overall, 87.50% of SSPs (21/24) were found to be mislabeled. The replacement of Penaeus vannamei with other shrimp species was particularly noteworthy. Interestingly, in some SSPs, the primary species detected in terms of sequence abundance were not shrimp but fish, pork, chicken, and cephalopods, raising concerns regarding both health risks and ethical issues related to SSP consumption. The 12S rRNA sequencing results revealed that fish species like Gadus chalcogrammus, Evynnis tumifrons, and Priacanthus arenatus were added to some SSPs in significant proportions, with certain products relying on fish priced from “Low” to “High” levels to substitute higher-cost shrimp. Notably, many fish species in SSPs were highly vulnerable to fishing, raising sustainability concerns. Overall, the high mislabeling rate in SSPs, as well as the detection of endangered fish species (Pangasianodon hypophthalmus), underscores significant quality control issues. Conclusions: DNA metabarcoding has proven to be an effective tool for ingredient authentication in processed seafood. Full article

Background: Multiple sclerosis (MS) is a chronic inflammatory disease characterized by demyelination in the central nervous system (CNS). Despite the availability of interventions for disease exacerbations and symptomatic management, EM remained without a cure. Oxidative stress has been implicated in the MS demyelination mechanism. Adjuvant therapies like α-lipoic acid (ALA) have garnered interest for their potential to mitigate oxidative damage and control MS symptoms. ALA is found naturally in vegetables and red meat and can also be synthesized in mitochondria through enzymatic reactions involving octanoic acid and cysteine. However, its bioavailability from dietary sources is limited, prompting an investigation into supplemental forms. We conducted a systematic review and meta-analysis to assess the effect of ALA on disability in randomized clinical trials (RCTs) for MS. Methods: Records were searched until June 2023 (CRD42023397760). Five RCTs evaluated ALA’s effect on MS progression using the Expanded Disability Status Scale (EDSS). The quality of evidence was assessed using GRADE, and publication bias was evaluated using Egger’s and Begg’s tests. Results: Following the selection process, five studies were included involving 179 patients (87 placebo and 92 ALA). Oral administration of racemic ALA (R/S-ALA) at 600 mg twice daily reduced EDSS, indicating a potential for ALA supplementation to mitigate MS disability. The North American trials (SPMS patients) did not show heterogeneity, while Asian studies (RRMS patients) were moderated. The quality of evidence was high without publication bias. Conclusions: ALA treatment reduce EDSS scores. However, further studies are warranted to establish the role of ALA as an adjuvant in clinical practice in long-term follow-up (>2 years) RCTs. Full article

In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of meat products, it is possible to partially replace animal fat with vegetable oils. This approach aims to achieve a more favorable PUFA/SFA ratio and n-6:n-3 PUFA ratio, bringing them closer to the values recommended by nutritional organizations. Therefore, the aim of this study was to determine the impact of replacing 20% and 40% of animal fat with selected plant fats on the change in the fat fraction composition of liver pâté-type processed meat and its oxidative stability. Fatty acid content was analyzed in the oils purchased from retailers and in experimental samples. During refrigerated storage of the experimental sausages, changes in the content of primary (peroxide value (PV)) and secondary oxidation products (TBARS), as well as changes in sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, and taste. The study showed that replacing 20% of animal fat with vegetable oils resulted in products with high sensory attractiveness and oxidative stability, outperforming those with 40% replacement. Among the tested vegetable oils, samples with rapeseed oil demonstrated the highest oxidative stability and the most favorable, nutrition-recommendation-approaching n-6 to n-3 fatty acid ratio, compared with samples with flaxseed, corn, sunflower, and soybean oils. Full article

To avoid carcinogenic polycyclic aromatic hydrocarbons, liquid smoke flavoring (LSF) is widely used by the meat industry, yet wood smoking remains a deep-rooted practice among Portuguese traditional dry-fermented producers. In this study, the use of LSF was compared with traditional smoking. In addition, two different ways of using LSF were also tested: spraying and mixing (during seasoning). The profiles of amino acids (AA) and biogenic amines (BA) were studied at pre-scheduled moments of processing and storage. When compared to smoked products, LSF did not affect total AA content; however, when mixed during seasoning, it inhibited the accumulation of arginine and lysine (precursors of BA) in final products. The conventional smoking replacement, by mixing LSF during seasoning, turned out to be critical to lessen BA of bacterial origin accumulation as well, especially for putrescine, cadaverine and tyramine. The benefits of spraying LSF over smoking were higher for final products than for storage, as differences between them tended to fade with time (except for tyramine). These results also demonstrate that a simple change in traditional dry-fermented sausage processing, such as mixing LSF during product seasoning, significantly contributes to the safety of these products through the reduction in undesirable BA. Full article