The study aimed to compare the inherent meat quality and flavor characteristics, particularly those relating to taste and aroma, of beef from diverse breeds. Seven Hanwoo steers and seven Chikso steers were chosen for this project, raised under the same conditions up to the age of 30 months. Longissimus lumborum (LL) and semimembranosus (SM) muscles, collected after 24 hours of the slaughter procedure, were examined for technological quality, free amino acids, metabolites, and volatile compounds. In terms of shear force and color properties (lightness, redness, and yellowness), the Chikso meat showed inferior performance compared to Hanwoo, with a statistically significant difference determined to be p < 0.005. The Chikso LL muscle showed a superior content of sweetness-related free amino acids (alanine, proline, and threonine), contrasting with the higher methionine and glutamine content (associated with umami flavor) observed in the Hanwoo LL muscle (p < 0.005). Meat samples were analyzed for 36 metabolites, and 7 of these exhibited a significant (p<0.05) association with breed. Significant differences in aroma compounds were observed between Hanwoo and Chikso. Hanwoo showcased a greater amount of fat-derived aldehydes, presenting fatty and sweet profiles, whereas Chikso displayed a higher concentration of pyrazines, associated with roasted characteristics (p<0.005). As a result, under the same feeding management, breed variations demonstrated a considerable effect on the taste and aroma components impacting the beef's quality, between the two breeds.
The excessive global production of apples often leads to substantial post-harvest waste, necessitating the exploration of novel applications. Therefore, our objective was to improve the quality of wheat pasta by incorporating apple pomace in various proportions (10%, 20%, 30%, and 50%). A detailed analysis of the total polyphenols, individual polyphenols (determined via UPLC-PDA-MS/MS), dietary fiber, chemical composition, and physical characteristics of the pasta was performed. Including apple pomace in pasta production led to a rise in various health-promoting compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols, dihydrochalcones, and dietary fiber. A decrease in hardness and maximum cutting energy was noted in the apple pomace-enhanced pasta samples in comparison to the control pasta specimens. The water absorption capacity of the pasta was unaffected by apple pomace inclusion, with the exception of pasta that contained 50% apple pomace.
Olive oil's market diversity is dwindling as intensive growth olive varieties gain prominence, leading to a loss of the unique characteristics and flavors associated with local and indigenous olive cultivars. Spain's Aragon region includes Royal de Calatayud and Negral de Sabinan, two minority varieties that are cultivated locally. Olive oil's physico-chemical and chemical composition, alongside fruit parameters (ripening, fresh weight, and oil yield), were evaluated comparatively, against the Arbequina cultivar, a commonly planted variety across Spain and other nations. Fruits were reaped across the span of October to December in the years 2017 and 2019. read more A substantial difference was noted between the three cultivars, according to the chemometric analysis. The oil yield of the two local cultivars surpassed that of Arbequina. In terms of composition, Royal de Calatayud olives stand out with a higher oleic acid content and a considerable quantity of phenolic compounds. Subsequently, its nutritional profile is superior to that of Arbequina. This introductory study suggests that Royal de Calatayud is a promising replacement for Arbequina, within the measured parameters.
Helichrysum italicum, a species from the Asteraceae family, is highly regarded in the traditional medicine practices of Mediterranean countries, thanks to its diverse beneficial effects on health. Currently, there is a resurgence of interest in this medicinal plant, particularly for research focused on isolating and identifying bioactive compounds from plant extracts and essential oils, as well as validating their pharmacological properties through experimentation. We present a review of current research on the beneficial health effects of Helichrysum italicum extracts, essential oils, and their principal bioactive polyphenols, spanning antioxidative, anti-inflammatory, and anticarcinogenic activities, in addition to antiviral, antimicrobial, insecticidal, and antiparasitic properties. This review encompasses an overview of the most promising extraction and distillation methods to generate high-quality Helichrysum italicum extracts and essential oils, as well as procedures for assessing their antioxidative, antimicrobial, anti-inflammatory, and anticancer activities. Finally, the paper introduces novel in silico models to investigate the molecular mechanisms of bioactive polyphenols from Helichrysum italicum, alongside novel suggestions for improving their bioavailability using various encapsulation techniques.
China's mushroom cultivation and diversification excel globally, placing it at the forefront of the industry. Although characterized by high moisture levels and a quick respiration rate, post-harvest storage consistently triggers quality degradation, encompassing browning, dehydration, altered textures, an increase in microbial activity, and a decrease in both nutritional and flavor components. Subsequently, this paper delves into the effects of essential oils and plant extracts on the preservation of edible mushrooms, detailing their mechanisms of action to better comprehend their impact during the storage process. Factors both internal and external play a crucial role in the complex degradation of edible mushroom quality. Environmentally conscious preservation methods, such as essential oils and plant extracts, are employed to enhance the postharvest quality of produce. This review offers a framework for the development of novel, environmentally responsible, and safe preservation techniques, and directs research towards post-harvest processing and product design of edible mushrooms.
Searches for the anti-inflammatory potential of preserved eggs, a food produced through alkaline fermentation, have been frequent. The human gastrointestinal tract's effect on their digestive functions and their potential anti-cancer properties require further investigation. read more This research delved into the digestive characteristics and anti-tumor mechanisms of preserved eggs using a dynamic in vitro human gastrointestinal-IV (DHGI-IV) model. During the digestive period, the sample's pH displayed a dynamic progression, changing from 701 to 839. The samples' emptying into the stomach was substantially delayed by 45 minutes, occurring after a two-hour period. Protein and fat experienced substantial hydrolysis, achieving digestibility rates of 90% and 87%, respectively. The ingestion of preserved eggs (PED) substantially increased the free radical scavenging activity of ABTS, DPPH, FRAP, and hydroxyl radicals by 15, 14, 10, and 8 times, respectively, as compared to the control group. PED significantly suppressed the cloning, growth, and movement of HepG2 cells at dosages of 250-1000 g/mL. The expression levels of pro-apoptotic Bak and anti-apoptotic Bcl-2 within the mitochondrial pathway were modulated, thereby inducing apoptosis. In comparison to the control, PED (1000 g/mL) treatment elicited a 55% escalation in ROS production, culminating in apoptosis. Subsequently, the pro-angiogenic genes HIF-1 and VEGF experienced a decrease in expression, attributable to PED. These research findings furnish a trustworthy scientific foundation for exploring the anti-tumor efficacy of stored eggs.
Currently, plant proteins, derived from various plant sources, are a subject of global interest regarding the development of sustainable food systems. Of the total side streams produced by the brewing industry, brewer's spent grain (BSG) comprises approximately 85%. Despite their nutritional richness, there are limited methods for upcycling these materials. Protein isolate production finds a suitable precursor in BSG, a raw material rich in protein. read more EverPro, a BSG protein isolate, is scrutinized for its nutritional and functional attributes, and its technological performance is compared with that of the established industry standards of pea and soy protein isolates. Not only amino acid analysis, but also protein solubility and protein profile, are parts of the determined compositional characteristics. The related physical properties, including foaming behavior, emulsifying capacity, zeta potential, surface hydrophobicity, and rheological characteristics, are determined. Concerning the nutritional value, EverPro's protein content meets or exceeds the required amount of every essential amino acid per gram, with the exception of lysine, whereas pea and soy protein sources exhibit insufficiency in methionine and cysteine. EverPro's protein content is equivalent to pea and soy isolates' protein levels, but its protein solubility far surpasses those of both isolates, reaching nearly 100% in comparison to 22% and 52% for pea and soy, respectively. This elevated solubility, in turn, modifies other functional properties; EverPro demonstrates the highest foaming capacity and low sedimentation, accompanied by minimal gelation and low emulsion stabilizing properties when compared to pea and soy isolates. A comparison of EverPro, a brewer's spent grain protein, with commercial plant protein isolates is presented in this study, emphasizing its functional and nutritional characteristics. This research showcases the potential for incorporating sustainable, innovative plant-based protein sources into human nutrition, specifically within dairy-alternative applications.
During ice storage of farmed palm ruff (Seriolella violacea), the impact of the rigor stage (pre or post) and prior high-pressure processing (HPP; 450 and 550 MPa for 3 minutes) was assessed.