Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread.

The quality and safety of meat products are critical concerns in the food industry, and consumer demand for clean-label products is increasing. To meet these needs, this study aimed to develop a nitrite-free meat spread using an astaxanthin (0.04 wt%) and carvacrol (15 wt%) co-encapsulated emulsion (AE) and chitosan.

Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters.

The tribological properties of 19 commercial food products, grouped into six categories (yogurt, dressings, spreads, porridges, emulsified sauces, and syrups) were investigated in relation to their rheological (dynamic oscillatory shear test) and nutritional properties (fat, carbohydrate, and protein). A tribological system (a glass ball and three polydimethylsiloxane pins) generated the extended Stribeck curve, monitoring friction factors (f) over an extended range of sliding speed (v) (10 to 10 m/s). Tribological parameters (f, v) at four inflection points dividing the frictional regimes (X, breakaway point between the static and kinetic regimes; X-X, boundary; X-X, mixed; X-X, hydrodynamic regimes) and the slope between X and X (s) were subjected to principal component analysis and hierarchical clustering on principal components, using rheological and nutritional parameters as quantitative supplementary variables.

Effects of Microplastic Exposure against White Spot Syndrome Virus Infection in Pacific White Shrimp ().

Plastic waste has emerged as a major environmental concern in recent years. As plastic waste discharged into the marine environment, it undergoes a breakdown process, eventually accumulating in aquatic organisms in the form of microplastics (MPs). To date, reduced food intake, nutritional absorption, and impaired immune system are known adverse effects of MPs-exposed aquatic organisms.

Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment.

This study aimed to explore how pulsed electric field (PEF) treatment affects the structural, physicochemical, and emulsification properties of porcine-derived myofibrillar proteins (MPs). Increasing PEF treatment induced partial polarization and protein unfolding, resulting in notable denaturation that affected both the secondary and tertiary structures. PEF treatment also improved the solubility and emulsification ability of MPs by reducing their pH and surface hydrophobicity.

Relationship between rheological properties, sensory perception, and overall acceptability of thickened liquids for dysphagia in young and old healthy individuals.

This study investigated the relationship between rheological properties, sensory perception, and overall acceptability in healthy young and old groups for dysphagia thickened liquids. Unflavored (UTL) and flavored (FTLP) thickened liquids were prepared using tap water or pomegranate juice at 10 different viscosity levels. The rheological properties were then evaluated via syringe flow test and line spread test (LST).

3D Printing of Materials and Printing Parameters with Animal Resources: A Review.

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives.

The Use of the Internal Transcribed Spacer Region for Phylogenetic Analysis of the Microsporidian Parasite Infecting Whiteleg Shrimp () and for the Development of a Nested PCR as Its Diagnostic Tool.

The increasing economic losses associated with growth retardation caused by (EHP), a microsporidian parasite infecting penaeid shrimp, require effective monitoring. The internal transcribed spacer (ITS)-1 region, the non-coding region of ribosomal clusters between 18S and 5.8S rRNA genes, is widely used in phylogenetic studies due to its high variability.

Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction.

This study investigated pea protein isolate (PPI) and dextran (DX) conjugates produced via the Maillard reaction as Pickering stabilizers for various food applications. The results found that as heating time increased (0-5 h), the grafting degree heightened. The PPI-DX conjugate exhibited a rough porous surface in contrast to native PPI, accompanied by changes in molecular weight and secondary structure.

Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from larvae.

Edible insects are promising future food resources globally. Herein, the structural, physicochemical, and bio-functional properties of edible insect protein isolates (EPIs) extracted from larvae were investigated. The results showed that EPIs have a high total essential amino acid content; moreover, β-sheet is the major secondary protein structure.

Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties.

This study evaluates the characteristics of n-3-enriched meat spread that is in development for consumption by elderly individuals. Herein, flaxseed oil was used as a source of n-3 fatty acid, and macro- and nano-sized flaxseed oil emulsions (FOE) were prepared for the fabrication of meat spreads. As the level of FOE was increased in the meat spreads, significant increases in the levels of omega-3 fatty acids (α-linolenic acid) were observed.

Molecular characterization and functionality of rumen-derived extracellular vesicles using a animal model.

The rumen fluids contain a wide range of bacteria, protozoa, fungi, and viruses. The various ruminal microorganisms in the rumen provide nutrients by fermenting the forage they eat. During metabolic processes, microorganisms present in the rumen release diverse vesicles during the fermentation process.

Determination of vitamin K encapsulated into lipid nanocarriers by dispersive liquid-liquid microextraction combined with liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry.

Dispersive liquid-liquid microextraction was used in conjunction with liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry to quantitate vitamins K1 and K2 in vitamin-fortified emulsions, and vital microextraction parameters were optimized using response surface methodology coupled with Box-Behnken design. Under optimal microextraction conditions, highly linear (  > .999) calibration curves were obtained for both vitamins in a broad concentration range (1-1000 μg/L), and vitamin recoveries exceeded 90%.

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers.

This study aimed to evaluate the potential of time-dependent (0, 15, 30, 60, 120 min) treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) for utilizing them as a Pickering stabilizer and decipher the underlying mechanism by which HIU treatment increases the emulsification and dispersion stability of MPs. To accomplish this, we analyzed the structural, physicochemical, and rheological properties of the HIU-treated MPs. Myosin heavy chain and actin were observed to be denatured, and the particle size of MPs decreased from 3,342.

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage.

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking.

Novel QuEChERS-ultra-performance liquid chromatography-atmospheric-pressure chemical ionization tandem mass spectrometry method for the simultaneous determination of vitamin D and vitamin K in vitamin-fortified nanoemulsions.

Nanoemulsion is a new vehicle for food fortification. In this study, a simple and reliable method for the simultaneous analysis of vitamins D, D, K, and K in vitamin-fortified nanoemulsions was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction and ultra-high performance liquid chromatography-atmospheric-pressure chemical ionization tandem mass spectrometry techniques. Response surface methodology was employed to optimize the extraction parameters.

Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications.

Background: To overcome the limitations in the use of protein as an emulsifier, soy lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w emulsions containing cholecalciferol and α-tocopherol. The physical stability of the emulsions prepared with WPI and varying concentrations of lecithin (0, 1, 2, and 3% w/w) was measured in different heat, pH, and ionic-strength food environmental conditions.

Results: All emulsions were shown to be less than 250 nm in size and less than 0.

Biological activity and processing technologies of edible insects: a review.

The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient.

Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin.

The present study aimed to investigate the physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with different ratios of polysorbate 80 and soy lecithin. The lipid nanocarriers were subjected to three different heat treatments, LTLT (low temperature long time), HTST (high temperature short time), and autoclave treatments. Both cholecalciferol and menaquinone were successfully encapsulated in lipid nanocarriers and there was little loss of them during preparation.

Anti-Obesity Effects of via Downregulation of Adipogenesis Gene and Upregulation of Thermogenic Genes in High-Fat Diet-Induced Obese Mice.

Obesity is a metabolic disease characterized by an increased risk of type 2 diabetes, hypertension, and cardiovascular disease. We have previously reported that compounds isolated from brown alga, (ST; (Mertens ex Roth) Kuntze), inhibit adipogenesis in 3T3-L1 cells. However, the in vivo anti-obesity effects of these compounds have not been previously reported.

Preparation of easily chewable and swallowable texture-modified .

This study aimed to develop texture-modified (TMD) that is safe, well-shaped, and easy to chew and swallow. As the fermentation proceeded, the pH decreased, and the total acidity and total number of lactic acid bacteria increased. The hardness of the TMD decreased significantly by more than 96% (< 0.

Improved Stability of Polyglycerol Polyricinoleate-Substituted Nanostructured Lipid Carrier Cholecalciferol Emulsions with Different Carrier Oils.

Cholecalciferol, also known as vitamin D , is a recognized therapeutic agent for treatment of bone diseases and cancer. However, instability and poor bioavailability have been major challenges for delivering Vitamin D . The objective of this study was to formulate improved nanostructured lipid carrier (NLC) vitamin D emulsions.

Particular Alimentations for Nutrition, Health and Pleasure.

People around the world select their foods and meals according to particular choices based on physiological disorders and diseases, traditions, lifestyles, beliefs, etc. In this chapter, two of these particular alimentations are reviewed: those of the gourmet and the frail elderly. They take place in an environment where food is usually synonymous of body health disregarding its effects on social, cultural and psychological aspects, including emotions.