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Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development.
Foods
December 2024
Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia.
Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications.
View Article and Find Full Text PDFAvailability, price and nutritional assessment of plant-based meat alternatives in hypermarkets and supermarkets in Petaling, the most populated district in Malaysia.
PLoS One
December 2024
Department of Biological Sciences, School of Medical and Life Sciences, Sunway University, Subang Jaya, Selangor, Malaysia.
This study investigated the availability, price, nutritional composition, and quality of plant-based meat alternatives (PBMAs) in supermarkets and hypermarkets in Petaling, the most populated district in Malaysia. The survey covered 85 stores through on-site visits, identifying 251 unique PBMA products from 42 brands. The PBMAs were categorized into nine groups: Burgers/Patties, Coated Meat, Luncheon Meat, Minced Meat, Pastries, Pieces/Chunks/Fillets/Strips, Prepacked Cooked Meals, Sausages, and Seafood Balls/Cakes/Meatballs.
View Article and Find Full Text PDFAnalysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia.
Vet World
October 2024
Animal Products Quality Testing and Certification Center, Directorate General of Animal Husbandry and Animal Health, Ministry of Agriculture of the Republic of Indonesia, Tanah Sereal District, Bogor, Indonesia.
Background And Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health. Sausages, which are processed meats derived from a blend of minced meats that obscure the original muscle's morphological features, are particularly prone to adulteration, making the visual detection of fraud more challenging. The research aimed to detect and measure the proportion of pork, chicken, buffalo, and beef DNA in commercially available processed meat packaged, labeled, and sold as "beef sausages" in Makassar, Indonesia.
View Article and Find Full Text PDFIn-situ electrochemically synthesized "artificial" Gly m TI antibody for soybean allergen quantification in complex foods.
Anal Chim Acta
December 2024
Centro de Investigação em Química da Universidade do Porto/ Instituto de Ciências Moleculares (CIQUP/IMS), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica Rua do Campo Alegre 687, 4169-007, Porto, Portugal. Electronic address:
Article Synopsis
- Biosensors targeting food allergens, like Gly m TI in soybeans, enhance individual health safety and public health by facilitating compliance with food regulations and reducing allergen-related recalls.
- Recent developments in biosensor technology, like portability and real-time monitoring, broaden their applications in food production, food service, and even home environments, making them essential tools for allergen detection.
- A novel Gly m TI-MIP biosensor was successfully created to identify soybean protein in a variety of complex food matrices, achieving high sensitivity and minimizing cross-reactivity, thus improving food safety protocols for both processed and unprocessed foods.
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.
Food Technol Biotechnol
September 2024
Department of Agricultural Socio-Economic, Faculty of Agriculture, Pattimura University, Jl. Ir. M. Putuhena Kampus Unpatti-Poka, 97233 Ambon, Maluku, Indonesia.
Research Background: Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs.
Experimental Approach: In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken.
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