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Dietary Inclusion of Carob Pulp ( L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs' Meat to Lengthen Shelf-Life.
Animals (Basel)
December 2024
Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain.
The objective of this study was to evaluate the impact of dietary carob pulp (Cp, L.) and vitamin E (Vit E) on the quality and shelf-life of light lamb meat stored for a maximum of 15 days under modified atmosphere packaging (MAP). Forty-eight lambs (half females and half entire males, 25.
View Article and Find Full Text PDFHigh heterogeneity in the size distribution of the micellar fraction from in vitro digestions: sample preparation and reporting recommendations.
J Sci Food Agric
January 2025
Department of Food Technology, Fulda University of Applied Sciences, Fulda, Germany.
Background: Understanding the size and surface charge (ζ-potential) of particles in the mixed micellar fraction produced by in vitro digestion is crucial to understand their cellular absorption and transport. The inconsistent presentation of micellar size data, often limited to average particle diameter, makes comparison of studies difficult. The present study aimed to assess different size data representations (mean particle diameter, relative intensity- or volume-weighted size distribution) to better understand physiological mixed micelle characteristics and to provide recommendations for size reporting and sample handling.
View Article and Find Full Text PDFEffects of cold-pressed oil additives in varying proportions: Physico-chemical characteristics of mayonnaises.
Food Chem
December 2024
Faculty of Engineering, Department of Food Engineering, Bolu Abant Izzet Baysal University, 14030 Golkoy, Bolu, Türkiye. Electronic address:
This study evaluated the effects of incorporating cold-pressed sesame (C-SEO), safflower (C-SAO), and black cumin oils (C-BCO) into mayonnaise at substitution ratios of 0-20 % to sunflower oil. Refined sunflower oil had the lowest free fatty acids (FFA) and strong antiradical activity due to high α-tocopherol and β-carotene content. C-BCO showed the highest oxidation levels with a peroxide value of 6.
View Article and Find Full Text PDFCosmetic emulsions containing innovative complex coacervates: A cross-sectional study.
Int J Cosmet Sci
December 2024
Normandie Univ, URCOM UR 3221, Université Le Havre Normandi, Le Havre, France.
Objective: Vitamin E, in the form of α-tocopherol (TOCO), is an essential lipophilic antioxidant widely used in topical formulations. However, incorporating pure TOCO into skincare products poses significant challenges due to its limited solubility and high sensitivity to heat, light and oxidation. The present cross-sectional study aimed to innovate by encapsulating TOCO using non-animal sustainable biopolymers through complex coacervation and to investigate the interaction of these coacervates with cosmetic emulsions, focusing on their impact on the emulsions' physicochemical properties and stability.
View Article and Find Full Text PDFEffect of Dietary Cold-Pressed Hempseed Cake Supplemented with Tomato Waste on Laying Hen Performance and Egg Yolk Lipid Profile and Antioxidant Status Before and After Storage.
Animals (Basel)
November 2024
Department of Animal Nutrition, Faculty of Environmental Protection, University of Oradea, 1 University St., 410087 Oradea, Romania.
A ten-week study was conducted to investigate the effects of the dietary inclusion of HSC as a source of PUFAs together with a natural source of antioxidants such as DT or DTP on the performance of laying hens and egg quality, as well as the lipid profile, antioxidant content and oxidative stability of egg yolk before and after storage. A total of 96 laying hens (aged between 28 and 37 weeks) were divided into three groups of 32 birds each (eight replicate cages, four birds per cage) and were assigned randomly the following dietary treatments: a standard corn-soybean meal diet (C), a diet containing 20% hempseed cake and 4% dried whole tomato (HT) and a diet containing 20% hempseed cake and 4% dried tomato pomace (HTP). The incorporation of HSC and tomato waste (DT and DTP) into the diet of hens caused increases in feed intake ( < 0.
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