Article
Chemistry, Applied
Yu-Ping Huang, Bruna Paviani, Naomi K. Fukagawa, Katherine M. Phillips, Daniela Barile
Summary: This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method was developed and used to measure major oligosaccharides. Over 80 different oligosaccharides were characterized, and novel compounds were identified in almond milk. The data here are useful to estimate oligosaccharide consumption from dietary intake and facilitate further studies on their bioactivity.
Article
Biochemistry & Molecular Biology
Xin Wang, Frances M. Wolber, Aiqian Ye, Natascha Stroebinger, Aimee Hamlin, Peter Zhu, Carlos A. Montoya, Harjinder Singh
Summary: This study compared the gastric digestion of different milks (cow milk, almond milk, and oat milk) in rats. The results showed that cow milk coagulated in the stomach, resulting in higher retention of proteins and lipids. Almond milk formed oil bodies that aggregated and layered in the stomach, leading to faster gastric emptying of proteins. Oat milk did not show significant physical changes during digestion, with both proteins and lipids steadily emptied from the stomach.
Article
Agriculture, Dairy & Animal Science
Yiqiang Wang, Jianxu Gao, Chuanteng Cheng, Jingyi Lv, Modinat Tolani Lambo, Guangning Zhang, Yang Li, Yonggen Zhang
Summary: This study compared the chemical composition, carbohydrate and protein composition, in situ ruminal degradability, intestinal digestibility, and available energy values of industrial hemp byproducts and conventional feeds. The results suggest that industrial hemp byproducts could be considered as unconventional feed sources for dairy cattle, but the purpose of use needs to be properly considered.
Article
Chemistry, Multidisciplinary
Joanna Brys, Agata Gorska, Ewa Ostrowska-Ligeza, Magdalena Wirkowska-Wojdyla, Andrzej Brys, Rita Brzezinska, Karolina Dolatowska-Zebrowska, Jolanta Malajowicz, Malgorzata Ziarno, Marko Obranovic, Dubravka Skevin
Summary: This study explores the use of interesterification between lard and hemp seed oil to produce substitutes for human breast milk fat. The resulting fats showed higher levels of free fatty acids and primary oxidation products, but reduced oxidative stability, possibly due to the incorporation of polyenic fatty acids into the external positions of lard molecules.
APPLIED SCIENCES-BASEL
(2021)
Review
Chemistry, Multidisciplinary
Danuta Leszczynska, Anna Wirkijowska, Alan Gasinski, Dominika Srednicka-Tober, Joanna Trafialek, Renata Kazimierczak
Summary: Oat is valued for its rich chemical composition and high nutritional value, making it of interest to scientists and nutritionists. Oat products can be considered functional foods with proven preventive and therapeutic effects. However, the development of cereal processing technologies may decrease their functional properties, highlighting the importance of monitoring product quality and technological progress.
APPLIED SCIENCES-BASEL
(2023)
Article
Environmental Sciences
B. Coluccia, G. P. Agnusdei, F. De Leo, Y. Vecchio, C. M. La Fata, P. P. Miglietta
Summary: The study shows that from an environmental perspective, soy drink can be an effective substitute for cow milk due to its lower carbon footprint, contributing to achieving food security objectives. However, from economic and nutritional perspectives, the high average consumer price of soy drink is associated with an overall lower nutritional level, requiring a 13% increase in consumption to reach the same protein intake as 1 L of cow milk.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Chemistry, Multidisciplinary
Cristina Juan, Jordi Manes, Ana Juan-Garcia, Juan Carlos Molto
Summary: This study developed and validated an analytical methodology for the determination of multiple mycotoxins in soy, oat, rice and almond beverages. The methodology was based on solid phase extraction columns (SPE) and liquid chromatography coupled to mass spectrometry in tandem. The analysis of beverage samples showed that oat beverage was the most contaminated, with at least one mycotoxin occurring in 95% of the samples.
APPLIED SCIENCES-BASEL
(2022)
Article
Green & Sustainable Science & Technology
Marcel Pointke, Elke Herta Albrecht, Katrin Geburt, Martina Gerken, Imke Traulsen, Elke Pawelzik
Summary: Consumers are increasingly interested in reducing animal-based food consumption for health, sustainability, and ethical reasons. This study assesses the nutritional value and sensory characteristics of plant-based milk alternatives. The results show that almond drinks have the lowest micronutrient content, while soy drinks come closest to cow's milk. The experimental analysis also confirms the accuracy of sensory evaluations. Therefore, consumers should experiment with different products when making choices for milk substitutions.
Article
Food Science & Technology
Bingjing Zheng, Hualu Zhou, David Julian McClements
Summary: Plant-based milk analogs often contain oil bodies which can be used to encapsulate hydrophobic nutraceuticals like curcumin, with high encapsulation efficiency and bioaccessibility. Loading curcumin into various plant-based milk analogs did not affect the properties or stability of the oil bodies, and the bioaccessibility of curcumin was much higher compared to a crystalline form. This information may be valuable in developing the next generation of nutritionally fortified plant-based milk analogs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Maximilian Andreas Storz, Maria Brommer, Mauro Lombardo, Gianluca Rizzo
Summary: With the increasing adoption of plant-based diets, more and more individuals in the United States are switching from cow milk to plant-based milk alternatives. Soy milk, a common substitute, has higher levels of polyunsaturated fatty acids and fibers. However, there is limited knowledge about soy milk consumption in the US. Using data from NHANES, this study assessed soy milk usage and identified potential predictors for its consumption. The study found that soy milk consumption was reported by 2% of individuals in the NHANES 2015-2016 cycle and 1.54% in the NHANES 2017-2020 cycle. Ethnicity, education level, and physical activity were identified as significant predictors for soy milk consumption.
Article
Agricultural Economics & Policy
Sharon Raszap Skorbiansky, Monica Saavoss, Hayden Stewart
Summary: This article examines the relationship between plant-based milks and cow's milk prices, suggesting that shocks in the plant-based milk market can affect the volatility of cow's milk prices. However, the study finds no evidence of cow's milk prices responding to changes in plant-based milk prices.
AGRICULTURAL ECONOMICS
(2022)
Article
Nutrition & Dietetics
Roberta Giugliano, Noemi Musolino, Valentina Ciccotelli, Carla Ferraris, Valentina Savio, Barbara Vivaldi, Carlo Ercolini, Daniela Manila Bianchi, Lucia Decastelli
Summary: Plant-based milk has become popular among consumers, especially as an alternative ingredient for breakfast. However, many consumers with self-reported lactose intolerance avoid dairy products without considering the nutritional differences between plant-based alternatives and animal milk, particularly in terms of protein intake. This study aims to increase understanding of the safety of plant-based milk, providing information for risk assessments and national plans for consumer safety. The results indicate that proper sanitary practices, such as pasteurization, are necessary for both plant-based milk alternatives and dairy milk. Chemical analysis shows no pesticide risks for consumers.
Article
Agriculture, Multidisciplinary
Martin Vogelsang-O'Dwyer, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Summary: The study shows that the choice of protein source and processing techniques can have a significant impact on the functional properties and stability of plant-based milk alternatives, highlighting the importance of these factors in formulating high-protein milk alternatives.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Multidisciplinary Sciences
Julie Cakebread, Olivia A. M. Wallace, Harold Henderson, Ruy Jauregui, Wayne Young, Alison Hodgkinson
Summary: This study compared the effects of milk, soy, and almond beverages on the gut microbiome of rats. The results showed that milk and soy supplementation had similar effects on the microbiome, while almond supplementation had distinct effects. This provides valuable insights into the impact of these commercially available products on the microbiome.
Review
Food Science & Technology
Diandian Wang, Yaxi Zhou, Xianping Zheng, Jinhong Guo, Hao Duan, Shiqi Zhou, Wenjie Yan
Summary: The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Yak milk has distinct characteristics compared to regular cow milk and holds potential benefits for human health. Research has found that the bioactive components in yak milk have various functional properties, but more evidence is needed to confirm these effects in the human body.
Review
Agriculture, Dairy & Animal Science
Navid Ghavipanje, Mohammad Hasan Fathi Nasri, Einar Vargas-Bello-Perez
Summary: With the improvement of industry standards and the increasing demand for healthy animal-derived food products, there has been an increasing interest in novel feed additives in the field of animal nutrition. Berberine, a natural substance, has shown various pharmacological properties such as metabolism regulation, hepatoprotection, anti-inflammatory, and antioxidant activity. Studies have shown that adding berberine to animal feed can enhance growth performance, improve oxido-inflammatory markers, and mitigate metabolic dysfunctions. These findings provide a basis for further research on the use of berberine in animal diets to develop novel strategies to improve animal health and produce products with beneficial properties for humans.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
T. A. Arbez-Abnal, J. E. Garcia-Martinez, O. Angel-Garcia, F. Anzures-Olvera, R. Rodriguez-Martinez, F. G. Veliz-Deras, A. J. Chay-Canul, M. A. Legarreta-Gonzalez, E. Vargas-Bello-Perez, P. A. Robles-Trillo
Summary: This study investigated the effects of supplementing MgO or brucite on plasma magnesium levels, rumen pH, rumen protozoa population, and plasma glucose levels in dairy goats. The results showed that brucite had a higher concentration of magnesium in plasma and caused a decrease in rumen pH, ruminal protozoa, and dry matter intake.
SMALL RUMINANT RESEARCH
(2023)
Article
Food Science & Technology
Eliana Martinez-Padilla, Ilona Faber, Iben Lykke Petersen, Einar Vargas-Bello-Perez
Summary: The objective of this study was to investigate the associations among Danish young adult consumers and non-consumers of plant-based milk alternatives (PBMAs), their sources of information on PBMAs, and the consumption patterns of PBMAs. The findings revealed that most consumers drank less than one glass of PBMAs per week, with oat drink being the most frequently consumed. Consumers preferred to consume oat drinks with coffee/tea or porridge, while soy drinks were consumed alone. The study also found that participants who perceived PBMAs as natural, good for health, tasty, or comparable to cow's milk were more likely to be consumers of PBMAs, while those who perceived PBMAs as highly processed or artificial were less likely to be consumers.
Article
Agriculture, Dairy & Animal Science
Hossam H. Azzaz, Ahmed E. Kholif, Ahmed M. Abd El Tawab, Mohamed El-Sherbiny, Hussein A. Murad, Noha A. Hassaan, Einar Vargas-Bello-Perez
Summary: This study found that a newly produced bacteriocin-like substance from Lactococcus lactis improved milk production in ewes and reduced methane production. The effects of this substance were compared to a commercial bacteriocin in ewe diets, and it was found that the newly produced substance improved feed utilization and milk production.
TRANSLATIONAL ANIMAL SCIENCE
(2023)
Review
Veterinary Sciences
Rocio Angelica Ruiz-Romero, Einar Vargas-Bello-Perez
Summary: Non-aureus staphylococci and mammaliicocci (NASM) are common causes of subclinical mastitis in dairy animals. The impact of NASM-induced intramammary infections (IMI) is still debated due to the diverse effects they have on the mammary gland. This review aims to provide an overview of NASM as a cause of mastitis, advancements in preventing and combating biofilm formation, and potential biomedical applications to reduce economic losses in dairy herds.
VETERINARY RESEARCH COMMUNICATIONS
(2023)
Article
Food Science & Technology
Magdalena Krause, Jens Christian Sorensen, Iben Lykke Petersen, Patricia Duque-Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Summary: This study reveals the potential of faba beans as a sustainable source of protein and fiber for more sustainable food production. The study analyzed the compositional, nutritional, and techno-functional characteristics of two protein isolates and a high-starch fraction from faba beans. The findings provide valuable insights for future product development.
Article
Food Science & Technology
Romina L. Abarca, Francisco Vargas, Javiera Medina, Juan Carlos Paredes, Bernardo Carrillo Lopez, Pablo A. A. Ortiz, Einar Vargas-Bello-Perez
Summary: Due to its high content of polyphenols, propolis can be used as an active agent in food protective films. This study developed and characterized a sodium alginate film with ethanol extract of propolis (EEP) for potential use in protective active packaging against filamentous fungi in ripened cheese. The incorporation of EEP in the film provided thermal stability and led to a decrease in luminosity while increasing the chromatic parameters. The active film exhibited antifungal activity, preventing the growth of filamentous molds and increasing the shelf life of ripened cheese.
Article
Veterinary Sciences
Karen Tajonar, Manuel Gonzalez-Ronquillo, Alejandro Relling, Rebecca E. Nordquist, Christian Nawroth, Einar Vargas-Bello-Perez
Summary: Understanding and measuring the cognition and behavior of sheep is crucial for ensuring their welfare in production systems. The development of lambs' neurological and cognitive abilities is important for their ability to cope with environmental stressors, and nutrition plays a vital role in this development. The fatty acid supply from the dam to the fetus or in lamb's early life has a significant impact on neurological development. The availability of key fatty acids, such as omega-3 DHA, is essential for normal central nervous system development and cognitive capacities in sheep.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Review
Agriculture, Dairy & Animal Science
Mahmoud M. M. Abdelsattar, Wei Zhao, Atef M. M. Saleem, Ahmed E. E. Kholif, Einar Vargas-Bello-Perez, Naifeng Zhang
Summary: This review examined the development of the rumen in goat kids from birth to the post-weaning stage, including its physical, metabolic, and microbial development. The influence of different rearing systems, particularly early weaning strategies, on rumen development was extensively discussed. The review highlighted the significant structural and functional changes that occur in the rumen of newborn goats, typically at the weaning stage. Understanding the impact of weaning times and methodologies on the normal development and growth of newborn goats could aid in the development of new feeding strategies to manage stress.
Article
Veterinary Sciences
Alfonso J. Chay-Canul, Jorge Tapia-Gonzalez, Jorge Rodolfo Canul-Solis, Fernando Casanova-Lugo, Angel T. Pineiro-Vazquez, Rodrigo Portillo-Salgado, Ricardo Garcia-Herrera, Einar Vargas-Bello-Perez
Summary: This study used digital image analysis (DIA) as a non-invasive approach to predict biometric measurements of Pelibuey sheep. The results showed that DIA was able to predict the biometric measurements of Pelibuey ewes with low to moderate precision and accuracy.
VETERINARIA MEXICO
(2023)
Review
Food Science & Technology
Ourania Gouseti, Mads Emil Larsen, Ashwitha Amin, Serafim Bakalis, Iben Lykke Petersen, Rene Lametsch, Poul Erik Jensen
Summary: With the growth of the plant-based food market, there is an increasing demand for plant protein. Seed storage proteins, which are abundant in legumes and oilseeds, have great potential for use in plant-based food development. However, they often have low functionality due to their natural design, and there are challenges related to knowledge gap, high enzyme cost, and complexity of plant proteins.
Article
Agronomy
Darwin N. Arcos-Alvarez, Edgar Aguilar-Urquizo, Julio Ramon-Ugalde, Emanuel Hernandez-Nunez, German Giacoman-Vallejos, Avel Adolfo Gonzalez-Sanchez, Carlos Juan Alvarado-Lopez, Manuel Gonzalez-Ronquillo, Alfonso J. Chay-Canul, Einar Vargas-Bello-Perez, Angel T. Pineiro-Vazquez
Summary: The study aimed to investigate the impact of olive oil addition on sheep's milk production, chemical composition, and fatty acid profile. Twenty-four lactating ewes weighing 34.6 ± 4.61 kg were randomly assigned to four treatments with dietary inclusion of 0%, 2%, 4%, and 6% olive oil for 45 days. Milk samples were collected weekly for fatty acid and chemical analyses. The inclusion of 4% oil resulted in a significant decrease in dry matter and crude protein intake. Overall, adding 2% extra virgin olive oil improved the fatty acid profile of milk without negative effects on animal performance.
Article
Food Science & Technology
Patricia Duque-Estrada, Iben Lykke Petersen
Summary: The production of sustainable plant-based foods involves more than just determining the process with the lowest environmental impact in the food chain. It is crucial to consider that different levels of processing may affect the nutritional quality of plant protein in the final food product.
NPJ SCIENCE OF FOOD
(2023)
Article
Agriculture, Dairy & Animal Science
Seyed Morteza Vaghar Seyedin, Navid Ghavipanje, Mohsen Mojtahedi, Seyyed Homayoun Farhangfar, Einar Vargas-Bello-Perez
Summary: This study aimed to determine the nutritional value of Berberis vulgaris leaf using in vitro gas production technique and to determine the effect of replacing alfalfa hay with BVL in lamb diets on nutrient intake, performance, and carcass traits. The results showed that BVL had lower gas yield than AH and improved nutrient intake and digestibility in fattening lambs, while reducing production costs.
JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Patricia Duque-Estrada, Kate Hardiman, Astrid Bogebjerg Dam, Nadia Dodge, Margit Dall Aaslyng, Iben Lykke Petersen
Summary: Plant proteins have low nutritional quality due to unbalanced IAA profile and ANFs. Blending pulses with cereals/pseudocereals and applying extrusion processing can improve protein quality. Extrusion reduces TIA and increases protein digestibility, but may cause protein aggregation.
