Review
Agriculture, Dairy & Animal Science
Kun Wang, Zimeng Xin, Zhi Chen, Huanan Li, Diming Wang, Yuan Yuan
Summary: This article discusses the role of conjugated linoleic acid (CLA) in ruminant dairy products and its regulatory mechanism on milk fat synthesis. CLA has multiple benefits, including anticancer, anti-inflammatory, immune regulation, and lipid metabolism regulation, and it has a positive impact on infant growth and health. The isomer cis-9, trans-11 CLA helps to increase milk fat content, while trans-10, cis-12 CLA inhibits it. CLA is also an important factor in determining the quality of ruminant dairy products.
Article
Chemistry, Analytical
Maria Inmaculada Gonzalez-Martin, Olga Escuredo, Miriam Hernandez-Jimenez, Isabel Revilla, Ana M. A. Vivar-Quintana, Ivan Martinez-Martin, Pedro Hernandez-Ramos
Summary: The potential of a portable Near Infrared spectrophotometer was compared with NIR benchtop equipment to assess the(13)C/C-12 relationship of stable isotopes and the fatty acid content. Analysis of 105 subcutaneous fat samples of Iberian pigs revealed that the portable equipment could determine delta C-13 and various fatty acids, although with slightly lower correlation coefficients than the NIR benchtop equipment.
Article
Neurosciences
Irene Pertici, Manuel H. Taft, Johannes N. Greve, Roman Fedorov, Marco Caremani, Dietmar J. Manstein
Summary: The direct binding of rumenic acid to cardiac myosin-2 motor domain affects the release rate of orthophosphate and the Ca2+ responsiveness of cardiac muscle. Rumenic acid can increase myocardial metabolic load and inhibit force generation in trabeculae without affecting the number of force-generating motors. Molecular docking studies show how rumenic acid binding site and associated pathways can differ among isoforms of myosin-2.
JOURNAL OF PHYSIOLOGY-LONDON
(2021)
Article
Agriculture, Dairy & Animal Science
Liyi Wang, Shu Zhang, Yuqin Huang, Yanbing Zhou, Tizhong Shan
Summary: Conjugated linoleic acids (CLAs) have been used as a nutritional strategy to reduce fat deposition in pigs. This study investigated the effects of CLAs on regulating lipid deposition in adipose tissues and serum lipid profiles in a Heigai pig model. The results showed that CLAs reduced fat deposition and altered lipid profiles in serum, including decreased sphingolipids. CLAs inhibited adipogenic differentiation by suppressing the function of ceramides (Cers) and decreasing the expression of peroxisome proliferator-activated receptor gamma (PPAR γ) in adipose tissues. Additionally, the study found a correlation between hormone-sensitive lipase expression, Cers abundance, and the production and functions of short-chain fatty acids in the gut.
JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Chemistry, Applied
Ana Luiza Fontes, Bruna Neves, Tiago Conde, Daniela Couto, Ligia Leao Pimentel, Luis Miguel Rodriguez-Alcala, M. Rosario Domingues, Ana Maria Gomes
Summary: This study investigated potential fatty acid byproducts during microbial enrichment of CLA/CLNA and found that no additional side-fatty acid metabolites were released except for stearic acid in the presence of linoleic acid.
Article
Agriculture, Dairy & Animal Science
Daria Mrugala, Jessica L. Leatherwood, Elizabeth F. Morris, Emily C. Dickson, Christine M. Latham, Randi N. Owen, Marcy M. Beverly, Stanley F. Kelley, Sarah H. White-Springer
Summary: Conjugated linoleic acid (CLA) supplementation in lightly exercising horses may result in mitochondrial adaptations and protection against myofiber perturbation in skeletal muscle. Significant differences were observed in mitochondrial enzyme activities and antioxidant status between horses supplemented with soybean oil and CLA. Superoxide dismutase activity tended to increase over time in the soybean oil group, while glutathione peroxidase activity tended to be higher in the soybean oil group compared to the CLA group at week 12.
JOURNAL OF ANIMAL SCIENCE
(2021)
Review
Agriculture, Dairy & Animal Science
Isabel Cristina Acosta Balcazar, Lorenzo Danilo Granados Rivera, Jaime Salinas Chavira, Benigno Estrada Drouaillet, Miguel Ruiz Albarran, Yuridia Bautista Martinez
Summary: Conjugated linoleic acid (CLA) has protective effects against various diseases and can improve human health. The levels of CLA in milk can be increased through grazing feeding, which provides higher amounts of CLA precursors compared to balanced diets. Agronomic practices, such as nitrogen fertilization and regrowth age, can also increase the content of CLA precursors in pastures. This technique of increasing CLA levels in milk adds nutritional value to the milk.
Article
Chemistry, Applied
Koka Zongo, Srinivasan Krishnamoorthy, Jeyan A. Moses, Fehmi Yazici, Ahmet Hilmi Con, C. Anandharamakrishnan
Summary: The CLA content in ruminant milk varies significantly across different regions, with Oceania having the highest average level at 1.33%.
Article
Agriculture, Dairy & Animal Science
K. L. Uken, C. T. Schaeff, L. Vogel, M. Gnott, D. Dannenberger, S. Goers, A. Tuchscherer, A. Troescher, W. Liermann, H. M. Hammon
Summary: The study demonstrates that maternal EFA and CLA supplementation can be transferred to calves through colostrum and transition milk, affecting the fatty acid status of calves without influencing their growth performance.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Haoyu Li, Pan Zhuang, Yu Zhang, Qiyang Shou, Yanhua Lu, Guangfa Wang, Jieni Qiu, Jun Wang, Lilin He, Jingnan Chen, Jingjing Jiao
Summary: Conjugated linoleic acid (CLA) can decrease body weight and increase energy expenditure through the gut-adipose axis, but it modulates insulin resistance in a sex-dependent manner in both males and females.
Article
Nutrition & Dietetics
Jing Chen, Ruiguo You, Yao Lv, Huimin Liu, Guoqing Yang
Summary: CLA increases the expression of A-FABP through PPAR alpha signaling pathway and regulates the expression of genes and enzymes related to IMF deposition, thus increasing IMF content.
FRONTIERS IN NUTRITION
(2022)
Article
Materials Science, Multidisciplinary
Kh S. Shaaban, B. M. Alotaibi, Nuha Alharbiy, A. F. Abd El-Rehim
Summary: This study examines the feasibility of using ZnO-doped lithium iron borosilicate glasses as radiation shielding attenuators. The glasses exhibit improved properties after the incorporation of ZnO, including increased density and better radiation shielding specifications. The optical characterizations of the glasses also show changes, with an increase in the optical energy range and a decrease in the energy bandgap.
APPLIED PHYSICS A-MATERIALS SCIENCE & PROCESSING
(2022)
Article
Food Science & Technology
Maria Jose Beriain, Francisco C. Ibanez, Edurne Beruete, Inmaculada Gomez, Miguel Beruete
Summary: This research successfully estimated the fat acid content in beef using FT-MIR spectroscopy, specifically focusing on n-3 PUFA and CLA. It proved to be a viable technique for rapid assessment of fat acid composition and categorization of meat samples by animal diet.
Article
Food Science & Technology
Stefan Kabisch, Caroline Honsek, Margrit Kemper, Christiana Gerbracht, Nina Marie Tosca Meyer, Ayman M. Arafat, Andreas L. Birkenfeld, Juergen Machann, Ulrike Dambeck, Martin A. Osterhoff, Martin O. Weickert, Andreas F. H. Pfeiffer
Summary: The Optimal Fibre Trial (OptiFiT) investigated the metabolic effects of insoluble cereal fibre in subjects with impaired glucose tolerance (IGT), showing moderate glycemic and anti-inflammatory benefits, especially in those with an obesity-related phenotype. Additional analysis on body fat distribution in a subgroup showed that the fibre group experienced reductions in visceral and non-visceral fat, fasting glucose, HbA1c, fasting insulin, insulin resistance, and uric acid, compared to the placebo group, but after adjusting for weight loss, no significant between-group differences were found. There was a statistical trend for fibre-driven liver fat reduction in subjects with confirmed non-alcoholic fatty liver disease (NAFLD), suggesting further research is needed to explore the beneficial effects of insoluble cereal fibre on visceral and hepatic fat storage.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Agriculture, Dairy & Animal Science
K. L. Uken, L. Vogel, M. Gnott, S. Goers, C. T. Schaeff, A. Tuchscherer, A. Hoeflich, J. M. Weitzel, E. Kanitz, A. Troescher, H. Sauerwein, R. Zitnan, R. M. Bruckmaier, J. J. Gross, W. Liermann, H. M. Hammon
Summary: This study investigated the impact of maternal supply of essential fatty acids and conjugated linoleic acid on glucose metabolism, endocrine regulation, energy metabolism, and intestinal development in neonatal calves. The results showed that a combination of EFA and CLA may improve the glucose metabolism and insulin response in calves.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Renyu Zhang, Michelle J. Y. Yoo, Carolina E. Realini, Maryann Staincliffe, Mustafa M. Farouk
Summary: This study aimed to produce in-bag dry-aged lamb and compared various aspects to wet-aged lamb. Dry-aged lamb showed differences in texture, color, yeast levels, and oxidative stability compared to wet-aged lamb, while both were equally preferred by consumers. Dry-aged lamb demonstrated better gastric digestibility through increased release of free amino acids.
Article
Food Science & Technology
Javier Garcia-Gudino, Isabel Blanco-Penedo, Marina Gispert, Albert Brun, Jose Perea, Maria Font-i-Furnols
Summary: Consumers have limited knowledge about Iberian pig production, but they show a preference for Iberian products, especially when the animals are raised freely and in natural conditions, placing great importance on animal welfare.
Article
Agriculture, Dairy & Animal Science
Javier Garcia-Gudino, Isabel Blanco-Penedo, Maria Font-i-Furnols, Elena Angon, Jose Manuel Perea
Summary: The traditional Iberian pig production linked to the dehesa ecosystem has undergone a significant transformation in the Spanish livestock sector. There is a greater demand for feedstuffs due to the intensification of livestock systems and the increased demand for high-quality Iberian products. Economic and environmental criteria should be considered to improve the sustainability of traditional Iberian pig production. Implementing appropriate fattening strategies can optimize resource use and enhance economic-environmental performance for sustainable development.
Editorial Material
Agriculture, Dairy & Animal Science
Ulrike Weiler, Maria Font-i-Furnols, Igor Tomasevic, Michel Bonneau
Article
Green & Sustainable Science & Technology
Isabel Blanco-Penedo, Javier Garcia-Gudino, Elena Angon, Jose Manuel Perea, Alfredo J. Escribano, Maria Font-i-Furnols
Summary: The study reveals differences in consumers' understanding and awareness of the concept of food sustainability, as well as varying levels of importance placed on sustainable attributes. Geographic location and gender are identified as the most influential factors affecting consumer purchasing behavior.
Article
Agriculture, Dairy & Animal Science
Nuria Tous, Joan Tarradas, Maria Francesch, Maria Font-i-Furnols, Peter Ader, David Torrallardona
Summary: Supplementation with a new 6-phytase at doses up to 500 FTU/kg improves phosphorus and calcium availability in phosphorus-limiting piglet diets, enhancing growth performance and bone density.
Article
Agricultural Economics & Policy
Zorana Miloradovic, Marijana Blazic, Irena Barukcic, Maria Furnols, Nada Smigic, Igor Tomasevic, Jelena Miocinovic
Summary: This study investigated beliefs towards artisan cheeses among participants from Serbia, Croatia and Spain, identifying four consumer profiles through cluster analysis. Findings showed that participants from different countries had different preferences for cheese types and consumption habits, but all valued artisan cheeses over industrial cheeses in terms of healthiness and quality. Participants also expressed the need for improvements in packaging, branding, assortment and availability of artisan cheeses.
BRITISH FOOD JOURNAL
(2022)
Article
Food Science & Technology
Igor Tomasevic, Ilija Djekic, Maria Font-i-Furnols, Nino Terjung, Jose M. Lorenzo
Summary: Types of diets, energy intakes of animals, feeding types, and withdrawal times are important preharvest factors influencing meat color, while vacuum and active packaging combined with lower temperatures are post-harvest factors. Color remains a key meat quality attribute for consumers, yet over 40% of recent literature fails to provide necessary information for replicating or interpreting instrumental color results. Color measuring systems and devices that address meat translucency and non-uniform refraction index should be preferred for future use.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Maria Font-i-Furnols, Anna Claret, Luis Guerrero, Antoni Dalmau
Summary: This study investigates the impact of pig castration on the sensory expectations and acceptability of the meat, as well as the attitudes and beliefs towards castration. Results identify three consumer segments, with meat from castrated males being more preferred than other types.
Article
Agriculture, Dairy & Animal Science
Denise Sanchez, Sonia Marti, Marcal Verdu, Joel Gonzalez, Maria Font-i-Furnols, Maria Devant
Summary: The aim of this study was to characterize three different commercial dairy beef fattening systems in terms of performance, behavior, and carcass and meat quality. The results indicated that switching from a production system based on Holstein bulls to crossbred Angus bulls does not have sufficient technical support, as there were no significant improvements in production and meat quality. It may only be favored by marketing strategies for meat differentiation and consumer trends.
Article
Food Science & Technology
Enrique Pavan, Susan A. McCoard, Michael Agnew, Renyu Zhang, Kevin Taukiri, Mustafa M. Farouk, Carolina E. Realini
Summary: This study evaluated the effects of rearing system and slaughter age on consumer liking and lipid content and composition of East-Friesian-cross dairy lamb Longissimus lumborum muscle. The results showed that slaughter age had a major impact on consumer liking, while the rearing system had a minor impact. Consumers generally preferred meat from 3-week-old lambs, but based on overall liking scores, some consumers preferred meat from 3-month-old lambs, especially due to its stronger flavor.
Article
Food Science & Technology
Scott C. Hutchings, Luis Guerrero, Levi Smeets, Graham T. Eyres, Patrick Silcock, Enrique Pavan, Carolina E. Realini
Summary: This study revealed differences between general New Zealand consumers and ethnic Chinese consumers in terms of the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. Chinese consumers placed more importance on attributes like animal origin and food safety, while New Zealand consumers focused more on price and animal welfare.
Review
Food Science & Technology
Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, Zhe Cheng, John Mills, Chengli Hou, Carolina E. Realini, Li Chen, Li Day, Xiaochun Zheng, Dequan Zhang, Talia M. Hicks
Summary: This article describes the application of active packaging in improving the shelf-life of meat products, with a focus on the different requirements and packaging solutions in the markets of China and New Zealand. Using sustainable polymers for manufacturing active packaging, along with incorporating active compounds of multiple functions, can effectively improve the quality and shelf-life of meat. However, scaling the technology to commercial volumes and legal regulations remain challenges.
Review
Food Science & Technology
Maria Font-i-Furnols
Summary: Meat and meat products are important sources of protein in the human diet. However, there are concerns about their consumption due to sustainability and health issues. Alternative options such as sustainably produced meat and meat alternatives are being considered. Understanding meat consumption, motives, and barriers across different countries is essential to inform and empower consumers in making well-informed decisions.
Article
Spectroscopy
E. Fulladosa, C. Barnes-Calle, J. Cruz, B. Martinez, M. Giro-Candanedo, J. Comaposada, M. Font-i-Furnols, P. Gou
Summary: This study investigated the use of non-invasive technologies, such as near infrared spectrometers and hyperspectral imaging, for determining salt content and texture in canned tuna. The results showed that low-cost sensors could be used for standardized production and nutritional labeling, but more sophisticated algorithms are necessary for detecting textural defects.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
