Article
Environmental Sciences
Sebastian A. Heilpern, Rafael M. Almeida, Kathryn J. Fiorella, Alexander S. Flecker, Demetra Williams, Peter B. Mcintyre
Summary: Wild fisheries provide billions of people with essential nutrients, and as fisheries decline, shifting consumption to farmed animals becomes necessary. However, the nutritional substitutability between wild and farmed animals remains unclear. This study compares nutrient concentrations across various animal sources and finds that wild fish are more nutrient-dense and variable than farmed animals. The challenge of substituting farmed animals for wild fish is particularly difficult in fishery-dependent nations with high biodiversity and malnutrition prevalence. The findings emphasize the importance of incorporating diverse animal- and plant-based foods in order to achieve healthy and sustainable diets while offsetting changes in fisheries.
ENVIRONMENTAL RESEARCH LETTERS
(2023)
Article
Food Science & Technology
Mengting Ren, Tao Yin, Juan You, Ru Liu, Qilin Huang, Shanbai Xiong
Summary: In this study, the nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed. The results showed that there was no significant difference in nutritional composition and antioxidant activity between the two types of soups.
Article
Fisheries
Hai-Rui Yu, Ling-Yao Li, Ling-Ling Shan, Jing Gao, Cheng-Yu Ma, Xue Li
Summary: This study found that proper dietary zinc supplementation can improve growth performance and antioxidative enzyme activities in coho salmon alevins, but excess zinc in the diet may have negative effects.
AQUACULTURE REPORTS
(2021)
Article
Agriculture, Dairy & Animal Science
Hai-Rui Yu, Meng-Jie Guo, Le-Yong Yu, Ling-Yao Li, Qing-He Wang, Fang-Hui Li, Yu-Zhuo Zhang, Jia-Yi Zhang, Ji-Yun Hou
Summary: This study examined the effects of various dietary riboflavin levels on the growth performance, body composition, and antioxidant capacity of coho salmon post-smolts. The results showed that the diet with 31.81 mg/kg riboflavin significantly improved the specific growth rate and influenced muscle lipid content and various physiological indicators.
Article
Horticulture
Costanza Ceccanti, Tiane C. Finimundy, Lillian Barros
Summary: This study assessed the nutritional value of wild and domesticated Sanguisorba minor plants. The results showed an increase in ash, protein, fat, organic acid, and α-tocopherol content after domestication. Retention of free sugars, especially sucrose, was observed from wild to domesticated plants. The cultivated plants also had a higher content of polyunsaturated fatty acids and a low ω-6/ω-3 ratio, suggesting a potential role in preventing oxidative and inflammatory processes.
Article
Chemistry, Analytical
Victoria A. Matveeva, Lidia V. Shulgina, Yury V. Prikhodko, Yury P. Shulgin, Katarzyna Madej, Wojciech Piekoszewski
Summary: Although sea urchin roe from the Far Eastern seas has many healing properties and can be used as a dietary product, its nutritional quality deteriorates during storage. To maintain its quality, it is necessary to undergo heat treatment, followed by freezing and storage at a constant temperature.
Article
Chemistry, Applied
Benicio Jacinto-Azevedo, Natalia Valderrama, Karem Henriquez, Mario Aranda, Pedro Aqueveque
Summary: The study found that some Chilean mushrooms have high nutritional value with high carbohydrate and protein contents. Some extracts showed strong inhibitory effects against bacteria and fungi, while certain mushrooms also exhibited high antioxidant activity.
Review
Plant Sciences
M. Iftikhar Hussain, Muhammad Farooq, Qamar Abbas Syed, Anum Ishaq, Abdullah Ahmed Al-Ghamdi, Ashraf A. Hatamleh
Summary: Quinoa is a resilient food grain crop that is rich in nutrients and associated with numerous health benefits. It has potential as a functional food to prevent chronic diseases and promote human health.
Article
Microbiology
Lina Rocio Davila Giraldo, Claudia Cristina Perez Jaramillo, Jonh Jairo Mendez Arteaga, Walter Murillo-Arango
Summary: This study evaluated the nutritional value of nine species of wild macrofungi from Ibague-Tolima, Colombia, as well as their antioxidant, antimicrobial, and cytotoxic activities. The results showed that Pleurotus and Lentinus genus had the highest protein percentages. The extracts from Phellinus gilvus and Ganoderma australe exhibited lower IC50 values and showed effective antimicrobial and antifungal activities.
Article
Fisheries
Sonia A. Crichigno, Mabel Orellana, Rodrigo Larraza, Guillermo Mirenna, Victor E. Cussac
Summary: The study found that high temperatures can lead to decreased survival rate, shorter hatching time, and reduced yolk sac consumption in rainbow trout embryos; the adapted genes from wild thermal-resistant population can reduce the percentage of incompletely hatched free embryos in F1 families.
JOURNAL OF FISH BIOLOGY
(2021)
Article
Food Science & Technology
Sampat Ghosh, Saeed Mahamadzade Namin, Victor Benno Meyer-Rochow, Chuleui Jung
Summary: Through genetic identification and analysis of nutrient compositions, the study found that the edible broods of Vespa hornets in China and Korea contain varying levels of protein and amino acids. The high content of unsaturated fatty acids in hornets could potentially provide health benefits, including reducing cardiovascular disorders and inflammation. Additionally, the high minerals content in hornets, such as iron, zinc, and a high K/Na ratio, may help mitigate mineral deficiencies in populations with inadequate nutrition.
Review
Food Science & Technology
Mohamed A. Farag, Jianbo Xiao, Hosssam M. Abdallah
Summary: Barley is a highly nutritious cereal crop with beneficial effects against degenerative diseases. However, only 2% of global barley production is utilized due to its unacceptable organoleptic characters. Continuous modifications and novel processing methods are needed to improve its organoleptic characters and decrease its antinutrient levels.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Plant Sciences
Soraia I. Pedro, Carlos A. L. Antunes, Carmo Horta, Ines Pitacas, Joana Goncalves, Jorge Gominho, Eugenia Gallardo, Ofelia Anjos
Summary: This study evaluated the nutritional and mineral contents of green pods from seven different species of Acacia and found that they are high in protein, fibre, and minerals, especially potassium, calcium, and magnesium. The study aimed to explore the potential use of Acacia green pods as livestock feed and soil fertilizer.
Article
Chemistry, Applied
Enes Atmaca, Aylin Alkan, Yavuz Kursad Das, Abdurrahman Aksoy
Summary: This study analyzed the production of eight key biogenic amines in farmed rainbow trout samples under various storage conditions, and investigated the accompanying variations in pH. The goal was to identify chemical markers for evaluating the quality of farmed rainbow trout. Histamine and tryptamine were absent, and cadaverine levels were inconsistent. Putrescine levels significantly increased at different storage temperatures. Tyramine, spermidine, and spermine levels fluctuated but were positively correlated with putrescine levels. pH levels slightly increased across all storage temperatures. The study concluded that putrescine may serve as an effective marker for evaluating the freshness of farmed rainbow trout during storage.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Chemistry, Applied
Zhaoqiang Jin, Shaobing Peng, Lixiao Nie
Summary: This paper focuses on the types and effects of active compounds in rice and summarizes the impact of storage and processing technology on rice active compounds. It concludes that rice contains numerous active compounds beneficial to humans. However, the research on the mechanism of action of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.
Article
Food Science & Technology
Pablo Dufflocq, Maria Angelica Larrain, Cristian Araneda
Summary: Research in Chile identified food fraud incidents in the swordfish market, with vulnerable shark species being mislabeled or substituted. It is recommended to raise stakeholder awareness on shark conservation, establish specific labeling regulations, and enforce them effectively with DNA-based methods.
Review
Biochemistry & Molecular Biology
Santiago P. P. Aubourg
Summary: Seafoods are highly perishable and require efficient processing and storage. Canning is an important method of preservation, but it can lead to quality losses due to the thermal sensitivity of seafood's chemical constituents. Advanced preservation techniques, such as the use of preservative compounds from natural resources, are needed to improve seafood quality. This review focuses on the effect of adding bioactive compounds to the packing medium on the thermal stability of canned seafood, particularly the inhibitory effect on lipid oxidation.
Article
Food Science & Technology
Alicia Rodriguez, Marcos Trigo, Santiago P. Aubourg, Isabel Medina
Summary: The study focused on the extraction of total lipids and tocopherol compounds from Patagonian squid by-products using low-toxicity solvents. An optimization process determined the most effective solvent ratios. The results showed high recovery rates and concentrations of alpha-tocopherol, making this method a valuable possibility for its extraction from marine by-products.
Article
Engineering, Chemical
Gretel Dovale-Rosabal, Alejandra Espinosa, Alicia Rodriguez, Andres Barriga, Alan Palomino-Calderon, Santiago P. Aubourg
Summary: This study aimed to optimize the synthesis process of structured acylglycerols to enhance the positioning of EPA and DHA in the sn-2 location of the glycerol moiety. Using mass spectrometry analysis, it was found that under the optimized conditions, the SAcyl obtained showed a significant increase in the content of EPA and DHA at the sn-2 position.
Article
Biochemistry & Molecular Biology
Daniela Castro-Enriquez, Jose M. Miranda, Marcos Trigo, Francisco Rodriguez-Felix, Santiago P. Aubourg, Jorge Barros-Velazquez
Summary: This study investigated the use of pitaya extracts in biodegradable packing films to inhibit quality loss in fish muscle during refrigerated storage. The experiments utilized pitaya-gelatin films for hake muscle storage and pitaya-polylactic acid (PLA) films for Atlantic mackerel muscle storage. The results showed that the presence of pitaya extract led to a significant inhibitory effect on lipid damage, microbial activity development, and growth of bacteria in both systems. The preservation effects were attributed to the presence of betalains and phenolic compounds in the pitaya extracts.
Article
Food Science & Technology
Ricardo Prego, Antonio Cobelo-Garcia, Beatriz Martinez, Santiago P. Aubourg
Summary: The study examined the effects of previous frozen storage and different coating media on the macroelement and trace element content of canned Atlantic mackerel. Frozen storage resulted in increased levels of potassium (in oil-coated samples) and calcium (all coating conditions), and decreased levels of phosphorus (in aqueous-coating samples) and sulfur (in water- and oil-coated samples) in canned fish. Additionally, trace elements such as copper, selenium, and manganese showed increased content in canned fish muscle with frozen storage and different coating media. The coating media also influenced the content of various elements in canned fish, with aqueous-coating samples generally having lower levels of magnesium, phosphorus, sulfur, potassium, and calcium compared to their oil-coated counterparts.
Article
Food Science & Technology
Lucia Mendez, Bin Zhang, Santiago P. Aubourg
Summary: The antioxidant properties of commercial octopus cooking liquor were examined. Two concentrations of octopus-cooking liquor (OCL) were used as glazing systems during the frozen storage period of whole Atlantic horse mackerel. The most concentrated OCL-glazing system showed inhibitory effects on lipid oxidation and a preservative effect on polyunsaturated fatty acids. The inclusion of OCL in the glazing system improved the lipid quality of frozen horse mackerel.
Article
Food Science & Technology
Jose M. Malga, Teresa Roco, Alfonso Silva, Gipsy Tabilo-Munizaga, Mario Perez-Won, Santiago P. Aubourg
Summary: The effect of pre or post rigor stage and previous high-pressure processing (HPP) on the storage of farmed palm ruff was investigated. Fish processed in pre-rigor conditions showed higher moisture and lower lipid contents in chilled fish compared to post-rigor processed samples. Pre-rigor fish exhibited higher quality level, as indicated by the assessment of K value, fluorescent compounds, free fatty acids (FFA), and total volatile amines. Pressure-treated fish demonstrated better quality retention in terms of fluorescent compounds, FFA, total volatile amines, and the evolution of K value. The use of pre-rigor fish and previous HPP is recommended for commercializing this species as a fresh product.
Article
Fisheries
Dania Marisol Esparza-Espinoza, Hisila del Carmen Santacruz-Ortega, Maribel Plascencia-Jatomea, Santiago P. Aubourg, Jesus Aaron Salazar-Leyva, Francisco Rodriguez-Felix, Josafat Marina Ezquerra-Brauer
Summary: In this study, crude gelatin from the brown cannonball jellyfish was extracted and characterized. The gelatin exhibited antioxidant properties, protected against mutations, and was harmless to eukaryotic cells. These findings suggest that alkaline crude gelatin from brown jellyfish has potential as an antioxidant agent in food.
Article
Food Science & Technology
Alicia Rodriguez, Marcos Trigo, Santiago P. Aubourg, Isabel Medina
Summary: The conditions for extracting lipid compounds (phospholipids, omega 3 fatty acids) from Patagonian squid waste were optimized using a Simplex-Lattice design. Low-toxicity solvents (ethanol, acetone, and ethyl acetate) were tested at different concentrations. The study found that the quadratic model was significant for the contents of phospholipids and eicosapentaenoic acid, as well as the ratios of polyunsaturated/saturated and omega 3/omega 6 fatty acids. By using an optimized combination of ethanol and ethyl acetate, the extraction of highly valuable lipid compounds from the waste substrate was achieved.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Santiago P. Aubourg, Alicia Rodriguez, Marcos Trigo, Isabel Medina
Summary: This study investigated the extraction of valuable lipid compounds from squid waste using an ethanol/acetone solvent mixture. The ratio of waste weight to solvent volume and the number of extractions were found to affect the yields of different lipid components and the fatty acid profile. Increasing the number of extractions led to a higher total lipid yield but a lower proportion of phospholipids. The extraction conditions using ethanol/acetone resulted in high yields of lipid compounds with nutritional properties.
Article
Food Science & Technology
Lucia Mendez, Alicia Rodriguez, Santiago P. Aubourg, Isabel Medina
Summary: This study focused on optimizing the extraction conditions of valuable lipid compounds from octopus by-products using a Simplex-Lattice design and low-toxicity solvents. The results showed that the quadratic model was significant for the extraction of total lipids, phospholipids, and docosahexaenoic acid (DHA), as well as the omega 3/omega 6 ratio. The optimized values and solvent concentrations were determined, and a comparison to conventional methods was made. The study proposed a novel strategy for the extraction of valuable lipid constituents from octopus waste using low-toxicity solvents.
Article
Food Science & Technology
Elena Villamarin, Beatriz Martinez, Marcos Trigo, Santiago P. Aubourg
Summary: This study investigated the effects of thermal processing and prior frozen storage time on the quality loss of canned Atlantic horse mackerel. The sterilisation step resulted in the formation of fluorescent compounds, free fatty acids, and trimethylamine, as well as changes in color parameters. Prior frozen storage led to increased lipid oxidation and hydrolysis, and changes in color values. The study suggests the optimization of processing conditions to maximize the quality of canned horse mackerel.
Article
Biochemistry & Molecular Biology
Felipe Jilberto, Malgorzata Zbawicka, Roman Wenne, Maria Angelica Larrain, Cristian Araneda
Summary: This study investigates the genetic species composition and admixture in the natural hybrid zone between M. chilensis and M. platensis in the southern end of South America using SNP markers. The analysis reveals a clinal architecture in the hybrid zone, with different areas showing varying proportions of pure individuals and hybrids. The study also does not find evidence of other mussel species in the zone.
Article
Biochemistry & Molecular Biology
Marcos Trigo, David Paz, Antia Bote, Santiago P. Aubourg
Summary: The antioxidant effect of cuttlefish ink (CFI) on heated seabream muscle was studied. Results showed that CFI reduced lipid oxidation and retained unsaturated fatty acids, while its effect on lipid hydrolysis was unclear.
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)
