Functional ingredients in the pet food industry

2019 ◽  
pp. 611-616
Author(s):  
Jennifer Radosevich ◽  
Nikita McGee ◽  
Nancy E. Rawson
Keyword(s):  
Food Industry ◽  
Pet Food ◽  
Functional Ingredients

Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends

2021 ◽  
Author(s):  
Guotao Li ◽  
Zhengyu Zhang ◽  
Haofan Liu ◽  
Liandong Hu
Keyword(s):  
Food Industry ◽  
Future Trends ◽  
Potential Toxicity ◽  
Functional Ingredients ◽  
Biological Fate

Edible nanoemulsions to encapsulate, protect and deliver lipophilic functional ingredients are receiving increasing attention in the modern food industry.

scholarly journals Cyclodextrin in starchy foods

2021 ◽  
Author(s):  
É. Fenyvesi ◽  
L. Szente
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Glycaemic Index ◽  
Structural Transformations ◽  
Starch Metabolism ◽  
Bioactive Components ◽  
Functional Ingredients ◽  
Slowing Down ◽  
High Carbohydrate ◽  
Starchy Foods

AbstractCyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

Beurteilung in Deutschland erhältlicher veganer Alleinfuttermittel für Hunde und Katzen

2021 ◽  
Vol 49 (04) ◽  
pp. 262-271
Author(s):  
Janine Starzonek ◽  
Lara von Lindeiner ◽  
Ingrid Vervuert
Keyword(s):  
Food Industry ◽  
Pet Food ◽  
Klinische Relevanz ◽  
Research Councils

Zusammenfassung Gegenstand und Ziel Beurteilung veganer Alleinfuttermittel (AF) für adulte Katzen und Hunde sowie Überprüfung der Deklarationstreue. Material und Methoden Vier in Deutschland erhältliche vegane AF für Katzen und Hunde wurden auf ihre Nährstoffgehalte analysiert. Die benötigte Futtermenge wurde kalkulatorisch bestimmt und mit der Fütterungsempfehlung der Hersteller verglichen. Die Deklarationsangaben wurden auf die Einhaltung der Angaben aus der Verordnung (EG) 767/2009 überprüft. Eine Einschätzung der Versorgung mit Taurin und Vitaminen erfolgte anhand der Produktdeklarationen zu den ernährungsphysiologischen Zusatzstoffen. Ergebnisse Die Deklarationsangaben entsprachen vielfach den rechtlichen Vorgaben. Die Fütterungsempfehlung der Hersteller wich bei 2 von 4 AF deutlich von der kalkulierten Futtermenge ab und ergab eine Bedarfsdeckung von 64 bis 121 %. Die Zufuhr an einzelnen Mengen- und Spurenelementen lag beim adulten Hund 5,2- bis 8,2-fach, bei der adulten Katze 9,0- bzw. 11,4-fach über den Versorgungsempfehlungen. Die Vorgaben der European Pet Food Industry Federation wurden für die Rohprotein-, Rohfett- und Phosphorgehalte in jeweils einem Fall unterschritten, für Zink und Kupfer fanden sich sowohl Über- als auch Unterschreitungen der Empfehlungen. Eine Unterschreitung der Empfehlungen des National Research Councils (NRC) für den Zinkgehalt ergab sich bei einem AF. Die empfohlene Zufuhr an essenziellen Aminosäuren konnten die AF größtenteils abdecken; 2 AF deckten für Methionin und Cystin lediglich den Mindestbedarf ab, aber nicht die optimalen Versorgungsempfehlungen. Die Menge an zugesetztem Taurin entsprach nur bei einem AF für Katzen der empfohlenen Zufuhr. Die Empfehlungen für Vitamine konnten 3 AF über die Zusatzstoffe sicherstellen. Schlussfolgerung und klinische Relevanz Keines der veganen AF erfüllte uneingeschränkt die Empfehlungen zur Energie- und Nährstoffversorgung für adulte Hunde und Katzen. Somit können Mängel in der Zufuhr einzelner Nährstoffe bei langfristiger Fütterung der untersuchten AF nicht ausgeschlossen werden.

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

2020 ◽  
Vol 280 ◽  
pp. 102164 ◽  
Author(s):  
Samira Beikzadeh ◽  
Arezou Khezerlou ◽  
Seid Mahdi Jafari ◽  
Zahra Pilevar ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Food Industry ◽  
Edible Coatings ◽  
Biodegradable Films ◽  
Functional Ingredients

Functional Ingredients from Marine Algae as Potential Antioxidants in the Food Industry

2011 ◽  
pp. 398-402 ◽  
Author(s):  
Isuru Wijesekara ◽  
Mahinda Senevirathne ◽  
Yong-Xin Li ◽  
Se-Kwon Kim
Keyword(s):  
Food Industry ◽  
Marine Algae ◽  
Functional Ingredients

Regulating the pet food industry

2020 ◽  
Vol 186 (9) ◽  
pp. 287.2-287
Author(s):  
Sarah Hormozi
Keyword(s):  
Food Industry ◽  
Pet Food

scholarly journals The effect of temperature and time of extraction on the quality of Semi Refined Carrageenan (SRC)

2018 ◽  
Vol 154 ◽  
pp. 01034 ◽  
Author(s):  
Heri Heriyanto ◽  
Indar Kustiningsih ◽  
Denni Kartika Sari
Keyword(s):  
Food Industry ◽  
Gel Strength ◽  
Effect Of Temperature ◽  
Pet Food ◽  
Sulfate Content ◽  
Cooking Process ◽  
Cooking Temperature ◽  
Kappa Carrageenan ◽  
Carrageenan Quality

Euchema cottonii is a good source of kappa-carrageenan and can be found cultivated in the Indonesia coastal areas in which one of them is in Banten Province. Carrageenans have many applications and are utilized in human food and pet-food industry. Carrageenans are also utilized in non-food industry such as pharmaceuticals, cosmetics, printing and textile formulations. Hence, the present study features on the cooking process cooking time and cooking temperature. The effects of these parameters on carrageenan quality such as gel viscosity and gel strength were studied. The process of extraction of carrageenan was conducted with variations temperature: 60, 70, and 80 °C and the variation of time: 1, 2, and 3 hours. Alkaline substance used was KOH with 8% concentration and the ratio of solvent to dry seaweed 8:1. From the present investigation, it was observed that SRC extraction reached the best condition at temperature 70 °C for 2 hours with the value of yield 30.20%, 5.90% moisture content, 18.34% ash content, sulfate content of 6.94%, viscosity of 190 cP, and the gel strength 714.45 g / cm2. The treatment of temperature and extraction time significantly affected the quality of the SRC yield parameter, viscosity and gel strength.

scholarly journals Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

2021 ◽  
Vol 42 (3Supl1) ◽  
pp. 1813-1824
Author(s):  
Carlos Magno da Rocha Junior ◽  
◽  
Antônio Gilberto Bertechini ◽  
Alexandre de Oliveira Teixeira ◽  
Leonardo Marmo Moreira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Food Industry ◽  
Essential Fatty Acids ◽  
Acid Methyl Ester ◽  
Natural Antioxidants ◽  
Compositional Data Analysis ◽  
Pet Food

The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

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