Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (Anguilla anguilla)

2017 ◽  
Vol 42 (2) ◽  
pp. e13519
Author(s):  
Neila Achouri ◽  
Nadia Kharrat ◽  
Nabil Smichi ◽  
Nabil Miled ◽  
Youssef Gargouri ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Anguilla Anguilla ◽  
In Vitro Digestibility ◽  
Nutritional Properties

scholarly journals Rubus sellowii Cham. & Schlitdl. (Rosaceae) fruit nutritional potential characterization

2019 ◽  
Vol 79 (3) ◽  
pp. 510-515 ◽  
Author(s):  
M. Teixeira ◽  
T. Altmayer ◽  
F. Bruxel ◽  
C. R. Orlandi ◽  
N. F. de Moura ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
In Vitro Digestibility ◽  
Native Plant ◽  
Rio Grande Do Sul ◽  
Nutritional Properties ◽  
Physical Chemical ◽  
Nutritional Characteristics ◽  
Different Populations

Abstract The aim of this study was to know the physical, chemical and nutritional characteristics of Rubus sellowii (Rosaceae) fruits, known as blackberry, native plant mainly to Rio Grande do Sul State (RS), Brazil. For this, three different populations of this plant were selected and the fruits were analyzed through moisture, ash, titratable acidity, pH, lipids, fibers, carbohydrates, proteins, carotenoids, lycopene, ascorbic acid, aminogram and in vitro digestibility. Fruits showed high acidity (3.28 percent), ash and protein (1.02 and 0.93 percent) and higher ascorbic acid (38.43 mg per 100 g) if compared to Rubus cultivars. Due to Rubus sellowii nutritional properties, they provide benefits to human health.

scholarly journals Effect Of Addition Of Molasses And Period Of Preservation On Physical And Nutritional Properties Of Maize Stover Silage

1970 ◽  
Vol 37 (2) ◽  
pp. 42-51
Author(s):  
ABMR Bostami ◽  
RI Khan ◽  
MR Amin ◽  
NR Sarker ◽  
S Pervage ◽  
...  
Keyword(s):  
Organic Matter ◽  
Fungal Growth ◽  
Metabolizable Energy ◽  
In Vitro Digestibility ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Maize Stover ◽  
Plastic Containers ◽  
Different Levels

An experiment was undertaken to determine the physical and nutritional properties, in vitro digestibility and metabolizable energy of maize stover ensiled with different levels of molasses at three different ensiling times (45, 90 and 135 days). Maize stover was collected from field immediately after harvesting the corn, chopped and were preserved in plastic containers under normal condition and were treated as control (T0) (sample only), sample ensiled without additives (T1), sample with addition of 20% water (T2), sample with addition of 20% water and 2% molasses (T3), samples with addition of 20% water and 4% molasses (T4), sample with addition of 20% water and 6% molasses (T5). After completion of each ensiled period, physical and nutritional properties, in-vitro digestibility and metabolizable energy were determined. The result reveals that physical properties (color, smell, softness and fungal growth) of maize stover were improved in molasses treatments. It was also improved with increasing the ensiling time from 45 to 135 days. Among the treatments T4 was found best, as there were no fungal growth. The crude protein (CP) content of maize stover was increased (P<0.01) and the dry matter (DM), organic matter (OM) and crude fibre (CF) contents were decreased (P<0.01) after ensiling and addition of molasses. The highest DM, OM and CF content was found to be 72.33, 87.70 and 37.08% in T0 and highest CP was found to be 10.67% in T4 but the lowest DM, OM, CF and CP was found to be 63.17% in T2, 82.68% in T3, 28.18% in T5 and 6.28% in T0. The DM, OM, CP and CF contents were similar (P>0.01) at different ensiling time (45 to 135 days). The OMD (organic matter digestibility) and ME (metabolizable energy) contents were increased by ensiling with molasses. The highest OMD and ME values were observed in treatment T4 which were 42.01% and 6.50 MJ/kg DM, respectively. Therefore, it can be concluded that the addition of molasses improved the physical and nutritional properties and preservation capacity of maize stover after 135 days of ensiling. DOI: http://dx.doi.org/10.3329/bjas.v37i2.9880 BJAS 2008; 37(2): 42-51

Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes

2010 ◽  
Vol 58 (13) ◽  
pp. 8093-8099 ◽  
Author(s):  
Venkateshwarlu Gudipati ◽  
Sandra Sandra ◽  
David Julian McClements ◽  
Eric Andrew Decker
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
In Vitro Digestibility ◽  
Oil In Water

scholarly journals Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 303
Author(s):  
Konstantinos Korompokis ◽  
Lomme J. Deleu ◽  
Niels De Brier ◽  
Jan A. Delcour
Keyword(s):  
Molecular Structure ◽  
Thermus Thermophilus ◽  
In Vitro Digestion ◽  
Time Profile ◽  
Wheat Starch ◽  
In Vitro Digestibility ◽  
Nutritional Properties ◽  
In Situ Modification ◽  
Paste Viscosity

The fine molecular structure of starch governs its functionality and digestibility, and enzymatic approaches can be utilized to tailor its properties. The aim of this study was to investigate the in situ modification of starch by amylomaltase (AMM) from Thermus thermophilus in model starch systems subjected to hydrothermal treatments under standardized conditions and the relationship between molecular structure, rheological properties and in vitro digestibility. When low dosages of AMM were added to a wheat starch suspension prior to submitting it to a temperature-time profile in a Rapid Visco Analyzer, the increased peak viscosity observed was attributed to partial depolymerization of amylose, which facilitated starch swelling and viscosity development. At higher dosages, the effect was smaller. The low cold paste viscosity as a result of the activity of AMM reflected substantial amylose depolymerization. At the same time, amylopectin chains were substantially elongated. The longer amylopectin chains were positively correlated (R2 = 0.96) with the melting enthalpies of retrograded starches, which, in turn, were negatively correlated with the extent (R2 = 0.92) and rate (R2 = 0.79) of in vitro digestion. It was concluded that AMM has the potential to be used to deliver novel starch functionalities and enhance its nutritional properties.

scholarly journals In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 41
Author(s):  
Renyu Zhang ◽  
Michelle J. Y. Yoo ◽  
Carolina E. Realini ◽  
Maryann Staincliffe ◽  
Mustafa M. Farouk
Keyword(s):  
Oxidative Stability ◽  
Thiobarbituric Acid ◽  
Protein Carbonyl ◽  
Consumer Acceptability ◽  
In Vitro Digestibility ◽  
Protein Carbonyl Content ◽  
Consumer Panel ◽  
Acceptable Quality ◽  
First Time

The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p < 0.0001). Dry-aged lamb had harder and chewier texture profiles and lower colour attributes (L*, a* and b*) than the wet-aged (p < 0.001). The dry-aged and wet-aged lamb were equally preferred (around 40% each) by the consumer panel, underpinning the niche nature of dry-aged meat. Significantly (p < 0.05) higher yeast and thiobarbituric acid reactive substances (TABRS) levels were observed in dry-aged lamb compared to the wet-aged. There was no difference in fatty acid profile, protein carbonyl content and pattern of proteolysis between ageing regimes (p > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.

scholarly journals Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3159
Author(s):  
Sheyma Khemiri ◽  
Maria Cristiana Nunes ◽  
Rui J. B. Bessa ◽  
Susana P. Alves ◽  
Issam Smaali ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Random Mutagenesis ◽  
Culture Conditions ◽  
Health Claims ◽  
In Vitro Digestibility ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Algae Biomass ◽  
Oscillatory Rheology

The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G′ and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a “trendy” and sustainable ingredient.

scholarly journals Nutritional Value of Fermented Maize Stover as Feed for Ruminant

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
B. Wattanaklang ◽  
A. Abrar ◽  
A. Cherdthong
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
In Vitro Digestibility ◽  
Nutritional Properties ◽  
Maize Stover ◽  
Dry Matter Digestibility ◽  
Treated Sample ◽  
Plastic Containers ◽  
Different Levels

An experiment was undertaken to determine the physical and nutritional properties, in Vitro digestibility of maize stover fermented with different levels of molasses. Maize stover was collected from the field immediately after harvesting the corn, chopped and were preserved in plastic containers under normal condition and were treated, sample fermented without additives (T1), a sample with the addition of water and 5% molasses (T2). After completion of each ensiled period, nutritional properties, in-vitro digestibility and were determined. The result reveals that crude protein (CP), dry matter (DM), ash content of maize stover were increased (P<0.05) while the crude fiber (CF) contents were decreased (P<0.01) after ensiling and the addition of molasses. The highest DM, EE, and CP content was found to be 99.52%, 10.33% and 4.56% in T2 while CF was found highest in T1 32.79%. The OMD(organic matter digestibility) and DMD (dry matter digestibility) contents were decreased by ensiling with molasses. The highest DMD, OMD, N-NH3, total VFA DMD values were observed in treatmentT1 which were 47.71%, 46.78%, 12.50%, 5.42% respectively. Therefore, it can be concluded that the addition of molasses improved and nutritional properties and preservation capacity of maize stover after 21 days of ensilingKeywords: Fermented, Maize stover, Molasses, Nutritional properties, Ruminant

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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