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 tifton 85 bermudagrass at two cutting heights and different times of storage

2017 ◽  
Vol 38 (4) ◽  
pp. 2129
Author(s):  
Samantha Mariana Monteiro Sunahara ◽  
Marcela Abbado Neres ◽  
Jaqueline Rocha Wobeto Sarto ◽  
Caroline Daiane Nath ◽  
Kácia Carine Scheidt ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Ground Level ◽  
Matter Content ◽  
Fiber Content ◽  
Neutral Detergent Fiber ◽  
In Vitro Digestibility ◽  
Dry Matter Content ◽  
Cutting Height

The goal of this study was to assess the dehydration curve and nutritional value of Tifton 85 bermudagrass at two cutting heights from ground level (4 and 8 cm) during 120 days of storage in a closed shed. The dehydration curve was determined using samples from the entire plant at eight different times. The experimental design consisted of randomized blocks with plots subdivided per times and five replicates. The second step consisted of assessing the nutritional value of the stored Tifton 85 bermudagrass in randomized blocks with plots subdivided per times and two treatments per plot: cutting height of four and eight centimeters from the ground, and five different times for the subplots, with five replicates. Dehydration of Tifton 85 bermudagrass at the two heights occurred in 48 hours, considered an ideal time for hay drying. The dry matter content responded quadratically to the time of storage of the two heights, only differing during baling and after 120 days of storage. Crude protein content had a quadratic behavior in the two cutting heights, with the smallest value after 30 days of storage (107.0 g kg-1) and the largest after 90 days (147.8 g kg-1) in the cutting height of eight centimeters. The ether extract exhibited a quadratic behavior in the two cutting heights, only differing after 90 days of storage. The neutral detergent fiber content had linear positive response according to the time of storage, with no difference between the cutting heights. For the neutral detergent fiber content in the two cutting heights, the quadratic regression model was the best fit to the data, differing between the heights after 30 and 60 days of storage. In vitro dry matter digestibility and in vitro cell wall digestibility values of the stored hay were lower than the values obtained at the time of cutting. Cutting performed at four centimeters from the ground was the most suitable for hay production due to higher dry matter production and nutritional value without difference between bailing treatments. Hay storage caused undesirable changes in the nutritional value, especially in fiber content and in vitro digestibility.

scholarly journals Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

2014 ◽  
Vol 8 (2) ◽  
pp. 92-103 ◽  
Author(s):  
Zhang Yin ◽  
Wang Xinhui ◽  
Wang Wei ◽  
Zhang Jiaming
Keyword(s):  
Nutritional Value ◽  
In Vitro Digestibility ◽  
Rabbit Meat

scholarly journals Effects of “fresh mechanically deboned meat” inclusion on nutritional value, palatability, shelf-life microbiological risk and digestibility in dry dog food

PLoS ONE ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. e0250351
Author(s):  
Giorgia Meineri ◽  
Alessia Candellone ◽  
Sonia Tassone ◽  
Pier Giorgio Peiretti ◽  
Erica Longato ◽  
...  
Keyword(s):  
Consumer Choice ◽  
Nutritional Value ◽  
Bacterial Count ◽  
In Vitro Digestibility ◽  
Pet Food ◽  
Dog Food ◽  
Fatty Acids Profile ◽  
Valid Instrument

Fresh mechanically deboned meat (MDM) is usually claimed as high-quality ingredient on dry pet food recipes and this aspect may positively influence consumer choice. It is important to determine the scientifically sustainability of this claim and to assess the microbiological safety of MDM inclusion in dry pet food. Objectives were: 1) to evaluate the effect of inclusion of MDM in dry dog food on fatty acid profile and in vivo and in vitro digestibility, proposing a new system (DaisyII Incubator) to measure the in vitro digestibility for dogs; 2) to compare palatability of dry dog food containing MDM with dry dog food in which meat by-products (MBP) are the only animal protein sources; 3) to determine, whether or not, the inclusion of that ingredient changes the microbiology and the storage quality. Results indicated that MDM product was characterized by significant higher nutritional value in terms of fatty acids profile, in vitro digestibility (HV-IVD method) and lower palatability than the MBP product. Microbiological risk assessment showed no microbiological hazards for either product. After 6-months storage, the total mesophilic bacterial count ranged between 1.77 and 2.09 log CFU/g feed, while polyamine values were higher in the MDM (0.37 g/kg) than in the MBP (0.27 g/kg). The DaisyII Incubator was found to be a valid instrument for studying in vitro digestibility also for dogs, providing data simply, quickly, with less variability and costs than in vivo trials. In conclusion, MDM inclusion in dry dog food is microbiologically safe and it can improve its nutritional quality, at the expense of a reduced palatability. The higher polyamine levels fount in MDM-enriched petfood after 6-months storage, however, may represent a possible hazard, and further studies are still warranted.

scholarly journals Development of a Novel Enzymatic Pretreatment for Improving the Digestibility of Protein in Feather Meal

2019 ◽  
Vol 1 (4) ◽  
pp. 475-484 ◽  
Author(s):  
Pfeuti ◽  
Osborne ◽  
Shoveller ◽  
Ignatz ◽  
Bureau
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
In Vitro Digestibility ◽  
Optimal Conditions ◽  
Feather Meal ◽  
Alkaline Serine Protease ◽  
Enzymatic Pretreatment ◽  
Full Factorial ◽  
Degradable Protein

This study describes the process of developing an enzymatic pretreatment to improvethe nutritional value of feather meal (FeM). In a first experiment, a full factorial design was used toexamine the effects of various incubation conditions on the solubilization of nitrogen in FeM. Weincubated FeM for 3 h with various levels of a commercial alkaline serine protease (Savinase®16L), sodium sulphite (Na2SO3), and digestion buffer. A Savinase® 16L level of 3% (%FeM v/w),Na2SO3 level of 3% (%FeM w/w), and digestion buffer level of 500% (%FeM w/w) were identifiedas the optimal conditions. Under these optimal conditions, 45% of the nitrogen in FeM wassolubilized. In a second experiment, we evaluated the effect of more economically sustainableincubation conditions on the in vitro digestibility of protein (pepsin-HCl digestibility andmultistep protein evaluation) in FeM. Two FeMs were incubated with 0.5% Savinase® 16L (%FeMv/w), 2% Na2SO3 (%FeM w/w), and 200% buffer (%FeM w/w) for 24 h. The pretreatment improvedpepsin-HCl digestibility by 7%–16% and the total tract degradable protein content by 14%–50%.Accordingly, this novel pretreatment could be applied in the animal feed industry to improve thenutritional value of FeM.

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.

Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk

1999 ◽  
Vol 5 (6) ◽  
pp. 447-461 ◽  
Author(s):  
E. Ferrer ◽  
A. Alegría ◽  
R. Farré ◽  
P. Abellán ◽  
F. Romero
Keyword(s):  
Maillard Reaction ◽  
Nutritional Value ◽  
Protein Quality ◽  
Storage Conditions ◽  
In Vitro Digestibility ◽  
Thermal Treatments ◽  
Maillard Reactions ◽  
Reducing Substances ◽  
Subsequent Storage

The nutritional value of milk can be negatively affected by thermal treatments. The quality of the proteins can be modified as a consequence of a set of reactions, the most important of which are the interactions between protein and carbohydrates, also known as Maillard reactions. These reactions can also occur when the storage conditions of moisture and temperature are unfavorable. The differ ent thermal treatments involved in processing milk (pasteurization, sterilization, drying, etc.) lead to different steps of the Maillard reaction and therefore to the formation of different compounds that can be useful as chemical markers of milk alteration, or more exactly of protein alteration. Estimating these markers is useful in monitoring the changes, especially those related to proteins, that happen during processing and storage. A review of the literature on the markers used to evaluate the modi fications that milk undergoes during thermal treatment and subsequent storage was carried out, focusing mainly on proteins. Special attention was paid to the analytical aspects. The chemical mark ers taken into account can be classified into two groups according to their relation with the Maillard reaction: 1. Specific markers of Maillard reaction: undesirable compounds (furosine, lisinoalanine, histidinalanine, furfurals, melanoidins); loss of nutrients (available lysine). 2. Non-markers of Maillard reaction: galactose; lactulose; protein-reducing substances; denaturation of protein; in vitro digestibility of proteins; others—pH, viscosity, free fatty acids.

scholarly journals Effect of combining autoclave and ammoniation on nutritional value and in vitro digestibility of rice straw

2021 ◽  
Vol 788 (1) ◽  
pp. 012052
Author(s):  
D Muthia ◽  
E B Laconi ◽  
M Ridla ◽  
A Jayanegara ◽  
R Ridwan ◽  
...  
Keyword(s):  
Rice Straw ◽  
Nutritional Value ◽  
In Vitro Digestibility
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