Search Results (1,441)

The study presents the potential of milkfish frame, a by-product of milkfish processing, as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant peptides with potential applications in type 2 diabetes management. Proteomic analysis identified key proteins, including 65 kDa warm temperature acclimation protein 1 and myosin heavy chain. In silico prediction (BIOPEP-UWM) guided the selection of proteases for generating DPP-IV inhibitory peptides. Enzymatic hydrolysates were produced and evaluated for bioactivity. Among the treatments, pepsin hydrolysis (2% v/v, 8 h) yielded the highest peptide content (283.64 mg/g), soluble protein (86.46%), and DPP-IV inhibitory activity (68.47%). The resulting milkfish frame pepsin hydrolysate (MFH) was further enhanced through ultrafiltration and simulated gastrointestinal digestion, which improved the DPP-IV inhibitory and antioxidant capacities. Cytotoxicity assays confirmed that MFH (0–100 μg/mL) was non-toxic to FL83B hepatocytes after 24 h. Moreover, treating TNF-α-induced FL83B cells with 10 μg/mL MFHs improved cell viability, reducing the toxicity induced by TNF-α in cells. These findings show that MFHs exhibit promising antidiabetic potential and could serve as natural alternatives to synthetic drugs for type 2 diabetes management. This also demonstrates the valorization of fish processing by-products into functional food ingredients, advancing sustainable approaches in food innovation. Full article

Due to its implications for environmental conservation, the search for alternative ingredients to replace conventional raw materials destined for animal feed is a highly relevant issue. This systematic review aims to identify the fruit with the greatest potential for use in animal feed among those commonly cultivated in the Colombian Pacific region. A bibliographic search of scientific articles on eight different fruits commonly cultivated in the Colombian Pacific was carried out in the Scopus and Web of Science databases. Using the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) methodology, 970 publications from 2004 to 15 December 2024 were selected. After screening the publications, naidí (Euterpe oleracea) was selected as the fruit with the greatest potential for use in animal feed due to the quantitative and qualitative characteristics of the 53 relevant publications found in the databases. The articles were classified by subject matter: nutritional composition, bioactive compound content, and uses in animal feed. The results indicate that naidí is a good source of fat and fiber and has a suitable mineral and fatty acid profile for animal feed. It also contains a variety of chemical constituents, including polyphenols such as anthocyanins and other flavonoids. The multiple precedents found related to the use of naidí in animal feed, such as good indicators of weight gain, increased immune values, antioxidant capacity, and other health benefits, make this fruit and its by-products a promising source as an ingredient for animal feed. This expands the perspective and projection of the naidí industry in Colombia. Full article

The agro-industrial residue known as hemp cake, derived from non-psychoactive Cannabis sativa L., represents a sustainable alternative for the development of protein-rich ingredients. In Ecuador, particularly in Bolívar Province, this by-product has been underutilized. However, similar challenges in the valorization of hemp residues have also been reported in other regions, where they are often discarded or used as low-value animal feed. These issues are not exclusive to Bolívar, and since protein stability depends primarily on drying and storage rather than geographic relocation, the valorization strategies proposed in this study can be extrapolated to other production zones. Protein concentrates were extracted from freeze-dried flower cake (TL, freeze-dried hemp cake) and oven-dried flower cake (TS, oven-dried hemp cake) using isoelectric precipitation, yielding protein concentrates from freeze-dried cake (CPL) and oven-dried cake (CPS). Protein content was determined using the Dumas combustion method, the Bradford dye-binding method, and the bicinchoninic acid (BCA) method. Functional properties such as solubility, water absorption, oil absorption, foaming capacity, and foam stability were evaluated, together with total phenolic and flavonoid content and in vitro antioxidant and anti-inflammatory activity. Results demonstrated high protein values (up to 90.42%), remarkable functional properties, and strong bioactive potential, supporting hemp cake concentrates as sustainable alternatives for food, nutraceutical, and pharmaceutical applications Full article

The growing demand for sustainable and nutritionally balanced protein sources has intensified global interest in edible insects as an emerging alternative to conventional animal- and plant-based proteins. This review synthesizes current knowledge on insect proteins with a clear focus on four dimensions: nutritional value, functional properties, bioactivities, and safety considerations. Edible insects such as Bombyx mori, Acheta domesticus (A. domesticus), Tenebrio molitor, and Hermetia illucens provide high-quality proteins rich in essential amino acids, with favorable digestibility and bioavailability. Their unique functional characteristics—including solubility, emulsification, foaming, and gelation—support versatile applications in food formulations ranging from meat analogs to protein-fortified products. Insect-derived peptides further exhibit diverse bioactivities, such as antioxidant, anti-hypertensive, antidiabetic, and antimicrobial effects, highlighting their potential as functional food ingredients. Nevertheless, allergenicity and consumer acceptance remain critical challenges that must be addressed through improved processing technologies and regulatory frameworks. By systematically integrating these perspectives, this review underscores the promise of insect proteins as future food and health resources while outlining key barriers and research priorities for their safe and sustainable utilization. Full article

Consumer demand for organic and nitrite-free meat products has stimulated the search for sustainable alternatives to synthetic curing agents. Conventional nitrites are effective in stabilizing color, inhibiting lipid oxidation, and suppressing pathogens, but their use raises health concerns due to potential nitrosamine formation. This study investigated the application of Portulaca oleracea powder as a multifunctional ingredient to fully replace sodium nitrite in organic cooked frankfurters. Two formulations were produced: control frankfurters with sodium nitrite and experimental frankfurters with purslane powder 1.2%. Physicochemical, oxidative, proteomic, and antioxidant parameters were monitored during refrigerated storage. Purslane incorporation improved the lipid profile by increasing α-linolenic acid and lowering the ω-6/ω-3 ratio, while peroxide, thiobarbituric acid reactive substances (TBARS), and acid values remained significantly lower than in nitrite-containing controls after 10 days. Protein oxidation was also reduced, and SDS-PAGE profiles confirmed that the major structural muscle proteins remained stable, indicating that purslane addition did not disrupt the core proteome. Antioxidant assays showed strong ferric-reducing antioxidant power (FRAP) activity 13.7 mg GAE/g and enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity 22.3%, highlighting purslane’s contribution to oxidative stability. Although redness (a*) was lower than in nitrite controls, overall color stability (L*, b*) remained high. Taken together, purslane enhanced oxidative stability and quality attributes of nitrite-free organic frankfurters; microbiological validation is ongoing and will be reported separately. Full article

Over the past few decades, people have become increasingly aware of how the ingredients in their food affect their health, leading to significant changes in dietary habits. A notable trend is the growing demand for high-protein foods. However, as consumption of high-protein products increases, manufacturers face challenges in sourcing enough protein to meet this rising demand. One promising alternative is insect protein, which has attracted considerable attention in recent years due to its high nutritional value, with Acheta domesticus protein containing up to 80% protein per gram. To explore this potential, this study was conducted to investigate the effects of integrating different concentrations (10%, 12.5%, and 15%) of Acheta domesticus protein powder into cocoa cream products. The study’s findings indicated that incorporation of Acheta Domesticus protein resulted in a limited alteration in the particle size distribution of the cocoa cream, while sensory evaluations confirmed the absence of a gritty texture. In addition to sensory analysis, the study examined chemical composition, rheological properties, texture, color, and thermal characteristics. These results were compared with a control sample. The findings of this study indicate that the samples with 12.5 and 15% of the added protein can claim a nutritional statement “source of protein”. Full article

The search for natural additives from underutilized halophytes and fruit by-products aligns with circular economy principles, addressing consumer demand for healthier and more sustainable alternatives to salt and synthetic antioxidants in foods. Salicornia ramosissima, a halophytic plant rich in minerals, and Malpighia emarginata (acerola), a fruit rich in bioactive compounds, were selected for their potential to enhance meat preservation while reducing reliance on conventional salt and chemical additives. This study evaluated the effects of replacing salt with S. ramosissima powder (1% and 2%) and adding acerola extract (0.3%) in Mertolenga D.O.P. beef hamburgers. Control, 1% salt, acerola, and salicornia formulations were analyzed over 10 days for the following: (1) microbial counts (mesophiles, psychrotrophics, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, fungi, Salmonella spp., and E. coli); (2) physicochemical parameters (pH, a_w, and CIE-Lab color); and (3) sensory attributes (odor, color, and freshness). Higher Salicornia concentrations negatively affected color (lower a* values) and sensory perception (darker appearance). Acerola extract improved color stability and delayed the development of off-odors, contributing to higher freshness scores throughout storage. No significant differences in microbial counts were observed between treatments. Overall, acerola and low-dose Salicornia showed potential as natural ingredients for meat preservation, with minimal impact on physicochemical and microbiological quality. These findings support the use of halophytes and fruit extracts in sustainable meat preservation strategies. Full article

This study explores innovative approaches for sustainable food preservation by incorporating Sichuan pepper extract into biodegradable gelatin and alginate films. In response to growing environmental and health concerns, these natural polymers offer alternatives to petroleum-based plastics and synthetic additives. The aim of this study was to compare films made from gelatin and alginate and containing Sichuan pepper extract (2.5 and 5%) and to evaluate their effectiveness in extending the shelf life of refrigerated beef patties. Scavenging activity and polyphenol content of the extract were evaluated by DPPH (4.70 µmol TE/mL), ABTS (4.03 µmol TE/mL), and Folin–Ciocalteu assays (2.35 mg GAE/mL). In addition, the physical characteristics of the films were also assessed. Film characterization showed that gelatin-based films had greater stiffness (water-based alginate film; 1156 MPa), which diminished with increased extract content (5% extract-based alginate film: 215.5 MPa), and surface homogeneity also declined with higher extract content. However, higher concentrations of the extract (5%) improved optical properties such as UV protection and opacity. Preservation tests performed on beef patties revealed that the films with the extract could significantly reduce lipid oxidation, with lower TBARS values observed in samples covered with these films. Nevertheless, no significant differences were detected between films with the extract. Moreover, samples without the extract were the most oxidized, proving that the film without the extract had no protective effect against oxidation. Overall, these findings underscore the potential of Sichuan pepper as a natural ingredient and highlight the promise of biodegradable films as an effective and eco-friendly strategy for meat product packaging. Full article

Natural preservatives are gaining attention as chemical-free solutions to extend produce shelf life and prevent microbial spoilage. Therefore, sweet potato peel (SPP) was investigated as a source of antifungal bioactive compounds in this study. We evaluated essential oils and, for the first time, a bound terpene (BT) concentrate extracted from SPP against Aspergillus flavus, using both in vitro and in vivo assays. Murasaki organic Japanese sweet potato (Ipomoea batatas L.) peels, A. flavus AF13, a highly aflatoxigenic fungus, and Creole tomato (Solanum lycopersicum) fruits were used in the study. Essential oils were extracted by hydrodistillation (HD) and vacuum distillation (VD), while the BT fraction was isolated and concentrated. HD and VD yielded 19 and 10 terpenes, respectively, with linalool and α-terpineol dominating and representing more than 50% of total terpenes in both distillates. The BT concentrate demonstrated significant inhibition of A. flavus growth at concentrations starting from 12.5 µL/mL. The strongest effect was observed at 100 µL/mL, with a 26.0 ± 1.0 mm inhibition zone and 55.56 ± 4.53% growth reduction. In contrast, HD and VD distillates showed no antifungal activity in either in vitro or in vivo assays. Consistently, the BT concentrate-treated tomatoes reduced fungal growth and spoilage, with lesion diameters less than 10 mm after 7 days of storage, while the HD and VD distillate treatments had diameters over 20 mm, and the untreated control had diameters over 60 mm. These findings highlight that SPP waste could be an economical and bio-based source for developing natural antifungal ingredients. The success is anticipated to offer a potential alternative to current synthetic fungicides in preventing fungi A. flavus-induced spoilage of nightshade vegetables. Full article

Aquaculture effluents rich in phosphorus and nitrogen (P and N) can lead to eutrophication of aquatic ecosystems. These nutrients may contribute to harmful algal blooms, oxygen depletion, and deterioration of water quality, which poses a threat to aquatic biodiversity. In shrimp diets, environmental impacts from P and N nutrient leaching can be reduced by improving dietary P digestibility through the use of alternative ingredients. While fishmeal, with its high phosphorus content, has traditionally been a primary source, its declining use due to cost and limited availability necessitates the inclusion of inorganic P sources to meet shrimp nutritional requirements. Optimising these sources ensures adequate phosphorus availability while minimising nutrient waste. This study evaluated the effects of inorganic phosphate supplementation (monoammonium phosphate, MAP; monosodium phosphate, MSP; and sodium calcium phosphate, SCP-2%) in standard diets (35% CP) on nutrient digestibility, residue generation, and performance of Litopenaeus vannamei. Results showed that phosphorus digestibility exceeded 96% across all phosphate sources, with MSP achieving the highest values. Calcium digestibility was notably higher in diets containing monocalcium phosphate, such as SCP-2%, which demonstrated superior digestibility values. No significant differences were observed in nitrogen or phosphorus excretion; however, residue analysis revealed that SCP-2% diets generated the lowest nitrogenous waste relative to ingested nitrogen, whereas MAP diets produced the highest nitrogen residues, followed by the Control diet. For phosphorus residues, the Control diet showed the greatest proportion relative to ingested phosphorus, followed by MSP. Phosphate inclusion did not affect shrimp growth, survival, or body composition. However, phosphorus and calcium retention efficiencies were inversely proportional to their dietary content, underscoring the importance of optimising phosphate sources to enhance nutrient utilisation and minimise environmental impact. Full article

Fermented vegetables, which are valued for their distinctive organoleptic properties and nutritional profile, are susceptible to quality deterioration during processing and storage because microorganisms inhabit vegetable raw materials. The metabolic processes of these microorganisms may induce texture degradation, chromatic alterations, flavor diminution, and spoilage. Conventional inactivation methods employing thermal sterilization or chemical preservatives achieve microbial control through nonselective inactivation, inevitably compromising the regional sensory characteristics conferred by indigenous fermentative microbiota. Recent advances in existing antimicrobial technologies offer promising alternatives for selective microbial management in fermented vegetable matrices. Existing modalities, including cold plasma, electromagnetic wave-based inactivation (e.g., photodynamic inactivation, pulsed light, catalytic infrared radiation, microwave, and radio frequency), natural essential oils, and lactic acid bacterial metabolites, demonstrate targeted pathogen inactivation while maintaining beneficial microbial consortia essential for quality preservation when properly optimized. This paper explores the applications, mechanisms, and targeted microbes of these technologies in fermented vegetable ingredients, aiming to provide a robust theoretical and practical framework for the use of selective inactivation strategies to manage the fermentation process. By assessing their impact on the initial microbial community, this review aims to guide the development of methods that ensure product safety while safeguarding the characteristic flavor and quality of fermented vegetables. Full article

Background: The growing demand for sustainable and nutrient-rich food has drawn attention to aquatic plants, particularly those of the Lemnoideae subfamily, commonly known as duckweed. These fast-growing plants are rich in high-quality protein and offer an attractive alternative to traditional plant and animal protein sources, especially in the context of targeted nutrition and sustainable diets. Methods: This review is a critical assessment of Lemnoideae potential as a functional food ingredient for various population groups, including vegans, diabetics, the elderly, and individuals with specific dietary needs. Their amino acid profile, protein digestibility, allergenicity, and bioactive compound content are evaluated in the paper. Also examined are health-related outcomes and applications, including clinical and space nutrition, alongside current barriers such as limited consumer acceptance and regulatory hurdles. Results and conclusions: Lemnoideae demonstrate a favorable amino acid profile, high digestibility, and low allergenic potential. They are a source of bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial properties, and show promising effects in managing metabolic disorders such as type 2 diabetes and cardiovascular disease. Legal approvals in the EU and U.S. mark a shift towards broader acceptance. While sensory attributes and consumer unfamiliarity remain challenges, the findings allow us to highlight Lemnoideae as a promising next-generation plant protein source that could contribute to sustainable food systems and support the development of novel functional foods tailored to specific dietary needs. Full article

The pursuit of alternative ingredients with improved environmental sustainability, nutritive value, and cost efficiency is crucial for modern pork production systems. Replacing soybean meals has the potential to reduce environmental impacts. This study proposes a substitution framework in which alternative ingredients are introduced to replace a growing proportion of soybean meals based on net energy equivalence. Additionally, an optimisation framework has been proposed that simultaneously addresses multiple objectives, including cost, feed weight, environmental impacts, and essential nutritional requirements. Eighteen feed mixes were obtained by introducing alternative ingredients selected from an extensive, if not systematic, literature review. Therefore, black soldier fly meal (BSF), bakery by-product (BP), and pea (P) have been introduced in feed mixes, and feed mixes were evaluated across ten environmental impact categories via a life cycle assessment (LCA) approach (ISO 14040-44), with two different functional units: 1 kg of feed mix and 1 kg of pig meat at the slaughterhouse. To assess the robustness of the optimised feed mixes under uncertainty, a cost and climate change sensitivity analysis was conducted. The results demonstrated that the introduction of BSF increased costs and environmental impacts at the single-score level (by 280% and 118%, respectively), with differences at the single-impact category level. In contrast, BP and P emerged as the most effective solutions in the substitution and optimisation approaches, respectively. BP contributed to a reduction in environmental impacts of up to 9% in optimised diets, while P achieved economic cost savings of up to 28% compared to the original diet. These findings highlighted the need to strike a balance between environmental benefits and financial viability, underscoring the importance of policy support and market incentives to make sustainable practices more accessible. Full article

Background/Objective: Film coatings are vital components of many pharmaceutical products consumed orally in solid dosage form, and the optimization of the film coating unit operation is critical to the success of these products. It is essential to maintain adequate film coat thickness on tablets to ensure the elegance, mechanical integrity, and controlled-release functionality of active pharmaceutical ingredients. We aim to evaluate techniques for measuring the film coat thickness of tablets in the pharmaceutical drug product development space as current research primarily focuses on in-line methods at the manufacturing scale. Methods: A total of four tablet types, varying in size, shape, and coating thickness were assessed using Optical Coherence Tomography and X-ray Computed Tomography. The data was then compared to baseline reference values gathered by examining tablets with a Confocal Microscope. A second trial was performed using an alternative Optical Coherence Tomography instrument to verify the accuracy of the data. The methods were also evaluated on additional criteria utilizing a Pugh Matrix. Results: The initial Optical Coherence Tomography yielded measurements that were inconsistent with the values provided by the control for three of the four tablet types; however, the follow-up study provided values within an acceptable range. The X-ray Computed Tomography also provided accurate measurements but presented challenges for precision in relation to the instrument’s resolution capabilities. Based on the assessment of selected criteria, Optical Coherence Tomography is ideal for all clear-coated tablets, while X-ray Computed Tomography is better suited for small tablets with either opaque or clear coats. Conclusions: Optical Coherence Tomography, X-ray Computed Tomography, and the use of a Confocal Microscope are all viable methods for measuring the film coat thickness of tablets. Method selection is not absolute and depends on factors such as safety, ease of use, adaptability, and tablet characteristics. The results of this study will help provide guidance for selecting the most appropriate method for measuring the film coat thickness of a specific tablet. Full article

As aquaculture expands, there is a growing demand for sustainable and environmentally friendly feed ingredients that can replace conventional fish meal while maintaining high biological value and digestibility. The use of fishmeal has contributed to overfishing, making it an increasingly limited and unsustainable resource. Tenebrio molitor (TM) is emerging as a sustainable alternative to fishmeal (FM) in aquaculture diets, gaining attention due to its balanced protein composition profile and low environmental footprint. This review critically analyses data from the literature on the use of TM meal as a substitute for fish feed ingredient, focusing on its effects on growth performance, physiological status, and histological changes in the digestive and muscular systems. The influence on the physicochemical and sensory quality of fish meat is also evaluated. The discussion highlights both the benefits and possible adverse effects, such as intestinal inflammation or changes that may occur, depending on the replacement level. The paper presents recommendations and strategies to mitigate these effects, including the use of dietary supplements or partial replacement schemes. Overall, this paper emphasises the promising potential of TM as a sustainable alternative to FM in aquaculture feed, while highlighting the need for further research into the long-term effects, involved metabolic pathways, and standardisation of insect meal production. This review provides valuable insight into the physiological changes that may occur, particularly at high inclusion levels. As TM is utilized in both human nutrition and aquaculture diets, monitoring its physiological effects in fish is essential, since any alterations may have implications for human food safety. Full article