Search Results (132)

This study investigated the physicochemical and rheological properties of floury rice powder (FRP) with different particle sizes and their effects on the quality characteristics of gluten-free butter sponge cake. Soft rice grain (Baromi2 variety) was dry-milled and sieved into four fractions: FR1 (60 mesh overs), FR2 (60–80 mesh), FR3 (80–100 mesh), and FR4 (100 mesh throughs). FRP fractions were analyzed for chemical composition, swelling power, solubility, gelatinization, pasting viscosity, and viscoelastic property. Gluten-free cakes made using a whole-egg foam method were evaluated for morphological structure, baking loss, moisture, specific volume and firmness. With decreasing FRP particle size, there were increasing trends in solubility, pasting viscosity, resistance to deformation, viscoelastic attributes (G′ and G″), and gel rigidity. FR3 and FR4 cakes exhibited flat and puffy loaves compared to FR1 and FR2 cakes with loaf collapses. The finer FRP enhanced the morphological balances of the cakes. Increasing trends in specific volume and firmness were observed as FRP particle size decreased. These results paralleled the solubility, pasting, rheological, and gelling properties of FRP itself. Overall, the results suggest that the rheological and gelling properties of FRP may play a role in determining the quality of gluten-free sponge cakes. In addition, FRP with a particle size of 80–100 mesh appears most appropriate for gluten-free sponge cake. Full article

This study aims to develop egg white protein (EWP) biocomposite films reinforced with chitin nanocrystals (ChNCs, 1–5 wt.%) by compression molding to overcome the mechanical and barrier limitations of protein-based films for sustainable packaging. ChNC incorporation may modulate film microstructure, crystallinity, and thermal stability, thereby enhancing functional performance. Films were prepared by adding ChNCs either as aqueous suspensions or lyophilized powder, and their structural, thermal, mechanical, optical, and barrier properties were systematically evaluated. Scanning electron microscopy confirmed a more homogeneous dispersion of ChNCs when added as suspensions, while powder addition promoted partial aggregation. X-ray diffraction revealed increased crystallinity with ChNC reinforcement. Mechanical tests showed that films with 2 wt.% ChNCs in suspension exhibited the highest tensile strength, whereas those with 5 wt.% in powder form became stiffer but less extensible. Oxygen permeability was not significantly affected, while water vapor permeability decreased by up to 14.5% at 2 wt.% ChNCs incorporated as powder. Transparency and color remained largely unchanged by ChNC addition, except for a slight increase in yellowness. Overall, these findings demonstrate that the incorporation method and concentration of ChNCs play a crucial role in tailoring the physicochemical performance of EWP films. The results provide new insights into the design of EWP-based nanocomposites and support their potential as bio-derived materials for advanced food packaging applications. Full article

The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodology to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different levels of milk powder, egg white, yeast, sugar, psyllium husk powder, xanthan gum, and soy lecithin. The models fit achieved an $R^2\ge 80\%$. The optimized formulation increased the specific loaf volume from 1.7 to 2.8 cm³ g⁻¹ and decreased crumb firmness from 10.6 to 3.7 N compared to the initial gluten-free bread formulation (C1). Egg white, milk powder, and psyllium contribute to the formation of a gluten-like network, which enables gas retention, dough expansion, and volume increase. In addition, soy lecithin, among hydrocolloids, enhances dough stability and moisture retention, resulting in a softer crumb. Sensory evaluation indicated good consumer acceptability (average score of 7 on a 9-point hedonic scale), particularly for texture and flavor. These findings suggest that optimal formulation of sorghum achieves both technological and sensory properties, supporting its potential as a viable gluten-free bread alternative. Full article

This study aimed to elucidate the metabolic profile and safety of Bopu Powder in laying hens, focusing on its principal alkaloids protopine (PRO) and allocryptopine (ALL). Nine hens received intravenous PRO (1 mg/kg·bw), ALL (1 mg/kg·bw), or saline. Blood (5–120 min post-dose) and feces (48 h collection) were analyzed via LC-Q-TOF-MS, revealing 9 ALL and 12 PRO metabolites, including two novel structures. In a separate 56-day trial, 324 hens were assigned to control, 50 mg/kg Bopu Powder (BP), or 500 mg/kg Bopu Powder (BPX) groups. Post-trial analyses showed PRO and ALL residues primarily in their kidneys (BP: PRO 11.21 ng/g, ALL 6.59 ng/g; BPX: PRO 23.62 ng/g, ALL 7.92 ng/g) and livers (BP: PRO 15.52 ng/g; BPX: PRO 269.49 ng/g, ALL 56.14 ng/g). Residues in eggs occurred exclusively in the BPX group (PRO 26.86 ng/g, ALL 12.29 ng/g). No residues were detected in other tissues (jejunum, ileum, ovaries, oviducts, uterus, muscle, fat, gizzard). Serum biochemical indicators and histopathological examinations were used to evaluate the long-term effects of Bopu Powder. The results confirmed that supplementation at doses up to 500 mg/kg did not induce any significant physiological or histopathological alterations. Full article

The consumption of animal- and plant-based protein food is increasing as the world population grows. Alternative protein sources that are nutritious, safe and sustainable are needed. There is a growing research interest in integrating wheat-based staple foods, such as pasta, with new ingredients that could also provide nutritional and health benefits. Despite their unquestionable nutritional value, new pasta formulations need to be evaluated in terms of technological/sensory quality. In this study, we assessed the quality and flavour of traditional egg pasta fortified with two alternative protein sources: hazelnut flour and cricket powder. It is known that a quality pasta tends to lose fewer solids during cooking. In parallel with classical evaluation of cooking and sensory characteristics, proton nuclear magnetic resonance (¹H NMR) spectroscopy of the metabolites released during the cooking process and volatile fingerprint analysis with quartz microbalance (QMB) electronic nose (E-nose) were performed. These approaches showed results complementary to those obtained from classical quality and sensory analyses, thus demonstrating the potential of ¹H NMR and E-nose in pasta quality assessment. Overall, the pasta fortification with cricket powder and hazelnut flour affected the matrix mobility by modulating the release of chemical components into the water during cooking and overcooking processes; moreover, it significantly altered the pasta sensory profile in terms of aroma and texture. This finding highlights the complexity of balancing technological improvement with sensory appeal in food product development. Full article

Ginger powder (GP) has antioxidant properties and can be a suitable alternative to antibiotics in laying hen diets; however, research on its effects remains limited. Therefore, our study aimed to evaluate the impact of dietary GP supplementation on production performance during the pre-peak production stage. A total of 270 hens, 18 weeks old and averaging 1.83 ± 0.03 kg, were divided into three groups: control (CN, basal diet), CN + 5 g/kg GP (T1), and CN + 10 g/kg GP (T2), with six replicates of 15 hens each, in a 10-week feeding trial. Dietary GP had no significant effect on feed intake (p > 0.05), but it dose-dependently improved laying rate, egg mass, and feed conversion ratio (p < 0.05). Egg quality parameters, including albumen height, Haugh unit, eggshell thickness, and strength, were also linearly improved with GP supplementation (p < 0.05). Dietary GP linearly enhanced the antioxidant status of hens (p < 0.01) and reduced malondialdehyde activity (p < 0.0001). Furthermore, 10 g/kg GP supplementation slightly improved gizzard index and liver morphology, and it linearly enhanced intestinal morphology (p < 0.01). These findings suggest that 10 g/kg GP supplementation can improve the productivity and health of laying hens. Full article

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization. Full article

Background: The metabolic dysfunction-associated steatotic liver disease (MASLD) represents an escalating global health concern, with effective treatments still lacking. Given its complex pathogenesis, multi-targeted strategies are highly desirable. Methods: This study reports the isolation of four flavone C-glycosides (FCGs) from Dianthus superbus L. and explores their potential in treating MASLD. The bioactivity and underlying mechanisms of FCGs were systematically evaluated by integrating network pharmacology, molecular docking, and zebrafish model validation. Results: Network pharmacology analysis revealed that FCGs may modulate multiple MASLD-related pathways, including lipid metabolism, insulin signaling, inflammation, and apoptosis. Molecular docking further confirmed strong binding affinities between FCGs and key protein targets involved in these pathways. In the zebrafish model of MASLD induced by egg yolk powder, FCGs administration markedly attenuated obesity, hepatic lipid accumulation, and liver tissue damage. Furthermore, FCGs improved lipid metabolism and restored locomotor function. Molecular analyses confirmed that FCGs upregulated PPARγ expression to promote lipid metabolism, restored insulin signaling by enhancing INSR, PI3K, and AKT expression, and suppressed inflammation by downregulating TNF, IL-6 and NF-κB. Additionally, FCGs inhibited hepatocyte apoptosis by elevating the BCL-2/BAX ratio. Conclusions: These findings highlight the multi-pathway regulatory effects of FCGs in MASLD, underscoring its potential as a novel therapeutic candidate for further preclinical development. Full article

Achieving protein stability is one of the main objectives before bottling wine. Traditionally, this is accomplished via bentonite fining, but the application has drawbacks and is not the most sustainable practice. A promising alternative was previously identified in modified cellulose, which is approved for tartrate stabilization but, as a side activity, could also help remove protein from wine. This study was designed to evaluate powdered carboxymethyl cellulose (CMC) and a liquid formulation in model wine using bovine serum albumin (BSA) and egg white as model proteins. The solubility of BSA proved to be insufficient, so experiments in wine were conducted with egg white protein only. Low-addition levels of liquid CMC showed the highest protein removal rates in real wine, so final trials were conducted with 13 commercial wines to evaluate the performance in different wine styles. The protein removal rate ranged from 12% to 84%, with an overall average of 57%. While these results do not reach the efficiency of bentonite, CMC is showing promise as an additional stabilization tool for a wide variety of wines. It can stabilize over the entire pH range of wine between 2.9 and 4.1, which is a unique feature of this method. Full article

The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium alginate (EWP + SA) on the quality of wheat yam composite flour noodles (color, cooking, textural, thermal properties, and in vitro starch digestibility). Our findings demonstrated that VWG, TGase, and EWP + SA exert distinct yet complementary effects on the quality of composite flour noodles. Combining TGase and VWG yielded the densest microstructure and better textural properties, including hardness, adhesiveness, and springiness. TGase and EWP + SA addition significantly increased slow digestible starch (SDS) content (G6: 33.81%) while reducing starch digestibility. These findings demonstrate that synergetic combinations of improvers, particularly TGase with VWG or EWP + SA, improve both the processing characteristics and nutritional quality of yam-based products. Full article

Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker’s yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observed in the fatty acid profile, including increased levels of oleic acid (C18:1), palmitoleic acid (C16:1), and linoleic acid (C18:2, ω − 6). A high intragroup correlation among saturated fatty acids indicates the stability of their distribution. An increase in the content of essential amino acids—glycine, leucine, valine, and phenylalanine—was also recorded. Correlation analysis of the amino acid composition revealed significant relationships among both essential and non-essential amino acids. Overall, the desugarization process using baker’s yeast not only improves the nutritional profile of duck egg powder but also enhances its functional properties, positioning it as a promising ingredient for the food processing industry. Full article

The study aimed to evaluate the effectiveness of the cryopreservation protocols for Pseudoplatystoma magdaleniatum semen using dimethyl sulfoxide (DMSO) or methanol (MET) as permeable cryoprotectants at two concentrations (5% and 10%) combined with 12% egg yolk (Y12%) or 5% skimmed milk powder (SMP5%) and glucose (6%), resulting in eight treatments. A semen pool (n = 8) was diluted in a 1:4 ratio, packed in 2.5 mL straws, and frozen in nitrogen vapors. It was thawed at 35 °C for 90 s. Sperm kinetics and motility duration of fresh, prefrozen, and thawed semen were analyzed using a CASA system. The osmolarity of seminal plasma and cryosolutions was estimated. Fertilization (F) and embryo viability (E) rates of thawed semen were evaluated. The osmolarity of seminal plasma was 251.1 ± 3.3 mOsmol/kg and, in the cryosolutions, ranged between 1248.3 ± 19.9 mOsmol/kg (DMSO5% + Y12%) and 3488.2 ± 1.5 mOsmol/kg (MET10% + Y12%). After thawing, total motility ranged from 38.2% to 60.5%, representing a significant reduction compared to fresh semen (95.4 ± 2.1%) (p < 0.05). The best fertilization and embryo viability rates of thawed semen were obtained with DMSO5% + SMP 5% (F = 20.7%, E = 11.7%) and MET10% + SMP5% (F = 20.1%, E = 11.5%) (p < 0.05). A cryopreservation protocol for P. magdaleniatum semen with 5%DMSO or 10%MET combined with SMP5% is possible, but further study is necessary to optimize its fertilizing capacity. Full article

At present, studies on tadpole nutrition and metabolism are scarce. This study aimed at comparing the influence of two protein sources, fishmeal (FM) and dried whole egg powder (DWEP), on tadpoles from the perspective of growth, the metamorphosis rate, lipid metabolism, antioxidant properties and the intestinal flora. In this experiment, the control diet was set to contain no FM or DWEP. Based on the control diet, 5% and 10% FM or DWEP were included, respectively. The results of the experiment indicated that FM or DWEP inclusion significantly enhanced the growth performance and metamorphosis rate (p < 0.05); activated hepatic lipid metabolism, as manifested by enhanced LPL and HL activity; upregulated lipid metabolism-related gene expression (fasn, acc, acadl and cpt1α) (p < 0.05); and distinctly elevated the activity of SOD, CAT and GPX (p < 0.05), suggesting improved antioxidant capabilities (p < 0.05). Moreover, the inclusion of FM or DWEP elevated the relative abundance of Actinobacteria and Actinomyces and reduced the relative abundance of Proteobacteria. Unexpectedly, no significant differences were observed between the FM and DWEP groups regarding the above detected indices. This indicates that using DWEP to replace FM is a viable option. Full article

Background/Objectives: Cryptosporidium parvum is a zoonotic enteroparasite causing severe diarrhea in newborn calves, leading to significant economic losses in dairy and beef farming. This study aimed to evaluate whether C. parvum p23-specific IgY antibodies could control neonatal calf diarrhea caused by C. parvum. Methods: A recombinant immunogen comprising the p23 protein fused to the antigen-presenting cell homing (APCH) molecule was expressed using the baculovirus system. Hens were immunized with the APCH-p23 immunogen, and the resulting IgY was spray-dried for treatment use. Eight newborn calves were included in the study and received commercial colostrum within the first 12 h of life. Four calves were treated with 20 g of powdered egg containing IgY (p23-specific IgY titer of 256 in milk) twice daily for 7 days. The remaining four calves received regular non-supplemented milk. All calves were orally infected with 6 million oocysts and monitored for 21 days. Results: Calves treated with p23-specific IgY exhibited significantly reduced diarrhea duration (3.5 vs. 7.5 days; p = 0.0397) and oocyst shedding duration (6.50 vs. 12 days; p = 0.0089). In addition, the total number of excreted oocysts, as measured by the change of the area under the curve (AUC), was significantly reduced in the treated group (14.25 vs. 33.45; p = 0.0117). Although the onset of diarrhea was delayed (3.5 to 6.5 days post-infection; p = 0.1840), and diarrhea severity was reduced (24.25 to 17 AUC; p = 0.1236), both parameters were not statistically significant. Conclusions: P23-specific IgY antibodies effectively reduced the C. parvum-induced duration of diarrhea in experimentally infected calves. These findings highlight the potential of this passive treatment as a promising strategy for controlling neonatal calf diarrhea. Full article

The manufacturing processes for infant formula disrupt the structure of phospholipid-coated milk fat globules, thereby impacting the physical stability of the system. In this study, either soybean phospholipids (SPs) or egg yolk phospholipids (EYPs) were incorporated into the milk system to reduce this damage, and their effects on the stability and fat globule structure of processed milk were examined. The findings revealed that the addition of phospholipids improved the physical stability and fat globule structure of different processed milk. In pasteurized milk, the stability constant of samples with phospholipids decreased from 0.42 to 0.37 compared to phospholipid-free milk, but no significant difference was found between the EYP and SP groups. In homogenized milk, adding EYPs resulted in a smaller particle size (870.35 nm versus 953.39 nm) and stability constant (0.28 versus 0.30) than the addition of SP. Moreover, homogenized milk added with EYPs exhibited a denser phospholipid interface film which led to a more intact fat globule structure. Consequently, the milk powder particles in the spray-dried milk supplemented with EYPs showed a more uniform distribution and smoother surface. These findings suggested that EYPs were superior to SPs in restructuring fat globules and enhancing newly formed fat globule stability during milk powder processing. This offers valuable insights for improving the physical and structural properties of dairy products, such as infant formula. Full article