1,721,096 research outputs found
Inclusion of the sex/gender variables in sensory analysis of meat products: state-of-art
No full textMeat and meat products are among the most consumed foods in the world. Consumers’ opinion is a good guide to improve meat products’ quality and, for this reason, it is important to carry out sensory consumer tests so that they can express their preferences. Background, demographic aspects and attitude of consumers influence how they perceive meat products. For instance, consumers from one tribe may like a certain type of meat, while other consumers may dislike that meat (Njisane et al., 2012). However, the use of untrained consumers for assessing meat quality may produce responses that are unreliable or invalid. Sensory evaluation based on direct impressions is considered a reference method and an invaluable measurement tool in food quality assessment. If applied correctly, sensory science is a powerful tool, as it provides measures no other instrument (to date) can provide: a detailed description of how a food item is perceived by the human senses and/or how much this item is liked (Mörlein, 2019). For these reasons, it is very important that the panel, the fundamental instrument of sensory analysis, is structured in a suitable manner. Some fundamental aspects to consider for the formation of a panel are the sex and gender of its components and their age, as well as, in a second instance, the level of education. It is very important that the gender and sex of the judges is as balanced as possible, so as to obtain statistically valid data. In fact, it is well known that gender can affect food appetite, affective reaction, perception and selection. Different studies report that men have tendencies to rate sweeter foods higher, probably because women tend to care more about healthiness of food products (Michon et al., 2010). However, regarding comfort foods, women mostly choose snack foods like chocolate or ice cream, whereas men usually prefer hot meals (steak, soups, etc.) (Wansink et al., 2003). On the other hand, it has been shown that women are more prone than men to taste new or novel foods (Beardsworth et al., 2002), even though they are more inclined to have food rejections (Nordin et al., 2004). Other studies suggested that gender differences may be due to man focusing more on any information they receive about the product rather than in their senses and the actual sensation they experience, as women seem to actually do (Schifferstein, 2006). It is thus clear that there are relevant differences between males and females when expressing food preferences. By analyzing the literature of the past few years, it is possible to notice how very few works take into consideration the sex and gender variables in the formation of a trained panel or during the execution of consumer tests. From this survey, it is evident that less than 1% of the papers published on sensory analysis of meat products actually include the sex/gender variables in the formation of a trained panel or during the execution of consumer tests. A great deal of relevant information about the effect of gender on consumers’ food preferences is not being collected. A greater effort should be done towards the inclusion of the sex/gender variables in this research field, as it could be useful for meat product formulation and development to further improve food preferences
Cholesterol photosensitized oxidation in food and biological systems
No full textLipid oxidation is one of the main chemical degradations occurring in biological systems and leads to the formation of compounds that are related to aging and various chronic and degenerative diseases. The extent of oxidation will depend on the presence of antioxidants/pro-oxidants, the unsaturation degree of fatty acids, and environmental conditions. Lipid oxidation can also affect other molecules that have double bonds in their chemical structures, such as cholesterol. Cholesterol oxidation products (COPs) have been studied in depth, because of their negative and controversial biological effects. The formation of COPs can be particularly favored in the presence of light and photosensitizers, since they generate excited singlet oxygen that rapidly reacts with the double bond by a non radical mechanism and without any induction period. The present review intends to provide an overall and critical picture of cholesterol photosensitized oxidation in food and biological systems, and its possible impact on human health and well-being
Ubiquinone in Italian high-quality raw cow milk
Full text linkThe content of ubiquinone (UBN) was evaluated in Italian high-quality (HQ) raw cow milk. Samples were collected from four cowsheds in two different days during summer and winter. The fat content in HQ raw cow milk ranged between 2.86 and 3.46%, while UBN content varied between 0.15 and 0.45 μg/g milk. The fat content was significantly influenced by the cowshed only, whereas the UBN content was significantly more affected by both season and sampling days. Although UBN is a lipophilic antioxidant, no statistically significant correlation was found between UBN and fat content in HQ raw cow milk
Vitamin D3 in High-Quality cow milk: an Italian case study
Full text linkThe quality-labeling category of High-Quality (HQ) milk defined by the Italian legislation must comply with specific requirements concerning rigorous breeder management, hygienic controls, fat and protein content, bacterial load, somatic cells, lactic acid content, and non-denatured soluble serum proteins. However, there is no specification for the vitamin D content of HQ milk. Moreover, the data on the vitamin D content of this milk category is very scarce. In the present study, the content of vitamin D3 was evaluated in HQ raw and pasteurized cow milk obtained from Italian cowsheds and supermarkets. The vitamin D3 content varied from not detected (less than 1 μg L-1) to 17.0±2.0 μg L-1 milk and was not related to the milk fat content. These results represent a case study including a significant although not exhaustive part of the contemporary Italian market of HQ milk. It was shown for the first time that HQ raw milk does not necessarily contain more vitamin D3, even though non-expert consumers likely to buy milk labeled as HQ could expect it. The vitamin D3 content in HQ pasteurized whole milk should be reported on the label of the milk package as a best practice of consumer information policy
The effect of electronic-cigarettes aerosol on rat brain lipid profile
No full textThe electronic cigarettes (e-cigarettes, e-cigs) have become the most sought-after alternative to the traditional cigarettes, partly due to the widespread perception of safety. However, the high temperature reached by e-cig solutions can generate toxic compounds, some of which are listed as known human carcinogens. To evaluate the impact of e-cig aerosol on rat brain lipid profile, twenty male Sprague Dawley rats were exposed to 11 cycles/day (E-cig group), to consume 1 mL/day of e-liquid, for 5 days/week up to 8 weeks. Ten rats were sacrificed after 4 weeks (4w) and ten at the end of treatment (8w). The composition of total fatty acids, sterols and oxysterols of the lipid fraction of rat brains, was analyzed. The results of the E-cig group were compared with those of the control group (not exposed). After 8 weeks, the saturated fatty acids significantly raised up to 7.35 mg/g tissue, whereas polyunsaturated fatty acids decreased reaching 3.17 mg/g. The e-cig vaping increased both palmitic (3.43 mg/g) and stearic acids (3.82 mg/g), while a significant decrement of arachidonic (1.32 mg/g) and docosahexaenoic acids (1.00 mg/g) was found. Atherogenic (0.5) and thrombogenic (1.12) indices also increased in 8w treated animals. The e-cig aerosol significantly impacted the cholesterol homeostasis, since the latter at 8w (21.57 mg/g) was significantly lower than control (24.56 mg/mg); moreover, a significant increase of 7-dehydrocholesterol (1.87 mg/g) was also denoted in e-cig group. The e-cig aerosol also reduced the oxysterols (19.55 μg/g) formation, except triol and 24(S)-hydroxycholesterol (24(S)-HC), diminished after 8 weeks of exposure. The principal component analysis (PCA) separated all E-cig from control groups, evidencing that oxysterols (except triol and 24(S)-HC) were inversely correlated to 7-DHC and TI. The present research revealed that e-cigs aerosol affected the lipid and cholesterol homeostasis in rat brain, which could contribute to the new occurrence of some neurodegenerative diseases
Exploring the relationship between plant sterol bioaccessibility and lipolysis of enriched bread in senior digestion conditions
No full textPlant sterol (PS)-enriched foods are considered a valuable tool for the prevention of cardiovascular diseases, especially in senior population
(> 65 years). Despite its relevant effect on human health, there are few studies on the fate of food and PS during digestion under
senior adult conditions1,2. The aim of this study was to determine the PS bioaccessibility (BA) and lipolysis from a PS-enriched wholemeal
rye bread under senior adult conditions. The bread was subjected to in vitro digestion under older adult conditions (reduction of enzyme
activity and agitation, modification of pH and increase of digestion time) at (i) gastric step, (ii) gastric and intestinal step, and (iii) INFOGEST
2.0 method with cholesterol esterase as control. The PS content in bread and in the obtained bioaccessible fractions (BF) were determined
by gas chromatography-mass spectrometry (GC-MS), in order to calculate the BAs3. The main lipid classes in both the bread and
BF were determined by GC-flame ionization detection (FID)4. The total PS content in the bread was 1.6 g/100 g, with b-sitosterol (81.3%)
> campesterol and sitostanol (6.8%) > campestanol (1.7%) > stigmasterol, Δ5-avenasterol, Δ5,24-stigmastadienol, Δ7-stigmastenol and Δ7-
avenasterol (< 1%). The BA of total PS after the control digestion was 11.6%, with sitostanol as the most bioaccessible sterol (18.5%).
The modified gastric step conditions led to a higher BA of total PS (values of 16.1%), with sitostanol remaining as the most bioaccessible
sterol (23.1%). The total PS BA obtained with the gastric and intestinal adaptations was not significantly different with respect to that
of the control (9.9% of BA), with sitostanol and stigmasterol displaying the highest BA (16.6 and 15.6%, respectively). The lipid profile
in the bread confirmed that free sterols were the major lipid class (82.1%, in agreement with the PS enrichment of the bread), followed
by triacylglycerols (12.3%), and free fatty acids, diacylglycerols, monoacylglycerols, esterified sterols and tocopherols (< 1.6%). The total
lipid profile obtained in all digestion conditions here tested showed a predominant abundance of free fatty acids (43.2–48.2%) and free
sterols (47.2–51.2%). In this case, significant differences were observed only in the intestinal phase, where a higher abundance of esterified
sterols (8.8%), diacylglycerols (31.7%), and triacylglycerols (67.1%) was found in the modified condition with respect to the control
method. Therefore, our study suggests that senior digestion conditions do not significantly affect the BA of PS in PS-enriched bread,
despite the decrease in lipolysis. However, further studies are needed to confirm these results for a better understanding of PS fate
in aging populations.
Authors thank the financial support from project PID2019-104167RB-I00/AEI/10.13039/501100011033, as well as from the Basic
Research Funding RFO of the Alma Mater Studiorum-University of Bologna. V. Blanco-Morales holds a grant for the requalification
of the Spanish university system from the Ministry of Universities of the Government of Spain (European Union, NextGenerationEU).
1 Makran et al., 2022. Trends Food Sci Technol. 129, 283-295.
2 Poli et al., 2021. Nutrients. 13, 2810.
3 Cuevas-Tena et al., 2017. Lipids. 52, 871-884;
4 Tappi et al., 2020. Foods, 9, 1485
Effects of in vitro digestion on the antioxidant activity of three phenolic extracts from olive mill wastewaters
Full text linkThe aim of this study was to assess the impact of in vitro digestion on the antioxidant activity of three extracts rich in phenols (two purified organic extracts (A20, A21) and one powdered extract stabilized with maltodextrins (SP)) obtained from olive mill wastewaters (OMWW). The content and composition of phenols and antioxidant activity was determined before and after in vitro digestion. The phenol content of the A20 and A21 samples were higher (>75%) than that of the SP sample before in vitro digestion. After the entire in vitro digestion, 89.3, 76.9, and 50% loss of phenols was found in A20, A21 and SP, respectively. ABTS•+ and ORAC values decreased during in vitro digestion of A20 and A21 samples, while they remained almost constant in SP. IC50 increased during digestion of A20 and A21, evidencing a loss of antioxidant capacity after the intestinal phase; an opposite IC50 trend was noted in SP, confirming the protective role of maltodextrins. For these reasons, SP represents a promising formulation to be used in the food field
Valorizzazione delle acque reflue di frantoio attraverso la produzione di un estratto ricco in fenoli e suo utilizzo per la formulazione di prodotti carnei a basso contenuto di nitriti
No full textDurante l'estrazione meccanica degli oli vergini di oliva si produce un grande volume di acque di vegetazione (AV), che hanno un notevole impatto ambientale a causa dell’elevato BOD (35-100 g/L) e COD (40-195 g/L). Tuttavia, l’AV rappresenta una grande fonte di composti fenolici (ca. il 48% dei fenoli totali delle olive), che, se opportunamente trattati, possono essere estratti, purificati e utilizzati per la formulazione di prodotti alimentari innovativi. A causa dell'elevata capacità di queste molecole di agire come spazzini di radicali liberi, gli estratti ricchi in fenoli possono aiutare a ridurre l'uso di antiossidanti sintetici negli alimenti, ad es. i sali di nitrati/nitriti nelle carni lavorate, il cui utilizzo è sconsigliato in quanto correlato all'insorgenza del cancro al colon-retto. Lo scopo di questo studio è stato quindi quello di valorizzare i sottoprodotti della filera produttiva dell'olio d'oliva testando l'efficacia di un estratto ricco di fenoli (PE), ottenuto dalla purificazione delle AV, per limitare l'ossidazione dei lipidi in prodotti carnei cotti a basso contenuto di nitriti. Per perseguire questo obiettivo, sono stati formulati due prodotti carnei (prosciutto cotto e würstel) con PE e diversi livelli di nitriti, conservati in banco frigo per 30 giorni.
Dopo il periodo di conservazione del prosciutto cotto, è stato ritrovato in tutte le formulazioni oltre il 42% dei fenoli aggiunti (S1, S2 e S3 con PE 200 mg/kg + NO2 150/35/0 mg/kg, rispettivamente). Il campione S1 ha mostrato la migliore stabilità ossidativa, con un valore di sostanze reattive all'acido tiobarbiturico (TBARs) di ca. 1,0 mg MDA/kg di carne, mentre il campione di controllo (NO2 150 mg/kg) aveva dei valori significativamente più alti (< 3,80 mg MDA/kg di carne). S2 e S3 hanno mostrato un andamento ossidativo simile, con valori di TBARs inferiori a 1,45 mg MDA/kg di carne. Non sono state riscontrate, invece, differenze significative sui prodotti di ossidazione del colesterolo (COPs) e sul suo rapporto di ossidazione (COR%) tra i campioni controllo e quelli PE. È pertanto possibile ipotizzare che, l'attività antiossidante sia in S2 che in S3 fosse principalmente dovuta ai fenoli, mentre nel campione S1 è possibile che i nitriti siano maggiormente coinvolti nello sviluppo del colore e nella stabilizzazione microbica del prodotto.
Nel caso dei würstel, oltre il 64% dei fenoli aggiunti era ancora presente in tutte le formulazioni (W1, W2 e W3 PE 200 mg/kg + NO2 35/150/0 mg/kg rispettivamente) dopo 30 giorni di conservazione. La grigliatura, invece, ha comportato una più drastica riduzione dei composti fenolici in tutti i campioni; il 3,4-DHPEA-EDA, infatti, è del tutto scomparso, mentre è stata osservata anche un’importante perdita di idrossitirosolo. Per quanto riguarda l'ossidazione, il campione di controllo (NO2 150 mg/kg) ha mostrato un aumento sia dei dieni coniugati che dei trieni durante la conservazione in banco frigo, mentre questi parametri sono rimasti pressoché costanti nei campioni PE non grigliati. Dopo la grigliatura, in tutti i campioni è stato riscontrato il classico andamento sinusoidale dei prodotti di ossidazione primaria. Per quanto riguarda l'ossidazione lipidica secondaria, i campioni grigliati controllo e PE avevano valori di TBARs circa 2 volte superiori a quelli dei würstel cotti a vapore, a conferma dell'effetto pro-ossidante della grigliatura. Tuttavia, sorprendentemente, i TBARs in entrambe le tipologie di campione, pre- e post-grigliatura, erano inferiori a quelli dei campioni di PE durante la conservazione. Questo comportamento potrebbe essere in parte dovuto alla termolisi e all'idrolisi dei fenoli durante i trattamenti di cottura; inoltre, durante la grigliatura a 220°C, i fenoli potrebbero essere stati coinvolti nella reazione di Strecker, impedendo loro di esercitare la loro azione antiossidante. Per quanto riguarda COPs e COR%, non sono state riscontrate differenze significative tra i campioni di würstel PE e controllo.
Questo studio conferma che l'uso del PE ottenuto da AV potrebbe essere un modo efficace per valorizzare i sottoprodotti della filiera produttiva dell'olio d'oliva e migliorarne la sostenibilità, grazie alla sua capacità di stabilizzare efficacemente l'ossidazione dei lipidi nei prodotti carnei cotti a basso contenuto di nitriti ed in questo modo promuovere la formulazione di prodotti più san
Does the extraction method impact on the composition of the lipid fraction obtained from Acheta domesticus flour?
No full textThe aim of this preliminary research work was to quantify and characterize the lipid fraction from flour samples obtained from Acheta domesticus, used as alternative high-protein source for animal feeding. Adult cricket’s flour lipids were extracted with three different methods (Folch, Soxhlet and CO2 supercritical fluid extraction (CO2-SFE; 350 bar, 45oC, 3h)); their total lipid profile and total fatty acid (FA) composition were determined. All tested methods were equally efficient with respect to lipid extraction (17.5-20.5% of extracted lipids). Regarding the total lipid profile, triacylglycerols (TAG) were the most representative class (78.10-90.06%), followed by diacylglycerols (DAG) (6.13-14.89%) and free fatty acids (FFA) (1.45-2.24%); the Folch extract was richer in DAG and FFA than the other 2 lipid extracts, which could be mainly attributed to the different solvent polarity. As for the composition of total FA, the distribution of the FA classes was similar among the extracts; the most abundant FA class were the saturated FA (SFA) (56.02-57.41%) (mainly palmitic acid), followed by monounsaturated FA (MUFA) (37.06-38.96%) (mainly oleic acid) and polyunsaturated FA (PUFA) (3.95-4.10%) (mostly gamma linolenic acid). The unsaturated FA (UFA)/SFA and PUFA/SFA ratios were similar (0.74-0.86 and 0.07-0.10, respectively) in all lipid extracts, while the n-6/n-3 ratio varied between 3.16 and 3.44.
In conclusion, the lipid extraction methods here tested were all equally efficient, but relevant differences among lipid classes were found. If these compositional differences are considered, the obtained oil could be addressed to different applications, such as livestock feed formulation, food or cosmetic fields. Finally, it is important to highlight that, given that UFA are ≈45% of total FA, the defatting step could represent an option to improve the oxidative stability of cricket flour during storage
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