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Algae has been used as food for many years in Asian countries. However, as a result of globalization, migratory movements and new dietary trends, algae consumption is increasing in Western countries. The nutritional profile of algae makes it of great importance, as it provides large amounts of micronutrients and other components. Macronutrients, minerals, total phenolic contents, antioxidant properties and bioaccessibility of minerals of five different algae Wakame (Undaria Pinnatifida), Spirulina (Arthrospira platensis), Sea lettuce (Ulva lactuca), Sea spaghetti (Himanthalia elongata) and Nori (Porphyra umbilicales) were studied. Moreover, folates, chemical composition, amino acid, mineral content and fatty acid profile were also evaluated. Analyses reported high total fiber (57.82 g/100 g DW), insoluble fiber (21.08 g/100 g DW) and soluble fiber (36.71 g/100 g DW) content in Sea spaghetti, while Spirulina was found to have a high protein (64.71 g/100 g DW) and fat content (5.13 g/100 g DW). Regarding mineral content, Sea lettuce and Nori were the algae with the highest iron bioaccessibility; K, Na, Mg and P being the most abundant elements in the algae of this study. In reference to fatty acids, PUFAs (polyunsaturated fatty acids) were significantly higher in the five algae evaluated, than SFAs (saturated fatty acids) and MUFAs (monounsaturated fatty acids). With respect to the antioxidant capacity study, FRAP and ABTS methods showed that Sea spaghetti reported the higher antioxidant capacity (mainly due to the total phenolic content). However, with the ORAC method, a higher antioxidant capacity was obtained in Nori. Glutamic acid and asparagine were the predominate amino acids in all algae. Finally, the most abundant form of folate was folic acid (278.30–655.91 μg/100 g DW) and 5-Formyl-5,6,7,8-tetrahydrofolic acid (51.71–318.02 μg /100 g DW). In view of the results, the macroalgae and Cyanophyceae could be incorporated as functional ingredients into the diet. The important source of proteins, phenolics, minerals, PUFAs, folates and amino acid and make algae an excellent source of natural bioactive components to be included as ingredients in functional foods. However, it is somewhat difficult to add algae to a food, as algae contain some toxins, heavy metals and also some contribute strong characteristic marine odors and flavors that attribute sensory parameters such as astringency and bitter taste. But all these aspects can be controlled with the right dosage or concentration of seaweed.

•Plant extracts are interesting food ingredients to improve meat and meat products.•Guarana seed, pitanga leaf and black pepper are important sources of antioxidants.•Drumstick flower enhance the antioxidant and fiber content in meat products.•Sage processing by-product is a natural and sustainable source of antioxidants.

•High pressure CO2decreased enzymes activity as well as DC-conductivity.•Polyphenol oxidases were more pressure and temperature resistant than peroxidases.•CO2affected enzyme activity under tenfold lower pressure than high pressure.•Crystallization can be used for the structural changes determination of enzymes.

This research is aimed at determining the impact of supplementing extensively reared lambs with a limited amount of flax seed enriched-concentrate on the fatty acid profile of the lamb meat (omental fat depot). A total of 96 60-day old Pramenka breed lambs (23.85±3.98 kg live body weight; 60±10 days of age; 42 males and 54 females) raised on pasture with their dams were randomly divided in three experimental groups: control (CON) or extensive rearing group, which did not receive any supplementary feed; concentrate (CC) group, receiving 300 g of a conventional commercial concentrate feed per animal daily, and concentrate-flax seed (CC-FS) group, receiving 300 g/day of the concentrate supplemented with 5% of flax seed. After 60 days of experimental period, 10 lambs were selected (5 males and 5 females) from each group and slaughtered. Omental fat samples were taken and analyzed to determine their fatty acid profile. Significant (P>0.05) differences in the fatty acid profile between CON and CC groups were small. However, enrichment of the concentrate with 5% flax seed increased the percentages of PUFA and n-3 PUFA when compared to both CON and CC groups and thus slightly improved the nutritional characteristics of the omental fat. The effect of sex on the fatty acid profile was only observed for C20:4 n-6 and C20:5 n-3 (P< 0.05).

ABSTRACTBackground:Although child maltreatment (CM) has been linked to health problems and poor psychosocial functioning, not all individuals exposed to CM develop or experience negative consequences later in life. This suggests that some individuals show resilience after being exposed to CM. However, conclusions have been limited by inconsistent findings across different CM subtypes and resilience domains.Objective:To develop a protocol for conducting a systematic review and meta-analysis to quantify associations between CM (overall and its subtypes) and resilience (global and its multiple domains) in adulthood, and to examine moderators and mediators of these associations.Method:PubMed, PsycINFO, Embase, Scopus, and Web of Science will be searched to identify relevant studies on the association between CM (exposure) and resilience (outcome) in adults (≥ 18 years). Data will be screened and extracted by at least two independent reviewers. The methodological quality of the included studies will be independently assessed with a modified version of the Newcastle–Ottawa Scale (NOS). If deemed viable, a meta-analysis will be conducted using a random effects model. Heterogeneity of evidence will be estimated with the I2statistic, and publication bias will be assessed. The effects of potential moderators (e.g. timing and severity of CM, age, sex, family cohesion, socio-economic status, country/region) will be analysed using meta-regression and subgroup analyses, and meta-analytical structural equation modelling will be employed to synthesise indirect mediation effects. Candidate moderators and mediators (e.g. genetic factors, brain functioning, attachment style, personality traits, physical activity, and social support) will be also examined qualitatively.Conclusions:This protocol will facilitate a systematic review and meta-analysis that has the potential to enhance our knowledge about the association between CM exposure in early life and resilience in adulthood. Understanding associations and underlying mechanisms between CM and resilience is potentially important in informing prevention and interventions to sustain health and improve outcomes among adults with a history of CM.PROSPERO registration:CRD42023394120.

In this study, the effect of conventional roasting and the photo-oxidative stability of two cold-pressed peanut oil varieties (Virginia and Valencia) were investigated. Changes in the concentrations of the fatty acids (including transisomers), minor components, nutritional quality, and antioxidant capacity were analyzed and compared. The evolution of the oxidation status was measured by peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), UV-spectrophotometric indexes (E232and E270), total oxidation value (TOTOX), and browning index (BI). Results showed a slight change in AV, while relevant primary and secondary lipid oxidation was detected, leading to an increase in PV, p-AnV, as well as E232and E270indexes during roasting and photo-oxidation. Furthermore, exposure to UV light resulted in a remarkable degradation of tocopherol (71.67–100%), while phytosterols were reduced by 0.16–6.68%. Roasting, on the other hand, resulted in a significant increase (p < 0.05) in the content of phytosterols, tocopherols, chlorophyll, and carotenoid as well as antioxidant activity in peanut oil. In addition, Maillard reaction products (estimated by BI) also increased with roasting; afterward, these compounds gradually declined with UV light exposure. As for the fatty acid profile and nutritional indicators, a noticeable difference was observed between unroasted and roasted peanut oils throughout photo-oxidation.