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Summary: Baicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil‐in‐water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long‐chain triglycerides and medium‐chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil‐in‐water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface‐weighted mean diameter (d3,2) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil‐in‐water emulsion loaded with baicalein (CCOb/W). The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBOb/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry. [ABSTRACT FROM AUTHOR]

The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance. [ABSTRACT FROM AUTHOR]

This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of the nutritional composition of the developed RPFP variants with a commercial benchmark reveals significant differences: the protein content in the herbal flavor variant is found to be 28.97%, which is lower than the 40.17% found in the commercial benchmark, while the fat content in the spicy flavor variant is measured at 19.51%, exceeding the 10.60% present in the benchmark. Additionally, the herbal flavor boasts a superior dietary fiber content of 14.23%, highlighting the intricate relationship between nutritional content and sensory attributes, which is critical in online retail, where physical product evaluation is not possible. Our comprehensive approach, evaluating both nutritional and sensory dimensions, introduces a novel perspective to the adaptation of traditional food products for e-commerce, addressing a gap in the literature. Despite this study's limitations, including a focused market analysis and constrained sample size, our findings offer valuable insights into enhancing product quality and integrity in the digital marketplace, positioning RPFP for competitive success while suggesting directions for future research. [ABSTRACT FROM AUTHOR]

In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system. [ABSTRACT FROM AUTHOR]

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture. [ABSTRACT FROM AUTHOR]

Rheological and tribological analyses were compared between two polysaccharide-based stabilizing systems (xanthan gum and corn syrup) of a traditional herbal sweet sauce. Imitative testing showed that XG sauces have a greater surface stickiness but lower stringiness than CS sauces. Oscillatory (O) shear tests showed that XG sauce exhibited greater gel strength and elasticity. Between the frequency range 100.0–0.1 rad/s, both sauces showed weak gel characteristics and long-term stability to sedimentation. In rotational (R) shear tests, both sauces displayed the shear-thinning flow behavior. The XG sauce had a higher consistency index (K) and a slightly lower flow behavior index (n). In time-dependent O/R/O measurements, XG sauce showed a lower viscosity under high shear but higher regeneration after 40 s; structural elasticity was comparable under low shear. Type of stabilizing system affected boundary and hydrodynamic lubrication regimes; CS sauce showed greater potential to lower the friction between interacting surfaces. [ABSTRACT FROM AUTHOR]

Kefir made of coconut milk (CM) was developed as an alternative healthy beverage for elderly people. Coconut oil (CO; 0-15%) was added to modify the texture and mouthfeel of the final product. This study aimed to determine the viscosity, flow behavior, frictional properties, textural attributes, and oral processing time of the fermented CM beverage. We have defined the optimum level of CO that gives stability to the product and triggers specific sensory perceptions associated with viscosity and body characteristics. The sensation of roughness, a surface-related property, was also observed and dominated the later stage of oral processing. The current study describes the unique sensations that characterize the CO-modified CM kefir that targets elderly consumers. In addition to its nutritional benefits, CO can be added to enhance the perception of texture and mouthfeel when drinking the fermented beverage. [ABSTRACT FROM AUTHOR]

Female Rainbow TroutOncorhynchus mykisswere cultured within a freshwater recirculating aquaculture system under 24-h constant lighting in 13°C water and fed every 6 h to near satiation. An opaque roof allowed surface light intensity to vary between <200 and about 1,500 lx. During months 14–26 posthatch we examined changes in plasma concentrations of testosterone (T), estradiol-17β (E2), the maturation inducing steroid (MIS) 17α,20β-dihydroxy-4-pregnen-3-one (17,20βP), growth hormone (GH), and insulin-like growth factor-I (IGF-I). Oocyte diameter was variable at the start of the study, most averaging <1 mm; diameter increased to above 3.2 mm in the final 2 months, with migrating germinal vesicles indicating they were postvitellogenic. Some ovaries exhibited atresia, and no fish ovulated, suggesting some reproductive dysfunction. Testosterone and E2 began increasing between months 16 and 18, and although T continued to increase throughout the study, E2 changed little after month 20. The MIS 17,20βP, remained near or below detection. Plasma GH remained relatively unchanged although values trended slightly higher during the final 4 months, GH being significantly greater at months 22, 24 and 26 than at month 16. Plasma IGF-I was higher at the first time point, month 14 posthatch than at months 20, 24, 25, and 26. In summary, gradual changes in growth and fillet quality attributes during gonadal development were accompanied by gradual changes in hormone levels, but no clear changes in hormones were associated with rapid changes in product quality traits observed around months 24–26. Received August 21, 2014; accepted November 8, 2014 [ABSTRACT FROM AUTHOR]

A variable-blade (VB) attachment was compared to the Allo-Kramer (AK) shear attachment for texture analysis of rainbow trout fillets from 2 experiments; effects of attachment configuration, storage regimen, and cooking temperature are evaluated. In the 1st experiment, AK detected differences in force measurement, and VB showed that the perpendicular orientation yielded the highest response ( P < 0.05). Fillets refrigerated (4 °C) for 0 d were firmer than fillets stored for 14 d (337.36 compared with 275.90 g/g). Raw fillets were firmer than cooked fillet (333.79 compared with 279.46 g/g). In the 2nd experiment, frozen storage at -25 °C for 30 d after refrigerated storage (R3F30 and R7F30) decreased VB shear force ( P= 0.0019) and AK energy of shear ( P= 0.0001) by 1.5- and 2-fold compared to those evaluated after refrigerated storage for 3 and 7 d (R3 and R7), respectively. Cooking increased VB and AK texture for all storage regimens ( P < 0.05). In both studies, instrumental texture did not correlate with alkaline-insoluble hydroxyproline ( P > 0.05). Shear direction affected force generated by the VB attachment, and this attachment could discriminate shear force differences due to cooking and frozen-storage. Practical Application: Fillet texture was determined by a recently developed device and compared to texture determined by the Allo-Kramer shear attachment; both responses were related to collagen content. The VB attachment defined fillet texture as affected by cooking and storage condition. [ABSTRACT FROM AUTHOR]

The nutrient and energy demand of sexual maturation in many fish cultivars causes structural change to key contractile proteins and thereby, affects fillet firmness. Thermal denaturation and viscoelastic properties of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow trout were investigated at 6 age endpoints from July 2008 through spawning in March 2009. Differential scanning calorimetry showed, in March, that the actin denaturation temperature (Tmax,actin) of 2N females was higher than that observed in 3N females (78.17 versus 77.27 °C). From 35 to 45 °C, viscoelastic measurement revealed that muscle from 2N females and younger fish (July, 16 mo) had greater elasticity (lower tan δ) than muscle from 3N females and older fish (November to March; 20 to 24 mo), respectively. The highest elastic response and the firmest fillets were observed in July. Raw fillets were softer (Allo-Kramer shear; P < 0.05) from September to January (288.77 g/g on average) than those collected in July (475.15 g/g) and March (366.79 g/g). Soft fillets became firmer after cooking except for January samples. Greater cook yield and softer fillets were observed in January compared to December. Lipid accumulation in 3N females may lubricate muscle fibers and protect them from losing functionality during the spawning season for animals on a high plane of nutrition. Practical Application: The relationship between fish maturation, measured as egg development, and chemical characteristics of fillets from fertile and sterile fish was evaluated. Thermal denaturation and viscoelastic characterization revealed changes in stability and gelling properties of muscle proteins that were related to changes in fillet texture. [ABSTRACT FROM AUTHOR]

Abstract: Sexual maturation is an energy and nutrient demanding physiological process that alters growth efficiency and compromises muscle quality in many food fish species. Lipid mobilization supplies energy required for this process. To study the effect of sexual maturation on lipid mobilization in female rainbow trout on a high nutritional plane, fish growth, egg development, proximate composition, and fatty acid composition of muscle, liver, visceral fat, and gonads were determined for diploid (2N; fertile) and triploid (3N; sterile) females from July 2008 thru March 2009, when most 2N females ovulated. Previously, we reported there were minimal differences in most growth measurements between the 2N and 3N fish in this study, but there were changes in muscle proximate composition and visceral fat stores. Here, we report changes in proximate composition of liver, gonads, visceral adipose tissue, and fatty acid composition of these tissues and muscle during sexual maturation of 2N females with 3N females serving as the control. Similar and distinct patterns of change in fatty acids were observed between tissues of 2N and 3N fish, and among different tissues as the 2N fish were maturing. Highly unsaturated, long chain fatty acids appear to play an important role in gonadogenesis, either as a source of energy or for deposition in eggs to support offspring development and survival. Differences in growth and preferential mobilization of fatty acids are observed when fish are on a high nutritional plane compared to more typical, lower nutritional regimens. [Copyright &y& Elsevier]

Muscle degradation occurs as a response to various physiological states that are regulated by specific molecular mechanisms. Previously, we characterized the metabolic changes of muscle deterioration of the female rainbow trout at full sexual maturity and spawning (Salem et al., Physiol. Genomics 2006;28:33-45; J. Proteomics 2010;73:778-789). Muscle deterioration in this model represents nutrient mobilization as a response to the energetic overdemands of the egg/ovarian growth phase. Our recent studies showed that most of the changes in muscle growth and quality start 2-3 months before spawning. Gravid fish exhibited reduced intramuscular fat that is lower in saturated and monounsaturated fatty acids and higher in polyunsaturated fatty acids compared to sterile fish. In this study, RNA-Seq was used to explain the mechanisms underlying changes during this phase of sexual maturity. Furthermore, to minimize changes due to nutrient deficits, fish were fed on a high-plane of nutrition. The RNA-Seq technique identified a gene expression signature that is consistent with metabolic changes of gravid fish. Gravid fish exhibited increased abundance of transcripts in metabolic pathways of fatty acid degradation and up-regulated expression of genes involved in biosynthesis of unsaturated fatty acids. In addition, increased expression of genes involved in the citric acid cycle and oxidative phosphorylation was observed for gravid fish. This muscle transcriptomic signature of fish fed on a high nutritional plane is quite distinct from that previously described for fish at terminal stages of maturity and suggest that female rainbow trout approaching spawning, on high nutritional planes, likely mobilize intramuscular fat rather than protein to support gonadal maturation.