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In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and −18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life. [ABSTRACT FROM AUTHOR]

Nonylphenols (NPs) are classified as endocrine-disrupting chemicals (EDCs), which are known to cause disorders in the endocrine systems of organisms. Due to their high lipophilicity and low degradability, these harmful substances are known to accumulate and persist in the environment, and even enter into the food chain. Analytical methods of liquid–liquid extraction using solid-phase extraction for sample clean-up combined with gas chromatography/mass spectrometry were established to determine the presence of NPs in foods. This study aimed to develop and validate these methods using four food matrices representing high-fat and low-fat solid food, as well as high-fat and low-fat liquid food, groups. The single linear isomer 4-n-NP was used to validate the quantification of NPs, which exist in complex isomer mixtures. Our results showed good linearity, with correlation coefficients exceeding 0.998 for all four matrices. The limits of detection and quantification were 0.37–1.79 and 1.11–5.41 μg/kg, respectively. Recovery rates were 86.8–108.6% and 92.6–101.9% for intraday and interday assays, respectively, and the relative standard deviations (RSDs) were below 12% for both assays. The method was applied to analyze 1185 domestic food samples consumed by Koreans, with NPs detected at concentration ranges of 2.57–269.07 μg/kg. Results for each food type over wide concentration ranges indicated that these compounds are highly dependent on the area of cultivation, and are affected by the levels of those contaminants in different environments. The contents of NPs in foods from animal sources were generally higher than those from plant sources, in particular being higher in the intestines than in lean tissue. The present findings could form the basis for determining the level of dietary exposure to NPs and how each food source contributes to it in South Korea. [ABSTRACT FROM AUTHOR]

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While sugar beet pectins (SBPs) are well known for effectively stabilizing fine oil droplets in low-fat food and beverages, e.g., low-fat dressings and soft drinks, it often fails in products of higher oil contents. The aim of this study was to improve the emulsifying properties of SBPs and, consequently, their ability to reduce coalescence during high pressure homogenization of products with increased oil content. Therefore, the molecular size of SBPs was reduced by partial cleavage of the homogalacturonan backbone using the enzymes exo- and endo-polygalacturonanase and varying incubation times. The sizes of SBPs were compared based on the molecular size distribution and hydrodynamic diameter. In addition, to obtain information on the interfacial activity and adsorption rate of SBPs, the dynamic interfacial tension was measured by drop profile analysis tensiometry. The (non)modified SBPs were used as emulsifying agents in 30 wt% mct oil–water emulsions stabilized with 0.5 wt% SBP at pH 3, prepared by high-pressure homogenization (400–1000 bar). By analyzing the droplet size distributions, conclusions could be drawn about the coalescence that occurred after droplet breakup. It could be shown that SBPs modified by exo-polygalacturonanase stabilized the oil–water interface more rapidly, resulting in less coalescence and the smallest oil droplets. In contrast, SBPs modified with endo-polygalacturonanase resulted in poorer emulsification properties, and thus larger oil droplets with increasing incubation time. The differences could be attributed to the different cleavage pattern of the enzymes used. The results suggest that a minimum molecular size is required for the stabilization of fine oil droplets with SBPs as emulsifiers. [ABSTRACT FROM AUTHOR]

Aims: Neuronal hypersensitisation due to adenosine triphosphate‐dependent P2X3 receptor signalling plays a significant role in several disorders including chronic cough and endometriosis. This first‐in‐human study of eliapixant (BAY 1817080) investigated the tolerability, safety and pharmacokinetics (PK) of single doses of eliapixant, including the effect of food and coadministration with a CYP3A inhibitor on eliapixant relative bioavailability. Methods: In this randomised, double‐blind phase I study (NCT02817100), 88 healthy male subjects received single ascending doses of immediate‐release eliapixant (10–800 mg) tablets or placebo under fasted conditions, with food (low‐fat continental or high‐fat American breakfast) or with itraconazole (fasted state). PK parameters, dose proportionality, adverse events and taste assessments (taste strips; dysgeusia questionnaire) were evaluated. Results: Eliapixant had a long half‐life (23.5–58.9 h [fasted state]; 32.8–43.8 h [high‐fat breakfast]; 38.9–46.0 h [low‐fat breakfast]). Less than dose‐proportional increases in maximum plasma concentrations (Cmax) and area under the concentration–time curve from time 0 to infinity (AUC[0–inf]) were observed with ascending eliapixant doses. We observed a pronounced food effect with the high‐fat breakfast (4.1‐fold increased Cmax; 2.7‐fold increased AUC[0–inf]), a smaller food effect with the low‐fat breakfast and a mild‐to‐moderate effect of itraconazole coadministration on eliapixant (1.1–1.2‐fold increased Cmax; 1.7‐fold increased AUC from 0 to 72 h). Eliapixant was well tolerated with minimal impact on taste perception. Conclusion: The PK profile, particularly the long half‐life, and favourable tolerability with no taste‐related adverse events, supports the further development of eliapixant in disorders with underlying P2X3 receptor‐mediated neuronal hypersensitisation. [ABSTRACT FROM AUTHOR]

Summary: Multivitamin encapsulated nanoparticles that were produced by using a lipid‐based emulsion template were incorporated to fortify biscuits to obtain a low‐fat nutrient‐enriched food product. The present study involves the development of biscuits containing vitamins (A, D, B9 and B12) both in free (C1) and encapsulated form (C2). The quality attributes of the developed biscuits were further evaluated by determining their change in functional groups, textural properties, rheological characteristics and physical morphology. The storage modulus (G') was higher than loss modulus (G"), suggesting a viscous nature of the dough (C1 and C2); meanwhile, C2 had a harder and a crispier texture than C1 (hardness: 30.06 N > 15.84 N; fracturability: 15.84 > 26.18 N). FTIR spectra of C2 showed higher retention of nutritional attributes in baking conditions as compared to C1. SEM images demonstrate that C2 has a regular/spherical‐shaped morphology (size: 8.3 mm) with minimal fissures sustaining the baking conditions than C1 (size: 6.7 mm). The cumulative release (%) for all the vitamins of biscuits containing encapsulated nanoparticles (C2) was relatively low (i.e. ca. 1.1–2.6 times), indicating a good bioavailability and thermal stability of the fortified food product. [ABSTRACT FROM AUTHOR]

Introduction: Orange is a rich source of fiber. It helps in digestion. Constipation is a condition of digestive system where hard feces are difficult to eliminate. The main aim of the study is to find the effect of orange on constipation patients. Materials and Methods: Sample sizes of about 30 subjects suffering from constipation were included in this study. Oranges were asked to take regularly in the early morning for 30 days. 15 days interval, bowl movement was noted. Results: The symptoms which were before consuming orange such as hard stool and blood discharge have been reduced after consuming orange. This shows the effect of orange on constipation. Discussion: Orange helps in digestion and it is a good source for weight loss. Orange is low-fat nutrient-rich food. The main symptom of constipation was severe before consumption. After consumption, the symptoms were progressively reduced. Conclusion: Orange has a very good effect on constipation. [ABSTRACT FROM AUTHOR]

Abstract This work aims to study the effects of low fat addition (0.05%–0.25%) on chicken myofibrillar protein (MP) gel properties and ultrastructure. The changes in sulfhydryl, surface hydrophobicity and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of MP solutions and MP gels were also determined. The results demonstrated that 0.20% fat addition increased MP gel hardness and water holding capacity, and the ratio between protein and fat was 15 to 1 at this time. The rheological curves revealed 0.20% fat treatment increased the G′ values during the heating and cooling stage. A dense and uniform network structure was also observed at 0.20% fat treatment. The changes in the main bands of SDS-PAGE indicated that the addition of fat reduced the rate of protein degradation during MP heating. The total sulfhydryl groups of MP gels showed a downward trend with the fat addition, and the surface hydrophobicity reached the maximum at 0.20% fat addition. The fat addition promoted the formation of disulfide bonds between the MP gel, and enhanced the hydrophobic interaction between MP gel molecules, thereby increased the gel properties of MP. Graphical abstract Image 1 Highlights • High-fat meat products raise health concern of the consumers. • An optimum ratio of protein to fat under low fat conditions was obtained. • The gel network structure of the sample gel was clearly observed. • Fat addition altered the G′ values of myofibrillar protein during cooling stage. • Hydrophobic interaction might be the main forces in fat and protein systems. [ABSTRACT FROM AUTHOR]

Milk is rich in vital nutrients and health enhancing components. Today's health conscious consumer is looking for high dietary fiber, protein rich and low fat food products. The present study was conducted with an objective to develop Ready to eat low fat milk slice and its quality evaluation. Preliminary experiments were conducted to standardize the basic formulation and processing conditions for the preparation of low fat milk slice using the coagulum prepared from 1.5% fat corrected milk. In the next experiment, the Sorghum millet flour was incorporated in the developed formulation at three different levels viz 15, 25 and 35% separately. On the basis of results of sensory evaluations, 25% incorporation level was found to be optimum. This product was further studied for physico-chemical characteristics. Thus development of ready to eat low fat milk slices gives a healthy product along with the scope for efficient utilization of skim milk. [ABSTRACT FROM AUTHOR]

Abstract The objective of this study was to test the yield and quality of low-fat tofu (LFT) using defatted soy flour (DF) treated by supercritical-CO 2 (SC-CO 2) and hexane. Characteristics such as yield, textural attributes, color values, microstructure and storage stability of LFTs were measured and compared. SDS-PAGE showed that DF-SC had no protein denaturation, while DF-H had substantial denaturation. DF using SC-CO 2 (DF–SC) had higher soluble solids (51.89 g/100 g) in soy milk than in the control (40.58 g/100 g) or that treated by hexane (DF–H, 23.10 g/100 g). DF–SC resulted in remarkably higher tofu yield (g/100 g soy flour) with values of 535.47, followed by 385.23 for the control, and 351.23 for DF–H. Tofu made from DF-SC had a softer texture than the other tofus, likely due to the relatively high moisture content. SEM images showed that tofu from DF-SC had uniform and homogenous microstructure with a dense protein network. The DF-SC tofu also had higher oxidative and microbiological stability than the control and hexane–treated tofu. SC-CO 2 treatment results in higher tofu yield with a softer texture and homogenous microstructure, increased shelf-life and with significant reduction of microbial contamination. Highlights • Low-fat tofu using SC-CO 2 and hexane-treated soy flours were prepared and compared. • SC-CO 2 –treated soy flour resulted in higher soluble solids and higher tofu yield. • SDS-PAGE showed no protein denaturation in SC-CO 2 –treated soy flour. • SC-CO 2 –treated tofu had a softer texture and homogenous microstructure. • Lower microbial counts were observed in SC-CO 2 –treated tofu during storage. [ABSTRACT FROM AUTHOR]

Essential oils are highly demanded in recent decades due to their antioxidant and antimicrobial properties, protecting food from spoilage. However, their incorporation into low-fat foods is a challenge due to their hydrophobic nature, strong aroma, and flavor. Encapsulation is an effective approach to overcome these drawbacks. This review addresses currently investigated techniques for encapsulating essential oils. The use of emulsion-based delivery systems was developed in combination with encapsulation processes for lipophilic ingredients dispersed in aqueous media. Several techniques used in preparing emulsions are reported, and unlike conventional methods, membrane emulsification has emerged as a potential tool for designing new emulsified products. The main characteristics of essential oils and their applications in the food industry are also emphasized, and future research opportunities are highlighted.

Consumption of edible oils and saturated fats in high amounts is linked with numerous health issues. Consumer demand for high-quality, healthy foods has led to continuous attempts to produce fried products with less fat content. Different pretreatments such as batter and breading coatings, ultrasound, blanching, freezing, pulsed electric fields, microwave, hot-air drying, and osmotic dehydration have been applied before frying to lower oil absorption. There are some review articles in the literature about frying food products, mainly on a single frying technique such as vacuum frying, single food such as French fries, and single pretreatment such as coating with hydrocolloids. This review covers all the available pre-frying treatments to reduce oil absorption during various frying techniques, including batter and breading coatings, ultrasound, blanching, heating, freezing, pulsed electric field, drying, and combined methods, including vacuum, hot-air, microwave, and ultrasound as well as drying, coating, and pulsed electric fields. Due to considerable thermo-gelling characteristics, hydrocolloids are widely used to lower oil absorption during the frying process. The high dehydration effectiveness of ultrasound has resulted in its application to reduce oil uptake during frying. Besides, blanching leads to develop food products with low moisture, lowering frying time and oil absorption. Heating and drying alter the structural properties of foods and, by crust formation, decrease oil uptake. Moreover, the pulsed electric field intensifies the porosity of foods, leading to enhanced movement of water vapors, leading to the development of lower voids for oil absorption. • Continuous attempts are made to produce healthy fried products with less fat content. • Batter and breading coatings reduce oil uptake and avoid extreme moisture removal. • High dehydration efficiency of ultrasound leads to reduce oil uptake during frying. • Blanching, heating and drying change food structure and reduce oil uptake by forming crust. • Pulsed electric field rises porosity of foods and movement of water vapor, lowering oil uptake. [ABSTRACT FROM AUTHOR]

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way. [ABSTRACT FROM AUTHOR]

Alfalfa (Medicago sativa L.) is abundant in dietary fiber, alfalfa saponins, and other active ingredients. However, the application of alfalfa is scarce in food. Meatball is one of the most popular meat products in daily life, but eating too many meatballs could result in obesity, hyperlipidemia, and other diseases. With increasing attention to healthy diet, how to keep the original color, aroma, taste, and shape of food with low fat and nutrition has become an urgent problem to be solved. In this study, different amounts of alfalfa meal or extruded alfalfa meal were added to pork meatballs to explore the optimal adding ratio of two kinds of alfalfa meal in pork meatballs. Further animal experiments were conducted for two weeks to prove the efficacy of two kinds of alfalfa balls in lowering blood lipid and body weight. The results showed that 0.5% alfalfa meal and 1% extruded alfalfa meal could improve the quality of prepared pork meatballs. Animal experiments demonstrated that two kinds of alfalfa meal pork meatballs had a good effect of reducing blood lipid, and the alfalfa meal pork meatballs had a better effect on reducing serum cholesterol and average daily weight gain of mice. This study provided a theoretical basis for making healthy and nutritious pork meatballs, which could provide more delicious food for people, especially people who are obese and the elderly. [ABSTRACT FROM AUTHOR]

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise. [ABSTRACT FROM AUTHOR]

[Display omitted] • The emulsion was fabricated based on solid dispersive emulsification technology. • Protein digestion was not affected with increasing calcium content. • The stability and calcium bioaccessibility of calcium-fortified milk were improved. Approximately 70 % of the calcium intake in the adult diet worldwide is derived from dairy products. However, insoluble calcium salts, which are usually added directly during dairy production, have poor suspension stability and are prone to precipitation. The current study aimed to address the constraints of conventional production methods by utilizing solid dispersion emulsification technology to inhibit the aggregation of calcium salts. Calcium-fortified milk samples with different calcium content were prepared and compared with the commercial calcium-fortified milk, and their physicochemical, microstructural, and digestive properties were characterized. The results of this study demonstrated that all the prepared calcium-fortified milk samples exhibited a particle size of approximately 270 nm and a zeta-potential of approximately −40 mV. The calcium-fortified milk, which has been produced using solid dispersed emulsion technology, has been found to have 1.8 times more physical stability than commercial milk. Microstructural studies showed that aggregation of milk with more than 225 mg/100 mL calcium content occurred. During in-vitro digestion, it was found that the increasing calcium loading did not impact protein digestion without the creation of new fragments in the calcium-fortified milk. Calcium bioaccessibility was enhanced by approximately 50 % in comparison with the commercial product. While the release of free fatty acids was found to decrease with increasing calcium content. This study facilitates the development and utilization of calcium-fortified and low-fat foods and provides a new idea for the addition of milk minerals in dairy products. [ABSTRACT FROM AUTHOR]