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Background and Objectives: The enrichment of foods with insect proteins has gained interest; however, more research is needed to understand how different insect protein functionalities impact food systems. The objective of this study was to understand the effect of cricket protein powder on mixing, pasting, and dough development characteristics of bread dough and on the end‐product characteristics of bread. Findings: Two different cricket protein powders, GrioPro (G) and Entomo Farms €, were tested. MixoLab constant and optimized water absorption protocols were used to study the effect of cricket protein powder replacement on dough development. Dough extensibility was tested using the Kieffer Rig protocol. Breads were baked with 5%, 10%, or 20% replacement levels of cricket protein powder. Loaf volume was measured, and bread slices underwent texture profile analysis (TPA) at 0, 1, 3, and 7 days. In general, the incorporation of powders G and E led to two opposite effects. Use of powder G led to an increased stability and significantly higher C1 torque (20% level) while powder E led to softer doughs with a decreased stability at the 20% replacement level and no significant difference in water absorption. Conclusions: Extensibility and loaf volume significantly decreased as the replacement level increased for all treatments. TPA results showed a significant increase in hardness at higher replacement levels with G being harder than E. It is feasible to enrich bread with cricket protein powders at low incorporation levels. Significance and Novelty: Results show how differing functional properties of cricket protein powders impact their interactions within the gluten network and in turn affect the quality of bread produced. [ABSTRACT FROM AUTHOR]

In poultry slaughterhouses, carcasses can be contaminated with microorganisms at various points during the slaughtering processes, affecting some quality characteristics and shelf life of chicken meat. The present study was conducted to investigate the effects of different de-feathering methods on the meat quality characteristics and shelf life of broiler chickens. Forty male broilers 42 days of age (Ross 308) were used in the experiment. After slaughtering, they divided into 2 groups and first group was de-feathered by simple dry plucking method (DPM) and the other was a classic wet method (CWM). 5 fillets and 5 drumsticks from each treatment group were analyzed 0, 3, 5, and 7th days of storage time. The water holding capacity (WHC), color, pH and Warner-Bratzler shear force value (W-BSFV) were analyzed for meat quality characteristics of the raw meat samples. Total aerobic mesophilic bacteria, total psychrophilic bacteria, numbers of microorganisms assessed critically for food safety such as coliform bacteria, E. coli, Enterococcus spp. Campylobacter spp. also, the presence of Salmonella spp. in carcasses was determined. The results indicated that the skin colors of the fillets and drumsticks were yellower and the meat color of the drumsticks was darker in the DPM group than CWM. On the other hand, no significant effects of the plucking method were detected on the WHC and W-BSFV of the samples. The pH value of the fillets was higher in CWM group (P

The ability of a substrate component (organic or inorganic) to capture and retain water (hydration and wettability) is important to investigate and promote water-use–efficient practices. Many factors may play a role in the wettability of the material, including the processing of the material and its initial handling. The goal of this experiment was to determine the effect of moisture content (MC) on the sorptive behavior of substrates after an initial and secondary hydration cycle. Coir, peat, and aged pine bark were evaluated at a 33%, 50%, and 66% MC by weight. At all moisture levels, coir and bark were minimally affected by MC or the initial hydration cycle. Peat was the most vulnerable to changes in sorptive behavior as a result of wetting and drying cycles. After a wetting and drying cycle, the maximum volumetric water content of peat from surface irrigation was reduced 21.5% (volumetrically), more than three times any other treatment. The hydration efficiency of peat was improved when blended with as little as 15% coir. These experiments provide evidence that MC and initial handling of the substrate can lead to differences in initial water use efficiency.

The current study was carried out to detect the effect of dietary guanidinoacetic acid (GAA) supplementation on carcass characteristics and meat quality in finishing pigs fed different dietary crude protein (CP) levels. Sixty-four barrows with an initial body weight of 73.05 ± 2.34 kg were randomly allocated into 1 of 4 dietary treatments in a 2 (100% vs. 125% NRC CP level) × 2 (0 vs. 300 mg/kg GAA) factorial arrangement (n = 7). The feeding trial lasted for 49 d. GAA supplementation significantly reduced drip loss (P = 0.01), free water distribution (T23 peak area ratio) (P = 0.05) and the concentrations of free alanine, threonine, methionine and isoleucine (P

The objective of this study was to prepare high-elasticity and high-strength ovalbumin (OVA) gels by comparing the gelling behaviors under the four treatments (alkali-induced, AI; heat-induced, HI; alkali-heat-induced, AHI; and alkali-heat-induced in sequence, AHIS). We measured the secondary structure and investigated the changes in physicochemical properties, intermolecular forces, and water holding capacity (WHC) of the four gels during aging. The AHIS treatment improved the hardness and springiness of the gel; after 1 h of gel formation, the maximum value reached 754.22 ± 46.92 g and 0.96 ± 0.02, respectively. The WHC of the gels also presented a high level, with a maximum value of 88.40 ± 1.20% at 1 h. Although the HI gel had a high hardness value (957.32 ± 51.96 g), it exhibited the lowest elasticity value (0.68 ± 0.03) in 5 h. Meanwhile, the AI gel had low hardness (661.48 ± 32.43 g) and springiness (0.77 ± 0.03) in 5 h. A compact and regular microstructure was formed when the OVA solution was treated with AHIS, meanwhile, the free sulfhydryl (SH) and disulfide bonds (SS) and WHC of the AHIS gel did not change significantly (p > .05), which demonstrated that the gel had formed a stable gel system. Raman spectroscopy showed that AHIS treatment was beneficial to enhance the degree of cross-linking between proteins, the secondary structure changed considerably, the α-helix structure reduced, and the β-structure (β-sheet and β-turn) and random coil increased. Thus, this study provides a new approach to developing high-protein alkaline gel food.

Pigs are sensitive to high environmental temperature due to difficulties in eliminating excess body heat. The present study was undertaken to evaluate the effects of ambient temperature on growth performances, carcass traits and meat quality of pigs. This trial was carried out at the Experimental Center of Livestock at Sunchon National University, South Korea. A total of 40 three-way crossbred pigs (initial body weight 38.50 ± 0.55 kg) were assigned into four groups: group 1 (12°C to 19°C), group 2 (19°C to 25°C), group 3 (25°C to 31°C) and group 4 (31°C to 37°C). Pigs were offered ad libitum diet and free access to drinking water. Weight gain and feed intake were significantly enhanced in groups 1 and 2, respectively. The lowest weight gain, feed intake, back-fat thickness and cholesterol content was observed in group 4 (P

The relative contribution of bryophytes to plant diversity, primary productivity, and ecosystem functioning increases towards colder climates. Bryophytes respond to environmental changes at the species level, but because bryophyte species are relatively difficult to identify, they are often lumped into one functional group. Consequently, bryophyte function remains poorly resolved. Here, we explore how higher resolution of bryophyte functional diversity can be encouraged and implemented in tundra ecological studies. We briefly review previous bryophyte functional classifications and the roles of bryophytes in tundra ecosystems and their susceptibility to environmental change. Based on shoot morphology and colony organization, we then propose twelve easily distinguishable bryophyte functional groups. To illustrate how bryophyte functional groups can help elucidate variation in bryophyte effects and responses, we compiled existing data on water holding capacity, a key bryophyte trait. Although plant functional groups can mask potentially high interspecific and intraspecific variability, we found better separation of bryophyte functional group means compared with previous grouping systems regarding water holding capacity. This suggests that our bryophyte functional groups truly represent variation in the functional roles of bryophytes in tundra ecosystems. Lastly, we provide recommendations to improve the monitoring of bryophyte community changes in tundra study sites.

Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10−9 ± 5.9815 × 10−11 m2 s−1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g−1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones. [ABSTRACT FROM AUTHOR]

Biotextile is an innovation in erosion-resistant growing media technology, made from organic cocopeat supplemented with Legume Cover Crop (LCC) seeds and coated with biofertilizer. In its application, the success of biotextiles is determined, among other things, by the capacity and efficiency of water storage in the media The capacity and water storage efficiency of biotextile media will determine the success of growth in field applications. From field tests conducted on the sloping land of the Ciater reservoir cliffs, South Tangerang, it was shown that on the 4th day the LCC seeds had started to grow, on the 10th day they had grown in all biotextile cells, and at the age of 3 months the LCC plant canopy had covered almost all of the soil surface at the test field. Based on the growth test results, biotextile characterization tests have been carried out, which include measuring water content (KA), water storage capacity (KPA), and water storage efficiency (Es). Based on these test results, a biotextile characteristic test has been carried out which includes water content (KA), water storage capacity (KPA), and water storage efficiency (Es) to find out the characteristics of KPA and Es in evaluating its success and to prove the hypothesis that KPA and biotextile Es support the successful growth of land cover plants (LCC). The measurement of KA biotextile was carried out using the gravimetric method, while KPA and Es were measured using the immersion method, which was carried out in the Serpong laboratory. From the results of laboratory analysis, KA reached a range of values: 40–80%, KPA = 74.41–297.59%, and Es = 21%–75.5%. Apart from the results of plant growth and laboratory results, from a physical perspective, the performance of biotextiles can be seen in reducing the energy of rainwater blows, reducing the flow rate of surface water, and reducing soil erosion. [ABSTRACT FROM AUTHOR]

Solanum nigrum is an orphan crop known for its medicinal and nutritional value and phenotypic plasticity. Four genotypes, previously identified as accumulating high levels of Ca (G5 and G20) and Fe (G6 and G15), were clonally propagated. Following acclimatization, the clonal progenies were subjected to two watering regimes (50 and 100% water holding capacities) in a greenhouse and clones of each genotype were harvested at 15, 30 and 45 days of ex-vitro growth. Full water supply and aging led to the greatest biomass production by the clonal genotypes while both watering regimes resulted in overall increases in leaf water contents. Ca and Fe contents were not affected by age or changing water availability except for the G6 clones which accumulated less Fe under water stress. Genotypic variations occurred for all tested parameters except Fe content (full water supply), and Ca content, root fresh and dry weights (water stress). With age, plasticities for biomass increased, those for leaf water content decreased and remained unaffected for Ca and Fe contents. Genotypic effects were observed for shoot and root dry weight plasticities (G6 > G15). The clones of G5, G6 and G20 could be grown at 50% WHC and harvested after 15 days of ex-vitro growth as full plants for consumption but since shoot biomass was found to be a critical factor influencing Ca and Fe content, a greater number of clones will need to be propagated to gain the maximum nutritional benefit at day 15. [ABSTRACT FROM AUTHOR]

Copyright of Bulletin of Soil & Water Conservation is the property of Bulletin of Soil & Water Conservation Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Due to side effects of growth stimulant antibiotics used for poultry nutrition such as increasing microbial resistance, the poultry industry tries to replace them with a safer one like as phytogenics and organic acids. Thus, the aim of this research was to investigate the effect of adding butyric acid glycerides (BAG) and eugenol essential oil to the diet of broiler chickens on the quality and sensory properties of the meat. 300 pieces of broiler chickens of commercial strain Ross 308 were breeded in the form of a completely random design in six experimental diets including control (T1), T2 (500 ppm eugenol), T3 (1000 ppm eugenol), T4 (BAG 0.2% w/w), T5 (BAG 0.2% w/w + 500 ppm eugenol), and T6 (BAG 0.2% w/w + 1000 ppm eugenol). After 42 days, the broilers were slaughtered and water holding capacity (WHC), drip loss, cooking loss, sensory and pH parameters were evaluated on the breast muscle (fillet) during storage days. The findings revealed that the addition of eugenol and BAG to the diet of broilers reduced drip loss (p<0.05), while indicated no significant effect on the WHC. Incorporation of BAG and eugenol showed insignificant effect on cooking loss, but improved the sensory acceptability of the cooked meat. pH values influenced significantly by eugenol, and ranged between 5.69 -5.81. In conclusion, the addition of eugenol and BAG to the diet of broiler chickens improved the sensory properties, and decreased drip loss of the fillets. [ABSTRACT FROM AUTHOR]

Considering the remarkable implications exerted by the occurrence of wooden breast (WB) abnormality on meat tenderness and marketability, the poultry processing industry demands the implementation of postmortem procedures that can improve the textural traits of chicken breasts affected by this defect. Within this scenario, this study aimed at exploring the effectiveness of high-intensity ultrasonication (HIU) in attenuating the toughness of WB fillets and evaluating its effects on the main technological properties and quality characteristics of chicken breast meat. Overall outcomes showed that HIU significantly reduced (P

The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O2) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O2 concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (p < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0–60% O2 (p < 0.05), but deteriorated at 80% O2 level. As the concentration of O2 increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (p < 0.05). Additionally, a judicious oxidation treatment (60% O2 in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O2 concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties.

Top-quality food produce and high profitability in processing requires high quality in raw materials. Therefore, to achieve these objectives, it is imperative to know the properties of the war materials, and the factors that influence these properties.The properties of the meat directly involved in increasing economic efficiency and final produce quality are the so-called technological properties: hydration capacity and water retention capacity of meat. These properties are determined by some factors belonging to the intrinsic quality of meat, animal slaughter methods, technological operations applied to the meat, and the auxiliary materials used.

The nutritional and sensory characteristics of processed meat are of major concern to consumers across the globe. This study evaluated nutritional and sensory properties of pork sausages using pig stomach as filler meat. Pig stomach replaced lean pork at 0% (control), 25%, 50%, 75% and 100%, respectively to obtain treatments coded as T0, T25, T50, T75 and T100, respectively. The sausages were assessed for acidity, water holding capacity, cooking loss, proximate composition and sensory attributes. There were no significant differences (p>0.05) in flavour of sausages in particular; and all other sensory attributes of sausages produced with or without pig stomachs. Treatments T0, T25 and T50 were very similar in most of the sensory properties. Both pH and water holding capacity reduced with increasing levels of pig stomach used, and there were significant differences (p

Background. The permeability of biological membranes for water is determined both by the state of the lipid bilayer and the water channels formed by a highly conserved group of proteins, aquaporins. Aquaporins significantly reduce the activation energy of transmembrane water transfer. The water permeability of aquaporins is determined either by their amount in the membrane, or by the “open” or “closed” state of the water channel. It has been shown that the regulation of water transport through the water channels of membranes can occur both at the transcriptional and post-translational levels. It is known that aquaporin genes are induced under the action of hormones or under stress. Posttranslational events include phosphorylation, glycosylation, export of vesicles with aquaporins, and protein-protein interactions. At the same time, no information was found on the participation of antioxidants in the regulation of the transmembrane water flow through aquaporins under stress conditions. At the same time, the regulation of membrane permeability for various substances, including water, plays an important role in the adaptation of organisms to various types of stress. The aim of the study was to study the effect of the antioxidant caffeic acid on the transport of water through aquaporins and the water-holding capacity of oat seedlings under drought conditions. Materials and methods. The object of the study was 21-day-old seedlings of spring oats (Avena sativa) cv. Plants were grown in containers with soil “Universalnaya dlya rassady” under laboratory conditions. Variants of the experiment included: spraying 10-day-old seedlings with a 0.1 mM solution of caffeic acid (Sigma, USA), control seedlings were sprayed with water. Drought was created by stopping watering of 15-day-old seedlings for 6 days. It is known that in the early stages of growth, oat plants are very sensitive to water supply and therefore do not tolerate drought well. Water transport through aquaporins was determined by the inhibitory method using a 100 μM solution of mercury chloride, which, interacting with cysteine, sterically blocks the passage of water through the channel or changes the conformation of aquaporins. The openness (activity) of water channels was determined using 100 μM sodium fluoride solution, which inhibits the activity of phosphatase, which dephosphorylates aquaporins. The water-retaining capacity of the leaves was characterized by the amount of water lost to a hypertonic solution. Water loss was expressed as a percentage of the initial wet weight. The wet weight of the leaves of 21-day-old oat seedlings was determined by weighing on an electronic balance VST-600/10 (Russia). Results.The results of the study showed that caffeic acid, which is a phenolic compound, under optimal water supply conditions, increased the flow of water through aquaporins by 1.4 times. Under conditions of a 6-day drought, water transport through aquaporins in oat seedlings decreased by 25%. Under these conditions, caffeic acid not only restored the flow of water through the aquaporins, but also increased it. Blocking of phosphatase activity with 100 μM NaF solution under optimal water supply revealed a significant (by 56%) activation of water inflow through aquaporins in the control variant, which indicates the “opening” of water channels. Under these conditions, caffeic acid increased the flow of water through aquaporins by 40% versus control. Under drought conditions, aquaporins were phosphorylated to a lesser extent compared to optimal conditions, as evidenced by a decrease (by 1.7 times) in the activation of water inflow under the influence of sodium fluoride. Caffeic acid significantly contributed to the "opening" of water channels under these conditions (2.2 times). A 6-day drought increased the waterretaining capacity of oat seedling leaves by 1.3 times, as evidenced by lower water loss under these conditions. Caffeic acid contributed to an increase in water-retaining capacity, moreover, to a greater extent under stressful conditions (by 30% versus 20% in control). A 23% decrease in the wet weight of the leaves of seedlings grown under drought conditions was revealed. Caffeic acid stimulated growth, and under stress conditions, seedling mass reached the control variant with optimal water supply. Conclusions.Thus, the study indicates the participation of caffeic acid in the regulation of the transmembrane water flow through aquaporins, the water-retaining capacity of cells both under optimal water supply conditions and during drought. This may be due to its antioxidant function and the effect on the content of phytohormones of auxins, which was shown by us in previous studies.

Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G′) of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.

The use of cost-effective methods for measurement of WHC is common in underdeveloped and developing countries, but the accuracy of these cost-effective methods compared to the sophisticated and more expensive alternatives is unclear. To compare different WHC measurement methods, 30 random samples of clay loam and sandy clay loam soils of Jhansi, India were used. The methods compared here were: FAO in-situ method (FAO), Keen-Raczkowski box method (KM), funnel method (FM), column method (CM) and pressure plate method (PPA). For WHC measurements the PPA results were comparable to KM and FM methods for sandy clay loam, and KM and FAO methods for clay loam. Therefore, until a reliable method that matches the results of sophisticated analytical methods of soil water measurement is available, different inexpensive analytical methods can be used, but they must be chosen with caution. The findings from this study will facilitate appropriate selection of a suitable method. [ABSTRACT FROM AUTHOR]

The ability of a substrate component (organic or inorganic) to capture and retain water (hydration and wettability) is important to investigate and promote water-use– efficient practices. Many factors may play a role in the wettability of the material, including the processing of the material and its initial handling. The goal of this experiment was to determine the effect of moisture content (MC) on the sorptive behavior of substrates after an initial and secondary hydration cycle. Coir, peat, and aged pine bark were evaluated at a 33%, 50%, and 66% MC by weight. At all moisture levels, coir and bark were minimally affected by MC or the initial hydration cycle. Peat was the most vulnerable to changes in sorptive behavior as a result of wetting and drying cycles. After a wetting and drying cycle, the maximum volumetric water content of peat from surface irrigation was reduced 21.5% (volumetrically), more than three times any other treatment. The hydration efficiency of peat was improved when blended with as little as 15% coir. These experiments provide evidence that MC and initial handling of the substrate can lead to differences in initial water use efficiency. [ABSTRACT FROM AUTHOR]

In poultry slaughterhouses, carcasses can be contaminated with microorganisms at various points during the slaughtering processes, affecting some quality characteristics and shelf life of chicken meat. The present study was conducted to investigate the effects of different defeathering methods on the meat quality characteristics and shelf life of broiler chickens. Forty male broilers 42 days of age (Ross 308) were used in the experiment. After slaughtering, they divided into 2 groups and first group was de-feathered by simple dry plucking method (DPM) and the other was a classic wet method (CWM). 5 fillets and 5 drumsticks from each treatment group were analyzed 0, 3, 5, and 7th days of storage time. The water holding capacity (WHC), color, pH and Warner-Bratzler shear force value (W-BSFV) were analyzed for meat quality characteristics of the raw meat samples. Total aerobic mesophilic bacteria, total psychrophilic bacteria, numbers of microorganisms assessed critically for food safety such as coliform bacteria, E. coli, Enterococcus spp. Campylobacter spp. also, the presence of Salmonella spp. in carcasses was determined. The results indicated that the skin colors of the fillets and drumsticks were yellower and the meat color of the drumsticks was darker in the DPM group than CWM. On the other hand, no significant effects of the plucking method were detected on the WHC and W-BSFV of the samples. The pH value of the fillets was higher in CWM group (P<0.01), but there were no differences between the pH values of drumsticks of two groups. The microorganism levels, however, were influenced significantly (P<0.01) by the plucking methods and the storage time. The shelf life of the carcasses was shortened, due to the high microbial load in DPM group. It is concluded that simple DPM may be used by low capacity farms which produce the broilers for consumers who prefer yellow-skinned chicken meat at the expense of reduction in the shelf life due to increased microbial load. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of the current research was to evaluate effect of organic acids in the European wild boar (Sus scrofa L.) meat and to investigate the ageing procedure in vacuum packaging. Wild boar meat is reported to contain a lower concentration of fat and cholesterol than the meat from the domestic pig. Therefore, recent increases in natural populations, as well as the possibility of farming wild boars have stimulated interest in this species as a meat producer. In this study, the effect of lactic acid and the ascorbic acid mixture was evaluated in wild boar meat on meat quality parameters like pH, water holding capacity, water activity, and microbiological evaluation. Certain parameters are considered as indicators of fresh meat shelf life. Lactic acid 2% and ascorbic acid 2% were mixed and sprayed on wild boar meat samples. The meat samples were immediately vacuum packaged after treatment and stored at 4 ± 1°C for 21 days of display. Quality parameters were measured on 1, 7, 14, and 21 days. The results indicate that the use of lactic acid and the ascorbic acid mixture could be an alternative to extend meat shelf life. [ABSTRACT FROM AUTHOR]

Carcass traits of indigenous chicken of Gulbarga division were studied by slaughtering 20 birds from each district at the 17th week of age. The percent weight of carcass parts and cut-up parts of the dressed chicken were recorded. Percent weight of dressed meat, blood, feathers, liver, heart, gizzard, giblet, head, and shank were 70.69±0.20, 4.10±0.13, 6.44±0.08, 1.84±0.02, 0.42±0.00, 2.79±0.04, 5.07±0.05, 3.64±0.06 and 5.52±0.09, respectively. Percent weight of (cut up parts of dressed chicken) breast, back, drumstick, thigh, wing, and neck were 15.72±0.26, 16.05±0.14, 12.36±0.21, 12.28±0.15, 11.25±0.11 and 6.38±0.13, respectively. The pH and WHC (%) in the fresh muscle sample of the breast at the 14th and 72nd week were 6.16 and 5.87, and 34 and 28 and of thigh muscle at the 14th and 72nd week was 6.27 and 6.47, and 18 and 22, respectively. The MFD (μ), MFI, and Myoglobin content (mg/g) in the fresh muscle sample of the breast at the 14th and 72nd week were 37.5 and 39.75, 67 and 66, and 0.9 and 1.84, and of the thigh at the 14th and 72nd week was 44.75 and 43.5, 58 and 65, and 2.25 and 3.04, respectively. The TPE, SPE and MFPE (mg/g) in the fresh muscle sample of the breast at 14th and 72nd week was 104.84 and 137.83, 40.61 and 51.24, and 64.23 and 86.59 and of thigh muscle at 14th and 72nd week was 225.1 and 240.96, 40 and 56.24, and 185.1 and 184.71, respectively. This study revealed distinctive variations among the chicken of three districts of the Gulbarga division and provided the basis for the selection of birds for these traits. [ABSTRACT FROM AUTHOR]

Purpose: Coffee silverskin (CS) is the integument covering the raw coffee bean, representing the primary waste product of the coffee-roasting industry. Despite the growing attention in seeking potential reuse of this material, the majority of CS is commonly used as a firelighter or discharged to landfills. The study aimed to test co-composting as a low-cost solution that meets the circular economy paradigms proposed by the European Union. Methods: Four composting mixtures were prepared mixing CS with pruning waste and biochar at different ratios, aiming to maximize the amount of compostable CS per batch and monitored for 60 days. Results: The contents of macro-, micro- and trace elements of the final composts matched the strictest requirements of the Spanish national regulation on compost quality (Class A amendments), proving that CS composts area high-value amendment rich in N and K. Despite the highly phytotoxic effect of CS raw material, the seed germination tests showed that all the mature composts exhibited phytostimulant properties allowing their harmless application to the soil. The four composts had a high water holding capacity (237–351% dw) and they are likely to promote the persistence of plant-available water in the soil. Conclusion: The present study showed that composting the whole CS produced in Europe would lead to a recovery of 2420–3481 tons of nitrogen and 1873 tons of potassium, reducing the dependency on mineral fertilizers, thus meeting the growing demand for sustainable and low-cost amendments. [ABSTRACT FROM AUTHOR]

The effects of lysozyme on egg white gel properties and their underlying causes were investigated under comparison between lysozyme removed with ion exchange resin and three levels of commercial lysozyme powder (1/2, 2/2, 3/2 the natural concentration in egg white) re-added in the lysozyme-removed system. Results showed that a lysozyme-removed gel obtained the best water holding capacity (61.61 %), lowest cooking loss (11.85 %), and enhanced textural properties (hardness, 638.04 g; resilience, 0.57; and gumminess), which was attributed to lysozyme promoting protein aggregation and weakening electrostatic repulsion by charge neutralization and competition for water, and this could be eliminated by removing lysozyme. Besides, the stronger intermolecular interactions (enhanced ionic bonds, hydrogen bonds and inhibited hydrophobic interactions), the shorter transverse relaxation time (T 21 and T 22), as well as more uniform microstructure formed in the lysozyme-removed gel, allowing the gels to bind more water molecules. With return of lysozyme, the gel properties were weakened to varying degrees, which was also ascribed to the filling of lysozyme in gel matrix narrowed interspace for binding and storage of water. In sum, adjustment on the content of lysozyme can regulate the gel properties of egg white, so as to obtain gels with regulable gel quality and processing characteristics. [Display omitted] • Egg white gel obtained the best water holding capacity(WHC) with lysozyme removed. • Lysozyme deteriorated egg white gel properties by promoting protein aggregation. • Excess lysozyme decreased the WHC by filling in its matrix, reducing water storage. • Egg whites can obtain better gel properties by adjusting lysozyme. [ABSTRACT FROM AUTHOR]

Despite the global effort to recover from the COVID-19 pandemic through vaccine procurements and the development of new treatments, the unpredictable fluctuations of symptomatic cases due to the increase in COVID-19 variants still demand the discovery of additional efficacious antiviral drugs. Cyanobacteria generate a wide array of biologically active secondary metabolites, establishing the domain of cyanotherapeutics. However, the therapeutic applications of cyanobacteria against SARS-CoV-2 are yet to be explored. In this study, 56 cyanobacterial secondary metabolites were screened for in silico inhibitory potential against five main target sites of SARS-CoV-2 involved in viral attachment and replication mechanisms. Top-ranked ligands were then subjected to molecular dynamics (MD) simulation. Pharmacokinetic properties and toxicity predictions were also performed. Of the 56 secondary metabolites molecularly docked, compounds 1-7 showed favorable binding energy ranging from -8.0 to -11.2 kcal/mol against the spike's ACE2 (angiotensin-converting enzyme 2) and GRP 78 (glucose-related protein 78) receptor-binding domains, 3CLPRO (3-chymotrypsin-like protease), PLPRO (papain-like protease), and RdRp (RNA-dependent RNA-polymerase). Three compounds -- scytonemin (1), a bisindole alkaloid dimer; enterobactin (2), and agardhipeptin A (3) -- exhibited the highest binding affinities with BEs ranging from -8.2 to -11.2 kcal/mol. Through MD simulations, scytonemin (1) complexed with the spike RBD, 3CLPRO, and RdRp, as well as enterobactin (2) complexed with PLPRO demonstrated dynamic stability. Among the three top-scoring lead papaincompounds, scytonemin (1) exhibited drug-like and favorable ADME properties. Hence, the topscoring compounds from cyanobacteria present as favorable drug prototypes for optimization and in vitro testing against SARS-CoV-2. [ABSTRACT FROM AUTHOR]

In the current study, the performance of superabsorbent hydrogel composites comprised of Guar gum-Pectin/Polyacrylamide/ZnO crosslinked with gamma irradiation (10 kGy) has been investigated for sustainable agriculture. The claimed composites (GG/PC/PAAm/ZnOx) were characterized by FTIR, TGA, and AFM. The swelling capacity data reveal that the equilibrium water swelling (EW) of the composites was increased by increasing the ZnO content from 600 to 1050 g/g for zero to the highest concentration of ZnO, respectively. Furthermore, the physical properties of the soil mixed with the hydrogels were improved; water holding capacity (WHC) increased to 66% and water retention (WR) kept at 15% after 20 days. The composites showed a good degradability in the biodegradation test. They also portrayed super-absorption capacity at three swelling/deswelling cycles. This advancement is important for reducing water consumption through the irrigation of arid lands. The prepared composites were proved as excellent candidates in sustainable agriculture applications. [ABSTRACT FROM AUTHOR]

Pigs are sensitive to high environmental temperature due to difficulties in eliminating excess body heat. The present study was undertaken to evaluate the effects of ambient temperature on growth performances, carcass traits and meat quality of pigs. This trial was carried out at the Experimental Center of Livestock at Sunchon National University, South Korea. A total of 40 three-way crossbred pigs (initial body weight 38.50 ± 0.55 kg) were assigned into four groups: group 1 (12°C to 19°C), group 2 (19°C to 25°C), group 3 (25°C to 31°C) and group 4 (31°C to 37°C). Pigs were offered ad libitum diet and free access to drinking water. Weight gain and feed intake were significantly enhanced in groups 1 and 2, respectively. The lowest weight gain, feed intake, back-fat thickness and cholesterol content was observed in group 4 (P < 0.05). Temperature variation exerted no significant effect on TBARS, pH during the storage period and water holding capacity, shear force and meat colour. The total microbial content was significantly enhanced in group 1 compared to other groups (P < 0.05). We therefore conclude that pigs respond differently to environmental temperature variations, with respect to growth performances, carcass traits and meat quality. [ABSTRACT FROM AUTHOR]

Background: This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. Results: Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. Conclusions: The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT. [ABSTRACT FROM AUTHOR]

In this work, the in vivo functionalities of milk fermented with Weissella confusa VP30 (VP30-EPS) and purified exopolysaccharide (pEPS) from the milk fermented with Weissella confusa VP30 were evaluated for their effect on constipation using an experimental constipated rat model. Rats were randomly divided into four groups: (i) control group (PBS administered normal group), (ii) loperamide treated group (constipation group), (iii) constipation with loperamide plus VP30-EPS (1 g/kg), and (iv) constipation with loperamide plus pEPS (0.6 g/kg) groups. Loperamide treatment induced animal constipation and significantly reduced the frequency of defecation, intestinal transit ratio, and water content of feces. However, all four fecal parameters were improved in both the loperamide plus VP30-EPS and pEPS administered groups as compared to the loperamide group. These results suggest that the addition of VP30-EPS potentially improves the functional laxative effects of commercial products. This study suggests the possibility that VP30-EPS can be applied to fermented and/or functional foods to relieve constipation. [ABSTRACT FROM AUTHOR]

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To reveal the litter water-holding capacity of typical forest in Mopan mountain in central Yunnan Plateau, in this study, the litters of five typical forest types, namely Pinus armandii (PA), Pinus yunnanensis (PY), Quercus semecarpifolia (QS), Keteleeria evelyniana (KE), and evergreen broad-leaved (EB) forest were selected as research objects. The water-holding capacity of different forest litters were analyzed by the field investigation and indoor soaking experiment. The results showed that, (1)the total biomass of five typical forests litter were ranged from 26. 46 t/ hm2 to 69. 83 t/ hm², with the largest biomass in EB; and the biomass of different decomposition layers from large to small showed: DL, SL, and UL. (2) The average maximum water-holding rate (395. 94%, 370. 89%) and effective water storage rate (275. 91%, 266. 90%) of EB and KE were significantly lower than those of other forest, and the maximum water-holding capacity (24. 82 t/ hm², 23. 33 t/ hm²)and effective storage capacity (17. 04 t/ hm², 17. 08 t/ hm²) of EB and PY were higher than those of other forest. The maximum water holding capacity and effective storage capacity of litter layer of five forest increased with the increasing of decomposition degree in different decomposition layers. (3)The power function relation were found between water loss rate and air-drying time in different forest litters, and the lowest water loss rate and the best water-holding capacity were found in EB among five forests. [ABSTRACT FROM AUTHOR]

Due to growing interest in health and sustainability, the demand for replacing animal-based ingredients with more sustainable alternatives has increased. Many studies have been conducted on plant-based meat, but only a few have investigated the effect of adding a suitable binder to plant-based meat to enhance meat texture. Thus, this study investigated the effects of the addition of transglutaminase (TG) and glucono-δ-lactone (GdL) on the physicochemical, textural, and sensory characteristics of plant-based ground meat products. The addition of a high quantity of GdL(G10T0) had an effect on the decrease in lightness (L* 58.98) and the increase in redness (a* 3.62). TG and GdL also decreased in terms of cooking loss (CL) and water holding capacity (WHC) of PBMPs. G5T5 showed the lowest CL (3.8%), while G3T7 showed the lowest WHC (86.02%). The mechanical properties also confirmed that G3T7-added patties have significantly high hardness (25.49 N), springiness (3.7 mm), gumminess (15.99 N), and chewiness (57.76 mJ). The improved textural properties can compensate for the chewability of PBMPs. Although the overall preference for improved hardness was not high compared to the control in the sensory test, these results provide a new direction for improving the textural properties of plant-based meat by using binders and forming fibrous structures. [ABSTRACT FROM AUTHOR]

Current knowledge about the potential impacts of microplastics (MP) on vadose zone hydrology is scarce. The primary goal of this study was to address some of the limitations of previous research by developing more reliable and conclusive statistical evidence to better understand whether MP pollution can potentially cause hydrological impacts. We examined the effects of MP shape (type), as well as the magnitude of pollution (MP/soil mass ratio, λ) on water holding capacity (WHC) and bare soil water evaporation (ER) of fine sand, under controlled laboratory conditions. Three different shapes (types) of MP—fiber (polyacrylic), strand (polymethyl methacrylate), and pellet (acrylonitrile butadiene styrene), with six environmentally relevant MP concentration levels (MP/soil mass ratio), all ≤1.5%, were studied. Statistical regressions and non-parametric analyses of variance (i.e., Kruskal–Wallis analysis) indicate that MP pollution has a substantial potential to change WHC and late-stage evaporation, even at relatively low MP concentrations, but has minimal impacts on early stage evaporation of the studied fine sand. The magnitude of the impacts depends on individual MP shape (type) and concentration, connoting those MP impact mechanisms are complex. These findings suggest that the global issue of growing soil–MP pollution should be regarded as a concerning environmental and water resources stressor that could potentially cause widespread environmental change by altering soil-water dynamics at the watershed scale. [ABSTRACT FROM AUTHOR]

For a long time, soils were considered an inert substrate, however, now it is widely acknowledged that soils are a dynamic system comprising considerable biodiversity. Earthworms are an essential component of the biological activity in soils. These organisms contribute to plant productivity, plant and soil health and many other ecosystem services. Here, we review the contribution of earthworms to soil water regulation. We particularly synthesize our understanding of how earthworms affect soil water infiltration and movement and soil water retention and storage dynamics. We briefly review factors that impact soil water regulation, and we show a substantial knowledge gap related, in particular, to difficulties in identifying processes by which earthworms impact on soil water storage and how interactions of earthworms of different species with different plant rooting strategies impact water flow and storage. This review aims to provide guidance to obtain a general emerging framework of earthworm effects on soil water regulation.

In recent years, the development of enriched dairy products with fruits or fruit parts has been growing due to their potential health benefits and consumer's preferences. In this research, orange juice incorporated yogurt was elaborated, and the effect of orange juice incorporation was evaluated in terms of physicochemical and sensory attributes. Fresh orange juice was extracted using an electric juicer. Skim milk powder, starter culture, and sugar were used to prepare four yogurt samples, S1, S2, S3, and S4, containing 0%, 3%, 5%, and 7% orange juice, respectively. Syneresis, water holding capacity (WHC), pH, viscosity, and firmness of the samples were compared, and the sensory quality of the prepared yogurt was evaluated. With the increasing orange juice percentage, the syneresis of the yogurt increased. Sample S4 (7% orange juice supplemented yogurt) exhibited a higher syneresis value (11.37% ± 0.81) than the other samples. Meanwhile, the WHC, pH, and viscosity decreased when a higher proportion of juice was assimilated to the yogurt. The lowest values for WHC, pH, and viscosity were possessed by S4 (7% orange juice), where the values were 53.20, 3.68, and 123.33 m Pas, respectively. The firmness of yogurt improved with the addition of higher orange juice content. In the sensory test, orange juice yogurt obtained higher scores than the control one. The panelists preferred S2 (3% orange juice) which got the highest scores for color, flavor, mouthfeel, taste, and overall acceptability among all the samples. The overall result exhibited an innovative consumer-based fruit yogurt with changes in its properties. [Fundam Appl Agric 2022; 7(1.000): 1-10]

Rinsing is a crucial step in surimi production as it effectively removes water-soluble proteins, pigments, odors, and lipids from fish, thereby significantly enhancing the quality and preservation of surimi gels. However, the loss of lipids, especially unsaturated fatty acids, can lead to a rough taste, diminished flavor, and reduced nutritional value of surimi gels. The direct addition of liquid oil to surimi has a negative impact on the cross-linking of myofibrillar protein during thermal denaturation, thereby decreasing the quality of surimi gel, including texture softening, decreased water holding capacity, and oil precipitation. Emulsions can effectively enhance the stability and dispersibility of liquid oil, which provides a promising approach for oil supplementation in surimi gels. This review proposes new insights into the heat-induced gelation mechanism of surimi, the relationship between liquid oil emulsification and surimi's gel-forming ability, as well as the types of emulsions added to surimi gels and their stabilizers. Furthermore, the effects of incorporating emulsion on the properties of surimi gels and the potential application of emulsion-filled surimi gels are discussed. The incorporation of emulsion into surimi gel can improve the deterioration in gel quality caused by directly adding liquid oil, facilitate the formation of a more homogeneous and compact gel network, enhance the gel properties of surimi gel, improve its flavor profile and water holding capacity, and retard lipid oxidation. This review will provide valuable theoretical insights to promote the development of nutritionally enhanced and health-oriented surimi products. [Display omitted] • The relationship between oil emulsification and the gel-forming ability of surimi is discussed. • Types of emulsion added to surimi gel and their corresponding stabilizers are summarized. • Effects of incorporating emulsion on the properties of surimi gel are reviewed. • Application of emulsion-filled surimi gels in the food industry is analyzed. [ABSTRACT FROM AUTHOR]

This study investigated the effects of ultrasound-assisted dry-curing (UADC) on water holding capacity (WHC) and tenderness of pork at different powers and times, and the mechanism was discussed by considering the functional and structural properties of salt-soluble proteins (SSP). The results showed the application of appropriate UADC treatments (300 W, 60 min) have disruptively affected the muscle structure and decreased the size of the SSP particles (P < 0.05), resulting in the increased concentration of active sulfhydryl and surface hydrophobicity (P < 0.05). These modifications facilitated the dissociation of the myofibrillar structure and the dissolution of more connected proteins, which in turn improved the WHC and tenderness of the pork (P < 0.05). Nevertheless, extended periods of high-power UADC treatments negatively affected the WHC and tenderness of dry-cured pork (P < 0.05). In general, using SSP modified by UADC provides a novel strategy for enhancing the WHC and tenderness of dry-cured products. [Display omitted] • Ultrasound-assisted dry-curing (UADC) was developed for reduced-sodium pork. • UADC treatment can improve the WHC and tenderness of the dry-cured pork. • UADC treatment caused dissolution and modification of salt-soluble proteins (SSP). • Modifying the SSP structure was responsible for the tenderness of dry-cured pork. • Improper UADC treatment negatively affect the WHC and tenderness of dry-cured pork. [ABSTRACT FROM AUTHOR]

This work aimed to optimize protein extraction from an industrial pea canning by-product by developing an ultrasound-assisted alkaline solubilization and isoelectric precipitation method. Proximate composition and microbial contamination (total bacterial count, total lactic acid bacteria, Enterobacteriaceae, yeasts and moulds) were assessed in the wet by-product. The protein concentrate obtained, the dry by-product and a commercial pea flour were analysed for protein content, water activity, colour and techno-functional properties. The optimal extraction conditions from the wet by-product were liquid-solid ratio 20 mL/g, pH 11, ultrasound amplitude 80 μm, time 2 × 30 min. The extraction from the dry by-product was not feasible. Sonication reduced extraction time from 4 h (magnetic stirring method) to 1 h and increased three-fold the extraction recovery (from 21.5% to 66.6%). The concentrate had a 74.8 g/100 g DM protein content. The SDS-PAGE revealed protein degradation in some specimens, probably because of fermentation and enzymatic hydrolysis before sampling. However, the microbial counts in the concentrate, mainly related to lactic acid bacteria, were always below the guideline values. Our results demonstrate that the pea canning by-product is a valuable raw material for protein recovery and that the proposed method allows rapid and direct treatment, avoiding drying costs and microbial proliferation. • Ultrasound (US)-assisted method was optimized to extract protein from pea by-product. • Protein extraction from dry by-product was not feasible. • US improved extraction recovery from 21.5 to 66.6% and reduced time from 4 to 1 h. • The US concentrate had a protein content of 74.8 g/100 g dry matter. • Microbiological quality of the concentrate was compliant with the guideline values. [ABSTRACT FROM AUTHOR]

In this study, the correlation between protein phosphorylation and deterioration in the quality of tilapia during storage in ice was examined by assessing changes in texture, water-holding capacity (WHC), and biochemical characteristics of myofibrillar protein throughout 7 days of storage. The hardness significantly decreased from 471.50 to 252.17 g, whereas cooking and drip losses significantly increased from 26.5% to 32.6% and 2.9% to 9.1%, respectively (P < 0.05). Myofibril fragmentation increased, while myofibrillar protein sulfhydryl content and Ca2+-ATPase activity decreased from 119.33 to 89.29 μmol/g prot and 0.85 to 0.46 μmolPi/mg prot/h, respectively (P < 0.05). Correlation analysis revealed that the myofibrillar protein phosphorylation level was positively correlated with hardness and Ca2+-ATPase activity but negatively correlated with WHC. Myofibrillar protein phosphorylation affects muscle contraction by influencing the dissociation of actomyosin, thereby regulating hardness and WHC. This study provides novel insights for the establishment of quality control strategies for tilapia storage based on protein phosphorylation. • Myofibrillar protein phosphorylation was negatively correlated with cohesion and WHC. • Phosphorylation was positively correlated with hardness and Ca2+-ATPase activity. • Phosphorylation affects tilapia quality by influencing dissociation of actomyosin. [ABSTRACT FROM AUTHOR]

In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (−7 °C) fast sub-freezing (−38 °C until the core temperature achieved to −7 °C), superchilling (−1 °C) and fast frozen (−38 °C until the core temperature achieved to −18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage. • Factory fast freezing and home refrigerator slow freezing of beef were simulated. • The differences of beef under sub-freezing and other groups were compared. • Beef of the fast sub-freezing group has better water holding capacity. • The reasons for the better tenderness in the fast sub-freezing group were analyzed. • The advantages of fast sub-freezing in beef storage were demonstrated. [ABSTRACT FROM AUTHOR]