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This study compares the nutritional composition of two commercially important crustaceans, Farfantepenaeus notialis and Macrobrachium vollenhovenii, to assess their dietary suitability. Proximate and mineral analyses were performed on dried samples of each species, evaluating fat, protein, ash, moisture, and mineral concentrations. Results reveal significant differences. F. notialis showed higher fat (1.79% ± 0.001%) and protein (6.69% ± 0.2%) compared to M.vollenhovenii (fat: 1.54% ± 0.001%; protein: 5.34% ± 0.4%), making it a more energy-dense protein source. Conversely, M. vollenhovenii had higher ash (5.38% ± 0.002%) and moisture (22.12% ± 0.004%), with higher calcium (256.24 mg/g ± 0.74) and potassium (71.02 mg/g ± 0.76) content, key for bone health and cardiovascular function. F. notialis was richer in iron (5.18 mg/g ± 0.03), useful for preventing iron deficiency. Both species had substantial zinc levels (~ 0.8 mg/g), essential for immune health. T-tests confirmed significant differences in nutritional parameters and minerals. The findings highlight the benefits of including both species in diets for improved nutritional diversity, especially in regions with limited food options. [ABSTRACT FROM AUTHOR]

In New Zealand, willow and poplar are used on hill farms for erosion control and to supplement pasture during low pasture periods. Some native shrubs are browsed by wild herbivores but remain unexplored for farmed ruminants. We evaluated the seasonal nutritional composition of five native New Zealand shrubs (Karamū, Pāpāuma, Karo, Whauwhaupaku, and Houhere) and compared them with willow (Kinuyanagi). Leaf and edible stem were analysed for nutritional composition and in vitro digestibility following AOAC procedures. Results showed that except Houhere, all other native shrubs leaves had lower crude protein (CP) (11 MJ/ kg DM) than Kinuyanagi. Kinuyanagi leaves were comparable to Houhere in ME and CP in spring but had lower CP in summer. Stem nutritional composition was similar across all shrubs. Acid and neutral detergent fibres in edible portions were comparable to those in common pastures, fodder crops, and forages in New Zealand. The findings suggest native shrubs could supplement low ME in summer pastures or winter herbage scarcity, but further research is needed on animal preference and intake. [ABSTRACT FROM AUTHOR]

Jilungin (Terminalia canescens) is a native Australian plant and the Indigenous "Nyul Nyul" people of the Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health‐beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti‐nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC‐MS/MS (Ultra‐performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (p < 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against Staphylococcus aureus and Bacillus cereus. Its infusion and methanolic extract were safe on the studied cell lines (Caco‐2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well‐being. Practical Application: Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Processing sustainability and the concept of zero waste discharge are of great interest for many industries. Every year, fruit and vegetable processing industries generate huge amounts of by-products, which are often intended for animal feed or discarded as waste, posing a problem to both environmental and economic points of view. However, to minimize the waste burden, the valorization of these residues received increased interest. In fact, fruit and vegetable by-products are an excellent source of valuable compounds, such as proteins, dietary fibers, lipids, minerals, vitamins, phenolic acids, flavonoids, anthocyanins, carotenoids, and pigments, which can be recovered and reused, creating new business prospects from a circular economy perspective. Understanding the chemical characteristics of these materials is a key concern for their valorization and the identification of their most appropriate intended use. In this study, the phytochemical and functional properties of fruit and vegetable processing by-products (peel and pomace) were investigated. Samples of different plants (i.e., apple, black and orange carrot, cucumber, kumquat, mango, parsnip, peach, black plum) were analyzed using chemical analytical methods and characterized using Fourier Transform Mid-Infrared spectroscopy (FT-MIR). The results highlighted their high nutritional composition in terms of protein, lipids, fiber, and ash, as well as bioactive and antioxidant profiles. These characteristics make these residues suitable as natural ingredients for the development of high-added-value products in food, cosmetic, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

In many regions of Ethiopia, particularly in the study area, high‐quality livestock feed is scarce, particularly during the dry season. Indigenous browse species could potentially offer alternative sources of feed, but their potential has not been fully exploited, owing to a lack of detailed information. Without detailed information on the nutritional value of indigenous browse species, it is difficult to assess their suitability as feed sources. This knowledge gap indicates that even if these plants are abundant, they may not be used effectively because their nutritional benefits are not well understood. The objective of the present study was to fill this gap by systematically evaluating the biomass yield and nutritional content of indigenous browse species. The mean biomass yields for various indigenous browse species varied significantly (p < 0.05) among species, with Ficus thonningii producing the highest, whereas the biomass yields of Vernonia amygdalina were the lowest. Arundinaria species exhibited the highest NDF content (68.5%), whereas V. amygdalina had the lowest NDF content (46.8%). The crude protein content varied significantly (p < 0.05) among the species, with Acacia albida having the highest (20.3%), whereas the crude protein content of Carissa edulis was the lowest (13.3%). Hence, the crude protein content of all indigenous browse species is sufficient to meet the maintenance needs of cattle, sheep, and goats because, as stated by Kearl and NRC, the crude protein levels required for maintenance in these animals range from 7% to 10%. The crude protein content of indigenous browse species is sufficient to meet the milk production requirements of sheep and goats because the crude protein levels required for milk production for these animals range from 12% to 16%. For lactating dairy cows and growing beef cattle, Kearl recommended CP values of 14%–18% and 12%–16% required, respectively. Therefore, indigenous livestock producers should incorporate these species into their production systems to enhance productivity. This approach can also help mitigate the high costs associated with concentrate feeds, which are typically expensive. [ABSTRACT FROM AUTHOR]

Lentils (Lens culinaris Medik.), the earliest legumes grown by humans, are essential food sources in many countries. This review summarizes the nutrient profile, phytochemical profile, sensory properties, bioaccessibility, along with health benefits of lentils. Lentils are not only rich in protein, carbohydrates, and fats but various bioactive substances, especially flavonoids and phenolic acids. However, their bioavailability is poor due to the presence of certain antinutritional factors, containing tannins, phytic acid, protease inhibitors as well as lectins. Specific information for the bioaccessibility and bioavailability of phenolics and minerals in lentils is listed. Besides, several conventional along with novel techniques that used to improve bioaccessibility and bioavailability of lentils, such as soaking, dehulling, thermal processing, isoelectric precipitation, pulsed electric field, and high-pressure processing are introduced as well. In addition, various potential health benefits are reviewed, including anti-inflammatory, anticancer, antidiabetic, and anti-obesity properties. Thereby, increased consumption and utilization of lentils as functional foods are considered the key to combating certain chronic diseases in the human body. Lastly, some suggestions are put forward for the future direction of lentils. [ABSTRACT FROM AUTHOR]

Smooth cordgrass (Spartina alterniflora) is a native salt marsh plant along the Atlantic coast but has become an invasive species in coastal regions in China, as well as other areas. Utilizing it for resources has become a control measure in reducing the spread of S. alterniflora. This study assesses the nutritional and phytochemical properties of the edible stems of S. alterniflora collected from three locations in Fujian province, China. The tender stems of S. alterniflora exhibit a rich nutritional profile, with high levels of protein, carbohydrates, and fats, and significant amounts of essential vitamins, minerals, and antioxidants, indicating their potential as a nutritious addition to the diet or forage. In addition, the levels of potential contaminants, including nitrate, nitrite, cadmium, lead, and chromium, are below the established safe thresholds for consumption. Our results provide valuable information for the sustainable utilization of S. alterniflora resources and will contribute to the integrated control of S. alterniflora. [ABSTRACT FROM AUTHOR]

Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is the analysis and characterization of the waste from quince after its processing to observe its properties and its potential use in different industries as a functional ingredient, thus favoring the circular economy and sustainability. Quince by-product nutritional parameters such as proteins, fibers, sugars, vitamins, and minerals were analyzed. Also, the antioxidant capacity was measured by various methods: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), antioxidant capacity in Trolox equivalent antioxidant capacity (TEAC/ABTS), and total polyphenol content (TPC). Finally, the antimicrobial capacity against different postharvest-pathogenic fungi was measured in direct sample and extract. The nutritional results showed a nutritional profile rich in soluble and insoluble fiber, potassium, calcium, and magnesium, and low in fat. The antioxidant results from the extract showed significant levels of phenols and higher antioxidant capacity from the extracted sample. No positive results were found in the antimicrobial capacity study. Quince by-products could be a potential ingredient in the industry due to their nutritional composition and antioxidant content. [ABSTRACT FROM AUTHOR]

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3–2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread's shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality. [ABSTRACT FROM AUTHOR]

Objective To investigate the relevancy between diet and colostrum nutrition in pregnant women in the second and third trimesters. Methods A total of 378 pregnant women who met the inclusion and exclusion criteria and were registered in the Obstetrics and Gynecology Hospital, Fudan University from Jun 2022 to Apr 2023 were included in the study by continuous sampling method. General information, diet in the second trimester, diet in the third trimester and colostrum data 48-72 h after delivery were collected. The relevancy between daily dietary nutrient intake and colostrum quality in pregnant women during the second and third trimesters was analyzed. Results All of the 378 subjects met the colostrum collecting criteria. We found that dietary fat intake during the second trimester was positively correlated with colostrum quality (OR=2.408, 95%CI: 1.086-5.338), and energy was negatively correlated with colostrum quality (OR=0.319, 95%CI：0.157-0.651). Dietary protein intake in the third trimester was positively correlated with colostrum quality (OR=5.905, 95%CI: 1.757-19.842). Conclusion There is a certain relevancy between diet and colostrum nutrition. A reasonable diet during pregnancy is recommended to promote the quality of colostrum. [ABSTRACT FROM AUTHOR]

Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in one of the Herzegovinian regions, following drying processes at 70 °C/12 h, 85 °C/10.5 h, and 100 °C/5.5 h, together with their effects on fruit texture, mass, and composition. The notable increase in sugar content emphasises the potential of dried Japanese persimmon as a nutritious snack. No significant increase in microorganism representation was observed across all samples. Persimmons dried using a dehydrator exhibited the most preserved nutritional properties, and were rated highest in sensorial evaluations. However, due to its high water content and browning, the sample dried at 100 °C in an autoclave was excluded from sensory testing. [ABSTRACT FROM AUTHOR]

A new approach to supplying foods and feeds that are high in protein has emerged in the form of insect farming. Insect‐farmed food may also serve as part of a sustainable diet for humans. The mealworm Tenebrio molitor L. (Coleoptera: Tenebrionidae) is the most widely consumed insect worldwide. In this study, 10 larval diets were tested in the laboratory to determine their suitability for mass‐feeding mealworms at 28 °C and 60–65% r.h., in a completely randomized design. Various larval diets had a significant impact on the biological features of T. molitor. The larvae, pupae, and adults were greater on diets containing wheat bran alone and wheat bran in combination with maize and porridge. Larval mortality was significantly higher (60.7%) on a diet with porridge alone, compared to a control diet, followed by diets with porridge in combination with barley (55.6%) or maize (50.6%). Sex ratio was also affected by the tested larval diets. Female hatch (65%) was higher than male hatch (35%) on diet containing wheat bran alone as compared to all other diets. The findings contribute to optimizing mealworm rearing practices for sustainable food production and promote the potential use of mealworms as a viable protein source – especially livestock diets based on mealworm reared on wheat bran show promise. [ABSTRACT FROM AUTHOR]

Barley (Hordeum vulgare) is a winter crop well known for its small-seeded grains and self-pollinating characteristics. The flour derived from barley grains plays a crucial role in numerous processed food items, contributing to their taste and nutritional value. Barley consists of complex carbohydrates (80%), proteins (11.5–14.2%), lipids (4.7–6.8%), β-glucans (3.7–7.7%), and ash (1.8–2.4%). Beyond its other nutrients, barley boasts a good reservoir of phenolic compounds (1.2–2.9 mg/g GAE). This abundance of beneficial compounds positions barley as an attractive industrial substrate. In this review, the nutritional composition and bioactive profile of barley are discussed in a systemic manner, emphasizing its potential in the development of innovative barley-based products that promote health and well-being. By incorporating barley into various food formulations, industries can not only boost nutritional content but also offer consumers a wide range of health benefits. In conclusion, barley's diverse applications in food and health highlight its essential role in promoting healthier living. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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 Storage & Process is the property of Tianjin Academy of Agricultural Sciences 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.)

Kodo millet (Paspalum scrobiculatum) is a minor millet with high nutritional properties and exhibits exceptional drought-tolerance and insect-resistance. But, the processing of this millet offers considerable challenges due to the presence of thick layers of hull. Hydrothermal pre-treatment before milling has been reported to reduce grain fragility and nutrient loss. The current study aims to assess the effect of hydrothermal pre-treatments on the dehulling, polishing, and nutritional characteristics of kodo millet. The grains were subjected to soaking (4, 6 & 8 h), steaming (10 min), and drying (till 12% moisture content) before polishing. The hydrothermally treated grain is polished by applying shearing and abrasion forces sequentially. The number of shearing passes (2, 4 & 6), and abrasive polishing time (20, 40 & 60 s) has been varied. Multivariate analysis has also been carried out to understand the correlation between different process variables. Results demonstrated that the treatment conditions significantly affect the dehulling and polishing efficiencies and the nutritional compositions of the grain. The increase in shearing and abrasion action increased the dehulling and polishing efficiencies, respectively. The study's findings could potentially be installed to increase the dehulling and polishing efficiencies while reducing grain losses. [ABSTRACT FROM AUTHOR]

Gardenia fruit oil is an edible vegetable oil extracted from gardenia fruit, which possesses various health benefits including antioxidation, anti-inflammation, anti-cancer, anti-depressant, and liver protection. Its unsaturated fatty acids account for more than 70% of the total fatty acids, and it also contains phenolic acids, tocopherols, phytosterols and other active components. In this review, the extraction process, nutritional composition and health effects of gardenia fructus oil were systematically introduced, and the key work that should be focused on the high-value utilization of gardenia fructus oil in food, cosmetics and biomedicine was prospected.

Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in one of the Herzegovinian regions, following drying processes at 70 °C/12 h, 85 °C/10.5 h, and 100 °C/5.5 h, together with their effects on fruit texture, mass, and composition. The notable increase in sugar content emphasises the potential of dried Japanese persimmon as a nutritious snack. No significant increase in microorganism representation was observed across all samples. Persimmons dried using a dehydrator exhibited the most preserved nutritional properties, and were rated highest in sensorial evaluations. However, due to its high water content and browning, the sample dried at 100 °C in an autoclave was excluded from sensory testing.

Penaeus monodon is a crucial economic crustacean globally and a focal point of aquatic research. Germplasm resources provide a diverse food source for humans, meeting various nutritional needs; they also maintain plant and animal gene banks, enhancing resilience, adaptability, and promoting ecological balance in terms of genetic diversity. To accurately assess the germplasm resources of P. monodon, we conducted a comprehensive investigation. We analyzed muscle characteristics, nutrient content, amino acids, fatty acids, and genetic diversity using whole-genome sequencing in six P. monodon groups. The results showed that the crude protein content of the six groups of P. monodon was 21.17–24.60 g/100 g, crude fat content was 0.60–0.80 g/100 g, essential amino acid content was 5.44–6.41 g/100 g, total amino acid content was 15.68–18.63 g/100 g, and total fatty acid content was 354.78–587.43 mg/100 g. Genetic differentiation index (Fst) values ranged from 0.029 to 0.604 for six groups. PmSZ has a good genetic condition. There was no significant difference in crude fat in conventional nutrients, and the difference in biochemical indexes T-AOC, CAT, and SOD was not significant (P > 0.05). The noteworthy point is that the analysis of genetic diversity reveals a moderate level of genetic diversity. PmDF and PmZH exhibit the highest degree of differentiation, while PmRP and PmZH show the lowest degree of differentiation. Our survey results establish a critical foundation for comprehending and harnessing the germplasm resources essential for selectively breeding robust P. monodon populations. [ABSTRACT FROM AUTHOR]

Lemna aequinoctialis (duckweed) is the smallest and fast-growing aquatic plant species producing protein-rich biomass with high protein nutritional value, phytoremediation capacity, and nutrient removal from wastewater. Duckweed may also be used as a new potential bioreactor for biological products, such as vaccines, antibodies, and pharmaceutical proteins. Based upon the potential importanc of L. aequinoctialis in phytoremediation and as a bioreactor the aim of this study was to (1) characterize the chemical and nutritional profiles of L. aequinoctialis biomass utilizing an integrated multi-trophic aquaculture system (IMTA) and a pond, and (2) investigate the cytotoxic potential of different concentrations of organic extracts and fractions using the MTT bioassay. EDXRF and ICP-MS analyses indicated the presence of trace elements in lower amounts in relation to the biomass of L. aequinoctialis in the lagoon, emphasizing the importance of plant inclusion management to reduce bioaccumulation of these elements. Analysis of mineral profiles, fatty acids, and amino acids indicated a satisfactory nutritional composition for the use of biomass as a bioproduct. Pigment analysis showed a high concentration of carotenoids, especially astaxanthin. After standardizing the controls, the MTT cell viability test was carried out utilizing rat hepatoma cell line (HTC), which are metabolizing cells that were treated with aqueous or ethanolic extracts and the dichloromethane, ethyl acetate, and methanol fractions at different concentrations. No apparent cytotoxic potential was observed following treatments, since there was no significant reduction in cell viability. Therefore, this study provides information regarding the biomass of L. aequinoctialis derived from the IMTA system, which might support further research into the application of this species as a bioproduct. [ABSTRACT FROM AUTHOR]

The effect of germination degree (shoot length) on the content of nutritional and bioactive components, antioxidant activity was investigated in tartary buckwheat whole grain powder (TBWGP). The findings demonstrated that as germination degree increased, the absolute contents of total starch, protein and fat fractions as well as the ratio of straight-chain starch to total starch in TBWGP decreased, and the content of dietary fiber (IDF, SDF, TDF) elevated (P

This study, conducted between February 2016 and October 2017 on the coast of Erdek in the Marmara Sea, established two longline systems (buoy and pipe). Monthly growth rates of juvenile mussels placed in polyethylene and polyamide nets within these systems were monitored. The monthly chemical composition and meat yield of mussels that reached harvest size were analyzed in both systems. Environmental parameters were measured monthly to assess environmental conditions. The highest meat yield of harvested mussels was recorded in January, with values of 36.99 ± 0.72% for mussels cultured in the pipe system and 31.43 ± 1.82% for those cultured in the buoy system. The highest growth in mussels was achieved in the group cultured in the pipe system within polyamide nets. The December sample showed the highest moisture content of 83.98% and the highest ash content of 2.34%. The highest crude fat content was found in the September sample. The June sample had the highest protein content. The Black Sea, Sea of Marmara, and Aegean Sea offer suitable areas for mussel cultivation. Currently, mussel farming is conducted in these areas, producing tens of thousands of tons annually. This publication contributes to the expansion of the production process.

In this study, the basic nutritional components and physicochemical indicators of camel milk were measured during the early, middle, late, and dry lactation stages to explore their variation patterns throughout the entire lactation process. Meanwhile, quantitative proteomics was employed to analyze the differential proteins between camel colostrum and mature milk and their potential functional information was uncovered. The results showed that the contents of basic nutrients (protein, fat, lactose, and total solids) in camel milk was the highest at the early lactation stage, and subsequently decreased as lactation proceeded. The physicochemical properties of camel milk varied with lactation period. Milk density and refractive index were the highest at the early lactation stage, and then significantly decreased (P < 0.05). The pH and titratable acidity of camel milk were the highest (6.89 and 20.71 °T, respectively) at the dry lactation period. However, lactation period had little effect on the electrical conductivity of camel milk. High-abundance protective proteins such as immunoglobulins, insulin-like proteins, and lactoferrins were found in camel milk, and a total of 641 significantly differential proteins were identified between camel colostrum and mature milk (P < 0.05). In addition, the high-abundance proteins in camel colostrum were mostly related to immune response, anti-inflammatory effect, tissue protection and repair, and metabolic processes, indicating that camel colostrum was more helpful in establishing the immune system against microbial infections in camel calves. This study provides a deep insight into the physicochemical properties of proteins in camel milk during lactation, thereby providing valuable information for the development of functional foods.

In this study, the nutrient, amino acid and anthocyanin composition of three varieties (Rose Honey, Cloud Dance, and French Wild) of wine grape pomace from Yunnan were investigated. Subsequently, the in vitro antioxidant and hypoglycemic activities of the free, esterified and bound phenols extracted from each variety of wine grape pomace were evaluated in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activities, ferric reducing power, α-glucosidase and α-amylase inhibitory activities. Meanwhile, qualitative analysis of phenolic compounds was conducted using high performance liquid chromatography (HPLC). The results showed that the three varieties of grape pomace had similar nutrient composition, characterized by high dietary fiber content, low fat content, and abundant content and reasonable composition of essential amino acids. Overall, Rose Honey had the highest nutritional value. Furthermore, two types of anthocyanidins and 34 types of anthocyanins, primarily in the form of 3-O-glucoside, were identified in all the samples. Notably, Cloud Dance showed the highest number and amount of anthocyanidins, followed by Rose Honey. Additionally, among the three varieties of grape pomace, Rose Honey exhibited the highest total phenol content and the strongest antioxidant capacity and α-glucosidase inhibitory activity, but its α-amylase inhibitory activity was similar to that of French Wild. Regarding the different forms of phenols, the total content and in vitro antioxidant capacity of bound phenols were higher than those of free and esterified phenols, whereas the esterified phenols demonstrated higher α-amylase inhibitory activity. A total of 18 phenolic compounds were detected in the three varieties of grape pomace, with Rose Honey being found to contain a larger number of phenolic compounds (16) than the other two varieties. Moreover, the content of bound phenols was higher than those of free and esterified phenols. In conclusion, these three varieties of grape pomace possess good nutritional value and functional activities, which are suitable to be developed as functional food ingredients due to their high dietary fiber content and low fat content as well as antioxidant and hypoglycemic activity. Among these three varieties, Rose Honey has the greatest development potential. The findings of this study provide important reference for the high-value comprehensive utilization of Yunnan wine grape pomace and even for the development of the highland grape wine industry in Yunnan.

The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric value. Also, they are rich in essential minerals like potassium, phosphorus, iron, and water-soluble vitamins. In addition, both mushrooms demonstrated significant antioxidant activity, with oyster mushrooms having a higher potential. Additionally, profiling of fatty acids and amino acids showed mushrooms having low caloric value and powerful nutrition composition that makes them suitable for developing healthy dietary choices for better human health.

A daily L-8800 amino acid analyzer and an Agilent 6890-5973N gas chromatography-mass spectrometer were used to analyze the muscle amino acid and fatty acid content of fresh and frozen Brachymystax lenok at-20 ℃ for 12 hours. The effect of freezing on the taste of fine scale salmon muscle was analyzed. The results showed that there were significant differences in the content of muscle amino acids and fatty acids between fresh and frozen Brachymystax lenok. Freezing could to some extent reduce fatty acids such as C18:1n-9, C16:1n-7 and C17:1n-7 in muscles, as well as amino acids such as glutamic acid and glycine, but it was still a high-quality source of amino acids and fatty acids. [ABSTRACT FROM AUTHOR]

Vernonia amygdalina is a perennial shrub that belongs to the family Asteraceae. The herb is an indigenous African plant that grows in most parts of sub-Saharan Africa. It is probably the most used medicinal plant in the genus Vernonia. Previous studies on the traditional medicinal value, nutritional composition, classes of phytochemical or compound isolation, and evaluation of their pharmacology activity are numerous. This provokes us to review and provide up-to-date evidence-based information on the study plant. A systematic online search using the databases of Google Scholar, PubMed, Science Direct, Wiley, Elsevier and Sci-Hub was carefully applied, using some important key words to get appropriate information. The leafy part of Vernonia amygdalina contributes greatly to the nutritional requirements for human health and to food security since it contains enough concentrations of proximate composition, minerals, and vitamins. The plant parts are used in traditional medicine for many human and animal healthcare purposes, including diarrhea, diabetes, wound healing, tonsillitis, evil eye, retained placenta, headache, eye disease, intestinal parasite, bloating, hepatitis, toothache, anthrax, malaria, urine retention, gastritis, stomach disorders, and snake bites. The chemical analysis revealed the presence of flavonoids, alkaloids, saponins, tannins, triterpenoids, sesquiterpene lactones, steroids, cardiac glycosides, oxalates, phytates, cyanogenic glycosides, and phenols. Additionally, various compounds such as vernolide, luteolin, vernodalol, vernoamyoside A, vernoamyoside B, isorhamnetin, glucuronolactone, and 1-Heneicosenol O-ß-D-glucopyranoside were isolated. Some of the isolated compounds pharmacological activity was evaluated against some diseases and showed antioxidant, antibacterial, antifungal, antihelmintic, anticancer, and anti-inflammatory potencies. Thus, the review provides comprehensive information about ethnomedicinal value, nutritional composition, isolated classes of phytochemicals, and compounds, including an evaluation of the pharmacological activity of the isolated compounds of Vernonia amygdalina. A review with this much information could be extremely valuable for future research on developing innovative nutraceutical products. [ABSTRACT FROM AUTHOR]

• The study was commenced to collect and revise data pertaining to the biological impacts of Adansonia digitata. • Our attention was directed towards scholarly articles released from 2015 to January 2024, as documented in the Scopus database. • There is little research conducted on Adansonia digitata plant despite its popular medicinal importance, so we shed light on this plant. Adansonia digitata L. is a highly esteemed and versatile tree native to Africa. It offers numerous benefits in terms of providing medication, food, clothing and serving as a vital source of natural remedies. The increasing demand for natural remedies as opposed to synthetic ones has prompted the exploration of several alternative natural products. The study reviewed research articles published from 2015 to January 2024 and indexed in the Scopus database to provide an up-to-date report on the species' scientific significance. Searches for research papers have been conducted via Elsevier, Springer, Google Scholar, Taylor & Francis, PubMed, and Scopus using " A. digitata ," "chemical composition," "antioxidant," "antibacterial," "antidiabetic," "anticancer," and other pertinent terms. It has been scientifically demonstrated that this plant's fruits, leaves, bark, roots, and seeds all have medicinal potential. This research highlighted the significant potential of the A. digitata tree as a valuable reservoir of phenolic and flavonoid compounds, which can be effectively harnessed for pharmacological purposes. Research undertaken in vitro and in vivo has provided evidence of this plant's helpful role in preventing and treating many ailments. The A. digitata tree exhibits significant potential as an antioxidant and antimicrobial agent as well as an antidiabetic and hepatoprotective agent. A comprehensive evaluation of the compounds identified in the A. digitata tree will yield extremely interesting results. The mechanism of action and clinical assessment should further be determined to ascertain the plant traditional, in vitro, and in vivo animal-documented results. [ABSTRACT FROM AUTHOR]

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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process of Durvillaea spp., a brown seaweed. An untargeted metabolomics approach was employed to screen metabolites and annotate molecules with nutraceutical properties. Two products, each representing a distinct consortia of co-cultured fungi, named Myco 1 and Myco 2, were analysed in this study. These consortia demonstrated superior properties compared to those of Durvillaea spp., showing significant increases in total protein (~238%), amino acids (~219%), and β-D-glucans (~112%). The protein contains all essential amino acids, a low fatty acid content, and exhibits high antioxidant activity (21.5–25.5 µmol TE/g). Additionally, Myco 2 exhibited the highest anti-alpha-glucosidase activity (IC50 = 16.5 mg/mL), and Myco 1 exhibited notable anti-lipase activity (IC50 = 10.5 mg/mL). Among the 69 top differentially abundant metabolites screened, 8 nutraceutical compounds were present in relatively high concentrations among the identified mycoproteins. The proteins and polysaccharides in the mycoprotein may play a crucial role in the formation and stabilization of emulsions, identifying it as a potent bioemulsifier. In conclusion, the bioconversion of Durvillaea spp. results in a mycoprotein with high-quality protein, significant nutritional and functional value, and prebiotic and nutraceutical potential due to the production of unique bioactive compounds. [ABSTRACT FROM AUTHOR]

The utilization of yellow mealworm, Tenebrio molitor (Linnaeus, Coleoptera: Tenebrionidae), for food and feed is gaining interest globally. However, its production is hindered by expensive commercial diets. This study assessed mealworm growth performance, survival, bioconversion, and nutritional composition when fed on wheat bran (WB) with different inclusion levels (25%, 50%, 75%, and 100%) of Irish potato waste (PW). Results indicated that mealworms fed on diets with 25%–75% PW had increased body length and 1–2 times higher weight gain compared to sole WB and PW diets. The survival rate was 93%–94% across all diets. Mealworms fed on WB had a feed conversion ratio of 3.26, while the efficiency of diet conversion increased with PW inclusion levels. Mealworms fed on diets with 75% PW inclusion had the highest crude fat (48%) and energy levels (598 kcal/100 g), while sole WB produced mealworms with the highest crude protein (55%). The acid detergent fiber achieved using 100% WB was 2- to 3-fold higher, but the crude fiber and neutral detergent fiber did not vary significantly. Considerable amounts of lysine (1.6–2 mg/100 g), methionine (0.5–0.7 mg/100 g), leucine (1.4–2 mg/100 g), and threonine (0.8–1 mg/100 g) were achieved in the mealworm larvae. Our findings revealed that cheap agricultural by-products could be successfully used for the mass production of mealworms, substantially contributing to reduced production costs. Further exploration of the nutrient-dense mealworm larvae for the development of novel food and feed products is crucial. [ABSTRACT FROM AUTHOR]

Edible insects are gaining recognition as a sustainable and healthy alternative to traditional animal proteins, with various implications for global food security. This review examines their nutritional composition, emphasizing their high protein content, important fatty acids, vitamins, and minerals. Edible insects are an excellent source of nutrients such omega-3 and omega-6 fatty acids, B vitamins, iron, and zinc, all of which are essential for good health. However, their use has both advantages and disadvantages; potential health benefits include increased nutrient intake and dietary variety, whereas allergens, antinutritional factors, and food safety must be considered. The adoption of insects in modern diets is heavily influenced by cultural and societal factors. Traditional practices in different societies suggest its feasibility as a food source, while Western reluctance originates from cultural preconceptions and sensory aversions. Educational campaigns, novel food products, and successful marketing are all examples of strategies for increasing acceptability. Edible insects have great potential as a sustainable food source, but their effective integration into diets will require overcoming health concerns and cultural hurdles, ultimately contributing to a more secure and diverse global food system. [ABSTRACT FROM AUTHOR]

The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional potential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activity) and (iii) assess the main volatile compounds composition. The protein content was considerably high (32–44 mg/100 g dw) for all the microalgae strains. The DPPH scavenging potential range was 14–25 mg Trolox/100 g dw (highest for T. chuii) and the ferric reducing power ability range was 13–67 µmol Trolox/dw (higher for T. chuii). The total phenolic content range was 2–7 mg of gallic acid equivalents/g dw, for M. gaditana and T. chuii, respectively, which was mainly due to the presence of catechin (1–9 µg/g dw), epicatechin (3–29 µg/g dw), and vanillic acid (1–14 µg/g dw). The ɑ-amylase inhibitory potential range was 26–42%. C. vulgaris was richer in chlorophyll a (18 mg/g dw), whilst T. chuii was particularly rich in chlorophyll b (29 mg/g dw). P. tricornutum showed the highest carotenoid content (4 mg/g dw). Aldehydes and alkanes were the major compounds identified in M. gaditana, whereas alcohols and N-based compounds existed in higher amounts in P. tricornutum. T. chuii and C. vulgaris were enriched in ketones and alkenes. This study's novelty lies in its comprehensive and integrative analysis of the nutritional, bioactive, and volatile properties of four distinct microalgae strains. By providing detailed comparisons and highlighting potential applications in functional foods, it offers a unique contribution to the field of microalgae research and its practical application in the food industry. This multifaceted approach sets it apart from existing studies, offering new insights and opportunities for leveraging microalgae as valuable food ingredients. [ABSTRACT FROM AUTHOR]

Brazil, the world's largest soybean producer, owes its success to the cultivation of glyphosate-resistant (GR) cultivars. However, the soybean yields lag behind those obtained in areas managed for high productivity. Glyphosate-induced hormesis holds promise for increasing crop yields, but the potential evolution of resistance in certain weed species poses a challenge to foliar applications under field conditions. This study assessed the effects of a hormesis-inducing glyphosate dose [90 g acid equivalent (ae) ha−1] on the agronomic characteristics and yield of four GR soybean cultivars. The evaluation was conducted in field settings across various Brazilian locations, considering foliar, seed, and seed + foliar treatments. The results showed variations in dry mass, root nodules, nutrient composition, plant height, pods, and yield, primarily influenced by environmental conditions, soil quality, and, ultimately, the interaction between GR cultivars and treatments. Total dry mass consistently increased with glyphosate, with seed and seed + foliar treatments showing the most substantial increases (7–21%). All three treatments increased nodulation by up to 36% across locations and cultivars, with seed + foliar treatment causing notable increases in nodule dry mass (up to 56%), followed by seed treatment (41%). Nutrient composition, especially for N, P, Br, and Fe, displayed location-dependent variations. Plant height varied among locations and cultivars, with minimal differences between treatments. Glyphosate treatments increased pod numbers (10 to 35%) and yields (11 to 42%) of soybean in seed and seed + foliar treatments. The findings highlight the potential of glyphosate hormesis as a viable tool for improving yields of GR soybean cultivars at the field level. However, the extent of benefits depends on the agronomic conditions of location, choice of cultivars, and herbicide application method. [ABSTRACT FROM AUTHOR]

Since time immemorial, molluscs have been a popular source of food in North East India. Given the historical importance of snail consumption in the region, the current investigation was carried out to assess the nutritional properties of mollusc meat/tissue and shell. Three species of freshwater snails (Cipangopaludina sp. Brotia costula, Filopaludina bengalensis) and the bivalve Lamellidens sp. were identified from five states of North East India. Proximate and elemental analyses of mollusc meat revealed high amounts of nutrients (more crude protein (range 26.75–22.83%) and low fat (3.82–2.70%)) and minerals (especially calcium). Additionally, high levels of polyunsaturated fatty acids were observed (maximum 1.95% in B. costula). [ABSTRACT FROM AUTHOR]

Background and Objectives: Dry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value‐added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant‐based protein ingredients. This study demonstrates the efficient processing of protein concentrates from Australian mungbean, which were characterized for key nutritional properties, phytochemical constituents, protein quality, and protein secondary structure. Findings: Milling and air classification of mungbean flour resulted in protein concentrates (fine fraction) with a protein content of 62.2 g/100 g (db), reflecting a two‐fold increase in protein content compared to the original flour (p <.05). Ash, fat, dietary fiber, and free phenolic and antioxidant compounds, also co‐concentrated with protein in the fine fraction (p <.05), imparting enhanced nutritional properties with the potential to deliver health benefits. The protein quality of dry fractionated mungbean protein concentrate was compared to a commercial source of mungbean protein isolate (88 g/100 g, [db]). Amino acid scores highlighted deficiencies in sulfur‐containing amino acids, methionine, and cysteine, as well as tryptophan and threonine. In vitro protein digestibility‐corrected amino acid scores for the mungbean protein concentrate and protein isolate were 63.7% and 59.5%, respectively. SDS‐PAGE protein profiles showed no major differences in protein composition, indicating that no specific types of proteins are lost during the dry fractionation process. Fourier transform infrared analysis of protein secondary structure showed that β‐sheets were the dominant structural component, with relative percentages of 36% and 49%, for the mungbean protein concentrate and isolate, respectively. Conclusions: There is significant potential for dry fractionation to deliver value‐added opportunities for Australian mungbean, through the production of protein concentrate ingredients with enhanced nutritional properties for use in new and existing foods. Significance and Novelty: Nutritional properties, protein quality, and protein secondary structure were compared for protein concentrates and protein isolates processed from Australian‐grown mungbean. Key findings from this study will inform pulse protein processors and pulse‐based food manufacturers. [ABSTRACT FROM AUTHOR]

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Bovine colostrum provides newborn calves with strong passive immunity, which will further affect the immunity of their offspring. Compared with other commercial dairy products, bovine colostrum emphasizes the limit of aflatoxin M1, pathogenic bacteria, microorganisms, antibiotics, stimulants, and other items, so it is safe to use. There are many reports that the use of bovine colostrum as a breast milk fortifier for preterm infants provides necessary immune support for premature infants, but the selection of bovine colostrum products chosen must be free of Bacillus cereus because they are very dangerous for premature infants. This also emphasizes that for the bovine colostrum that is used in preterm infants, more clinical research support is needed. At the same time, it should also be emphasized that the composition of BC is different from that of human colostrum, in particular, the main protein of BC is casein, while the main protein in breast milk is whey protein, especially α-lactalbumin, which together with ovalbumin is still the reference protein with the best biological value, especially for muscles. Therefore, bovine colostrum is currently not a complete substitute for breast milk. In recent years, in addition to reports of bovine colostrum use in preterm infants, studies have also found that bovine colostrum has immunomodulatory and promoting effects in adolescents, adults, and the elderly. This suggests that bovine colostrum has the potential to provide appropriate immune support for people of all ages. Therefore, this study aimed to evaluate the quality of nutritional characteristics of bovine colostrum on three dimensions. The effects of bovine colostrum on people of all ages is a narrative review of the effects of bovine colostrum on immunity in people of all ages. This review identified several classes of immunoactive substances in bovine colostrum, including immunoglobulins, cytokines, and enzymes, and compared the nutritional composition of bovine colostrum with mature milk, colostrum and mature milk in full-term breast milk, and colostrum and mature milk in preterm breast milk, to demonstrate that bovine colostrum provides a rich range of immunoactive components. In addition, the influencing factors affecting the quality of bovine colostrum (immunoglobulin) were reviewed, and it was found that individual differences, environmental factors, and processing methods had a great impact on the quality of BC. More importantly, the immunomodulatory effects of bovine colostrum in people of all ages were reviewed in detail (with an emphasis on preterm infants and immunocompromised children in neonates) as evidence to support the immunity effects of colostrum in people of all ages. This review hopes to use the above evidence to make people understand the health role of bovine colostrum as having a human immunomodulatory effect, and at the same time, when seeing the potential value of bovine colostrum in the future, the limitations of its application should also be deeply re-explored, such as lactose intolerance, allergies, etc., to provide effective solutions for the wide application of bovine colostrum. [ABSTRACT FROM AUTHOR]

Background: Moringa leaves are rich in macro and micronutrients; it is expected to produce weaning food that meets nutritional needs. This study aimed to produce an instant porridge formula that meets the terms and conditions of weaning food, including physical characteristics and nutrient contents. Methods: This study employed a completely randomized design experiment with three replications to evaluate the impact of moringa leaf flour (0, 5, 7.5, and 10 g/recipe) on infant weaning food prepared from soybeans and wheat. Soybean and moringa leaf flours were prepared following established protocols. Instant porridge production involved mixing, baking, drying, and grinding, followed by density and water absorption analysis using standard methods. Nutritional content was analyzed by a certified laboratory. Descriptive statistics and data visualization will be used to present the findings. Results: Formula F1 (5 g) has a preference category above 88% of panelists who accepted it based on aspects of color, texture, aroma, and taste. The average density of instant porridge is 0.53 g/ml, and the water absorption capacity is 1.74 ml/g. The nutritional content per 100 g of energy is 471 Kcal, protein 19.7 g, total fat 19.7 g, linolenic fatty acid 464 mg, total carbohydrates 54.7 g, sucrose 21.24 g, water content 3.5 g, iron 44.6 g, and calcium 117.2 mg. Conclusion: The instant porridge produced meets the essential physical characteristics required for infant weaning foods. Additionally, its nutritional profile, except for total fat, satisfies the energy and nutrient needs for infants aged 6-11 months. [ABSTRACT FROM AUTHOR]

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion 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.)

Miang is a traditional fermented food made from Assam tea leaves and consumed as a snack. This study investigated the underground Miang fermentation process practiced by the Luar ethnic group in Laos, specifically examining the nutritional composition and microbial dynamics. Lactic acid bacteria and yeast were dominant in the fermentation process, reaching 8.43 and 8.50 log CFU/g after one week before gradually declining, while the coliform bacterial count was at 5.31 log CFU/g in the initial week but became undetectable in the later stages of fermentation. Next-generation sequencing identified Firmicutes (75.02%) and Proteobacteria (23.51%) as the primary phyla. Bacterial genera included Lactobacillus (73.36%) and Acetobacter (21.06%), with fungi mainly represented by Pichia (85.52%) and Candida (13.45%). Fundamental microbes such as Lactobacillus and Acetobacter were predominantly present, alongside Pichia and Candida, in the fungal communities. Microbial activities played a crucial role in generating essential enzymes for Miang’s transformation. The nutritional transformation appears to be complete at 5 weeks of fermentation. The moisture content in the final products was approximately 74% and correlated with a change in nitrogen-free extract (NFE) and crude fiber. The fat content showed a slight increase from 1.3% to 2.52%, but protein content slightly declined from 17.21% to 16.05%, whereas ash content did not change significantly. Key polysaccharide-degrading enzymes, particularly pectinase and β-mannanase, were revealed and peaked at 48.32 and 25.32 U/g Miang, respectively. The total polyphenols increased from 103.54 mg/g dry Miang to 144.19–155.52 mg/g during fermentation. The lowered IC50 value indicated an increase in antioxidant activity. A fermentation period of at least 3 weeks proved to be optimal for enhancing antioxidant properties and bioactive compounds, and mitigating the risk of coliform bacteria. [ABSTRACT FROM AUTHOR]

Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the extractability of bioactive compounds, in this work, GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laboratory jars and a tray bioreactor under solid-state fermentation (SSF) conditions. During SSF, the activity of lignolytic (laccase and manganese peroxidase) and hydrolytic (xylanase, cellulase, β-glucosidase, and invertase) enzymes was measured, with the activities of laccase (2.66 U/gdb in jars and 0.96 U/gdb in the bioreactor) and xylanase (346.04 U/gdb in jars and 200.65 U/gdb in the bioreactor) being the highest. The effect of the complex enzyme system was reflected in the changes in the chemical composition of GP with increasing ash, crude protein, and free fat content: 28%, 10%, and 17% in the laboratory jars, and 29%, 11%, and 7% in the bioreactor, respectively. In addition, the biological treatment improved the extractability of 13 individual phenolic compounds. Therefore, the applied SSF technique represents an effective strategy to improve the profile of phenolic compounds and the nutritional composition of GP, promoting their valorization and opening the door for potential applications in the food industry and other sectors. [ABSTRACT FROM AUTHOR]

The consumption of fruits and vegetables is strongly encouraged in the nutritional recommendations presented in national and international guidelines, which strongly advise the intake of these elements as part of a healthy diet. However, this type of food matrix has a low post-harvest durability, making it necessary to apply techniques that extend its shelf life. Among the methods that can be applied, drying acts as a unitary operation of wide use, presenting low operational cost, ease of handling and wide variation of procedural techniques. However, it still remains a methodology seen as "critical" in the food sector, especially when the maximum focus of efforts is to obtain a material of high quality, nutritional and sensorial. In this context, foam layer drying has gained recognition as an effective and low-cost technique, where foam porosity and higher surface area-volume ratio provide high heat and mass transfer rates, reducing process time and improving the physical-chemical quality of the final product. We provide information capable of elucidating that drying requires a large amount of energy for the operation, and that many studies are still needed in order to optimize the process and guarantee the economic, nutritional and functional viability of the final product. [ABSTRACT FROM AUTHOR]

The study focuses on the wild Culter dabryi and Culter mongolicus from the waters at the mouth of Poyang Lake, employing conventional biochemical analysis methods to test the conventional nutritional components, amino acids, fatty acids, and minerals in the muscle tissues of both species of Culter fish, and to evaluate their nutritional value. The results show that the crude protein content of Culter mongolicus is higher than that of Culter dabryi, while the crude fat content is significantly lower than that of Culter dabryi (P<0.05). Both Culter dabryi and Culter mongolicus muscles contain the eight essential amino acids required by the human body, with the ratio of essential amino acids to total amino acids exceeding 40%, and the ratio of essential amino acids to non-essential amino acids exceeding 60%, all in line with the ideal pattern recommended by FAO/WHO. Both species of Culter fish contain six types of umami amino acids, with glutamic acid being the most abundant. The muscles of Culter dabryi and Culter mongolicus contain twelve unsaturated fatty acids, with a proportion exceeding 60%, and the combined content of EPA + DHA is 12.13% and 15.65%, respectively. The muscles of Culter mongolicus and Culter dabryi are rich in multiple mineral elements such as zinc, selenium, and calcium, with all mineral contents in Culter mongolicus being significantly higher than in Culter dabryi (P<0.05). The study indicates that both Culter dabryi and Culter mongolicus from the Poyang Lake area are high in protein and low in fat, with high nutritional value and great potential for development. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)