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The application of anthocyanins as red colorants in lipid-containing foods such as oil-in-water emulsions is challenging due to their ability to act as antioxidants and their instability under various environmental conditions. In this study, we investigated the kinetics of black carrot anthocyanin degradation and the subsequent color loss influenced by lipid oxidation reactions in 1% (w/w) flaxseed oil-in-water emulsions stabilized by 0.1% (w/w) sodium dodecyl sulfate (SDS) at pH 2 upon storage at 35 °C for ten days under light and in the dark. Oxidatively stable Miglyol oil-in-water emulsions and SDS solutions were used as reference. The results showed simultaneous formation of lipid hydroperoxides and degradation of anthocyanins. The addition of anthocyanins decreased lipid hydroperoxide formation, confirming the antioxidant activity of anthocyanins through radical scavenging mechanism. The kinetic modelling of lipid oxidation and anthocyanin degradation are particularly important for estimating color stability in colored emulsion-based food systems such as dairy or non-dairy milk or yoghurt drinks. [ABSTRACT FROM AUTHOR]

Almond milk is one of the popular plant-based milks due to its nutritional properties and health benefits. Recently, using alternative raw materials instead of Camellia sinensis tea has attracted more attention in order to increase kombucha's health benefits and improve sensory properties. This study aimed to obtain a beverage with enhanced functional properties by fermenting almond milk with kombucha as a new substrate source, providing an alternative to kombucha derived from green tea. In this context, we prepared kombucha beverages using green tea (KT) and almond milk (AMK) and analyzed specific dynamic parameters at different fermentation times (up to 14 days) to evaluate the effects of substrate sources. According to the results, as fermentation progressed, the pH and total soluble solids decreased and titratable acidity increased in both kombucha beverages. On the 14th-day samples, AMK exhibited the highest values in terms of DPPH radical scavenging activity (96.90%), CUPRAC (1.28 mmol Trolox/g), and total phenolic content (611.66 mg GAE/L). In AMK, the highest counts were reached on the 14th day of fermentation for acetic acid bacteria (7.99 log CFU/mL) and yeast (7.23 log CFU/mL), while the highest lactic acid bacteria value was determined on the 7th day of fermentation in AMK (7.44 log CFU/mL). On the 7th and 14th days of fermentation, acetic, gluconic, glucuronic, lactic and citric acids were detected at the highest levels in the AMK sample. Kombucha beverages showed suitable ethanol levels (0.35–0.74 g/L). The findings show that almond milk can be used as an alternative raw material in the development of kombuchas with higher bioactive potential and contribute to optimizing the fermentation process. [ABSTRACT FROM AUTHOR]

Pakistan has extremely poor breastfeeding indicators: fewer than half of infants under 6 months are exclusively breastfed, only 20% of infants are breastfed within the first hour of life, and nearly half are never fed colostrum. The country's high infant morbidity and mortality is in part due to this suboptimal infant feeding. A network of lady health workers (LHWs) employed by the government facilitate maternal and child health programs, including breastfeeding support in their communities. This study describes LHWs' perspectives and experiences regarding breastfeeding. We conducted semi-structured interviews with 14 LHWs and used thematic qualitative analysis to code and analyze the data. Our research revealed that LHWs use their role as members of the community and involve influential members of the family to build trust. Frequent home visits beginning prenatally help them address misconceptions about infant feeding. While they have strong knowledge about the benefits of breastfeeding and the importance of colostrum, they demonstrate gaps in their knowledge regarding breast conditions, the safe preparation of human milk substitutes, the physiology of milk production, and supporting mothers who are separated from their baby. Future training should address these areas where LHWs lack knowledge to help mothers facilitate early and exclusive breastfeeding. With adequate training, LHWs are uniquely positioned to use their role as trusted members of the community to effectively counsel families on the importance of breastfeeding and support the clinical needs of women during the perinatal time. [ABSTRACT FROM AUTHOR]

The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased health awareness and regulatory recommendations, consumer preferences have evolved toward low/no saturated fat food products. Reducing the saturated fat content of dairy products to meet market demands is an urgent yet challenging task, as it may compromise product quality and increase production costs. In this regard, oleogels have emerged as a viable milk fat replacement in dairy foods. This review focuses on recent advances in oleogel systems and explores their potential for incorporation into dairy products as a milk fat substitute. Overall, it can be concluded that oleogel can be a potential alternative to replace milk fat fully or partially in the product matrix to improve nutritional profile by mimicking similar rheological and textural product characteristics as milk fat. Furthermore, the impact of consuming oleogel-based dairy foods on digestibility and gut health is also discussed. A thorough comprehension of the application of oleogels in dairy products will provide an opportunity for the dairy sector to develop applications that will appeal to the changing consumer needs. [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.)

Purpose: Cow's milk is one of the most hydrating beverages, but many individuals choose not to consume dairy in their diet due to intolerance, allergy, or dietary preference. Milk is commonly replaced with plant-based beverages, including soya which has the most comparable protein content, but little is known about their hydration potential. This study compared fluid and electrolyte balance responses between a soya beverage and skimmed cow's milk. Methods: Ten healthy males [age 27 (6) y; body mass index 24.6 (2.3) kg/m2] completed two randomised counterbalanced trials, involving consuming 1000 mL water from approximately isocaloric amounts of skimmed cow's milk (MILK) or a sweetened soya beverage (SOYA), in four aliquots over 30 min in a euhydrated fasted state. Volume, specific gravity, and electrolyte (sodium, potassium, chloride) concentrations were determined in total-void urine samples collected pre-/post-beverage ingestion, and hourly for 180 min thereafter. Hunger, thirst, nausea and stomach fullness were rated proximal to urine samples. Results: Total urine mass (MILK, 986 ± 254 g; SOYA, 950 ± 248 g; P = 0.435) and urine specific gravity (P = 0.156) did not differ between trials. Potassium balance was greater in SOYA 0–180 min post-beverage (P ≤ 0.013), whilst chloride balance was greater in MILK 0–120 min post-beverage (P ≤ 0.036). Sodium balance (P = 0.258), total electrolyte balance (P = 0.258), and subjective measures (P ≥ 0.139) were not different between trials. Conclusion: Replacing cow's milk with a soya beverage did not negatively impact fluid balance in healthy young males, making it a viable option for those who choose not to consume dairy in their diet. [ABSTRACT FROM AUTHOR]

Consumers increasingly prefer lattes using alternative milk from plant-based sources. This study aims to find the factors affecting consumer intention to purchase lattes using alternative milk from plant-based sources and to compare the links between the factors and purchase intentions depending on two labels, "vegan" and "plant-based." An online, scenario-based experiment was conducted with a between-subjects design (plant-based: n=268, vegan: n=265), followed by a survey. In both groups, the results show that the perceived benefits positively affect purchase intention, but the perceived barrier (i.e., vegetarian stigma) did not. Perceived benefits and preference were higher when showing a "plant-based latte" label focusing on the presence of plant-based ingredients than when showing a "vegan latte" label focusing on the absence of animal-based ingredients. For the label "vegan latte," even if consumers are non-vegan, the higher their food curiosity, food snobbery, and food variety-seeking tendency, the higher their purchase intention. It suggests to marketers and menu developers what needs to be highlighted and which consumers to target to boost sales of latte using alternative milk. The findings emphasize the potential for labels to promote the purchase intention of alternative lattes, offering a strategy for changing consumer behavior. [ABSTRACT FROM AUTHOR]

Recently, more consumers have reached for plant-based milk substitutes, mainly for health, dietary, and flavour reasons. This study aimed to evaluate the physicochemical and bioactive properties and sensory profile of 10 selected rice drinks available on the EU market. Assessment of the physicochemical characteristics included measurement of soluble solids, pH, osmolality, foaming properties and colour parameters. Analysis of bioactive compounds involved the determination of polyphenolic compounds and antioxidant activity. Based on the manufacturer's data, the composition and nutritional value of the above-mentioned beverages were also analysed in this study. The tested beverages were characterised by a low fat content of 0.6–1.3 g/100 mL, derived mainly from added sunflower oil, but are a good source of energy (energy value of 37–55 kcal/100 mL), derived mainly from naturally occurring carbohydrates whose content ranged from 8.0–11.0 g/100 mL. The protein content of all rice drinks was shallow, not exceeding 0.5 g/100 mL. Of the ten rice drinks analysed, in only two were vitamins B12 and D added (0.38 μg/100 mL and 0.75 μg/100 mL, respectively) and in only three was calcium (120 mg/100 mL) added. In evaluating the physicochemical characteristics, the drinks showed a pH close to neutral (mean 6.85 ± 0.01). The average soluble solids content was about 11%, which was determined by the carbohydrate content. The osmolality of the beverages averaged 324.73 ± 70.17 mOsm/kg H2O, with four beverages classifiable as hypertonic ones (osmolality > 330 mOsm/kg H2O), three as isotonic ones (with osmolality between 270–330 mOsm/kg H2O), and three as hypotonic beverages (osmolality < 270 mOsm/kg H2O). Only two rice drinks evaluated in this study showed foaming properties. The high whiteness index (81.79 ± 2.55) indicated high white colour saturation of the tested beverages. The rice drinks were characterised by a relatively diverse sensory quality regarding aroma and flavour notes. The overall sensory quality was rated highest for the beverages with the highest sugar content. The tested beverages were characterised by a low content of total polyphenols (average 1.40 ± 0.62 mg GAE/100 mL) and relatively high antioxidant activity (average 418.33 ± 59.65 µM TEAC/100 mL). Based on the research conducted and the analysis of the manufacturer's data, it can be concluded that the rice drinks studied in this paper can be included in the daily diet, providing a rehydrating beverage that shows free radical-neutralizing properties and provides carbohydrates. At the same time, it should be highlighted that the studied drinks have a low nutritional value and cannot be recommended as milk substitutes due to low protein levels and lack of milk-specific vitamins and minerals. [ABSTRACT FROM AUTHOR]

The American manatee (Trichechus manatus), experiencing population declines due to various threats, is the focus of conservation efforts that include the capture, rehabilitation, and release of orphaned calves when their mothers are unable to care for them. These efforts are compromised by the use of commercially available milk substitutes that lack essential components found in natural manatee breast milk, particularly immunoglobulin A (IgA). IgA plays a crucial role in nurturing the immune mucosal system and fostering a healthy microbiota. However, research on IgA in non-maternally fed manatees is limited due to the lack of species-specific reagents. To address this gap, our study employs immuno-informatics analysis to compare IgA sequences from manatees with those from other species, aiming to explore epitope similarity and sharing. We compared the protein sequence of manatee IgA with available IgA sequences, assessing similarity at the sequence, 3D structures, and epitope levels. Our findings reveal that human IgA exhibits the highest similarity in terms of sequence and 3D structure. Additionally, epitope analysis shows high conservation, identity, and similarity of predicted epitopes compared to human IgA. Future studies should focus on functional analysis using human IgA polyclonal reagents to detect manatee IgA in breast milk. Our findings highlight the potential of comparative analysis in advancing the understanding of immunology in non-human animals and overcoming challenges associated with the scarcity of species-specific reagents. [ABSTRACT FROM AUTHOR]

Summary: Aquasoya, or soybean cooking water, is a novel plant‐based material as an egg substitute due to its functional proteins. However, research on its fermentation is still emergent. To assess its prebiotic potential, we developed a plant‐based yoghurt alternative using aquasoya powder (ASP). After analysing the main components of ASP, six variants of aquasoya yoghurt, employing commercial cultures, underwent physicochemical, rheological properties, lactic acid bacteria viability and sensory attributes. The results showed that all samples were maintained under pH 4.6 and acidity over 0.7 for 20 days of storage and displayed prebiotic potential. Additionally, yoghurt with 8% ASP content and Sacco starter culture exhibited a thinner network phase. Panellists noted yoghurt with culture – Culture For Health – had weaker flavour intensity and yoghurt with 8% ASP received the highest overall liking score in the preliminary consumer acceptance test. This study established aquasoya as a promising food ingredient for incorporation into a novel milk substitute. [ABSTRACT FROM AUTHOR]

Copyright of Nachrichten aus der Chemie is the property of Wiley-Blackwell 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.)

Considering the current level of chemical and biological synthesis technology, it was a sensible selection to obtain milk oligosaccharides (MOs) from other mammals as the potential substitute for human MOs (HMOs) that possessed various structural features in the infant formula. Through a comprehensive analysis of the content, structure, and function of MOs in six distinct varieties of mammal milk, it has been shown that goat milk was the most suitable material for the preparation as a human milk substitute. Goat MOs (GMOs) had a relatively high content and diverse structural features compared to those found in other mammalian milks. The concentration of GMOs in colostrum ranged from 60 to 350 mg/L, whereas in mature milk, it ranged from 200 to 24,00 mg/L. The acidic oligosaccharides in goat milk have attracted considerable attention due to their closeness in acidic content and structural diversity with HMOs. Simultaneously, it was discovered that some structures, like N‐glycolylneuraminic acid, were found to have a certain content in GMOs and served essential functional properties. Moreover, studies focused on the extraction of MOs from goat milk indicated that the production of GMOs on an industrial scale was viable. Furthermore, it is imperative to do further study on GMOs to enhance the preparation process, discover of new MOs structures and bioactivity evaluation, which will contribute to the development of both the commercial production of MOs and the goat milk industry. [ABSTRACT FROM AUTHOR]

Background: Feeding milk substitutes with low iron content or whole milk without iron supplementation is considered a major factor in developing iron-deficiency anemia in neonatal dairy calves. Young calves are often supplemented with iron dextran injections on the first day of life to prevent anemia. However, the effects of preventive treatment and the presence of disease on serum iron (Fe) concentrations, serum ferritin levels, and hematological blood parameters during the early neonatal stages have not been examined in detail. Therefore, we examined and evaluated the effects of iron dextran injections and health status on the development of hematocrit (Ht), red blood cells (RBC), hemoglobin concentration (Hb), erythrocyte indices (mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration), Fe, and serum ferritin concentrations in dairy calves within the first 10 days of life. The suitability of serum ferritin as a reliable indicator of anemia in very young calves was evaluated by correlating ferritin concentrations with known laboratory diagnostic parameters of anemia. Results: Iron supplementation significantly increased Fe levels (P = 0.048) but did not affect serum ferritin levels in neonatal calves. Fe concentrations were significantly lower in diseased than healthy calves (P = 0.0417). Iron supplementation significantly affected the health status, as observed in Ht (Ptreat=0.0057; Phealth=0.0097), RBC (Ptreat=0.0342; Phealth=0.0243), and Hb (Ptreat=0.0170; Phealth=0.0168). Serum ferritin levels did not significantly correlate with Fe levels. Both groups showed marked differences in ferritin levels, with the highest levels measured on day 2. Fe concentrations showed weak negative correlations with Hb and Ht levels on day 3 (ρ=-0.45; P = 0.0034 and ρ=-0.045; P = 0.0032, respectively). RBC count showed strong positive correlations with Hb and Ht levels (ρ = 0.91 and ρ = 0.93; P < 0.001). Conclusion: Iron dextran injections increased Fe concentrations but reduced Ht level, RBC count, and Hb level. The presence of diseases led to a reduction in Fe and higher values of Ht, RBC, and Hb in moderate disease than in severe disease. Due to physiological fluctuations during the first 3 days of life, serum ferritin level seems unuseful for evaluating iron storage before day 4 of life. [ABSTRACT FROM AUTHOR]

There is growing concern among policymakers and researchers about the negative health and climate impacts of meat consumption. Consumers are encouraged to re-evaluate their dietary choices to preserve our ecosystem and reduce the burden of diet-related diseases. However, limited information is available about how price changes in animal protein sources affect plant-based protein demand and the consequences for nutrient intake and/or diet quality. The goal of the present paper is to fill this gap by explaining how consumers react to price changes in animal protein types and to present the implications for nutrition or diet quality. This paper applied the exact affine stone index implicit (EASI) Marshallian demand system to 2021 home scan panel data collated by the Kantar Worldpanel to estimate both price and expenditure elasticities. Twelve food groups of seven animal-based protein products and five plant-based protein products were considered. The results revealed that dairy and eggs are daily necessities for the people of Scotland. The demand for fish and non-dairy milk are the most sensitive to price. Estimates based on expenditure elasticities show that beef is considered a luxury and a highly substitutable product in the Scottish diet. Peas are relatively basic, essential foodstuffs. In general, increasing the price of animal protein sources will shift demand towards plant protein. On the positive side, there will be a significant reduction in cholesterol and fat purchases. However, there would also be a significant reduction in the total amount of protein, carbohydrates, and healthy fats, such as unsaturated fatty acids, purchased by the average household. This shows that increases in plant-based protein are not enough to compensate for the reductions in essential macro- and micronutrient purchases from animal protein. From the climate perspective, reductions in meat purchases could reduce emissions from production and consumption. [ABSTRACT FROM AUTHOR]

Cheese whey is the most polluting by -product of the dairy industry, and whey use has been the subject of much research; however, the conversion of liquid whey into value -added yogurt products is insufficient. The aim of the current research is to study the effect of fermentation of a milk -liquid whey mixture into yogurt and strawberry supplementation on the syneresis index and textural and organoleptic characteristics during cold storage. For yogurt preparation, 25% liquid whey was substituted with the milk used for yogurt production, and after the fermentation process was complete, strawberry supplementation (12%). Results show that by using liquid whey in yogurt formulation, the syneresis index increased, whereas for texture properties, higher mean values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were found. The time of storage also had a significant impact on the yogurt properties, and as the time of storage increased, the syneresis index increased and sensory scores reduced noticeably. The level of whey separation was significantly increased in yogurt samples containing liquid whey on the last day of storage, according to an evaluation of yogurt qualities (P<0.01). The results showed that although adding liquid whey into the yogurt production decreased the sensory characteristics (consistency and taste scores), yogurt with liquid whey and strawberry supplementation had an acceptable sensory score. Therefore, the use of liquid whey in the production of functional yogurt enables its reintroduction in the food supply chain and enhances sustainability. [ABSTRACT FROM AUTHOR]

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications. [ABSTRACT FROM AUTHOR]

The demand for plant-based milk alternatives (PMAs) has increased significantly in recent years, whether for health, sustainability, ethical or environmental motives. On the other hand, the dairy industry is under pressure due to factory farming and environmental impact. Furthermore, various reasons such as lactose intolerance or cow's milk allergy are also leading to a larger and broader market for PMA products derived from different plants. This growing interest is accompanied by appropriate marketing strategies for selling the products in the best possible way. Suitable methods for this are placing the product in the supermarket near the cow's milk and labelling that is recognizable and easy for the customer to understand. Nevertheless, the labelling of PMA products with dairy-associated terms should meet different legal basis in the world, so that there is a uniform naming of PMAs. PMAs have different nutritional composition from cow's milk and from each other, which, in combination with the legal situation, has led to a great deal of discussion about the labelling of PMAs. This study presents a review of published data regarding the legalization of these lactate-free plant-based products as well as the naming of these products, with consequences of naming PMAs as milk. [ABSTRACT FROM AUTHOR]

Dairy products are rich sources of essential vitamins, minerals, and various bioactive components crucial for biochemical and physiological well-being. Over the past decade, there has been a growing interest in dairy products fortified with antioxidants and plant extracts. This increased interest stems from the vital role dairy plays in human nutrition and the demand for "natural preservatives". One particularly promising approach involves enhancing dairy products with plant-derived antioxidants. Antioxidants are critical in neutralizing and scavenging free radicals, constantly produced within the body. Free radicals can damage vital molecules and contribute to the development of chronic diseases, such as cardiovascular disease, diabetes, and even cancer. This damage is often associated with oxidative stress, a condition where the body's natural antioxidant defenses are overwhelmed by free radical production. This review examines the growing trend of fortifying dairy products (milk, ice cream, cheese, and yogurt) with natural ingredients to enhance their nutritional value and functionality. The review focuses on using plant extracts, herbs, spices, and other natural sources, exploring their fortification potential without compromising organoleptic properties. Finally, the review focuses on the potential benefits of incorporating plant- derived bioactive compounds to fortify the antioxidant capacity of milk and dairy products. [ABSTRACT FROM AUTHOR]

The growing consumption of plant-based milk substitutes raises important questions about their composition. The various additives used by manufacturers, including those employed as flavor enhancers, protein additives, and stabilizers, may contain both protein and non-protein nitrogen components. In our study, we examined not only popular milk alternatives but also other milk substitutes made from specific plants. We present a reproducible and rapid method for the simultaneous qualitative and quantitative determination of the total nitrogen content in milk alternatives, focusing on applicability. Using the microchip gel electrophoretic method, we determined that the total nitrogen content differed from the protein content indicated on the packaging. Our results, along with statistical evaluations, supported the hypothesis that different brands of products, derived from the same plant source, resulted in different microfluidic profiles, likely due to the presence of additives. As expected, the microfluidic profiles of additive-free products differed from those of fortified products made from the same plant-based milk replacer. Total nitrogen content provides crucial information for individuals with kidney disease, as is essential to reduce the burden on the kidneys to slow deterioration, alleviate symptoms and avoid complications. [ABSTRACT FROM AUTHOR]

Non-dairy alternative products are one of the top promising food trends to serve the demands for plant-based products, either for health concerns or environmental responsibility. The present work aimed to investigate the effect of pectin, solid content, and emulsifier on the quality of coconut milk set-type yoghurt analogue (CYA). Response surface methodology was employed to facilitate experimental design and optimisation of these variables. Central Composite design (CCD) with a quadratic model was used to generate 20 experimental runs in order to investigate the effect of total soluble solids of the yoghurt mixture adjusted by sucrose (11.59 - 28.41°Brix), pectin concentration (0.4 - 1.4%), and emulsifier (CITREM) concentration (0.03 - 0.12%) on pH, titratable acidity, syneresis, viscosity, firmness, and overall liking score of CYA. The CYA was prepared by adding 0.02% yoghurt culture starter, and incubated for 6 h at 42°C until its pH was reduced to 4.5 - 4.6. It was found that the relationship models of independent variables studied with syneresis, viscosity, firmness, and overall liking score were significantly explained by the quadratic model (p ≤ 0.05). However, only firmness and overall liking score provided a non-significant lack of fit model (p > 0.05). Amongst the three variables, only total soluble solids was a parameter significantly associated with syneresis, viscosity, firmness, and overall liking score of CYA (p ≤ 0.05). Increasing total soluble solids resulted in increasing liking score, but decreasing syneresis, viscosity, and firmness. The optimised combination of these ingredients to achieve satisfactory CYA characteristics (minimum syneresis with maximum overall liking score) was found at 23°Brix total soluble solids, 1.02% pectin concentration, and 0.08% CITREM. The model validation yielded errors of prediction for firmness and overall liking score of optimised CYA of 7.17 and 0.28%, respectively. This result could be beneficial for CYA formulation and quality improvement of other alternative non-dairy-based yoghurt formulations. [ABSTRACT FROM AUTHOR]

Background: This study aimed to identify the specific areas of knowledge gaps regarding lactose intolerance among neonatologists in Chinese outpatient settings as well as to assess the availability of lactose intolerance testing in hospitals. Methods: A total of 278 neonatologists in outpatient settings from 144 hospitals were surveyed. To explore the awareness level, diagnosis, and treatment of neonatal lactose intolerance among neonatologists in outpatient settings, a multicenter cross-sectional survey was designed. Descriptive analysis based on frequency and percent distribution was performed for all variables. Results: Most respondents were senior doctors (256, 92.09%) from general hospitals and maternity/maternal and child health hospitals, had over 10 years of experience, and were dominantly associate chief physicians and chief physicians (211, 75.90%). A significant proportion of the participants (236, 84.89%) believed that neonatal lactose intolerance tends to be overlooked during clinical practice. When the most common symptoms of neonatal lactose intolerance were surveyed, diarrhea was selected by 142 (51.08%) respondents, followed by bloating and milk regurgitation or emesis (71, 25.54%). Other symptoms included unexplained crying (36, 12.85%), stool with milk flap or foam (15, 5.40%), and increased venting (14, 5.04%). Furthermore, the survey results indicated that the most common method for diagnosing neonatal lactose intolerance in the respondents' hospitals was qualitative test for urinary galactose (78, 28.06%). Of the respondents, 137 (49.28%) stated that their hospital could not test for lactose intolerance. For treating lactose intolerance, the neonatologists primarily opted for exogenous lactase rather than lactose-free formula milk. Conclusions: This study sheds light on Chinese neonatologists' awareness of neonatal lactose intolerance, revealing some knowledge gaps. The expeditious popularization and conduct of lactose intolerance-related examinations in hospitals will have a positive stimulative effect on the management of lactose intolerance in newborns. [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.)

In this study, the fermentation process of dehulled flaxseed fermented milk was optimized by single factor test and response surface method, and its storage stability was studied by using dehulled flaxseed pure milk and whole milk as the main raw materials. The results showed that the optimum preparation conditions of solidified dehulled flaxseed fermented milk were as follows: the volume ratio of dehulled flaxseed pure mike Lo whole milk was 3:7, the sucrose addition was 74 g/L, the fermentation agent was 2. 3 g/L, the β-cyclodextrin addition was 2.0 g/L, the fermentation temperature was 42 °C, the fermentation time was 8 h. In addition, under the optimized conditions, the titratable acidity of fermented milk after 21 days of storage was 84 °T, pH 4. 3, water holding capacity was 84. 03%, viable count was 2.44 x 108 CFU/g, hardness was 1.07 N, elasticity was 0.63 mm, chewiness was 0.45 N, viscosity was 0.71 N, cohesiveness was 0.66. The coagulated fermented milk was milky while in color, uniform in texture, no whey precipitation, had the aroma of flaxseed and good stability. The results provided research ideas and data reference for the fermentation process and storage characteristics evaluation of plant-based fermented milk. [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.)

Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g−1), lipids (up to 2.7 g 100 g−1), color parameters, minerals, and especially calcium (up to 62.4 mg L−1), which were originally high in cow milk (up to 1030 mg L−1). However, the plant-based milk designed using a blend composition was able to promote nutritional enhancement in terms of minerals, especially iron (Fe) and magnesium (Mg), high-quality lipids (up to 3.6 g 100 g−1), and carbohydrates (3.4 g 100 g−1 using CN, BN, and S). The protein content was 1.3% compared to 5.7 in cow milk, and the caloric value of plant-based milk remained 32.8 at 52.1 kcal, similar to cow milk. Satisfactory aspects were observed regarding the shelf life, especially related to microbiological stability during the 11 d of storage at 4 °C. For the designed plant-based milk to be equivalent to cow milk, further exploration for optimizing the blends used to achieve better combinations is required. Furthermore, analyzing possible fortification and preservation methods to increase shelf life and meet the nutritional and sensory needs of the public would be interesting. [ABSTRACT FROM AUTHOR]

Background: Breastfeeding is recognized as the gold standard of infant feeding and nutrition. The World Health Organization recommends exclusive breastfeeding (EBF) of infants for the first 6 months of life. A variety of factors may impact breastfeeding practices in-hospital which may continue after hospital discharge, such as the use of breastmilk substitutes (BMS). The Baby-Friendly Initiative (BFI), which aims to promote and support breastfeeding practices, established a target rate of 75% for EBF from birth to hospital discharge. Currently, this target is not being met at The Ottawa Hospital (TOH), indicating there is room for improvement in EBF rates. The purpose of this study is to explore health care professionals (HCP) decision-making around use of BMS and identify factors that drive the use of BMS with and without medical indications. Methods: In this qualitative study, semi-structured interviews were conducted with HCPs within TOH from January to June 2022. All participants had experience in maternity or postpartum care and were probed on factors influencing use of BMS at this institution. Interview transcripts were coded using an inductive approach. Results: A total of 18 HCPs were interviewed including physicians, midwives, lactation consultants, and registered nurses. Multilevel barriers influencing the use of BMS were categorized into patient, HCP, and institution-level factors. Subthemes that emerged ranged from parental preferences, training differences amongst HCPs, to budget and staffing issues. Over half of HCPs were prepared to answer questions on EBF and were familiar with the BFI. Although most were supportive of this institution receiving BFI designation, a few providers raised concerns of its impact on parents who would like to supplement. Conclusions: Several modifiable factors influencing decision-making for use of BMS were identified. These findings will be used to inform unit leads, help identify effective strategies to address modifiable barriers, and develop tailored breastfeeding supports to improve EBF rates. [ABSTRACT FROM AUTHOR]

Consumer interest in plant-based milk alternatives is growing, despite extra charges in coffeehouses. While much research exists on non-dairy alternatives, plant-based milks in coffee drinks remain understudied. This study examines consumer preferences and behaviors regarding milk alternatives in coffee, using the Theoretical Domains Framework (TDF) and the Behavior Change Wheel (BCW). A survey of 200 participants from 19 countries explored demographics, coffee habits, attitudes towards non-dairy milk charges, and marketing awareness. Market insights showed taste as the main reason for coffee choice, with a preference for cow's milk and local cafes for quality. Many opposed the extra charges for non-dairy options, citing lactose intolerance or allergies, especially among Gen Z and Millennials. Regional variations included stronger opposition in the UK and Germany compared to the UAE and USA. The marketing for non-dairy milk was less memorable than general coffee advertisements. Regression analysis confirmed that viewing non-dairy milk as a dietary staple increased consumption, aligning with the TDF's "Beliefs about Consequences" domain. Finally, within the BCW framework, the intervention strategies centered on training and coercion were discussed. Implementing these approaches could encourage the wider adoption of non-dairy milk options in coffee shops, fostering inclusivity, health awareness, and supporting environmental sustainability efforts. [ABSTRACT FROM AUTHOR]

BACKGROUND: Soymilk is a high‐quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk. RESULTS: Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low‐protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high‐protein soymilk. CONCLUSION: Removing phytic acid was beneficial for the hydrolysis of high‐molecular‐weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant‐based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: The impact of alternative milk substitutes on the nutritional status of children with cow's milk allergy (CMA), the prevailing cause of food allergies, is unresolved. Methods: A cross‐sectional study was performed in children older than 2 years with IgE‐mediated CMA. Patients' clinical characteristics, anthropometric measurements, dietary intake (by 3‐day food diary), and biochemical markers of nutritional status were assessed. Results: One hundred two children with CMA (68.6% boys; median age, 3.7 years; 51% multiple food allergies) were evaluated. 44.1% of the children consumed plant‐based beverages (PBB), 19.6% therapeutic formula and 36.3% did not consume any milk substitutes. In all age groups, dietary calcium, riboflavin, and vitamin D intake of those who did not use milk substitutes were lower than those who consumed formula or PBB (p <.01). Also in the 2–3 years old age group, dietary zinc (p =.011) and iron intake (p =.004) of the formula‐fed group was higher. Formula‐fed patients had higher levels of 25‐OH vitamin D (μg/L) and serum vitamin B12 (ng/L) than PBB‐fed patients (respectively; p <.001, p =.005) and those who did not consume any milk substitute (p <.001). Patients of all ages who did not utilize a milk substitute failed to obtain an adequate amount of dietary calcium. Conclusion: The use of milk substitutes positively affects dietary calcium, riboflavin, and vitamin D intake in CMA, but their contribution is variable. Those who do not use milk substitutes are at greater risk inadequate of dietary calcium intake. Personalized nutritional advice, given the clinical diversity and the impact of individual differences, is required. [ABSTRACT FROM AUTHOR]

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Background: Dietary changes are necessary to improve population health and meet environmental sustainability targets. Here we analyse the impact of promotional activities implemented in UK supermarkets on purchases of healthier and more sustainable foods. Methods: Three natural experiments examined the impact of promotional activities on sales of a) no-added-sugar (NAS) plant-based milk (in 199 stores), b) products promoted during 'Veganuary' (in 96 stores), and c) seasonal fruit (in 100 non-randomised intervention and 100 matched control stores). Data were provided on store-level product sales, in units sold and monetary value (£), aggregated weekly. Predominant socioeconomic position (SEP) of the store population was provided by the retailer. Analyses used interrupted time series and multivariable hierarchical mixed-effects models. Results: Sales of both promoted and total NAS plant-based milks increased significantly during the promotional period (Promoted:+126 units, 95%CI: 105–148; Overall:+307 units, 95%CI: 264–349). The increase was greater in stores with predominately low SEP shoppers. During Veganuary, sales increased significantly for plant-based foods on promotion (+60 units, 95%CI: 37–84), but not for sales of plant-based foods overall (dairy alternatives: -1131 units, 95%CI: -5821–3559; meat alternatives: 1403 units, 95%CI: -749–3554). There was no evidence of a change in weekly sales of promoted seasonal fruit products (assessed via ratio change in units sold: 0.01, 95%CI: 0.00–0.02), and overall fruit category sales slightly decreased in intervention stores relative to control (ratio change in units sold: -0.01, 95%CI: -0.01–0.00). Conclusion: During promotional campaigns there was evidence that sales of plant-based products increased, but not seasonal fruits. There was no evidence for any sustained change beyond the intervention period. [ABSTRACT FROM AUTHOR]

Background: Although exclusive breastfeeding is recommended for the first six months of life, research suggests that breastfeeding initiation rates and duration among Indigenous communities differ from this recommendation. Qualitative studies point to a variety of factors influencing infant feeding decisions; however, there has been no collective review of this literature published to date. Therefore, the objective of this scoping review was to identify and summarize the qualitative literature regarding Indigenous infant feeding experiences within Canada, the United States, Australia, and Aotearoa. Methods: Using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses- Scoping Reviews and the Joanna Briggs Institute Guidelines, in October 2020, Medline, Embase, CINAHL, PsycINFO, and Scopus were searched for relevant papers focusing on Indigenous infant feeding experiences. Screening and full-text review was completed by two independent reviewers. A grey literature search was also conducted using country-specific Google searches and targeted website searching. The protocol is registered with the Open Science Framework and published in BMJ Open. Results: Forty-six papers from the five databases and grey literature searches were included in the final review and extraction. There were 18 papers from Canada, 11 papers in the US, 9 studies in Australia and 8 studies conducted in Aotearoa. We identified the following themes describing infant feeding experiences through qualitative analysis: colonization, culture and traditionality, social perceptions, family, professional influences, environment, cultural safety, survivance, establishing breastfeeding, autonomy, infant feeding knowledge, and milk substitutes, with family and culture having the most influence on infant feeding experiences based on frequency of themes. Conclusions: This review highlights key influencers of Indigenous caregivers' infant feeding experiences, which are often situated within complex social and environmental contexts with the role of family and culture as essential in supporting caregivers. There is a need for long-term follow-up studies that partner with communities to support sustainable policy and program changes that support infant and maternal health. [ABSTRACT FROM AUTHOR]

Background: Hepatocellular Carcinoma (HCC) can be classified as one of the most common malignancies worldwide. There is scarcity of the published data on the risk factors for HCC in the Gulf Cooperation Council countries specifically Kuwait. Therefore, this case-control study sought to examine the risk factors associated with HCC in Kuwait. Methods: Fifty-three histopathologically confirmed HCC cases were recruited from the Kuwait Cancer Control Center Registry. One hundred ninety-six controls (1:4 ratio) were selected from medical and/ or surgical outpatient's clinics at all six public hospitals of Kuwait. A structured questionnaire was used to collect the data both from cases and controls through face-to-face interviews. A multivariable logistic regression model was fitted to the case-control data. Adjusted odds ratios (ORadj) and their 95% confidence intervals (CI) were computed using the parameters' estimates of the final model and used for interpretation of the model. Results: The HCC cases compared with the controls were 41.6 times more likely to have had the history of non-alcoholic fatty liver disease (NAFLD) (ORadj = 41.6; 95% CI: 8.9–193.5; p < 0.001). The cases compared with the controls were more likely to have reported the history of heavy alcohol drinking (ORadj = 14.2; 95% CI: 1.2–173.4; p = 0.038). Furthermore, compared with the controls, the HCC cases tended to frequently consume milk and/or milk substitutes (≥ 3 glass/ week) (ORadj = 7.2; 95% CI: 1.2–43.4). Conversely however, there was a significant protective effect if the participants reportedly have had regularly used olive oil in their routine diet as a source of fat (ORadj = 0.17; 95% CI: 0.04–0.80) or regularly used non-steroid anti-inflammatory drugs (NSAIDs) (ORadj = 0.20; 95% CI: 0.05–0.71). Conclusions: This study showed that heavy alcohol consumption, NAFLD history, and excessive consumption of milk/ milk substitutes were associated with a significantly increased HCC risk. Conversely however, regular use of olive oil in the diet as a source of fat or regular use of NSAIDs had a significantly protective effect against HCC risk. Adapting healthy dietary habits and preventing/ treating NAFLD may minimize the HCC risk. Future research with a larger sample size may contemplate validating the results of this study and unraveling additional risk factors contributing to HCC risk. The resultant data may help design and implement evidence-based educational programs for the prevention of HCC in this and other similar settings. [ABSTRACT FROM AUTHOR]

Despite milk's rich nutrient profile, a growing number of consumers are opting for plant‐based beverages due to health, ethical, and ecological concerns. However, knowledge about the temporal aspects of sensory attributes and consumption‐evoked emotions in these milk alternatives remains limited. Therefore, this study aimed to investigate the temporal characteristics of oat, almond, and soy drinks in comparison to conventional cow's milk from three Austrian brands. Employing temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) methods, 43 consumers assessed the dominance of selected sensory attributes and product evoked emotions over an evaluation period of 60 s for each test sample. The results reveal distinct patterns in sensory profiles and emotions associated with plant drinks, contributing to a better understanding of dynamic sensory perception in the evolving landscape of milk alternatives. Practical applications: The presented study offers valuable insights into the temporal sensory characteristics and emotional sensations associated with oat, almond, and soy drinks compared to traditional cow's milk. Utilizing the temporal dominance of sensations and temporal dominance of emotions methods, we identified distinct sensory patterns in milk alternatives and dominant product‐specific attributes and emotions. This research underscores the intricate interplay between sensory characteristics and consumption‐evoked emotions, which ultimately influence product acceptability. As the global shift towards plant‐based beverages gains momentum, future studies should delve into understanding evolving consumer preferences and exploring innovative formulations to enhance the sensory appeal of milk alternatives. [ABSTRACT FROM AUTHOR]

Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based milk alternatives. It builds on an online consumer survey that explores the factors explaining US consumers' willingness to try plant-based milk alternatives and their word-of-mouth sharing about these beverages. Animal welfare concerns, environmental concerns, health consciousness, and dairy preferences are the factors under investigation. Results show that animal welfare, dairy preference, environmental concerns, and plant-based milk enthusiasm are significant predictors for willingness to try plant-based milk alternatives. Dairy preferences, environmental concerns, and plant-based milk enthusiasm predict the word-of-mouth factors. Overall, plant-based milk enthusiasm is the strongest driver for both consumer behaviours. Best practice recommendations address marketers in the US food and beverage industry and provide suggestions on how to target different consumer groups based on nutritional preferences and needs and on value-based product characteristics. [ABSTRACT FROM AUTHOR]

As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration. [ABSTRACT FROM AUTHOR]

Plastic production, which exceeds one million tons per year, is of global concern. The constituent low-density polymers enable spread over large distances and micro/nano particles (MNPLs) induce organ toxicity via digestion, inhalation, and skin contact. Particles have been documented in all human tissues including breast milk. MNPLs, especially weathered particles, can breach the blood–brain barrier, inducing neurotoxicity. This has been documented in non-human species, and in human-induced pluripotent stem cell lines. Within the brain, MNPLs initiate an inflammatory response with pro-inflammatory cytokine production, oxidative stress with generation of reactive oxygen species, and mitochondrial dysfunction. Glutamate and GABA neurotransmitter dysfunction also ensues with alteration of excitatory/inhibitory balance in favor of reduced inhibition and resultant neuro-excitation. Inflammation and cortical hyperexcitability are key abnormalities involved in the pathogenic cascade of amyotrophic lateral sclerosis (ALS) and are intricately related to the mislocalization and aggregation of TDP-43, a hallmark of ALS. Water and many foods contain MNPLs and in humans, ingestion is the main form of exposure. Digestion of plastics within the gut can alter their properties, rendering them more toxic, and they cause gut microbiome dysbiosis and a dysfunctional gut–brain axis. This is recognized as a trigger and/or aggravating factor for ALS. ALS is associated with a long (years or decades) preclinical period and neonates and infants are exposed to MNPLs through breast milk, milk substitutes, and toys. This endangers a time of intense neurogenesis and establishment of neuronal circuitry, setting the stage for development of neurodegeneration in later life. MNPL neurotoxicity should be considered as a yet unrecognized risk factor for ALS and related diseases. [ABSTRACT FROM AUTHOR]

Milk replacers (MR) for calves contain alternative fat sources as substitute for milk fat. This substitution leads to differences in fat properties, such as the fatty acid profile and the triglyceride structure. This study evaluated how fat composition in MR affects gastrointestinal health, blood redox parameters, and postprandial metabolism in calves fed twice daily. Forty-five individually housed male Holstein-Friesian calves (2.3 ± 0.85 d of age) were assigned to 1 of 15 blocks based on the age and the day of arrival. Within each block, calves were randomly assigned to 1 of 3 experimental diets and received their respective diet from arrival until 35 d after arrival. The 3 experimental diets (n = 15 per treatment group) consisted of an MR with a blend of vegetable fats containing rapeseed and coconut (VG), an MR with only animal fats from lard and dairy cream (AN), and an MR containing a mixture of animal and vegetable fats including lard and coconut (MX). The fatty acid profile of each MR was formulated to resemble that of bovine milk fat while using only 2 fat sources. All MR were isoenergetic, with 30% fat (% DM), 24% crude protein, and 36% lactose. Chopped straw and water were available ad libitum from arrival onward but no starter feed was provided. Daily milk allowances were 6.0 L from d 1 to 5, 7.0 L from d 6 to 9, and 8.0 L from d 10 to 35, divided into 2 equal meals and prepared at 135 g/L (13.5% solids). Fecal appearance was scored daily; calves were weighed and blood was drawn on arrival and weekly thereafter. Urine and feces were collected over a 24-h period at wk 3 and 5 to determine apparent total-tract digestibility and assess gastrointestinal permeability using indigestible markers. Postprandial metabolism was evaluated at wk 4 by sequential blood sampling over 7.5 h, and the abomasal emptying rate was determined by acetaminophen appearance in blood. Fat composition in MR did not affect growth, MR intake, gastrointestinal permeability, nor nutrient digestibility. The percentage of calves with abnormal fecal scores was lower at wk 2 after arrival in calves fed VG than MX, whereas AN did not differ from the other treatments. Calves fed AN and MX had higher thiobarbituric acid reactive substances measured in serum than VG, whereas plasma ferric-reducing ability was greater in calves fed MX than VG. Postprandial acetaminophen concentrations did not differ across treatment groups, but the area under the curve was smaller in calves fed VG than in the other 2 treatments, which is indicative of a slower abomasal emptying. Postprandial serum triglyceride concentration was greater in calves fed AN than VG, whereas MX did not differ from the other treatments. Based on these outcomes, all 3 fat blends can be considered suitable for inclusion in MR for calves. [ABSTRACT FROM AUTHOR]

We aimed to obtain the optimal formula for human milk fat substitute (HMFS) through a combination of software and an evaluation model and further verify its practicability through an animal experiment. The results showed that a total of 33 fatty acid (FA) and 63 triglyceride (TAG) molecular species were detected in vegetable oils. Palmitic acid, oleic acid, linoleic acid, 18:1/16:0/18:1, 18:2/16:0/18:2, 18:1/18:1/18:1 and 18:1/18:2/18:1, were the main molecular species among the FAs and TAGs in the vegetable oils. Based on the HMFS evaluation model, the optimal mixed vegetable oil formula was blended with 21.3% palm oil, 2.8% linseed oil, 2.6% soybean oil, 29.9% rapeseed oil and 43.4% maize oil, with the highest score of 83.146. Moreover, there was no difference in the weight, blood routine indices or calcium and magnesium concentrations in the feces of the mice between the homemade mixed vegetable oil (HMVO) group and the commercial mixed vegetable oil (CMVO) group, while nervonic acid (C24:1) and octanoic acid (C8:0) were absorbed easily in the HMVO group. Therefore, these results demonstrate that the mixing of the different vegetable oils was feasible via a combination of computer software and an evaluation model and provided a new way to produce HMFS. [ABSTRACT FROM AUTHOR]

Experiments were conducted to determine the fatty acid composition of natural and fermented plant-based milks from walnuts and almonds. The fatty acid profile of natural plant milks was compared with those fermented with Lactiplantibacillus plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450 walnut and almond milks. The amount of polyunsaturated fatty acids increased and the content of saturated fatty acids significantly decreased in the fermented experimental variants of plant milks. In the fermentation samples, an increase in the content of Omega 6 fatty acids was observed, compared to the source samples, and it was most noticeable in the fermented walnut milks, where it increased 4.5 times. Moreover, in the fermented experimental variants, the content of lauric, myristic and stearic acids decreased reliably. The resulting fermented plant- based milks have a low content of saturated fatty acids, which makes them suitable food sources in a healthy human diet. [ABSTRACT FROM AUTHOR]

Background: A mother's milk is considered the gold standard of nutrition in neonates and is a source of cytokines, immunoglobulins, growth factors, and other important components, yet little is known about the components of canine milk, specifically colostrum, and the knowledge related to its microbial and metabolic profiles is particularly underwhelming. In this study, we characterized canine colostrum and milk microbiota and metabolome for several breeds of dogs and examined profile shifts as milk matures in the first 8 days post-whelping. Results: Through untargeted metabolomics, we identified 63 named metabolites that were significantly differentially abundant between days 1 and 8 of lactation. Surprisingly, the microbial compositions of the colostrum and milk, characterized using 16S rRNA gene sequencing, were largely similar, with only two differentiating genera. The shifts observed, mainly increases in several sugars and amino sugars over time and shifts in amino acid metabolites, align with shifts observed in human milk samples and track with puppy development. Conclusion: Like human milk, canine milk composition is dynamic, and shifts are well correlated with developing puppies' needs. Such a study of the metabolic profile of canine milk, and its relation to the microbial community, provides insights into the changing needs of the neonate, as well as the ideal nutrition profile for optimal functionality. This information will add to the existing knowledge base of canine milk composition with the prospect of creating a quality, tailored milk substitute or supplement for puppies. [ABSTRACT FROM AUTHOR]

Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential. [ABSTRACT FROM AUTHOR]

Various management practices can influence milk quality traits in dairy cattle. As an example, an increasing investment in automatic milking system to substitute milking parlors has been observed in the last 2 decades in dairy farms which could have affected certain bulk milk quality traits. What is more, milking practices can also affect certain milk parameters; as an example, teat disinfectants containing I are used in commercial farms where pre- or postdipping is performed, leading to presence of some I in the bulk milk. However, this trace mineral is also supplied in cows' diet to fulfill their nutritional requirements, partly contributing to the milk I final concentration. Therefore, the aim of this study was to evaluate the sources of variation of milk I along with other traditional milk quality traits. A total of 91 dairy farms in northeastern Italy were enrolled in the study. In each farm, diet and bulk milk samples were collected on the same day for chemical analysis. Concentration of I, in particular, was determined in both milk and feed with gold standard. Pearson correlations were calculated among the traits available for milk and diet, and a general linear model was used to test significance of fixed effects (feeding system, milking system, farming system, herd size, herd stage of lactation, and sampling month) on milk quality traits including the I concentration. In the case of milk I, diet I and presence of I-based predipping and postdipping teat disinfect application were also tested as fixed effects. Results showed a positive linear correlation between milk and diet I content (correlation coefficient [r] = 0.78). Although milk I was also positively correlated with lactose content (r = 0.25), dietary I was not correlated with other milk traits. Milk I content was significantly affected by dietary I, I-based predipping teat disinfectant application, and herd composition. Compared with conventional farms, organic farms showed lower protein content and greater somatic cell score (SCS) but similar milk I. Milking system significantly affected only lactose content and SCS of milk. Sampling month was only significant for milk urea nitrogen and herd composition, feeding system, herd size, and herd average days in milk did not modify milk gross composition and SCS. In conclusion, dietary supply of I is the main factor affecting milk I concentration and findings suggest that I level in milk can be naturally improved in dairy cows by modulating the I content in the diet administered. However, further research is needed to evaluate the effect of I-based sanitizers on milk I. [ABSTRACT FROM AUTHOR]

Summary: Peanuts produce millions of tons of high‐protein peanut meal (after oil extraction) annually that can be used for food. Peanut protein, as a plant‐based protein, is a great alternative to animal protein to address protein deficiencies and rising health problems in the world. It has a high nutritional value, while the globular structure results in poor functional properties, limiting its application. Better functional properties can be obtained through processing and modification. This paper elaborates the nutritional and functional properties of peanut protein and highlights the application of peanut protein in food industry in recent years. Applications for peanut protein include meat and milk substitutes, edible films, nanoparticles, and some new technologies such as electrostatic spinning and three‐dimensional (3D) printing in recent years. This paper could improve people's understanding of the molecular structure of peanut protein and the physicochemical properties associated with the structure changes during processing. It could also contribute to better utilisation of peanut protein, providing more varieties of peanut protein products for the food industry. [ABSTRACT FROM AUTHOR]