Enhancing nutritional and functional properties of rice starch by modification with Matcha extract.

The aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native rice starch. At the highest level of extract addition, total phenolic and flavonoid content reached 129.54 mg/100 g and 40.16 mg/100 g, respectively, as no phenolic or flavonoid content was detected in control. In addition, the highest DPPH and FRAP values were determined to be 296.62 µmol TE/100 g and 814.89 mg/100 g, respectively, at the highest extract addition level. Treatment with matcha extract significantly reduced the eGI of native rice starch from to 94.61 to 64.63, while resistant starch was increased from 0.90 to 33.43%. According to the physiochemical analysis, there was a positive correlation between the extract ratio and the water-holding capacity of rice starch due to the high hydrophilic capacity of the phenolic compounds. In addition, the solubility and swelling power of starch were increased by treatment with matcha extract, but high temperatures had a negative effect on these physicochemical properties.

Current advances for in vitro protein digestibility.

Protein is an essential macronutrient in our diet, source of nitrogen and essential amino acids, but the biological utilization of dietary protein depends on its digestibility and the absorption of amino acids and peptides in the gastrointestinal tract. The methods to define the amount and the quality of protein to meet human nutritional needs, such as the Digestible Indispensable Amino Acid Score (DIAAS), require the use of animal models or human studies. These in vivo methods are the reference in protein quality evaluation, but they are expensive and long-lasting procedures with significant ethical restrictions. Therefore, the development of rapid, reproducible and in vitro digestion methods validated with in vivo data is an old demand. This review describes the challenges of the in vitro digestion methods in the evaluation of the protein nutritional quality. In addition to the technical difficulties to simulate the complex and adaptable processes of digestion and absorption, these methods are affected by similar limitations as the in vivo procedures, i.e., analytical techniques to accurately determine bioavailable amino acids and the contribution of the endogenous nitrogen. The in vitro methods used for the evaluation of protein digestibility, with special attention on those showing comparative data, are revised, emphasizing their pros and cons. The internationally harmonized digestion protocol proposed by the INFOGEST network is being adapted to evaluate protein and amino acid digestibility. The inter-laboratory reproducibility of this protocol was demonstrated for dairy products. The in vivo/in vitro comparability results obtained to date with this protocol for several plant and animal sources are promising, but it requires an extensive validation with a wider range of foods and substrates with known in vivo digestibility. These in vitro methods will probably not be applicable to all foods, and therefore, it is important to identify their limitations, not to elude their use, but to apply them within the limits, by using the appropriate standards and references, and always as a complementary tool to in vivo tests to reduce their number.

Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate.

The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.

Effectiveness of feeding different biochars on growth, digestibility, body composition, hematology and mineral status of the Nile tilapia, Oreochromis niloticus.

Oreochromis niloticus fingerlings (5.15 ± 0.02 g; n = 315) were fed with different types of biochar (BC)-supplemented sunflower meal-based (SFM) diet to investigate the effects of various BC inclusions on their nutritional digestibility, body composition, hematology and mineral status for 60 days. Seven different diets were formulated based on the SFM based diet: one was a control (TD-I, CON) and the other six diets were supplemented with 2% BC derived from different sources. These BCs were derived from the following: cotton stick (CSBC, TD-II), wheat straw (WSBC, TD-III), corn cob (CCBC, TD-IV), house waste (HWBC, TD-V), grass waste (GWBC, TD-VI), and green waste (GwBC, TD-VII) biochar. There were three replicates for each test diet. Each tank had fifteen tilapia fingerlings, and they were fed with 5% of their live wet weight and twice daily. The outcomes showed that the supplementation of CCBC significantly elevated the growth, nutrient absorption, and body composition of the O. niloticus fingerlings (p < 0.05); with concomitant lowering of the quantity of nutrients released into the water bodies whereas HWBC gave negative impacts. The maximal mineral absorption efficiency (Ca, Na, K, Cu, Fe, P, and Zn) was achieved by the supplementation of 2% CCBC. All hematological parameters showed positive improvements (p < 0.05) with CCBC. Interestingly, CCBC significantly improved the growth, digestibility, body composition, hematology, and mineral status of O. niloticus.

Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics.

Slowing the rate of carbohydrate digestion leads to low postprandial glucose and insulin responses, which are associated with reduced risk of type 2 diabetes. There is increasing evidence that food structure plays a crucial role in influencing the bioaccessibility and digestion kinetics of macronutrients. The aims of this study were to compare the effects of two hummus meals, with different degrees of cell wall integrity, on postprandial metabolic responses in relation to the microstructural and rheological characteristics of the meals. A randomised crossover trial in 15 healthy participants was designed to compare the acute effect of 27 g of starch, provided as hummus made from either intact chickpea cells (ICC) or ruptured chickpea cells (RCC), on postprandial metabolic responses. In vitro starch digestibility, microstructural and rheological experiments were also conducted to evaluate differences between the two chickpea hummus meals. Blood insulin and GIP concentrations were significantly lower (P < 0.02, P < 0.03) after the consumption of the ICC meal than the meal containing RCC. In vitro starch digestion for 90 min was slower in ICC than in RCC. Microscopic examination of hummus samples digested in vitro for 90 min revealed more intact chickpea cells in ICC compared to the RCC sample. Rheological experiments showed that fracture for ICC hummus samples occurred at smaller strains compared to RCC samples. However, the storage modulus for ICC was higher than RCC, which may be explained by the presence of intact cells in ICC. Food structure can affect the rate and extent of starch bioaccessibility and digestion and may explain the difference in the time course of metabolic responses between meals. The rheological properties were measured on the two types of meals before ingestion, showing significant differences that may point to different breakdown mechanisms during subsequent digestion. This trial was registered at clinicaltrial.gov as NCT03424187.

Effects of soluble dietary fiber from pomegranate peel on the physicochemical properties and in-vitro digestibility of sweet potato starch.

The effects of soluble dietary fiber (SDF) from pomegranate peel obtained through enzyme (E-SDF) and alkali (A-SDF) extractions on the structural, physicochemical properties, and in vitro digestibility of sweet potato starch (SPS) were investigated. The expansion degree of SPS granules, pasting viscosity, gel strength and hardness were decreased after adding E-SDF. The setback was accelerated in the presence of A-SDF but E-SDF delayed this effect during the cooling of the starch paste. However, the addition of A-SDF significantly reduced the breakdown of SPS and improved the freeze-thaw stability of starch gels, even at low concentrations (0.1 %), while E-SDF showed the opposite result. The structural characterization of SDF-SPS mixtures showed that A-SDF can help SPS form an enhanced microstructure compared with E-SDF, while polar groups such as hydroxyl group in E-SDF may bind to leached amylose through hydrogen bonding, leading to a decrease in SPS viscoelasticity. In addition, the results of in vitro digestion analysis indicated that A-SDF and E-SDF could decreased the digestibility of SPS and increased the content of resistant starch, especially when 0.5 % E-SDF was added. This study provides a new perspective on the application of SDF from pomegranate peel in improving starch-based foods processing and nutritional characteristics.

Replacement of fish meal with cottonseed protein concentrate in Chinese mitten crab (Eriocheir sinensis): Nutrient digestibility, growth performance, free amino acid profile, and expression of genes related to nutrient metabolism.

This study aimed to investigate the application of cottonseed protein concentrate (CPC) in Chinese mitten crabs (Eriocheir sinensis). First, the apparent digestibility coefficient (ADC) of CPC, fish meal and soybean meal were compared in crabs (21.72 ± 0.33 g). The protein ADC of CPC was 90.42%, which was significantly higher than that of soybean meal (83.16%) (P < 0.05). The ADC of Phe, Cys and Glu of CPC were significantly higher than those of fish meal, while the ADC of Ile, Leu, Lys, Met, Thr and Ala of CPC were significantly lower (P < 0.05). Second, we investigated the effects of fish meal substitution by CPC on growth performance, free amino acid profile, and expression of genes related to nutrient metabolism in crabs. Six diets were formulated by replacing 0%, 15%, 30%, 45%, 60% and 75% fish meal with CPC, namely FM, CPC15, CPC30, CPC45, CPC60, and CPC75. A total of 630 crabs (1.68 ± 0.00 g) were randomly divided into 18 tanks (3 tanks per group) and fed 3 times daily for 9 weeks. Results showed that CPC75 group significantly reduced growth performance, feed conversion efficiency, and free Ile, Leu, Lys, Met, and Thr contents in muscle (P < 0.05). The contents of free amino acids (Arg, His, Ile, Leu, Lys, Met, Phe, Thr, Val, Ala, Cys, Glu, Gly, Ser and Tyr) in hepatopancreas decreased linearly with the increase of dietary CPC level (P < 0.05). The substitution of more than 45% fish meal with CPC significantly decreased the concentration of delicious amino acids (Ala, Glu and Gly) in hepatopancreas (P < 0.05), which might adversely affect crab flavor. The expression of genes related to antioxidant capacity, protein transport, TOR pathway and lipid metabolism was significantly downregulated by increasing dietary CPC level (P < 0.05). In conclusion, based on the quadratic regression analysis of FCR and PER, the optimal replacement levels of fish meal with CPC in crab diet containing 35% fish meal were 32.36% and 35.38%, respectively. It is recommended that Ile, Leu and Thr be supplemented in addition to Met and Lys in the application of CPC.

Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks.

In present study, the quality profiles, microstructures and in vitro digestibility of pork chip snacks (PCS) prepared by microwave vacuum drying (MVD) under different drying times (20, 21, 22, 23, and 24 min) were investigated. The results revealed significant decreases in the moisture content and L*-value of PCS, while the protein/ash contents, a*-value, and b*-value of PCS markedly increased with prolonged MVD time (P < 0.05). Additionally, as MVD time extended from 20 to 24 min, the textural characteristics of PCS, particularly brittleness and crunchiness, initially increased and then gradually decreased (P < 0.05). Scanning electron microscopy (SEM) images showed that a moderate MVD time (22 min) resulted in the formation of larger pores in PCS, enhancing brittleness and crunchiness. However, excessive MVD time (24 min) led to the melting of these pores, subsequently reducing the brittleness and crunchiness of PCS. Furthermore, in vitro protein digestibility of PCS gradually decreased with increasing MVD time, primarily attributed to increased protein aggregation, as indicated by changes in sulfhydryl contents. In summary, our findings highlight that PCS subjected to 22 min of MVD exhibited the highest overall acceptability. This study provides a novel strategy for the application of MVD in the processing of meat snacks.

Comparison of protein digestibility of human milk and infant formula using the INFOGEST method under infant digestion conditions.

Many improvements have been made to bring infant formula (IF) closer to human milk (HM) regarding its nutritional and biological properties. Nevertheless, the protein components of HM and IF are still different, which may affect their digestibility. This study aimed to evaluate and compare the protein digestibility of HM and IF using the infant INFOGEST digestion method. Pooled HM and a commercial IF were subjected to the infant INFOGEST method, which simulates the physiological digestion conditions of infants, with multiple directions, i.e., the curd state, SDS-PAGE, molecular weight distribution, free amino acid concentration, and in vitro protein digestion rate. HM underwent proteolysis before digestion, and tended to have a higher protein digestion rate with finer curds during gastric digestion, than the IF. However, multifaceted analyses showed that the protein digestibility of HM and IF was not significantly different after gastrointestinal digestion. In conclusion, the infant INFOGEST method showed that the digestibility of HM and IF proteins differed to some extent before digestion and after gastric digestion, but not at the end of gastrointestinal digestion. The findings of this study will contribute to the refinement of IFs with better protein digestibility in infant stomach.

Sustainable proteins from wine industrial by-product: Ultrasound-assisted extraction, fractionation, and characterization.

Plant proteins are increasingly being used in the food industry due to their sustainability. They can be isolated from food industry waste and converted into value-added ingredients, promoting a more circular economy. In this study, ultrasound-assisted alkaline extraction (UAAE) was optimized to maximize the extraction yield and purity of protein ingredients from grapeseeds. Grapeseed protein was extracted using UAAE under different pH (9-11), temperature (20-50 °C), sonication time (15-45 min), and solid/solvent ratio (10-20 mL/g) conditions. The structural and functional attributes of grapeseed protein and its major fractions (albumins and glutelins) were investigated and compared. The albumin fractions had higher solubilities, emulsifying properties, and in vitro digestibilities but lower fluid binding capacities and thermal stability than the UAAE and glutelin fraction. These findings have the potential to boost our understanding of the structural and functional characteristics of grapeseed proteins, thereby increasing their potential applications in the food and other industries.

In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.).

Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are effective strategies to prevent obesity in childhood. Thus, the nutritional value, digestibility, and functionality of fava beans (Vicia faba L.) fermented with Pleurotus ostreatus were examined as potential ingredients for food design. Solid-state fermentation enhanced the protein content by 16% with a rise in essential (25%) and non-essential (15%) amino acids while decreasing total carbohydrate content and tannin levels. Moreover, fermentation modified the amino acid profile released during digestion, increasing amino acids such as valine, isoleucine, and threonine, which are vital for health and development in childhood. Furthermore, the bioaccessible fraction of the fermented bean showed a 60% of ACE inhibition and improved magnesium bioaccessibility. Consequently, fava beans fermented with Pleurotus ostreatus emerged as a new ingredient in the development of new protein-rich snacks tailored for children and adolescents.

The effects of chain-length distributions on starch-related properties in waxy rices.

Normal rice starch consists of amylopectin and amylose, whose relative amounts and chain-length distributions (CLDs) are major determinants of the digestibility and rheology of cooked rice, and are related to metabolic health and consumer preference. Here, the mechanism of how molecular structural features of pure amylopectin (waxy) starches affect starch properties was explored. Following debranching, chain-length distributions of seven waxy varieties were measured using size-exclusion chromatography, and parameterized using biosynthesis-based models, which involve breaking up the chain-length distribution into contributions from five enzyme sets covering overlapping ranges of chain length; structure-property correlations involving the fifth set were found to be statistically significant. Digestibility was measured in vitro, and parameters for the slower and longer digestion phase quantified using non-linear least-squares fitting. The coefficient for the significant correlation involving amylopectin fine structure for the fifth set was -0.903, while the amounts of amylopectin short and long chains were found to dominate breakdown viscosity (correlation coefficients 0.801 and - 0.911, respectively). This provides a methodology for finding or developing healthier starch in terms of lower digestion rate, while also having acceptable palatability. As rice breeders can to some extent control CLDs, this can help the development of waxy rices with improved properties.

Effect of guar gum on the physicochemical properties and in vitro digestive characteristics of extruded starches.

The present study assessed the impact of guar gum (GG) on the physical and chemical attributes and the in vitro digestibility of maize starch (MS), pea starch (PS), and sweet potato starch (SPS) subjected to extrusion treatment. Starch with 25 % moisture content and combined with GG in a 9:1 ratio was selected for extrusion. Scanning electron microscopy and differential scanning calorimetry reveal that extrusion disrupts the ordered structure of starch and induces aggregation of starch granules, resulting in a more cohesive structure, and GG addition led to the further evolution of this structure into a more intricate and irregular form. Rheological assessments demonstrated a remarkable enhancement in the gelatinization characteristics of starch with GG addition, which led to elevated flow resistance and increased viscosity. On evaluating the in vitro digestive characteristics, we noted that adding GG to starch augmented the levels of slow-digestible starch and resistant starch. Consequently, this resulted in diminished digestibility and a lowered glycemic index. In summary, GG synergistically interacts with starch, forming intricately assimilable components. Moreover, the effects of extrusion vary across different starches, which proves advantageous for SPS and GG amalgamation, thereby enhancing their resistant components. Conversely, extrusion manifests contrasting outcomes for MS and PS.

Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.

This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.

Effects of Starter Diet Energy Concentration on Nutrient Digestibility and Subsequent Growth Performance and Meat Yields of Broilers under Two Coccidiosis Control Programs.

An experiment was conducted to evaluate the live performance, processing characteristics, and apparent ileal digestibility (AID) of nutrients and energy (IDE) in broilers under two coccidiosis control programs (CCP) and fed three starter diet energy levels. Treatments were a factorial arrangement of CCP [in-feed diclazuril (ACD) or vaccinated after hatch (VAC)] and three starter diet energy levels [3008 (standard), 3058 (moderate), and 3108 (high) kcal/kg apparent MEn] achieved with different soybean oil concentrations. Birds were reared in floor pens (12 per pen) and received experimental starter diets from 0 to 18 d and common grower and finisher diets to 43 d. At d 11, VAC birds had higher (p < 0.05) excreta oocyst counts and lower (p < 0.05) plasma carotenoids, nutrient AID, and IDE than ACD birds. From 0 to 18 and 0 to 31 d, VAC decreased (p < 0.05) body weight gain and increased (energy × CCP, p < 0.05) feed conversion ratio of birds fed the moderate and high-energy diets but not for those fed the standard energy diet. From 0 to 43 d, VAC only increased the feed conversion ratio of birds fed the moderate-energy starter diet (energy × CCP, p < 0.05). Carcass yields were lower (p < 0.05) for VAC birds than for ACD birds, and interactive effects (p < 0.05) were observed for wing yield. In summary, increasing dietary lipid concentration to account for Eimeria-induced reductions in lipid digestibility during the starter period of coccidiosis-vaccinated broilers may exacerbate, rather than ameliorate, these impacts on bird performance.

Lactation Performance and Rumen Fermentation in Dairy Cows Fed a Diet Supplemented with Monensin or Gum Arabic-Nano Montmorillonite Compost.

The exploration of natural alternatives to antibiotics for enhancing productivity and performance in dairy cows is a crucial objective in farm animal management. This is the first study aimed at developing and evaluating the physicochemical properties and effects of Arabic gum-nano montmorillonite (AGNM) compost compared to ionophore monensin as feed additives on rumen fermentation, blood metabolites, and milk production of Holstein dairy cows. In a replicated 4 × 4 Latin square design, four multiparous mid-lactation Holstein dairy cows with an average body weight of 520 ± 15 kg were enrolled. The dietary treatments included a control diet (basal diet without feed additives), monensin diet [a basal diet supplemented with 35 mg/kg dry matter (DM) monensin], and AGNM diets comprising basal diet supplemented with two levels: low (L-AGNM) at 1.5 g/kg DM, and high (H-AGNM) at 3 g/kg DM. AGNM as a feed additive demonstrated promising physiochemical parameters, including containing highly bioactive components (α-amyrin and lupeol), functional groups (OH and Si-O), and essential mineral contents (Mg2+). Supplementations with H-AGNM significantly improved ruminal (p = 0.031) concentrations of total volatile fatty acids (VFAs), acetic (p = 0.05) and butyric (p = 0.05), enhanced (p < 0.05) digestibility of fiber and organic matter, while decreased (p = 0.013) estimated methane production. However, an increase (p = 0.04) in blood high-density lipoprotein levels and decrease (p < 0.05) in concentrations of creatinine (CREA), bilirubin (BILT), cholesterol (CHOL), and sodium (Na) were observed with H-AGNM supplementation. Both monensin and H-AGNM improved (p = 0.008) feed efficiency compared to L-AGNM; however, neither AGNM nor monensin affected the milk composition or energy status indicators of the dairy cows. The findings of this study highlight the potential of AGNM as a natural candidate to replace monensin in enhancing ruminal VFA production, nutrient digestibility, feed efficiency, blood metabolites, and milk yield in dairy cows.

Feeding a Multi-Enzyme Blend to Enhance the Nutrient Digestibility of Wheat-Canola Expeller Diets in Ileal-Cannulated Weaned Pigs.

Canola expeller (CE) contains ~200 g/kg residual oil, but also fiber that impairs nutrient digestibility in weaned pigs. To study if feed enzymes increase digestibility, six diets containing either the basal or two CE samples mixed in at 250 g/kg (CE-A or CE-B) were formulated with or without a multi-enzyme blend containing cellulase, xylanase, glucanase, amylase, protease, invertase, and pectinase. The basal diet containing 620 g/kg wheat and 150 g/kg barley served as control. Twelve ileal-cannulated barrows (9-15 kg) were fed the six diets in a replicated 6 (pigs) × 3 (periods) Youden square. Ileal digestibility of gross energy and amino acids was 5% greater for basal than CE diets without differences between CE samples. Diet energy values were 4% greater for CE than basal diets due to residual oil in CE. Inclusion of the multi-enzyme blend increased total tract digestibility of energy of the basal but not CE diets by 2%. Net energy value was greater for CE-A than CE-B because CE-A contained more residual oil. In conclusion, feeding 250 g/kg CE increased diet energy values; thus, CE can substitute added fat in weaned pig diets. Feeding the multi-enzyme blend increased the energy digestibility of wheat and barley-based diets fed to weaned pigs. However, research is needed to identify enzyme combinations that increase the nutrient digestibility of CE.

Effects of Defatted and Hydrolyzed Black Soldier Fly Larvae Meal as an Alternative Fish Meal in Weaning Pigs.

In Experiment 1, a total of eighteen crossbred ([Landrace × Yorkshire] × Duroc) barrows with an initial body weight of 6.74 ± 0.68 kg were randomly divided into three dietary treatments (one pig per cage and six replicates per treatment) and housed in metabolic cages that were equipped with a feeder and slatted floor to collect urine and feces. In Experiment 2, a total of 96 crossbred ([Landrace × Yorkshire] × Duroc) barrows with an initial body weight of 8.25 ± 0.42 kg were used in the 6-week trial. The pigs were randomly divided into three dietary treatments (three pigs per pen and eight replicates per treatment). In Experiment 1, nutrient composition of defatted black soldier fly larvae meal (BLM) was superior to that of hydrolyzed BLM but lower than that of fish meal (FM). Also, defatted BLM and FM had better apparent total track digestibility (ATTD) of crude protein (CP) and better nitrogen retention (p < 0.05) than hydrolyzed BLM, but there was no significant difference (p > 0.05) between defatted BLM and FM. In Experiment 2, defatted BLM improved (p < 0.05) average daily gain (ADG), feed conversion ratio (FCR), and feed cost per kg gain (FCG) compared with FM. Defatted BLM could replace soybean meal and fish meal as an alternative protein source for weaning pigs.

The Effects of Slaughter Methods and Drying Temperatures on the Protein Hydrolysis of Black Soldier Fly Larvae Meal.

In recent years, the potential of insects as a sustainable protein alternative to feed the growing world population has been explored. Differences in the ways insects are processed can affect their proximate composition and digestibility. This work studied the effects of the combination of different types of slaughter methods and drying temperatures on the proximate composition, organic matter digestibility (OMd), hydrolysis degree (DH/NH2 and DH/100 g DM), total hydrolysis (TH), and hygienic and sanitary characteristics of BSFL (black soldier fly larvae) meal. Four types of slaughter methods were used including freezing (F), blanching + freezing (B), Melacide® + freezing (M), and liquid nitrogen slaughter (N). Each of these was used with three drying temperatures (50, 70, and 90 °C). A negative correlation between the acid detergent fiber (ADF) and protein digestibility parameters was obtained. The most suitable drying temperature was 70 °C, as it produced higher values of protein digestibility (DH and TH), resulting in hygienic and sanitary conditions suitable for food use. Slaughtering with liquid nitrogen and blanching was more conducive to achieving high protein digestibility results than traditional freezing or the use of Melacide®.

Effects of black bean cell wall pectin by exogenous calcium ions: Insight into the metabolomics, physicochemical properties and anti-digestive capacity.

In this work, the metabolomics, physicochemical and in vitro digestion properties of black beans influenced by different calcium ion solutions (0, 0.5 %, 1 %, and 2 %) were explored. The addition of calcium ions had a significant effect on the metabolic processing of black beans, including 16 differential metabolites and 4 metabolic pathways related to the cell wall. From the results of FT-IR and ICP-OES, it was confirmed that calcium ions can interact with COO- in non-methylated galacturonic acid in pectin to form calcium carboxylate strengthening the middle lamellae of the cell wall. Based on this mechanism, the soaked beans with an intact and dense cell structure were verified by the analyses of SEM and CLSM. Compared with other soaked beans, BB-2 exhibited lower cell permeability with electrical conductivity value decreased to 0.60 µs·cm-1. Additionally, BB-2 demonstrated slower digestion properties with digestion rate coefficient at 0.0020 min-1 and digestion extent only at 30.83 %, which is attributed to its increasingly compact cell wall and densely cellular matrix. This study illustrates the effect of calcium ions on the cellular structure of black beans, providing an effective process method for low glycemic index diets.