Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages / Carne infravalorada de atún (Thunnus obesus y Katsuwonus pelamis linnaeus) para desarrollar salchichas

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality

Antecedentes: La industria atunera se erige como uno de los sectores más importantes en la producción mundial de alimentos. Sin embargo, entre sus diversos productos, la carne comercial conocida como "lomo de atún" ostenta la mayor importancia tanto en su producción como en su comercialización. Lamentablemente, fracciones de carne provenientes de la cola y la cabeza se han desperdiciado debido a su reducido valor comercial. A pesar de poseer un notable valor tecnológico, esta carne normalmente es utilizada en la alimentación animal mediante la producción de harina, perdiendo la oportunidad de desarrollar productos alimenticios alternativos con alto valor nutricional. Objetivo: Este estudio tuvo como objetivo desarrollar y evaluar salchichas producidas con carne subutilizada de atún (carne de cola y cabeza). Métodos: Las especies de atún utilizadas fueron Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Se formularon tres (3) tipos diferentes de salchichas usando 100 % de carne de atún Big-eye (BE), 100 % de Skip-jack (SJ) y 100 % de carne de res/cerdo (Control). Se analizaron los cambios de pH en las salchichas durante el almacenamiento a 4 ± 1 oC y se compararon con el Control. También se evaluaron la composición proximal, calidad microbiológica y atributos sensoriales. Resultados: El pH mostró que los valores tendieron a disminuir en relación a la muestra Control, mientras que este valor aumentó en los dos tipos de salchicha con carne de atún. Las salchichas con carne de atún mostraron un 72 % de humedad, 18 % de proteína, 4,1 % de lípidos, 0,4 % de ceniza, 0,4 % de fibra, 4,5 % de carbohidratos. Los atributos sensoriales mostraron buena aceptabilidad de los parámetros de color, olor, sabor y textura. La aceptabilidad general se calificó como "me gusta" y el índice de aceptabilidad osciló entre el 76 % y el 86 %. Durante el periodo de almacenamiento en refrigeración, los análisis microbiológicos indicaron que el recuento de coliformes totales fue < 3 UFC/g. No se evidenció la presencia de Escherichia coli, Staphylococcus aureus y bacterias aerobias mesófilas durante 24 días de almacenamiento. Conclusión: El aprovechamiento de la carne de la cola y cabeza del atún permitió desarrollar productos emulsionados tipo gel (embutidos) que exhibieron buena calidad nutricional, sensorial y microbiológica.

Nutritional, chemical and functional potential of Inga laurina (Fabaceae): A barely used edible species.

Inga laurina is a plant species which produces edible fruits, and until now there is little information available concerning its nutritional, chemical and bioactive composition. In this study, we evaluated for the first time the proximate composition and mineral contents in its fruit (peel, pulp and seed), that is the traditionally consumed part. The seeds obtained the highest protein (19.52 g/100 g), carbohydrate (22.5 g/100 g) and mineral contents, mainly Cu, Cr, P, Mn, Se and Zn. The peel and pulp were excellent sources of fiber (4.5 and 11.05 g/100 g) as well as mineral content, with Cr and Cu standing out in the pulp. This study is notably the first to provide a detailed assessment of the nutritional compositions of traditionally consumed and not consumed parts of this fruit. Sensory analysis of the pulp was also performed, which indicated good acceptance. The antioxidant properties were characterized in the fruit, peels and leaves. The ABTS test showed that leaf supernatant hydroethanolic crude extract (EC50 = 2.70 µg/mL) and its corresponding ethyl acetate (EC50 = 1.68 µg/mL) and butanol (EC50 = 2.48 µg/mL) partitions presented higher antioxidant potential compared to the control Ginkgo biloba (EC50 = 12.17 µg/mL). The most active precipitate extract regarding DPPH was from the peel (EC50 = 13.30 µg /mL) and the most active partition was the ethyl acetate (EC50 = 13.37 µg/mL), both with better activity compared to the control Ginkgo biloba (EC50 = 46.97 µg/mL). The ethyl acetate partition (EC50 = 13.45 µg/mL) and butanol partition (EC50 = 7.97 µg/mL) from the leaves showed the highest antioxidant capacity. Thus, extracts and partitions from the peels and leaves were studied from a phytochemical point of view due to presenting the best results for antioxidant capacity. The presence of phenolic compounds such as myricetin-3-O-rhamnopyranoside, myricetin-3-O-(2″-O-galloyl)-rhamnopyranoside and myricetin-3-O-(2″,4″-di-O-galloyl)-arabinopentoside-methyl ether were observed in the leaf crude extract and polar partitions, being reported for the first time in the Inga genus and Fabaceae family. Moreover, quercetin, quercetin-3-O-galatoctoside, quercetin-3-O-rhamnopyranoside, quercetin-3-O-(2″-O-galloyl)-rhamnoside, and quercetin tri-hexose were identified in the peel crude extract and ethyl acetate partition, in which the galloyl derivative of quercetin was identified for the first time in I. laurina fruit peels. GC-MS enabled separating and identifying substances such as palmitic and stearic acids, and ethyl oleate. It is possible to conclude that I. laurina pulp can be a supplementary food as a source of phenolic compounds, and the other organs of the plant (leaves and peel) are rich in flavonoids with great antioxidant capacity, making this species a promising source of antioxidants.

Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast.

In Peru, the number of species of edible seaweeds within the genera Chondracanthus, Porphyra (hereafter P.), Pyropia (hereafter Py.), and Ulva has not been fully established, nor is there a significant level of information available related to their chemical and nutritional composition. This study involved the biochemical analysis of species belonging to ten genera of macroalgae, known edible and some of which have the potential to be used as food, including six red (Callophyllis, Chondracanthus, Mazzaella, Porphyra, Pyropia, and Rhodymenia), two green (Ulva and Codium), and two brown (Eisenia and Lessonia) species collected along the Peruvian coast (6°-17° S). In the evaluation of 37 specimens, differences were found in the proximal composition, amino acid composition, and fatty acid profiles, which were specific to subgroups and supported their taxonomic classification, mainly at the order level. The red algae Porphyra/Pyropia (Bangiales) had the highest average percentage of protein (24.10%) and carbohydrates (59.85%) and the lowest percentage of ash (7.95%). Conversely, the brown alga Eisenia (Laminariales) had the lowest average percentage of protein, with different values related to the structure: 14.11% at the level of the frond and 9.46% at the level of the stipe. On the other hand, Bryopsidales green algae showed the highest average percentages of lipids (5.38%). The moisture percentages ranged from 4 to 16%, and no relevant significant differences were shown between the orders. The characteristic amino acids in all of the studied groups were glutamic acid, aspartic acid, alanine, and leucine. The highest average of the essential amino acids ratio was obtained for the Gigartinales red algae (48.65%), and the highest values of the essential amino acid index (EAAI) were obtained for the Ulvales, Laminariales, Gigartinales, and Rhodymeniales algae (EAAI > 0.92). The highest average relative percentage of fatty acids was obtained for polyunsaturated fatty acids, followed by saturated fatty acids. The major component of the ω6 fatty acids from red and brown algae was arachidonic acid (C20:4n - 6). The highest level of ω3 fatty acids was observed for the eicosapentaenoic acids (EPA) in red algae. The highest median ω6/ω3 ratio was displayed by the red alga Callophyllis variegata (Gigartinales). A detailed knowledge of edible seaweeds, and those considered potentially edible, would help to diversify the diet based on macroalgae in Peru.

Characterization of fillets of Amazon and real hybrid sorubins / Caracterización de filetes de sorubinas híbridas amazónica y real

Background: Many fish hybrids (i.e., obtained by crossing two species) are produced rather than pure species because of their better growth rate and/or acceptance of formulated feed. However, few studies evaluate and compare their meats and acceptance, including, e.g., for the Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and the real hybrid sorubim (Pseudoplatystoma corruscans x L. marmoratus). Objective: Thus, this work aimed to evaluate the physical, chemical, microbiological, and sensory characteristics of fillets from the Amazon and real hybrid sorubins. Method:Proximate composition, instrumental color, water holding capacity, cooking losses, and shear force were measured.Microbiological analyses of the fillets were carried out for Salmonellasp. and Staphylococcusaureus to ensure food safety during sensory analysis. Results: Fillets presented excellent quality, classified in category A (lipids below 5% and proteins between 15 and 20%). There was no significant difference (p>0.05) between the evaluated fillets for several parameters: the average water holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was an evident relationship between water-holding capacities and shear forces. Amazonian hybrid sorubim fillets presented lower intensity of red. However, there was no sensory difference between the hybrids, and both had an acceptance rate above 80%. Conclusion: The hybridization does not alter the characteristics of the fish fillets

Antecedentes: Muchos híbridos de peces (i.e., obtenidos al cruzar dos especies) se producen en lugar de especies puras debido a su mejor tasa de crecimiento y/o aceptación de alimentos formulados. Sin embargo, pocos estudios evalúan y comparan sus carnes y aceptación, incluyendo, p. ej., para lo surubí híbrido amazónico (Pseudoplatystoma reticulatum x Leiarius marmoratus) y lo surubí híbrido real (Pseudoplatystoma corruscans x L. marmoratus). Objetivo: Así, el objetivo de este trabajo fue evaluar las características físicas, químicas, microbiológicas y sensoriales de filetes sorubines híbridos amazónico y real. Método: Se midió composición proximal, color instrumental, capacidad de retención de agua, pierdas por cocción y fuerza de corte. Se realizaron análisis microbiológicos de los filetes para Salmonella sp. y Staphylococcus aureus para garantizar la seguridad alimentaria durante el análisis sensorial. Resultados: Los filetes presentaron una excelente calidad, siendo clasificados en la categoría A (lípidos por debajo del 5% y proteínas entre 15 y 20%). No hubo diferencia significativa (p>0.05) entre los filetes evaluados para varios parámetros: las capacidades de retención de agua fueron 33.72 y 34.67%, las pierdas por cocción fueron 14.93 y 13.41%, las fuerzas de corte fueron 2.21 y 1.74 kgf y las luminosidades fueron 49.61 y 45.04 para los filetes de sorubim híbrido amazónico y sorubim híbrido real, respectivamente. Discusión: Hubo una relación evidente entre las capacidades de retención de agua y las fuerzas de corte. Los filetes de sorubim híbridos amazónicos presentaron menor intensidad de rojo. Sin embargo, no hubo diferencia sensorial entre los híbridos, y ambos tuvieron una tasa de aceptación superior al 80%. Conclusión: La hibridación no altera las características de los filetes de pescado

Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months.

Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial cellulase) (ESBM) on its chemical composition, with emphasis on isoflavones. Fermentation increased protein content by 9%, ash content by 7%, dietary fiber by 11% and minerals by up to 38%, except for iron, which decreased by 26%. Fermentation completely removed oligosaccharides from SBM, while enzymatic processing decreased oligosaccharides by 45% in SBM. Both processes converted glycosylated isoflavones into the corresponding aglycones, the content of which increased by up to 7.7-fold. Biscuits containing SBM, FSBM and ESBM could be labeled as dietary sources of dietary fibers, potassium, phosphorous, calcium and zinc, as well as high in proteins, copper, iron, manganese and magnesium. While FSBM biscuits had lower sensory scores compared to SBM biscuits, ESBM biscuits had equivalent scores. During storage for 180 days at room temperature, the isoflavone profile of all biscuits remained stable. Moreover, storage did not impair microbiological and sensory qualities of any biscuits. Altogether, ESBM biscuits show great marketing potential.

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.

BACKGROUND: The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS: The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg-1 moisture, 262.3 and 263.7 g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9 g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION: The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential.

The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g-1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g-1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g-1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.

Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients.

Frog farming systems do not take advantage of their byproducts, which represents health risks and environmental pollution. The present study aimed to evaluate the proximate composition, amino acid, and fatty acid profile of American Bullfrog byproducts (whole frogs (WF), legs (LF), and skin (SF)) and their technological functionality. Results showed that WF, LF, and SF protein content was 47.6, 88.4, and 91.1% dry base (d.b.), correspondingly. Fat content resulted in 34.6, 3.2, and 4.2% (d.b.), respectively. Moreover, byproducts contain all the essential amino acids (23.8-46.6%), and the unsaturated fatty acids predominated the saturated fats. Samples showed water and oil absorption capacities of 1.8-2.6% and 1.8-4.0%, respectively, while oil and water emulsion capacities were 76.7-98.3% and 36.1-85.6%, correspondingly. Additionally, SF presented a gelling capacity in a 5% concentration. These results showed that frogs' byproducts have adequate nutritional and functional capacities, compared to other vegetable and animal flours used in the industry.

Fat content in fermented milk beverages: determination by the Gerber method / Determinação do teor de gordura de bebidas lácteas fermentadas pelo método de Gerber

Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. Several authors have tested the use of Gerber method for some dairy products, but there is no report on this evaluation for fermented milk beverages. In this context, the objectives of this work were to determine the fat content of fermented milk beverages by the Gerber method and evaluate the performance of this test, using Roese-Gottlieb as a reference method. Thirty samples of fermented milk beverages were analyzed by both methods. The fat contents ranged from 1.25 to 2.40% by the Gerber method and from 1.24 to 2.50% by the Roese-Gottlieb method. There was no difference (p > 0.05) between the methods. The Gerber method can be used to determine the fat content of fermented milk beverages, without prejudice to the results obtained.(AU)

Bebida láctea fermentada é um produto que contém leite, soro e/ou outros ingredientes, fermentada pela ação de microrganismos específicos e/ou adicionada de leites fermentados. A determinação do teor de gordura nesse produto é importante para o controle de qualidade e inspeção. O método de Gerber é utilizado em todo o mundo como um método simples e rápido para a análise do teor de gordura em leites cru e processado. No Brasil, Roese-Gottlieb é o método oficial para análise do teor de gordura em bebidas lácteas. No entano, a utilização do método de Gerber para determinação do teor de gordura em bebidas lácteas é frequente nas indústrias do país. Vários autores testaram o método de Gerber para alguns products lácteos, mas não há relato dessa avaliação para bebidas lácteas fermentadas. Tendo em vista o que foi exposto, os objetivos deste trabalho foram determinar o teor de gordura de bebidas lácteas fermentadas pelo método de Gerber e avaliar o desempenho desse teste, utilizando Roese-Gottlieb como método de referência. Trinta amostras de bebidas lácteas fermentadas foram analisadas por ambos os métodos. Os teores de gordura variaram de 1,25 a 2,40% pelo método de Gerber e de 1,24 a 2,50% pelo método de Roese-Gottlieb. Não foi constatada diferença (p > 0,05) entre os métodos. O método de Gerber pode ser utilizado para determinação do teor de gordura de bebidas lácteas fermentadas, sem prejuízo dos resultados obtidos.(AU)

Nutritional and Bioactive Characterization of Sicana odorifera Naudim Vell. Seeds By-Products and Its Potential Hepatoprotective Properties in Swiss Albino Mice.

The "Kurugua" (Sicana odorifera) is a native fruit that demonstrates attractive nutritional, coloring, flavoring, and antioxidant properties. The main by-products from the processing and consumption of kurugua fruit are epicarp and seeds. In this work, the properties of the seeds of S. odorifera were evaluated. The nutritional composition of the fruit seeds was determined through AOAC official methods and UHPLC-ESI-MS/MS profiling. The antioxidant activities were determined using in vitro methods, and the acute toxicity and hepatoprotective properties were investigated in Swiss albino mice. Quercetin derivatives and cucurbitacins were the main phytochemicals in the seeds' methanolic extract and demonstrated some biological activities. GC-MS analysis revealed the essential fatty acids linolenic and linoleic as the main compounds present in seeds oil. The methanolic extract significantly reduced the serum levels of glutamic-pyruvic transaminase (GPT) and glutamic-oxaloacetic transaminase (GOT) in mice with induced hepatotoxicity (GPT p < 0.05; GOT p < 0.001) at the minor concentration tested (100 mg/kg EMSo). The results suggest that the S. odorifera seeds as by-products show potential use as a source of phytochemicals and in the production of oils with application in food supplements and nutraceuticals. Their integral use could contribute to waste reduction from kurugua fruits processing within the food safety and environmental sustainability framework.

Multivariate Relationships among Carcass Traits and Proximate Composition, Lipid Profile, and Mineral Content of Longissimus lumborum of Grass-Fed Male Cattle Produced under Tropical Conditions.

Hierarchical cluster (HCA) and canonical correlation (CCA) analyses were employed to explore the multivariate relationships among chemical components (proximate, mineral and lipidic components) of lean beef longissimus dorsii lumborum (LDL) and selected carcass traits of cattle fattened on pasture under tropical conditions (bulls, n = 60; steers, n = 60; from 2.5 to 4.0 years of age, estimated by dentition). The variables backfat thickness (BFT), Ca, Mn, Cu, C14:0, C15:0, and C20:0 showed the highest coefficients of variation. Three clusters were defined by the HCA. Out of all carcass traits, only BFT differed significantly (p < 0.001) among clusters. Clusters significantly (p < 0.001) differed for total lipids (TLIPIDS), moisture, dry matter (DM), fatty acid composition, cholesterol content, and mineral composition (except for Fe). The variables that define the canonical variate "CARCASS" were BFT and degree of marbling (MARBLING). TLIPIDS was the main variable for the "PROXIMATE" canonical variate, while C16:0 and C18:1c had the most relevant contribution to the "LIPIDS" canonical variate. BFT and MARBLING were highly cross-correlated with TLIPIDS which, in turn, was significantly affected by the IM lipid content. Carcass traits were poorly correlated with mineral content. These findings allow for the possibility to develop selection criteria based on BFT and/or marbling to sort carcasses, from grass-fed cattle fattened under tropical conditions, with differing nutritional values. Further analyses are needed to study the effects of sex condition on the associations among carcass traits and lipidic components.

Nutritional composition and bioactive compounds of Melipona seminigra pot-pollen from Amazonas, Brazil.

BACKGROUND: Pot-pollen is a fermented product stored by stingless bees in cerumen pots and traditionally used as food or medicine by natives in tropical regions. Knowledge of pot-pollen composition from the Amazon region is important to strengthen the breeding of native bees and consequently contribute to sustainable development in this region. The aim of the present study was to determine the chemical composition of Melipona seminigra pot-pollen from Amazonas, Brazil. RESULTS: We report the identification of 21 phenolic compounds using ultra-performance liquid chromatography- electrospray ionization-quadrupole time-of-flight-mass spectrometry. Overall, the predominant constituents of pot-pollen were protein (333.8-470.7 g kg-1 ) and dietary fibers (247.6-353.3 g kg-1 ). The predominant fatty acids were polyunsaturated (44.95-59.57% of total fatty acid content) and the samples contained all essential amino acids. Total carotenoid content ranged from 3.2 to 48.0 µg g-1 , total flavonoid content (as catechin equivalents) from 1.9 to 4.5 mg g-1 , total reducing capacity (as gallic acid equivalents) from 7.0 to 15.0 mg g-1 , ferric-reducing antioxidant power from 2.8 to 8.9 µmol g-1 and oxygen radical absorbance capacity (as Trolox equivalents) from 224.9 to 1117.0 µmol g-1 . CONCLUSIONS: This study reports for the first time a comprehensive chemical characterization of M. seminigra pot-pollen. The samples presented antioxidant activity, high values of nutrients and bioactive compounds such as polyphenols, carotenoids, insoluble dietary fibers, polyunsaturated fatty acids, and essential amino acids, comparable to other health foods. © 2021 Society of Chemical Industry.

Growth and proximate composition of Pleurotus ostreatuscultivated on green bocaiuva pulp substrates with different nitrogen sources

The aim of this work was to evaluate the growth and the proximate compositionof the mycelium-based bocaiuva pulp with the edible mushroom Pleurotusostreatuson green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatusin green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value.(AU)

Growth and proximate composition of Pleurotus ostreatuscultivated on green bocaiuva pulp substrates with different nitrogen sources

The aim of this work was to evaluate the growth and the proximate compositionof the mycelium-based bocaiuva pulp with the edible mushroom Pleurotusostreatuson green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatusin green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value.

Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species.

Beans (Phaseolus spp.) are one of the most important legumes for their nutritional value and health benefits in many world regions. In addition to Phaseolus vulgaris, there are four additional species that are cultivated in many regions of the world and are a source of food for human consumption: P. lunatus, P. coccineus, P. polyanthus, and P. acutifolius. In this work, phenolic compounds, antioxidant activity, and anti-nutritional compounds of 18 bean accessions, corresponding to four different species of the genus Phaseolus, were analyzed. In addition, their physical characteristics, proximate composition, and amino acid content were determined in order to compare their phytochemical composition and nutritional value. The species closest to each other in terms of essential amino acid content were P. polyanthus with P. vulgaris and P. lunatus with P. coccineus. Furthermore, there was a strong positive correlation between antioxidant activity and flavonoids, anthocyanins, and lectins with all the accessions collected. Significant differences in the content of phenolic compounds were found among the bean species studied. Therefore, in addition to P. vulgaris, other species such as P. coccineus and P. lunatus have high biological and antioxidant potential that could be beneficial to human health when consumed as nutraceutical foods.

Evaluation of nutritional values of wild mushrooms and spent substrate of Lentinus crinitus (L.) Fr.

In Colombia, despite the great diversity of mushrooms, most are yet unknown from the taxonomic point of view, and even less known from their nutritional composition or their possible application to obtain value-added products from agro-waste. The mycelial growth of Lentinus crinitus (L.) Fr strain was investigated on agro-waste in culture media agar and correlation analyses were performed. The proximate and mineral element composition was determinate in wild mushrooms and spent substrate of L. crinitus, obtained in the solid-state fermentation. The evaluation of the mycelial growth of the L. crinitus strain confirmed that it can grow on agro-waste. The treatment T6 (Orange peel and brand) was determined to be the best for the mycelial growth of L. crinitus (0.0790 cm/h), T7 (Bran, Orange peel and rice husk) and T5 (Rice hush and orange peel) followed, with mycelial growth rates of 0.0753 cm/h and .0720 cm/h, respectively. The growth rate was positively correlated with C/N ratios but negatively correlated with Zn, N and protein. The combination of the agro-waste (T6, T7 and T5) were used to obtain the spent substrate and assess its nutritional potential. The results showed that wild mushrooms of L. crinitus had protein contents of 14.42%, and fiber of 57.18%. The spent substrate of L. crinitus increased their protein content (10.5-11.22%), fiber (44.1-56%) and nitrogen (1.64-1.28%). These advances are promising for the use of L. crinitus as degrader of agro-waste to obtain different products of food and agro-industrial interest.

Biochemical responses and proximate analysis of Piaractus brachypomus (Pisces: Characidae) exposed to phenanthrene.

Polycyclic Aromatic Hydrocarbons (PAHs) are complex compounds generated from industrial and anthropogenic activities, although natural phenomena are also responsible for their presence in the environment. The aim of this study was to evaluate the effect of phenanthrene on proximate composition and antioxidant activity in Piaractus brachypomus during a subacute exposure. Fish were exposed intraperitoneally to phenanthrene (0.1, 1.0, and 10 µg g-1) and a solvent control (0 µg g-1). Muscle tissue, liver and bile were collected at 0 h, 11 days and 21 days. In dorsal muscle, parameters such as dry matter, protein, crude fat, and pH did not show alterations with exposure to phenanthrene (p ≥ 0.05). At 11 days, a significant increase of hepatic lipid peroxidation was observed in fish exposed to 10 µg g-1. Additionally, a dose-dependent response was observed in the muscle, although no significant differences were observed in the activity of catalase and lipid peroxidation. Phenanthrene metabolites in bile were analyzed by fixed fluorescence at 260/380 nm (excitation/emission) wavelengths and levels indicated a dose-dependent response. Likewise, bioaccumulation of phenanthrene in bile was observed for 21 days, suggesting slow metabolism of this xenobiotic at 10 µg g-1. This study provides important information on the oxidative effects generated by phenanthrene exposure for 21 days in P. brachypomus, generating fundamental information on adverse effects induced by PAHs on the most important Colombian native fish species. These data contribute to the development of additional research in environments contaminated with PAHs and can be applied to monitor areas contaminated with oil spills.

Qualidade de rações armazenadas em alimentadores automáticos em piscicultura / Quality of feed stored in automatic feeders in fish farming / Calidad de ración almacenado en alimentadores automáticos para peces

Neste estudo foi avaliada a eficiência do material de diferentes estruturas (alimentadores automáticos e caixa de armazenagem) na armazenagem das rações em viveiro de piscicultura. Os tipos de alimentadores testados foram: AFP (alimentador flutuante de polietileno) AFM (alimentador fixo de metal) e CAF (caixa dágua de fibra de vidro). Foram coletadas amostras de ração na abertura da embalagem (realizadas em diferentes pontos da embalagem) e posteriormente nos dias 1, 3, 5 e 7, em cinco pontos dentro dos alimentadores. A avaliação da qualidade das rações foi realizada por meio de análises bromatológicas e TBARS. Durante o período de coleta das amostras, também foram aferidas temperatura e umidade do ar atmosférico e ambiente dentro das estruturas. Verificou-se que material estrutural do alimentador interfere na qualidade da ração, mas o período é a variável que mais influência. No alimentador flutuante verificou-se maior umidade interna nos dias 3 e 7 (P<0,05). As rações sofreram alterações prejudiciais à sua qualidade no decorrer do tempo pela variação na composição bromatológica e atividade de TBARS. Nesse experimento o material de fibra apresentou maior eficiência na manutenção de qualidade de ração quando comparado aos demais, dessa forma sugere-se novas tecnologias ou outro tipo de estrutura para manter a qualidade da ração estocada. Apesar de a ração perder qualidade já no primeiro dia, não se recomenda deixar mais que três dias a ração dentro da estrutura.(AU)

In this study the efficiency of the material of different structures (automatic feeders and storage box) in storage of the feed in fish farms was evaluated. The types of feeders tested were: AFP (floating polyethylene feeder) AFM (fixed metal feeder) and CAF (fiberglass water box). Samples of feed were collected at the opening of the package (collected from different points of the package), then on days 1, 3, 5 and 7 at five points inside the feeders. The evaluation of the quality of the feed was evaluated through bromatological and TBARS analyzes. During the sample collection period, atmospheric and ambient air temperature and analyzes. During the sample collection period, atmospheric and ambient air temperature and humidity were also measured inside the structures. It was verified that the feeder's structural material interferes with the quality of the feed, but the period is the variable that most influences. In the floating feeder, greater internal moisture was observed on days 3 and 7 (P <0.05). The rations underwent alterations detrimental to their quality over time due to the variation in the composition and the TBARS activity. In this experiment the fiber material presented higher efficiency in the maintenance of feed quality when compared to the others, so it is suggested new technologies or another type of structure to maintain the quality of the stock feed. Although the feed loses quality on the first day, it is not recommended to leave the feed inside the structure for more than three days.(AU)

Este estudio evaluó la eficacia del material de diferentes estructuras (alimentadores automáticos y caja de almacenamiento) en el almacenamiento de ración para peces de vivero. Los tipos de alimentadores que han sido probados: AFP (flotante de polietileno alimentador) AFM (fijo de metal alimentador) y la CAF (cisternas de fibra de vidrio de agua). Las muestras de ración se recogieron en la apertura del paquete (tomada en diferentes puntos del paquete), después en los días 1, 3, 5 y 7, en cinco puntos dentro de los alimentadores. La evaluación de la calidad de pienso se realizó por análisis bromatológico y TBARS. Durante la recogida de las muestras también se midieron la temperatura y la humedad del aire de la atmósfera y el medio ambiente dentro de las estructuras. Se encontró que el material estructural del alimentador interfiere en la calidad de la ración, pero el tiempo es la variable que más influye. El alimentador flotante había una humedad interior mayor en los días 3 y 7 (P <0,05). Raciones han cambiado su calidad en detrimento del tiempo para las variables: composición química y la actividad TBARS. En este experimento el material de fibra presenta una mayor eficiencia en el mantenimiento de la calidad de la ración, en comparación con los otros, con lo que se sugiere que las nuevas tecnologías u otra estructura para mantener la calidad de la ración almacenada. Mismo que la ración ya pierde calidad en el primer día, se recomienda dejar no más de tres días la ración dentro de la estructura.(AU)

Qualidade de rações armazenadas em alimentadores automáticos em piscicultura / Quality of feed stored in automatic feeders in fish farming / Calidad de ración almacenado en alimentadores automáticos para peces

Neste estudo foi avaliada a eficiência do material de diferentes estruturas (alimentadores automáticos e caixa de armazenagem) na armazenagem das rações em viveiro de piscicultura. Os tipos de alimentadores testados foram: AFP (alimentador flutuante de polietileno) AFM (alimentador fixo de metal) e CAF (caixa d’água de fibra de vidro). Foram coletadas amostras de ração na abertura da embalagem (realizadas em diferentes pontos da embalagem) e posteriormente nos dias 1, 3, 5 e 7, em cinco pontos dentro dos alimentadores. A avaliação da qualidade das rações foi realizada por meio de análises bromatológicas e TBARS. Durante o período de coleta das amostras, também foram aferidas temperatura e umidade do ar atmosférico e ambiente dentro das estruturas. Verificou-se que material estrutural do alimentador interfere na qualidade da ração, mas o período é a variável que mais influência. No alimentador flutuante verificou-se maior umidade interna nos dias 3 e 7 (P<0,05). As rações sofreram alterações prejudiciais à sua qualidade no decorrer do tempo pela variação na composição bromatológica e atividade de TBARS. Nesse experimento o material de fibra apresentou maior eficiência na manutenção de qualidade de ração quando comparado aos demais, dessa forma sugere-se novas tecnologias ou outro tipo de estrutura para manter a qualidade da ração estocada. Apesar de a ração perder qualidade já no primeiro dia, não se recomenda deixar mais que três dias a ração dentro da estrutura.

In this study the efficiency of the material of different structures (automatic feeders and storage box) in storage of the feed in fish farms was evaluated. The types of feeders tested were: AFP (floating polyethylene feeder) AFM (fixed metal feeder) and CAF (fiberglass water box). Samples of feed were collected at the opening of the package (collected from different points of the package), then on days 1, 3, 5 and 7 at five points inside the feeders. The evaluation of the quality of the feed was evaluated through bromatological and TBARS analyzes. During the sample collection period, atmospheric and ambient air temperature and analyzes. During the sample collection period, atmospheric and ambient air temperature and humidity were also measured inside the structures. It was verified that the feeder's structural material interferes with the quality of the feed, but the period is the variable that most influences. In the floating feeder, greater internal moisture was observed on days 3 and 7 (P <0.05). The rations underwent alterations detrimental to their quality over time due to the variation in the composition and the TBARS activity. In this experiment the fiber material presented higher efficiency in the maintenance of feed quality when compared to the others, so it is suggested new technologies or another type of structure to maintain the quality of the stock feed. Although the feed loses quality on the first day, it is not recommended to leave the feed inside the structure for more than three days.

Este estudio evaluó la eficacia del material de diferentes estructuras (alimentadores automáticos y caja de almacenamiento) en el almacenamiento de ración para peces de vivero. Los tipos de alimentadores que han sido probados: AFP (flotante de polietileno alimentador) AFM (fijo de metal alimentador) y la CAF (cisternas de fibra de vidrio de agua). Las muestras de ración se recogieron en la apertura del paquete (tomada en diferentes puntos del paquete), después en los días 1, 3, 5 y 7, en cinco puntos dentro de los alimentadores. La evaluación de la calidad de pienso se realizó por análisis bromatológico y TBARS. Durante la recogida de las muestras también se midieron la temperatura y la humedad del aire de la atmósfera y el medio ambiente dentro de las estructuras. Se encontró que el material estructural del alimentador interfiere en la calidad de la ración, pero el tiempo es la variable que más influye. El alimentador flotante había una humedad interior mayor en los días 3 y 7 (P <0,05). Raciones han cambiado su calidad en detrimento del tiempo para las variables: composición química y la actividad TBARS. En este experimento el material de fibra presenta una mayor eficiencia en el mantenimiento de la calidad de la ración, en comparación con los otros, con lo que se sugiere que las nuevas tecnologías u otra estructura para mantener la calidad de la ración almacenada. Mismo que la ración ya pierde calidad en el primer día, se recomienda dejar no más de tres días la ración dentro de la estructura.

Biochemical characterization and antioxidant activity of walnut kernel (Juglans regiaL. ) of accessions from Middle and High Atlas in Morocco

Biochemical composition and antioxidant activity were determined in kernel nuts for eleven Moroccan walnut (Juglans regia L.) accessions representing its main cropping area. Total oil, carbohydrates, crude protein, energy value, crude fiber and flavonoid have varied significantly between accessions, respectively within the range values of 54.50-65.48%, 8.17-19.25%, 11.5-25.58%,648.91-713.83 Kcal, 4.17-6.75% and 12.59-62.11mg RE 100g-1DM. Besides, mineral composition (mg 100g-1) of kernel have varied also significantly among accessions and particularly for phosphorus (338.1-675.87), copper (2.08-6.67), zinc (3.39-18.63), iron (1.17-2.64), chromium (0.16-0.20), nickel (1.26-1.45) and boron (0.07-1.49). However, dry matter (96.75-98.56%), moisture (1.44-3.24%), ash (1.67-2.53%), total phenols content (1017-3739 mg GAE 100g-1DM), DPPH radical scavenging activity (75.02-85.96%), potassium (210.10-338.93 mg 100g-1), magnesium (79.15-374.54 mg 100g-1), sodium (1.17-12.63 mg 100g-1) and manganese (0.79-1.67 mg 100g-1) did not show significant variations between accessions. Furthermore, the results showed that Moroccan walnut constitutes an important source of nutrient elements, essentially fat, carbohydrates, protein, phosphorus and zinc, and natural antioxidants, phenolic compounds. Accordingly, consumption of all studied kernels accessions would be beneficial to health. This study showed considerable biochemical variation between the analyzed walnut accessions, which could help to select genotypeswith desired traitsaccording to their chemotypes.