Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils.

The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. The research aims to evaluate the physical and nutritional changes resulting from this substitution and assess consumer acceptance through sensory analysis. The use of seed oils led to slight color changes and comparable texture, except for cohesiveness. The incorporation of textured seed oils resulted in reduced fat content, increased proportions of ashes and protein, and decreased energy value. The fatty acid composition showed lower proportions of saturated fatty acids and increased polyunsaturated fatty acids. Sensory analysis revealed that the control sample with pork fat received the highest ratings for appearance, texture, and taste, while samples with higher seed oil percentages scored lower due to color, cohesiveness, and specific flavors from the seed oils. Despite these variations, consumers demonstrated a high level of acceptability for all samples. Choice analysis results indicated that higher prices had a negative impact on consumer willingness to purchase, while the use of the 100% Iberian pig breed and animal welfare labels positively influenced purchasing attitudes. Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. However, significant individual variation was reported for this attribute, indicating the existence of consumer segments with more positive attitudes toward these innovative dry-cured sausages.

Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers.

Meat products such as burgers contain large amounts of saturated fat and are considered unhealthy foods by a society that is increasingly aware of the impact of food on their health, as there is a widespread idea that the consumption of large amounts of saturated fats is related to cardiovascular diseases, some types of cancer and obesity. The main goal of this study was to reformulate deer burgers by replacing the saturated fat from its composition with emulsions of oil extracted from melon and pumpkin seeds. Three emulsions were made with these oils (guar gum and inulin, sodium alginate and maltodextrin) to obtain a solid texture. Then, burgers were elaborated, using the vegetable oil emulsions to replace partially (50%) or totally (100%) the animal fat usually used in their elaboration. Physical parameters such as color and texture, consumer evaluation, proximate analysis and the fatty acid composition obtained by gas chromatography were analyzed. The burgers made with emulsified oils showed a higher weight loss, but with a minor loss of caliber and hardness (p < 0.05). From the sensory point of view, the reformulated burgers were positively valued by consumer judges when external aspect, odor, flavor and texture were evaluated. Furthermore, the addition of oil emulsions results in a lower fat content and in an increment of the proportion of unsaturated fatty acids, especially linoleic acid (p < 0.05). The inclusion of emulsified melon and pumpkin oil in deer burgers leads to an increase in the content of polyunsaturated fatty acids in burgers that, although they showed small differences in texture attributes (especially hardness and cohesiveness), were well valued by consumer judges in all sensory attributes evaluated.

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production.

The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer's expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62-66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer's interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of "one health" since it includes the culture, the environment, and the consumers.

Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production.

Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers' preferences, making them a promising candidate for incorporation into the formulation of novel functional foods. This work performed an overall chemical characterization of poppy seeds, cold-pressed oil, and press cake, a by-product of the oil industry. The proximate composition, fatty acids, and vitamin E profiles of the oil fraction were analysed with respect to the whole seeds and the cake. The cold-press oil extracted from the poppy seeds was also characterized. Since poppy cake is a partially defatted product, it has a lower fat content than the seeds, but higher content of the rest of its elements, namely, ash (10%), protein (26%), and fibre (38%). Regarding protein composition, the major amino acid in the cake and seeds was determined to be glutamic acid (59 and 36 mg/g, respectively). All the samples presented α- and γ-tocopherols (>21 and >25 mg/kg, respectively) and the fatty acids profile of the oil fraction was mainly composed of unsaturated fatty acids, where linoleic acid predominates (>50%). The oil's oxidative stability was low (2.8 h), according to the predominance of unsaturated fatty acids. Thus, poppy cake may be considered as an ingredient with great potential for incorporation into products in the food industry according to its high content in protein and fibre, and the remaining fat content, where polyunsaturated fatty acids predominate.

Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects.

The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition.

Evaluation of Long-Term Kidney Function Following Orthotopic Heart Transplantation.

INTRODUCTION: Acute impairment of kidney function in patients with heart failure and heart transplantation is a frequent condition. However, the impact of the transplant on long-term kidney function remains controversial. METHODS: This study describes a cohort of patients who received a heart transplant in a reference hospital between 2005 and 2019. Glomerular filtration rate during follow-up was calculated at 0, 6,12, 24, and 60 months using the Cockcroft-Gault and MDRD (modification of diet in renal disease study) equations. To identify changes we compared glomerular filtration rate (GFR) at baseline with measurements over time after heart transplantation, using a paired t test and a longitudinal model of Generalized Estimating Equations (GEE). RESULTS: Forty-four patients were included. The mean of baseline GFR was 67.9 ± 1.3 mL/min. A triple immunosuppressive therapy scheme was used with cyclosporine/tacrolimus, mycophenolate mofetil, and steroid, with progressive dose reduction. After adjusting for multiple variables, we found no reduction of GFR over time with the GEE model. There was no significant difference in GFR using Cockcroft-Gault equation at 6 (mean difference [MD] 4.46; confidence interval [CI] -2.1 to 11.09; P = 0.18), 12 (MD 1.65, CI -4.5 to 7.82; P = 0.59), 36 (MD 0.69; CI -6.04 to 7.43; P = 0.83), and 60 months (MD 0.62; CI -5.5 to 6.79; P = 0.83). Similar findings were found using MDRD equation. CONCLUSIONS: There is no significant GFR decline between the time of heart transplantation and a follow-up at 60 months. New studies are needed to evaluate changes in renal function beyond this timeframe.

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality.

Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects.

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours.

Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a virgin oil ready for consumption. In this work, almond oil has been obtained using two pressure systems: screw press (SP) and hydraulic press (HP). The performance of both methods, as well as their influence on quality and composition characteristics of the almond oils obtained are analyzed from both a physical-chemical and sensory point of view. From an industry perspective, the highest oil yield is obtained with the SP when it operates at temperatures of 100-150 °C. Regarding the quality and chemical composition, the oils obtained by HP showed better quality indices, as they are subjected to a less aggressive treatment without influence of temperature, but lower content in total sterols. Fatty acid pattern, characterized by the predominance of unsaturated fatty acids (>90%), was not affected by the pressing system. The different operational conditions tested did not greatly affect the performance or composition of the oils obtained, but sensory tests showed two clearly differentiated products, the oil obtained by HP and that obtained by SP, according to consumer preferences. The defatted almond flours obtained as a by-product of the oil extraction process are characterized by a high content in protein and fiber, and a higher content in fat when the flour is produced from the pressing cake of HP.

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel.

This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4-35.1%), in which the globulin-albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14-28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.

From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils.

Fruit-processing industries annually discard large volumes of fruit by-products. Thousands of tons of melon seeds could be recovered through the year from melon production. These seeds are an excellent source of vegetable oil with significant health-promoting properties due to their unsaturated fatty acid profile and high content of specific bioactive compounds. However, little information exists about the influence of melon cultivars and oil-extraction methods on oil characteristics. In this study, oils from nine different melon cultivars were evaluated. Additionally, two oil-extraction methods (screw and hydraulic press) were studied. Results showed that melon seeds may be used as a novel source of healthy oils. Higher-quality oils were obtained with the hydraulic press; however, low yields reduced industrial interest in this method. Oils extracted from the different cultivars showed high variability in the content of linoleic (51-69%) and oleic (15-34%) acids. Regarding vitamin E, γ-tocopherol was the main isoform found in melon-seed oils (99.81-456.73 mg/kg), followed by α- and δ-tocopherols. Significant concentrations of tocotrienols (α, ß, and γ) were also found. Although all cultivars showed positive attributes, principal-component analysis (PCA) showed that Honey Dew and Blanco de Ribatejo could be specifically considered as a potential source of polyunsaturated oils with high concentrations of vitamin E.

Supplementation in mushroom crops and its impact on yield and quality.

Mushroom supplementation is an agronomic process which consists of the application of nutritional amendments to the substrates employed for mushroom cultivation. Different nitrogen and carbohydrate rich supplements have been evaluated in crops with a substantial impact on mushroom yield and quality; however, there is still controversy regarding the nutritional requirements of mushrooms and the necessity for the development of new commercial additives. The addition of external nutrients increases the productivity of some low-yielding mushroom varieties, and therefore is a useful tool for the industry to introduce new commercially viable varieties. Spent mushroom compost is a waste material that could feasibly be recycled as a substrate to support a new commercially viable crop cycle when amended with supplements. On the other hand, a new line of research based on the use of mushroom growth promoting microorganisms is rising above the horizon to supplement the native microbiota, which appears to cover nutritional deficiencies. Several supplements employed for the cultivated mushrooms and their agronomic potential in terms of yield and quality are reviewed in this paper as a useful guide to evaluate the nutritional requirements of the crop and to design new formulas for commercial supplementation.

Effect of genotype and crop year on the nutritional value of walnut virgin oil and defatted flour.

The present study analyses the health-promoting compounds of walnut oil and walnut defatted flour obtained using hydraulic pressing. To identify the cultivar effect, nine walnut varieties were harvested in the same plot for two years to control environmental and agricultural management effects on kernel chemical traits. Beyond the variability reported in the products obtained from the different cultivars analysed, the crop year showed a crucial effect in the nutritional value of walnut products. Specifically, the variability caused for the crop year in the concentration of oleic and linoleic acids, phytosterols, polyphenols, tocopherols, proteins and essential minerals (K, Mg, P, S, Cu, Fe, Mn, Mo, Ni) was greater that the reported for the genotype. These findings suggest that the nutritional value of walnut oil and walnut flour depends on the crop season largely than expected, even when average annual weather conditions are similar. As a result, focus must change in the study of cultivar effect on walnut products to a wider analysis of specific variables related to crop year conditions.

Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.

BACKGROUND: Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min). RESULTS: All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours. CONCLUSION: Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.

Influence of genotype and crop year in the chemometrics of almond and pistachio oils.

BACKGROUND: Almond and pistachio oils can be considered as interesting products to produce and commercialize owing to their health-promoting properties. However, these properties are not consistent because of the differences that appear in oils as a result of the genotype and the crop year. The analysis of these variations and their origin is decisive in ensuring the commercial future prospects of these nut oils. RESULTS: Although significant variability has been reported in almond and pistachio oils as a result of the crop year and the interaction between crop year and genotype, the genotype itself remains the main factor determining oil chemometrics. Oil fatty acid profile has been mainly determined by the genotype, with the exception of palmitic fatty acid in pistachio oil. However, the crop year affects the concentration of some minor components of crucial nutritional interest as total polyphenols and phytosterols. CONCLUSION: Regarding reported differences in oil, some almond and pistachio genotypes should be prioritized for oil extraction. Breeding programmes focused on the improvement of specific characteristics of almond and pistachio oils should focus on chemical parameters mainly determined by the genotype. © 2017 Society of Chemical Industry.

Mycochemical Characterization of Agaricus subrufescens considering Their Morphological and Physiological Stage of Maturity on the Traceability Process.

Agaricus subrufescens Peck is a basidiomycete with immunomodulatory compounds and antitumor activities. This research evaluated the mycochemical composition of A. subrufescens, considering their morphological and physiological stage of maturity, with a particular focus on the development of a traceability process for the formulation of new nutritional products based on fungal foods. The stipes contained a high amount of dry matter (10.33%), total carbohydrate (69.56%), available carbohydrate (63.89%), and energy value (363.97 kcal 100 g-1 DM). The pilei contained a high amount of moisture (90.66%), nitrogen (7.75%), protein (33.96%), ash (8.24), crude fat (2.44%), acid detergent fiber (16.75 g kg-1), neutral detergent fiber (41.82 g kg-1), hemicellulose (25.07 g kg-1), and lignin (9.77 g kg-1). Stipes with mature physiological stage had higher values of dry matter (10.50%), crude fiber (5.94%), total carbohydrate (72.82%), AC (66.88%), and energy value (364.91 kcal 100 g-1 DM). Pilei of the mushrooms in the immature physiological stage had higher values of P (36.83%), N (8.41%), and A (8.44%). Due to the differences between the mycochemical compositions of the morphological parts of mushrooms linked to their physiological stage of maturity, such characteristics have immense potential to be considered for a traceability process. This study can be used for the purpose of providing the consumer with more product diversity, optimizing bioactivities of composts, and allowing farmers an efficient and profitable use of the mushroom biomass.

Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi.

The Hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure food safety and security. It allows product protection and correction of errors, improves the costs derived from quality defects and reduces the final overcontrol. In this paper, the system is applied to the line of cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of covering materials (stage 1) and compost (stage 3), the pre-fruiting and induction (step 6) and the harvest (stage 7) have been considered as critical control point (CCP). The main hazards found were the presence of unauthorized phytosanitary products or above the permitted dose (stages 6 and 7), and the presence of pathogenic bacteria (stages 1 and 3) and/or heavy metals (stage 3). The implementation of this knowledge will allow the self-control of their productions based on the system HACCP to any plant dedicated to mushroom or other edible fungi cultivation.

Effect of supplementing compost with grapeseed meal on Agaricus bisporus production.

BACKGROUND: This work assesses the agronomic performance of grapeseed meal, before and after oil extraction, in nutritional compost supplement when growing the mushroom species Agaricus bisporus (Lange) Imbach. The effect of formaldehyde treatment before using this compost is also considered. Materials were applied at different doses at spawning. Along with non-supplemented compost, three commercial nutritional supplements were used as controls. RESULTS: In general terms, grapeseed meal performance was similar to that of commercial delayed-release nutrients, but improved the non-supplemented compost response. We highlight that grapeseed enhances performance as larger yields of harvested mushrooms were obtained with greater dry weight content; however, their protein content was lower. The best performance was displayed by fresh formaldehyde-treated grapeseed (6000 ppm) when applied to the 10 g kg(-1) compost dose. CONCLUSIONS: Our findings suggest that grapeseed meal offers a great potential to be applied on a commercial scale. The addition of grapeseed resulted in an enhanced performance as shown by the higher number of harvested mushrooms. The use of grapeseed meal (extracted or non-extracted), a low-cost ingredient with high levels of carbohydrates, may suppose an economic profit on the basis of the positive effect of adding carbon in the mushroom cultivation.

Characterization of oil obtained from grape seeds collected during berry development.

The surpluses of the wine industry that originate from wine production in the European countries must be reduced. Green harvesting, consisting in collecting the grapes when they are still green, could contribute to the reduction of the yield of vineyards. The green grapes are not suitable for wine production, but they can be used for seed oil extraction. Grape seed oil is a linoleic acid rich oil that has been suggested as an alternative to traditional vegetable edible oils. In this work, grape samples were collected at different stages during berry development for seed oil extraction. The grapes collected at a very early stage showed a very low oil extraction yield compared with that of the samples collected at later stages. The oil from the grapes collected at an early stage had considerably higher sterols content and had a significantly different fatty acid composition compared with those of the oil extracted from grapes collected at later stages. However, the oil samples from grapes collected before veraison did not show significant differences with samples collected after veraison as regards oil extraction yield, fatty acids composition, and total sterol content and composition. Our data suggest that grapes collected from green harvesting near veraison could be suitable for seed oil extraction, with characteristics similar to those of the oil extracted from the seeds of mature grapes.

A mathematical model for colour loss in paprikas containing differing proportions of seed.

In this paper a general kinetic model for predicting the colour of paprikas with differing proportions of seed as a function of the storage conditions is developed. We apply this model to study the effect of time and storage conditions on colour loss in paprikas made from the same pepper variety, Ocal, but with differing proportions of seed. The agreement between the experimental colour data for this paprika and the results predicted by the mathematical model is very good. Both the model and the experimental data show that the rate of colour loss decreases with increasing proportion of seed, and after a determined inversion time the samples with the lowest initial colour values actually show the highest values. Likewise, the experimental data show that for a given proportion of seed the colour loss decreases as the storage relative humidity increases. © 2000 Society of Chemical Industry.