Molecular regulation of rapeseed protein for improving its techno-functional properties.

To improve the techno-functional properties of rapeseed protein (RP), this work tried to regulate the molecular structure of RP via inducing the co-assembly of RP with zein and whey protein (WP). The results showed that WP and zein mainly regulate the folding process of RP through hydrophobic and disulfide bonds, thereby altering the structural conformation and forming stable complex RP (CRP). WP addition not only increased the number of surface charges and hydrophilicity of proteins, but also decreased their sizes, improved the water solubility, as well as the availability of active groups. These changes significantly increased the foaming capacity (from 60 % to 147 %) and in vitro gastric digestion rate (from 10 % to 60 %) of CRP. Besides, WP also contributed to the formation of gels and the regulation of their textural profiles. Comparatively, zein improved the hydrophobicity of CRP and balanced degree of intermolecular forces, which effectively increased the emulsifying activity index of CRP from 22 m2/g to 90 m2/g. Zein decreased the hardness, springiness and water-holding capacity of gel, but increased its gumminess and chewiness. Overall, both WP and zein effectively changed the structural conformation of RP, and improved its techno-functional properties, which provides an effective strategy to modify protein.

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints.

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

Valorization of agro-forest wastes (oak acorns, vineyard pruning, and olive pruning) through the cultivation of shiitake (Lentinula edodes) mushrooms.

Experimental research has been focusing on developing new substrates for growing shiitake mushrooms as alternatives to the standard oak sawdust substrate. The selection of appropriate lignocellulosic materials is based on their availability in the production area and their compatibility with the requirements of the mushroom species being cultivated. In comparison to oak sawdust substrate (OS) as the control, this study evaluated the potential of oak acorns (OA), olive pruning (OLPR), and vineyard pruning (VIP), and various combinations: OA-OLPR:1-1, OA-VIP:1-1, OS-OLPR:1-1, and OS-VIP:1-1, prepared on a dry weight basis. In comparison to OS, complete mycelial development was hastened in OA, OA-VIP: 1-1, and OS-VIP:1-1 by 9.5, 7.9, and 4.2 days and delayed in OLPR and OS-OLPR:1-1 by 11.3 and 7.0 days, respectively. Also, harvest was earlier in OA, OA-VIP:1-1, and OS-VIP:1-1 by 9.3, 6.7, and 3.3 days, respectively, while it was significantly delayed in OLPR, VIP, and OS-OLPR:1-1 by 12.3, 3.7, and 8.0 days, respectively. While the total biological yield was significantly reduced in OLPR, OS-OLPR:1-1, VIP, and OS-VIP:1-1, it was comparable to OS in OA, OA-OLPR:1-1, and OA-VIP:1-1 (597.0, 552.0, 532.2, and 556.2 g/kg, respectively). Production was consistently high over two consecutive flushes in OS, OA, and OA-VIP: 1-1. Total biological yields were higher in OA-OLPR: 1-1 than OS-OLPR:1-1 and in OA-VIP:1-1 than OS-VIP:1-1. OA increased mushroom number and firmness, VIP and OLPR increased mushroom weight, and OA-VIP:1-1 increased pileus thickness. Mushrooms' protein and fiber contents were higher than OS in all substrates and the highest in OA-OLPR:1-1 (8.7 %) and OLPR (2.8 %), respectively. Conclusively, the substrates OA, OA-VIP: 1-1, and OA-OLPR:1-1 may alternate oak sawdust; however, the first two substrates have an advantage over the third due to earlier harvests. Also, it is more favorable to use VIP and OLPR in combination with OA than to use them alone.

Hyperspectral imaging as a non-destructive technique for estimating the nutritional value of food.

Knowledge of the energy and macronutrient content of complex foods is essential for the food industry and to implement population-based dietary guidelines. However, conventional methodologies are time-consuming, require the use of chemical products and the sample cannot be recovered. We hypothesize that the nutritional value of heterogeneous food products can be readily measured instead by using hyperspectral imaging systems (NIR and VIS-NIR) combined with mathematical models previously fitted with spectral profiles.118 samples from different food products were collected for building the predictive models using their hyperspectral imaging data as predictors and their nutritional values as dependent variables. Ten different models were screened (Multivariate Linear regression, Lasso regression, Rigde regression, Elastic Net regression, K-Neighbors regression, Decision trees regression, Partial Least Square, Support Vector Machines, Gradient Boosting regression and Random Forest regression). The best results were obtained with Ridge regression for all parameters. The best performance was for estimating the protein content with a RMSE of 1.02 and a R2 equal to 0.88 in a test set, following by moisture (RMSE of 2.21 and R2 equal to 0.85), energy value (RMSE of 21.84 and R2 equal to 0.76) and total fat (RMSE of 2.17 and R2 equal to 0.72). The performance with carbohydrates (RMSE of 2.12 and R2 equal to 0.61) and ashes (RMSE of 0.25 and R2 equal to 0.38) was worse. This study shows that it is possible to predict the energy and nutrient values of processed complex foods, using hyperspectral imaging systems combined with supervised machine learning methods.

Nutritional Evaluation of Milk Thistle Meal as a Protein Feedstuff for Diets of Dairy Cattle.

The objective of this work is to investigate the chemical and nutritional value of milk thistle meal (MTM) in order to improve it and to provide theoretical support for its application in dairy cattle production. MTM was assessed in comparison with seven conventional protein feed sources, namely, soybean meal (SBM), cottonseed meal (CS), canola meal (CN), palm kernel meal (PK), rice bran meal (RB), corn germ meal (CG), and sesame meal (SS). The chemical composition of these feedstuffs was assessed using wet chemical analysis, the Cornell Net Carbohydrate and Protein System was used to evaluate the carbohydrate and protein fractions, and the in situ nylon bag technique and the modified three-step in vitro method were used to assess the rumen degradation and intestinal digestibility. Additionally, Fourier transform infrared technology was used to determine the feedstuff protein spectral molecular structure and its amino acid profile was also assessed. The result showed that MTM acid detergent fiber, lignin, unavailable nitrogen, and non-degradable carbohydrate content were higher than those of the other feedstuffs. It had a 17% and 36% rumen effective degradation rate of neutral detergent fiber and dry matter, respectively, and had the lowest small intestinal rumen undegradable protein digestibility rate. It was low in leucine, histidine, arginine, and proline, but high in methionine. The total area of amide I and amide II in the protein secondary structure was similar to that of CN and CS, and the amide I and II ratio was not different from that of RB. To sum up, MTM has a poor carbohydrate composition and is high in fiber but, in comparison to most other protein feeds, has a higher crude protein rumen effective degradation rate, similar to that of SBM, and it is a good source of methionine, a limiting amino acid. Hence, its nutritional value can be further improved for application in dairy feeding through processes such as microbial or enzymatic fermentation.

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes.

The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28-57.93%), followed by palmitic acid (19.90-29.45%) and linoleic acid (8.44-14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits.

Nutritional and sensory parameters of amazake from the recycling of stale bread.

Stale bread is a waste product with a potential to be recycled. One way to manage this waste material is to process it by fermentation for the purpose of food production. This paper proposes the use of stale wheat and rye bread as ingredients in amazake, a liquid dessert traditionally obtained from rice by fermentation with the koji mould Aspergillus oryzae, followed by liquefaction by the action of fungal enzymes. The stale bread was introduced instead of rice at both the koji stage (wheat bread) and the liquefaction stage (wheat and rye bread). The resulting products had an extended volatile compound profile, from 5 to 15 compounds identified, and modified sensory parameters, compared to the traditional version. Amazake containing bread had an increased protein content, from 1.10 to 6.4 g/100 g, and were more abundant in dietary fibre (up to a maximum of 1.8 g/100 g), additionally enriched with a soluble fraction. The proposed procedure of obtaining of new formula amazake can be directly applied in households to reduce the amount of discarded bread. Due to its simplicity, it also has the potential for further modification in terms of production scale and product parameters.

Erratum: Livestock feed resources used as alternatives during feed shortages and their impact on the environment and ruminant performance in West Africa: a systematic review.

[This corrects the article DOI: 10.3389/fvets.2024.1352235.].

Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.

BACKGROUND: Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short-term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 µm ol m-2 s-1) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest. RESULTS: The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness-related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor. CONCLUSION: Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry.

Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates.

Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (p > 0.001) compared to the control sample. The nutritional content of the kombucha from day 6 of the test sample is higher than the control sample provided sugars (fructose 0.4 ± 0.1, glucose 0.7 ± 0.1, sucrose 1.4 ± 0.1) g/100 mL, minerals (calcium, 19.4 ± 0.15, iron 23.1 ± 0.25, and potassium 28.3 ± 0.25) mg/100 mL, vitamins (B1 0.58 ± 0.01, B2 0.30 ± 0.02, B3 0.33 ± 0.02, B6 0.75 ± 0.02, B9 0.19 ± 0.03, B12 0.9 ± 0.03, and C 1.38 ± 0.06) mg/100 mL, sodium 4.35 ± 0.25 mg/100 mL, calories 14.85 ± 0.25 mg/100 mL, carbohydrates 3.135 ± 0.12, and acids (acetic acid 4.20 ± 0.02, glucuronic acid 1.78 ± 0.02) mg/100 mL on day 12. The predominant microbial species identified in both control and test samples included Komagataeibacter rhaeticus, Gluconobacter oxydans, Brettanomyces bruxellensis, and Zygosaccharomyces bailli, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of kombucha. Sensory evaluations of the control and test samples were analyzed, and the overall preference was 88% for the test sample with tea dust and molasses. The sensory characteristics of the test sample included a fruity smell (41%), fizzy texture (66%), bright color (47%), and a fruity taste (67%), with overall acceptability (56%) rating it as excellent. Our research contributes to a deeper understanding of the interplay between raw materials, microbial composition, and the resulting composition of bioactive compounds.

Tropical grass digestibility assessed by the mobile bag and in vitro methods in horses.

This study aimed to compare the digestibility of tropical grasses by horses by the in vivo method using mobile nylon bags with the in vitro digestibility method using horse feces as a source of inoculum. Five horses were used in a 2 × 5 factorial design with randomized blocks featuring two methods (in vivo and in vitro) and five grasses: Tifton 85 hay (Cynodon spp.), sixweeks threeawn grass (Aristida adsencionis, Linn), Alexandergrass (Brachiaria plantaginea (Link) Hitchc.), capim-de-raiz (Chloris orthonoton, Doell), and Sabi grass (Urochloa mosambicensis). No difference (P>0.05) was found between the in vivo and in vitro methods regarding nutrient digestibility of Sabi grass and sixweeks threeawn. Tifton 85 was the only grass that showed differences (P<0.05) between the two methods concerning the apparent digestibility of all nutrients. Alexandergrass, Tifton 85, and capim-de-raiz exhibited the best digestibility of dry matter, neutral detergent fiber, acid detergent fiber, and organic matter by the mobile bag method compared to the in vitro method. Tifton 85 and capim-de-raiz had higher crude protein digestibility by the mobile bag method than by the in vitro method. The mean retention time of the mobile bags in the digestive tract of the horses was 43.69 h. The bags with samples of sixweeks threeawn and Sabi grass had shorter retention times than capim-de-raiz and Alexandergrass (P<0.0001). It is concluded that, for sixweeks threeawn and Sabi grass, digestibility in horses can be assessed using the in vitro method in place of the mobile nylon bag method.

Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro.

"Morzeddhu" in the local dialect of Catanzaro ("Morzello" in Italian) is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at an international level, that labels, in an extraordinary way, the culinary identity of Catanzaro, a city founded around the X century. After America's discovery, its preparation was optimized and definitively fixed. Its recipe is strictly based on a cow's "fifth quarter" combined with spicy and typical Mediterranean vegetables. Remarkably, no pork meat is used, and when all traditional ingredients are included in the complex and quite long preparation of this special dish, it can deserve the title of "Illustrissimo". This review provides a scientific description of Illustrissimo, emphasizing its unique properties and connection to the circular economy, food security, and the Mediterranean diet. We also highlight its unique quality compared to other alternatives through an analysis of their nutritional facts and bioactive compounds. Nutritionally, offal and fifth quarter components are a rich source of high-quality protein, with lower levels of total fat and saturated fatty acids compared to other meat cuts. In essence, this dish offers a great example of a high-quality yet affordable meal, aligning perfectly with a Mediterranean diet.

Effects of Fermented Navel Orange Pulp on Growth Performance, Carcass Characteristics, Meat Quality, Meat Nutritional Value, and Serum Biochemical Indicators of Finishing Tibetan Pigs.

In order to cope with the limited supply of feed for global animal production, there is a pressing need to explore alternative feed resources. Orange pulp, a by-product of agriculture and industry, has shown potential to positively or neutrally impact pig productive performance when included in their diet. However, there is a lack of research on the effects of fermented navel orange pulp (FNOP) on pig growth and productive performance. This study aimed to investigate the effects of FNOP as a dry matter substitute on pig's growth performance, carcass characteristics, meat quality, meat nutritional value, and serum biochemical indicators. The experiment involved 128 finishing Tibetan pigs, divided into four feed treatment groups, with varying levels (0%, 5%, 10% and 15%) of FNOP replacing dry matter in the basal diet. The results indicate that substituting 5% to 15% FNOP had no adverse effects on pig growth performance. However, at a 15% substitution rate, there was a decrease in serum growth hormone and IGF-1 levels, along with an increase in the feed-to-gain ratio. A 10% FNOP replacement notably increased the loin-eye muscle area of pigs. Additionally, 5% and 10% FNOP substitutions reduced the drip loss of pork. The study also found that substituting 5% to 15% FNOP increased unsaturated fatty acids and umami nucleotide contents in pork and raised serum total protein and uric acid (nucleotide-metabolism-related product) levels. These findings suggest that moderate FNOP substitution might improve meat quality, nutritional value, and maintain growth and productive performance in Tibetan pigs by improving protein synthesis and nucleotide metabolism, while also reducing feed costs. The optimal substitution ratio identified was 10%.

Effectiveness of Chemical Sanitizers against Salmonella Typhimurium in Nutrient Film Technique (NFT) Hydroponic Systems: Implications for Food Safety, Crop Quality, and Nutrient Content in Leafy Greens.

Hydroponic farming systems play an increasingly important role in the sustainable production of nutrient-rich foods. The contamination of surfaces in hydroponic fresh produce production poses risks to the food safety of crops, potentially endangering public health and causing economic losses in the industry. While sanitizers are widely used in commercial hydroponic farms, their effectiveness against human pathogens on surfaces and their impact on plant health and quality are not known. In this study, we evaluated the efficacy of chemical sanitizers in eliminating Salmonella Typhimurium from inanimate surfaces in commercial hydroponic Nutrient Film Technique (NFT) systems. Further, we assessed the impact of sanitizers on the yield, quality, and nutritional value of lettuce and basil. Sanitizers (Virkon, LanXess, Pittsburgh, PA, USA; SaniDate 12.0, BioSafe Systems, East Hartford, CT, USA; KleenGrow, Pace Chemical Ltd., Delta, BC, Canada; Green Shield, United Labs Inc., St Charles, IL, USA; Zerotol, BioSafe Systems, East Hartford, CT, USA; Bleach, Pure Bright, ON, Canada) were tested against Salmonella Typhimurium inoculated on NFT surfaces (nutrient reservoir, growing channels, top covers, drain lines). The effective treatments were then tested for their impact on lettuce and basil in a split-plot experiment conducted in commercial NFT units. Crop yield, color, and nutrient content (chlorophyll and carotenoids) were measured throughout the crop life cycle. While all quaternary ammonium compounds (QAC), SaniDate 12.0 (200 ppm), Zorotol (5%), and Virkon (1%) eliminated Salmonella Typhimurium from commercial NFT surfaces, chlorine-based sanitizer treatments were statistically similar to water treatments on most surfaces. All chemical sanitizers impacted the yield, color, and nutritional value of lettuce and basil. SaniDate 12.0 (200 ppm) was the least detrimental to crops and was identified as a potential candidate for further validation in commercial hydroponic settings. The findings of this study will be translated into recommendations for the industry and will contribute to the development of future food safety guidelines and policies.

Livestock feed resources used as alternatives during feed shortages and their impact on the environment and ruminant performance in West Africa: a systematic review.

Ruminant feed is a major problem for the livestock sector in West African developing countries causing animal nutritional diseases, reducing ruminant production, and creating a massive ecological crisis through greenhouse gas emissions. Alternative feeds, which include agro-industrial by-products, fodder trees, crop residues, insects, fodder legumes, algae, and pulses, constitute enormous feed resources for livestock in Africa. This study was conducted in accordance with the methodological recommendations of PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses). We conducted a literature search using Google Scholar, Web of Science, and Scopus to identify documents related to alternative ruminant feeds using the following keywords: alternative feeds, ruminant products, environmental impacts, and West Africa. Those that met the inclusion criteria were included, resulting in 44 articles published between 2013 and 2023. These studies included 45 alternative feeds divided into six groups, including agro-industrial by-products (48.89%), followed by fodder trees (17.78%), crop residues (13.33%), insects (8.89%), fodder legumes (6.67%) and seaweeds (4.44%). Our results revealed that alternative feed resources and their effects on ruminant's performances and environment are poorly known in West Africa, which limits their inclusion in rations and sometimes leads to their misuse. Future research should focus on these aspects in order to make efficient use of these resources to improve ruminant milk and meat production.

Assessment of nutraceutical value, physicochemical, and anti-inflammatory profile of Odonthalia floccose and Odonthalia dentata.

The nutraceutical value, and physicochemical profile as well as anti-inflammatory activity potential of Odonthalia floccose and Odonthalia dentata (red macroalgae) dry biomass were investigated in this study. Proximate composition study results revealed that the dry biomass of O. floccose and O. dentae were found to be as ash: 9.11 & 8.7 g 100 g-1, moisture: 8.24 & 8.1 g 100 g-1, total fat: 6.9 & 7.2 g 100 g-1, protein: 24.52 & 25.6 g 100 g-1, and total carbohydrate/polysaccharides: 53.84 & 48.85 g 100 g-1 of dry weight biomass respectively. Both algae biomass contain considerable quantity of minerals (Fe, Cu, Mg, and Zn). Furthermore, the major saturated fatty acids (6.24 & 5.82 g FAME 100 g-1 of total fat of O. floccose and O. dentate) (ΣFAs) present in the test algae were stearic acid, palmitic acid, and margaric acids. O. floccose and O. dentata also contain remarkable protein composition profile that compiled with considerable quantity of essential and non-essential amino acids. The vitamins such as vitamin A, B1, B2, B3, B6, B9, C, and E of O. floccose and O. dentate biomass were also identified at sufficient quantity level. The swelling capacity (SWC), water holding capacity (WHC), and oil holding capacity (OHC) properties of O. floccose and O. dentate at various temperature conditions (25 and 37 ᵒC) were found to be 8.11 & 7.02 mL g-1 and 8.95 & 7.55 mL g-1, 5.1 & 4.87 and 4.8 & 4.1 mL g-1, as well as 2.11 & 1.81 and 1.96 & 1.89 mL g-1 respectively. Among these two marine red macroalgae samples, the O. dentate showed better anti-inflammatory activity than O. floccose at 150 µg mL-1 dosage. Thus, this O. floccose and O. dentate biomass can be considerable as nutritional supplement and pharmaceutical product development related research.

A review of botany, phytochemistry, pharmacology, and applications of the herb with the homology of medicine and food: Ligustrum lucidum W.T. Aiton.

Ligustrum lucidum W.T. Aiton is an outstanding herb with the homology of medicine and food. Its ripe fruits are traditionally used as an important tonic for kidneys and liver in China. Ligustrum lucidum W.T. Aiton is rich in nutritional components and a variety of bioactive ingredients. A total of 206 compounds have been isolated and identified, they mainly include flavonoids, phenylpropanoids, iridoid glycosides, and triterpenoids. These compounds exert anti-osteoporosis, anti-tumor, liver protective, antioxidant, anti-inflammatory, and immunomodulatory effects. Ligustrum lucidum W.T. Aiton has been traditionally used to treat many complex diseases, including osteoporotic bone pain, rheumatic bone, cancer, related aging symptoms, and so on. In the 2020 Edition of Chinese Pharmacopoeia, there are more than 100 prescriptions containing L. lucidum W.T. Aiton. Among them, some classical preparations including Er Zhi Wan and Zhenqi fuzheng formula, are used in the treatment of various cancers with good therapeutic effects. Additionally, L. lucidum W.T. Aiton has also many excellent applications for functional food, ornamental plants, bioindicator of air pollution, algicidal agents, and feed additives. Ligustrum lucidum W.T. Aiton has rich plant resources. However, the application potential of it has not been fully exploited. We hope that this paper provides a theoretical basis for the high-value and high-connotation development of L. lucidum W.T. Aiton in the future.

Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues.

Purpose: Nowadays, the promotion of a circular economy is fundamental to reduce food losses and waste. In this context, the possibility of using food supply chains non-compliant residues emerges. Much interest has been directed toward legume residues, in general and, in particular, to the possibility of combining different plant-matrices to improve nutritional profile, providing high-quality products. Methods: Five different formulations of breads, with a combination of seeds and cereals, were fortified with chickpea and pea protein concentrates. Samples were analyzed and compared with their relative control recipe to determine differences in composition, actual protein quality and integrity, and protein digestibility (performed with the INFOGEST method). Results: Samples showed a clear improvement in the nutritional profile with higher values of proteins, from averagely 12.9 (control breads) to 29.6% (fortified breads) (17.7-24.7 g/100 g of dry matter respectively), and an improvement in amino acidic profile, with a better balancing of essential amino acids (lysine and sulfur amino acid contents), without affecting protein integrity. Regarding in vitro gastro-intestinal digestibility, sample C (19% chickpea proteins) showed the best results, having a comparable protein digestibility to its control bread-48.8 ± 1.1% versus 51.7 ± 2.3%, respectively. Conclusion: The results showed how the fortification with chickpea and/or pea protein concentrate improved the nutritional profile of bread. These prototypes seem to be a valid strategy to also increase the introduction of high biological value proteins. Furthermore, the not-expected lower digestibility suggested the possible presence of residual anti-nutritional factors in the protein concentrates interfering with protein digestibility. Therefore, it seems of fundamental importance to further investigate these aspects.

Consumers' Perceptions about Edible Insects' Nutritional Value and Health Effects: Study Involving 14 Countries.

Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive compounds with beneficial effects on the human body, their consumption is encouraged. Knowledge can serve as a tool for better acceptance of insects as food. In this context, the present work investigated the knowledge about the nutritional value and health effects of edible insects in different countries. Data were collected by employing a questionnaire survey translated into the different languages of all participating countries and were treated using statistical tools. A total of 7222 responses were obtained. The results indicated that for many issues, the participants manifested a neutral opinion (neither agree nor disagree), but the participants who manifested agreement/disagreement were generally well informed. They were also able to identify untrue facts and answer accordingly by disagreeing. Factor analysis showed four groups of questions: nutritive value, negative perception and risks, safety and benefits of insects and contamination and harmful components. Finally, significant differences were observed according to the sociodemographic variables studies (sex, age, education, living environment and country), with age and country being the most influential of the sociodemographic factors on knowledge. Therefore, increasing knowledge is envisaged as an essential factor in augmenting the recognition of edible insects as a nutritional food, presenting health benefits apart from being a more sustainable source of animal protein when compared with beef or pork meats.

Exploring the genetic variability in yield, nutritional and digestibility traits in oat grains through ruminant nutrition.

Oat is a dual-purpose crop used for both food and feed for animals. The objective of this work is to characterize oat varieties for their genetic diversity in yield, physical traits, and nutritional composition, aiming to identify potential parent varieties for breeding programs to develop new oat varieties for improved livestock feed and diverse industrial applications. To conduct, chemical analysis for protein and carbohydare fractions, energy and digestible nutrient estimated, stastical analyses performed to assess genetic variations for traits among vaieties. Significant genetic variation (p < 0.05) for grain yield, grain density, sieving percentage, crude protein, ether extract, neutral and acid detergent fiber, cellulose, lignin, neutral and acid detergent insoluble nitrogen were observed in grains of eight oat varieties. All protein fractions exhibited significant differences (p < 0.05). Total carbohydrate content ranged significantly (p < 0.05) from 73 % to 79 %. The grains contained higher levels of intermediately degradable starch and pectin (54.12-60.16 %) compared to the slowly degradable cell wall (26-33 %), lignin bounded cell wall (6-10 %), and rapidly degradable sugars (2-8%). Significant variation (p < 0.05) was observed in terms of gross energy, digestible energy, metabolizable energy, net energy for maintenance and lactation about (2 Mcal/kg dry matter), gain (1.6-1.8 Mcal/kg dry matter), total digestible nutrients, digestible dry matter, rumen degradable protein, and total digestible nutrients related to crude protein, fatty acid, neutral detergent fiber, and non-fiber carbohydrate. Organic matter and ether extract were positively associated (p < 0.01) with total digestible nutrients, digestible and metabolizable energy, dry matter digestible and truly digestible non fibrous cabohydrates, while neutral and acid detergent fiber and cellulose showed negative correlation. The research shows that oat varieties vary widely in their yield, physical features, and nutritional content, offering potential for breeding better varieties for both animal feed and industrial uses.