In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps.

Ice fractions and water states in partially frozen muscle foods greatly affect their quality. In the study, a variable temperature nuclear magnetic resonance (VT-NMR) with a liquid nitrogen temperature control system was employed to in situ investigate the relationship between ice fractions and temperatures and changes in water states during partial freezing and thawing of pork and shrimp. Results indicated that changes in ice fractions ranging from -2 âˆ¼ -20 °C could be divided into 3 stages including slow increase, random leap and remarkable leap. More serious damages to the structures related to immobile water occurred in shrimp than in pork, and partial freezing also caused deterioration in muscle fibres related to free water. Additionally, -2 âˆ¼ -3 °C and - 3.5 °C were the appropriate partial freezing temperatures for pork and shrimp, respectively. Therefore, the VT-NMR method possessed great potential for fundamental studies and applications of partial freezing of muscle foods.

Allergenic potency of various foods of mammalian origin in patients with α-Gal syndrome.

BACKGROUND: The α-Gal syndrome (AGS) is an emerging allergy to mammalian food caused by IgE-mediated reactions to the carbohydrate galactose-α-1,3-galactose (α-Gal). Mammalian food sources contain α-Gal, but the amount differs. The objective of this study was to investigate the allergenic potency of various foods of mammalian origin among AGS patients. METHODS: Twenty-six AGS patients were included. Food extracts from innards, lean meats, processed meat products, milk, and whey were analyzed. Immunoblot, ELISA, immunofluorescence, and basophil activation test were used to determine the α-Gal content, characterize IgE binding, and assess foods' allergenicity. RESULTS: The determined amount of α-Gal, IgE reactivity to food extracts, and food extract potencies to activate patients' basophils correlated well with each other. Pork and beef kidney showed the highest allergenicity. Beef liver and bacon showed allergenicity comparable to that of lean meats. Game meat seemed to have a higher allergenic potency than meats from farm-raised animals. The processed meat products liver pâté and black pudding, despite lower α-Gal content, demonstrated moderate allergenicity. Milk showed the lowest allergenicity. IgE reactivity to food extracts was highly similar for all patients and strongly dominated by the α-Gal epitope. CONCLUSIONS: The allergenic potency of mammalian meat depends on the origin of the meat, the different cuts, and type of processing, with innards posing the greatest risk to AGS patients. Even processed mammalian meat constitutes a risk. Dairy products show the lowest risk. This study highlights the importance of analyzing even more foods to improve the management of AGS.

In-depth metaproteomics analysis reveals the protein profile and metabolism characteristics in pork during refrigerated storage.

Alterations in microbiotas and endogenous enzymes have been implicated in meat deterioration. However, the factors that mediate the interactions between meat quality and microbiome profile were inadequately investigated. In this study, we collected pork samples throughout the refrigeration period and employed metaproteomics to characterize both the pork and microbial proteins. Our findings demonstrated that pork proteins associated with the catabolic process are upregulated during storage compared to the initial stage. Pseudomonas, Clostridium, Goodfellowiella, and Gonapodya contribute to the spoilage process. Notably, we observed an elevated abundance of microbial proteins related to glycolytic enzymes in refrigerated pork, identifying numerous proteins linked to biogenic amine production, thus highlighting their essential role in microbial decay. Further, we reveal that many of these microbial proteins from Pseudomonas are ribosomal proteins, promoting enzyme synthesis by enhancing transcription and translation. This study provides intrinsic insights into the underlying mechanisms by which microorganisms contribute to meat spoilage.

Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder.

This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 g water in a CPET tray using MCIH with 1080 W microwave (MW) and 130 °C induction heating (IH) for 150 s. The results showed a quick temperature increase rate of 0.56 °C/s that achieved pasteurization against a variety of pathogenic bacteria, such as Listeria monocytogenes, but not Clostridium botulinum, by lethality calculation. Compared to typical electric cooker steaming, MCIH significantly shortened cooking time (8.6 times faster). To address rice starch gelatinization, two-stage heating techniques to steam pork with rice powder were MCIH: 150 s, and then IH: 60 s (MW1), and MCIH: 180 s, and then IH: 30 s (MW2), with no significant differences seen in color or the nine-point taste scale between treatment groups. MCIH groups had smaller shear forces than control. After MCIH cooking, no microbial counts were detected in the MW1 and MW2 groups initially, and the pork with rice powder had a shelf life of 14 days at 4 °C based on aerobic plate count assay.

Behavior of Spoilage Bacterial Communities in Different Cuts of Enshi Black Pork under Refrigerated Storage (4 °C).

The Enshi black pig is a Chinese native breed known for its rich nutrition content and high quality, which has notable traction in the consumer market. In this study, the potential impact of the main commercial cuts from Enshi black pork carcasses (ham, loin, and belly) on the bacteria community of spoiled meat under refrigerated storage (4 °C) was assessed by using a high-throughput sequencing method. Moreover, the spoilage potential of isolated strains from spoiled pork was investigated. The results demonstrated significant differences (p < 0.05) in bacterial community diversity and composition among spoiled ham, loin, and belly samples. Linear discriminant analysis effect size (LEfSe) analysis revealed a total of 20 significantly different potential bacterial biomarkers, with the dominant genera of Pseudomonas, Psychrobacter, Shewanella and Carnobacterium. Additionally, C. divergens THT1-5, isolated from spoiled ham samples, displayed cold adaptation and higher spoilage potential in Enshi black pork. These findings are helpful for identifying key factors contributing to spoilage in Enshi black pork and developing strategies to inhibit bacterial growth during preservation.

Development of a Freshness Indicator for Assessing the Quality of Packaged Pork Products during Refrigerated Storage.

A pH-sensitive dye-based freshness indicator has been developed to monitor the quality status of pork neck through distinct color transitions, addressing a crucial need for improved food safety and real-time monitoring within the food industry. This system aims to boost consumer confidence and improve shelf-life estimates by offering transparent and immediate quality indicators. Aerobically packaged pork neck samples underwent accelerated testing at 25 °C for 36 h, followed by refrigeration experiments at typical distribution temperatures of 4 and 8 °C over 10 days. Measured pork neck quality parameters included total bacterial count (TBC), total volatile basic nitrogen (TVB-N), and pH levels. Visual observation and colorimetric analysis were used to assess the chromatic variations of the freshness indicator, which showed a significant shift from orange to green in response to the presence of TVB-N in the headspace of the pork packaging. The chromatic parameters of the freshness indicator exhibited a significant correlation with the pork quality values throughout the storage periods. The results highlight the ability of the freshness indicator to effectively convey quality information about pork through noticeable colorimetric changes.

Contamination of Streptococcus suis and S. suis Serotype 2 in Raw Pork and Edible Pig Organs: A Public Health Concern in Chiang Mai, Thailand.

Streptococcus suis is one of the most important zoonotic pathogens causing serious diseases in both pigs and humans, especially serotype 2. In northern Thailand, there is a notable prevalence of S. suis infection in humans and transmission has occurred mainly through the consumption of raw pork products. Despite the continued practice of consuming raw pork in this region, limited data exist regarding S. suis contamination in such products. Therefore, this study aimed to assess the prevalence of S. suis and S. suis serotype 2 in retail raw pork meat and edible pig organs sold in Chiang Mai city, Thailand. A total of 200 samples, comprising raw pork meat and edible pig organs, were collected from nine fresh markets in Chiang Mai city between May and July 2023. Samples were prepared and cultured in Todd-Hewitt broth. Bacterial DNA was extracted and tested for any serotypes of S. suis and serotype 2 using loop-mediated isothermal amplification (LAMP) techniques. The study revealed contaminations of S. suis and serotype 2 at rates of 84% and 34%, respectively, with a higher prevalence observed in pig organs compared to raw pork. Both S. suis and serotype 2 were detected across all nine fresh markets investigated. The prevalence of S. suis remained consistently high throughout the study period, whereas serotype 2 showed peaks in May and July. These high rates of contamination indicate that people who consume or work in close contact with raw pork or edible pig organs are at a high risk of S. suis infection. Urgent implementation and maintenance of food safety campaigns and public health interventions are crucial for disease prevention and control.

Tritium-Labeled Nanodiamonds as an Instrument to Analyze Bioprosthetic Valve Coatings: A Case of Using a Nanodiamond Containing Coating on a Pork Aorta.

Coatings with xenogenic materials, made of detonation nanodiamonds, provide additional strength and increase elasticity. A functionally developed surface of nanodiamonds makes it possible to apply antibiotics. Previous experiments show the stability of such coatings; however, studies on stability in the bloodstream and calcification of the material in natural conditions have yet to be conducted. Tritium-labeled nanodiamonds (negative and positive) were obtained by the tritium activation method and used to develop coatings for a pork aorta to analyze their stability in a pig's bloodstream using a radiotracer technique. A chitosan layer was applied from a solution of carbonic acid under high-pressure conditions to prevent calcification. The obtained materials were used to prepare a porcine conduit, which was surgically stitched inside the pig's aorta for four months. The aorta samples, including nanodiamond-coated and control samples, were analyzed for nanodiamond content and calcium, using the radiotracer and ICP-AES methods. A histological analysis of the materials was also performed. The obtained coatings illustrate a high in vivo stability and low levels of calcification for all types of nanodiamonds. Even though we did not use additional antibiotics in this case, the development of infection was not observed for negatively charged nanodiamonds, opening up prospects for their use in developing coatings.

Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets.

Escherichia coli and Staphylococcus aureus are the most important food borne pathogen transmitting from animal meat and meat products. Therefore, it is vital to design an accurate and specific diagnostic tool for identifying those food-borne pathogens in animal meat and meat products. In the current study, E. coli, methicillin-resistant and sensitive S. aureus (MRSA and MSSA) were simultaneously detected using a developed triplex PCR-based technique. To obtain an optimal reaction parameter, the multiplex assay was optimised by changing just one parameter while holding the others constant. Specificity of the assay was assessed using several porcine bacterial template DNA. The plasmid DNA was used to test the multiplex PCR assay's sensitivity and interference in spiked pork samples. E. coli, MRSA, and MSSA each have PCR amplified products with sizes of 335, 533, and 209 bp, respectively. The assay detects a minimum microbial load of 102 CFU/µl for all the three pathogens and can identify bacterial DNA as low as 10-2 ng/µl. The assay was validated employing 210 pork samples obtained from retail meat shops and slaughter houses, with MRSA, E. coli, and MSSA with the occurrence rate of 1.9%, 42.38%, and 18.1%, respectively. The rate of mixed bacterial contamination in pork meat samples examined with the developed method was 6.19%, 1.43%, 1.90%, and 1.43% for MSSA & E. coli, MRSA & E. coli, MSSA & MRSA, and E. coli, MSSA & MRSA, respectively. The developed multiplex PCR assay is quick and efficient, and it can distinguish between different bacterial pathogens in a single reaction tube.

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations.

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage.

This research was conducted to study the effects of organic selenium (Se) supplements at different levels on pork loin quality during storage. Fifteen pork loins were procured randomly from three groups, Con (fed basal diet), Se15 (fed 0.15 ppm organic Se along with 0.10 ppm inorganic Se), and Se45 (fed 0.45 ppm organic Se along with 0.10 ppm inorganic Se). Each sample was analyzed for Se contents, antioxidant properties (glutathione peroxidase [GPx] activity, 2,2'-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid] [ABTS] and 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activities, 2-thiobarbituric acid reactive substances), physicochemical properties (water holding capacity, pH, color), and metabolomic analysis during 14-day storage period. Se45-supplemented group showed significantly higher Se contents and GPx activity than the other groups throughout the storage period. However, other antioxidant properties were not significantly affected by Se supplementation. Selenium supplementation did not have an adverse impact on physicochemical properties. Nuclear Magnetic Resonance-based metabolomic analysis indicated that the selenium supply conditions were insufficient to induce metabolic change. These results suggest that organic Se (0.15 and 0.45 ppm) can accumulate high Se content in pork loins without compromising quality.

Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.

The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC-MS, among which hexanal, octanal, nonanal, (E)-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and (E)-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.

Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.

To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor analysis techniques. The pH value of the sour meat rose dramatically, while the TBARS value dropped significantly after frying. E-nose and E-tongue results showed that air-frying could reduce acidity and improve umami. The comprehensive analysis of all samples revealed the identification of 107 volatile flavor compounds, including 10 unique aroma compounds that were specifically detected in the AF group. Additionally, the air frying process notably increased the free amino acid and nucleotide concentrations in sour meat by 53.58% and 159.29%, respectively, while causing a significant reduction in both fatty acid and lactic acid content by 22.84% and 49.29%, respectively. All three frying methods altered the flavor of the samples, but air frying performed better in terms of flavor and texture.

History repeats itself: consumption of a local traditional roast pork meat recipe leads to Salmonella ser. Give cases in Greece.

INTRODUCTION: An outbreak of gastroenteritis due to Salmonella Give, a very rarely identified serotype in human isolates in Greece, occurred in participants of a religious festival in a rural area of southern Greece, in September 2022. The objectives of this study were to describe the outbreak in terms of epidemiology, identify the vehicle of transmission of the foodborne pathogen and recommend prevention measures. METHODS: The outbreak was linked to the consumption of a local traditional recipe of roasted pork meat served by a street food vendor. In 2018, the same food item, served in a restaurant in the same region, was implicated in another S. Give outbreak. RESULTS: Outbreak investigations revealed that outbreak-associated isolates, of food and human origin, belonged to the same S. Give strain. Significant deficiencies regarding food safety practices were identified. CONCLUSION: Technical knowledge about pathogen transmission paths is important in order for both food handlers and consumers to follow hygiene and sanitary measures, mainly in cases of mass gatherings, where large quantities of food are prepared, handled, cooked and served. Efficient official supervision, mainly during summer festivals, is required in order to avoid recurrence of foodborne infections by different combinations of pathogens/food commodities.

Development of xanthan gum intelligent oil-in-water ink and its application in pork freshness preservation.

To optimize the stability of oil-based inks and ensure their wide application in freshness indication, new natural indicator inks were prepared using a stable oil-in-water structure. This study selected natural Lycium ruthenicum anthocyanin as the dye and glucose as the pigment carrier. Soybean oil was introduced as a linker and xanthan gum as a thickener, and an oil-in-water ink with the function of freshness indication was successfully developed. In ensuring the safety of ink labels for use on food packaging, particular attention is paid to the origin and properties of the materials used. All ingredients are of food-grade or bio-friendly provenance, thereby ensuring the safety of the product when in direct contact with food. We measured the viscosity, particle size and fineness of the ink for micro characterization and evaluated its macro printing performance by its printing effect on A4 paper. According to the experimental results, when the water-oil ratio of the ink is 10:5, the average particle size of the emulsion system is 822.83 nm, and the fineness reaches 5 µm. These values are relatively low, which indicates that the stability of the ink system is high at this time, and the ink shows excellent rheological and printing characteristics. With this water-to-oil ratio, the ink can show the best results when printed on A4 paper, clearly displaying image details. In addition, in fresh pork applications, inks with a 10: 5 water-to-oil ratio provide an accurate and highly sensitive indication of the freshness of pork. When the freshness of the pork changes, the ink color responds promptly. This high sensitivity makes the ink ideal for use as a food freshness indication tool, providing consumers with an intuitive and reliable reference for pork freshness. As a further innovation, combining this ink-printed label with a WeChat app not only allows consumers to know the freshness of the food in real-time but also tracks the supply chain information of the food, providing a more comprehensive application prospect for freshness-indicating products.

Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion's head).

This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) and levels of quinoa protein (QPE) addition (1 % and 2 %) on the quality of Chinese style reduced-salt pork meatballs, commonly known as lion's head. The water-holding capacity (WHC), gel and rheology characteristics, and protein conformation were assessed. The results indicated that extending the ultrasound treatment time and elevating the quinoa protein content caused conspicuous improvements (P<0.05) in the cooking yield, WHC, textural characteristics, color difference, and salt-soluble protein (SSP) solubility of the meatballs. Furthermore, the structural alterations induced by the ultrasound treatment combined with quinoa protein addition included enhancement in ß-sheet, ß-turn, and random coil structure contents, along with a red-shift in the intrinsic fluorescence peak. Additionally, the storage (G') and loss modulus (G'') of the raw meatballs significantly enhanced (P<0.05), indicating a denser gel structure in parallel with the microstructure. In conclusion, the findings demonstrated that ultrasound combined with quinoa protein enhanced the WHC and texture properties of Chinese style reduced-salt pork meatballs by improving SSP solubility.

Xanthan gum ink based on Lycium ruthenicum anthocyanin as an indicator of color change for monitoring freshness of cold fresh meat.

The continuous development of intelligent food packaging has led to an increased focus on using freshness-indicating inks, which could provide a high level of quality control and consumer experience. This study aimed to further promote the application of xanthan gum ink in food freshness indication by optimizing its performance in screen printing. A novel freshness-indicating ink was prepared using Lycium ruthenicum anthocyanin (LRA) as the core indicator, glucose as the pigment carrier, soybean oil as the linker, and xanthan gum (XG) as the thickener. Scanning electron microscopy (SEM) demonstrated that the ink was uniformly distributed on paper using screen printing. Rheological and particle size analyses revealed that the incorporation of XG significantly enhanced the interaction force between droplets in the ink system. Further tests on viscosity, fineness, and initial dryness indicated that XG, a natural microbial polysaccharide with excellent stability, could effectively improve the flowability of the ink. Specifically, at a 0.3 % XG content, the ink exhibited a unimodal particle size distribution with an average particle size of 851.02 nm and a zeta potential of -27 mV. This indicated the ink system was stable and uniform, with optimal rheological properties and printing suitability. Furthermore, the printed freshness indication labels exhibited a significant change in color as the freshness of the refrigerated meat changed. This study develops a natural and safe method for monitoring the freshness of refrigerated meat and provides an optimized idea for applying indicator inks.

Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates.

In the study of protein-rich byproducts, enzymatic hydrolysis stands as a prominent technique, generating bioactive peptides. Combining exo- and endopeptidases could enhance both biological and sensory properties. Ultrasound pretreatment is one of the most promising techniques for the optimization of enzymatic hydrolysis. This research aimed to create tasteful and biologically active pork liver hydrolyzates by using sequential hydrolysis with two types of enzymes and two types of ultrasound pretreatments. Sequential hydrolyzates exhibited a higher degree of hydrolysis than single ones. Protana Prime hydrolyzates yielded the largest amount of taste-related amino acids, enhancing sweet, bittersweet, and umami amino acids according to the Taste Activity Value (TAV). These hydrolyzates also displayed significantly higher antioxidant activity. Among sequential hydrolyzates, Flavourzyme and Protana Prime hydrolyzates pretreated with ultrasound showed the highest ferrous ion chelating activity. Overall, employing both Alcalase and Protana Prime on porcine livers pretreated with ultrasound proved to be highly effective in obtaining potentially tasteful and biologically active hydrolyzates.

Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application.

In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.

Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein.

κ-Carrageenan is a soluble dietary fiber widely used in meat products. Although its regulatory effect on glycolipid metabolism has been reported, the underlying mechanism remains unclear. The present study established a pork diet model for in vitro digestion to study how κ-carrageenan affected its digestive behavior and lipid bioavailability. The results revealed that κ-carrageenan addition to a pork-based high-fat diet reduced the rate of lipolysis and increased the number and size of lipid droplets in an in vitro digestion condition. However, κ-carrageenan did not inhibit lipolysis when lipids and κ-carrageenan were mixed directly or with the addition of pork protein. Furthermore, the pork protein in the diet significantly enhanced the inhibitory effect of κ-carrageenan on lipolysis with decreased proteolysis and raised hydrophobicity of protein hydrolysate. Our findings suggest that κ-carrageenan can inhibit dietary lipid bioavailability by interacting with pork protein in meat products or meat-based diets during digestion and indicate the positive role of carrageenan in the food industry to alleviate the excessive accumulation of lipids in the body.