scholarly journals From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

2019 ◽  
Author(s):  
Josiane Araújo da Cunha ◽  
Roseane Claro Nabas ◽  
Priscilla Moura Rolim ◽  
Karla Suzanne Florentino da Silva Chaves Damasceno ◽  
Francisco Canindé de Sousa Júnior ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fibre ◽  
Cucumis Melo ◽  
Fatty Acid Fraction ◽  
Morphological Characterization ◽  
Melon Seed ◽  
Seed Flour ◽  
Fatty Acids Profile ◽  
Sensorial Attributes ◽  
Melon Seeds

ABSTRACTReduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake – 0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

2016 ◽  
Vol 83 (2) ◽  
pp. 236-241 ◽  
Author(s):  
Antonio Trani ◽  
Giuseppe Gambacorta ◽  
Tommaso F. Gomes ◽  
Pasqua Loizzo ◽  
Angela Cassone ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Electrophoretic Pattern ◽  
Carthamus Tinctorius ◽  
Point Of View ◽  
Caloric Content ◽  
Seed Flour ◽  
Fatty Acids Profile ◽  
Reduced Fat ◽  
Fresh Pasta ◽  
And Control

Burrata is an Italian fresh ‘pasta filata’ cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.

scholarly journals Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

2017 ◽  
Vol 9 (12) ◽  
pp. 88
Author(s):  
L. O. Fassio ◽  
M. R. Malta ◽  
G. R. Carvalho ◽  
G. R. Liska ◽  
P. M. Lima ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Leaf Rust ◽  
Coffea Arabica ◽  
Minas Gerais ◽  
Fatty Acids Profile ◽  
Specialty Coffee ◽  
Sensorial Quality ◽  
Sensorial Attributes ◽  
Coffea Arabica L

The quality of the coffee drink is defined by its sensorial attributes which are developed through the chemical predecessors found on raw grains. Due to this relation, this present work had a goal evaluating the sensorial characteristics of resistant coffee cultivars to leaf rust for the production of specialty coffee and correlate them with the profile of fatty acids present on raw grains, enabling the distinction of cultivars in two environments of Minas Gerais. For this purpose, seven cultivars of Coffea arabica resistance to leaf rust were evaluated and two susceptible cultivars, in two growing environments: Lavras, in the South of Minas Gerais and Patrocínio, in the Cerrado of Minas Gerais. The C16:0, C16:1, C18:0, C18:1, C18:2 w-6, C18:3 w-3 fatty acids common in coffee grains, were identified in the cultivars. The presence of an acid uncommon in coffee grains, the gamma linolenic acid (C18:3 w-6, GLA) was also detected. The palmitic and alpha linolenic fatty acids presented correlation with the sensorial quality of the drink. The linoleic, palmitic, alpha linolenic and gamma linolenic fatty acids were capable to differentiate the Patrocinio and Lavras environments. The profile of the fatty acids permitted differentiate the leaf rust resistant cultivars, the environments as also the interaction between these two matters related to the sensorial quality.

Nutritional suitability of linseed and oil hemp from fatty acids profile perspective

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
G Pop ◽  
E Alexa ◽  
A Laza ◽  
M Mihoc ◽  
A Militaru ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Profile

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

2020 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Nada Ahmed ◽  
Ali Ahmed ◽  
Makram Yassin ◽  
Ingolf Gruen
Keyword(s):  
Fatty Acids ◽  
Deep Frying ◽  
Fatty Acids Profile

scholarly journals The relationship between gut microbiota, short-chain fatty acids and type 2 diabetes mellitus: the possible role of dietary fibre

2021 ◽  
Author(s):  
Dominic Salamone ◽  
Angela Albarosa Rivellese ◽  
Claudia Vetrani
Keyword(s):  
Type 2 Diabetes ◽  
Fatty Acids ◽  
Gut Microbiota ◽  
Dietary Fibre ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Microbiota Composition ◽  
The Relationship ◽  
Chain Fatty Acids

AbstractGut microbiota and its metabolites have been shown to influence multiple physiological mechanisms related to human health. Among microbial metabolites, short-chain fatty acids (SCFA) are modulators of different metabolic pathways. On the other hand, several studies suggested that diet might influence gut microbiota composition and activity thus modulating the risk of metabolic disease, i.e. obesity, insulin resistance and type 2 diabetes. Among dietary component, dietary fibre may play a pivotal role by virtue of its prebiotic effect on fibre-fermenting bacteria, that may increase SCFA production. The aim of this review was to summarize and discuss current knowledge on the impact of dietary fibre as modulator of the relationship between glucose metabolism and microbiota composition in humans. More specifically, we analysed evidence from observational studies and randomized nutritional intervention investigating the relationship between gut microbiota, short-chain fatty acids and glucose metabolism. The possible mechanisms behind this association were also discussed.

Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds

2021 ◽  
Vol 123 (4) ◽  
pp. 2000233
Author(s):  
Lihua Chen ◽  
Dongna Li ◽  
Chuchu Zhu ◽  
Xia Ma ◽  
Yuzhi Rong
Keyword(s):  
Fatty Acids ◽  
Flavor Components ◽  
Melon Seeds

scholarly journals Egg Quality from Nera Atriana, a Local Poultry Breed of the Abruzzo Region (Italy), and ISA Brown Hens Reared under Free Range Conditions

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 257
Author(s):  
Andrea Ianni ◽  
Dayana Bartolini ◽  
Francesca Bennato ◽  
Giuseppe Martino
Keyword(s):  
Fatty Acids ◽  
Egg Quality ◽  
Saturated Fatty Acids ◽  
Electrophoretic Pattern ◽  
Cholesterol Concentration ◽  
Physical Parameters ◽  
Monthly Basis ◽  
Animal Products ◽  
Fatty Acids Profile ◽  
Abruzzo Region

The selection and diffusion in the poultry sector of hybrid breeds able to produce higher amount of meat and eggs, led over time to the erosion of genetic resources. One of the strategies that can be applied in order to stem such phenomenon, concerns the valorization of the animal products, meat or eggs, obtained from indigenous poultry breeds. Therefore, the aim of this study is to characterize the qualitative aspects of eggs obtained from the Nera Atriana hen, an Italian indigenous laying hen characteristic of the Abruzzo region, making a direct comparison with a commercial hybrid reared in the same environment and applying the same feeding protocol. The trial was conducted for a period of 5 months (from March to July 2019), in which 6 egg samplings were performed (one at the beginning and additional 5 on a monthly basis); each sampling involved the collection of 15 eggs per group of animals for a total of 90 eggs per genotype. Eggs were specifically subjected to evaluations of the physical parameters, including the yolk color, and analyses aimed at determining the content of total lipids, cholesterol, and β-carotene. In addition to this, the fatty acids profile and the electrophoretic pattern of the globular proteins of the yolk were characterized. Eggs from hybrid hens were characterized by higher total weight with significantly higher values specifically associated to albumen and yolk weight and to the albumen percentage. In the eggs obtained from the local hen, higher relative percentages were instead found in the quantity of shell and yolk; furthermore, in the same samples was observed a higher yolk redness, a cholesterol concentration tending to be lower although not significant (p = 0.0521), and a greater amount of saturated fatty acids which could justify a lower susceptibility of the food to oxidative processes following transformation with heat treatments. With regard to the fatty acid composition, differences were specifically observed for palmitic (C16:0) and palmitoleic (C16:1 cis-9) acids that showed higher relative percentages in eggs from local breed, and for the oleic acid (C18:1 cis-9) which was more represented in eggs from commercial hens. In conclusion, some interesting nutritional features, in a preliminary way, have been highlighted that could lead the consumer to prefer these “niche” products over those obtained from commercial hybrids.

scholarly journals Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre

2020 ◽  
pp. 110032
Author(s):  
Tânia B. Ribeiro ◽  
Débora Campos ◽  
Ana Oliveira ◽  
João Nunes ◽  
António A. Vicente ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gastrointestinal Tract ◽  
Dietary Fibre ◽  
Olive Pomace

Performance, carcass traits and meat quality of lambs fed with different roughage:concentrate ratios associated with variable physically effective neutral detergent fibre content

2021 ◽  
pp. 1-11
Author(s):  
L. de O. Queiroz ◽  
A. M. Barbosa ◽  
G. B. Mourão ◽  
M. A. Fonseca ◽  
L. F. B. Pinto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Particle Size ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Faecal Excretion ◽  
Neutral Detergent Fibre ◽  
Fatty Acids Profile ◽  
Colour Parameter

Abstract This study evaluated the effect of roughage:concentrate (R:C) ratio associated with a variable particle size of physically effective neutral detergent fibre (peNDF8) in the forage (Tifton-85 hay) on the performance, carcass traits and meat quality of lambs. Seventy-two 4-month-old, non-castrated Santa Ines male lambs (23.5 ± 2.32 kg BW) were distributed in a completely randomized design, in a 2 × 2 factorial arrangement [two peNDF8 hay particle sizes (13 and 6 mm) and two R:C ratios (700:300 and 500:500 g/kg DM total)]. DMI, DM, NFC and TDN digestibility's, N-intake and N-faecal excretion were affected by the R:C ratio (P < 0.05). However, the N-retained was not affected by the studied variables (P > 0.05). It was observed an interaction (P < 0.05) between the peNDF8 and R:C ratios for final BW, average daily gain (ADG), colour parameters and pH 24 h. The lower roughage ratio provided greater (P < 0.05) concentrations of C14:1, C16:1–cis9, C18:1–cis9, ΣMUFA, Σn–6:Σn–3 and hypocholesterolemic/hypercholesterolemic index, enzymatic activity Δ9desaturase-C16 and -C18. Lambs fed a lower roughage diet had improved performance and feed efficiency, however, presented reduced polyunsaturated fatty acids (PUFA) concentrations in the meat, especially Σn–3 family. Higher roughage diet and larger peNDF8 particle size improved the concentrations of PUFA while decreased Σn–6:Σn–3 ratio in meat. Larger peNDF8 particle size associated with higher roughage proportion, have reduced animal performance however, it increased protein concentration, a* and C* colour parameter without affecting fatty acids profile of Longissimus lumborum muscle.

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