The aim of this study was to investigate the utilization of clove bud oil as fat-soluble antioxidants for retarding lipid oxidation in organogels by structuring canola oil with beeswax at 5, 7.5, and 10% concentration under accelerated oxidation condition. Oil binding capacity and viscoelastic properties were increased with beeswax content, but were not nearly affected by the addition of clove bud oil. Organogel loaded with clove bud oil were found to be more effective in retarding lipid oxidation in high beeswax content systems, particularly evident in 10% beeswax samples. The addition of clove bud oil resulted in low levels of hyeoperxide and MDA, and protected against texture and color deterioration during the storage period. Additionally, the Pearson correlation between lipid oxidation indices and parameters of texture and color has been found to exhibit a limited association, with the exception of the a* and b* values, which show a strong correlation.

This study aimed to investigate the effects of feeding dried bergamot pulp to rabbits on animal performance and meat quality. Thirty rabbits were assigned to two groups (balanced for body weight, 804.4 ± 2.35 g) and fed individually for 60 days a basal diet (control) or the basal diet in which part of the cereals was replaced with 10% of dried bergamot pulp (DBP). There were no effects of DBP on growth performance, carcass yield, or the crude protein and ether extract composition of meat. The concentrations of α-linolenic acid (C18:3 n-3) and eicosapentaenoic acid (C20:5 n-3) increased in the longissimus thoracis et lumborum muscle (p < 0.01 and p = 0.021, respectively) after integrating dried bergamot pulp into the diet, leading to higher levels of total of ω-3 fatty acids (p < 0.01) compared to the control treatment. The inclusion of dried bergamot pulp improved the oxidative stability in meat (p < 0.001), where TBARS values were lower after 4 and 7 days of refrigerated storage (p < 0.001) in the DBP group than in the control group. Finally, feeding dried bergamot pulp to rabbits improves meat quality without negatively influencing growth performance.

Considering Acheta domecticus flour\'s growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical and nutritional fat profile of house cricket (Acheta domesticus) flour during storage for 12 months under different storage temperatures (-18 °C, +4 °C, and +20 °C in two variants, with and without access to light). Insect flour was studied using Fourier-transform infrared spectroscopy (FTIR). The fatty acids content was determined, and dietary indicators were calculated. The acid value, peroxide value, and anisidine value were also determined, and differential scanning calorimetry was performed. The results obtained from spectroscopic analysis of Acheta domesticus flour were consistent with the biochemical data. During the 12-month period of flour storage, the storage temperature significantly influenced the percentage composition of identified groups of fatty acids and the values of all presented ratios and dietary indices. During storage at refrigerated temperatures (-18 °C and +4 °C), no changes were observed in the fatty acid content and dietary indices, indicating that refrigerated temperatures provide oxidative stability to flour during 12 months of storage. Samples stored at 20 °C had higher acid values (AV), peroxide values (PV), and anisidine values (p-AV) compared to samples stored at lower temperatures (4 °C and -18 °C). Simultaneously, an increase in SFA and MUFA, as well as a decrease in PUFA and UFA, was noted in samples stored at room temperature. Storing cricket flour at lower temperatures when the storage period will be more than 12 months is essential to restrict the occurrence of fat oxidation. Elevated temperatures and exposure to light have a notable effect in hastening oxidation mechanisms, reducing thermal resilience, and inducing more pronounced alterations in the quality of fats.

This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G\' > G″, indicative of their viscoelastic nature. The storage modulus (G\') and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality (p > 0.05), whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP at up to 6% yielded protein-enriched muffins with sensory characteristics comparable to the wheat flour muffin (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than the C2 muffin. However, the oxidative stability of the control muffins was found to be higher than that of MTP-added muffins. This study suggested that MTP could be a potential ingredient to increase the protein amount and specific volume of gluten-free muffins and to improve textural attributes such as springiness and hardness.

The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages.

Four blended oils including palm + corn oil (PC), palm + grapeseed oil (PG), corn + grapeseed oil (CG), and palm + corn + grapeseed oil (PCG) were used as frying media. The 8-oxo and 9-oxo content, fatty acid composition, oxidative stability index, and iodine value of samples (n = 42) were analyzed. As the frying cycles increased, the content of 8-oxo and 9-oxo also increased significantly (p < 0.05) and showed the highest content of 965.56 ± 0.706 μg/g in 100 frying cycles of PCG. After 20-40 frying cycles in CG, the amount of palmitic, stearic, oleic and linoleic acid increased up to 15.5% (p < 0.05). The oxidative stability of palm oil was the highest at 16.76-18.33 h (p < 0.05). The iodine value of grapeseed oil was the highest at 144.96 ± 2.569-153.64 ± 2.233 g iodine/100 g oil (p < 0.05). Among the examined oils, PC was the most suitable alternative to palm oil.

This study explores the potential of Curcuma longa byproducts, called Curcuminoid removed turmeric oleoresin (CRTO), to extend the shelf life of peanut butter. CRTO, rich in curcuminoids, was added to peanut butter formulations to assess its preservative effects, flavour impact, and nutritional benefits. Results demonstrated that CRTO oil and curcuminoids effectively prolonged peanut butter shelf life by delaying rancidity. The study also compared results using oxygen scavenger film (OSF) packaging. Over time, water activity and oil separation increased, but CRTO oil and OSF helped to mitigate these effects. Sensory evaluations favored CRTO oil and curcuminoids, while microbial analysis confirmed safety of both the control and OSF samples for six months at 27 °C and 65% RH, and for four months at 37 °C and 95% RH. This study proposes a natural and sustainable method for extending peanut butter shelf life while enriching it with curcuminoids, with significant implications for the food industry.

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers\' diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn-soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products.

In this paper, tiger nut oil-loaded microcapsules (TNOMs) were prepared by complexation soybean protein isolate (SPI) and maltodextrin (MD) as wall materials using the spray drying method with tiger nut oil (TNO) as the core material, and its physicochemical properties and stabilities were characterized and analyzed. Under the optimum conditions, the encapsulation efficiency (EE) of TNOMs could reach up to 91.23%. Of note, after 60 days of storage at 60 °C, the peroxide value (PV) of TNO was almost 21.8 times as much as that of TNO encapsulated. Furthermore, TNOMs had good thermal stability below 200 °C and are sufficient for the general food processing needs. By fitting Arrhenius oxidation kinetics model, it was predicted that the shelf life of the product stored at 25 °C was 352.48 d. Therefore, it is promised to be applied to the development of high oleic acid food in the future. This study offered a theoretical framework for utilization and broadening the range of applications of TNO in the food industry.

This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages\' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.