Evaluation of Moringa oleifera and corn starch as feed for seed production of the pearl oyster Pteria sterna (Gould,1851)

Aquaculture, 567, 739259, 2023

In the search for complementary diets to improve performance in bivalve farming, the use of terrestrial plants with nutritional and nutraceutical properties has been proposed as an alternative. The effectiveness of moringa leaf meal Moringa oleifera (Mo) was evaluated under controlled laboratory conditions (30 days), as a dietary supplement during the pre-growth stage of Pteria sterna seeds (7.2 ± 0.59 mm), as well as its combinations with microalgae and corn starch (Co), on growth and survival in the laboratory and its subsequent initial suspended culture in the sea. Diets were formulated with a mixture of the microalgae Tetraselmis suecica and Chaetoceros gracilis (M), diet M; M and 5% Mo (M + Mo); diet M and 5% corn starch (M + Co); 100% moringa leaf meal (Mo); 100% corn starch (Co), and diet M with 2.5% Mo and 2,5% Co (M + Mo + Co). The Mo diet did not provide pre-seed sustainability, resulting in 100% mortality at 30 days. From the rest of the diets, M obtained the lowest oyster survival, while M + Mo and M + Mo + Co showed the highest growth rates. At the end of the laboratory bioassay, the seeds were sown in a culture system in the open sea (50 days), where the highest growth occurred in the juveniles previously fed with M + Mo + Co. The results suggest that, in the nursery, P. sterna pre-seeds can be maintained with a diet of 100% corn starch, but not with 100% moringa flour, probably due to its poor digestibility. However, moringa used as an additive to the microalgae diet provided a higher yield in the oyster, which is reflected in a higher yield in the initial culture outdoors.

Evaluation of Moringa oleifera and corn starch as feed for seed production of the pearl oyster Pteria sterna (Gould,1851)

Aquaculture, 567, 739259, 2023

In the search for complementary diets to improve performance in bivalve farming, the use of terrestrial plants with nutritional and nutraceutical properties has been proposed as an alternative. The effectiveness of moringa leaf meal Moringa oleifera (Mo) was evaluated under controlled laboratory conditions (30 days), as a dietary supplement during the pre-growth stage of Pteria sterna seeds (7.2 ± 0.59 mm), as well as its combinations with microalgae and corn starch (Co), on growth and survival in the laboratory and its subsequent initial suspended culture in the sea. Diets were formulated with a mixture of the microalgae Tetraselmis suecica and Chaetoceros gracilis (M), diet M; M and 5% Mo (M + Mo); diet M and 5% corn starch (M + Co); 100% moringa leaf meal (Mo); 100% corn starch (Co), and diet M with 2.5% Mo and 2,5% Co (M + Mo + Co). The Mo diet did not provide pre-seed sustainability, resulting in 100% mortality at 30 days. From the rest of the diets, M obtained the lowest oyster survival, while M + Mo and M + Mo + Co showed the highest growth rates. At the end of the laboratory bioassay, the seeds were sown in a culture system in the open sea (50 days), where the highest growth occurred in the juveniles previously fed with M + Mo + Co. The results suggest that, in the nursery, P. sterna pre-seeds can be maintained with a diet of 100% corn starch, but not with 100% moringa flour, probably due to its poor digestibility. However, moringa used as an additive to the microalgae diet provided a higher yield in the oyster, which is reflected in a higher yield in the initial culture outdoors.

Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars

Molecules 2019, 24(1), 58

DOI: 10.3390/molecules24010058

The fatty acid profiles of five main commercial pistachio cultivars, including Ahmad-Aghaei, Akbari, Chrok, Kalle-Ghouchi, and Ohadi, were determined by gas chromatography: palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), arachidic (C20:0), and gondoic (C20:1) acid. Based on the oleic to linoleic acid (O/L) ratio, a quality index was determined for these five cultivars: Ohadi (2.40) < Ahmad-Aghaei (2.60) < Kale-Ghouchi (2.94) < Chrok (3.05) < Akbari (3.66). Principal component analysis (PCA) of the fatty acid data yielded three significant PCs, which together account for 80.0% of the total variance in the dataset. A linear discriminant analysis (LDA) model that was evaluated with cross-validation correctly classified almost all of the samples: the average percent accuracy for the prediction set was 98.0%. The high predictive power for the prediction set shows the ability to indicate the cultivar of an unknown sample based on its fatty acid chromatographic fingerprint.

Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

Journal of Food Composition and Analysis

http://dx.doi.org/10.1016/j.jfca.2016.11.017

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening process and vacuum-packed storage was studied. In general, no significant differences between diets (chestnut, mixed and concentrate diet) were obtained for weight losses, chemical composition, physico-chemical characteristics, and lipolytic and oxidative parameters. A significant effect of the diet was observed on some fatty acids from total and neutral lipids, obtaining lower contents of C18:2n-6 and C20:2n-6 and higher contents of C18:1n-9, C18:3n-3 and C20:4n-6 when chestnuts where included in the diet. In polar lipids, after dry-ripening, lower contents of C18:2n-6 and total polyunsaturated fatty acids and higher contents of C18:1n-9 and the sum of monounsaturated fatty acids were found in sausages from chestnut diet. Free fatty acids profile during vacuum-packed storage changed to a larger content of C16:0. The distinction between sausages was procured when a discriminant canonical analysis was performed for fatty acid contents.

Manufacture and evaluation of xylooligosaccharides from corn stover as emerging prebiotic candidates for human health

LWT - Food Science and Technology

http://dx.doi.org/10.1016/j.lwt.2016.11.083

Corn stover samples were subjected to hydrothermal treatment in order to solubilize the hemicellulosic fraction, obtaining hemicellulose-derived saccharides with up to 11.7 g/L of xylooligosaccharides (XOS). Oligomers-containing liquors were nanofiltered by two-step membrane-based separation (discontinuous diafiltration and concentration) showing an increase in XOS concentration up to 21.94 g/L, purified by ion-exchange processing and freeze-dried, obtaining final products with up to 89% of purity. The presence of both substituted (with 4-O-methyl-glucuronic acid or acetyl substituents) and unsubstituted oligosaccharides, mainly made up of xylose and with a degree of polymerization in the range of 5–29, was observed in the purified products. The effects of the various XOS substrates on the metabolic activity and on the dynamics of the microbial populations were studied in media inoculated with human fecal sample. Short chain fatty acids generation and changes in the three selected bacterial groups (Bifidobacterium genus, Lactobacillus−Enterococcus and Bacteroides−Prevotella group) confirm the suitability of this work to obtain XOS fractions with potential functional properties for human health.

Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature

Journal of Food Composition and Analysis, 52 (2016) 33–43

http://dx.doi.org/10.1016/j.jfca.2016.07.005

The fatty acid composition, the lipid characteristics and the colour parameters of Tocino, a salted and ripened meat product made from subcutaneous backfat from pig, were studied throughout manufacturing of the product. The effects of the ripening temperature and of the duration of the salting process were also studied. Ripening process caused a significant (P < 0.001) decrease in the total and some individual polyunsaturated fatty acids (C18:2n-6, C18:3n-3, C20:2n-6, C20:3n-6, C20:4n-6, and C20:3n-3), particularly in the polar lipid fraction (total polyunsaturated fatty acids descended from 13.6 to 3.5% of total methyl esters). Increased ripening temperature (from 8 to 12 °C) and longer duration of salting (from 2 to 4 days) caused a significantly greater decrease in the content of polyunsaturated fatty acids. The nutritional and health index values indicated that Tocino is not a healthy product. During the ripening stage, Tocino underwent moderate lipolysis and very intense lipid oxidation (final values of 3.57–5.09 mg KOH/g of fat and 0.84–1.16 mg malondialdehyde/kg). Increasing the ripening temperature significantly increased (P < 0.001) both lipolysis and fat oxidation, while increasing the duration of salting only had a significant positive effect on oxidation processes. Longer ripening times led to a significant increase (P < 0.001) in the b* values (from 8.81 to 18.7–23.7) and significant decreases in the a* (from 7.10 to −3.31 – −4.04) and L* (from 81.5 to 66.4–70.2) values.

Assessment of extra virgin olive oil blends from monovarietal oils produced in NW Spain

European Journal of Lipid Science and Technology

DOI: 10.1002/ejlt.201400357

Arbequina and Picual are the most common olive fruit varieties cultivated in Galicia (NW Spain). However, in recent years, the interest of oil producers in autochthonous Local olive fruits has increased substantially since its oil has differentiated and peculiar characteristics, especially with respect to the aromatic and phenolic composition. The blending of Local oil (in low percentages) with Arbequina or Picual oils is assessed in this study. Quality-related indices, fatty acid composition as well as minor compounds, such as volatiles and phenolics, were determined for both monovarietal and blending oils. Results obtained showed that the blending has the advantage of producing high quality virgin olive oil with predictable phenolic and aromatic profiles.

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

Food Chemistry (2015) 176, 493-503

The current trend of the olive oil market is the production of high quality extra from traditional minor olive varieties with peculiar and differentiated characteristics (especially with respect to the aromatic and phenolic composition). In this way, the interest of Galician oil producers (NW Spain) in recovering old autochthonous Local olive fruits has increased substantially in recent years. In order to investigate the potential of the Local olives by either producing high quality monovarietal oils or mixing with the most widespread olives in Galicia (Arbequina and Picual cv.), quality indices, and fatty acid composition as well as volatile and phenolic profiles were determined and compared. All EVOOs studied in this work can be considered as "extra virgin olive oil" due to quality indices fell within the ranges established in legislation. Picual and Local olive oils as well as those resulting from their co-crushing reach values which are required by EU legislation to add the specific health claim on the oil label. Co-crushing Picual:Local (80:20) provided a significant enhancement of grass and apple nuances and a decrease of banana notes with respect to Picual oils. The co-crushing process improved sensory and health properties of Picual extra virgin olive oils. The effect of co-crushing on phenolics, ester volatiles and banana nuances cannot be easily modulated, contrary to quality indices and fatty acid composition, both changing linearly in strict correlation with the fruit mass ratio.