المؤلفون: Miao Dai, Huaping Xin, Weiwei Dai, Xiaohong Huang, Xiang Wang

المصدر: BMC Geriatrics, Vol 24, Iss 1, Pp 1-11 (2024)

مصطلحات موضوعية: Frailty, Vegetable oil, Animal fat oil, Older adult, Cohort study, Geriatrics, RC952-954.6

الوصف: Abstract Background Studies examining the potential association between cooking oil and frailty risk in older adults have produced conflicting outcomes. Therefore, our objective was to explore the relationship between cooking oil (vegetable and animal fat oils), changes in oil usage, and the risk of frailty in older adults. Methods We included 4,838 participants aged ≥ 65 years without frailty (frailty index

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1471-2318Test

الوصول الحر: https://doaj.org/article/96f07771854e4610807a1882b96f85b7Test

المؤلفون: FENG Xiao, CHEN Longwei, DI Yu, WANG Hongdan, FENG Yangye, TANG Xiaozhi

المصدر: Shipin Kexue, Vol 45, Iss 7, Pp 28-34 (2024)

مصطلحات موضوعية: quinoa protein, pickering emulsion, animal fat simulation, rheological properties, volatile compounds, melting point, Food processing and manufacture, TP368-456

الوصف: In this study, high-internal phase Pickering emulsions (HIPPEs) were prepared by high speed shearing using quinoa protein isolate (QPI) as interfacial particles, corn oil as dispersed phase, and beef bone broth or beef powder solution as continuous phase, and their rheological properties, thermodynamic properties, color and volatile components were analyzed. The results showed that all 5 emulsions exhibited obvious shear thinning behavior of a pseudoplastic fluid, and their apparent viscosities decreased with the increase in shear rate. However, at the same shear rate, the emulsion with fish gelatin added to the aqueous phase showed the highest viscosity, which was more conducive to simulating the sticky taste of beef tallow. Addition of fish gelatin or starch into the aqueous phase significantly increased the storage modulus (G’), loss modulus (G”) and viscoelastic properties of Pickering emulsions, and the emulsion with fish gelatin had better viscoelastic properties and rheological properties closer to those of beef tallow than the emulsion with starch. Adding fish gelatin to the aqueous phase containing beef bone broth significantly increased the brightness and whiteness of Pickering emulsion (P < 0.05), whereas the opposite effect was observed when the aqueous phase was beef powder solution. Moreover, adding starch or fish gelatin into the aqueous phase could significantly increase the melting point of quinoa protein-stabilized Pickering emulsion. The results of gas chromatography-mass spectrometry (GC-MS) showed that using beef bone broth as the aqueous phase increased the contents of flavor components such as hexanal, 4-isopropyl toluene, and pentadecylene, imparting the emulsion with part of the flavor of beef tallow. The composition of flavor components in the emulsion with beef powder solution was similar to that in the emulsion with beef bone broth, but the content of flavor compounds was lower in the emulsion with beef powder solution than with beef bone broth. In summary, quinoa protein-stabilized Pickering emulsion with an aqueous phase containing bovine bone broth and fish gelatin showed similar rheological properties, appearance and volatile flavor composition to beef tallow, and it possessed higher melting point, showing its potential and sustained research value in simulating saturated fat.

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-004.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/a71c47c55a644934ab253c44a14c274fTest

المؤلفون: Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih

المصدر: Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 3, Pp 212-219 (2023)

مصطلحات موضوعية: animal fat replacer, casein, emulsifier, texture, vegetable fat, Food processing and manufacture, TP368-456

الوصف: Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fatty acids. The use of emulsifiers from natural ingredients such as sodium caseinate can be a solution to improve the stability of the emulsion. In this research, sodium caseinate was added to the meat emulsion system at several levels: 0%, 0.15%, 0.30%, 0.45%, and 0.60% (w/w) of dough weight. The pH value, emulsion stability of the raw batter, cooking loss, texture profile and color of the final product were tested to prove the capabilities of sodium caseinate. The addition of 0.3% sodium caseinate improved emulsion stability, prevented excessive shrinkage and improved texture, without changing the color of the final product. In conclusion, the addition of sodium caseinate at 0.30% (w/w) is recommended in the manufacturing of comminuted meat products formulated with red palm-canola oil emulsion gel as animal fat replacer.

وصف الملف: electronic resource

العلاقة: https://jitek.ub.ac.id/index.php/jitek/article/view/733Test; https://doaj.org/toc/1978-0303Test; https://doaj.org/toc/2338-1620Test

الوصول الحر: https://doaj.org/article/c4506cc8ef8b480da6fe81f1f4c572e3Test

المؤلفون: Claudia V. Lopez, Katelyn M. Derr, Ashlyn D. Smith, Andrew G. Tennyson, Rhett C. Smith

المصدر: Chemistry, Vol 5, Iss 4, Pp 2166-2181 (2023)

مصطلحات موضوعية: sustainable polymer, sustainable composite, plant oil, animal fat, triglycerides, sulfur, Chemistry, QD1-999

الوصف: High sulfur-content materials (HSMs) formed via inverse vulcanization of elemental sulfur with animal fats and/or plant oils can exhibit remarkable mechanical strength and chemical resistance, sometimes superior to commercial building products. Adding pozzolan fine materials—fly ash (FA), silica fume (SF), ground granulated blast furnace slag (GGBFS), or metakaolin (MK)—can further improve HSM mechanical properties and stability. Herein, we detail nine materials comprised of rancidified chicken fat, elemental sulfur, and canola or sunflower oil (to yield CFS or GFS, respectively) and, with or without FA, SF, GGBFS, or MK. The base HSMs, CFS90 or GFS90, contained 90 wt% sulfur, 5 wt% chicken fat, and 5 wt% canola or sunflower oil, respectively. For each HSM/fine combination, the resulting material was prepared using a 95:5 mass input ratio of HSM/fine. No material exhibited water uptake >0.2 wt% after immersion in water for 24 h, significantly lower than the 28 wt% observed with ordinary Portland cement (OPC). Impressively, CFS90, GFS90, and all HSM/fine combinations exhibited compressive strength values 15% to 55% greater than OPC. After immersion in 0.5 M H2SO4, CFS90, GFS90, and its derivatives retained 90% to 171% of the initial strength of OPC, whereas OPC disintegrated under these conditions. CFS90, GFS90, and its derivatives collectively show promise as sustainable materials and materials with superior performance versus concrete.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2624-8549/5/4/146Test; https://doaj.org/toc/2624-8549Test

الوصول الحر: https://doaj.org/article/c550985ce7d149a4854c34c245bfe9c8Test

المؤلفون: Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun-Sang Choi, Samooel Jung

المصدر: Journal of Animal Science and Technology, Vol 65, Iss 5, Pp 895-911 (2023)

مصطلحات موضوعية: Nitrite, Phosphate, Sodium chloride, Animal fat, Nutrition, Meat product, Animal culture, SF1-1100

الوصف: Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

وصف الملف: electronic resource

العلاقة: http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e94Test; https://doaj.org/toc/2672-0191Test; https://doaj.org/toc/2055-0391Test

الوصول الحر: https://doaj.org/article/69f61e4d7aa24482964a09bd907801f4Test

المؤلفون: Homa Hosseinzadeh-Bandbafha, Hamed Kazemi Shariat Panahi, Mona Dehhaghi, Yasin Orooji, Hossein Shahbeik, Omid Mahian, Hassan Karimi-Maleh, Alawi Sulaiman, Changtong Mei, Mohammadali Kiehbadroudinezhad, Abdul-Sattar Nizami, Gilles G. Guillemin, Su Shiung Lam, Wanxi Peng, Xiangmeng Chen, Ki-Hyun Kim, Mortaza Aghbashlo, Meisam Tabatabaei

المصدر: Biofuel Research Journal, Vol 10, Iss 3, Pp 1901-1932 (2023)

مصطلحات موضوعية: biodiesel, nanotechnology, feedstock production, oil crops, microalgae oil, animal fat, Fuel, TP315-360, Energy industries. Energy policy. Fuel trade, HD9502-9502.5

الوصف: Sustainable socio-economic development largely depends on the sustainability of the energy supply from economic, environmental, and public health perspectives. Fossil fuel combustion only meets the first element of this equation and is hence rendered unsustainable. Biofuels are advantageous from a public health perspective, but their environmental and economic sustainability might be questioned considering the conflicts surrounding their feedstocks, including land use change and fuel vs. food conflict. Therefore, it is imperative to put more effort into addressing the downsides of biofuel production using advanced technologies, such as nanotechnology. In light of that, this review strives to scrutinize the latest developments in the application of nanotechnology in producing biodiesel, a promising alternative to fossil diesel with proven environmental and health benefits. The main focus is placed on nanotechnology applications in the feedstock production stage. First, the latest findings concerning the application of nanomaterials as nanofertilizers and nanopesticides to improve the performance of oil crops are presented and critically discussed. Then, the most promising results reported recently on applying nanotechnology to boost biomass and oil production by microalgae and facilitating microalgae harvesting are reviewed and mechanistically explained. Finally, the promises held by nanomaterials to enhance animal fat production in livestock, poultry, and aquaculture systems are elaborated. Despite the favorable features of using nanotechnology in biodiesel feedstock production, the presence of nanoparticles in living systems is also associated with important health and environmental challenges, which are critically covered and discussed in this work.

وصف الملف: electronic resource

العلاقة: https://www.biofueljournal.com/article_178347_55f00c432461bde88b4b52da254eef13.pdfTest; https://doaj.org/toc/2292-8782Test

الوصول الحر: https://doaj.org/article/0307cd8d4ecb4c2aa0828b649b15693eTest

المؤلفون: Arteaga Miñano, Hubert Luzdemio, Rios Mera, Juan Dario

المصدر: Universidad Nacional de Jaén||Repositorio Institucional – UNJ

مصطلحات موضوعية: animal fat, Amazon fruits, instrumental texture, TBARS, https://purl.org/pe-repo/ocde/ford#2.11.01Test

الوصف: This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers. Incorporation of PP flours reduced hardness, springiness, cohesiveness, chewiness, fat, cooking losses, and diameter reduction. Burgers made with PP peel flour stood out for having low values of lipid oxidation in the two levels of fat substitution (0.14–0.23 malondialdehyde/kg) (p < 0.05). PP fruit has the potential to be utilized as a new ingredient in burgers, but future studies are needed regarding detailed sensory trials and consumer acceptance.

وصف الملف: application/pdf

العلاقة: Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties; Biology and Life Sciences Forum; https://doi.org/10.3390/Foods2023-15039Test; http://repositorio.unj.edu.pe/handle/UNJ/623Test

الإتاحة: https://doi.org/10.3390/Foods2023-15039Test
http://repositorio.unj.edu.pe/handle/UNJ/623Test

المؤلفون: Hernández-Cruz, Maritza, Ramírez-Roblero, Yenifer, Luján-Hidalgo, María C., Castañón-González, José H., Domínguez, Zaira, MEZA GORDILLO, ROCIO

المصدر: AgroP; 2024: EARLY ACCESS (Vol. II) ; Agro Productividad; 2024: EARLY ACCESS (Vol. II) ; 2594-0252 ; 2448-7546

مصطلحات موضوعية: Hidrólisis, grasa animal, epoxidación, residuos agroindustriales, Hydrolysis, animal fat, epoxidation, agro-industrial waste

الوصف: Objetivo: Identificar las condiciones óptimas de síntesis de polioles a partir de grasa avícola por epoxidación e hidrólisis in situ. Diseño/metodología/enfoque: Se utilizó un diseño estadístico de superficie de respuesta tipo Box-Behnken se evaluó el efecto de los factores temperatura (60, 70 y 80 °C), catalizador (1, 2 y 3 % p/p), relación molar de dobles enlaces:ácido acético (1:1, 1:1,5 y 1:2) y tiempo (4, 6 y 8 h), sobre el índice de acidez de los polioles sintetizados. Resultados: Los espectros FTIR indicaron que en condiciones de reacción leve se generan grupos epóxido (827 cm-1) mientras que en condiciones de reacción severa se favorece la formación de grupos OH. Por lo tanto, las condiciones óptimas para la generación de poliol fueron: 80 °C, 3 % p/p catalizador (H2SO4), relación molar dobles enlaces:ácido acético 1:2 y tiempo de reacción de 8 h, obteniendo un porcentaje máximo del 78% de índice de acidez, y número de hidroxilo de 74 mg KOH/g. Limitaciones en el estudio / implicaciones: La eliminación del medio ácido y el agua en la reacción fue un desafío en polioles con mayor índice de acidez. Hallazgos/conclusiones: El método utilizado de extracción de grasa, permite obtener materia prima que cumple con las características para realizar la reacción de epoxidación e hidrólisis en un solo paso para obtener poliol. Las condiciones más severas de temperatura, concentración de catalizador, relación molar de dobles enlaces: ácido acético y tiempo de reacción, permitieron obtener la mayor cantidad de poliol de grasa avícola.Hidrólisis, grasa animal, epoxidación, residuos agroindustriales. ; Objective: Identify the optimal conditions of polyols synthesis from poultry fat by epoxidation and hydrolysis in situ. Design/methodology/approach: Using a statistical design of response surface Box-Behnken type was evaluated the effect of the factors temperature (60, 70 and 80 °C), catalyst (1, 2 and 3 % w / w), molar ratio double bonds:acetic acid (1: 1, 1: 1.5 and 1: 2) and time (4, 6 and 8 h), on the acid index of ...

وصف الملف: application/pdf

العلاقة: https://revista-agroproductividad.org/index.php/agroproductividad/article/view/2576/2263Test; https://revista-agroproductividad.org/index.php/agroproductividad/article/view/2576Test

الإتاحة: https://doi.org/10.32854/agrop.v17i2.2576Test
https://revista-agroproductividad.org/index.php/agroproductividad/article/view/2576Test

المؤلفون: Efraim Steinbruch, Siddaq Singh, Maya Mosseri, Michael Epstein, Abraham Kribus, Michael Gozin, Dušan Drabik, Alexander Golberg

المصدر: PeerJ, Vol 11, p e16504 (2023)

مصطلحات موضوعية: Hydrothermal liquefaction, Animal fat, Biocrude, Bio-oil, Marine fuels, Medicine, Biology (General), QH301-705.5

الوصف: Unused animal waste rendered fat is a potential feedstock for marine biofuels. In this work, bio-oil was generated using hydrothermal liquefaction (HTL) of nitrogen-free and low sulfur rendered bovine fat. Maximum bio-oil yield of 28 ± 1.5% and high heating value of 38.5 ± 0.16 MJ·kg‒1 was obtained at 330 °C at 50% animal fat solid load and 20 min retention time. The nitrogen and sulfur content were negligible, making the produced bio-oil useful marine biofuel, taking into account current stringent regulations on NOx and SOx emissions. The economic analysis of the process, where part of the bovine fat waste is converted to the bio-oil and the semi-solid residues can be used to supply the heat demand of the HTL process and alternately generate electricity, showed that our process is likely to generate a positive profit margin on a large scale. We also showed the growing economic importance of electricity in the revenues as commercial production becomes more energy efficient.

وصف الملف: electronic resource

العلاقة: https://peerj.com/articles/16504.pdfTest; https://peerj.com/articles/16504Test/; https://doaj.org/toc/2167-8359Test

الوصول الحر: https://doaj.org/article/4619a60708f544879673cd86c9e91925Test

المؤلفون: Monfort-Pires, Milena, Lamichhane, Santosh, Alonso, Cristina, Egelandsdal, Bjørg, Oresic, Matej, 1967, Jordahl, Vilde Overrein, Skjølsvold, Oda, Pérez-Ruiz, Irantzu, Blanco, María Encarnación, Skeie, Siv, Martins, Catia, Haug, Anna

المصدر: International Journal of Molecular Sciences. 24(5)

مصطلحات موضوعية: Animal fat, beef meat, cardiovascular risk markers, cheese, lipidomics, liquid chromatography–mass spectrometry (LC-MS), pork meat

الوصف: Prospective studies have failed to establish a causal relationship between animal fat intake and cardiovascular diseases in humans. Furthermore, the metabolic effects of different dietary sources remain unknown. In this four-arm crossover study, we investigated the impact of consuming cheese, beef, and pork meat on classic and new cardiovascular risk markers (obtained from lipidomics) in the context of a healthy diet. A total of 33 young healthy volunteers (23 women/10 men) were assigned to one out of four test diets in a Latin square design. Each test diet was consumed for 14 days, with a 2-week washout. Participants received a healthy diet plus Gouda- or Goutaler-type cheeses, pork, or beef meats. Before and after each diet, fasting blood samples were withdrawn. A reduction in total cholesterol and an increase in high density lipoprotein particle size were detected after all diets. Only the pork diet upregulated plasma unsaturated fatty acids and downregulated triglycerides species. Improvements in the lipoprotein profile and upregulation of circulating plasmalogen species were also observed after the pork diet. Our study suggests that, within the context of a healthy diet rich in micronutrients and fiber, the consumption of animal products, in particular pork meat, may not induce deleterious effects, and reducing the intake of animal products should not be regarded as a way of reducing cardiovascular risk in young individuals.

وصف الملف: print

الوصول الحر: https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-104896Test
https://doi.org/10.3390/ijms24054941Test