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Relevant bibliographies by topics / Enriched foods

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Academic literature on the topic 'Enriched foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 February 2023

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Journal articles on the topic "Enriched foods"

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Boue, Stephen M., Thomas E. Cleveland, Carol Carter-Wientjes, Betty Y. Shih, Deepak Bhatnagar, John M. McLachlan, and Matthew E. Burow. "Phytoalexin-Enriched Functional Foods." Journal of Agricultural and Food Chemistry 57, no. 7 (April 8, 2009): 2614–22. http://dx.doi.org/10.1021/jf8040403.

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Neuendorf, Annie. "Phytosterol-Enriched Foods and Supplements." Obesity Management 3, no. 1 (February 2007): 43–45. http://dx.doi.org/10.1089/obe.2007.00011.

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S., Davim, Patkai G., Monspart-Senyi J., Kokai L., and Guine R.P.F. "Development of Functional Foods Enriched with Inulin." Current Nutrition & Food Science 10, no. 2 (June 10, 2014): 128–33. http://dx.doi.org/10.2174/1573401310666140306003828.

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JACOBSEN, Charlotte. "Challenges when developing omega-3 enriched foods." Oléagineux, Corps gras, Lipides 17, no. 4 (July 2010): 251–58. http://dx.doi.org/10.1051/ocl.2010.0327.

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Farouk, Mustafa M., Michelle J. Y. Yoo, Nazimah S. A. Hamid, Maryann Staincliffe, Briar Davies, and Scott O. Knowles. "Novel meat-enriched foods for older consumers." Food Research International 104 (February 2018): 134–42. http://dx.doi.org/10.1016/j.foodres.2017.10.033.

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Alekseeva, T. V., Y. O. Kalgina, V. S. Evlakova, L. A. Malakova, E. O. Zdorovtsev, and A. P. Fursova. "Getting food emulsified foams enriched with native calcium." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 120–24. http://dx.doi.org/10.20914/2310-1202-2019-1-120-124.

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The article is devoted to the problem of calcium deficiency. It has been noted that recently the population has seen a decrease in the consumption of healthy food enriched with macro and microelements, an increase in the consumption of easily digestible carbohydrate-containing and fatty foods. It has been found that the shell of chicken eggs is a cheap by-product of the animal industry and can be used as an effective source of raw materials for the production of directional foods. The prospect of attracting a food additive based on eggshell to molecular cuisine dishes has been established. The technology of obtaining supplements from eggshell. The perspectives of using the new additive in molecular cuisine dishes, obtained using the emulsification process, are substantiated. The results of studies on the introduction of additives in emulsified foams are presented. A merchandise line of finished products of this type has been developed. The data on the satisfaction of daily needs and the safety of the products obtained are shown. Based on the experimental data, it was concluded that chicken egg shells are promising raw materials for the production of catering enterprises, enriching native calcium emulsified products, regulating the chemical composition of molecular kitchen products, creating analogs of food products and developing a line of specialized products of directional action. It has been proposed to use an additive based on egg shells when developing formulations of low-calorie foods, food products with a low cholesterol level, and creating specialized products for correcting metabolic disorders of the body. It is shown that the shell of chicken eggs, along with other secondary domestic sources of raw materials of deep processing, is very promising in food production.

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Rajarajan, G., R. Annal Villi, B. Mohan, and A. Irshad. "Quality and Sensory Evaluation of Ice-Cream Fortified with Calcium." Issue 2 (November - December) 1, no. 2 (December 20, 2020): 131–35. http://dx.doi.org/10.51128/jfas.2020.a024.

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Abstract: Milk is an essential dietary calcium source, with estimates from 40% up to 74% of calcium coming from dairy foods. People who avoid dairy foods usually had an inadequate nutritional intake, unless they had an adequate intake of other high calcium dietary foods. A study was conducted to enrich calcium in ice cream to counteract the deficiency. Calcium in the form of calcium citrate was supplemented at three different levels viz.500mg, 1000mg and 1500mg in one litre of ice cream mix. The enriched ice cream samples were subjected to sensory evaluation for its acceptance, using the 9-point hedonic scale. Further, the sensory attributes of calcium-enriched ice cream were analyzed with the texture profile analyzer’s help. The recovery percentage of calcium in the enriched ice cream was carried out by Atomic absorption spectrometry. The study concluded that calcium could be enriched in ice cream mix at a 500 mg per litre level since it had better acceptability and thereby counteract the calcium deficiency. Keywords: Ice Cream -Calcium- Enrichment- Sensory evaluation- Texture analysis- Stability

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Shamah, Teresa, and Salvador Villalpando. "The role of enriched foods in infant and child nutrition." British Journal of Nutrition 96, S1 (August 2006): S73—S77. http://dx.doi.org/10.1079/bjn20061704.

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Since the last century, fortified and enriched foods are products whose original composition has been modified–through addition of essential nutrients–to satisfy specific population needs. For the fortification of foods to have a positive impact on nutritional status, the micronutrients added must be well absorbed and utilized by the organism (bioavailability). Diverse factors affect bioavailability, such as the nutritional status of individuals, the presence in the diet of substances which facilitate or inhibit its absorption, interactions among micronutrients, illnesses, and chemical characteristics of the compound used for fortification. In countries such as Chile, Venezuela and Mexico, important effects have been demonstrated in reducing iron deficiency anaemia in children under 5 years of age. In less than a decade, the salt iodization programme has also proven its effectiveness. Other programmes have fortified foods with Zn, vitamin A and folic acid, which are deficient in infants and children of many populations. In summary, food fortification is a low-cost, relatively simple strategy that may reach a wide range of people, and contribute to reducing the high prevalence of micronutrient deficiencies affecting children, especially in poor countries. The costs due to losses of human capital and their repercussions on health and future development are very high. Building links among academic researchers, politicians, food manufacturers and consumers is essential in order for food fortification to be efficacious and effective, and therefore should be considered as part of an integral strategy to combat micronutrient deficiencies.

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Corso, Marinês, Daneysa Kalschne, and Marta Benassi. "Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants." Beverages 4, no. 4 (October 1, 2018): 72. http://dx.doi.org/10.3390/beverages4040072.

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Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and behavioral characteristics on the acceptance of functional foods by coffee consumers. A questionnaire developed and applied in Belgium was previously translated and validated for application with Brazilian consumers. The habits of coffee consumption, knowledge and interest were investigated regarding functional soluble coffee enriched with antioxidants. The self-administered study was performed with 270 consumers. Acceptance was measured by two items: “Functional foods are all right for me as long as they taste good” and “Functional foods are all right for me even if they taste worse than their conventional counterpart foods”, obtaining a mean score of 4.03 and 2.79 (scale 1: totally disagree and 5: totally agree), respectively. The acceptance of functional foods increased with age, schooling, income, belief in the health benefits and knowledge about functional foods for both items. There was no significant correlation between price and acceptance. With regards to a functional soluble coffee product, the sensory quality was more determinant for its acceptance than price.

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Lila, Mary Ann, Maggie Schneider, Amy Devlin, Nathalie Plundrich, Scott Laster, and E. Allen Foegeding. "Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods." Food & Function 8, no. 12 (2017): 4760–67. http://dx.doi.org/10.1039/c7fo00883j.

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Healthy foods like polyphenol-rich berries and high quality edible proteins are in demand in today's functional food marketplace, but it can be difficult to formulate convenient food products with physiologically-relevant amounts of these ingredients and still maintain product quality.

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Dissertations / Theses on the topic "Enriched foods"

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Ovando, Sejas Maria Lourdes. "Desarrollo y evaluacion biologica de alimentos fortificados en base a tuberculos andinos de la zona de Candelaria." Diss., Cochabamba, Bolivia, 1998. http://contentdm.lib.byu.edu/u?/Benson,4192.

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Ovando, Sejas Maria Lourdes. "Desarrollo y evaluacion biologica de alimentos fortificadoes en base a tuberculos andinos de la zona de Candelaria." Cochabamba, Bolivia, 1998. http://contentdm.lib.byu.edu/Benson/image/38.pdf.

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Dhanasettakorn, Khwankaew Grün Ingolf Lin Mengshi. "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/6636.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.

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Meneses, Irma. "Elaboración de fideos, enriquecidos con frejol cargabello en las comunidades de Cuambo y la Rinconada del Canton Ibarra Provincia de Imbabura /." Diss., Ibarra, Ecuador, 2002. http://contentdm.lib.byu.edu/cgi-bin/docviewer.exe?CISOROOT=/Benson&CISOPTR=5502.

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Tesis de Grado previa a la obención del Titulo de Licenciado(a) en Nutrición y Dietética, Universidad Technica del Norte, Facultad de Ciencias de la Salud, Escuela de Nutricion y Salud Comunitaria.
Abstract in Spanish and English.

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Nsofor, Obianuju Nwamaka. "Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits." Diss., Connect to online resource - MSU authorized users, 2008.

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Kassis, Nissan Michelle. "The development and nutritional characteristics of an omega-3-enhanced egg product." Morgantown, W. Va. : [West Virginia University Libraries], 2009. http://hdl.handle.net/10450/10595.

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MARINELLI, VALERIA. "Optimization of food matrices enriched with bioactive compounds from fruits and vegetables." Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382620.

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Negli ultimi decenni, argomenti quali sostenibilità, impatto ambientale e smaltimento degli scarti sono ampiamente discussi in tutto il mondo. Il pianeta è severamente minacciato dalle azioni dell’uomo e se non si interviene tempestivamente con azioni correttive, la prosperità delle future generazioni sarà compromessa. In particolare, il settore alimentare sta suscitando molta attenzione in quanto è responsabile della generazione di enormi volumi di scarti. Attualmente il sistema alimentare è costretto ad aumentare la produzione per far fronte alla crescita della popolazione mondiale, ma allo stesso tempo deve affrontare il problema dei rifiuti e delle risorse naturali limitate. Ogni anno vengono generati milioni di tonnellate di sottoprodotti alimentari lungo l’intera filiera: dalla produzione industriale fino al consumo casalingo, costituendo un serio problema sia economico che ambientale. In genere, i sottoprodotti industriali sono gestiti come scarti, ovvero vengono inviati alle discariche dove vengono trasformati in gas serra mediante digestione anaerobica. Questo impatta negativamente sull’ambiente, causando cambiamenti climatici, e arreca danni economici al produttore, costretto a sostenere spese per il loro smaltimento. Quindi, nell’ottica della sostenibilità, è necessaria un’adeguata strategia di gestione degli scarti. A tal proposito, la teoria dello “zero-waste” risulta molto interessante. Si tratta di un sistema di gestione il cui scopo è di riciclare i sottoprodotti, utilizzandoli come risorse in altri sistemi di produzione. In questo modo nessuno scarto verrà mandato agli inceneritori o alle discariche. Negli ultimi anni anche i bisogni del mercato sono cambiati in quanto i consumatori sono sempre più consapevoli dei problemi di salute legati all’alimentazione. Di conseguenza, alimenti con ingredienti naturali e una migliore qualità nutrizionale sono sempre più richiesti. Pertanto, i sottoprodotti alimentari, soprattutto quelli provenienti dal settore ortofrutticolo, ampiamente riconosciuti come fonti eccellenti di composti bioattivi, possono essere usati come ingredienti naturali per fortificare i comuni alimenti che vengono consumati quotidianamente. Queste risorse possono essere usate come coloranti naturali o come ingredienti naturali ad alto valore per produrre alimenti con proprietà funzionali, che possono avere effetti positivi sulla salute umana, come riduzione del colesterolo e del rischio di varie malattie croniche, quali diabete, malattie cardiovascolari e cancro. Tuttavia, l’incorporazione delle sostanze vegetali all’interno degli alimenti influenza le proprietà tecnologiche e sensoriali, pertanto la sfida è di trovare un compromesso tra gli aspetti nutrizionali e sensoriali in quanto aumentando la concentrazione dei prodotti vegetali la qualità nutrizionale del nuovo alimento migliora mentre peggiora quella sensoriale. In questo contesto, il presente lavoro di dottorato si è focalizzato sull’arricchimento di matrici alimentari con sottoprodotti di origine vegetale e sulla loro relativa ottimizzazione. In particolare, prodotti cerealicoli, quali pane e pasta, sono stati usati come veicoli di sostanze benefiche per la salute essendo alimenti base della dieta umana in tutto il mondo. Il pane è stato arricchito con farina di scarti di carciofo, mentre gli spaghetti con farina di vinaccia rossa. Inoltre, è stato preso in considerazione lo sviluppo di una caramella a base di anguria fortificata con scarti di arancia, essendo un prodotto destinato a un vasto gruppo di consumatori (dai bambini agli anziani). Infine, gli estratti di scarti di broccolo sono stati proposti come ingredienti per fortificare burger di pesce. Ogni caso studio affrontato dimostra come i sottoprodotti vegetali possono essere usati come materia prima di alto valore permettendo di produrre alimenti con proprietà salutari, soddisfando le nuove esigenze dei consumatori e riducendo allo stesso tempo il problema dell’inquinamento ambientale
Over the last few decades, topics such as sustainability, environmental impact and waste disposal are widely discussed worldwide. The planet is severely threat by human actions and it is necessary to put in place corrective actions to keep the prosperity of future generations. In particular, the food sector is a priority area where you have to act immediately, given the enormous volumes of recorded waste. Currently, the food system is forced to increase the production to face world population growth, but at the same time it must address the waste problem and the limited natural resources. Every year millions tonnes of food by-products are generated along the whole chain: from industrial production until household consumption, becoming a serious economic and environmental problem. These are commonly managed as waste, therefore sent to landfills, where turned into greenhouse gas by anaerobic digestion. This negatively impacts on the environment, causing climate changes, and provoking economic problems to the producers, being their disposal not free. Thus, in the optic of sustainability, an appropriate strategy of waste management becomes necessary. In this regard, the “zero waste” theory is very interesting. It is a waste management system whose aim is to recycle waste, being considered a resource to be reused in other productions. Zero waste manufacturing involves designing of products and processes in which no trash is sent to landfills or incinerators. In recent years market needs have changed because of consumers’ increasing awareness of diet related health problems. As a result, foods with natural ingredients and a better nutritional quality are increasingly in demand. Therefore, the food by-products, especially fruit and vegetable ones, widely recognized as excellent sources of bioactive compounds, can be used to fortify common foods eaten daily, improving their nutritional value. These can be used as natural colorants or as high-value natural ingredients to produce foods with functional properties, that can have positive effects on human health, such as reducing cholesterol and risk of various chronic diseases, including diabetes, cardiovascular diseases and cancer. However, their incorporation into food products affects the technological and sensory properties, so the challenge is to find a compromise between the nutritional and sensory aspects of enriched foods. In this context, the present PhD research study has been focused on the enrichment of food matrices with plant by-products and their relative optimization. In particular, cereal products, as bread and pasta, were used as vehicles of beneficial substances from fruit and vegetables by-products, being staple food within human diet. The bread was enriched with artichoke leaf flour, while spaghetti with red grape marc. In addition, the development of a watermelon-based jelly candy enriched with orange by-products was taken into account, being a product intended for a large group of consumers (from children to adults). Finally, the broccoli by-products extracts were proposed as ingredients to fortify fish-burger. Each case study addressed proves that vegetable by-products from industrial processing can be used as high value food ingredients, allowing to better satisfy consumer demand for healthy food products in a more sustainable perspective.

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Gruenfelder, Catherine A. "Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil." Thesis, College of Saint Elizabeth, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1555163.

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A diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.

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Berhaupt, Amanda. "The Perceptions, Attitudes and Practices of Registered Dietitians Regarding Functional Foods." FIU Digital Commons, 2010. http://digitalcommons.fiu.edu/etd/156.

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The term “functional food” (FF) has a variety of definitions resulting in term ambiguity. It is unclear Registered Dietitians’ (RDs) understanding and practices about FF. A descriptive, cross-sectional study investigated RDs’ perceptions, attitudes and practices regarding FF. A national random sample (n=1800) of RDs was mailed a FF questionnaire, 385 (22%) responded. Given five definitions from food-nutrition authorities, the majority of RDs did not agree on a definition, although three-fourths (n=292, 75.8%) perceived fortified foods as FF. Registered Dietitians agreed FF could improve health (n=266, 69.1%), prevent disease (n=282, 73.2%) and treat clientele (n=246, 63.9%), however were neutral (41.6%) or disagreed (37.7%) FF were herbs, or equivalent to medicine (32.7%, 49.2% respectively). Most RDs (n=290, 75.9%) ate FF; fewer (n=231, 61.4%) professionally recommended them. Nearly all (n=353) indicated interest in learning about FF. Registered Dietitians revealed inconsistencies between their perceptions, attitudes and practices regarding FF. Professional education is needed to resolve discrepancies regarding FF.

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Lucci, Paolo. "Effects of vitamin E-enriched foods on the lipids of human plasma and pork meat." Doctoral thesis, Università Politecnica delle Marche, 2009. http://hdl.handle.net/11566/242375.

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Books on the topic "Enriched foods"

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Mvula, Peter. Evaluation of the food fortification programme. [Blantyre]: World Vision Malawi, Micronutrient and Health Programme, 2004.

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Manila Forum 2000: Strategies to fortify essential foods in Asia and the Pacific : proceedings of a Forum on Food Fortification Policy for Protecting Populations in Asia and the Pacific from Mineral and Vitamin Deficiencies, Asian Development Bank, Manila, Philippines, 21-24 February 2000. Manila, Philippines: Asian Development Bank, 2000.

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East, Central, and Southern African Health Community., ed. Creating good partnerships to accelerate progress: Report of the 3rd ECSA Regional Food Fortification Meeting : 28 August-2 September, 2005 Munyonyo Resort Hotel, Kampala, Uganda. Arusha, Tanzania: East, Central, and Southern African Health Community, 2005.

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Margulies, Phillip. The fortified foods market. [New York]: Kalorama Information, 2000.

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Rychlik, Mike. Fortified foods with vitamins: Analytical concepts to assure better and safer products. Weinheim: Wiley-VCH, 2011.

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Health), Workshop on the Role of Dietary Supplements for Physically Active People (1996 National Institutes of. National Institutes of Health Workshop on the Role of Dietary Supplements for Physically Active People: Proceedings of a workshop held in Bethesda, MD, June 3-4, 1996. [Bethesda, Md: The American Society for Clinical Nutrition, Inc., 2000.

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(Firm), Packaged Facts, and Scenehouse Productions, eds. The U.S. market for fortified foods. [New York?]: Packaged Facts, 1998.

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Porjes, Susan. The U.S. market for fortified foods and drinks: Expanding the boundaries. New York: Packaged Facts, 2002.

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Flour and breads and their fortification in health and disease prevention. Amsterdam: Elsevier/Academic Press, 2011.

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Crowley, Paul R. Fortification of food with vitamin A. Washington, D.C.?: USDA, 1986.

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Book chapters on the topic "Enriched foods"

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Chadwick, Ruth, S. Henson, B. Moseley, G. Koenen, M. Liakopoulos, C. Midden, A. Palou, G. Rechkemmer, D. Schröder, and A. Wright. "Phytosterols Enriched Functional Foods." In Functional Foods, 181–205. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05115-3_10.

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Kiritsakis, Kostas, and Dimitrios Gerasopoulos. "Production of Phenol-Enriched Olive Oil." In Olives and Olive Oil as Functional Foods, 401–15. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch21.

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Stabnikova, O., V. Stabnikov, M. Antoniuk, L. Arsenieva, and V. Ivanov. "Bakery Products Enriched with Organoselenium Compounds." In Bioenhancement and Fortification of Foods for a Healthy Diet, 89–111. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003225287-6.

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Jacobsen, Charlotte. "Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges." In Bioactive Compounds from Marine Foods, 153–72. Chichester, UK: John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118412893.ch8.

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Mellet, Carmen Ortiz, and José M. García Fernández. "Difructose Dianhydrides (DFAs) and DFA-Enriched Products as Functional Foods." In Topics in Current Chemistry, 49–77. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/128_2010_50.

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Blanco-Morales, Virginia, Guadalupe Garcia-Llatas, and Antonio Cilla. "Sterol Digestion in Plant Sterol-Enriched Foods: Bioaccessibility and Fermentation." In Bioaccessibility and Digestibility of Lipids from Food, 205–24. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-56909-9_11.

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Ruiz, Jorge Carlos Ruiz, and Maira Rubi Segura Campos. "Encapsulation of polyunsaturated omega-3 fatty acids for enriched functional foods." In New Polymers for Encapsulation of Nutraceutical Compounds, 301–19. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119227625.ch13.

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Engel, Karl-Heinz, and Andreas Barnsteiner. "Authentication of Foods Enriched with Plant Sterols/Stanols and Their Esters." In ACS Symposium Series, 177–87. Washington, DC: American Chemical Society, 2011. http://dx.doi.org/10.1021/bk-2011-1081.ch012.

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Yazawa, K. "Recent Development of Health Foods Enriched with DHA, EPA and DPA in Japan." In Fatty Acids and Lipids - New Findings, 249–52. Basel: KARGER, 2000. http://dx.doi.org/10.1159/000059762.

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Hansen, Ch, E. Werner, P. Roth, and J. P. Kaltwasser. "ESTIMATION OF TRACE ELEMENT iiiOAVA I LABILITY : INTESTINAL ABSORPTION FROM IRON ENRICHED DIETETIC FOODS." In Proceedings of the 4. International Workshop, Neuherberg, F. R. G., April 1986, edited by Peter Brätter, 121–26. Berlin, Boston: De Gruyter, 1987. http://dx.doi.org/10.1515/9783111692449-008.

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Conference papers on the topic "Enriched foods"

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Marziliano, Maria, Amalia Conte, and Matteo Alessandro Del Nobile. "The Reuse of Food By-Products to Formulate Enriched Foods." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-10945.

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Polovnikova, Daria, Victoria Evlash, Olena Aksonova, and Sergey Gubsky. "Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12930.

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Bigi, Francesco, Enrico Maurizzi, Heinz Wilhelm Siesler, Andrea Pulvirenti, and Hossein Haghighi. "Characterization of Active Chitosan/Hydroxypropyl Methylcellulose/Orange Cellulose Nanocrystals Films Enriched with Ethyl Lauroyl Arginate for Food Packaging Applications." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-10933.

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Faubel, Nerea, Mussa Makran, Antonio Cilla, Amparo Alegría, Reyes Barberá, and Guadalupe Garcia-Llatas. "Gastric Lipase and Cholesterol Esterase in the INFOGEST Model: Evaluation of Sterol Bioaccessibility in Plant Sterol-Enriched Wholemeal Rye Bread." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-13017.

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Miedes, Diego, Mussa Makran, Guadalupe Garcia-Llatas, Reyes Barberá, Antonio Cilla, and Amparo Alegría. "Adaptation of the INFOGEST Digestion for the Elderly Population to Assess Sterol Bioaccessibility in a Plant Sterol-Enriched Wholemeal Rye Bread." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-13025.

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TIMOShENKO, Elena, German YaGOVENKO, and Valentina Ruckaya. "Use of lupin flour in foods’ production." In Multifunctional adaptive feed production 27 (75). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-27-75-169-175.

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Use of domestic lupin flour will significantly increase the food safety of Russian Federation by means of replacement of imported protein produced in China; their rate takes 97.5% in our market. Plant protein, particularly the lupin protein answers the demands of actual time – the country needs cheap, qualitative products made from local row material. Nutritional value of lupin flour is determined by balanced content of protein (34-46%), oil (3-10%), fiber (10.6-18.2%) and carbohydrates (15-22%). Lupin flour is used for production of gluten-free foods with dietary and therapeutic properties; flour of lupin husk is full valuable, functionally technological and promising raw materials used as food protein supplement. Food supplement enriched with processed lupin should answer the limit acceptable concentration of alkaloid in foods. Foreign lupin flour production and use have the commercial scope; at the same time it practically stopes out in the RF in spite that the perspective of lupin row materials is declared for food quality improving. The article presents the possibility of lupin flour use in development of foods with functional purposes.

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Barakova, N. V., M. A. Chelombitkin, and E. S. Sergacheva. "Methodology for the development of functional foods enriched with micronutrients." In ACTUAL PROBLEMS OF ORGANIC CHEMISTRY AND BIOTECHNOLOGY (OCBT2020): Proceedings of the International Scientific Conference. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0070151.

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Скрипко, Ольга Валерьевна. "DEVELOPMENT OF TECHNOLOGY FOR CANNED VEGETABLES FOR FUNCTIONAL PURPOSE." In Высокие технологии и инновации в науке: сборник избранных статей Международной научной конференции (Санкт-Петербург, Январь 2022). Crossref, 2022. http://dx.doi.org/10.37539/vt195.2022.30.85.002.

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Представлена новая технология овощных закусочных консервов в виде икры, обогащенной растительными белками. Введение в состав консервов белковой добавки, полученной из пророщенного и термообработанного соевого зерна, позволяет получить продукт для функционального питания. A new technology of canned vegetable snack foods enriched with vegetable proteins in the form of caviar is presented. The introduction into the composition of canned food of a protein supplement obtained from sprouted and heat-treated soybeans, allows you to obtain a product for functional nutrition.

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Cvetkova, D. P., and N. G. Lapteva. "INVESTIGATION OF THE QUALITY OF MILK VANILLA IODIZED COCKTAIL." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-145.

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Mineral substances are necessary for the human body. Iodine deficiency is a global problem at the moment. One of the ways to solve this problem is functional foods enriched with iodine. This paper presents the results of an organoleptic evaluation of a new functional product – a vanilla milkshake enriched with iodine. Objective: to evaluate the quality of the milk vanilla iodized cocktail according to organoleptic parameters.

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Gürel, Duygu Benzer, and Özlem Çağındı. "The Effect of Functional Foods on Mood, Cognitive Function and Well-Being." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.023.

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The concept of food as medicine is not new. The use of foods to prevent and/or treat certain diseases can be found in ancient drawings and writings. The most famous statement came from Hippocrates, who said “Let food be thy medicine.” It is the position of the Academy of Nutrition and Dietetics to recognize that although all foods provide some level of physiological function, the term, “functional foods” is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet regularly at effective levels based on significant standards of evidence. The most prominent results indicated that high total intake of fruits and vegetables, and some of their specific subgroups including berries, citrus, and green leafy vegetables, may promote higher levels of optimism and self-efficacy, as well as reduce the level of psychological distress, ambiguity, and cancer fatalism, and protect against depressive symptoms. Flavonoids are a class of organic polyphenolic compounds found in varying concentrations in plant-based whole foods such as berries, tea, cocoa, soybeans, and grains. Recent studies suggest that flavonoids can be beneficial to both cognitive and physiological health. As such, long term chronic supplementation with flavonoids has been investigated extensively, particularly concerning cognitive ageing and related neurodegenerative disorders. Less attention has been given to the acute effect of flavonoids on cognitive outcomes, within the immediate 0–6 h post ingestion. Therefore, the general recommendation to consume at least 5 portions of fruit and vegetables a day may be beneficial also for mental health. Immediate cognitive enhancement is often desirable in academic and work environments, such as during an exam or assessment. Besides, support a positive role for the nutrients EPA, DHA, magnesium, alpha-tocopherol, and folic acid, either alone or in combination with drugs, in the preservation of normal brain function and mental well-being. In this study, the effects of consumption of some functions on mood, cognitive function and mental health were investigated. Scientific findings support the combination of micro and macronutrients in a balanced and varied diet along with a healthy lifestyle for the maintenance of normal brain function, improvement of mental abilities, concentration, memory and alertness. Food components actively participate in the generation of nerve impulses by influencing neurotransmitters that activate different parts of the brain, thereby regulating our mental abilities, emotions and mood.

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Reports on the topic "Enriched foods"

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Schwartz, Bertha, Vaclav Vetvicka, Ofer Danai, and Yitzhak Hadar. Increasing the value of mushrooms as functional foods: induction of alpha and beta glucan content via novel cultivation methods. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600033.bard.

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During the granting period, we performed the following projects: Firstly, we differentially measured glucan content in several pleurotus mushroom strains. Mushroom polysaccharides are edible polymers that have numerous reported biological functions; the most common effects are attributed to β-glucans. In recent years, it became apparent that the less abundant α-glucans also possess potent effects in various health conditions. In our first study, we explored several Pleurotus species for their total, β and α-glucan content. Pleurotuseryngii was found to have the highest total glucan concentrations and the highest α-glucans proportion. We also found that the stalks (stipe) of the fruit body contained higher glucan content then the caps (pileus). Since mushrooms respond markedly to changes in environmental and growth conditions, we developed cultivation methods aiming to increase the levels of α and β-glucans. Using olive mill solid waste (OMSW) from three-phase olive mills in the cultivation substrate. We were able to enrich the levels mainly of α-glucans. Maximal total glucan concentrations were enhanced up to twice when the growth substrate contained 80% of OMSW compared to no OMSW. Taking together this study demonstrate that Pleurotuseryngii can serve as a potential rich source of glucans for nutritional and medicinal applications and that glucan content in mushroom fruiting bodies can be further enriched by applying OMSW into the cultivation substrate. We then compared the immune-modulating activity of glucans extracted from P. ostreatus and P. eryngii on phagocytosis of peripheral blood neutrophils, and superoxide release from HL-60 cells. The results suggest that the anti-inflammatory properties of these glucans are partially mediated through modulation of neutrophileffector functions (P. eryngiiwas more effective). Additionally, both glucans dose-dependently competed for the anti-Dectin-1 and anti-CR3 antibody binding. We then tested the putative anti-inflammatory effects of the extracted glucans in inflammatory bowel disease (IBD) using the dextran sulfate sodium (DSS)–induced model in mice. The clinical symptoms of IBD were efficiently relieved by the treatment with two different doses of the glucan from both fungi. Glucan fractions, from either P. ostreatus or P. eryngii, markedly prevented TNF-α mediated inflammation in the DSS–induced inflamed intestine. These results suggest that there are variations in glucan preparations from different fungi in their anti-inflammatory ability. In our next study, we tested the effect of glucans on lipopolysaccharide (LPS)-induced production of TNF-α. We demonstrated that glucan extracts are more effective than mill mushroom preparations. Additionally, the effectiveness of stalk-derived glucans were slightly more pronounced than of caps. Cap and stalk glucans from mill or isolated glucan competed dose-dependently with anti-Dectin-and anti-CR-3 antibodies, indicating that they contain β-glucans recognized by these receptors. Using the dextran sulfate sodium (DSS)-inflammatory bowel disease mice model, intestinal inflammatory response to the mill preparations was measured and compared to extracted glucan fractions from caps and stalks. We found that mill and glucan extracts were very effective in downregulatingIFN-γ and MIP-2 levels and that stalk-derived preparations were more effective than from caps. The tested glucans were equally effective in regulating the number of CD14/CD16 monocytes and upregulating the levels of fecal-released IgA to almost normal levels. In conclusion, the most effective glucans in ameliorating some IBD-inflammatory associated symptoms induced by DSS treatment in mice were glucan extracts prepared from the stalk of P. eryngii. These spatial distinctions may be helpful in selecting more effective specific anti-inflammatory mushrooms-derived glucans. We additionally tested the effect of glucans on lipopolysaccharide-induced production of TNF-α, which demonstrated stalk-derived glucans were more effective than of caps-derived glucans. Isolated glucans competed with anti-Dectin-1 and anti-CR3 antibodies, indicating that they contain β-glucans recognized by these receptors. In conclusion, the most effective glucans in ameliorating IBD-associated symptoms induced by DSS treatment in mice were glucan extracts prepared from the stalk of P. eryngii grown at higher concentrations of OMSW. We conclude that these stress-induced growing conditions may be helpful in selecting more effective glucans derived from edible mushrooms. Based on the findings that we could enhance glucan content in Pleurotuseryngii following cultivation of the mushrooms on a substrate containing different concentrations of olive mill solid waste (OMSW) and that these changes are directly related to the content of OMSW in the growing substrate we tested the extracted glucans in several models. Using dextran sulfate sodium (DSS)–inflammatory bowel disease (IBD) mice model, we measured the colonic inflammatory response to the different glucan preparations. We found that the histology damaging score (HDS) resulting from DSS treatment reach a value of 11.8 ± 2.3 were efficiently downregulated by treatment with the fungal extracted glucans, glucans extracted from stalks cultivated at 20% OMSWdownregulated to a HDS value of 6.4 ± 0.5 and at 80% OMSW showed the strongest effects (5.5 ± 0.6). Similar downregulatory effects were obtained for expression of various intestinal cytokines. All tested glucans were equally effective in regulating the number of CD14/CD16 monocytes from 18.2 ± 2.7 % for DSS to 6.4 ± 2.0 for DSS +glucans extracted from stalks cultivated at 50% OMSW. We finally tested glucans extracted from Pleurotuseryngii grown on a substrate containing increasing concentrations of olive mill solid waste (OMSW) contain greater glucan concentrations as a function of OMSW content. Treatment of rat Intestinal epithelial cells (IEC-6) transiently transfected with Nf-κB fused to luciferase demonstrated that glucans extracted from P. eryngii stalks grown on 80% OMSWdownregulatedTNF-α activation. Glucans from mushrooms grown on 80% OMSW exerted the most significant reducing activity of nitric oxide production in lipopolysaccharide (LPS) treated J774A.1 murine macrophages. The isolated glucans were tested in vivo using the Dextran Sodium Sulfate (DSS) induced colitis in C57Bl/6 mice and found to reduce the histology damaging score resulting from DSS treatment. Expression of various intestinal cytokines were efficiently downregulated by treatment with the fungal extracted glucans. We conclude that the stress-induced growing conditions exerted by OMSW induces production of more effective anti-inflammatory glucans in P. eryngii stalks.

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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784

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Koven, William, Gordon Grau, Benny Ron, and Tetsuya Hirano. Improving fry quality, survival and growth in commercially farmed fish by dietary stimulation of thyroid hormone production in premetamorphosing larvae. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7695856.bard.

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There is a direct correlation between successful metamorphosis from larvae to post-larvae and the quality of the resultant juveniles or fry. Juvenile quality, in turn, is a major factor influencing fish production level and market price. However, following the profound morphological and physiological changes occurring during metamorphosis, the emerging juveniles in some species characteristically demonstrate heterotrophic growth, poor pigmentation, cannibalism and generally poor survival. The white grouper (Epinephelus aeneus) in Israel and the Pacific threadfin (Polydactylussexfilis) in Hawaii are two promising candidates for mariculture that have high market value but a natural fishery that has sharply declined in recent years. Unfortunately, their potential for culture is severely hampered by variable metamorphic success limiting their production. The main objective was to compare the efficacy and economic viability of dietary or environmental iodine on metamorphic success and juvenile quality in the white grouper and the pink snapper which would lead to improved commercial rearing protocols and increased production of these species both in Israel and the US. The Hawaii Institute of Marine Biology encountered problems with the availability of pink snapper brood stock and larvae and changed to Pacific threadfin or moi which is rapidly becoming a premier aquaculture species in Hawaii and throughout the Indo-Pacific. The white grouper brood stock at the National Center for Mariculture was lost as a result of a viral outbreak following the sudden breakdown of the ozone purification system. In addition, the NCM suffered a devastating fire in the fall of 2007 that completely destroyed the hatchery and laboratory facilities although the BARD project samples were saved. Nevertheless, by studying alternate species a number of valuable findings and conclusions that can contribute to improved metamorphosis in commercially valuable marine species resulted from this collaborative effort. The Israeli group found that exposing white grouper larvae to external TH levels synchronized and increased the rate of metamorphosis. This suggested that sub-optimal synthesis of TH may be a major factor causing size heterogeneity in the larval population and high mortality through cannibalism by their larger more metamorphosed cohorts. Two protocols were developed to enrich the larvae with higher levels of the TH precursor, iodine; feeding iodine enriched Artemia or increasing the level of seawater iodine the larvae are exposed to. Results of accumulated iodine in gilthead seabream larvae indicated that the absorption of iodine from the water is markedly more efficient than feeding iodine enriched Artemia nauplii. Samples for TH, which will be analyzed shortly, will be able to determine if another dietary factor is lacking to effectively utilize surplus tissue iodine for TH synthesis. Moreover, these samples will also clarify which approach to enriching larvae with iodine, through the live food or exposure to iodine enriched seawater is the most efficient and cost effective. The American group found that moi larvae reared in ocean water, which possessed substantially higher iodine levels than those found in seawater well water, grew significantly larger, and showed increased survival compared with well water reared larvae. Larvae reared in ocean water also progressed more rapidly through developmental stages than those in low-iodine well seawater. In collaboration with Israeli counterparts, a highly specific and precise radioimmunoassay procedure for thyroid hormones and cortisol was developed. Taken altogether, the combined Hawaiian and Israeli collaborative research suggests that for teleost species of commercial value, adequate levels of environmental iodine are more determinate in metamorphosis than iodine levels in the live zooplankton food provided to the larvae. Insuring sufficiently high enough iodine in the ambient seawater offers a much more economical solution to improved metamorphosis than enriching the live food with costly liposomes incorporating iodine rich oils.

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Abilmazhinova, Nazyma, Dessislava Vlahova-Vangelova, Stefan Dragoev, Sholpan Abzhanova, and Dessislav Balev. Optimization of the Oxidative Stability of Horse Minced Meat Enriched with Dihydroquercetin and Vitamin C as a New Functional Food. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, July 2020. http://dx.doi.org/10.7546/crabs.2020.07.18.

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Walton, Jenny, Lynn Brown, and Samuel Storr. Digital transformation for more nutritious food systems: How digital tools can be used to scale and commercialize nutrient-enriched staple crops. Washington, DC: International Food Policy Research Institute, 2023. http://dx.doi.org/10.2499/p15738coll2.136566.

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Stankovic, Mirjana, and Nikola Neftenov. Cross Pollination and Digitalization of Public Sector Data: Opportunities and Challenges. Inter-American Development Bank, August 2022. http://dx.doi.org/10.18235/0004355.

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This report aims to aid governments in Latin America and the Caribbean in embracing the opportunities public sector data utilization and artificial intelligence (AI) deployment can provide in achieving a circular economy model and the UNs Sustainable Development Goals (SDGs). For such purpose, the report provides a novel concept of sharing data between key players that we have named data cross-pollination. Drawing on this concept, it considers four SDGs, i.e., energy, sustainable food systems, reducing pollution, and smart cities. Building on case studies and initiatives, the report highlights the main challenges and opportunities of utilizing data to achieve a circular economy model and sustainable development. It also looks into the potential of AI to enrich such data cross-pollination and focuses on potential applications of AI in circular innovation that can be transposed in the public sector.

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Mitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha, and Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7597934.bard.

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The FAO has projected a doubling in world demand for seafood during the 21 ed from aquaculture of marine fish and shrimps fed primarily on fishmeal-based aquafeeds. However, current practices of high intensity monoculture of shrimp in coastal ponds and fish in offshore pens have been strongly criticized as being ecologically and socially unsustainable. This view derives from un- checked eutrophication of coastal marine ecosystems from fish farm effluents, and the destruction of coastal estuarine ecosystems by shrimp farm constructions, plus aquaculture’s reliance on wild-caught small fish - which are excellent food for humans, but instead are rendered into fishmeal and fish oil for formulating aquafeeds. Fishmeal-sparing and waste- reduction aquafeeds can only delay the time when fed aquaculture product are priced out of affordability for most consumers. Additionally, replacement of fishmeal protein and fish oil by terrestrial plant sources such as soybean meal and oil directly raises food costs for human communities in developing nations. New formulations incorporating sustainably-produced marine algal proteins and oils are growing in acceptance as viable and practical alternatives. This BARD collaborative research project investigated a sustainable water-sparing spray/drip culture method for producing high-protein marine macrophyte meals for incorporation into marine shrimp and fish diets. The spray culture work was conducted at laboratory-scale in the USA (UCSD-SIO) using selected Gracilariaand Ulvastrains isolated and supplied by UCONN, and outdoors at pilot-scale in Israel (IOLR-NCM) using local strains of Ulvasp., and nitrogen/phosphorus-enriched fish farm effluent to fertilize the spray cultures and produce seaweed biomass and meals containing up to 27% raw protein (dry weight content). Auburn University (USA) in consultation with TAMUS (USA) used the IOLR meals to formulate diets and conduct marine shrimp feeding trials, which resulted in mixed outcomes, indicating further work was needed to chemically identify and remove anti-nutritional elements present in the IOLR-produced seaweed meals.

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Sukenik, Assaf, Paul Roessler, and John Ohlrogge. Biochemical and Physiological Regulation of Lipid Synthesis in Unicellular Algae with Special Emphasis on W-3 Very Long Chain Lipids. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7604932.bard.

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Various unicellular algae produce omega-3 (w3) very-long-chain polyunsaturated fatty acids (VLC-PUFA), which are rarely found in higher plants. In this research and other studies from our laboratories, it has been demonstrated that the marine unicellular alga Nannochloropsis (Eustigmatophyceae) can be used as a reliable and high quality source for the w3 VLC-PUFA eicosapentaenoic acid (EPA). This alga is widely used in mariculture systems as the primary component of the artificial food chain in fish larvae production, mainly due to its high EPA content. Furthermore, w3 fatty acids are essential for humans as dietary supplements and may have therapeutic benefits. The goal of this research proposal was to understand the physiological and biochemical mechanisms which regulate the synthesis and accumulation of glycerolipids enriched with w3 VLC-PUFA in Nannochloropsis. The results of our studies demonstrate various aspects of lipid synthesis and its regulation in the alga: 1. Variations in lipid class composition imposed by various environmental conditions were determined with special emphasis on the relative abundance of the molecular species of triacylglycerol (TAG) and monogalactosyl diacylglycerol (MGDG). 2. The relationships between the cellular content of major glycerolipids (TAG and MGDG) and the enzymes involved in their synthesis were studied. The results suggested the importance of UDP-galactose diacylglycerol galactosyl (UDGT) in regulation of the cellular level of MGDG. In a current effort we have purified UDGT several hundredfold from Nannochloropsis. It is our aim to purify this enzyme to near homogeneity and to produce antibodies against this enzyme in order to provide the tools for elucidation of the biochemical mechanisms that regulate this enzyme and carbon allocation into galactolipids. 3. Our in vitro and in vivo labeling studies indicated the possibility that phosphatidylcholine (PC) and phosphatidylethanolamine (PE) are associated with desaturation of the structural lipids, whereas shorter chain saturated fatty acids are more likely to be incorporated into TAG. 4. Isolation of several putative mutants of Nannochloropsis which appear to have different lipid and fatty acid compositions than the wild type; a mutant of a special importance that is devoid of EPA was fully characterized. In addition, we could demonstrate the feasibility of Nannochloropsis biomass production for aquaculture and human health: 1) We demonstrated in semi-industrial scale the feasibility of mass production of Nannochloropsis biomass in collaboration with the algae plant NBT in Eilat; 2) Nutritional studies verified the importance algal w3 fatty acids for the development of rats and demonstrated that Nannochloropsis biomass fed to pregnant and lactating rats can benefit their offspring.

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Shpigel, Muki, Allen Place, William Koven, Oded (Odi) Zmora, Sheenan Harpaz, and Mordechai Harel. Development of Sodium Alginate Encapsulation of Diatom Concentrates as a Nutrient Delivery System to Enhance Growth and Survival of Post-Larvae Abalone. United States Department of Agriculture, September 2001. http://dx.doi.org/10.32747/2001.7586480.bard.

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The major bottlenecks in rearing the highly priced gastropod abalone (Haliotis spp.) are the slow growth rate and the high mortality during the first 8 to 12 weeks following metamorphosis and settling. The most likely reason flor these problems is related to nutritional deficiencies in the diatom diet on which the post larvae (PL) feed almost exclusively in captivity. Higher survival and improved growth rate will reduce the considerable expense of hatchery-nursery resisdence time and thereflore the production costs. BARD supported our research for one year only and the support was given to us in order to prove that "(1) Abalone PL feed on encapsulated diatoms, and (2) heterotrophic diatoms can be mass produced." In the course of this year we have developed a novel nutrient delivery system specifically designed to enhance growth and survival of post-larval abalone. This approach is based on the sodium-alginate encapsulation of heterotrophically grown diatoms or diatom extracts, including appetite-stimulating factors. Diatom species that attract the PL and promote the highest growth and survival have been identified. These were also tested by incorporating them (either intact cells or as cell extracts) into a sodium-alginate matrix while comparing the growth to that achieved when using diatoms (singel sp. or as a mixture). A number of potential chemoattractants to act as appetite-stimulating factors for abalone PL have been tested. Preliminary results show that the incorporation of the amino acid methionine at a level of 10-3M to the sodim alginate matrix leads to a marked enhancement of growth. The results ol these studies provided basic knowledge on the growth of abalone and showed that it is possible to obtain, on a regular basis, survival rates exceeding 10% for this stage. Prior to this study the survival rates ranged between 2-4%, less than half of the values achieved today. Several diatom species originated from the National Center for Mariculture (Nitzchia laevis, Navicula lenzi, Amphora T3, and Navicula tennerima) and Cylindrotheca fusiformis (2083, 2084, 2085, 2086 and 2087 UTEX strains, Austin TX) were tested for heterotrophic growth. Axenic colonies were initially obtained and following intensive selection cycles and mutagenesis treatments, Amphora T3, Navicula tennerima and Cylindrotheca fusiformis (2083 UTEX strain) were capable of growing under heterotrophic conditions and to sustain highly enriched mediums. A highly efficient selection procedure as well as cost effective matrix of media components were developed and optimized. Glucose was identified as the best carbon source for all diatom strains. Doubling times ranging from 20-40 h were observed, and stable heterotroph cultures at a densities range of 103-104 were achieved. Although current growth rates are not yet sufficient for full economical fermentation, we estimate that further selections and mutagenesis treatments cycles should result in much faster growing colonies suitable for a fermentor scale-up. As rightfully pointed out by one of the reviewers, "There would be no point in assessing the optimum levels of dietary inclusions into micro-capsules, if the post-larvae cannot be induced to consume those capsules in the first place." We believe that the results of the first year of research provide a foundationfor the continuation of this research following the objectives put forth in the original proposal. Future work should concentrate on the optimization of incorporation of intact cells and cell extracts of the developed heterotrophic strains in the alginate matrix, as well as improving this delivery system by including liposomes and chemoattractants to ensure food consumption and enhanced growth.

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Borch, Thomas, Yitzhak Hadar, and Tamara Polubesova. Environmental fate of antiepileptic drugs and their metabolites: Biodegradation, complexation, and photodegradation. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597927.bard.

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Many pharmaceutical compounds are active at very low doses, and a portion of them regularly enters municipal sewage systems and wastewater-treatment plants following use, where they often do not fully degrade. Two such compounds, CBZ and LTG, have been detected in wastewater effluents, surface waters, drinking water, and irrigation water, where they pose a risk to the environment and the food supply. These compounds are expected to interact with organic matter in the environment, but little is known about the effect of such interactions on their environmental fate and transport. The original objectives of our research, as defined in the approved proposal, were to: Determine the rates, mechanisms and products of photodegradation of LTG, CBZ and selected metabolites in waters exposed to near UV light, and the influence of DOM type and binding processes on photodegradation. Determine the potential and pathways for biodegradation of LTG, CBZ and selected metabolites using a white rot fungus (Pleurotusostreatus) and ADP, and reveal the effect of DOM complexation on these processes. Reveal the major mechanisms of binding of LTG, CBZ and selected metabolites to DOM and soil in the presence of DOM, and evaluate the effect of this binding on their photodegradation and/or biodegradation. We determined that LTG undergoes relatively slow photodegradation when exposed to UV light, and that pH affects each of LTG’s ability to absorb UV light, the efficiency of the resulting reaction, and the identities of LTG’sphotoproducts (t½ = 230 to 500 h during summer at latitude 40 °N). We observed that LTG’sphotodegradation is enhanced in the presence of DOM, and hypothesized that LTG undergoes direct reactions with DOM components through nucleophilic substitution reactions. In combination, these data suggest that LTG’s fate and transport in surface waters are controlled by environmental conditions that vary with time and location, potentially affecting the environment and irrigation waters. We determined that P. ostreatusgrows faster in a rich liquid medium (glucose peptone) than on a natural lignocellulosic substrate (cotton stalks) under SSF conditions, but that the overall CBZ removal rate was similar in both media. Different and more varied transformation products formed in the solid state culture, and we hypothesized that CBZ degradation would proceed further when P. ostreatusand the ᵉⁿᶻʸᵐᵃᵗⁱᶜ ᵖʳᵒᶠⁱˡᵉ ʷᵉʳᵉ ᵗᵘⁿᵉᵈ ᵗᵒ ˡⁱᵍⁿⁱⁿ ᵈᵉᵍʳᵃᵈᵃᵗⁱᵒⁿ. ᵂᵉ ᵒᵇˢᵉʳᵛᵉᵈ ¹⁴C⁻Cᴼ2 ʳᵉˡᵉᵃˢᵉ ʷʰᵉⁿ ¹⁴C⁻ᶜᵃʳᵇᵒⁿʸˡ⁻ labeled CBZ was used as the substrate in the solid state culture (17.4% of the initial radioactivity after 63 days of incubation), but could not conclude that mineralization had occurred. In comparison, we determined that LTG does not degrade in agricultural soils irrigated with treated wastewater, but that P. ostreatusremoves up to 70% of LTG in a glucose peptone medium. We detected various metabolites, including N-oxides and glycosides, but are still working to determine the degradation pathway. In combination, these data suggest that P. ostreatuscould be an innovative and effective tool for CBZ and LTG remediation in the environment and in wastewater used for irrigation. In batch experiments, we determined that the sorption of LTG, CBZ and selected metabolites to agricultural soils was governed mainly by SOM levels. In lysimeter experiments, we also observed LTG and CBZ accumulation in top soil layers enriched with organic matter. However, we detected CBZ and one of its metabolites in rain-fed wheat previously irrigated with treated wastewater, suggesting that their sorption was reversible, and indicating the potential for plant uptake and leaching. Finally, we used macroscale analyses (including adsorption/desorption trials and resin-based separations) with molecular- level characterization by FT-ICR MS to demonstrate the adsorptive fractionation of DOM from composted biosolids by mineral soil. This suggests that changes in soil and organic matter types will influence the extent of LTG and CBZ sorption to agricultural soils, as well as the potential for plant uptake and leaching.

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