Investigation of fly larvae Lucilia Caesar application in pet feed composition

ArticleThe biomass of insect larvae is world-widely used as a valuable raw material for the pharmaceutical, microbiological, cosmetic industry and feeding production, also in the food industry. There is certain complex technology for processing biomass of insect larvae, which affords to isolate many physiologically active substances - chitin, antimicrobial peptides, fatty acids mixture, organic forms of mineral substances, hormones, etc. The company New Biotechnology (Lipetsk, Russia) has developed a technical process for producing of the protein-lipid preparation (commercial name is Zooprotein) based on the fly larvae of the species Lucilia Caesar. The utilization of food waste as a substrate, unpretentiousness to cultivating environment and high protein content are capable of considering insects of the species Lucilia Caesar as a promising object of cultivation and a reliable, cheap, replenishable source of nutrients for resource-saving process of the feed production. On the bases of ITMO University, an investigation is being conducted on the qualitative composition of the Zooprotein and the possibility of pet feed application. Cats are the most demanding animals to the quantitative and qualitative composition of protein fractions of feed. In present research an evidence-based calculation of the balance of the Zooprotein composition is presented as a feed component for cats during growth. Accordingly, the unique chemical composition of the development product based on fly larvae Lucilia Caesar makes possible to maintain that it is a promising functional ingredient in feeding rations for various animal species

Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food

Publisher Copyright: Copyright © 2022 Hashim, Huang, Nadtochii, Baranenko, Boulkrane and El-Messery.Liposomes have been used as a novel phytoconstituent delivery system to encapsulate lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE. Phenolic compounds were extracted with aqueous ethanol from palm seed powder using the solvent-maceration approach assisted by ultrasonication. Lyophilized PSPE (0.2–1% w/v) was enclosed in a liposome structure coated with or without chitosan (primary/secondary liposome). Particle size, zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were applied to investigate the primary and secondary liposomes. To assess the in vitro bioaccessibility of PSPE and primary/secondary liposomes, the total phenolic content (TPC) and the antioxidant activity were studied during the oral, gastric, and intestinal digestion stages. Three concentrations of lyophilized secondary liposomes (1.25, 2.5, and 3.75% w/v) were added to the yogurt food model. During the 14 days of storage, the physical, chemical, and sensory properties were assessed. Compared to the primary liposomes (87%), the secondary liposomes (91%) showed a higher encapsulation efficiency. Comparing the secondary liposomes to the original liposomes and the non-encapsulated PSPE, the bioaccessibility of phenolic compounds was improved. Fortified yogurt with secondary liposomes had a lower syneresis and viscosity than the reference yogurt. The encapsulated PSPE provided a good level of protection, and its release increased throughout the intestinal phase. Thus, PSPE in a microencapsulated form has been proven to be a rich and cost-effective source of phenolics that can be used successfully to produce functional yogurt.Peer reviewe

Identification of yeast species involved in fermentation of the Kazakh camel dairy product–shubat

ArticleIn certain countries of the world, camel's milk is used for food on a level with cow's milk. Shubat is a traditional food product based on camel milk in Kazakhstan. It is a fermented milk product obtained as a result of spontaneous fermentation of camel's milk under the influence of native microflora. Received dairy product from the southern region of K azakhstan became the object of the investigation of the microflora of the fermented milk product shubat . The aim of the research was to study the microflora of camel milk, which causes its spontaneous fermentation. During the experiment, the dynamics of ac id accumulation by the change in active acidity (pH) and titratable acidity (°T) was studied. In addition to lactic fermentation fermented product ( shubat ), alcoholic fermentation was noted, which has given the finished product an increased acidity and a h igh degree of gassing. To enumerate and identify microorganisms, shubat was sown to the following nutrient media: MRS, Malt wort - agar medium at 36 °C and 30 °C respectively both for 3 days. We suppose that the dominant component of the shubat ’ s microflora was yeasts: Brettanomyces anomalus, Naumovozyma castellii . Pathogenic microorganisms, such as Salmonella, Shigella , were not detected during the research, considering that the shubat is formed as a result of spontaneous fermentation and has poor hygienic c haracteristics in comparison with pasteurized milk. Identification of individual strains of bacteria allows us to simulate a starter microflora for the production of a safe fermented product based on camel milk on an industrial scale in Kazakhstan. The ide ntified microflora, which causes spontaneous fermentation of camel milk and isolated strains of lactic acid bacteria, will make a significant contribution to the improvement of food safety in arid regions

Protecting Group Strategies Toward Glycofuranoses

International audienceThis chapter focuses on protecting group strategies used for furanoses and furanosides. It describes the first reactions that allow the synthesis of five-membered rings and then the main acyl, acetal, and silyl protections. Regioselective protection and deprotection are also addressed, according to chemical or chemoenzymatic approaches