Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed

Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods: Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results: Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion: Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability

Influence of licorice root feeding on chemical-nutritional quality of cow milk and stracciata cheese, an italian traditional fresh dairy product

The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability

Corrigendum to “Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese” (J. Dairy Sci. 102:6853–6862)(S0022030219305296)(10.3168/jds.2019-16382)

On page 6853, the third sentence of the abstract reads “The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. The sentence should be modified as follows (change in bold): “The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenium supplementation of 0.45 mg/kg in total mixed ration.” On page 6854, in the third paragraph of Experimental Design, Diets, and Sampling, the second sentence should read: “The SeG cows received the same complete feed, formulated according to the same requirements and prepared in the same way, but the daily ration of each cow was supplemented with 0.45 mg of total Se per kg of TMR (normalized to a moisture content of 12%).” The authors regret the errors

Short communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace

The aim of the present work was to explore the chemical-sensorial characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed a diet enriched with grape pomace obtained from red grape (Vitis vinifera L.). Dietary enrichment with grape pomace influenced the production of caciotta cheeses in interesting ways from a compositional point of view, as cheese samples were rich in polyphenols, giving a high antioxidant potential. From a biochemical standpoint, we noted a slight decrease of proteolysis during ripening, whereas, according to the analysis of volatile compounds, lipolysis was the most relevant phenomenon in samples. The presence of bioactive compounds also modified the fatty acid profile of milk and cheese, leading to an increase in concentration of linoleic, vaccenic, and rumenic acids. No significant variations were found in the sensory profile. These results showed the potential of dietary grape pomace intake to influence the chemical-nutritional and nutraceutical properties of cow milk and cheeses, whose introduction to the market could be attractive to consumers, providing interesting implications for the dairy industry. Finally, our results identified of a valid use of an agro-industrial by-product, grape pomace, whose disposal generally presents economic and environmental problems

Volatile profile in yogurt obtained from Saanen goats fed with olive leaves

The aim of this study was to evaluate the development of volatile compounds in yogurt samples obtained from goats fed a dietary supplementation with olive leaves (OL). For this purpose, thirty Saanen goats were divided into two homogeneous groups of 15 goats each: a control group that received a standard diet (CG) and an experimental group whose diet was supplemented with olive leaves (OLG). The trial lasted 28 days, at the end of which the milk of each group was collected and used for yogurt production. Immediately after production, and after 7 days of storage at 4 ◦C in the absence of light, the yogurt samples were characterized in terms of fatty acid profile, oxidative stability and volatile compounds by the solid-phase microextraction (SPME)–GC/MS technique. Dietary OL supplementation positively affected the fatty acid composition, inducing a significant increase in the relative proportion of unsaturated fatty acids, mainly oleic acid (C18:1 cis9) and linolenic acid (C18:3). With regard to the volatile profile, both in fresh and yogurt samples stored for 7 days, the OL supplementation induced an increase in free fatty acids, probably due to an increase in lipolysis carried out by microbial and endogenous milk enzymes. Specifically, the largest variations were found for C6, C7, C8 and C10 free fatty acids. In the same samples, a significant decrease in aldehydes, mainly heptanal and nonanal, was also detected, supporting—at least in part—an improvement in the oxidative stability. Moreover, alcohols, esters and ketones appeared lower in OLG samples, while no significant variations were observed for lactones. These findings suggest the positive role of dietary OL supplementation in the production of goats’ milk yogurt, with characteristics potentially indicative of an improvement in nutritional properties and flavor

Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese

The industrial sector dedicated to the production of olive oil produces every year significant amounts of by-products, a part of which is represented by leaves deriving from pruning. These by-products represent an economic and sustainable source of bioactive compounds credited of positive benefits for human health. The aim of this study was to investigate the effects of dietary olive oil (OL) supplementation of Saanen goats on chemical-nutritional composition and volatile fraction of ricotta cheese. Twenty six Saanen goats were randomly divided into two equal groups: one fed with a conventional diet (CG) and one fed with a diet enriched with olive leaves (EG). After thirty days of trial, the milk collected from the two groups was used to made ricotta cheese. Dietary OL supplementation improved the oxidative stability of ricotta cheese during storage time and provided an increase of unsaturated fatty acid as vaccenic acid, CLA, and linolenic acid, and a decrease of ω-6/ω-3 ratio. EG ricotta cheeses were also characterized by a higher content of polyphenol compounds and higher antioxidant capacity compared to CG ricotta cheeses. Finally, also the volatile profile resulted affected by the diet with a significant decrease of ketones. The obtained results suggested a positive role of OL in the production of functional foods, credited of high health value

Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products

The aim of the present study was to evaluate the effect of dietary integration with dried licorice root on the chemical-nutritional qualities of goat milk and cheeses. The study was conducted for 60 d, during which 30 Saanen goats were divided into 2 groups: a control group (CG) that received a standard diet and an experimental group (LG+) whose diet was supplemented with licorice. At the end of the study, milk samples were collected to determine chemical-nutritional compositions and fatty acid (FA) profiles. Cheeses produced with CG and LG+ bulk milk were analyzed for chemical-physical parameters after 3 (T3) and 30 (T30) d of ripening. A different FA profile and a significant increase in protein and casein were observed in LG+ milk samples compared with CG milk. Regarding cheeses, an increase of proteins and fat was found in LG+ cheeses, which also were harder, more elastic, and more gummy than the CG samples after both 3 and 30 d of ripening. A different protein profile was detected in the 2 groups without significant variations in casein fractions (αS2-casein and β-casein) during ripening. Moreover, greater oxidative stability was found in LG+ cheeses at both T3 and T30. Different families of volatile compounds were detected in T30 cheeses obtained from both groups. A significant reduction of octanoic acid and an increase in nonanal and ketones were found in LG+ T3 cheeses, whereas the LG+ T30 cheeses were characterized by a significant decrease of hexanoic acid an increase of 3-methyl-1-butanol and acetoin. We concluded that it is possible to assert that dietary integration with dried licorice root modified chemical and technological properties of goat cheeses, reducing lipid oxidation during ripening and inducing changes in texture that could improve consumer acceptability, although further studies are needed from this point of view

Unravelling the potential of the medicinal halophyte Eryngium maritimum L.: In vitro inhibition of diabetes-related enzymes, antioxidant potential, polyphenolic profile and mineral composition

This work searched for the biotechnological potential and chemical characterisation of the medicinal halophyte Eryngium maritimum L. as source of bioactive natural products with enzymatic inhibitory properties and antioxidant capacity. With that aim, herbal formulations traditionally used in folk medicine, namely tisanes (infusions and decoctions) and tinctures, were prepared from four different anatomical organs (roots, stems, leaves and flowers) and assessed for in vitro inhibition of enzymes related with diabetes and for antioxidant potential. Phenolic fingerprinting and mineral contents were also assessed. Sea holly's tisanes, particularly from flowers and leaves, had the highest phenolic content although tinctures were comparatively richer considering the ingestion dosage. The main constituents identified were carvacrol, 2,3-dimethoxybenzoic acid, naringenin, catechin and t-cinnamic acidfrom the several compounds identified, naringin, naringenin and 2,3-dimethoxybenzoic acid are here firstly described in the genus and epicatechin and carvacrol in the species. In all extracts, sodium was the most abundant mineral, followed by potassium, calcium and magnesium, pointing to possible nutritional applications of these beverages/tinctures asmacronutrients supplementary source. Sea holly's tinctures (stems, leaves and flowers) were capable of inhibiting dietary carbohydrate digestive enzymes (alpha-glucosidase and alpha-amylase) and had in vitro antioxidant potential, particularly flowers. Altogether, results highlight that sea holly extracts, especially tinctures from stems, leaves and flowers, could be a novel source of alpha-glucosidase and alpha-amylase inhibitors, antioxidant compounds and also phenolic and mineral constituents, thus suggesting they may be interesting to further explore as potential health-promoting herbal beverages, food additives or other products. (c) 2018 Published by Elsevier B.V. on behalf of SAAB.Portuguese Foundation for Science and Technology - FCTPortuguese Foundation for Science and Technology [CCMAR/Multi/04326/2013]Portuguese National BudgetMIUR, University of Chieti-Pescara "G. d'Annunzio", Chieti, ItalyFCT Investigator Programme [IF/00049/2012]FCTPortuguese Foundation for Science and Technology [SFRH/BD/94407/2013, SFRH/BD/116604/2016

Effect of olive leaves feeding on phenolic composition and lipolytic volatile profile in goat milk

The aim of this study was to evaluate phenolic composition, antioxidant potential, and lipolytic events in raw milk obtained from goat fed a dietary supplementation with olive leaves (OL), a by-product of the olive oil production chain. For this purpose, 30 Saanen goats were randomly allocated into 2 groups of 15 goats each: the control group received a standard diet that was prepared by taking into account the nutritional needs of lactating goats, whereas the experimental group (EG) was fed with an OL-supplemented diet (10% on a dry matter basis). At the end of the 30 d of the trial, the individual milk samples were collected and immediately analyzed for total phenolic content and antioxidant activity (AOA). Subsequently, the individual phenolic compounds have been identified and quantified through an ultra-high-performance liquid chromatography system and a characterization of free fatty acids released in milk has been performed. The results showed a positive effect of dietary OL supplementation in improving total phenolic content and AOA; furthermore, 19 phenolic compounds, including phenolic acids, flavonoids, simple phenols, and secoiridoids, have been identified in EG milk. In addition to this, a reduced accumulation of free fatty acids has been found in EG milk, and this finding leads us to hypothesize an inhibitory action of the identified phenolic compounds toward the enzymes responsible for lipolytic events. The use of the molecular docking approach verified the interactions, defining a fairly interesting framework for cinnamic acid, which should be able to noncovalently bind these enzymes, interfering with the recruitment of the substrate and therefore, slowing down their hydrolytic activity. In any case, this information will be subjected to in vitro evaluations for an accurate characterization of the biochemical mechanisms that can be established in milk naturally enriched with bioactive compounds