Enhancement of quality of rainbow trout (Oncorhynchus mykiss) flesh incorporating barley on diet without negative effect on rearing parameters

[EN] Barley concentrations ranging from 0 to 32% (0B, 40B, 80B, 160B, and 319B) were incorporated into rainbow trout, Oncorhynchus mykiss (Walbaum) diets. The experiment started with an initial average fish weight of 127.72 +/- 5.65 g and finished when they reached commercial weight (final weight between 312 and 330 g) after 84 days. The inclusion of barley in the diets did not show a significant effect on growth and biometric parameters, fat and carbohydrate digestibilities; however, protein digestibility decreased significantly with the incorporation of barley on diets. Glucose levels increased significantly with barley concentration in the diet, and lactate and cortisol levels were also significantly affected after a stress period regardless of the diet. Meat quality was influenced as well by barley concentration. Lower water activity values and an enhancement in textural and color properties were observed in fish fed with the diet containing the highest barley concentration. Trout fed feed with higher concentrations of barley (160B) showed lower lipid oxidation levels than those fed with lower concentrations (control and 40B). The sensory panel found that fish fed with diets higher than 8% in barley content (80B) exhibited a brighter red color in the gills and a better texture; also, meat color became redder with a higher barley inclusion (160B and 319B), being all these sensory parameters correlated with fish freshness. Thus, results indicate that barley can be substituted for wheat fraction without any detrimental effect on production efficiency and enhancing fish quality.This work has been co-funded with FEDER and INIA funds. The authors thanks Dr. Francisco Ciudad Bautista for providing barley variety obtained in ITACyL, IRTA, EEDF-CSIC, ITAP, and INIA (1FD97-0792 and RTA2006-00020-C04). Julia Pinedo has been granted with the FPI-INIA grant number 21 (call 2012, BOE-2012-13337).Pinedo-Gil, J.; Tomas-Vidal, A.; Larrán-García, AM.; Tomas-Almenar, C.; Jover Cerda, M.; Sanz-Calvo, M.; Martín-Diana, A. (2017). Enhancement of quality of rainbow trout (Oncorhynchus mykiss) flesh incorporating barley on diet without negative effect on rearing parameters. Aquaculture International. 25(3):1005-1023. https://doi.org/10.1007/s10499-016-0091-010051023253A.O.A.C., Association of Official Analytical Chemists (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Arlington 1298 ppAi Q, Mai K, Zhang L, Tan B, Zhang W, Xu W, Li H (2007) Effects of dietary β-1,3- glucan on innate immune response on large yellow croaker, Pseudosciaena crocea. Fish Shellfish Immun 22:394–402APROMAR 2014 La acuicultura en España 2013. Report by the Spanish Association of marine Aquaculture (APROMAR) and the Spanish Association of Freshwater Aquaculture (ESCUA). 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Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

[EN] Industrial relevance: Vegetable consumption remains lower than the recommended intake by health authorities. One possible strategy to increase the consumption of vegetable is the development of snacks. Most of vegetable snacks in the market are made through drying. However, dried products are far from the textural, appearance and mouthfeel properties of deep-fried products. The use of vacuum frying is an option for the development of appealing and yet healthy vegetable snacks. Nevertheless, pre-treatments are required to provide adequate final texture. To this regard, most studies are focused on osmotic pre-treatments. This study demonstrated that freezing and HPP pretreatments can be successfully applied in order to obtain crispy carrot chips. Furthermore, the use of pretreatments helped to maintain phenolic content and antioxidant capacity of the snacks. (C) 2015 Elsevier Ltd. All rights reserved.We gratefully acknowledge the National Institute for Food and Agricultural Research (INIA) and Agricultural Technological Institute of Castilla and Leon (Itacyl) who financially supported through personal grants (INIA-FPI-2011-21 and ITACYL-PEP-2011-769), equipment and infrastructure this research. The authors would like to thank the laboratory facilities and the electron microscopy service at Universitat Politecnica of ValenciaAlbertos, I.; Martín-Diana, A.; Sanz, M.; Barat Baviera, JM.; Díez, A.; Jaime, I.; Rico Bargues, D. (2016). Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks. Innovative Food Science & Emerging Technologies. 33:115-122. https://doi.org/10.1016/j.ifset.2015.11.004S1151223

In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS)

The potential bioactivities for alleviating Metabolic Syndrome associated risk factors were evaluated in carob (Ceratonia siliqua L.) fruit by-products, i.e. seed peel, germ and pod. Carob germ and seed peel showed higher phenolic content than pod (99.72, 80.24 and 47.06 μmol GAE g−1, respectively). Pod mostly contained gallic acid and gallotannins; seed peel and germ's showed as most abundant polyphenols quercetin and apigenin derivatives. Carob pod and seed peel revealed stronger antioxidant capacities compared to germ. The strongest antihypertensive activity was found in seed peel, followed by pod and germ. Anti-inflammatory activity showed inhibition of NO production in LPS-induced macrophages, although only pod was able of reducing pro-inflammatory mediators (TNF-α andPGD2). Finally, fat accumulation on mature adipocytes was reduced by carob seed peel and pod extracts. This work shows the potential use of pod carob by-products as food ingredients with special relevance of carob pod for attenuating metabolic syndrome

Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt Adição de extrato hidrossolúvel de soja e cultura probiótica e características de viscosidade, capacidade de retenção de água e de sinerese de iogurte produzido com leite de cabra

Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.<br>Iogurtes a base de leite de cabra foram elaborados e a eles adicionados extrato hidrossolúvel de soja (EHS) e de cultura probiótica Bifidobacterium lactis durante o processamento. As características de viscosidade aparente, capacidade de retenção de água e sinerese foram analisadas durante 29 dias de armazenamento e verificadas a influência do EHS e do probiótico nestas propriedades reológicas. A suplementação de EHS provocou aumento na viscosidade e capacidade de retenção de água dos iogurtes e, ao mesmo tempo, a sinerese foi reduzida. A inoculação da cultura probiótica durante elaboração dos iogurtes não alterou de forma significativa as características reológicas dos produtos. Portanto, a adição de extrato hidrossolúvel de soja e a cultura probiótica, pode contribuir para melhora nas características reológicas de iogurtes, além das vantagens na melhoria nutricional e funcional já conhecidas com a utilização destes produtos