The potential use as food ingredients of 12 commercial seed species belonging to the Lamiaceae family constitutes main goal this research. For that, oil yield, lipid profile, tocopherol content, phenolic profile and antioxidant capacities were determined. Seeds from Satureja hortensis, S. montana, Lavandula angustifolia, L. latifolia Origanum vulgare can be considered important sources ω-3 polyunsaturated fatty acids (50.5; 52.4; 52.1; 48.5 45.5 g/100 g, respectively), likewise for oils...

The aim of this work is to establish the most suitable proteolysis conditions obtain bovine casein hydrolysates containing peptides with antioxidant and antihypertensive capacity. To end, proteolytic activity Cynara scolymus L. flower extracts was characterized on whole casein, evaluating effect several factors (pH, temperature, substrate concentration, enzyme hydrolysis time). optimal carry out C. extract were as follows: pH 6.2, 50 °C, 0.023 mg·mL−1 extract-protein concentration. A...

Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of high salt content and link to cardiovascular diseases. Eighteen boneless hams (RIB), eighteen white commercially crossed pig (RWC), traditionally salted processed (TIB) were manufactured check whether the breed (RIB vs. RWC) or processing TIB) affects their physical-chemical sensory characteristics. Moisture, protein, total nitrogen, nonprotein...

Abstract BACKGROUND: Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used production some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim this work was to study changes that take place free amino acids during ripening a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC) or rennet (AR). RESULTS: total acid (TFAA) concentration increased ripening, Ile, Val, Ala, Phe, Gaba, Arg Lys representing more than 50% TFAA content...

The effect of the Chato Murciano genotype (CM) and pig crossbreed genotypes (CG) on dry-cured loin quality was studied. Intramuscular fat monounsaturated fatty acids were significantly higher in loins CM than CG (P < 0.05 P 0.01, respectively). Dry-cured from CM, which showed highest intramuscular fat, scores for redness 0.01), brightness 0.001), marbling level 0.05) size odour intensity cured hardness 0.001) some flavour traits such as 0.05), after-taste lower sweetness 0.01)...

Corozo palm nut and sesame oil meals may be fed separately or in combination to growing fattening pigs with similar results. These did not exercise a mutual supplementary effect at the levels these studies. Ripe bananas produced satisfactory gains when 1:1 2:1 ratio high protein concentrate mixture. An APF increased rate of gain efficiency feed utilization over those control lots. Under conditions experiments, cow manure provide same potency as an increase The for simplified all-vegetable...

The aim of this work is to analyse the intramuscular fatty acids and free amino (FAA) in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics derived products have been described, but impact lipolysis proteolysis on ham has not yet studied. Fatty were determined fresh piece at 14, 18, 22 24 months manufacturing. Monounsaturated majority neutral lipids acid fractions. Lipolysis took place mainly until 18th month, resulting a decrease levels...

In this study, we aimed to obtain hydrolysates with bioactive peptides from mealworm (Alphitobius diaperinus L.) larvae using an artichoke (Cynara scolymus enzyme extract. Two types of substrates were used: the raw flour (LF) and its protein extract (PE). The hydrolysis yield, considering peptide concentration hydrolysates, was higher in PE than LF (6.39 ± 0.59 vs. 3.02 0.06 mg/mL, respectively). However, showed a antioxidant activity against DPPH radical (59.10 1.42 18.79 0.81 µM Trolox...

The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 24 months processing) were studied. A consumer study with a short stage (14 similar long (22 was carried out. Dry-cured hams remained in the 18−20°C 70–75% relative humidity. processing studied had no effect on ash, intramuscular fat, sodium chloride protein contents final ham, but significantly affected moisture (P < 0.05) saturated 0.01) monounsaturated fatty acid contents....

The genes encoding malate synthase (glcB) and isocitrate lyase (aceA) a 240-bp open reading frame (SMc00767) located downstream of aceA were isolated functionally characterized in Sinorhizobium meliloti. Independent double interposon mutants each gene constructed, the corresponding phenotypes analyzed. failed to grow on acetate, deficient SMc00767 also affected acetate utilization. In contrast, glcB grew similar wild-type strain Rm5000. Complementation experiments showed that constructs able...

The purpose of this work was to evaluate the fatty acid levels and lipolysis dry‐cured loins obtained from native pig breed Chato murciano during processing improve technology. composition neutral lipids (NL), polar (PL), free acids (FFA) analyzed in a gas chromatograph equipped with flame ionization detector. NL PL contents decreased by 45 75%, respectively, confirming that fraction most affected lipolysis. This decrease resulted higher level FFA (80.26%). concentrations all increased...

Non-protein nitrogen (NPN) and free amino acids (FAA) were analysed in dry-cured loin obtained from the native pig breed Chato Murciano (CM) during processing. In addition, a comparison was drawn between NPN FAA values CM those modern crossbreed genotype (CG) at commercialisation times (between 30 60 days of processing). Processing time affected NPN, total concentration, all studied, except arginine, histidine lysine. The both FAA, as superior observed Day 30. From this moment onward,...

The fatty acid composition of neutral lipids (NL), polar (PL) and free acids (FFA) was analysed in dry-cured loins obtained from the native pig breed Chato Murciano (CM) a modern crossbreed genotype (CG) during ripening stage (between 30 60 days processing). Fatty concentrations lipids, fractions were affected by breed. With respect to time, lipolysis more intense CG than CM product, resulting decrease NL PL fractions, accompanied corresponding increase FFA. Results for lipid determination...

The present study evaluated the effect of salt reduction using a seawater substitutes, at nutritional and mineral composition, its physicochemical, biochemical, microbiological, sensory characteristics Iberian chorizo, compared with one elaborated low content (KCl) another normal (CTRL). To this end, three batches chorizo were prepared [Treatment 1: CTRL, 100% NaCl; Treatment 2: KCl, 31% 3: SC (Winbi®), <3% NaCl]. In KCl lots, values moisture, salt, water activity (a w ) significantly...

The aims of the work were to determine effects cheese size on compositional characteristics and proteolysis Murcia al Vino goat’s milk cheese. We employed two moulds different sizes elaborate cheeses (2.5 kg big cheeses-BAR- 1 small cheeses-SAR-). Cheese did not affect most physical-chemical composition parameters studied (pH, fat, protein, ash titratable acidity (TA)), it only affected content total solids (TS) NaCl. TS significantly higher in smaller from 30 days ripening. NaCl was BAR...