The aim of this paper is to analyse the chemical compositional and nutritional profiles of a two number of white lupine cultivars (Lupinus albus, cultivars Amiga and Energy) suited to the pedoclimatic conditions in Romania, collected in the year 2015. No significant differences were observed among lupine cultivars in their dry matter (DM), crude ash or alkaloid contents. The highest protein content (36.4�1.1% of DM) and crude fat (10.1�1.2% of DM) was found in seeds from lupines belonging to cv. Amiga, while the highest crude fibre content (15.2�1.7% of DM) was found in cv. Energy. Both varieties examined were characterised by a shortage of methionine and lysine, but lysine deficiency was higher in cv. Energy. Amiga cultivar was found to be a nutritionally more valuable crop than cv. Energy by the standards of nutrition for mature human and animals (chicken broilers and growing pigs). Amiga lupine was characterised by a higher essential amino acid index (EAAI) as well as chemical score (CS) of lysine, and the high nutritional index (NI) and biological value (BV) of protein as compared to cv. Energy. The white lupine seeds examined can serve as a source of good quality food protein for adult humans, meet the requirement for exogenous amino acids (EAA) and Lys in chicken broilers and to a lesser degree in the case of growing pigs, according to the standards of nutrition used. Fatty acid (FA) composition showed that oleic acid (C18:1 n-9) was the major fatty acid, followed by linoleic (C18:2 n-6) and linolenic (C18:3 n-3) acids. Apart from the highest level of polyunsaturated fatty acids (PUFA) the seed oil of Amiga cultivar showed and the largest content of linolenic acid (n-3) and the most favourable report n-3/n-6 FA.
The aim of this study was to evaluate the effects of different dietary inclusion of raw white lupine seed meal (WL) in diets of laying hen on fatty acids (FA) profile, health lipid indices and oxidative stability of egg yolk. A total of 160 TETRA-SL LL laying hens (30-week old) were used in a ten week trial. The laying hens were randomly assigned to four dietary treatments: control diet which contained soybean meal (C), and study diets in which soybean meal was replaced with WL at 150 g/kg (E15), 200 g/kg (E20) and 250 g/kg (E25). Each treatment was replicated 5 times with 8 birds each. The inclusion of WL in experimental diets caused a linear increase in n-6 and n-3 polyunsaturated FA (PUFA) content and a decrease in monounsaturated FA (MUFA), but it had no influence on the saturated FA (SFA) of egg yolk lipids. The data suggested that the partial replacement of soybean meal with WL of in laying hen diet it significant increase h/H (hypocholesterolemic/Hypercholesterolemic) and PUFA/SFA ratio, and decrease thrombogenic index (TI), which improves human health because of the beneficial effect on the cardiovascular system. The authors determined the concentration of a-tocopherol by high performance liquid chromatography (HPLC) and assessed the degree of oxidative degradation of lipids using the classical test based on the concentration of malondialdehyde (MDA). Inclusion of WL in diets led to increases in a-tocopherol and decrease in MDA in eggs (P [0.05). Egg storage for 20 d or 40 d led to linear reduction in egg �-tocopherol and increase of MDA content (P [0.05). The results of the present study suggest that the seeds of modern white lupine varieties can be included at 250 g/kg in layer diets as an effective substitute for soybean meal, improving fatty acids profile, health lipid indices and oxidative stability of egg yolk.
The present study aims to produce sustained-release algae-based carbohydrate microbeadlets of lipoproteins rich-in carotenoids extracted from organic sea buckthorn fruits. β-carotene represented the major compound of the lipoproteins extracts. Emulsification and algae-based carbohydrates, such as sodium-alginate and kappa-carrageenan, provide an inert environment, allowing the embedded targeted bioactive compounds—lipoproteins rich in carotenoids in our case—to maintain greater biological activity and to have a better shelf life. Furthermore, the microbeadlets prepared from sodium-alginate–kappa-carrageenan (0.75%:0.75% w/v) crosslinked with calcium ions showing 90% encapsulation efficiency have been utilized in HPMC capsules using beadlets-in-a-capsule technology, to use as a delivery system for the finished product. The GI simulated tests performed under laboratory conditions suggested that the sodium-alginate–kappa–carrageenan combination could be useful for the formulation-controlled release of microbeadlets containing lipoproteins rich in carotenoids.
The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p < 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives.
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