Herbal medicine is increasingly recognized as a potential alternative to antibiotics in animal feed, offering both health benefits and the ability to mitigate antimicrobial resistance. This study aimed to evaluated the effects of dietary supplementation with Sambung Nyawa (Gynura procumbens (Lour.) Merr) extracts (GPLEs) on the production performance, egg quality, serum biochemistry, antioxidant and immune response in laying hens.
Hens aged 45 weeks were randomly assigned to diets supplemented with 0 mg/kg, 1000 mg/kg, 2000 mg/kg, and 3000 mg/kg GPLEs for 8 weeks.
Initially, supplementation improved egg weight and yolk color without negatively affecting feed intake, laying rate, and feed conversion ratio. Additionally, higher inclusion levels of GPLEs significantly modified yolk composition, particularly amino acids and fatty acids. Moreover, serum biochemical and antioxidant markers showed beneficial changes, alongside positive modulation of immune indices, thereby highlighting their potential of GPLEs to enhance egg nutritional value and the health status of hens.
GPLEs represented a promising phytogenic additive for poultry diets and a potential alternative to antibiotic supplementation.
To our knowledge, this study is among the first to investigate the development of spreadable tahini produced from traditionally stone-milled, dehulled sesame seeds using the oleogelation technique, in which mono- and diglycerides, stearin, and beeswax are compared as structuring agents.
Initially, the basic quality characteristics of tahini were determined: 0.47% moisture, 61.5% fat, 23.31% protein, 4.40% total sugar, 0.59% invert sugar, 622.95 ppm γ tocopherol, 2.76 ppm α tocopherol, 0.210 mg total phenolic content (GAE/g), 3.67 mg/mL antioxidant activity (IC50), 0.57% acidity as oleic acid, and 0.77 meq O₂/kg oil peroxide value. These results prove both the nutritional potential and oxidative stability of this spreadable alternative, which aligns with food safety standards. To optimize the spreadability and sensory properties of the prepared sesame-based product, different amounts of mono- and diglycerides (3%, 4%, and 5%), stearin (3%, 5%, and 6%), and beeswax (5%, 6%, and 8%) were used as gelling agents.
A 4% concentration of mono- and diglycerides appreciably enhanced the spreadability and consumer acceptability without sacrificing the distinctive chemical and sensory properties of the tahini. The optimum composition demonstrated high oxidative stability with a low peroxide value and a functional melting range of 33–40 °C, validating the potential of this product for commercial use as a spread.
Oleogelation technology offers an environmentally friendly and clean-label alternative to the synthetic stabilizers conventionally used in tahini. The findings provide valuable information for plant-based functional food technology and are ready for industrial scaling within the scope of food technology, quality control, and product innovation.
The study’s main objective was to quantify the acrylamide (ACR) content in potato, plantain, and cassava crisps—products widely consumed in Costa Rica. ACR, a possible carcinogen according to various global organizations, is generated during the Maillard reaction when foods rich in asparagine (ASN) and reducing sugars are subjected to temperatures above 120 °C.
Using GC-MS analysis on n = 54 samples (24 potatoes, 18 plantains, and 12 cassavas), it was determined that ACR levels were within the ranges established by international organizations such as Codex Alimentarius (CODEX) and the Food and Drug Administration (FDA). The reducing sugra and ASN content of the raw materials was quantified to correlate them with the ACR in the final product.
One potato product was identified with an ACR concentration that significantly exceeded the 750 μg kg-1 limit stipulated in Recommendation (EU) 2019/1888. For plantain and cassava chips, which currently have no specific regulations, the results showed ACR content to be significantly lower compared to potato crisps. The findings demonstrated a significant correlation between the initial asparagine content and ACR formation in potato crisps, a relationship not observed with reducing sugars. In contrast, no direct correlation was found between precursors and ACR in plantain chips. The analysis also revealed that, in addition to asparagine concentration, the crisps’s surface-to-volume ratio is a crucial physical parameter for minimizing ACR formation.
The data obtained on daily ACR intake will serve as a valuable input for future risk studies in the Costa Rican population, suggesting that plantain and cassava chips are a safer alternative due to their lower ACR content.