NFS Journal最新文献

{"title":"Effect of microencapsulation using β-cyclodextrin and β-glucan as coating agents on physicochemical properties and phytocannabinoids retention of cannabis flower oil extract","authors":"Worakrit Saiyasombat,&nbsp;Chanittha Yimpetch,&nbsp;Wimonphan Chathiran,&nbsp;Jaruwan Chimasangkanan,&nbsp;Warangkana Srichamnong","doi":"10.1016/j.nfs.2024.100209","DOIUrl":"10.1016/j.nfs.2024.100209","url":null,"abstract":"<div><div>Phytocannabinoids possess various biological activities; however, their limited aqueous solubility and poor stability present problems for effective utilization. Encapsulation is a highly effective method to improve the stability and solubility of cannabis extracts. The potential of β-glucan as a coating material for cannabis extract has not been extensively studied. This study aimed to investigate encapsulation of cannabis extracts by freeze-drying using β-glucan or β-cyclodextrin as coating agents. The extract was mixed with coating agent, with core-to-coating ratio of 1:1 and 1:2 (<em>w</em>/w). Tween 20 or 40 % ethanol were employed for preparing emulsion. Characterization was performed using contact angle, SEM, FT-IR, NMR and TGA. Phytocannabinoids and antioxidant properties were analyzed using LC-MS/MS and three antioxidant assays (DPPH, FRAP and ORAC). Results showed that different encapsulation conditions affect the phytocannabinoids contents and their morphology. The microencapsulation with Tween 20 at core-to-coating ratio of 1:1 can retain CBD and THC at 0.19 μg/g oil and 0.04–0.07 μg/g oil. SEM image showed granular structure in β-glucan encapsulated products. FT-IR, NMR and TGA confirmed microencapsulation formation. These microcapsules demonstrated high thermal stability with encapsulation efficiency ranging from 13.38 % to 64.80 %. All microcapsules exhibited various antioxidant activity. This study demonstrates the potential for developing water-soluble cannabinoids for food and pharmaceutical applications.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100209"},"PeriodicalIF":4.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of fresh orange, apple, mango and papaya fruit juices on postprandial glycemia in apparently healthy young adults","authors":"Yapo Hypolithe Kouadio ,&nbsp;Béda Frank Yapo ,&nbsp;Jean-Brice Gbakayoro ,&nbsp;Hadja Mawa Fatim Diabagate ,&nbsp;Ouattara Ahmed Farman","doi":"10.1016/j.nfs.2024.100205","DOIUrl":"10.1016/j.nfs.2024.100205","url":null,"abstract":"<div><div>The consumption of fruit juices remains controversial due to their potentially negative impact on postprandial glycemic response. The aim of this study was to determine the glycemic index and glycemic load of four fruit juices in apparently healthy adult subjects. This study included 16 healthy adults. Each subject consumed the reference food twice and the fruit juices once. The fruit juices studied were orange, papaya, apple, and mango, all freshly pressed with no added sugar. All juices were made from very ripe fruit. Blood glucose levels were measured using a calibrated glucometer (On Call Plus). The glycemic index (GI) and glycemic load (GL) were determined using standard methods. The results showed that mango juice had a moderate GI (56.41 ± 3.52) and a high GL (7.46 ± 0.47). Papaya, orange, and apple juices all had low GI (49.67 ± 5.05, 42.97 ± 2.93, and 31.50 ± 3.32, respectively) and low GL (4.23 ± 0.43, 3.91 ± 0.27, and 2.56 ± 0.38, respectively). This study indicates that although the GL of the fruit juices studied was low, particularly mango juice, should be consumed in moderation by diabetic subjects.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100205"},"PeriodicalIF":4.1,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in vitamin D2 content and physicochemical characteristics of food products enriched with UV-B irradiated oyster mushroom powder during cooking and storage","authors":"Chutikarn Kapcum ,&nbsp;Nongnuch Sungayuth ,&nbsp;Thitipak Theeratadsanakul ,&nbsp;Wishita Sutthi ,&nbsp;Kunchit Judprasong ,&nbsp;Piyanut Sridonpai ,&nbsp;Konpong Boonyingsathit ,&nbsp;Rungtiwa Wongsagonsup","doi":"10.1016/j.nfs.2024.100203","DOIUrl":"10.1016/j.nfs.2024.100203","url":null,"abstract":"<div><div>UV-B irradiation has been shown to increase vitamin D₂ content in oyster mushrooms. This study investigated changes in vitamin D₂ content and the physicochemical properties of food products (i.e., alkaline noodles, Mantous, cookies, and extruded snacks) enriched with 10 % UV-B irradiated oyster mushroom powder during cooking and storage. After cooking, alkaline noodles and Mantous were stored at 4 °C for 8 days, while cookies and snacks were stored in an accelerated condition at 45 °C for 90 days. Vitamin D₂ content in alkaline noodles and Mantous remained unchanged after cooking, but declined in cookies and extruded snacks by 27 % and 55 %, respectively. During storage, vitamin D₂ content in Mantous and cookies did not change, but decreased in alkaline noodles and snacks by 19–38 % and 26–51 %, respectively. The total phenolic content and antioxidant activities of the food products generally increased after cooking, except for alkaline noodles, and generally decreased during storage, except for Mantous. The texture properties of all products also changed during storage, which could be related to moisture content within the products. This study illustrated that significant amounts of vitamin D₂ and phenolic compounds remained in the food products after cooking and storage, especially in Mantous and cookies, thereby promoting human health benefits.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100203"},"PeriodicalIF":4.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of obligatory versus voluntary school food standard implementation on the fulfillment of the school food standard requirements in Germany","authors":"Cordula Hundeshagen ,&nbsp;Heike Rosmann ,&nbsp;Jörg Lindenmeier","doi":"10.1016/j.nfs.2024.100197","DOIUrl":"10.1016/j.nfs.2024.100197","url":null,"abstract":"<div><h3>Background</h3><div>In high income countries there is increased focus on health- and sustainability aspects concerning school feeding. To ensure this in Germany, a school food standard (SFS) was established. Implementation of the SFS is mandatory only in some federal states and has remained voluntary in others. The aim of this first exploratory study is to analyze school lunch menus regarding their fulfillment of the SFS requirements and detect differences between obligatory and voluntary implementation of the SFS.</div></div><div><h3>Methods</h3><div>After drawing a random sample of schools and reaching out for voluntary participation in this study, school menus of federal states with obligatory (OSFS) and voluntary (VSFS) SFS implementation were collected and analyzed. The SFS criteria are based on the conditions observed in the menu for a four-week mixed diet menu, an ovo-lacto-vegetarian dish, additional criteria for menu planning and menu criteria. In addition, we estimated binominal logistic regression models and two-step multiple regression models to control for the effects of geographical factors and socioeconomic status to the fulfillment of the SFS criteria.</div></div><div><h3>Results</h3><div>We assessed 48 menus from OSFS federal states and 102 menus from VSFS federal states. OFSF menus met the requirements to a higher extent and exhibited a better dietary pattern. School food-standardized meals included significantly less breaded and deep-fried components (96 % vs. 79 %, <em>p</em> = 0.009), contained more whole grain products (83 % vs. 30 %, <em>p</em> &lt; 0.001) and fewer meat products (60 % vs. 25 %, <em>p</em> &lt; 0.001), more fruits (81 % vs. 63 %, <em>p</em> = 0.023) and more vegetables, legumes and salad (85 % vs. 61 %, <em>p</em> = 0.002). Menus with SFS obligation emphasized nutrient optimized menus significantly more frequently (42 % vs. 28 %, <em>p</em> &lt; 0.001) and used unambiguous designations of meals more often (96 % vs. 82 %, <em>p</em> = 0.023). They contain more regional products (33 % vs. 13 %, <em>p</em> = 0.003), more organic products (71 % vs. 41 %, p &lt; 0.001) and meat from animal friendly husbandry (21 % vs. 7 %, <em>p</em> = 0.012). The effects of the covariates were rarely significant.</div></div><div><h3>Conclusion</h3><div>School menus with obligatory use of the SFS met the requirements to a greater extent and contain healthier and sustainable food components more frequently. Nevertheless, results show that even in federal states with obligational use, the standard implementation is not fulfilled completely. Further research is needed to detect barriers in the daily implementation of the SFS.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100197"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142657056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder","authors":"Thiraphong Aumasa ,&nbsp;Gunthawan Apinanthanuwong ,&nbsp;Jaspreet Singh ,&nbsp;Lovedeep Kaur ,&nbsp;Jinhu Tian ,&nbsp;Suphat Phongthai ,&nbsp;Yardfon Tanongkankit ,&nbsp;Utthapon Issara ,&nbsp;Yukiharu Ogawa ,&nbsp;Natthawuddhi Donlao","doi":"10.1016/j.nfs.2024.100196","DOIUrl":"10.1016/j.nfs.2024.100196","url":null,"abstract":"<div><div>Mulberry leaf (<em>Morus Alba</em> L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in popularity due to its functional properties. This study aimed to examine the influence of different particle sizes of mulberry leaf powder (MLP) infusion on the digestibility of starch in cooked <em>Japonica</em> rice (cv. Koshihikari) and the bioaccessibility of phytochemicals. Dried mulberry leaf was pulverized and sieved into several particle sizes: 160 μm (MLP160), 250 μm (MLP250), 404 μm (MLP404), and 774 μm (MLP774). Through simulated <em>in vitro</em> digestion, we assessed starch hydrolysis (%S_H), the kinetics of starch hydrolysis, estimated glycemic index (eGI), as well as total phenolic content (TPC) and total flavonoid content (TFC). The smaller particle size of MLP showed a greater reduction of eGI. Specifically, infusions prepared from MLP160 resulted in a reduction of 15 % in eGI for cooked grains and 3 % for slurries, respectively. The reduction in eGI was attributed to the interaction among flavonoids and digestive enzymes, demonstrating a concentration-dependent manner on enzyme inhibition effect. Pulverization significantly influenced the concentration of phytochemicals and their bioaccessibility in infusions. This study offers valuable insights into determining optimal particle sizes for MLP, considering both physical and functional characteristics as well as implications for the food industry. The results further suggest that MLP infusion holds promise as a functional beverage, potentially providing benefits in reducing postprandial hyperglycemia.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100196"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emerging non-thermal treatment approaches for camel milk: A review","authors":"Jahirul Ahmed Mazumder ,&nbsp;Abdelmoneim H. Ali ,&nbsp;Fawzi Banat","doi":"10.1016/j.nfs.2024.100198","DOIUrl":"10.1016/j.nfs.2024.100198","url":null,"abstract":"<div><div>Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100198"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties","authors":"Jaroslawa Rutkowska,&nbsp;Damian Baranowski","doi":"10.1016/j.nfs.2024.100202","DOIUrl":"10.1016/j.nfs.2024.100202","url":null,"abstract":"<div><div>The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cookies and spectrophotometric assessments of melanoidins extracts of cookies support the thesis that xylitol, being a polyol like sugars, participates in the Maillard reaction. Melanoidins extracted from sucrose-containing cookies were characterized by higher values of browning index (25.93–72.53 OD/100 g) than melanoidins from cookies with xylitol (20.21–44.97 OD/100 g), probably due to structural differences of sucrose and xylitol. Extracts of melanoidins, which had a higher browning index, had a higher ability to scavenge DPPH^• and ABTS^•+ radicals in ethanolic extracts of cookies. Cookies containing xylitol kept their antioxidant potential until 6 months of storage, while after 3 months of storage, sucrose addition significantly (<em>p</em> &lt; 0.05) accelerated the storage time-related reduction of scavenging DPPH^• and ABTS^•+ radicals in ethanolic extracts of cookies. The use of xylitol in cookies instead of sucrose is more beneficial because it results in the formation of lower amounts of advanced glycation end products (AGEs) and in a lower decrease of browning index and losses of antioxidative potential during baking and storage for the 12-month period.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100202"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determinants of adherence to sustainable healthy diets among Portuguese adults","authors":"Ana Filipa Ferreira ,&nbsp;Sandra Abreu ,&nbsp;Margarida Liz Martins","doi":"10.1016/j.nfs.2024.100200","DOIUrl":"10.1016/j.nfs.2024.100200","url":null,"abstract":"<div><h3>Introduction</h3><div>Individual food consumption has health implications and direct and indirect environmental impacts. However, knowledge of the determinants of adherence to sustainable healthy diets is still scarce.</div></div><div><h3>Purpose</h3><div>Analyze the influence of sociodemographic factors (sex, age, marital status, household composition, education, and urbanization degree), body mass index (BMI), physical activity, and diet quality (nutrient adequacy ratio – NAR) on the adherence to the Sustainable HEalthy Diet (SHED) Index and its sub-scores among Portuguese adults.</div></div><div><h3>Materials and methods</h3><div>Data for this cross-sectional study were obtained from a convenience sample of adults through the completion of a self-reported questionnaire, including sociodemographic information, adherence to the SHED Index, physical activity level (International Physical Activity Questionnaire), and dietary intake (semi-quantitative food frequency questionnaire). Multivariate linear regressions models were used to analyze the associations between factors and the SHED Index and its sub-scores.</div></div><div><h3>Results</h3><div>A total of 347 participants (64.6 % women) with a median age of 27 years old (P25:20; P75:50) were included. Multivariate regression showed an association of sex (B_male = −4.286,<em>p</em> &lt; 0.001), age (B = 0.263,p &lt; 0.001), urbanization degree (B_rural = 2.465,<em>p</em> = 0.034), and education (B_secondary = 4.244,<em>p</em> = 0.021;B_{college/university} = 5.821,<em>p</em> = 0.001) with SHED Index scores. Furthermore, sex and age were associated with most sub-scores, marital status with Buy Fruits Vegetables and Water sub-scores, physical activity with Water sub-score, and both NAR and education with Healthy Eating sub-score.</div></div><div><h3>Conclusions</h3><div>Findings suggest that sex, age, urbanization degree, and education level are associated with adherence to a sustainable healthy diet. Physical activity and diet quality were also shown to be associated with the SHED Index sub-scores of Water and Healthy Eating, respectively.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100200"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation on nutritional compounds and toxic elements in dietary supplements from young green barley (Hordeum vulgare L.)","authors":"Anna Sadowska-Rociek ,&nbsp;Magdalena Surma ,&nbsp;Adam Florkiewicz","doi":"10.1016/j.nfs.2024.100201","DOIUrl":"10.1016/j.nfs.2024.100201","url":null,"abstract":"<div><h3>Background</h3><div>Young green barley is rich in nutrients and bioactive substances and hence is used for dietary supplement production. However, polluted environment and the use of pesticides can lead to the contamination of raw plant material.</div></div><div><h3>Purpose of the study</h3><div>1) determination of the young barley ingredients considered beneficial to the body (antioxidant activity, total polyphenols, phenolic acids, sodium, potassium, magnesium, calcium, iron, manganese, zinc); 2) assessment of the potential risk to human health posed by contaminants (pesticides, polycyclic aromatic compounds (PAHs), arsenic, cadmium, mercury, lead).</div></div><div><h3>Materials</h3><div>dietary supplements containing green barley in a form of tablets, powders and juices.</div></div><div><h3>Methods</h3><div>Ultraviolet-visible (UV–Vis) spectrometry (determination of antioxidant activity and total polyphenols), atomic absorption spectrometry (AAS; used for element determination), liquid chromatography (phenolic acids, some pesticide analysis); gas chromatography coupled to mass spectrometry (GC–MS; pesticide and PAH determination).</div></div><div><h3>Main findings</h3><div>the young barley powders were rich in macro- and microelements, particularly Fe and Mn, and could meet up to 20 % of the human requirements. However, they were also considerably contaminated with heavy metals and imidacloprid. The maximum levels established in European Union for examined substances were exceeded in the case of imidacloprid (6 samples of barley powders: P1, P2, P7-P10), PAH4 sum (one sample of barley powder - P10), and mercury (2 samples of barley powders: P6 and P12, 3 samples of tablets – T1, T2, T14). Calculated risk assessment also indicated that regular consumption of these dietary supplements could pose a significant health risk in case of arsenic.</div></div><div><h3>Conclusions</h3><div>the research suggests that although young barley powders exhibit a substantial amount of macro and microelements, and additional bioactive ingredients they may also be a potential source of some harmful substances such as heavy metals or pesticide residues.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100201"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market","authors":"Weronika Zduńczyk ,&nbsp;Katarzyna Tkacz ,&nbsp;Renata Pietrzak-Fiećko ,&nbsp;Benedetta Bottari ,&nbsp;Monika Modzelewska-Kapituła","doi":"10.1016/j.nfs.2024.100199","DOIUrl":"10.1016/j.nfs.2024.100199","url":null,"abstract":"<div><div>Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (<em>musculus longissimus dorsi et lumborum</em>) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100199"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}