Monday, July 9, 2018

10/07/2018: Sustainable raw ingredients and functional products

by Ioannis Zabetakis, Lecturer, UL, Ireland, Ioannis.zabetakis@ul.ie @yanzabet
The projected increase in world population and therefore demand for food in the foreseeable future pose some risks on how secure is the food production system today. Malnutrition, cardiovascular diseases (CVDs), diabetes, and obesity threaten millions of people.
 


This is a multidimensional challenge: the production of food needs to be increased but also the quality of food needs to be improved so less people suffer from undernourishment and CVDs [1]. The use of oil by-products and vegetable oils in aquaculture has some strong potential and current research worldwide is focusing on how to valorise new sources of oils in fish feeds.

In a recent paper on the impact of dietary oil source on the shelf-life of seabream; the researchers have found that gilthead seabream, fed two diets containing 100 percent fish oil (FO) or a 75 percent vegetable oil blend (VO) (50/50 soybean and rapeseed oil), had similar shelf-lives [2]. The fish were stored at 4±1ºC for up to 21 days. Physicochemical, microbiological, and sensory analyses were performed.

A smaller quantity of highly unsaturated fatty acids (HUFAs) in the VO group resulted in lower lipid oxidation. Higher water holding capacity (WHC) of muscle was also observed in the VO group. A higher redness (a* value) was observed in the VO group, although discoloration occurred with the same intensity in both groups. Despite the differences among groups observed in psychrophilic and Pseudomonas counts and in some sensory attributes, shelf life was equal for both groups.

The use of olive pomace (OP) in aquaculture has some potential, especially in the Mediterranean region where OP is readily available [3]. OP could be exploited as an alternative dietary lipid source in compounded fish feeds resulting in the formulation of functional fish feeds and aquacultured fish according to the EU legislation (EC 1924/2006).

Read the full article, HERE.

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