Ioannis Zabetakis Sustainable raw ingredients and functional products
T
he projected increase in world population and therefore demand for food in the foreseeable future poses 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). Moreover, OP can also be used in agriculture by inclusion in animal feeds without attenuating animal performance and meat quality. OP has the
e: ioannis.zabetakis@ul.ie
potential to improve animal diets; sausages made from meat from OP-fed Cinta Senese swine were tested by comparing it with a diet supplemented with high oleic sunflower oil (SO) and a control diet (C). Proximate composition, pH, colour, total culturable bacteria, lactic acid bacteria (LAB), and lipid oxidation were evaluated in both the raw mixture and sausages. OP affected the fatty acid composition of the raw mixture and strongly limited the lipid peroxidation of sausages, probably due to the synergistic action of 3,4-DHPEA and α-tocopherol. Olive pomace selectively promoted LAB growth, and protected the raw mixture and sausages from discoloration. The diet also affected the content of volatile organic compounds thus enabling OP sausages to be distinguished from other sausages [4]. Similar promising results with improved cardioprotective properties have been found in broilers fed with OP [5]. Our group works on this area to further improve the techno-functional properties of these animal and marine products.
References
Zabetakis I (2013) Food security and cardioprotection: the polar lipid link. J. Food Sci.78 R1101-R1104. Álvarez, R. Fontanillas, B. GarcíaGarcía & M.D. Hernández (2018) Impact of dietary oil source on the shelf-life of gilthead seabream (Sparus aurata), Journal of Aquatic Food Product Technology, DOI: 10.1080/10498850.2018.1484543 Nasopoulou C, Zabetakis I (2013) Agricultural and aquacultural potential of olive pomace. A review. J. Agric Sci. 5 116-127. Serra, A. , Conte, G. , Giovannetti, M. , Casarosa, L. , Agnolucci, M. , Ciucci, F. , Palla, M. , Bulleri, E. , Cappucci, A. , Servili, M. and Mele, M. (2018), Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine. Eur. J. Lipid Sci. Technol., 120: 1700236. Nasopoulou C, Lytoudi K, Zabetakis I (2018) Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties. Eur. J. Lipid Sci. Technol. 2018, 1700290.
@yanzabet
Currently working on Food Lipids at the University of Limerick, Ireland, focusing on feeds, food and nutraceuticals against inflammation, Ioannis is a co-inventor in two patents, has edited a book on marine oils, and has published more than 60 peer-reviewed articles (h-index 19). He is currently writing a book on "The Impact of Nutrition and Statins on Cardiovascular Diseases" for Elsevier. 6 | July 2018 - International Aquafeed
Huvepharma gets European approval for the use of Hostazym X in carp
F
ollowing its strategy for bringing high added value nutritional tools to the aquafeed market, Huvepharma has now obtained the European registration for the use of Hostazym X in carp feed. Huvepharma recognises that aquaculture and aquafeed markets are on a fast growing trend. Along with its growth, added value nutritional tools have become essential to assure optimal fish performance and efficient use of resources. Being committed to bringing its enzyme solutions to the European aquafeed market, Huvepharma has now obtained the registration of Hostazym X, an enzymatic complex for optimal fibre degradation, for use in carp feed, becoming the only carbohydrase registered in this category. Hostazym X is a leading fibre degrading enzymatic complex with proven efficacy in increasing nutrient digestibility, resulting in better growth performance and a healthier gut environment. Hostazym X joins OptiPhos phytase to strengthen the Huvepharma offer of highly efficient enzymes to support efficient aquaculture systems.