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Abstract This study evaluated the chemical, functional, and sensory properties of three structured lipid systems—oleogel, emulgel, and bigel—prepared using moringa oil and beeswax as fat replacers in beef burgers. Oleogel exhibited superior stability, with the highest oil binding capacity (96.2%), oxidative stability index (12.5 hr), and tocopherol retention (α-tocopherol 96.42 mg/kg), along with the lowest peroxide (1.85 meq O2/kg) and acid values (1.20 mg KOH/g). Emulgel provided the brightest appearance (L* = 75.34), greatest sensory juiciness (8.64), and enhanced burger lightness (L* = 56.7). Fatty acid analysis confirmed oleic acid as the predominant component (70.16%–70.88%). Texture analysis revealed oleogel as the hardest (8.15 N), while emulgel was the softest (3.40 N). In burger formulations, emulgel achieved the lowest cooking loss (16.8%), highest water holding capacity (79.6%), and superior fat retention (81.2%). During 90-day storage, oleogel burgers had the lowest TBARS (1.55 mg MDA/kg), whereas emulgel recorded higher values (2.44 mg MDA/kg). Sensory evaluation ranked emulgel burgers highest in appearance, flavour, and overall acceptability (8.53), highlighting emulgel as a promising fat substitute for healthier meat reformulation, provided its oxidative stability is managed. Graphical Abstract Graphical Abstract

Nowadays, food industry developing a range of plant-based milk as alternatives to cow milk in order to meet the requirement of protein in developing countries mainly for individuals suffering from lactose intolerance. Rice, oat and coconut milk are a plant-based milk alternative, which are rich in nutritional value. White chocolate was prepared from cow, rice, oat and coconut milk. The result of chemical composition of cow white milk chocolate showed no significant difference in the protein contents compared to white chocolate prepared from plant based milk. Coconut chocolate contains the highest percent of fat (58.30%) and fiber (5.40%) compared to white milk chocolate which showed (54.7%) of fat and non-fiber. The oat chocolate has the highest percentage of carbohydrates (44. 0%).Minerals results showed that calcium was high in cow and rice white milk chocolate and coconut white milk chocolate was high in potassium. The pH values of plant based milk were close to cow milk. Antioxidants activity of coconut white milk chocolate was the highest (64.60%) compared to other prepared chocolate. HPLC analysis of sugar profile extracted from cow milk chocolate showed the presence of lactose sugar at a rate of 3.90%, and its absence in chocolate prepared from plant-based milk. The sensory evaluation of white chocolate revealed that the overall acceptability of coconut chocolate, was more followed with oat, rice and the cow milk chocolate. This study provides new visions for plant-based milk alternatives which have high nutrients values to meeting the needs of lactose intolerant people.

Pulmonary hypertension (PH) is one of the most common complications developed during the course of chronic obstructive pulmonary disease (COPD). Platelet activation plays an important role in its pathophysiology, and mean platelet volume (MPV) is considered a respectable index of platelet activation. The aim of this work is to assess the ability of MPV in predicting PH secondary to COPD as well as its severity. A cross-sectional study was conducted on 228 stable COPD patients. CBC, echocardiography, and pulmonary function tests were performed. The prevalence of PH in stable COPD patients was high (63%), and the majority of patients had a mild degree (33%). There was no significant association between PH presence with different COPD grade, but, in very severe COPD, severe PH was significantly presented. MPV in COPD patients with PH was significantly higher than those without (9.02±1.14 vs 7.11±0.98, <0.001). Moreover, a significant statistical rising of MPV with increased severity of PH. Multivariate regression analysis of predictors of PH demonstrated that; MPV is a real predictor of PH in such patients. The likelihood probability of PH increased up to 7-times with increasing one unit of MPV; (OR=6.7). A cut-off value of MPV >7.25 had 96% sensitivity and 76% specificity in predicting PH. MPV was higher in COPD patients with PH and positively correlated with PH severity. If the data are to be confirmed, MPV may be taken into consideration in decision-making and management of COPD patients.