Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are ...degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem. Red beet (RB), broccoli (BR), and spinach leaf (SL) phenolic extracts were encapsulated by complex coacervation. The characteristics of complex coacervates zeta potential, encapsulation efficiency (EE), FTIR, and morphology were evaluated. The RB, BR, and SL complex coacervates were incorporated into an ultrafiltered (UF) cheese system. The chemical properties, pH, texture profile, microstructure, and sensory properties of UF cheese with coacervates were determined. In total, 54 male Sprague–Dawley rats were used, among which 48 rats were administered an oral dose of AlCl
3
(100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesterase, butyrylcholinesterase, dopamine, 5-hydroxytryptamine, brain-derived neurotrophic factor, and glial fibrillary acidic protein, were assessed. The RB, BR, and SL phenolic extracts were successfully encapsulated. The RB, BR, and SL complex coacervates had no impact on the chemical composition of UF cheese. The structure of the RB, BR, and SL complex coacervates in UF cheese was the most stable. The hardness of UF cheese was progressively enhanced by using the RB, BR, and SL complex coacervates. The sensory characteristics of the UF cheese samples achieved good scores and were viable for inclusion in food systems. Additionally, these microcapsules improved metabolic strategies and neurobehavioral systems and enhanced the protein biosynthesis of rat brains. Both forms failed to induce any severe side effects in any experimental group. It can be concluded that the microencapsulation of plant phenolic extracts using a complex coacervation technique protected rats against AlCl3-induced neuroinflammation. This finding might be of interest to food producers and researchers aiming to deliver natural bioactive compounds in the most acceptable manner (i.e., food).
Background
Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for ...new rennet alternatives. The purpose of this study is to acquire more information about the catalytic and kinetic properties of partially purified
Bacillus subtilis
MK775302 MCE and to assess the role of enzyme in cheese manufacture.
Results
B. subtilis
MK775302 MCE was partially purified by 50% acetone precipitation with 5.6-fold purification. The optimum temperature and pH of the partially purified MCE were 70 °C and 5.0, respectively. The activation energy was calculated as 47.7 kJ/mol. The calculated
Km
and
Vmax
values were 36 mg/ml and 833 U/ml, respectively. The enzyme retained full activity at NaCl concentration of 2%. Compared to the commercial calf rennet, the ultra-filtrated white soft cheese produced from the partially purified
B. subtilis
MK775302 MCE exhibited higher total acidity, higher volatile fatty acids, and improved sensorial properties.
Conclusions
The partially purified MCE obtained in this study is a promising milk coagulant that can replace calf rennet at a commercial scale to produce better-quality cheese with improved texture and flavor.
•Bionanocomposites were prepared as coating materials for Ras cheese.•Different ratios of TiO2 nanoparticle were used during bionanocomposite preparation.•The TiO2-NPs and bionanocomposites were ...characterized by XRD, SEM and TEM.•The obtained CS/PVA/TiO2 bionanocomposites displayed good WVTR, mechanical and barrier properties.•The cheese was kept free from surface mould growth up to 3 months by using the developed coating material.
The aim of the present study was to prepare and characterize bionanocomposite materials, and to evaluate its use in the coating of Ras cheese. The bionanocomposite materials were made from mixture of chitosan/polyvinyl alcohol with loading of titanium dioxide nanoparticles (TiO2-NPs) from (0.5–2%). The prepared nanoparticles as well as the bionanocomposites were evaluated using, XRD, SEM, TEM, FT-IR and final contact angle. Furthermore, the mechanical properties and water vapor transmission rate (WVTR) of the fabricated bionanocomposites were evaluated. The impacts of coating Ras cheese with the prepared bionanocomposite on weight losses and microbiological, chemical, and physical characteristics of the Ras cheese were assessed during ripening in comparison to the uncoated cheese. Coating of cheese decreased the weight and moisture losses but didn't affect the normal ripening changes in the microbiological, chemical and textural properties of Ras cheese. Coating cheese with film containing 2% TiO2-NPs eliminated mold growth on the cheese surface.
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to ...a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) using compositions of 0.3, 0.6 and 0.9% (w/v). The CMC/PVA/CuO bionanocomposites were prepared by a solution casting method and used for coating processed cheese. The fabricated bionanocomposite films and CuO-NPs were characterized by TEM, SEM, EDEX, XRD, DLS, and FT-IR analysis. Inclusion of CuO-NPs decreased the gas transmission rate (GTR) and water vapor transmission rate (WVTR) of the prepared film. Also, the bionanocomposite suspensions exhibited high but variable inhibitory effects against several pathogenic bacteria and fungi. The impact of coating of processed cheese surfaces with the prepared bionanocomposite films on microbiological, physicochemical, textural and sensory properties of the processed cheese were assessed during 6 months of cold storage. Coating cheese with film containing CuO-NPs eliminated mould growth on the cheese surface and decreased significantly (
P
< 0.05) the total bacterial count of the cheese. Furthermore, coating of cheese decreased the moisture losses and retarded the increase in the cheese hardness during storage. The highest acceptability at the end of the storage period was given for processed cheese coated with the bionanocomposite containing 0.9% CuO-NPs. Thus, the obtained CMC/PVA/CuO bionanocomposite films could be a promising candidate for cheese packaging applications.
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese.
The possibility of used the processed cheese as a new matrix for delivery microcapsules loaded with Bifidobacterium bifidum and mustard seed extract was evaluated. Mustard seed extract has involved ...13 phenolic compounds identified by HPLC analysis. Microcapsules were fashioned using sodium alginate - chitosan mixture by an extrusion method and it's provided cells protection against gastrointestinal conditions. The scan electron microscopy showed round capsules with a diameter of 494.8 μm and microcapsules efficiency above 97% for B. bifidum and 90% for extract. The processed cheese was fortified with 1, 2, or 3% prepared Microcapsules. The chemical composition, textural parameters, and sensory properties of products were gained acceptable quality during storage time for three months. The Bifidobacterium bifidum viability in products contains 1 and 2% microcapsules was above 8 log cycles and 9 log cycles for 3%. The production of processed cheese with 1% and 2% microcapsules ranked the highest satisfactoriness at the end of the storage period. Therefore, fortified the processed cheese with functional microcapsules was considered a new processed cheese type and added extra nutrition value to the human.
Flow sheet diagram for preparation of mustard seeds extract to fabricated the functional microcapsules. Display omitted
•Microcapsules loaded with B. bifidum and MSE was prepared by an extrusion method.•Microcapsules represented an excellent efficiency above 97% for B. bifidum and 90% for MSE.•Processed cheese prepared with functional microcapsules were retained acceptable quality.•Functional processed cheese displayed high B. bifidum viability above 8 log cycles than in control cheese.•This technology will be developing and applying to enhance the quality of cheese products.
The use of concentrated coffee extract (CCE) with probiotic bacteria in the production of ice cream was evaluated as an innovative functional dairy food. The most prevalent phenolic compounds and ...B‐complex vitamins in CCE were chlorogenic acid and folic acid, with 7.39 and 4.67 mg/ml, respectively. CCF showed strong antibacterial activity against both gram‐positive and gram‐negative bacteria as well as fungi. Ice cream formulated with 3% CCE showed higher overrun (41.76%), fat destabilization (15.14%), and melting rate (1.19 g/min). The addition of probiotic bacteria Bifidobacterium breve Bb‐12 and Lactobacillus plantarum increased the mixture's viscosity, overrun and melting rate. CCE‐containing ice creams exhibited significant antioxidant activity against the DPPH and ABTS radicals, with the increase being proportional to the CCE content. In comparison to ice cream containing 5% CCE, ice cream containing 3% CCE, with and without probiotic bacteria, had a favorable brown color, a smoother texture, less bitterness, and the desired coffee flavor. It can be concluded that 3% CCE with probiotic bacteria can be used to produce a functional ice cream with the desired coffee flavor and rich in natural bioactive compounds such as phenols and vitamins.
Novelty impact statement
Probiotic coffee ice cream is a functional dairy food that contains necessary nutrients and is rich in phenolic compounds that display strong antioxidant and antimicrobial activity in addition to being supported by probiotic bacteria.
Probiotic coffee ice cream is a distinct type of ice cream with the desired coffee flavor for most consumers and it improves the mental state and helps burn calories.
In addition to its health benefits, the use of probiotic bacteria can improve the mixture's viscosity and increase the overrun of the resulting ice cream.
The agricultural and industrial wastes are environmental pollutants. So, there is an increasing demand for more efficient exploitation of these wastes and their conversion into useful products. ...Recently, the limited availability of calf rennet led to a search for rennet substitutes for cheese manufacture. In this study, Bacillus subtilis subsp. subtilis strain 168 (B. subtilis MK775302) was isolated from the marine sponge Pseudoceratina Arabica and it was used for milk clotting enzyme (MCE) production using some agro-industrial wastes. The production medium containing agro-industrial residues was optimized by using Plackett-Burman (PB) and central composite designs (CCD). After optimization, the MCE productivity was increased by 2.3-fold compared to the non-optimized medium. The enzyme showed maximum activity at 70 °C, pH 5.0. Ultrafilterated (UF) white soft cheese production was studied by using the crude extract of B. subtilis MK775302 in a comparison with commercial rennet. The cheese produced by the crude extract of B. subtilis MK775302 had a higher ripening index, higher acidity, higher flavor intensity, and acceptable organoleptic score. Therefore, this study offered the production of a promising rennet substitute that is eco-friendly with low production costs and competes with the commercial coagulants for the production of acceptable UF white soft cheese.
•Isolation of Bacillus subtilis MK775302 from the marine sponge Pseudoceratina Arabica.•Exploitation of some agro-industrial residues for production of milk clotting enzyme from Bacillus subtilis MK775302.•Optimization of the medium components by using statistical factorial designs for maximization of the enzyme yield.•Characterization of the produced enzyme and evaluation in cheese manufacture in comparison with commercial microbial rennet.
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