Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low‐Fat Ultrafiltrated Iranian White Cheese DOI Creative Commons

Seyedeh Ameneh Habibi,

Hossein Jooyandeh

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 9810 - 9821

Published: Oct. 24, 2024

ABSTRACT This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical microstructural characteristics low‐fat ultrafiltrated Iranian white cheese during 60 days cold storage. To manufacture samples, PG (0%, 0.25%, 0.5%) MTGase (0, 0.5 1 U/g protein) were used cheeses (low‐ full‐fat) without considered as controls. The obtained results revealed that treated samples with had a higher titratable acidity, moisture content, moisture‐to‐protein ratio (M:P), but lower protein content compared control ( p ≤ 0.05). Furthermore, level (i.e., fat Methyl palmitate (C 16:0 ) methyl oleate 18:1 found be most abundant fatty acids in tested cheeses. Additionally, scanning electron micrographs addition improved microstructure so sample containing U 0.5% was more similar its full‐fat counterpart highest overall acceptance score among Therefore, our findings incorporation MTGase, could produced an appropriate functional, physicochemical, comparable product.

Language: Английский

Functional Yogurt: Types and Health Benefits DOI Creative Commons
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(24), P. 11798 - 11798

Published: Dec. 17, 2024

In the past decade, increasing interest in healthy consumption has encouraged development of functional products yogurt sector. Dairy are extensively used production foods because their excellent and versatile technological properties. Among dairy products, is one that been most widely to deliver bioactive compounds consumers. The market features various types yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, novel known as easy-to-digest yogurt. added ingredients these influence structural, nutritional, properties These effects vary depending on chemical biological characteristics each ingredient. Additionally, during fermentation, substances can impact number viability bacteria involved, affecting quality storage. Furthermore, associated with health benefits. benefits linked not only supporting but also altering course a disease or alleviating symptoms. This review article discusses its effects, incorporating recent studies.

Language: Английский

Citations

5
Natural Bioactive Compounds Enriched Functional Yogurt: Impact on the Probiotic Bacteria and Its Potential Health Benefits DOI

Moumika Rahman Brishti,

V. Gopinath, Ahmad Salihin Baba

et al.

Probiotics and Antimicrobial Proteins, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 12, 2025

Language: Английский

Citations

0
Effects of neoagaroligosaccharides on quality characteristics and antioxidant activity of set yogurt DOI Creative Commons

Yafang Shi,

Yuanfan Yang, Hua Li

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117638 - 117638

Published: March 1, 2025

Language: Английский

Citations

0
Investigation on some quality parameters of probiotic UF-Iranian white cheese containing caffeine DOI Creative Commons
Hossein Jooyandeh, Behrooz Alizadeh Behbahani

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101805 - 101805

Published: March 1, 2025

Language: Английский

Citations

0
Recent Advances in the Applications and Studies of Polysaccharide-, Protein-, and Lipid-Based Delivery Systems in Enhancing the Bioavailability of Capsaicin—A Review DOI Open Access
Xiang Qiu, Jing Xie, Jun Mei

et al.

Polymers, Journal Year: 2025, Volume and Issue: 17(9), P. 1196 - 1196

Published: April 27, 2025

The primary active ingredient in capsicum is capsaicin. However, capsaicin bioavailability low due to its restricted water solubility, and potent spicy flavor will further restrict use food. This paper provides a complete overview of biological activity impacts on metabolism vivo are described. To increase stability bioavailability, several capsaicin-based delivery systems, including liposomes, double emulsions, nanoparticle mesosystems, multiple systems made distinct hydrocolloids, covered this review. Finally, potential uses for food preservation introduced line with this. Numerous review have effectively solved the problems poor solubility Although has preservation, there little research application functional development. More innovative methods should be established, more applications developed future.

Language: Английский

Citations

0
Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt DOI Creative Commons

Fei Zhu,

Sheng Hu,

Lehe Mei

et al.

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: May 9, 2024

Objective γ-aminobutyric acid (GABA) is a neurotransmitter inhibitor that has beneficial effects on various health conditions such as hypertension, cognitive dysfunction, and anxiety. In this study, we investigated novel yogurt naturally enriched with GABA using Levilactobacillus brevis strain isolated in our laboratory; the specific optimum production for were determined. Methods We an L. used it to produce GABA. explored optimal enhance yield, including fermentation temperature, inoculation amount, L-monosodium glutamate (L-MSG) concentration, time, sucrose content. also performed mixed Streptococcus thermophilus evaluated quality of yogurt. Results Following optimization (43°C, 8% 1.5 g/L L-MSG, 40 h fermentation), yield increased by 2.2 times, reaching 75.3 mg/100 g. Mixed S. demonstrated favorable results, achieving akin found some commercially available functional foods. Moreover, viable microbe count GABA-enriched exceeded 1 × 10 8 cfu/mL, which higher than commercial standards. The exhibited suitable water-holding capacity, viscosity, 3-week storage sensory test results. Conclusion This study highlights potential competitive effects.

Language: Английский

Citations

2
Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low‐Fat Ultrafiltrated Iranian White Cheese DOI Creative Commons

Seyedeh Ameneh Habibi,

Hossein Jooyandeh

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 9810 - 9821

Published: Oct. 24, 2024

ABSTRACT This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical microstructural characteristics low‐fat ultrafiltrated Iranian white cheese during 60 days cold storage. To manufacture samples, PG (0%, 0.25%, 0.5%) MTGase (0, 0.5 1 U/g protein) were used cheeses (low‐ full‐fat) without considered as controls. The obtained results revealed that treated samples with had a higher titratable acidity, moisture content, moisture‐to‐protein ratio (M:P), but lower protein content compared control ( p ≤ 0.05). Furthermore, level (i.e., fat Methyl palmitate (C 16:0 ) methyl oleate 18:1 found be most abundant fatty acids in tested cheeses. Additionally, scanning electron micrographs addition improved microstructure so sample containing U 0.5% was more similar its full‐fat counterpart highest overall acceptance score among Therefore, our findings incorporation MTGase, could produced an appropriate functional, physicochemical, comparable product.

Language: Английский

Citations

2