Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties DOI Creative Commons

Hilal Çavuş,

Ahmet EMİRMUSTAFAOĞLU

Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(4)

Published: April 1, 2025

In this study, kefir was transformed into edible cheese balls with improved physicochemical, sensory, nutritional, and functional properties in hopes of increasing consumer diversity. For purpose, concentrated a solid-liquid centrifuge machine. We produced the by mixing white ratios 0:100 (K0), 25:75 (K25), 50:50 (K50), 75:25 (K75), 100:0 (K100) characterized them terms their textural, rheological, sensory properties. found that group highest values dry matter, protein, energy, pH, b*, chroma (C*), hardness, gumminess K100, followed K75, lowest values, except for hardness value, were K0. The results showed ball samples exhibited viscoelastic solid non-Newtonian character, K100 K25 had storage modulus (G') complex viscosity (η*) values. K75 sample to have G' viscous (G″) demonstrated scores color-appearance (4.51), structure-consistency (4.23) general acceptability (4.18) criteria on 5-point hedonic scale (1 = very bad 5 good). (4.15) most liked taste-odor criteria, (4.13). use production increased carbohydrate, all evaluation samples. study concluded can be used alone or mixed different proportions production, resulting nutritional value product increase.

Language: Английский

Dose-response effect of bovine colostrum against DSS-induced colitis in mice DOI

Bichuan Yan,

Huizhen Li,

Jianxin Zhao

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106530 - 106530

Published: April 1, 2025

Language: Английский

Citations

0
Optimization of enzyme hydrolysis to improve functional and structural properties of microalgae protein extract DOI
Motahharesadat Amiri, Bahram Hassani,

Hamid Babapour

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

This study aimed to optimize the hydrolysis conditions for converting bioactive peptides from microalgae Scenedesmus obliquus isolated protein (SOIP) using pepsin. The SOIP was first characterized sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and high-performance liquid chromatography (HPLC) amino acid profiles. Response surface methodology (RSM) with a central composite design (CCD) then employed determine optimal parameters of enzyme concentration time Hydrolysates were fractionated based on molecular weight evaluated antioxidant, emulsifying, fat binding, foaming properties. Statistical analysis RSM showed that both positively influenced yield peptides. Peptides in 5-10 kDa range demonstrated highest antioxidant activity, while lower (<5 kDa) exhibited superior fat-binding emulsifying Overall, significantly enhanced functional properties compared unhydrolyzed control. is promising source defined optimized their enzymatic extraction PRACTICAL APPLICATION: shows promise as peptides, aligning demand sustainable food ingredients. Our research optimizes pepsin parameters, enhancing efficiency industrial-scale peptide extraction. exhibit properties, supporting use development. These offer opportunities innovative, health-enhancing formulations. Generally, microalgae-derived ingredients contribute production practices.

Language: Английский

Citations

0
Enhancing Radiotherapy Tolerance With Papaya Seed‐Derived Nanoemulsions DOI Creative Commons
Muhammad Irfanullah Siddiqui,

Bilge Olceroglu,

Zinar Pınar Gümüş

et al.

Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(4)

Published: April 1, 2025

ABSTRACT Flavonoid‐rich plant materials have gained attention for their potential to reduce radiotherapy side effects. Carica papaya (CP) seeds, known high flavonoid content, hold promise therapeutic applications. This study explored the extraction and evaluation of two oils—sunflower oil‐based oil (SPO) pure (PPO)—and nano emulsions (SPOE PPOE), derived from CP radioprotective Chemical analysis using QTOF‐MS revealed antioxidants phytochemicals in oils emulsions. Size zeta measurements dynamic light scattering (DLS) showed particle sizes 140 ± 26.06 nm PPOE 293.7 49.42 SPOE. Post‐radiation, both SPOE significantly enhanced cell viability, with values 72.24 3.92 ( p ≤ 0.001) 75.85 2.62 0.001), respectively. These nanoemulsions show as topical agents reducing radiation‐induced tissue damage radiotherapy. Despite promising vitro findings, further vivo studies are needed confirm clinical relevance these nanoemulsions. Additionally, incorporation into sunscreen formulations could provide protection against skin damage, broadening

Language: Английский

Citations

0
Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties DOI Creative Commons

Hilal Çavuş,

Ahmet EMİRMUSTAFAOĞLU

Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(4)

Published: April 1, 2025

In this study, kefir was transformed into edible cheese balls with improved physicochemical, sensory, nutritional, and functional properties in hopes of increasing consumer diversity. For purpose, concentrated a solid-liquid centrifuge machine. We produced the by mixing white ratios 0:100 (K0), 25:75 (K25), 50:50 (K50), 75:25 (K75), 100:0 (K100) characterized them terms their textural, rheological, sensory properties. found that group highest values dry matter, protein, energy, pH, b*, chroma (C*), hardness, gumminess K100, followed K75, lowest values, except for hardness value, were K0. The results showed ball samples exhibited viscoelastic solid non-Newtonian character, K100 K25 had storage modulus (G') complex viscosity (η*) values. K75 sample to have G' viscous (G″) demonstrated scores color-appearance (4.51), structure-consistency (4.23) general acceptability (4.18) criteria on 5-point hedonic scale (1 = very bad 5 good). (4.15) most liked taste-odor criteria, (4.13). use production increased carbohydrate, all evaluation samples. study concluded can be used alone or mixed different proportions production, resulting nutritional value product increase.

Language: Английский

Citations

0