Assessment of Quality Attributes and Storage Stability of Probiotic Yoghurt Enriched with Celery (Apium graveolens L.) and Dill (Anethum graveolens L.) DOI Open Access
Ahmed Mohamed Ali,

Baker Enas,

El-Sayed Howida

et al.

Food Technology Research Journal, Journal Year: 2023, Volume and Issue: 2(3), P. 86 - 100

Published: Dec. 1, 2023

Plant-based probiotic products have received much attention for functional foods with health benefits and improved functionality.Celery (Apium graveolens L.) dill (Anethum are important medicinal plants that can be used in the food industry.The present work aims to produce set yoghurt properties by using bacteria supplemented celery extract or (0, 1, 2, 3%, w/w) study quality attributes storage stability of this type yoghurt.The resultant treatments were examined their physicochemical, microbiological, rheological, textural, organoleptic characteristics.Phenoles antioxidant activity also detected.Results showed total solids, protein, fat, ash higher treatment compared control.Additions extracts different concentrations significantly increased titratable acidity, acetaldehyde diacetyl amount viscosity, water holding capacity (WHC).Celery contain minerals than control such as calcium, magnesium, iron, copper, zinc.As level increased, hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness improved.Due stimulatory effect extracts, viability Bifidobacterium bifidum, Streptococcus thermophilus lactic acid increase.The addition herbal enhance body texture.Treatment 2% gained best flavor score (96.29 point), followed (95.52 these reflected overall acceptable score.Generally, it is recommended use up a strain bifidum making its good nutritional values.

Language: Английский

Moringa oleifera: a valuable insight into recent advances in medicinal uses and pharmacological activities DOI Open Access
Agatha Ngukuran Jikah, Great Iruoghene Edo

Journal of the Science of Food and Agriculture, Journal Year: 2023, Volume and Issue: 103(15), P. 7343 - 7361

Published: Aug. 3, 2023

Moringa oleifera is an important medicinal plant in several countries; for example, Nigeria, the USA, Turkey, Germany, Greece, and Ukraine. The abundant bioactive nutritional properties of this make it useful many diverse areas life, including health, cosmetic, agricultural, food industries to mention but a few. Research has found that presence proteins, carbohydrates, lipids, vitamins, minerals, flavonoids, phenols, alkaloids, fatty acids, saponins, essential oils, folate, aromatic hydrocarbons, sterols, glucosinolates, glycosides, among others, characterize moringa nutrient profile and, as result, give rise its remedial effects on ailments such wounds, stomach duodenal ulcers, allergies, obesity, diabetes, inflammation, asthma, so on. It aim review provide insight into pharmacological remedies attributed moringa, stating both past recent discoveries. This article also takes look botanical features, compounds, antinutrients, applications, bacterial fermentation products, biosafety, industrial other uses moringa. Finally, with belief knowledge progressive, we acknowledge there are things yet undiscovered about wonder will be value medicine general life; therefore recommend research work continues plant. © 2023 Society Chemical Industry.

Language: Английский

Citations

48
Biological and bioactive components of bitter leaf (Vernonia amygdalina leaf): Insight on health and nutritional benefits. A review DOI Creative Commons
Great Iruoghene Edo, Princess Oghenekeno Samuel, Agatha Ngukuran Jikah

et al.

Food Chemistry Advances, Journal Year: 2023, Volume and Issue: 3, P. 100488 - 100488

Published: Oct. 18, 2023

Recently, significant attention has been paid to the biologically active substances in plants that aid preventing, treating or delaying diseases brought on by inflammatory and oxidative processes. There is scientific evidence support use of plant extracts traditional medicines treat bacterial, protozoal, helminthic illnesses. From leaf Vernonia amygdalina also, phytochemicals have identified extracted, including alkaloids, tannins, steroids, cyanogenic glycosides, flavonoids, phenolic acids, lignans, xanthones, anthraquinones, oxalate saponins. This article provides a comprehensive overview bioactive components bitter how they contribute its medicinal properties. Its health benefits; ability lower cholesterol levels, it's anticancer antioxidant properties as well potential natural remedy for diabetes are also discussed. Conclusively, underscores significance drinking juice effects it wellness.

Language: Английский

Citations

33
Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics DOI Creative Commons
Elizabeta Zandona,

Lucija Vranković,

Sandra Pedišić

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 616 - 616

Published: Feb. 18, 2024

This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor phenolic compounds. The main objective was determine most effective coagulation method timing OLE supplementation maximize retention matrix. Experimental cheeses were produced using rennet acid methods, with added either directly milk or curd phase. Three concentrations corresponding 25%, 50%, 75% inhibition DPPH reagent (EFC25, EFC50, EFC75, respectively) added, i.e., 11.5 mg GAE L−1, 16.6 26.3 respectively. results showed that significantly increased concentration total phenols, flavonoids, antioxidant activity all samples residual whey, especially at higher (EFC 50 EFC 75). Rennet-coagulated which prior (EM 25, EM 50, 75) exhibited hardness, gumminess, chewiness but lower elasticity, suggesting alterations paracasein did not adversely affect acidity, water activity, yield. However, resulted significant colour changes (∆E* > 3.0). In conclusion, enrichment cheesemaking application suitable optimise production OLE-enriched cheese. research shows nutritional value while maintaining its desired characteristics.

Language: Английский

Citations

4
Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace DOI Creative Commons
Sergiu Pădureţ, Cristina Ghinea, Ancuța Elena Prisacaru

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(20), P. 3231 - 3231

Published: Oct. 11, 2024

The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source phenolic compounds can be used to obtain enriched dairy products. Chokeberry due its astringent taste, is less favorable or even unacceptable consumers usually processed into resulting in large quantities pomace, which often discarded as waste. aim this study valorize by incorporating them different percentages (1, 2, 3%) yogurt functional ingredients. physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, chewiness), antioxidant (DPPH scavenging activity total content), sensory characteristics supplemented yogurts were investigated. results showed that the addition increased their content (from 11.46 ± 0.18% for plain sample 13.71 with 3% pomace), while fruit juice decreased protein samples 4.35 0.11% 3.69 0.15% 3.84 0.1% juice). There was no statistically significant change fat all chokeberry-supplemented compared yogurt. pH increase percentage added 4.50 4.35, 4.30, 4.20 1, pomace). Inhibition DPPH radical formation higher (57.84 0.05%, 73.57 0.11%, 75.38 0.05% inhibition fruit) (up 64.8 3%), 392.14 2.06 104.45 2.63 µg/g) follows: > juice. highest acceptance scores 2% lowest score obtained pomace. improve physicochemical, textural, yogurt, emphasizing effect could substantially improved high incorporation another way by-product.

Language: Английский

Citations

4
A comprehensive review of Moringa oleifera leaves and seeds with a focus on their food-related aspects DOI
Kehong Liang, Jun Cao, Jiahong Wang

et al.

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107247 - 107247

Published: Jan. 1, 2025

Language: Английский

Citations

0
β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification DOI
Debasmita Dutta,

B. D. Gupta,

Debjani Dutta

et al.

International Dairy Journal, Journal Year: 2025, Volume and Issue: unknown, P. 106231 - 106231

Published: March 1, 2025

Language: Английский

Citations

0
Valorization of Moringa oleifera Lam.: Healthy green biomass for circular bioeconomy DOI Creative Commons

Harsh Kumar,

Shivani Guleria,

Rajni Dhalaria

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 26, P. 102358 - 102358

Published: Feb. 1, 2025

Language: Английский

Citations

0
Effect of enrichment with spice extracts on yoghurt quality: Optimizing the extraction process and sensory properties DOI Creative Commons
Mehmet Güldane

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: May 2, 2025

Abstract This study investigated the potential of yoghurt enrichment with spice extracts. Firstly, optimal ultrasound (US)-assisted extraction conditions for thyme, cinnamon, and ginger samples were determined according to Taguchi L 9 (3 3 ) design including variables such as solute content (1–5%), US temperature (25–55 °C) time (5–15 min). The effect extracts incorporated into formulations at three levels (0.5%, 1%, 1.5%) on pH, titratable acidity, syneresis, color), total phenolic (TPC), antioxidant activity (AA), sensory properties evaluated. results revealed statistically significant differences ( p < 0.05) between extract control concerning analyzed parameters. However, a enhancement in bioactive was observed an increase ratio. Unfortunately, this fortification resulted notable decline acceptability samples. Specifically, fortified 0.5% thyme had lower values pH color difference higher TPC AA than that plain yoghurt. Moreover, sample highest overall score entropy-based MOORA optimization scores. present demonstrates techno-functional functional characteristics, well yoghurt, can be enhanced through extract. Graphical abstract

Language: Английский

Citations

0
Effect of Tulsi (Ocimum sanctum) and Moringa (Moringa stenopetala) Leaf Extract of Natural Preservatives for Raw Milk: Studies on Physicochemical, Antioxidant, and Microbial Properties DOI Creative Commons

Israt Zahan Saila,

Md. Rakibul Islam,

Zohora Khatun Akhie

et al.

Applied Food Research, Journal Year: 2025, Volume and Issue: 5(1), P. 100904 - 100904

Published: April 17, 2025

Language: Английский

Citations

0
Moringa marvel: navigating therapeutic insights and safety features for future functional foods DOI
Sonu K. Shivanna,

N. Laxmana Naik,

Basavaprabhu Haranahalli Nataraj

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(6), P. 4940 - 4971

Published: May 9, 2024

Language: Английский

Citations

2