IOP Conference Series Earth and Environmental Science,
Год журнала:
2025,
Номер
1487(1), С. 012112 - 012112
Опубликована: Апрель 1, 2025
Abstract
Yogurt
is
one
of
the
most
widely
consumed
dairy
products
worldwide.
It
can
be
produced
from
different
types
milk.
Sheep
milk
yogurt
by
adding
encapsulated
and
unencapsulated
Limosilactobacillus
reuteri
starter
bacteria.
was
divided
into
four
groups:
a
(T
C)
;
regular
with
3%
free
(unencapsulated)
f
);
T
1%
are
samples
,
respectively.
During
21-day
refrigerated
storage
period,
samples’
physicochemical,
microbial,
sensory
characteristics
were
assessed.
The
results
on
first
day
showed
that
pH
values
ranged
4.51
to
5.61,
while
total
acidity
percentage
between
0.84%
0.98%.
control
group’s
water-holding
capacity
(WHC)
increased
in
second
treatment
group
).
In
contrast,
whey
excretion
decreased
compared
C
)
after
21
days
storage.
reduction
L.
26.76%,
1.00%,
0.98%
for
Adding
bacteria
improved
properties
sample
containing
enhances
its
physicochemical
properties,
viability
bacteria,
qualities.
encapsulation
process
also
decreases
rate
used
as
producing
yogurt.
IOP Conference Series Earth and Environmental Science,
Год журнала:
2025,
Номер
1449(1), С. 012148 - 012148
Опубликована: Фев. 1, 2025
Abstract
The
main
aim
of
the
current
study
was
to
assess
how
microencapsulation
affects
survival
and
stability
Limosilactobacillus
reuteri
bacteria
in
conditions
that
simulate
gastrointestinal
digestion
thermal
stress.
Lim.
were
encapsulated
within
whey
proteins
gum
Arabic.
viability
evaluated
by
exposing
simulated
utilization
showed
a
notable
impact
on
,
as
indicated
statistical
significance
(
p
<
0.05
).
In
general,
distinct
decline
rate
observed
across
all
treatments.
More
specifically,
rapid
decrease
numbers
noted
when
free
cells
stored
refrigeration
compared
microencapsulated
form.
Moreover,
test,
efficacy
calculated
be
84.66%
after
240
minutes,
while
non-encapsulated
saw
61.26%.
most
prominent
conclusion,
viable
count
analysis
maintained
levels
above
recommended
threshold
(10
6
CFU/g)
both
under
conditions.
Molecules,
Год журнала:
2025,
Номер
30(6), С. 1278 - 1278
Опубликована: Март 12, 2025
The
characteristics
of
bioactive
compounds
from
guava
(Psidium
guajava
L.)
leaf
extract,
their
biological
activity,
and
technological
applications
are
critical
topics
in
many
engineering
fields.
Guava
extract
is
rich
compounds,
including
phenolic
acids,
flavonoids,
tannins,
terpenes,
alkaloids,
etc.
Bioactive
exhibit
notable
synergistic
effects
enzyme
inhibition,
as
well
antimicrobial
anti-inflammatory
activities.
Natural
complicated
due
to
sensitivity
instability
during
storage,
but
use
promising.
Thus,
for
compound
protection,
advanced
techniques
such
the
encapsulation,
microemulsion,
nanosuspension
natural
can
be
a
promising
approach.
These
methods
particularly
important
development
preservatives
serving
additive
agents,
which
have
significant
industrial
relevance.
However,
sufficient
scientific
evidence
required
make
health
claim
on
promote
functional
benefits
extract.
This
review
focuses
recent
research
into
its
technical
roles.
Demonstrations
chemical
structure
addressed,
besides
discussing
analytical
methods,
nutritional
bioavailability,
synergy
effects.
Furthermore,
this
study
considers
used
protect
active
food,
pharmaceuticals,
cosmetic
products.
IOP Conference Series Earth and Environmental Science,
Год журнала:
2025,
Номер
1487(1), С. 012112 - 012112
Опубликована: Апрель 1, 2025
Abstract
Yogurt
is
one
of
the
most
widely
consumed
dairy
products
worldwide.
It
can
be
produced
from
different
types
milk.
Sheep
milk
yogurt
by
adding
encapsulated
and
unencapsulated
Limosilactobacillus
reuteri
starter
bacteria.
was
divided
into
four
groups:
a
(T
C)
;
regular
with
3%
free
(unencapsulated)
f
);
T
1%
are
samples
,
respectively.
During
21-day
refrigerated
storage
period,
samples’
physicochemical,
microbial,
sensory
characteristics
were
assessed.
The
results
on
first
day
showed
that
pH
values
ranged
4.51
to
5.61,
while
total
acidity
percentage
between
0.84%
0.98%.
control
group’s
water-holding
capacity
(WHC)
increased
in
second
treatment
group
).
In
contrast,
whey
excretion
decreased
compared
C
)
after
21
days
storage.
reduction
L.
26.76%,
1.00%,
0.98%
for
Adding
bacteria
improved
properties
sample
containing
enhances
its
physicochemical
properties,
viability
bacteria,
qualities.
encapsulation
process
also
decreases
rate
used
as
producing
yogurt.
