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Rahmati F, Mahjoorian A, Fazeli F, Ranjbar S. Investigation of rheological, physicochemical, and sensorial properties of traditional low-fat Doogh formulated. Food Sci Nutr 2023; 11:7218-7228. [PMID: 37970421 PMCID: PMC10630817 DOI: 10.1002/fsn3.3647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 08/10/2023] [Accepted: 08/13/2023] [Indexed: 11/17/2023] Open
Abstract
Doogh is a fermented beverage made from yoghurt with water and salt. Similarly, drinks based on yoghurt are available in different countries with varying degrees of dilution, fat content, rheological properties, and taste. In this project, the use of mathematical calculations in describing rheological parameters from traditional low-fat Doogh enriched with Caspian Sea (Huso huso) gelatin (0.4 w/v %), xanthan hydrocolloids (0.4 w/v %), and their mixture at a ratio of 0.2:0.2 w/v % studied. Also, serum isolation, pH, and sensory evaluation of samples were investigated. Also, the relationship between apparent viscosity and temperature of Doogh samples using the Arrhenius equation was studied. The sensory evaluation revealed that the overall acceptance scores of the samples containing gelatin, xanthan, mix, and control were 4.31, 4.33, 4.58, and 4.12, respectively. The study on serum separation value showed control sample (45.07) and mix sample (0.84) at the end of 30 days. On the first day, the pH of the Doogh samples decreased with the addition of hydrocolloids, and this trend was time dependent. pH reduction was higher in Doogh with gelatin than in other samples. Mathematical calculations showed that the low-fat Doogh is a non-Newtonian type and shear-thinning (Pseudoplastic) fluid. The activation energy was calculated between 11.65 and 19.15 kJ/mol. According to the obtained results, it concluded that the use of two hydrocolloid compounds improved the physicochemical and sensory characteristics of the low-fat Doogh samples. Also, the Ostwald-de Waele mathematical model had a high correlation with the rheological behavior of the samples.
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Affiliation(s)
- Fatemeh Rahmati
- Department of Food Science & Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Abbas Mahjoorian
- Department of Food Science & Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Fatemeh Fazeli
- Department of Food Science & Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Sharagim Ranjbar
- Department of Food Hygiene, Faculty of Veterinary medicine, Tabriz Medical ScienceIslamic Azad UniversityTabrizIran
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Abd-Rabou HS, Mansour HMM, Matloup OH, Sallam SMA, Elazab MA. Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk. Sci Rep 2023; 13:11215. [PMID: 37433826 DOI: 10.1038/s41598-023-38047-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 07/01/2023] [Indexed: 07/13/2023] Open
Abstract
This research aimed to investigate the properties of bio rayeb milk that results from goats fed on feed supplemented with different concentrations of coriander oil. The study design included a control treatment (C) and two coriander oil concentrations, a low level of (0.95%) T1 and a high level of (1.9%) T2. A probiotic starter culture, Direct Vat Set (DVS) of lactobacillus delbrueckii ssp. bulgaricus and streptococcus salivarius ssp. thermophilus in the ratio (1:1) was used to prepare bio rayeb. All treatments were stored at 4 °C for 2 weeks and analyzed on day one and at the end of storage. Results showed that the coagulation time during bio rayeb manufacturing remained consistent at almost 6 h for all batches. However, using a high coriander oil level (1.90%) significantly decreased the apparent viscosity and the content of monounsaturated fatty acids. The DPPH inhibition and the content of monounsaturated fatty acids increased. The electrophoresis chromatogram exhibited a high degree of proteolysis in T2 compared to the control and T1. Microbiologically, yeast, molds, and coliforms were absent in all treatments. Feeding goats on provender supplemented with a low concentration of coriander oil may positively impact the resultant milk's technological and sensorial properties.
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Affiliation(s)
- Hagar S Abd-Rabou
- Department of Food Technology, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications (SRTA-City), Alexandria, 21934, Egypt.
| | - Hanem M M Mansour
- Department of Food Technology, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications (SRTA-City), Alexandria, 21934, Egypt
| | - O H Matloup
- Dairy Science Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
| | - S M A Sallam
- Department of Animal Production, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria, Egypt
| | - M A Elazab
- Department of Livestock Research, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, 21934, Egypt
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3
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Saatloo NV, Mehdizadeh T, Aliakbarlu J, Tahmasebi R. Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt. AMB Express 2023; 13:66. [PMID: 37378733 DOI: 10.1186/s13568-023-01572-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.
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Affiliation(s)
- Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahele Tahmasebi
- Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran
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Khan FF, Sohail A, Ghazanfar S, Ahmad A, Riaz A, Abbasi KS, Ibrahim MS, Uzair M, Arshad M. Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization. Probiotics Antimicrob Proteins 2023; 15:239-263. [PMID: 36063353 DOI: 10.1007/s12602-022-09983-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/17/2022] [Indexed: 10/14/2022]
Abstract
Non-dairy sources of prebiotics and probiotics impart various physiological functions in the prevention and management of chronic metabolic disorders, therefore nutraceuticals emerged as a potential industry. Extraction of prebiotics from non-dairy sources is economical and easily implemented. Waste products during food processing, including fruit peels and fruit skins, can be utilized as a promising source of prebiotics and considered "Generally Recognized As Safe" for human consumption. Prebiotics from non-dairy sources have a significant impact on gut microbiota and reduce the population of pathogenic bacteria. Similarly, next-generation probiotics could also be isolated from non-dairy sources. These sources have considerable potential and can give novel strains of probiotics, which can be the replacement for dairy sources. Such strains isolated from non-dairy sources have good probiotic properties and can be used as therapeutic. This review will elaborate on the potential non-dairy sources of prebiotics and probiotics, their characterization, and significant physiological potential.
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Affiliation(s)
- Fasiha Fayyaz Khan
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan.
| | - Asma Sohail
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Shakira Ghazanfar
- Functional Genomics and Bioinformatics, National Institute of Genomics and Agriculture Biotechnology (NIGAB), National Agriculture Research Centre, Park Road, Islamabad, 45500, Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Aayesha Riaz
- Faculty of Veterinary & Animal Sciences, Department of Parasitology & Microbiology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Kashif Sarfraz Abbasi
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Muhammad Sohail Ibrahim
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Mohammad Uzair
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
| | - Muhammad Arshad
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
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Badola R, Prasad W, Panjagari NR, Singh RRB, Singh AK, Hussain SA. Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1209-1221. [PMID: 36936112 PMCID: PMC10020399 DOI: 10.1007/s13197-022-05355-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/08/2021] [Accepted: 12/21/2021] [Indexed: 10/19/2022]
Abstract
Khoa and khoa based products (burfi, peda, kalakand, milk cake, etc.) are a category of traditional dairy products of Indian subcontinent. They are prepared by open pan desiccation along with stirring and scraping of milk to the desired consistency, followed by addition of sugar and / or colour and flavoring ingredients. The peculiar sensory attributes developed during their course of preparation makes them unique, but their short shelf-life is a major challenge faced by the dairy industries. They are spoiled mainly because of yeast and mold growth along with detrimental changes in the sensory attributes. This review describes various preservation techniques explored in the last two decades such as packaging interventions, modified atmospheric and active packaging, chemical preservation, water activity modification, natural preservation, thermal treatments, bio-preservation, etc. which can be used either singly or in combination (hurdle technology), to enhance the shelf life of these milk products.
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Affiliation(s)
- Richa Badola
- Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001 India
| | - Writdhama Prasad
- Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001 India
| | - Narender Raju Panjagari
- Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001 India
| | - R. R. B. Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001 India
| | - Shaik Abdul Hussain
- Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001 India
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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7
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Solanki D, Sakure A, Prakash S, Hati S. Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3567-3577. [PMID: 35875214 PMCID: PMC9304531 DOI: 10.1007/s13197-022-05357-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2021] [Accepted: 12/30/2021] [Indexed: 10/19/2022]
Abstract
Fermented camel milk provides many health benefits like antidiabetic activity, anti-hypertensive activity etc. Fermented camel milk contains IPP or VPP rich ACE inhibitory peptides. The aim of this study was to spot the novel Angiotensin I-Converting Enzyme inhibitory peptides liberated by the potent proteolytic Lactobacillus acidophilus NCDC-15 from camel milk (Indian breed). NCDC-15 had exhibited maximum PepX activity (0.655) and ACE-inhibitory activity (78.33%) at 12 and 48 h of incubation at 37 °C respectively. Proteolytic activity was measured using o-phthaldialdehyde method and observed maximum (0.976 OD) at 2% of inoculation for 12 h of incubation at 37 °C. Water soluble extracts derived from fermented camel milk were ultrafiltered through 3 kDa, 5 kDa and 10 kDa membrane filters from which 3 kDa permeates (48.01% peptides production & 49.46% ACE-inhibition) and 10 kDa permeates (55.04% peptides production & 42.40% ACE-inhibition) had shown maximum peptides production and ACE-inhibitory activity. Overall, 24 peptides were identified from the samples of 3 kDa permeates [6 fractions (K1, L1, M1, N1, O1 and P1)] and 10 permeates [5 fractions (S, T, U, V and W)]. Novel peptide (AIGPVADLHI) was matched with k-casein in AHTPDB database and other peptides were also found matched with α and β-caseins of camel milk. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05357-9.
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Affiliation(s)
- Divyang Solanki
- Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Amar Sakure
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388110 India
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8
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Abd-rabou HS, Mahmoud HM, Matloup OH, Sallam SM, Elazab M. The Effect of Coriander Oil Addition to Goat Feed on the Technological Properties of the Resultant Milk; Rayeb as a Product Model.. [DOI: 10.21203/rs.3.rs-1957228/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Abstract
Goat milk is an essential alternative milk resource for those suffering from cow and buffalo milk allergies and is considered a nutrient protein source for children and neonates. This paper aims to answer the question: Does adding crude coriander oil to goats' food affect the quality of their milk and the properties of their products? Study the chemical, rheological, and microbiological properties and the acceptability of probiotic goat's rayeb milk. Two coriander oil concentrations were used in the study; a low level of 0.95% (T1) and a high level of 1.9% (T2). The results declared that coriander oil did not affect the coagulation time, which was almost six hours for all batches. At the same time, the apparent viscosity decreased significantly (p ≤ 0.05) in T2 with the high oil level. Moreover, treatments showed a significant (p ≤ 0.05) increase in the content of monounsaturated fatty acids and a decrease in polyunsaturated fatty acids. Low-level oil supplementation showed the best rayeb properties, surpassing the control treatment in most properties and higher sensory scores.
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Affiliation(s)
- Hagar S. Abd-Rabou
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| | - Hanem M. Mahmoud
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| | - O. H. Matloup
- Dairy Science Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
| | - S. M. Sallam
- Department of Animal Production, Faculty of Agriculture, Alexandria University, Alexandria, El-Shatby, Egypt
| | - M.A. Elazab
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
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9
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Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2274-2283. [PMID: 35602436 DOI: 10.1007/s13197-021-05241-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/02/2021] [Accepted: 08/12/2021] [Indexed: 01/24/2023]
Abstract
Recent studies have intensively investigated the possibility of kombucha application as non-conventional starter culture in manufacture of various fermented dairy products. Furthermore, natural extracts from medicinal and aromatic plants contain different biologically active components which often have antioxidant properties. Based on the stated above, the aim of this research was to investigate the possibility of kombucha inoculum application as a new starter culture in fresh cheese technology, as well as to investigate effects of sage (Salvia officinalis) herbal dust (by-product from filter tea factory), its essential oil and supercritical fluid extract on antioxidative activity and sensory characteristics of produced fresh kombucha cheese during 10 days of storage. In all samples, higher ABTS than DPPH radical scavenging activity was determined. Freshly prepared and 10 days stored kombucha cheeses fortified with different types of sage preparations had significantly higher FRAP values than the control sample. All analysed samples had satisfied sensory characteristics and same scores of sensory evaluation after the production. Kombucha fresh cheese with addition of different types of sage preparations can be an innovative and valuable dairy product.
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Shori AB, Yong YS, Baba AS. Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Production feasibility of functional probiotic muesli containing matcha and investigation of its physicochemical, microbial, and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01224-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Jouki M, Khazaei N. Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1104-1113. [PMID: 35185211 PMCID: PMC8814257 DOI: 10.1007/s13197-021-05114-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2021] [Accepted: 04/19/2021] [Indexed: 01/19/2023]
Abstract
ABSTRACT The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process were investigated. Active coatings on the surface of nuggets reduced oil uptake and moisture loss of fried samples decreased by 33.21% and 29.64%, respectively. Antioxidant activity tests showed that oxygen radical absorbance capacity (ORAC) and DPPH radicals scavenging activity of carvacrol microcapsules were 152.23 ± 4.11 μmol TE/g, and 51.09 ± 3.32%, respectively. Investigation of primary and secondary oxidation products in the fried nugget samples showed that the peroxide value and thiobarbituric acid levels in control samples were 7.43 meq peroxide/kg and 1.35 mg MDA/kg, respectively. The results of this study showed that the highest reduction in PV and TBA were 41.85 and 37.04% for the QSG-coated samples containing 1% carvacrol microcapsules. The color of QSG-coated samples did not change significantly compared to control samples, although their hardness was reduced compared to the control samples (p < 0.05). The results showed that the use of active edible coatings made from quince seed gum and containing carvacrol microcapsules did not show any negative effects on the sensory properties of nuggets. GRAPHIC ABSTRACT
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Affiliation(s)
- Mohammad Jouki
- grid.411463.50000 0001 0706 2472Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, P.O. Box 16511-53311, Tehran, Iran
| | - Naimeh Khazaei
- grid.411463.50000 0001 0706 2472Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, P.O. Box 16511-53311, Tehran, Iran
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Bouallegue A, Chaari F, Casillo A, Corsaro MM, Bachoual R, Ellouz-Chaabouni S. Levan produced by Bacillus subtilis AF17: Thermal, functional and rheological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01172-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Dehghan B, Kenari RE, Amiri ZR. Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01152-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Jouki M, Khazaei N, Rezaei F, Taghavian-Saeid R. Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105133] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Ahangari H, Yousefi M, Abedi R, Mirzanajafi‐Zanjani M, Aman Mohammadi M, Ehsani A, Moghaddas Kia E. Probiotic Ayran development by incorporation of phytosterols and microencapsulated
Lactobacillus casei
L26 in sodium caseinate–gellan mixture. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12812] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Hossein Ahangari
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Mohammad Yousefi
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Reza Abedi
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Mina Mirzanajafi‐Zanjani
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Masoud Aman Mohammadi
- Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences, Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Ali Ehsani
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Nutrition Maragheh University of Medical Sciences Maragheh Iran
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Jouki M, Jafari S, Jouki A, Khazaei N. Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. Food Sci Nutr 2021; 9:5119-5130. [PMID: 34532021 PMCID: PMC8441384 DOI: 10.1002/fsn3.2477] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 06/12/2021] [Accepted: 07/06/2021] [Indexed: 11/11/2022] Open
Abstract
In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the production of flavored functional dairy dessert was investigated. The results demonstrated that by adding CE (0.5 and 1%) and fructose sugar (50 and 100% replacement) in the formulation containing maltodextrin, the physicochemical, functional, and organoleptic properties of SCM samples were improved. However, adding fructose and CE at the maximum concentration increased the acidity, particle size, redness (a), yellowness (b) and decreased the lightness (L), viscosity, and sensory scores of the SCM samples (p < .05). Scanning electron microscopy images demonstrated that as the fructose level increased, the number of cavities increased, while the size of the cavities decreased (p < .05). Microstructure analysis also showed that the application of CE increased the density of the structure in the SCM samples. However, the SCM samples formulated with maltodextrin, 0.5% CE, and 50% fructose substitution were identified as optimal samples. Evaluation of the functional properties of SCM formulated with 0.5% CE revealed that the total phenolic content (TPC) and DPPH radical scavenging activity were in the range of 139.21-143.24 mg GAE / g and 50.12%-52.01%, respectively.
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Affiliation(s)
- Mohammad Jouki
- Department of Food Science and TechnologyFaculty of Biological SciencesNorth Tehran BranchIslamic Azad UniversityTehranIran
| | - Somayeh Jafari
- Department of Food Science and TechnologyFaculty of Biological SciencesNorth Tehran BranchIslamic Azad UniversityTehranIran
| | - Ali Jouki
- Department of ChemistryFaculty of ScienceShahid Chamran University of AhvazAhvazIran
| | - Naimeh Khazaei
- Department of Food Science and TechnologyFaculty of Biological SciencesNorth Tehran BranchIslamic Azad UniversityTehranIran
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Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01049-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Hashemi SMB, Jafarpour D, Jouki M. Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition. Food Chem 2021; 365:130501. [PMID: 34247050 DOI: 10.1016/j.foodchem.2021.130501] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/21/2021] [Accepted: 06/26/2021] [Indexed: 02/06/2023]
Abstract
The purpose of the current study was to evaluate the antimicrobial activity of Lactobacillus acidophilus PTCC 1643 and Lactobacillus fermentum PTCC 1744 against Shigella flexneri PTCC 1865 in fermented peach juice, as well as the anti-adhesion ability on epithelial Caco-2 cells. Moreover, the biological activities of peach juice were examined. We found that the studied Lactobacillus strains effectively inhibited the growth of S. flexneri during the peach juice fermentation. In addition, L. acidophilus revealed more anti-adhesion ability than L. fermentum. The inhibition of the Maillard reaction increased from 4.10% to 36.70% and 33.00% in L. acidophilus and L. fermentum treatments, respectively. Additionally, the ferrous reducing power, superoxide anion antiradical and anti-inflammatory activities of the beverage augmented during the fermentation period. These findings may be helpful for inhibition of foodborne pathogens by Lactobacillus strains and production of fruit-based fermented beverages with high functional and nutritional value.
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Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran.
| | - Mohammad Jouki
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
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Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00976-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00647-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Khodashenas M, Jouki M. Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3201-3210. [PMID: 32728269 PMCID: PMC7374696 DOI: 10.1007/s13197-020-04351-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2020] [Accepted: 03/13/2020] [Indexed: 11/29/2022]
Abstract
In this study the effect of gelan, xanthan and quince seed gum (QSG) on stability, probiotic viability and qualitative properties of Doogh using response surface methodology was determined. Three gums were used at three levels of 0, 0.25 and 0.5%. The results showed that the effect of QSG on viscosity and serum separation was significant (P < 0.05). The effect of QSG on viability of B. bifidum was significant (P < 0.05). Sensory evaluation showed that effect of using of QSG was significant and the score of taste, odor and overall acceptance increased by increasing of concentration of QSG. At the optimum point, the stability, viscosity pH, probiotic load and overall acceptance were 92.24%, 11.852 mPa s, 3.87, 8.37 log cfu/mL and 4.42, respectively. Using of combination of gums at the optimal concentration prevented phase separation and maintained the probiotic viability of Doogh. Therefore, the optimization of formulation can be used for production of stabilized probiotic Doogh in dairy industry.
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Affiliation(s)
- Mehdi Khodashenas
- Department of Food Science and Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Jouki
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, P.O. Box 16511-53311, Tehran, Iran
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