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Ramadan MM, El Haggar EF, Mohamed RS, Mahmoud KF, Mabrouk AM, Hussien AG, Mahmoud AE, Mohawed OA, El-Messery TM. Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting. Heliyon 2024; 10:e22918. [PMID: 38163218 PMCID: PMC10756961 DOI: 10.1016/j.heliyon.2023.e22918] [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: 05/02/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024] Open
Abstract
This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.
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Affiliation(s)
- Manal M. Ramadan
- Chemistry of Flavors and Aromas Department, National Research Centre, Dokki, Cairo, Egypt
| | - Eman F. El Haggar
- Nutrition and Food Science Department, Faculty of Home Economics, Arish University, Egypt
| | - Rasha S. Mohamed
- Nutrition and Food Science Department, National Research Centre, Dokki, Cairo, Egypt
| | - Khaled F. Mahmoud
- Food Technology Department, National Research Centre, Dokki, Cairo, Egypt
| | | | - Amal G. Hussien
- Biochemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Abeer E. Mahmoud
- Biochemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Ola A.M. Mohawed
- Hormones Department, National Research Centre, Dokki, Cairo, Egypt
| | - Tamer M. El-Messery
- International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, 191002, Russia
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Nguyen HTH, Gomes Reis M, Wa Y, Alfante R, Chanyi RM, Altermann E, Day L. Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures. Foods 2023; 12:foods12091875. [PMID: 37174413 PMCID: PMC10178633 DOI: 10.3390/foods12091875] [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: 03/25/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Texture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers' preferences. In this study, the use of five lactic acid bacteria strains in the production of fermented milk, along with the metabolite profiles, microstructure, and rheological properties of the fermented milk samples, was investigated. Our results showed that Lactobacillus helveticus (LH) and Streptococcus thermophilus (ST) had a stronger acidification during fermentation but resulted in products with a coarser protein network compared to Lactococcus lactis (BL1) and Leuconostoc mesenteroides (CL3). Milk fermented by LH had the highest viscosity and exopolysaccharide concentration, while milk fermented by ST had the highest concentration of diacetyl. Although Leuconostoc pseudomesenteroides (CL3ST) had a minimal acidification capability, it produced high levels of ethyl-derived compounds associated with sweet, fruity, and floral fragrances. The results demonstrated that LH and ST could be used as starter cultures targeting fermented milks with different viscosities, while BL1, CL3, and CL3ST are suitable as adjunct cultures to impact different acidic sharpness and flavour notes.
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Affiliation(s)
- Hanh T H Nguyen
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Mariza Gomes Reis
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Yunchao Wa
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Renna Alfante
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Ryan M Chanyi
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- School of Veterinary Science, Massey University, Palmerston North 4100, New Zealand
| | - Eric Altermann
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- School of Veterinary Science, Massey University, Palmerston North 4100, New Zealand
| | - Li Day
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
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Zhao Y, Khalesi H, He J, Fang Y. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Zhu L, Guo F, Guo Z, Chen X, Qian X, Li X, Li X, Li J, Wang X, Jia W. Potential health benefits of lowering gas production and bifidogenic effect of the blends of polydextrose with inulin in a human gut model. Front Nutr 2022; 9:934621. [PMID: 35967807 PMCID: PMC9372503 DOI: 10.3389/fnut.2022.934621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 06/28/2022] [Indexed: 11/13/2022] Open
Abstract
Polydextrose is a nutrient supplement, which is widely applied in the food industry. The use of polydextrose in combination with prebiotics and probiotics has recently increased, whereas the fermentation properties of its blend have not yet been fully revealed. We evaluated the metabolic profile of polydextrose, inulin, and their blends by a batch in vitro fermentation of fifteen human fecal inocula. After 24 h of fermentation, polydextrose increased the production of gas, ammonia, and several short chain fatty acids, including propionate and butyrate, when compared to its blends, inulin, and fructo-oligosaccharides. Furthermore, polydextrose had the slowest degradation rate of all the carbohydrates tested, consistent with its partial fermentation in the distal colon. The 16S rRNA gene sequencing analysis of the gut microbiome exhibited significantly increased relative abundance of Clostridium_XVIII, Megamonas, Mitsuokella, and Erysipelotrichaceae_incertae_sedis in polydextrose compared to other carbohydrates. On the other hand, the blends of polydextrose and inulin (1:1 or 2:1) showed reduced gas production and similar bifidogenicity to inulin alone. The blends not only had similar alpha-diversity and PCoA to inulin but also had a similar abundance of beneficial bacteria, such as Faecalibacterium and Roseburia, suggesting potential health benefits. Also their low gas production was likely due to the abundance of Faecalibacterium and Anaerostipes, which were negatively correlated with gas production. Additionally, our in vitro fermentation model shows advantages in the large-scale assessment of fermentation performance.
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Affiliation(s)
- Liying Zhu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Fangjie Guo
- Henan Tailijie Biotech Co., Ltd., Mengzhou, China
| | - Zeyu Guo
- Henan Tailijie Biotech Co., Ltd., Mengzhou, China
| | - Xiaoqiang Chen
- Fengning Pingan High-Tech Industrial Co., Ltd., Chengde, China
| | - Xiaoguo Qian
- Fengning Pingan High-Tech Industrial Co., Ltd., Chengde, China
| | | | - Xiaoqiong Li
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Jinjun Li
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xin Wang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Weiguo Jia
- The Center of Gerontology and Geriatrics, National Clinical Research Center of Geriatrics, Sichuan University West China Hospital, Chengdu, China
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