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Taha HAIM, Agamy NFM, Soliman TN, Younes NM, El-Enshasy HA, Darwish AMG. Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification. PeerJ 2024; 12:e17007. [PMID: 38584941 PMCID: PMC10998632 DOI: 10.7717/peerj.17007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Accepted: 02/05/2024] [Indexed: 04/09/2024] Open
Abstract
Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.
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Affiliation(s)
- Heba A. I. M. Taha
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Neveen F. M. Agamy
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Tarek N. Soliman
- Department of Dairy Sciences, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Nashwa M. Younes
- Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Hesham Ali El-Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, Johor, Malaysia
- Universiti Teknologi Malaysia, Johor, Malaysia
- City of Scientific Research and Technology Applications, Alexandria, Borg El Arab, Egypt
| | - Amira M. G. Darwish
- Faculty of Industrial and Energy Technology, Borg Al Arab Technological University BATU, Alexandria, Borg El Arab, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Borg El Arab, Egypt
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Difonzo G, Antonino C, Squeo G, Caponio F, Faccia M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel) 2023; 12:antiox12030660. [PMID: 36978908 PMCID: PMC10045188 DOI: 10.3390/antiox12030660] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023] Open
Abstract
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively impacting their shelf life. Contrasting results have been obtained regarding the color and sensory properties of enriched cheeses depending on the selected by-products and on the technology adopted for the extract preparation. Furthermore, functional compounds in cheeses perform a prebiotic function and their bioavailability improves human health. Overall, the use of agri-food by-products in cheese formulation can offer benefits for agri-food chain sustainability and consumer health.
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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation. FERMENTATION 2022. [DOI: 10.3390/fermentation8120743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.
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Gadapa S, Battula SN, Mor S, Pushpadass HA, Naik LN, Emerald ME. Green tea catechin loaded niosomes: formulation and their characterization for food fortification. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3669-3682. [PMID: 35875240 PMCID: PMC9304533 DOI: 10.1007/s13197-022-05384-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2021] [Accepted: 01/24/2022] [Indexed: 06/15/2023]
Abstract
The main aim of this study was to deliver green tea catechins with enhanced bioavailability using niosomal system. Catechins-loaded niosomes were prepared using food grade surfactant, Tween 60 and membrane stabilizers namely, lauryl alcohol, cetyl alcohol and cholesterol by thin film hydration technique. Catechins-loaded niosomes exhibited a hydrodynamic diameter of 58.48 nm with a narrow size distribution (PDI = 0.13) and zeta potential of - 31.75 mV, suggestive for homogeneity and good stability. Niosomes entrapped about 85.82% of catechin and showed sustained release under simulated GI conditions. Morphology of niosomal vesicles were carried out using scanning electron microscopy-energy X-ray dispersion spectroscopy, transmission electron microscopy and atomic force microscopy. Fourier-transform infrared spectroscopy and High-performance liquid chromatography analysis confirmed successful encapsulation of catechins. Antioxidant activity of catechins was retained in the niosomal form. Fortification of milk with catechins loaded niosomes showed no significant changes on sensory, physicochemical properties and exhibited higher antioxidant property.
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Affiliation(s)
- Swarnalatha Gadapa
- College of Dairy Technology, P. V. Narsimha Rao Telangana Veterinary University, Kamareddy, Telangana 503111 India
| | - Surendra Nath Battula
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Sonia Mor
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Heartwin Amaladhas Pushpadass
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Laxmana Naik Naik
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Magdaline Eljeeva Emerald
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
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Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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Alp-Erbay E. Nanomaterials Utilized in Food Packaging: State-of-the-Art. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09318-y] [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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Darwish AMG, Soliman TN, Elhendy HA, El-Kholy WM. Nano-encapsulated Iron and Folic Acid-Fortified Functional Yogurt Enhance Anemia in Albino Rats. Front Nutr 2021; 8:654624. [PMID: 33898503 PMCID: PMC8058429 DOI: 10.3389/fnut.2021.654624] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Accepted: 03/08/2021] [Indexed: 11/22/2022] Open
Abstract
Iron deficiency anemia (IDA) is a major health concern in developing countries, and these see an increased incidence in pregnant women and children in particular. The contribution of dairy products as natural products in drug delivery approaches is inspiring. This study aimed to analyze the application of iron (Fe) and folic acid (FA) bovine serum albumin-nanoparticles (BSA-NPs) as anti-anemic pharmacological agents that fortify stirred functional yogurt (SFY), comparing these with a plain control and SFY fortified with Fe and FA in free forms. The physicochemical, cytotoxicity, microbiological, viscosity, oxidative interactions, microstructural, sensorial analyses, and bioavailability properties of IDA-induced Albino rats were examined. The Transmission Electron Microscope (TEM), Zetasizer, and Scan Electron Microscope (SEM) were applied. Nanocapsule-fortified SFY showed an enhanced apparent viscosity, water-holding capacity, microstructure, least lipid oxidation, and overall sensorial acceptability. Feed that included Fe + FA nanocapsule-fortified SFY (G6) succeeded in restoring hemoglobin (16.53 gdL-1), iron (109.25 μgdL-1), ferritin (33.25 μgdL-1), and total protein (8.6 gdL-1) at the end of the 4-week feeding period, with significant competition revealed in calcium and zinc absorbance. Nanocapsule-fortified SFY showed no adverse effects or architectural alterations in the liver, kidney, or spleen, as indicated by biochemical and histological examinations. Bovine serum albumin-nanoparticles (BSA-NPs) of iron (Fe) and folic acid (FA) can be recommended as anti-anemia supplements in different functional food applications.
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Affiliation(s)
- Amira M. G. Darwish
- Department of Food Technology, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - Tarek N. Soliman
- Food Industries and Nutrition Research Division, Department of Dairy, National Research Centre, Cairo, Egypt
| | - Hassan A. Elhendy
- Home Economics Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Wedad M. El-Kholy
- Department of Dairy Technology Research, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
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Zahran HA, Abd-Elsaber A, Tawfeuk HZ. Genetic diversity, chemical composition and oil characteristics of six sesame genotypes. OCL 2020; 27:39. [DOI: 10.1051/ocl/2020034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The nutritional factors and characteristics of sesame (Sesame indicum L.) seeds and extracted oil of six genotypes: G2, G3, G4, G5 and G6 cultivated in Upper Egypt were subjected to comparative evaluation with control (G1), for its genetic diversity, physicochemical properties, fatty acid composition, antioxidant activity and oil oxidative stability (Rancimat test). Estimates of genotypic and phenotypic coefficients of variation revealed high value in seed yield. For heritability estimates, the data showed that four traits out of eight recorded the highest heritability values over of 90%. These traits were oil yield (99.56%), seed yield (98.83%), plant height (96.33%) and seed index (90.03%). Sesame seeds have a high oil content (39.56 to 54.64 g/100g dry weight). The fatty acid profile was varied among the genotypes, in particular oleic acid (37.15 to 46.61%) and linoleic acid (37.49 to 44.33%). Results indicated that G4 has significantly higher in most agricultural traits as well as seed yield, while the G5 was the highest in oil yield and has significantly higher oxidative stability (26.57 h) among the genotypes.
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