Background and Objective: β -carotene is one of the important bioactive compounds for human health. Materials and Methods: β-carotene is one of the important bioactive compounds for human health. In this study, β-carotene was extracted from dried carrot waste using Soxhlet extraction methods and was quantified by HPLC. β-carotene nano-dispersed (β-CND) was prepared using different ratios of whey protein isolate (WPI) (1.50, 3.00, and 4.50%). The particle size, surface charge, stability, and encapsulation efficiency of β-CND were evaluated. Processed cheese was fortified with β-CND. Results: The lowest particle sizes of β-CND occurred at a ratio of 1.50 %, which also achieved a zeta potential of -34.6 ± 2.25 mV. The highest polydispersity index (PDI) values were observed with 4.5% β-CND. The encapsulation efficiency of all samples was more than 81.45%. β-CND was more stable after exposure to pasteurization or sterilization treatments than β-carotene (unencapsulated). The fortified processed cheese with β-CND (10%) gives high sensory acceptability and structural properties, followed by β-CND (15%).Conclusion: this research recommended using β-CND in the fortification of processed cheese with the indicated successful ratios and researching its application in other dairy products due to its high nutritional and functional value.
The nutritional and immune-enhancing properties of functional Lepidium sativum fermented milk were studied in the male albino rat model. The effects of the product on daily weight gain (DWG), specific growth rate (SGR%), relative growth rate (RGR), feed conversion ratio (FCR), immunoglobulins (IgG and IgM), lymphocytes, monocytes, eosinophils, basophils, and neutrophils were studied in five experimental groups. Following a 21-day acclimation period, the experiment was conducted for 70 days. The results showed that all sensory properties of the product were comparable to those of the control and showed excellent acceptability with a rating of 90%. Lepidium sativum significantly affected the weight of the rats during the first week. Then, at the end of the experiment, a higher weight gain was observed in the treated groups. The most effective treatment to restore the weight of rats was 3%. SGR%, RGR, and FCR showed the same trend. IgM was significantly improved in all groups except the control (+) and the group treated with Lepidium sativum 1%. In the three groups treated with Lepidium sativum 1, 2 and 3% and Bifidobacterium longum, a gradual significant increase was observed depending on the dose. The highest value was observed in the case of 3% Lepidium sativum with 61.33±4.67. The number of lymphocytes, monocytes, eosinophils, and neutrophils indicated that Lepidium sativum combined with Bifidobacterium longum alleviated immunity dosedependently. Administration of 3% Lepidium sativum was more effective than 1 and 2% for most parameters, indicating that 3% Lepidium sativum with probiotic fermentation enhanced immunological activity in male albino rats.
Prebiotics are functional foods with health-promoting properties that are used in many health and nutrition aspects. Combined with appropriate probiotics, they produce synbiotic products with high nutritional value and health benefits. In Egypt, many traditional organic plants are reported to have prebiotic properties. In this study, the potential prebiotic effects of three different plants (Lepidium sativum, date palm pollen, and date kernel powder) and three plant extracts (Hibiscus, Hyphaene, and Hibiscus+Hyphaene 1:1) were investigated at five concentrations each (1.0, 1.5, 2.0, 2.5, and 3.0% w/w). The selected plants were used to evaluate the prebiotic properties of the probiotic bacteria L. rhamnosus MGRE. Eighteen enriched yoghurts were further used to assess the sensory and physicochemical characteristics. Some of these selected plants have a prebiotic effect. Lepidium sativum had a superior effect on bacterial growth during fermentation; ΔOD600 increased significantly from 0.10 to 1.19-1.55 (in a concentration-dependent manner), while Hibiscus negatively influenced bacterial growth compared to control. The pH of the yoghurt trials h ranged from 4.34 to 4.45, which was close to that of the control, with a difference of ± 0.11. The viscosity of the trials ranged from 1319 to 2816 mPa.S, higher than that of the control (1395 mPa.S), except for the treatment containing 2% Lepidium sativum (1319 mPa.S). The yoghurt prepared with Lepidium sativum, and Hyphaene showed the best organoleptic properties with synbiotic potential. It seems promising that Lepidium sativum, Hyphaene, and date kernel could be used as prebiotics.
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