Antioxidant activity of nanoencapsulated chia (<i>Salvia hispanica</i> L.) seed extract and its application to manufacture a functional cheese

Hosseini, Farinaz; Motamedzadegan, Ali; Raeisi, Shahram Naghizadeh; Rahaiee, Somayeh

doi:10.1002/fsn3.3169

Cited by 7 publications

(5 citation statements)

References 98 publications

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“…However, the treatment that included 0.1% extract (T 2 ) had the highest flavor score and acceptable quality during storage, and the treatment containing 0.5% extract (T 4 ) obtained the lowest flavor score. Apart from the ingredients used in the butter formulation and the storage time and temperature, which can influence butter flavor, encapsulating chia seed extract can reduce its effects on the sensory characteristics of some dairy products (Hosseini et al., 2023 ).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, Hosseini et al. ( 2023 ), who compared the effect of free chia seed extract (F‐CSE) with encapsulated CSE (at 1.5% and 3.0% w/w) on the sensory properties of ricotta cheese, declared that the addition of F‐CSE to the cheese formulation led to a decrease in all sensory scores, but encapsulated CSE treatments did not have a negative effect on sensory acceptance. Ullah et al.…”

Section: Resultsmentioning

confidence: 99%

“…However, Attalla and El-Husseiny (2017) reported that yogurt mousse fortified with 3% chia seeds obtained the highest scores for all sensory attributes during storage, and yogurt mousse with 1% chia showed the lowest scores. Furthermore, Hosseini et al (2023), who compared the effect of free chia seed extract (F-CSE) with encapsulated CSE (at 1.5% and 3.0% w/w) on the sensory properties of ricotta cheese, declared that the addition of F-CSE to the cheese formulation led to a decrease in all sensory scores, but encapsulated CSE treatments did not have a negative effect on sensory acceptance. Ullah et al (2020) evaluated the effect of chia oil microcapsules in butter and reported non-significant findings in color, flavor, and texture of all the experimental samples, and their sensory characteristics were similar to the control.…”

Section: Analysis Of Sensory Propertiesmentioning

confidence: 99%

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Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

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Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15‐day intervals during 60‐day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25–0.6 log CFU/g, total psychrotrophic counts by 1–1.5 log CFU/g, and coliform counts by 3–4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%–0.5% CSE reduced mold and yeast counts by 1.5–2.6 log CFU/g on days 30–60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60‐day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%–0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Sensory Propertiesmentioning

confidence: 99%

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Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

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“…Polyphenols have been found to have the ability to efficiently remove free radicals and mitigate their adverse effects. Through active participation in this particular activity, individuals make a valuable contribution towards the mitigation of oxidative harm to cellular and tissue structures [66]. Salvia hispanica seeds powder is widely recognized as a significant dietary source of vitamin E, a fat-soluble antioxidant.…”

Section: The Phenolic Compounds Of Salvia Hispanica Seeds Powder (Chia)mentioning

confidence: 99%

Evaluation of Salvia hispanica as a Therapeutic Agent against Sodium Arsenic-Induced Testicular Toxicity in a Male Rats Model

Omar,

Zahran,

Alhotan

et al. 2024

Life

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Chia seeds offer therapeutic properties that aid in the prevention of a variety of ailments, including cardiovascular disease, diabetes, obesity, and other risk factors. Arsenite, a common environmental chemical, has been identified as a reproductive toxin owing to its negative effects on male reproductive health. It has been shown to inhibit spermatogenesis and generate androgenic effects in men. The primary goal of this research was to look into the effect of Salvia hispanica on testicular toxicity caused by sodium arsenite in male rats. A set of 36 male albino rats was allocated to a negative control cohort. The individuals in this group were given a basic meal and orally given distilled water for a duration of 28 days. The other five groups were given a regular meal and received intra-peritoneal injections of sodium arsenite (NaAsO2) at a concentration of 4 mg/kg body weight that was diluted in a 0.9% NaCl solution. The injections were administered consecutively, with two doses given within a two-day period. Subsequently, the rats were categorized into several groups using the following classification: Group 2 consisted of a positive control cohort, in which the rats were given a typical baseline diet. Groups 3, 4, 5, and 6 were given a basic diet that included varying proportions of ground chia seeds, namely 5%, 10%, 15%, and 20% per 100 g of the diet. After the trial was completed, the rats were euthanized, and further biological examination was conducted. The measurements of the reproductive organs were documented and reported. The research assessed the following characteristics: sperm count, motility, progressive motility, and normal morphology. The research included examining serum sex hormones, namely luteinizing hormone (LH), follicle-stimulating hormone (FSH), and testosterone. An evaluation of the activity of antioxidant enzymes was performed in the tissue of the testicles. There were statistically significant improvements in the sperm parameters, serum sex hormone levels, and the activity of antioxidant enzymes, such as GPX, SOD, and CAT, in the therapy groups. The levels of malondialdehyde (MDA) exhibited a noteworthy decrease (p ≤ 0.05) when compared to the positive control group. Salvia hispanica seeds have demonstrated a significant level of effectiveness in reducing sodium arsenite-induced testicular toxicity, which leads to the conclusion. The flavonoid content and antioxidant properties of Salvia hispanica seeds may be to blame for the observed behavior. These indicated characteristics may have therapeutic significance in treating testicular harm induced by arsenite exposure.

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“…Also, Shaer and Al-Abbas (2022) discussed the possible impact of nanoparticles of crude chia seeds extract on Mcf-7 breast cancer cell line, which explained that have a significant anti-migration effect on MCF-7 breast cancer cells in addition to significantly inducing apoptosis in MCF-7 breast cancer. Additionally, Hosseini et al (2023) showed that the use of encapsulated chia Egyptian J. Desert Res., 73, No.…”

Section: Chia Seedmentioning

confidence: 99%

Nanotechnology and Its Prospective Role in Using Bioactive Compounds to Fight Covid 19 Infection in This Era

Hamdy,

El Sayed,

Allm

et al. 2023

Egyptian Journal of Desert Research

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TIs or pneumonia, which account for 15% of all pediatric fatalities under the age of five and cause significant morbidity, continue to be a serious global health issue. The most dangerous infection lately COVID-19 associated with bacterial superinfections, which results in a fatal acute respiratory infection marked by shortness of breath. Scientists continue to face significant challenges in the development of vaccines and antiviral or antibacterial medications to treat these diseases. Recently, Bioactive natural products from a variety of plants and organisms, such as bacteria, fungi, and algae, hold promise as treatments for cancer, bacterial infections, inflammatory diseases, and other medical conditions. To facilitate the transport of these bioactive compounds to a particular target, nanoparticles drug delivery system can be adopted. Nanotechnology has been recognized as an essential tool in vast human medical fields. The goal of this review is to highlight prior and ongoing research on naturally occurring active nanomaterials as antiviral or antimicrobial agents, particularly for diseases of the modern era like COVID-19, and to R 514 Naglaa M. Hamdy et al.

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Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Cited by 7 publications

References 98 publications

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Evaluation of Salvia hispanica as a Therapeutic Agent against Sodium Arsenic-Induced Testicular Toxicity in a Male Rats Model

Nanotechnology and Its Prospective Role in Using Bioactive Compounds to Fight Covid 19 Infection in This Era

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