Characterization of flavored milk containing bitter orange peel extract and Gaz‐angubin

Jalilzadeh-Afshari, Arghavan; Fadaei, Vajiheh

doi:10.1002/fsn3.1975

Cited by 11 publications

(5 citation statements)

References 51 publications

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“…Aqueous orange peel extract had many food applications such as supplementation in minced beef to suppress lipid oxidation [ 18 ] and milk for increasing the antioxidant activity and total polyphenol content, and decreasing the total microbial count [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Orange Peel Extract and Its Potential Protective Effect against Aluminum Chloride-Induced Alzheimer’s Disease

et al. 2022

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Alzheimer’s disease (AD) is a devastating neurodegenerative disorder without a cure. Hence, developing an effective treatment or protective agent is crucial for public health. The present study aims to characterize orange peel extract (OPE) through in vitro and in silico studies. Furthermore, it examines the protective effect of OPE against experimentally-induced Alzheimer’s disease in rats. The total phenolic and flavonoid content of OPE was 255.86 ± 1.77 and 52.06 ± 1.74 (mg/100 g), respectively. Gallic acid, the common polyphenol in OPE detected by HPLC was 3388.60 μg/100 g. OPE antioxidant IC50 was 67.90 ± 1.05, 60.48 ± 0.91, and 63.70 ± 0.30 by DPPH, ABTS and Hydroxyl radical scavenging activity methods, respectively. In vitro anti-acetylcholinesterase (AChE) IC50 was 0.87 ± 0.025 mg/mL for OPE and 2.45 ± 0.001 mg/mL for gallic acid. Molecular docking analysis for human AChE (4EY7) with donepezil, gallic acid, and acetylcholine showed binding energy ΔG values of −9.47, −3.72, and −5.69 Kcal/mol, respectively. Aluminum chloride injection (70 mg/Kg/day for 6 weeks) induced Alzheimer’s-like disease in male rats. OPE (100 and 200 mg/kg/d) and gallic acid (50 mg/kg/d) were administered orally to experimental animals for 6 weeks in addition to aluminum chloride injection (as protective). OPE was found to protect against aluminum chloride-induced neuronal damage by decreasing both gene expression and activity of acetylcholinesterase (AChE) and a decrease in amyloid beta (Aβ42) protein level, thiobarbituric acid-reactive substances (TBARS), and nitric oxide (NO), and increased reduced glutathione (GSH) level and activity of the antioxidant enzymes in the brain tissues. Additionally, gene expressions for amyloid precursor protein (APP) and beta secretase enzyme (BACE1) were downregulated, whereas those for presinilin-2 (PSEN2) and beta cell lymphoma-2 (BCL2) were upregulated. Furthermore, the reverse of mitochondrial alternation and restored brain ultrastructure might underlie neuronal dysfunction in AD. In conclusion, our exploration of the neuroprotective effect of OPE in vivo reveals that OPE may be helpful in ameliorating brain oxidative stress, hence protecting from Alzheimer’s disease progression.

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Section: Introductionmentioning

confidence: 99%

“…Peels tend to be the predominant byproduct of citrus juice production, contributing to environmental contamination [ 19 ]. Over 100 million tons of citrus fruit is harvested every year, making it the world’s most prolific fruit crop.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Orange Peel Extract and Its Potential Protective Effect against Aluminum Chloride-Induced Alzheimer’s Disease

et al. 2022

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“…Physicochemical properties and sensorial acceptance of strawberry‐flavored milk declined with the increase in time (Hossin et al., 2021). Jalilzadeh‐Afshari and Fadaei, (2021) reported that increasing the Gaz‐angubin content and bitter orange peel extract in flavored milk improved sensorial properties, viscosity, antioxidant activity, and total polyphenol content, while decreased total microbial count. The best flavored milk sample contained 15% Gaz‐angubin and 0.075% bitter orange peel extract (Jalilzadeh‐Afshari & Fadaei, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Jalilzadeh‐Afshari and Fadaei, (2021) reported that increasing the Gaz‐angubin content and bitter orange peel extract in flavored milk improved sensorial properties, viscosity, antioxidant activity, and total polyphenol content, while decreased total microbial count. The best flavored milk sample contained 15% Gaz‐angubin and 0.075% bitter orange peel extract (Jalilzadeh‐Afshari & Fadaei, 2021). Patel et al., (2020) formulated value‐added flavored buffalo milk and pumpkin pulp.…”

Section: Introductionmentioning

confidence: 99%

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Jokar¹,

Azizi

2022

Food Science & Nutrition

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One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non‐Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.

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“…The flavoured milk samples that contained 15 percent Gaz-angubin and 0.075 percent bitter orange peel extract claimed to have the highest overall acceptability score, the highest percentage of inhibition of free radicals, the lowest total microbial count, and the lowest total polyphenol content (TPC). These samples also had the lowest total microbial count (TMC) (Jalilzadeh-Afshari and Fadaei, 2021).…”

Section: Introductionmentioning

confidence: 99%

Impact of lemon peel extract utilization on the biological values of Labneh during storage

El-Kholany

El-Deeb

Elsheikh

2022

Egyptian Journal of Agricultural Research

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Lemon peel extract is a natural source of improving biologically and physiological functions. The aim of this study is to evaluate antioxidant, phenolic compounds, cytotoxicity and antimicrobial potential of lemon peel water extracts. Fresh and dried lemon peel extracts at concentrations of 1,2 and 4% were used to enhance Labneh quality. The hemical, physical, rheological, microbiological and sensory properties of the tested samples were evaluated (at 5±1°C) after 30 days of storage. Dried lemon peel extract (DLPE) recorded high radical scavenging activity, total phenolic and flavonoids contents compared to fresh lemon peel extract (FLPE). Dried lemon peel extract has potent, also, antiproliferative effects with CC50 = 61.2 μg/ml which provided a promising approach to its safety. DLPE possessed a great antimicrobial activity against all tested microorganisms. Meanwhile, total solids, ash, fat and protein values were slightly affected by extracts addition in Labneh samples. Antioxidant activity was increased with increasing the concentration of lemon peel extracts. Control sample recorded the highest values of hardness, while cohesiveness, gumminess and chewiness values were gradually decreased with higher concentrations of lemon peel extracts till the end of storage period. Total bacterial counts of Labneh samples were increased, reached the maximum after 7 days of storage. Psychrophilic bacteria, Yeasts & moulds and coliform bacteria were not detected in processed Labneh up to 3 weeks of storage period. The addition of lemon peel water extracts (fresh or dried up to 4%) improved Labneh flavor, body & texture and appearance at 5±1°C for 30 days of storage.

show abstract

Characterization of flavored milk containing bitter orange peel extract and Gaz‐angubin

Cited by 11 publications

References 51 publications

Characterization of Orange Peel Extract and Its Potential Protective Effect against Aluminum Chloride-Induced Alzheimer’s Disease

Characterization of Orange Peel Extract and Its Potential Protective Effect against Aluminum Chloride-Induced Alzheimer’s Disease

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Impact of lemon peel extract utilization on the biological values of Labneh during storage

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