Designated functional microcapsules loaded with green synthesis selenium nanorods and probiotics for enhancing stirred yogurt

Abstract

Green synthesis selenium nanorods (Se-NRs) were produced based on Aloe vera leaf extract. The size, morphology, antimicrobial, and activation of Se-NRs for probiotics were analyzed. The Se-NRS was stable with a diameter of 12 and 40 nm, had an antimicrobial effect, and improved probiotics counts. The microcapsules loaded with Green Se-NRS (0, 0.05 or 0.1 mg/100 ml) and probiotics (Bifidobacterium lactis and Lactobacillus rhamnosus) were designated with efficiency between 95.25 and 97.27% and irregular shapes. Microcapsules were saved probiotics against gastrointestinal juices. The microcapsules were showed a minor inhibition effect against the cell line. Also, microcapsules integrated into stirred yogurt and exanimated for microbiology, chemically, and sensory for 30 days. The probiotics counts, acidity, total solids, and ash values of samples were increased during storage periods without affecting fat and protein contents. The overall acceptability of yogurt with microcapsules containing probiotics and Se-NRs was high without change in body, odor, color, and appearance.

Evaluation of the antioxidant and antimicrobial activities of fucoxanthin from Dilophys fasciola and as a food additive in stirred yoghurt

“…After 14 days of storage, the overall acceptability of stirred yoghurt in all treatments, including control treatments, slightly decreased and this can be attributed to the syneresis effect or the development of acidity in the stirred yoghurt treatments. [48][49][50] The lowest total overall acceptability scores were given to the control stirred yoghurts after storage for 21 days. No chalkiness was detected in stirred yoghurts fortified with different ratios of crude fucoxanthin.…”

“…The overall acceptability of stirred yoghurt fortified with crude fucoxanthin at the concentrations of 20 and 30 mg per kilogram milk (T1 and T2, respectively) was approximately nearer to the control stirred yoghurt when fresh and after 7 days of cold storage. After 14 days of storage, the overall acceptability of stirred yoghurt in all treatments, including control treatments, slightly decreased and this can be attributed to the syneresis effect or the development of acidity in the stirred yoghurt treatments [48][49][50]. The lowest total overall acceptability scores were given to the control stirred yoghurts after storage for 21 days.…”

Prospects for production and application of bioactive vegetable oil emulsions in food technology

“…The design of food products containing biologically active substances of lipid nature, on the one hand, and a water-soluble fractionbiomass of probiotic microorganisms on the other, is based on the process of emulsificationthe formation of stable heterogeneous oil-in-water systems [1,12,13,15,17,[27][28][29][30][31][32][33][34][35][43][44][45][46][47][48].…”

Selenized lactic acid bacteria microencapsulated by spray drying: A promising strategy for beef cattle feed supplementation

“…To ensure the stability of selenized lactic acid bacteria during storage, transportation, and incorporation into beef cattle feed, microencapsulation techniques can be employed. [19][20][21][22] While Cavalu et al 23 encapsulated selenized Lactobacillus casei using the ionic gelation technique, followed by lyophilization to enhance their resistance against simulated gastrointestinal conditions, this method posed scalability issues and high production costs. Alternatively, spray drying, a more economical and scalable approach, is commonly employed for encapsulation.…”