Effect of mulberry leaf extract fortification and probiotic fermentation on the bioactivities of cottage cheese

Chew, Huei Chin; Tang, Pei Ling; Tan, Xin Yi; Tan, Hui Yin

doi:10.1007/s11694-021-01174-4

Cited by 7 publications

(9 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Preparation of Probiotic Cottage Cheese. Cottage cheese was prepared in accordance with the procedure elucidated by Chew et al 2 with slight modification. Pasteurized milk with low fat (i.e., 1−2% fat) was used to manufacture the cottage cheese.…”

Section: Bacterial Bead Preparationmentioning

confidence: 99%

“…3 These studies highlight the association of probiotic and prebiotic consumption with elevated immune response, prevention of certain malignancies, reduced intestinal inflammation, and improved hypertension. 2 Probiotics play a significant role in converting phenolics into biologically active metabolites, suggesting their potential as antibiotics to address health conditions such as diabetes, obesity, atherosclerosis, and bone density loss. 4 This article is licensed under CC-BY-NC-ND 4 Encapsulation is a viable technique that is helpful in improving the growth of probiotics and extension of shelf life of food products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

Saeed,

Khanam,

Hafeez

et al. 2024

ACS Omega

View full text Add to dashboard Cite

The survivability of encapsulated and nonencapsulated probiotics consisting of Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical, and sensorial features of cottage cheese were investigated under refrigeration storage at 4 °C for 28 days. Microbeads of L. acidophilus and L. casei were developed using 2% sodium alginate, 1.5% sodium alginate and 0.5% carrageenan, and 1% sodium alginate and 1% carrageenan using an encapsulation technique to assess the probiotic viability in cottage cheese under different gastrointestinal conditions (SGF (simulated gastric juice), SIF (simulated intestinal fluid)), and bile salt) and storage conditions. Scanning electron microscopy (SEM) elucidated the stable structure of microbeads, Fourier transform infrared spectroscopy (FTIR) confirmed the presence probiotics in the microcapsules, and X-ray diffraction (XRD) demonstrated the amorphous state of microbeads. Furthermore, the highest encapsulation efficiency was observed for alginate 1% and carrageenan 1% microbeads (T 3 ), i.e., 95%. Likewise, viability was recorded in T 3 against SGF, SIF, and bile salt solution, i.e., 8.5, 8.8, and 8.9 log CFU/g at 80 min of exposure, compared to the control. The results of pH showed a significant (p < 0.05) decline that ultimately increased the titratable acidity. Nutritional analysis of cottage cheese revealed the highest levels of ash, protein, and total solids in T 3 , exhibiting mean values of 3.2, 22, and 43.2 g/100 g, respectively, after 28 days of storage. The sensory evaluation of cottage cheese demonstrated better color, flavor, and textural attributes in T 3 . Conclusively, synergistic addition of L. acidophilus and L. casei encapsulated with alginate−carrageenan gums was found to be more effective in improving the viability of probiotics in cottage cheese than noncapsulated cells while carrying better magnitudes of ash and protein, lower acidity, and pleasant taste.

show abstract

Section: Bacterial Bead Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

Saeed,

Khanam,

Hafeez

et al. 2024

ACS Omega

View full text Add to dashboard Cite

show abstract

“…In addition, this pre-treatment offers the possibility of greener chemistry due to the shorter extraction duration, lower solvent usage, and milder conditions (16,27). Enzyme-assisted extraction can improve phenolic and flavonoid recovery, hence increasing the antioxidant activity of the extracts (28)(29)(30)(31). For example, Chew et al used enzyme pre-treatment of the mulberry leaves with pectinase before ultrasound-assisted water extraction and fortifying cottage cheese with enhanced mulberry extract (28).…”

Section: Open Access Edited Bymentioning

confidence: 99%

“…Enzyme-assisted extraction can improve phenolic and flavonoid recovery, hence increasing the antioxidant activity of the extracts (28)(29)(30)(31). For example, Chew et al used enzyme pre-treatment of the mulberry leaves with pectinase before ultrasound-assisted water extraction and fortifying cottage cheese with enhanced mulberry extract (28).…”

Section: Open Access Edited Bymentioning

confidence: 99%

“…This cedar extract improved sensory quality while storing low-fat hard and dry cheese “Kalari” and may be commercially exploited as a natural cheese preservative ( 179 ). Additionally, fermented cottage cheese with Morus alba had superior nutraceutical properties, and the extract had high antioxidant activity DPPH ( 28 ). Adding Inula britannica extract increased the protein and ash contents of cheddar-type cheeses, with concomitant decreases in the total solids, fat content, and pH.…”

Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

See 1 more Smart Citation

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

View full text Add to dashboard Cite

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

show abstract

Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion

Tang,

Gan,

Mustapha

2023

Food Measure

View full text Add to dashboard Cite

Effect of mulberry leaf extract fortification and probiotic fermentation on the bioactivities of cottage cheese

Cited by 7 publications

References 57 publications

Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion

Contact Info

Product

Resources

About