Essential oils nanoemulsion for the flavoring of functional stirred yogurt: Manufacturing, physicochemical, microbiological, and sensorial investigation

Salama, Heba H.; El‐Sayed, Hoda S.; Kholif, A. M.; Edris, Amr E.

doi:10.1016/j.jssas.2021.10.001

Cited by 20 publications

(10 citation statements)

References 38 publications

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“…These findings agree with data reported by (Zedan et al, 2021) addition 2%, 4%, and 6% tarragon essential oil into yoghurt produces no significant difference at colour evaluation for 15 days storage at 4 °C. The same result taken out by (Salama et al, 2021) yoghurt added with nanoemulsion essential oil about 25 mg and 50 mg generates no significant difference in colour.…”

Section: Referencesupporting

confidence: 61%

Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt

Elianarni

Raharjo

Supriyadi

2023

IFNP

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The aim of this study was to investigate the characteristic of red palm oil nanostructured lipid carriers (RPO-NLC) made with microemulsion method. The microemulsion procedures prepared with ratio Tween 80 : Span 20 (80:20 ; 70:30), lipid : surfactant (1:3.75 ; 1:4), red palm oil : palm stearin (8:2 ; 7:3 ; 6:4). The best particle size was found at ratio 80:20, 1:4, 6:4 respectively with 24.73 ± 0.06 nm, zeta potential -7.43, turbidity 0,183% and polydispersity index at 0.06. This formulation indicated a loading capacity of 1.97%, encapsulation efficiency of 99.57%, FTIR, DSC, and stable emulsion at room temperature storage for four weeks. This best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 to 4.37, while its encapsulation stability decreased from 78.45% to 49.29%. The results of sensory evaluation showed no significant difference in color, aroma, but there was significant difference on the taste of drinking yoghurt.

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Section: Referencesupporting

confidence: 61%

Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt

Elianarni

Raharjo

Supriyadi

2023

IFNP

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“…Currently, some studies have been performed to fortify the yogurt matrix using EO-in-water NEs. Salama et al developed a stirred probiotic yogurt by supplementing spearmint, lemongrass, clove, and cinnamon EOs-loaded NEs [ 12 ]. Faraji et al manufactured a reduced-fat probiotic yogurt enriched by shallot EO- NE containing omega-3 fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

Gharibzahedi

Altıntaş

2022

Gels

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There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon essential oil-nanoemulsions (TEO-NEs) using crosslinking of microbial transglutaminase (MTGase) were developed. The gas chromatography-mass spectrometry analysis showed that methyl chavicol (85.66%) was the major component in TEO extracted by the hydrodistillation process. The storage-dependent droplet size and physicochemical stability data of samples at room temperature for 30 days revealed that the TEO-NE containing 0.5% tween−80 and 1:2 TEO/sunflower oil had the lowest peroxide value and droplet growth ratio. The response surface methodology-based formulation optimization of free-fat yogurt gels using MTGase (0.15–0.85 U/g) and the best TEO-NE (0.5–3.02%) using the fitted second-order polynomial models proved that the combination of 0.87% TEO-NE and 0.70 U/g MTGase led to the desired pH (4.569) and acidity (88.3% lactic acid), minimum syneresis (27.03 mL/100 g), and maximum viscosity (6.93 Pa s) and firmness (0.207 N) responses. Scanning electron microscopy images visualized that the MTGase-induced crosslinks improved the gel structure to increase the firmness and viscosity with a reduction in the syneresis rate. The optimal yogurt gel as a nutritious diet not only provided the highest organoleptic scores but also maintained its storage-related quality with the lowest mold/yeast growth and free-radical oxidation changes.

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“…Some have already been authorized as food additives or flavorings, while others are presently being evaluated. Scientists are currently examining the possibility of encapsulating essential oils to stabilize and even enhance their antioxidant properties (61)(62)(63). Generally, rhizome essential oils and their derivatives have displayed their potential as biopreservatives, improving the physicochemical and organoleptic features of food ingredients, including meat, vegetables, and other agricultural and fishery products, either on their own or in combination with other plant extracts (64).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Zingiberaceae Rhizome Essential Oil: A Review of Chemical Composition, Biological Activity, and Application in Food Industry

Destryana,

Estiasih,

Sukardi

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Several of Zingiberaceae‘s rhizomes are aromatic and medicinal plants that have been used for thousands of years to enhance food’s taste, color, and aroma. The Zingiberaceae plant is found in various ecosystems in Southeast Asia, including cultivation areas and tropical rainforests. It can be found growing at the edge of the forest or well-rooted on the forest floor. This plant is one of the agroforestry product that usually used for cooking, perfume, dyes, and traditional medicine, especially ethnic medicine. Zingiberaceae products can be consumed in various forms, such as fresh, cooked, or boiled..This rhizome is effective in the treatment of several medical conditions such as digestive, respiratory, nervous, and muscle system problems, as well as other degenerative diseases. Phenolic compounds as secondary metabolites found in Zingiberaceae rhizome plants have been shown to have good biological activity for human health and as antibacterials in their applications in food and pharmaceutical products. The main objective of this review is to provide an overview of essential oils from Zingiberaceae rhizome commodities in terms of chemical components, biological activity, safety, and potential applications in the food industry. A number of literature search methods, in this article the narrative literature observation method is used, by searching for related keywords such as essential oils, zingiberaceae, rhizomes, phytochemicals, ginger, turmeric, ginger, Alpinia, in scientific article search engines such as Google Scholar, Scopus, Web search. of Science, and PubMed implemented. This narrative review will help researchers to describe research developments related to essential oils produced from the rhizome commodity of aromatic plants and medicinal plants from the Zingiberaceae family.The common use of rhizome essential oil in food and traditional medicine has attracted researchers worldwide for its application in the food industry. In this review, this topic is discussed in detail along with the results of scientific research supporting the application of essential oils in food and their functional properties, such as the main functional properties of antioxidant, antibacterial and antifungal.

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Essential oils nanoemulsion for the flavoring of functional stirred yogurt: Manufacturing, physicochemical, microbiological, and sensorial investigation

Cited by 20 publications

References 38 publications

Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt

Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

Zingiberaceae Rhizome Essential Oil: A Review of Chemical Composition, Biological Activity, and Application in Food Industry

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