Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Osman, Dina M.; Noureldin, Hany; El-Gazzar, Fathy E.; Salman, K. H.

doi:10.21608/ajas.2023.172232.1197

Cited by 2 publications

(2 citation statements)

References 17 publications

(23 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, regarding the moisture changes caused by PuE concentrations, a substantial increase in fat content was detected between untreated and treated yogurts after four weeks of cold preservation (p < 0.05) [65]. Our results agree with Osman et al [71], who included purslane extract at four levels 0.0, 0.1, 0.2, 0.3, and 0.4% in ice cream and found a decrease in pH and total carbohydrates. Additionally, Salahi et al [30] found that supplementation of yogurt with purslane leaf extract and preservation for 21 days at 4 • C significantly affected the physicochemical and sensory properties (p < 0.05).…”

Section: Physiochemical Parameterssupporting

confidence: 91%

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Al-Quwaie,

Allohibi,

Aljadani

et al. 2023

Molecules

View full text Add to dashboard Cite

Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20–40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats’ diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats’ diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt’s pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt’s water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.

show abstract

Section: Physiochemical Parameterssupporting

confidence: 91%

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Al-Quwaie,

Allohibi,

Aljadani

et al. 2023

Molecules

View full text Add to dashboard Cite

show abstract

“…The total phenolic and total flavonoid contents also increased in the line of purslane extract concentration. The authors indicated that purslane can be used as a functional food ingredient due to its antioxidant activity [163].…”

Section: Protein-polyphenol Productsmentioning

confidence: 99%

Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

Wróblewska,

Kuliga,

Wnorowska

2023

Molecules

View full text Add to dashboard Cite

Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential ‘metabolic prebiotics’, they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body.

show abstract

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Cited by 2 publications

References 17 publications

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

Contact Info

Product

Resources

About