Potential application of herbs and spices and their effects in functional dairy products

El‐Sayed, Samah M.; Youssef, Ahmed M.

doi:10.1016/j.heliyon.2019.e01989

Cited by 211 publications

(131 citation statements)

References 34 publications

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“…Generally, peanuts and peanut butter are elegant protein choices because they are cholesterol‐free and lesser in saturated fat than the protein of animal sources (Kris‐Etherton, Zhao, Binkoski, Coval, & Etherton, 2001). A clinical study indicates that part of the beneficial effect of peanuts and peanut butter may be due to their fatty acid composition, particularly when they substituting peanuts and peanut butter for saturated fat that can reduce the risk of heart disease by 45% moreover improved blood flow (El‐Sayed & Youssef, 2019; Hu & Stampfer, 1999). Heart‐health benefits may also come from nutrients in peanuts such as fiber, magnesium, and other bioactive compounds (Al‐Delaimy, Rimm, Willett, Stampfer, & Hu, 2004).…”

Section: Introductionmentioning

confidence: 99%

Function processed cheese sauce fortified with peanut butter

El‐Sayed

Salama

El-Sayed

2020

J Food Process Preserv

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The processed cheese sauce is an innovative thermally processed cheese product. Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The aim of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter. Processed cheese sauce was prepared with peanut butter in the ratios of (2.5, 5, 7.5, and 10 g/100 g) processed cheese sauce. Furthermore, Gas–Liquid Chromatography (GLC) displayed that the peanut butter having an appreciably higher ratio of oleic to linoleic acid symbolized about 80% of the peanut fatty acid profiles. It also had antioxidant activity which determined by DPPH % and total phenol content 9.69% ± 0.97and 224 ± 0.011 mg/g, respectively. The changes in processed cheese sauce composition, minerals, vitamins, color changes, physical properties, and sensory attributes have been reported and discussed. Addition of up to 7.5% and 10% of peanut butter imparted better flavor to processed cheese sauce with adequate composition and quality. Processed cheese sauce with this formula may offer vital nutrients and selling good health benefits to consumers. Practical applications Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The processed cheese sauce is an innovative thermally processed cheese product nowadays. It is one of the potential foods that have been used for fortification with numerous functional food ingredients. The objective of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter.

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Section: Introductionmentioning

confidence: 99%

Function processed cheese sauce fortified with peanut butter

El‐Sayed

Salama

El-Sayed

2020

J Food Process Preserv

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“…Consumers are aware that spices have several medicinal properties, including anti‐inflammatory, anti‐microbiological, and antioxidant properties, which serves as encouragement to the food industry to add herbs and spices to dairy products, such as cheese, yogurt, ice cream, and butter (Alenisan, Alqattan, Tolbah, & Shori, 2017; Ansari & Kumar, 2012; El‐Sayed & Youssef, 2019; Embuscado, 2015), thus increasing their perceived healthiness. Several studies cited by El‐Sayed and Youssef (2019) and Embuscado (2015) demonstrated that the addition of spices improved the physicochemical and microbiological properties of the developed product. In the food industry, a current trend exists promoting foods without synthetic additives.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and physicochemical properties of dairy products supplemented with plantain and turmeric

Britto

Becker

Soares

et al. 2020

J Food Process Preserv

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This study aimed to evaluate the effect of the addition of different concentrations of turmeric powder to a dairy product with plantain syrup. The dairy product was supplemented with 50% plantain syrup (w:w) and six concentrations of turmeric powder. During 28 days of storage, the color parameters (L*, a*, b*, H, and C*), water activity, oxidation, titratable acidity, pH, syneresis, water retention capacity (WRC), total soluble solids, carotenoids, antioxidant activity (DPPH), total phenolic compounds (TPC), centesimal composition, mineral contents (Ca, Na, and K), and microbiological quality were evaluated. Dairy products supplemented with turmeric were found to be more yellow (b*) and showed a saturated color (C*), lower syneresis rate, lower oxidation value, and greater antioxidant activity using DPPH, TPC, and WRC (at 28th day). The addition of turmeric to a dairy product improves the physicochemical properties, including increased calcium content, color enhancement, and improved antioxidant activity, during the product shelf life. Practical applications In postharvest, some fruits rapidly reach the maturing stage which causes losses. The use of these vegetables in dairy products has shown significant results related to decreasing the waste in different stages of the production inside industries. Banana is a fruit that causes great losses in natura and it could be used in the formulation of dairy products. The addition of spices such as turmeric (Curcuma longa L.) could improve the nutritional quality, enhancing the flavor, and color of the product developed by avoiding the addition of antioxidants and synthetic dyes. Dairy foods are excellent sources of vitamin B complex and minerals content. Together with the trends of the consumption of the population, the development of dairy products, which can provide nutritional value and health benefits, would encourage children to consume a foodstuff without synthetic additives.

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“…These polyphenols could be incorporated [234] within a film or coating applied to the food [235], which could release the antioxidant into the product or act on its surface, limiting the oxidative reactions of food components [236]. Aromatic herbs containing polyphenols have been traditionally used as healthy food ingredients [237][238][239][240] obtained through an aqueous extraction [241,242] process.…”

Section: Plant Extracts Incorporated As Antioxidants In Chitosan/starmentioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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Potential application of herbs and spices and their effects in functional dairy products

Cited by 211 publications

References 34 publications

Function processed cheese sauce fortified with peanut butter

Function processed cheese sauce fortified with peanut butter

Bioactive compounds and physicochemical properties of dairy products supplemented with plantain and turmeric

Vegetable Additives in Food Packaging Polymeric Materials

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