Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt

Gharehcheshmeh, Masoumeh Heydari; Arianfar, Akram; Mahdian, Elham; Naji‐Tabasi, Sara

doi:10.1007/s11694-020-00711-x

Cited by 15 publications

(7 citation statements)

References 26 publications

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“…2675, indication non-toxic properties of the emulsions. Our results correspond directly with results presented by Gharehcheshmeh et al [58], who reported no effect of a sweet almond and sesame oil nanoemulsions on the growth of L. delbrueckii subsp. bulgaricus.…”

Section: Biological Activitysupporting

confidence: 93%

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Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

et al. 2021

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The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.

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Section: Biological Activitysupporting

confidence: 93%

“…There are however, few studies showing an effect of AHE on probiotic bacteria. However, former studies showing an impact on probiotic bacteria of polyphenol-rich extracts from blueberry [57,58] or apples [59] agree with our results.…”

Section: Biological Activitysupporting

confidence: 92%

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

et al. 2021

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“…Gharehcheshmeh et al. ( 2020 ) studied the qualitative properties of fortified yogurt produced with a sweet almond and sesame oil nanoemulsion using Span 80 and Tween 80 as an emulsifier. The results indicated that pH and syneresis reduced using the incorporation of sweet almond and sesame oil nanoemulsion containing 0.5% emulsifier, while the acidity, malondialdehyde formation, and antioxidant activity increased.…”

Section: Introductionmentioning

confidence: 99%

Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties

Almasi

Esnaashari

Khosravani

et al. 2021

Food Science & Nutrition

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Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega‐3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil‐in‐water was obtained by low‐energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co‐surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega‐3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega‐3.

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“…Fortified yogurt exhibited reduced syneresis, lower pH values, and increased antioxidant activity, since those oils contain various phytochemicals and antioxidants. Sensory analysis showed that yogurt enriched in sesame oil nanoemulsions had the highest score [ 72 ]. Screening of scientific papers shows that coencapsulation of bioactive components is a quite a scarce phenomenon.…”

Section: Yogurt Fortification With Nano/microencapsulated Bioactive Ingredientsmentioning

confidence: 99%

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

2021

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The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

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Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt

Cited by 15 publications

References 26 publications

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

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