The encapsulation of powdered doum extract in liposomes and its application in yoghurt [pdf]

El-Said, Marwa M.; El-Messery, Tamer M.; El-Din, Hala M. F.

doi:10.17306/j.afs.2018.0571

Cited by 2 publications

(1 citation statement)

References 19 publications

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“…Particle size and zeta potential of emulsions were measured by dynamic light scattering (Zeta sizer var, 704 instruments, Malvern Instruments, Malvern, UK) as previously described by El-Said et al (2018).…”

Section: Particle Size and Zeta Potential Of The Emulsionsmentioning

confidence: 99%

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

Ramadan

El-Said

El-Messery

et al. 2021

J. Food Process. Preserv.

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Microcapsules of omega-3, -6, and -9 (fish, wheat germ, and olive oils at ratio 2:1:1) were microencapsulated using maltodextrin (MD), whey protein concentrate, gum Arabic (GA), and lactoferrin (LF) as carrier agents. The microcapsules were added to yoghurt that previously flavored by addition of orange essential oil. The characteristics of either the microcapsules or the flavored yoghurt were studied. The protective effect of the microcapsules and the flavored yoghurt in which these microcapsules were added against neurotoxicity mediated by aluminum chloride was assessed. The microcapsules prepared from MD: GA: LF and omega-3, -6, and -9 at ratio 4:1 showed the highest encapsulation efficiency with less separation%, and zeta potential. The flavored yoghurt containing microcapsules recorded high scores in the sensorial evaluation, showed protective effect against aluminum chloride-mediated neurotoxicity, enhanced brain dopamine, and 5-hydroxytriptamine, suppressed the elevation of brain acetylcholinesterase activity and attenuated the oxidative stress markers. Novelty impact statementThe flavored yoghurt containing triple omega-3, -6, and -9 microcapsules recorded high sensory attributes, showed neuroprotective effect against the aluminum chloride, attenuated the oxidative stress markers, and enhanced brain dopamine and serotonin.

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Section: Particle Size and Zeta Potential Of The Emulsionsmentioning

confidence: 99%

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

Ramadan

El-Said

El-Messery

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

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Encapsulation of Curcumin With Persian Gum and Its Application to the Production of Functional Yogurt: Physicochemical, Antioxidant, Sensory Properties, and Starter Bacteria Survival Study

Taghadosi,

Bolandi,

Baghaei

2024

Food Science & Nutrition

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This study aimed to evaluate the ability of Persian gum to encapsulate curcumin and enhance its stability in dairy products. Given the increasing interest in functional foods, this study investigated the incorporation of nanocapsules containing curcumin (CLN) into functional stirred yogurt (CLN‐Y). CLN was prepared with Persian gum (PG) at different levels and included in the yogurt formula (CLN‐Y1%, CLN‐Y2%, and CLN‐Y3%). The physicochemical properties, rheological characteristics, antioxidant activity (AA), survival of starter bacteria, and sensory properties of the yogurt were evaluated over a 21‐day storage period at 4°C. The results showed that CLN significantly improved AA (reduction of 7.31% in the control vs. 1.85% in CLN‐Y3%), viscosity, hardness, and water holding capacity (reduction of 2.27% in control vs. 1.14% in CLN‐Y3%), while reducing syneresis (an increase of 10.87% in control vs. 3.16% in CLN‐Y3%) during storage (p < 0.05). CLN concentration directly affected AA. Although CLN‐Y exhibited a yellowish color and lower light intensity than the control, the samples were well accepted during storage. Increasing CLN levels led to decreased taste, color, and overall acceptance scores, and a 3% concentration is recommended for yogurt formulation due to its potential to improve yogurt quality, provide antioxidant benefits, maintain probiotic viability, and achieve high consumer acceptance during storage.

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The encapsulation of powdered doum extract in liposomes and its application in yoghurt [pdf]

Cited by 2 publications

References 19 publications

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

Encapsulation of Curcumin With Persian Gum and Its Application to the Production of Functional Yogurt: Physicochemical, Antioxidant, Sensory Properties, and Starter Bacteria Survival Study

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