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Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein ***,release behaviour and antioxidant potential during simulated invitro digestion

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Food Bioscience 2022年第6期50卷 2108-2119页

作者： Rubiya Rashid Sajad Mohd Wani Shaziya Manzoor F.A.Masoodi Aayeena Altaf Department of Food Science and Technology University of KashmirSrinagarJammu and KashmirIndia Division of Food Science and Technology Sher-e- Kashmir University of Agricultural Sciences and Technology-KashmirSrinagarJammu and KashmirIndia Department of Food Technology Jamia HamdardNew DelhiIndia

In the present experiment nanoencapsulation of pomegranate peel extract using maltodextrin(MD),whey protein isolate(WPI)and combination of maltodextrin and whey protein isolate(1:1)(MD/WPI)was carried *** followed by ultrasonication was performed to reduce the particle size to nanoscale range and improve functional properties of bioactive *** was then done to obtain the final powder samples with encapsulation efficiency in the range of 85 to 96%.When comparing release behaviour of nanoencapsulated pomegranate peel extract with the free extract,it was revealed that encapsulated ones show controlled release of bioactive core while as in free extract,the bioactives were released more in the gastric phase than the targeted intestinal *** antiproliferative activity was also performed using different cancer cell lines and it was found that nanoencapsulated samples decrease the%proliferation in better way than the free extract with higher efficiency in the samples encapsulated by MD/WPI.

关键词： Antiproliferation Invitro digestion Bioactive compounds antioxidant stability

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Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese

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Food and Nutrition Sciences 2021年第12期12卷 1269-1286页

作者： Ichrak Charfi Cyrine Moussi Hanene Ghazghazi Afwa Gorrab Riadh Louhichi Salwa Bornaz Ecole Supérieure des Industries Alimentaires de Tunis Tunis Tunisia Université Libre de Tunis Tunis Tunisia Laboratory of Management and Valorization of Forest Resources National Institute for Research in Rural Engineering Water and Forest (INRGREF) University of Carthage Ariana Tunisia Le Groupement Interprofessionnel des Viandes Rouges et du Lait (GIVLait) Tunis Tunisia

The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS;24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against E. coli, Salmonella enteritidis and Staphylococcus aureus, were evaluated by disc diffusion method and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC50), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC50 = 0.146) was relatively important compared to conventional cheese (IC50 = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.

关键词： Fresh Double Cream Cheese Clove Essential Oil Antimicrobial Activity antioxidant stability

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