Samah M. El-Sayed, Adel M. M. Kholif, Hoda S. El-Sayed, Ahmed M. Youssef
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引用次数: 0
Abstract
The current study was achieved to increase phenolic compounds and antioxidant content in Ras cheese by microencapsulation of the nanoemulsion of extract from the berries of allspice. The microencapsulation of the extract nanoemulsion from the berries of allspice using maltodextrin, whey protein concentrate, and guar gum was prepared by a freeze-drying process. The extract was cured, and nanoemulsion forms were prepared and evaluated for the antimicrobial effect and phenolic compound content. The morphology of microcapsules was studied by transmission electron microscopy (TEM) and Fourier-transform infrared spectroscopy (FT-IR) analysis. The prepared microcapsules were added to Ras cheese using ratios (1, 2, and 3% (w/w)) and then stored for 120 days for ripening and examined chemically, microbiologically, and organoleptically. The results indicated that the allspice extract in both forms has shown an inhibitory effect on all microorganisms. Moreover, the major phenol compound in allspice berry extract was gallic acid with quantities of 15,991 µg/g. Furthermore, the microcapsule efficiency was recorded at 80.97% and spherical with a diameter of 380 µm, while the nanoemulsion of extract as the core has a size of around 320 nm. The total lactic acid bacteria counts in all samples gradually declined during the ripening period. The mold and yeast count was not detected in fresh cheeses and appeared for cheese control more than in cheese with the extract. Cheese control and treatments contained lower titratable acidity, total nitrogen, soluble nitrogen, and ash ratio than the other cheese with extract treatments. The total volatile fatty acids (TVFAs) were increased through the storage period in all cheese treatments. Correspondingly, Ras cheese acceptability for sensory evaluation increased during the ripening periods in all treatments, whereas cheese supplemented with 1% microcapsules ranked the highest score for flavor and body and texture during storage gaining a high accepted point of 93.62.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.