Design of Labneh cheese fortified with alginate-encapsulated pepper (Capsicum annuum) extracts

Balabanova, Tatyana; Petkova, Nadezhda; Ivanova, Mihaela; Panayotov, Nikolay

doi:10.9755/ejfa.2020.v32.i8.2132

Cited by 17 publications

(19 citation statements)

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“…The TPC and TFC have redox properties, which act as hydrogen donors and singlet oxygen quenchers. These results are confirmed by Chauhan et al (2014) and Balabanova et al (2020).…”

Section: Textural Properties Of Labneh Containing Cardamom or Bay Lea...supporting

confidence: 69%

Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh [pdf]

Tawfek¹,

Ali²

2022

Acta Sci Pol Technol Aliment

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Background. Herbs and spices are natural ingredients that have been widely used not just as food flavouring but also for their health attributes. The antioxidant, antimicrobial and anticancer components present in them enhance the health and medical status of human beings. The present study aims to produce Labneh fortified with cardamom and bay leaf powder to enhance the quality and shelf life. Materials and methods. Cardamom or bay leaf powder were added separately at the ratios of 0.25, 0.50, 0.75 and 1% (w/w) to Labneh and the treatments were compared with a control without cardamom or bay leaf powder during storage (at 5 ±1°C for 40 days). Results. The total solids, fat, ash, carbohydrate and fiber contents were insignificantly higher in Labneh containing cardamom or bay leaf powder than control. The titratable acidity of Labneh gradually increased, whereas the pH values decreased by increasing the concentration of cardamom or bay leaf powder during the storage period. No significant differences were found in any textural parameters between Labneh containing condiments and control, except for that containing 1% cardamom or bay leaf powder, which exhibited higher hardness during the storage period. Minerals, antioxidants activity (RSA%), total phenolic (TPC) and total flavonoids content (TFC) increased with the increase of the added percentage of cardamom or bay leaf powder compared to control. Due to the stimulatory effect of cardamom and bay leaves on Lactic acid bacteria (LAB), the viability of the total bacterial count (TBC) gradually increased as the level of those condiments increased. The control became moldy after 10 days of cold storage while Labneh containing condiments remained unspoiled with yeasts and moulds for up to 30 days of cold storage. Sensory evaluation indicated that 1% addition of cardamom and 0.75% of bay leaf powder to Labneh improved quality and extends the shelf life of Labneh up to 30 days at 5 ±1°C. Conclusion. Labneh supplemented with cardamom or bay leaf powder can be considered as a novel product with acceptable quality and extended shelf life.

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“…The TPC and TFC have redox properties, which act as hydrogen donors and singlet oxygen quenchers. These results are confirmed by Chauhan et al (2014) and Balabanova et al (2020).…”

Section: Textural Properties Of Labneh Containing Cardamom or Bay Lea...supporting

confidence: 69%

Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh [pdf]

Tawfek¹,

Ali²

2022

Acta Sci Pol Technol Aliment

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show abstract

“…The positive effect of gum on moisture retention in fresh cheeses was also observed by these researchers. Balabanova et al ( 2020 ) found that the incorporation of the encapsulated pepper extracts to the Labneh cheese did not significantly change the fat, moisture, and protein contents of the cheeses, and the moisture content decreased and the fat and protein content increased during the storage period, but these changes were not statistically significant.…”

Section: Resultsmentioning

confidence: 99%

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Azarashkan

Motamedzadegan

Ghorbani‐HasanSaraei

et al. 2022

Food Science & Nutrition

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This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano‐liposome was nano‐encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano‐capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15‐day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano‐encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano‐encapsulation covered the undesirable flavor of the BSE. Generally, during the 15‐day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano‐encapsulated BSE, especially at the 5% level.

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“…Probiotic labneh was produced according to Balabanova et al [ 19 ] with slight modification. Briefly, whole milk powder was reconstituted in distilled water to 12 g/100 g of total solids.…”

Section: Methodsmentioning

confidence: 99%

Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells

Darwish

Abou-Zeid

Khojah

et al. 2022

Foods

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Passion fruit peel powder (PFPP) was used to supplement the probiotic labneh to increase the activity of Escherichia coli Nissle 1917 (EcN) during production and storage. Labneh was manufactured with PFPP (0.5% and 1%) and analyzed at 0, 7, and 15 days of cold storage for postacidification and sensory properties and viability of EcN, survival of EcN to simulated gastrointestinal tract stress, and adhesion potential of EcN to Caco-2 cells. Acidification kinetics during fermentation showed that supplementation with PFPP reduced the time needed to decrease pH and reach the maximum acidification rate. PFPP addition contributed to postacidification of labneh during storage. PFPP had a beneficial effect (p < 0.05) on counts of EcN in labneh during different storage periods. Consumer preference expectations for labneh enriched with PFPP (0.5% and 1%) were higher than those for the control. PFPP provided a significant protective action for EcN during simulated gastrointestinal transit and had a positive effect on EcN adhesion to Caco-2 cells in vitro, although this decreased during storage with labneh. Labneh supplementation with PFPP can be recommended because of the positive effect on EcN viability and the high nutritional value, which may increase the appeal of the product to consumers.

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Design of Labneh cheese fortified with alginate-encapsulated pepper (Capsicum annuum) extracts

Cited by 17 publications

References 0 publications

Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh [pdf]

Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh [pdf]

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells

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