Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

Popescu, Liliana Georgeta; Cojocari, Daniela; Lung, Ildikó; Kacsó, Irina; Ciorîță, Alexandra; Ghendov-Mosanu, Aliona; Bălan, Greta; Pintea, Adela; Sturza, Rodica

doi:10.20944/preprints202303.0077.v1

Cited by 3 publications

(1 citation statement)

References 59 publications

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“…Cream cheese is one of the most widely used dairy products and has a soft and smooth texture with a mildly acidic flavor (Brighenti et al, 2018; Pombo, 2021; Popescu et al, 2023). It is a type of unripened soft cheese produced from a mixture of cream and milk or skim milk and contains a high‐fat level (Ong et al, 2020; Surber et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low‐fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat‐reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced‐fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.

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Section: Introductionmentioning

confidence: 99%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage

Netreba,

Sergheeva,

Gurev

et al. 2024

Applied Sciences

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This paper analyzes the possibility of using pomace powder of musky squash (PPMS, 10–30% of the formulation) for the manufacture of foamy confectionery products based on Jerusalem artichoke syrup, which is a natural substitute for sugar syrup used in the food industry. The content of biologically active compounds (polyphenols, carotenoids) as well as the antimicrobial and antioxidant properties of pumpkin powder were evaluated. Sensory analysis was applied to measure the degree of product acceptance and the analysis revealed that the optimal amount of PPMS accepted by the tasters was 15%. The addition of PPMS increased pH and free water retention, color, and lightness intensification. During the storage period (40 days), the hardness and gumminess showed an essential increase and the cohesion of the samples gradually decreased. The addition of PPMS led to the improvement of textural parameters, thus contributing to the extension of the shelf life of products by 10 days, compared to the control sample. Mutual information analysis was applied to determine the influence of PPMS concentration and storage time of foamy confectionery products on mean total score, mean sensory profile score, moisture content, water activity, antioxidant activity, hardness, cohesiveness, and gumminess. The results of this research indicate that the use of pumpkin pulp in the manufacture of foamy confectionery products can significantly increase their biological value and sensory characteristics and ensure an extension of the products’ shelf life.

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Nanocellulose Sponges Containing Antibacterial Basil Extract

Oprică

Panaitescu

Uşurelu

et al. 2023

IJMS

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Nanocellulose (NC) is a valuable material in tissue engineering, wound dressing, and drug delivery, but its lack of antimicrobial activity is a major drawback for these applications. In this work, basil ethanolic extract (BE) and basil seed mucilage (BSM) were used to endow nanocellulose with antibacterial activity. NC/BE and NC/BE/BSM sponges were obtained from nanocellulose suspensions and different amounts of BE and BSM after freeze-drying. Regardless of the BE or BSM content, the sponges started to decompose at a lower temperature due to the presence of highly volatile active compounds in BE. A SEM investigation revealed an opened-cell structure and nanofibrillar morphology for all the sponges, while highly impregnated nanofibers were observed by SEM in NC/BE sponges with higher amounts of BE. A quantitative evaluation of the porous morphology by microcomputer tomography showed that the open porosity of the sponges varied between 70% and 82%, being lower in the sponges with higher BE/BSM content due to the impregnation of cellulose nanofibers with BE/BSM, which led to smaller pores. The addition of BE increased the specific compression strength of the NC/BE sponges, with a higher amount of BE having a stronger effect. A slight inhibition of S. aureus growth was observed in the NC/BE sponges with a higher amount of BE, and no effect was observed in the unmodified NC. In addition, the NC/BE sponge with the highest amount of BE and the best antibacterial effect in the series showed no cytotoxic effect and did not interfere with the normal development of the L929 cell line, similar to the unmodified NC. This work uses a simple, straightforward method to obtain highly porous nanocellulose structures containing antibacterial basil extract for use in biomedical applications.

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Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

Cited by 3 publications

References 59 publications

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage

Nanocellulose Sponges Containing Antibacterial Basil Extract

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