Effect of whey protein‐iron based edible coating on the quality of Paneer and process optimisation

Jotarkar, Parameshwar S; Panjagari, Narender Raju; Singh, Ashish Kumar; Arora, Sumit

doi:10.1111/1471-0307.12478

Cited by 12 publications

(2 citation statements)

References 56 publications

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“…Differences at 5% significance were assessed using ANOVA and Duncan’s multiple range tests ( P < 0.05; P < 0.005). All of the tests were repeated three times, and the analysis was performed in triplicate ( 53 ).…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

et al. 2022

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Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem. Red beet (RB), broccoli (BR), and spinach leaf (SL) phenolic extracts were encapsulated by complex coacervation. The characteristics of complex coacervates [zeta potential, encapsulation efficiency (EE), FTIR, and morphology] were evaluated. The RB, BR, and SL complex coacervates were incorporated into an ultrafiltered (UF) cheese system. The chemical properties, pH, texture profile, microstructure, and sensory properties of UF cheese with coacervates were determined. In total, 54 male Sprague–Dawley rats were used, among which 48 rats were administered an oral dose of AlCl3 (100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesterase, butyrylcholinesterase, dopamine, 5-hydroxytryptamine, brain-derived neurotrophic factor, and glial fibrillary acidic protein, were assessed. The RB, BR, and SL phenolic extracts were successfully encapsulated. The RB, BR, and SL complex coacervates had no impact on the chemical composition of UF cheese. The structure of the RB, BR, and SL complex coacervates in UF cheese was the most stable. The hardness of UF cheese was progressively enhanced by using the RB, BR, and SL complex coacervates. The sensory characteristics of the UF cheese samples achieved good scores and were viable for inclusion in food systems. Additionally, these microcapsules improved metabolic strategies and neurobehavioral systems and enhanced the protein biosynthesis of rat brains. Both forms failed to induce any severe side effects in any experimental group. It can be concluded that the microencapsulation of plant phenolic extracts using a complex coacervation technique protected rats against AlCl3-induced neuroinflammation. This finding might be of interest to food producers and researchers aiming to deliver natural bioactive compounds in the most acceptable manner (i.e., food).

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Section: Methodsmentioning

confidence: 99%

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

et al. 2022

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“…to control samples. As a result,Jotarkar et al 2018 a maximum of 93.5 ppm of iron concentration can be achieved in paneer coated with iron salt and whey protein edible coating.Carboxy methyl cellulose + 0.5% Keeping quality of paneer is extended up to 12 days. Paneer Oregano/Clove essential oil.…”

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confidence: 99%

Extension of Shelf Life of Paneer-An Indian Variety of Soft Cheese: A Review

Prajapati¹,

Garg²,

Singh³

et al. 2023

AJDFR

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Conventional dairy products constitute a vital role in the human diet in India. Paneer, an indigenous soft cheese, is a versatile nutrient-dense food used as a pedestal substance in various culinary preparations. It contains a good amount of high-quality animal protein, fat and minerals. However, relatively short shelf life of paneer, up to 5-6 days, creates a significant obstacle for commercial manufacturers. Conventional techniques like drying, freezing or chilling are not considered proficient in extending paneer’s keeping quality. This review summarizes different techniques used for the shelf life extension of paneer. The main focus was apprehended on research that contributes to increasing nutritional content and keeping the quality of paneer. Based on the perceptions of various researchers available in the shape of literature, it was concluded that edible coating incorporated with active compounds could be a pioneer preservation technique for Paneer. Moreover, some novel food techniques (Non-thermal techniques, hurdle technology, smart packaging) have also shown considerable potential to enhance keeping quality of paneer without jeopardizing flavour and texture. However, these technologies are at their nascent stage and require extensive research.

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