Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity

Shori, Amal Bakr; Yong, Yeoh Shin; Baba, Ahmad Salihin

doi:10.1016/j.lwt.2022.113218

Cited by 15 publications

(6 citation statements)

References 30 publications

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“…Several studies have looked at adding plant extracts to bread made from flaxseed hull, barley hull ( 143 ), green parts of the Tartary buckwheat ( 144 ), grape seeds ( 145 ) or spearmint ( 146 ). Fortified bread with spearmint extract had higher TPC, DDPH radical scavenging activity, and ferrous-ion chelating (FIC) ability than the control bread.…”

Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

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New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

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Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

“…Fortified bread with spearmint extract had higher TPC, DDPH radical scavenging activity, and ferrous-ion chelating (FIC) ability than the control bread. The strong taste of spearmint may account for the decrease in sensory scores ( 146 ).…”

Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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“…Considering that cheese is a fermented product that contains natural and, sometimes, artificially added microbial populations of LAB, which are a group of Gram-positive organisms, it is reasonable to question if using plants and plant extracts as preservatives may influence bacterial metabolism and/or inhibit this beneficial set of bacteria, potentially compromising the fermentation process. Some studies have reported on this drawback [48][49][50][51], including that of Shori et al, who observed a reduction in peptides content and free amino acids of cheeses in the presence of three different types of plant extracts (I. verum, C. longa, and P. guajava), caused by the impairment of LAB growth and, consequently, LAB proteolytic activity [52].…”

Section: Plant Extractsmentioning

confidence: 99%

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

Silva,

Teixeira,

Cadavez

et al. 2023

Foods

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The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.

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“…Yogurt's nutritional value comes from the nutrients in milk and the byproducts of probiotic fermentation. Milk proteins released by proteolysis may serve as an important source of a range of bioactive peptides encrypted within the sequence of the native proteins [14]. These bioactive peptides are able to confer a variety of important nutritional and therapeutic benefits to consumers, which include antidiabetic and antioxidant activities [5,14].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Refrigerated Storage on Anti-Diabetic and Antioxidant Potency of Probiotic Yogurt Treated with Some Medicinal Plants

Shori

Baba

2023

Fermentation

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This research aimed to evaluate the effect of the inclusion of Codonopsis pilosula (CP), Illicium verum (IV), Lycium barbarum (LB), and Psidium guajava (PG) water extracts in yogurt (Y) on phenolic antioxidant-linked α-amylase and α -glucosidase inhibitory activities. Four types of herbal yogurt (CP-Y, IV-Y, LB-Y, and PG-Y) and plain-Y (control) were prepared and stored in disposable plastic containers at 4 °C for 28 days. All samples were analysed for peptide concentration using O-phthaldialdehyde, total phenolic content (TPC), 1,1-Diphenyl-2-Picrylhydrazyl radical scavenging activity, and α-amylase and α-glucosidase inhibitory activities (IC50). LB-Y showed the highest peptide concentration and TPC (p < 0.05) among all the yogurts during storage. IV-Y showed the highest (p < 0.05) radical scavenging activity among all herbal yogurts. The best α-amylase and α-glucosidase inhibitory activity (IC50) for all herbal yogurt was on days 7 and 14 of storage. In conclusion, all herbal yogurts could be considered as a potential functional food with antioxidant and anti-diabetic properties.

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Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity

Cited by 15 publications

References 30 publications

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

The Effect of Refrigerated Storage on Anti-Diabetic and Antioxidant Potency of Probiotic Yogurt Treated with Some Medicinal Plants

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