Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure

Sharma, Heena; Singh, Ashish Kumar; Deshwal, Gaurav Kr; Rao, Priyanka Singh; Kumar, Muneendra

doi:10.1016/j.fbio.2021.101101

Cited by 20 publications

(22 citation statements)

References 42 publications

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“…However, beverage samples with 30% water had significantly (P < 0.05) higher probiotic count than 35 and 40% water. Similar results were reported by Wang et al (2018) in synbiotic lassi during storage (Sharma et al, 2021b(Sharma et al, , 2021c.…”

Section: Optimization Of Water and Sugar Level For Preparation Of Low...supporting

confidence: 89%

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Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

Chand

Kumar

Singh

et al. 2022

Journal of Dairy Research

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The work presented in this research communication was carried out to prepare low calorie synbiotic milk beverage by optimizing water and sugar level and to investigate the effect on its storage ability of different packaging materials (polypropylene, high impact polystyrene, high-density polyethylene and glass). Addition of both water and sugar significantly (P < 0.05) affected the viscosity, probiotic count and sensory properties. Based on the findings, 40% water and 8% sugar level were optimized for the preparation of the beverage. Apparent viscosity and acidity increased whilst pH and probiotic counts declined during storage, irrespective of packaging materials. The prepared beverage remained most acceptable at refrigeration temperature up to a period of 15 and 12 d when packaged in glass and high impact polystyrene, respectively. Furthermore, it retained a minimum recommended level of probiotic (7 log cfu/ml) during storage for 15 d at 4 °C.

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Section: Optimization Of Water and Sugar Level For Preparation Of Low...supporting

confidence: 89%

“…Sensory panel members (age group between 25 years and 60 years) willing to consume the beverage and having adequate knowledge were selected from ICAR-National Dairy Research Institute. Evaluation followed the procedures described in Sharma et al (2021c).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

Chand

Kumar

Singh

et al. 2022

Journal of Dairy Research

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“…Lines are for guiding purposes only A by ANOVA analyses (Hansen et al 2021a, b, c). Results also align with the observations made when Giloy juice to was added to goat milk, resulting in slightly larger particle sizes in beverages (Sharma et al 2021).…”

Section: Particle Size Distributionsupporting

confidence: 87%

“…7 Effect of bioactives content (%) A on the complex viscosities (Pa*s) of dispersions at 25 °C; the effect of bioactives source B on the averaged complex viscosities of dispersions comprised of 1:0 and 1:1 WPI:sucrose with pure gallotannin, Aronia berry, beet, and cranberry extracts at 0.5 and 1% at 25 °C; (n = 9). Lines are for guiding purposes only A findings are similar to those reported in previous studies, where increasing Aronia PP contents in dispersions resulted in slight increases in viscosities under some conditions (Hansen et al 2021b, c), but not all conditions resulted in meaningful trends; similarly, results reported by Sharma et al (2021) indicated that the addition of Giloy juice (a natural source of polyphenols) to goats milk beverages resulted in increased system viscosities, confirming protein-polyphenol interactions with microscopy.…”

Section: Viscositysupporting

confidence: 87%

“…Despite the relatively small molecular structures compared to polymerized PP, betalains are larger than anthocyanins and have been reported to have some affinity for protein interactions, likely due to the presence of few hydroxyl groups and hydrophobic regions present and available (Martínez et al 2019;de Mejia et al 2020;Zhao et al 2020). Complexation interactions between proteins and bioactive compounds including PP and betalains are known to affect protein structures and hydrodynamic volumes in dispersions (Rawel et al 2005;Martínez et al 2019;Sęczyk et al 2019;Zhao et al 2020), as well as physico-chemical, functional and nutritional properties of the products (Girard et al 2016;Hansen et al 2021a, b;Li et al 2021;Sharma et al 2021). Additionally, conjugation interactions may be useful for bioactives protection and delivery as well as color retention (Cao & Xiong 2017;Ma & Zhao 2019;Quan et al 2019;Zhao et al 2020;Baba et al 2021).…”

Section: Introductionmentioning

confidence: 99%

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Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions

Hansen

Hartel

Roos

2022

Food Prod Process and Nutr

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Non-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and actives, it can also result in changes to the structures and physical properties of proteins, affecting product functionality and sensory attributes. Previous experiments reported measurable changes in the physico-chemical properties of whey protein isolate (WPI) dispersions upon formulation with Aronia berry extract, ascribing changes to protein-polyphenol (PP) interactions in the systems. Pure gallotannin, beet extract, and cranberry extract, providing a diverse variety structures and sizes, were selected for further experimentation and comparison with the effects of Aronia extract. Concentrated dispersions with varying WPI:sucrose ratios, formulated with several bioactives contents from multiple different sources were analyzed to identify the effects of different bioactives on physico-chemical properties of dispersions. Dispersions formulated with cranberry extract demonstrated the largest increases in surface tensions, viscosities, and particle sizes, while those formulated with beet extract were the least affected by the presence of bioactives, suggesting that different bioactives and extracts had varying propensities for complexation interactions with WPI, despite their relatively low levels of addition (0, 0.5, and 1%). Graphical Abstract

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In vitro evaluation of milk incorporated with Eryngium billardieri Delar alcoholic extract for antioxidant and antidiabetic potentials

Haghani,

Fadaei,

Salehifar

2024

Food Science & Nutrition

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The present study evaluates the effect of Eryngium billardieri alcoholic extract (EBAE) at weight/volume levels of 0.5% and 1% on some physicochemical, sensory, and microbial properties of cow milk. Results showed that adding EBAE reduced the samples' pH, lightness index (L*), and whitening index (WI). Besides, it increased the levels of acidity, dry matter, viscosity, color indices a* and b*, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and enzyme inhibitory activity (EIA) of the fortified milk samples than the control sample (p < .05). During the storage period, a decrease in TPC, TFC, AA, and EIA was observed in all samples (p < .05). There was a positive direct relationship between the health activity of EBAE and its concentration. Moreover, EBAE was able to reduce the total microbial count (TMC) in the milk samples (p < .05). The sample containing 1% w/v of EBAE had the highest TPC, TFC, AA, and EIA but the lowest TMC, and it was highly acceptable in terms of sensory evaluation. Therefore, this sample was selected as the best treatment in this study. The results of this study confirm that EBAE may be used to improve antioxidant activity and beneficial effects in milk.

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Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure

Cited by 20 publications

References 42 publications

Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions

In vitro evaluation of milk incorporated with Eryngium billardieri Delar alcoholic extract for antioxidant and antidiabetic potentials

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