Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter

Silva, Marluci Palazzolli; Farsoni, Eduarda Grecco; Gobato, Cricia Fernanda; Thomazini, Marcelo; Favaro-Trindade, Carmen Sílvia

doi:10.1016/j.foodcont.2022.109050

Cited by 16 publications

(2 citation statements)

References 30 publications

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“…lactis BLC-1 was applied in peanut butter and without affecting product characteristics. This research showed that bifidobacteria were protected and, also, the overall acceptability of peanut butter [15]. A recent research on fortified yogurt drink with microcapsules of guarana hydroalcoholic extracts of milled dried seed with Lacticaseibacillus paracasei BGP-1 has shown to prevent postfermentation of guarana extracts [16].…”

Section: Introductionmentioning

confidence: 79%

Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Kourouniotou,

Karagianni,

Bari

et al. 2023

Journal of Food Processing and Preservation

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The combination of bioactive phytochemicals with yogurt in the form of plant extracts or essential oils stimulates the scientific community’s interest and consumers’ preferences. Extracts from guarana are considered bioactive agents and have important health protective properties. In this study, concentrations of guarana aqua extracts 0%, 0.5%, 1%, 2%, 3%, and 4% w/w were added to milk and yogurt fermentation kinetics, acidity, color, water-holding capacity, hardness, and microstructure and were evaluated. The presence of guarana aqua extract reduced the time needed for the completion of yogurt fermentation compared to the control samples. A drop in L ∗ and an increase in a ∗ parameters were also observed with increased guarana aqua extract concentrations. The lowest concentration of guarana aqua extract decreased titratable acidity, hardness, and syneresis. While different casein networks were observed in microscopy, yogurt without and yogurt with 3% w/w guarana extract had the same acidity and hardness. Finally, this research indicates the suitability of guarana extracts in the production of functional set-type yogurt and increases the knowledge on the effects of plant extracts on milk fermentation and yogurt quality characteristics.

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Section: Introductionmentioning

confidence: 79%

Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Kourouniotou,

Karagianni,

Bari

et al. 2023

Journal of Food Processing and Preservation

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show abstract

“…This affects the quality, texture, flavour and shelf life of butter and can make it unacceptable for consumers (Silva et al . 2022). Incorporation of natural antioxidants instead of synthetic ones to increase their oxidative stability and prolong shelf life has gained considerable attention in the food industry (Vidanagamage et al .…”

Section: Introductionmentioning

confidence: 99%

Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Anvar

Rahimyan

Golestan

et al. 2023

Int J of Dairy Tech

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Butter is a valuable dairy product, and its sensory attributes can be changed due to oxidative rancidity and microbial contamination. This study investigated the effect of Ferulago angulata extract nanoemulsion (FAEN) on butter properties alone or in combination with postbiotic metabolites produced by Lactiplantibacillus plantarum subsp. plantarum (PMLP) into the butter in the free form or spray-dried encapsulated. The combination of the encapsulated form of FAEN and PMLP in butter indicated that it is capable of controlling peroxide and acidity values and increases the antioxidant and antimicrobial activities consequently leading to the increased shelf life of butter.

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Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

Misra

Mandliya

Pandey

et al. 2023

Food Bioprocess Technol

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Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter

Cited by 16 publications

References 30 publications

Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

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