Yogurt production added ultrafiltered seed extract of Moringa oleifera Lam.

Quintanilha, Guilherme Eike Ogusku; Baptista, Aline Takaoka Alves; Gomes, R. G.; Vieira, Angélica Marquetotti Salcedo

doi:10.1016/j.bcab.2021.102159

Cited by 12 publications

(9 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The Moringa is a fast‐growing shrub of the Moringaceae family, native to India, Pakistan, Bangladesh, and Afghanistan, and is widely used in folk medicine in these regions (Falowo et al, 2018). The benefits and high nutritional value of the Moringa leaves, fruits, flowers, and roots are now well known around the world, their uses and preparations are many, and they may be consumed as food (Cardines et al, 2018; Páramo‐Calderón et al, 2019; Quintanilha et al, 2021), medicine (Luangpiom et al, 2013), and nutritional supplements (Saucedo‐Pompa et al, 2018). Several types of phytochemicals, carotenoids, alkaloids, flavonoids, and phenolic compounds may be found throughout the plant (Anwar et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Francelin

Santos

Claus

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The present study investigates the effect of Moringa oleifera Lam. leaf hydroalcoholic extract at four levels on the shelf‐life and quality of chicken mortadella. The extracts showed phenolic compounds content of 1333.84 mg GAE/ml and antioxidant activity of EC50 of 12.43 mg extract/ml. The different mortadella formulations were characterized according to approximate composition, fatty acids profile, microbiological, sensory, and lipid oxidation analyses. The results showed no significant difference for approximate composition, pH, Aw, color, fatty acids profile, and lipid oxidation analysis between the formulations and during the storage. The control sample without M. oleifera showed more hardness and the microbiology results showed that the extract was efficient in all samples. In sensory analysis, none of the formulations presented were rejected by the panelists. Results showed that it is possible to produce a safer chicken mortadella with less synthetic antioxidants, maintaining the quality of the product using 0.25% of natural antioxidants. Practical applications In order to prevent lipid oxidation in meat products, the industries generally use synthetic antioxidants to ensure greater durability of their products, but the use of synthetic antioxidants can bring harm for the health of consumers. Thus, currently industries are studying the replacement of these substances by natural extracts containing antioxidants. One of the alternatives is to use leaves of Moringa oleifera Lam. extracts. This study demonstrated the effectiveness of the Moringa oleifera leaf extract in the conservation of mortadella, preventing microbial contamination and lipid oxidation for up to 120 days under refrigeration.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Francelin

Santos

Claus

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…M. oleifera seeds are a promising alternative for food supplementation using. The use of M. oleifera seed flour as wheat flour fortifying in bread, biscuits and cookies production [ 4 ], and also the seed extract as thickening agent in milk yoghurt production [ 5 ] are known to improve food nutritional and rheological qualities. Several in vitro studies have also shown that M. oleifera seed possess anti-inflammatory and immunomodulatory activities, antimicrobial and anticancer potential, and antioxidant activity [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Moringa oleifera Seeds Characterization and Potential Uses as Food

Gautier

Duarte

Sousa

2022

Foods

View full text Add to dashboard Cite

Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content ranged from 3.68% in the beverage, to 14.73% in the yoghurt and 40.21% in MO toasted seeds. A totally debittered beverage could not be accomplished, but the MO yoghurt-like showed a very nice flavor. Nutrition claims for minerals in toasted seeds could be considered for magnesium, phosphorus, iron, copper, zinc, and manganese, which confirms the M. oleifera seed richness in several minerals. The MO beverage presented less extended shear-thinning behavior (17.4 Pa·s) than commercial vegetable beverages and two pulse-based beverages developed in a previous study. The MO yoghurt-like product showed a gel structure similar to the dairy yoghurt, making it a promising new plant-based alternative. Further work must be performed in the future to debitter more efficiently the raw seeds to achieve a more pleasant MO-based beverage. The developed MO seed-based products may settle another font of high protein plant-based food.

show abstract

“…Todo el árbol es ampliamente utilizado, el tallo se usa como carbón vegetal, la corteza fresca como antídoto contra la picadura de algunos insectos y el veneno de serpientes, también es diurético, antiescorbútico (Mora & Gacharná, 2015); analgésico, rubefaciente y hepatoprotector (Bonal, Rivera & Bolivar, 2012); las hojas y raíces son empleadas como fuente de alimento humano y animal (ovinos, aves, peces, cerdos) por su alto contenido nutricional y el bajo costo de la biomasa (Ogusku et al, 2021;Pérez, et al, 2013;Castro, 2013); las flores son usadas como alimento y para aumentar el flujo de leche materna (Mora & Gacharná, 2015). El fruto o vainas frescas son fuente de aminoácidos esenciales, con efecto positivo en la reducción del colesterol en sangre (Giuberti et al, 2021).…”

Section: Introductionunclassified

“…Aplicaciones.CHEMICAL STUDIES CARRIED OUT ON THE SEED OF Moringa oleifera Lam AND ITS IMPACT ON HUMAN HEALTH: A THEORETICAL REVIEWABSTRACT: The purpose of this research was to investigate the chemical studies carried out on the Moringa oleifera Lam seed, analyzing its impact on human health. This research had a qualitative, descriptive approach with a documentary design based on authors such asGiuberti et al, (2021); Ali et al, (2021);Kapse & Samadder, (2021);Batista et al, (2021);Gharsallah et al, (2021);Ogusku et al, (2021);Xiong et al, (2021);Kwabena et al, (2020);Gu, Yang & Wang, (2020);…”

mentioning

confidence: 99%

See 1 more Smart Citation

ESTUDIOS QUÍMICOS REALIZADOS A LA SEMILLA DE Moringa oleifera Lam Y SU IMPACTO EN LA SALUD HUMANA: UNA REVISIÓN TEÓRICA

Mendoza¹,

Humanez²,

Arrieta³

2021

Ciência E Tecnologia Para O Desenvolvimento Ambiental, Cultural E Socioeconômico

View full text Add to dashboard Cite

O conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons Atribuição-Não-Comercial NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). Direitos para esta edição cedidos à Editora Artemis pelos autores. Permitido o download da obra e o compartilhamento, desde que sejam atribuídos créditos aos autores, e sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.A responsabilidade pelo conteúdo dos artigos e seus dados, em sua forma, correção e confiabilidade é exclusiva dos autores. A Editora Artemis, em seu compromisso de manter e aperfeiçoar a qualidade e confiabilidade dos trabalhos que publica, conduz a avaliação cega pelos pares de todos manuscritos publicados, com base em critérios de neutralidade e imparcialidade acadêmica.

show abstract

Yogurt production added ultrafiltered seed extract of Moringa oleifera Lam.

Cited by 12 publications

References 34 publications

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Moringa oleifera Seeds Characterization and Potential Uses as Food

ESTUDIOS QUÍMICOS REALIZADOS A LA SEMILLA DE Moringa oleifera Lam Y SU IMPACTO EN LA SALUD HUMANA: UNA REVISIÓN TEÓRICA

Contact Info

Product

Resources

About