Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using marjoram and geranium essential oils.

The use of essential oils (EO) has attracted interest in the food industry because of their wide range of beneficial properties. In this study, a new functional yogurt was developed using 2 EO, marjoram and geranium, at 3 different concentrations (0.2%, 0.

Effects of Lactoferrin Supplemented with Fermented Milk on Obesity-Associated Pancreatic Damage in Rats.

Non-alcoholic fatty pancreas disease is a newly emerging disease that represents an important risk factor for the development of pancreatic cancer. Obesity is a risk factor for pancreatic diseases, including pancreatitis and pancreatic cancer. On the other hand, the development of healthy aspects-based food products is a recent trend.

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Seed Hydrocolloid.

Hydrocolloids are known as natural hydrophilic biopolymers that can contribute viscosity and gelation in solution, as well as nutritional benefits, thus, they are widely used in the food industry. In our work, hydrocolloid was isolated by aqueous extraction of seed at 80 °C and pH 8.0.

Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of (ABT)-Type Synbiotic Yoghurt during Cold Storage.

Citrus peel, a fruit-processing waste, is a substantial source of naturally occurring health-promoting compounds, including polyphenols, and has great potential as a dietary supplement for enhancing the functional properties of food. The present work aimed to investigate the effects of sour orange (SO), sweet orange (SWO), and lemon (LO) peels on the typical physiochemical, antioxidant, antibacterial, and probiotic properties of synbiotic yoghurt fermented by acidophilus-bifidus-thermophilus (ABT)-type cultures during cold storage (0−28 days). High-performance liquid chromatography-diode array detection (HPLC-DAD) analysis showed that the total phenolic content in the SO peel were more than 2-fold higher than that in the SWO and LO peel.

Fortification of -- (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties.

The improvement of milk dairy products' quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, and pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (/) heat-treated yeasts to the milk enhanced the growth of starter culture, , and , during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C.

Dietary solutions to dyslipidemia: Milk protein-polysaccharide conjugates as liver biochemical enhancers.

Protein-polysaccharide interactions have been a focus of scientific attention. This study aimed to improve the antioxidant and hepatoprotective effects of buffalo total milk proteins and whey protein hydrolysate (WPH) through noncovalent interactions with Psyllium husk (ispaghula) mucilage (PHM) and Nabq mucilage (NabM). Chemical composition, phenolic content, and antioxidant activities of milk protein-mucilage complexes were explored.

Grafting phenolics onto milk protein via conjugated polymerization for delivery of multiple functionalities: Synthesis and characterization.

A synthetic scenario for functionalization of β-lactoglobulin (βLg) with polymeric units containing caffeic acid (βLg-polyCA) was developed; and all intermediates and final products were structurally confirmed using nuclear magnetic resonance spectroscopy, matrix assisted laser desorption ionization time-of-flight mass spectrometry, and physico-chemically characterized using differential scanning calorimetry and circular dichroism. The antioxidant properties and emulsion stability of βLg, βLg-CA conjugate and βLg-polyCA based systems containing high percentage of fish oil (50%) were evaluated; and βLg-polyCA presented the highest antioxidant and free radical-scavenging activity based on DPPH, ABTS and HS scavenging assays (92.4, 87.

Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates.

Multi-functional phenolic emulsifiers were prepared by covalently coupling β-Lactoglobulin (βLg) to caffeic acid (CA) using crosslinker chemistry at different pH conditions (pH 2.5, 6.0, and 8.