Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains.

Unlabelled: Fermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and or , were evaluated for their physicochemical, antioxidative, and sensory properties along with probiotic viability during storage. pH and viscosity gradually decreased over the storage period whereas their values increased with the increased amount of carob molasses. or kept higher viable numbers.

In vitro prebiotic activity of rhLf and galactooligosaccharides on infant intestinal microbiota.

Objective: human lactoferrin (Lf) and human milk oligosaccharides possess a wide range of functions. So, the present study focusses on the role of Lf and/or galactooligosaccharides (GOS) in the modulation of gut microbiota composition. Methods: recombinant human lactoferrin (rhLf) was added to the first infant formula (0.

In vitro digestion effect on CCK and GLP-1 release and antioxidant capacity of some plant-based milk substitutes.

Recently, plant-based milk substitutes, as an emerging industry, are receiving more attention. Despite that, these dairy alternatives have not been adequately studied for their functional properties. Thus, the current research was devoted to study the satiety potential through in vitro secretion of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1), and the antioxidant capacity of these dairy alternatives after in vitro digestion.

Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurt.

Polycaprolactone (PCL)was used via double emulsion/solvent evaporation technique for the encapsulation of polyphenols olive leaves (OLs) extracts. In this study, the PCL-microcapsules loaded with OLs polyphenols extract powder were characterized by scanning electron microscopy and fourier transform infrared spectrometry analysis. Their total phenolic (TPC), total flavonoid (TFC) contents, and antioxidant activities (DPPH, FRAP, and ABTS), and polyphenols stability were measured after oral, gastric, and intestinal steps of in vitro digestion.

Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder.

Peanut is an important crop grown worldwide. Peanut skin, the byproduct of peanut processing is a valuable byproduct due to its content of many functional components. Therefore, this study aimed to evaluate the effect of fortification of yoghurt with peanut skin extract powder (PSEP) at 50, 100 and 200 mg/L milk on the antioxidant activity (radical scavenging activity RSA%) and some quality characteristics of the resultant yoghurt during cold storage.

Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends.

Background: Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends.

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Seed Flours.

Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.

In vitro effectiveness of recombinant human lactoferrin and its hydrolysate in alleviating LPS-induced inflammatory response.

This study aimed to evaluate the potential anti-inflammatory role of the most produced form of lactoferrin expressed in various expression systems (Fe-saturated recombinant human Lf, rhLf) and its hydrolysate in concentrations resembles that found in mature human milk. Co-culture model consisted of CaCo-2 and RAW 246.7 cell lines was used to evaluate the potential anti-inflammatory activity of rhLf and its hydrolysate.