Effect of bovine and buffalo ghee fractionation on triacylglycerols profile, lipids nutritional quality indices, thermal behavior, and tocopherols content: A comparative analysis with two categories of infant formula fat.

The increased use of dairy fat in various applications is facilitated by its fractionation into hard and liquid fractions. Herein, the fractionation of bovine ghee and buffalo ghee was investigated, and triacylglycerol (TAG) profiles of milk fat fractions and 2 categories of infant formulas fat were quantified by using ultra-performance convergence chromatography quadrupole time-of-flight mass spectrometry (UPC-Q-TOF-MS) using carbon dioxide as the mobile phase. Furthermore, the thermal behavior of the different samples was evaluated, and tocopherols content was also quantified.

Date seeds polysaccharides as novel capping agents for selenium nanoparticles: Synthesis, characterization, stability, biological activities, and gut microbiota modulation.

Date seed polysaccharides were utilized to synthesize selenium nanoparticles (MPS-NP) through a redox reaction involving sodium selenite and ascorbic acid. Characterization of MPS-NP showed a uniform, amorphous, spherical shape with a particle size of 89.2 nm, remaining stable for 42 days.

Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation.

This study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (/) chitosan, with or without 1% (/) garlic, and samples were stored at 4, 10, or 25 °C for 28, 21, or 7 d, respectively.

Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk.

The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA3]) of whey protein concentrate (WPC) on the texture, rheological properties, antioxidant capacity, and biological activity of camel milk yogurt compared with bovine milk (BM) yogurt. These characteristics were evaluated before and after in vitro digestion of yogurt samples after 1 and 15 d of storage at 4°C.

Exploring the antimicrobial potential of pomegranate peel extracts (PPEs): Extraction techniques and bacterial susceptibility.

Antimicrobial resistance is increasing globally and is one of the major public health concerns. This highlights the need to search for new antimicrobial agents. Natural fruit by-products are a rich source of bioactive compounds.