Enhancing date seed phenolic bioaccessibility in soft cheese through a dehydrated liposome delivery system and its effect on testosterone-induced benign prostatic hyperplasia in rats.

Introduction: The consumption of dairy products, including soft cheese, has been associated with numerous health benefits due to their high nutritional value. However, the phenolic compounds bioaccessibility present in soft cheese is limited due to their poor solubility and stability during digestion. So, this study aimed to develop an innovative soft cheese enriched with date seed phenolic compounds (DSP) extracted ultrasonically and incorporated into homogeneous liposomes and study its attenuation effect on testosterone-induced benign prostatic hyperplasia (BPH) in rats.

Promising role of L. leaves extract and its nano-formulation as double treatment against aflatoxin toxicity in ulcerated-rats: Application in milk beverage.

Aflatoxins are an unavoidable contaminant of foods. The current work aimed to study the ameliorating effect of L. extract and its nano-formulation versus aflatoxin ingestion in ulcerative rats.

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl-Induced Neuroinflammation in Rats.

Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem.

Production of Functional Processed Cheese Supplemented with Nanoliposomes of Mandarin Peel Extract.

Background And Objective: The Mandarin fruit is a wonderful source of essential dietary nutrients. The liposome is an encapsulation method to incorporate the phenolics in functional food. The objective of this study was production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract.

Functional Yoghurt Supplemented with Extract Orange Peel Encapsulated Using Coacervation Technique.

Background And Objective: Orange peels (OP) as a fruit waste is a rich source of polyphenolic compounds (PC). In this research, the different concentrations of orange peel were extracted to obtain the highest PC concentration.

Materials And Methods: The aqueous orange peel extracts (OPE) were encapsulated using coacervation method.

Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins.

Background And Objective: Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems.

Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt.

Background: Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphe- nolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products.

Methods: Polyphenolic compounds (PC) were extracted from apple peel using ethanol (80%).

The encapsulation of powdered doum extract in liposomes and its application in yoghurt.

Background: Doum fruit extract has many dietary benefits, but, due to the potential interaction between its phenolic compounds and milk proteins, its antioxidant activity is reduced in dairy formulations. To overcome this problem, encapsulation in liposomes has been used to improve the bioavailability of the phenolic com- pounds by protecting them from oxygen and acids, creating the conditions for better delivery and controlling their release into the body.

Methods: A liposome was used to encapsulate doum extract powder (DEP), and the encapsu- lated DEP was used to fortify yoghurt.