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Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F‐CSE) and encapsulated CSE (E‐CSE) were then added...

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Autores principales: Hosseini, Farinaz, Motamedzadegan, Ali, Raeisi, Shahram Naghizadeh, Rahaiee, Somayeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10002955/
https://www.ncbi.nlm.nih.gov/pubmed/36911828
http://dx.doi.org/10.1002/fsn3.3169
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author Hosseini, Farinaz
Motamedzadegan, Ali
Raeisi, Shahram Naghizadeh
Rahaiee, Somayeh
author_facet Hosseini, Farinaz
Motamedzadegan, Ali
Raeisi, Shahram Naghizadeh
Rahaiee, Somayeh
author_sort Hosseini, Farinaz
collection PubMed
description The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F‐CSE) and encapsulated CSE (E‐CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, −44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F‐CSE was higher than E‐CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%–53.31%, 46.69%–47.36%, 19.02%–19.28%, and 16.88%–17.02%, respectively. The color of F‐CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F‐CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E‐CSE samples was higher. The CSE, especially E‐CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E‐CSE.
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spelling pubmed-100029552023-03-11 Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese Hosseini, Farinaz Motamedzadegan, Ali Raeisi, Shahram Naghizadeh Rahaiee, Somayeh Food Sci Nutr Original Articles The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F‐CSE) and encapsulated CSE (E‐CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, −44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F‐CSE was higher than E‐CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%–53.31%, 46.69%–47.36%, 19.02%–19.28%, and 16.88%–17.02%, respectively. The color of F‐CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F‐CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E‐CSE samples was higher. The CSE, especially E‐CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E‐CSE. John Wiley and Sons Inc. 2022-12-15 /pmc/articles/PMC10002955/ /pubmed/36911828 http://dx.doi.org/10.1002/fsn3.3169 Text en © 2022 Islamic Azad University, Ayatollah Amoli Branch. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Hosseini, Farinaz
Motamedzadegan, Ali
Raeisi, Shahram Naghizadeh
Rahaiee, Somayeh
Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
title Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
title_full Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
title_fullStr Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
title_full_unstemmed Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
title_short Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
title_sort antioxidant activity of nanoencapsulated chia (salvia hispanica l.) seed extract and its application to manufacture a functional cheese
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10002955/
https://www.ncbi.nlm.nih.gov/pubmed/36911828
http://dx.doi.org/10.1002/fsn3.3169
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