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Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt
The aim of this study was to evaluate Egyptian date palm pollen (DPP) grains composition, physical and functional potentials in comparing with two forms; 80% ethanol extract, and nanoencapsulated form. Functional yoghurt fortified with DPP in three forms was prepared and their physicochemical, micro...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6793870/ https://www.ncbi.nlm.nih.gov/pubmed/31613894 http://dx.doi.org/10.1371/journal.pone.0222789 |
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author | El-Kholy, Wedad Mohamed Soliman, Tarek Nour Darwish, Amira Muhammad Galal |
author_facet | El-Kholy, Wedad Mohamed Soliman, Tarek Nour Darwish, Amira Muhammad Galal |
author_sort | El-Kholy, Wedad Mohamed |
collection | PubMed |
description | The aim of this study was to evaluate Egyptian date palm pollen (DPP) grains composition, physical and functional potentials in comparing with two forms; 80% ethanol extract, and nanoencapsulated form. Functional yoghurt fortified with DPP in three forms was prepared and their physicochemical, microstructure, texture and sensory characteristics were assessed. The micro morphology was explored via Scanning Electron Microscope (SEM). Fourier Transform Infrared (FTIR) spectroscopy was employed for functional groups detection. Phenolic compounds were detected by High Performance Liquid Chromatography (HPLC) while fatty acids were identified via Gas Liquid Chromatography (GLC). Cytotoxicity of DPP nanocapsules was evaluated against RPE1 cell line (BJ1). The Egyptian date palm pollen grains evaluation revealed its rich content of protein and carbohydrate (36.28 and 17.14 g/ 100g), high content of Fe, Zn and Mg (226.5, 124.4 and 318 mg/100g), unsaturated fatty acids ω-3, ω-6 and ω-9 (8.76, 20.26 and 7.11 g/100g, which was increased by ethanol extraction) and phenolic compounds especially catechin (191.73 μg/mL) which was pronounced in DPP antioxidant potentials (IC(50) 35.54 mg/g). The FTIR analyses indicated the presence of soluble amides (proteins) and polysaccharides (fibers) functional groups in DPP. Fortification with nanoencapsulated DPP proved to be safe and the recommended form due to the announced positive characteristics. Yoghurt fortification with DPP forms enhanced viscosity, syneresis and Water Holding Capacity (WHC), which can be considered a symbiotic functional product as it contained both probiotics (10(6) CFU/g) and prebiotics represented in DPP forms. |
format | Online Article Text |
id | pubmed-6793870 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-67938702019-10-25 Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt El-Kholy, Wedad Mohamed Soliman, Tarek Nour Darwish, Amira Muhammad Galal PLoS One Research Article The aim of this study was to evaluate Egyptian date palm pollen (DPP) grains composition, physical and functional potentials in comparing with two forms; 80% ethanol extract, and nanoencapsulated form. Functional yoghurt fortified with DPP in three forms was prepared and their physicochemical, microstructure, texture and sensory characteristics were assessed. The micro morphology was explored via Scanning Electron Microscope (SEM). Fourier Transform Infrared (FTIR) spectroscopy was employed for functional groups detection. Phenolic compounds were detected by High Performance Liquid Chromatography (HPLC) while fatty acids were identified via Gas Liquid Chromatography (GLC). Cytotoxicity of DPP nanocapsules was evaluated against RPE1 cell line (BJ1). The Egyptian date palm pollen grains evaluation revealed its rich content of protein and carbohydrate (36.28 and 17.14 g/ 100g), high content of Fe, Zn and Mg (226.5, 124.4 and 318 mg/100g), unsaturated fatty acids ω-3, ω-6 and ω-9 (8.76, 20.26 and 7.11 g/100g, which was increased by ethanol extraction) and phenolic compounds especially catechin (191.73 μg/mL) which was pronounced in DPP antioxidant potentials (IC(50) 35.54 mg/g). The FTIR analyses indicated the presence of soluble amides (proteins) and polysaccharides (fibers) functional groups in DPP. Fortification with nanoencapsulated DPP proved to be safe and the recommended form due to the announced positive characteristics. Yoghurt fortification with DPP forms enhanced viscosity, syneresis and Water Holding Capacity (WHC), which can be considered a symbiotic functional product as it contained both probiotics (10(6) CFU/g) and prebiotics represented in DPP forms. Public Library of Science 2019-10-15 /pmc/articles/PMC6793870/ /pubmed/31613894 http://dx.doi.org/10.1371/journal.pone.0222789 Text en © 2019 El-Kholy et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article El-Kholy, Wedad Mohamed Soliman, Tarek Nour Darwish, Amira Muhammad Galal Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt |
title | Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt |
title_full | Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt |
title_fullStr | Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt |
title_full_unstemmed | Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt |
title_short | Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt |
title_sort | evaluation of date palm pollen (phoenix dactylifera l.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6793870/ https://www.ncbi.nlm.nih.gov/pubmed/31613894 http://dx.doi.org/10.1371/journal.pone.0222789 |
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