scholarly journals Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

2017 ◽  
Vol 21 (1) ◽  
pp. 11-22
Author(s):  
Magalie Poirieux ◽  
Georgi Kostov ◽  
Rositsa Denkova ◽  
Vesela Shopska ◽  
Mihaela Ivanova ◽  
...  
Keyword(s):  
Olive Oil ◽  
Dairy Product ◽  
Design Experiment ◽  
Food Matrix ◽  
Bioactive Substances ◽  
Screening Design ◽  
Joint Influence ◽  
Homogenization Rate ◽  
Maximum Stability ◽  
Encapsulation Process

AbstractEncapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.

scholarly journals Research on the Development and Implementation of an Innovative Dairy Product

2017 ◽  
Vol 9 (2) ◽  
pp. 59-61
Author(s):  
Mihaela Tiţa ◽  
Mark Shamtsyan
Keyword(s):  
Research And Development ◽  
Human Body ◽  
Swot Analysis ◽  
New Products ◽  
Dairy Product ◽  
Qualitative Character ◽  
Aromatic Plants ◽  
Bioactive Substances ◽  
Sensory Qualities ◽  
A Company

Abstract This research studies the perceptions of consumers regarding the consumption of products like cheese with flavored plants. The aromatic plants enrich the products with bioactive substances beneficial to the human body, or change their sensory qualities. We used the Swot analysis because it has a strong qualitative character for all functional domains within a company, especially in research and development of new products. The questionnaire has questions which collects the information necessary to achieve the objectives of the research

scholarly journals Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2625 ◽  
Author(s):  
Chiara Sanmartin ◽  
Isabella Taglieri ◽  
Monica Macaluso ◽  
Cristina Sgherri ◽  
Roberta Ascrizzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Extra Virgin Olive Oil ◽  
Bioactive Substances ◽  
Headspace Volatile ◽  
Olive Oils ◽  
Citrus Leaves ◽  
Nutraceutical Properties

The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.

scholarly journals Modelling formulae of strawberry whey drinks of prophylactic application

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
N. Tkachenko ◽  
P. Nekrasov ◽  
S. Vikul ◽  
Ya. Honcharuk
Keyword(s):  
Raw Materials ◽  
Dairy Product ◽  
Tagetes Patula ◽  
Bioactive Substances ◽  
Innovative Technologies ◽  
Organoleptic Characteristics ◽  
Mass Fractions ◽  
Total Influence ◽  
Vegetable Raw Materials ◽  
Weight Coefficients

Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated.Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.

scholarly journals Biological and functional properties of vine leaves

2021 ◽  
Vol 5 (11) ◽  
pp. 43-52
Author(s):  
Adiba Benahmed Djilali ◽  
Abdelouahab Benseddik ◽  
Halima Boughellout ◽  
Karim Allaf ◽  
Mohamed Nabiev
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Activity ◽  
Dairy Product ◽  
Research Work ◽  
Antimicrobial Properties ◽  
Bioactive Metabolites ◽  
Bioactive Substances ◽  
Leaf Powder ◽  
Total Flavonoids Content ◽  
Lactic Bacteria

Aims: The main objective of the present research work was to evaluate the (phytochemical, biochemical, and antimicrobial) properties of Muscat of Alexandria leaf powder and develop new functional dairy product using the mixture lactic bacteria and vine leaf powder as prebiotic for health applications (gastric and cardiac problems, etc.). Material and Methods: Various nutritional parameters of the vine leaf powder namely: pH, acidity, water content, ashes, salts, fatty acids) were determined. Also, their bioactive substances (TPC, total flavonoids content, tannin content, soluble-water polysaccharides) were extracted and quantified using referenced methods. The evaluation of antimicrobial activity of these substances was carried out by disc method. Vine leaf powder and aqueous extract were used to improve acidification kinetic. Also, functional yogurt using the mixture (lactic bacteria and vine leaf powder as prebiotic) was prepared. Results: The main results demonstrate that, the vine leaf powder contains high-value components such as salts with a high k/Na ratio, fatty acids (palmitic, linolenic and oleic) and bioactives (polyphenols, tannins and polysaccharides). The antimicrobial activity of these bioactive metabolites varies depending on the resistance of the strains tested. On the other hand, vine leaf TPC and polysaccharides act as an antifungal against (C. albicans and A. niger) and increase the acidification rate and consequently the growth and activity of the lactic bacteria in the yogurt, which suggests a probable prebiotic effect. Conclusions: Through this study, we have demonstrated the high content of vine leaves in several bioactive compounds such as polyphenols, flavonoids, tannins and polysaccharides. These compounds display an interesting antimicrobial activity and an extensive effect on the activity of lactic bacteria, which suggests a prebiotic effect. Keywords: Bioactive substances, antimicrobial activity, prebiotic, vine leaves.

Optimization of the Determination of Cholesterol in Various Food Matrixes

1990 ◽  
Vol 73 (5) ◽  
pp. 724-728 ◽  
Author(s):  
Philip Oles ◽  
Gloria Gates ◽  
Seth Kensinger ◽  
Jacqueline Patchell ◽  
David Schumacher ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Fractional Factorial ◽  
Design Experiment ◽  
Food Matrix ◽  
Average Recovery ◽  
Extraction Solvent ◽  
Relative Standard ◽  
Hydrolysis Conditions

Abstract A fractional factorial (Taguchi) experiment was designed to optimize recovery of cholesterol from a baked food matrix. A pretzel sample was chosen for the spiking design experiment. Factors studied Include the alcohol used for saponification, the extraction solvent, hydrolysis conditions, spiking level, use of an antioxidant, and use of hexadecane to prevent physical losses. Of these, hydrolysis conditions and extraction solvent were most Influential In affecting recovery of cholesterol. A method was subsequently validated for determination of cholesterol In cookie, egg, and meat matrixes. The average recovery of spiked cholesterol was 102 ± 5.5% from a total of 29 samples representing these matrixes. The precision (1 slgma) for repetitive analyses of eggs Is about 3%; for sausage, 2%; and for cookies, 3%. The procedure has also been used for determination of cholesterol In pasta, mayonnaise, chocolate, whey, meat, eggs, and potato chips. Spike recoveries for a variety of foods were 93 to 106% with an overall average of 99% and a relative standard deviation of ±4%.

scholarly journals Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1358 ◽  
Author(s):  
Maite Iriondo-DeHond ◽  
Eugenio Miguel ◽  
María del Castillo
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Food Additives ◽  
Consumer Acceptance ◽  
Food Wastes ◽  
Food Matrix ◽  
Dairy Foods ◽  
Current Trends ◽  
Major Subject ◽  
Health Promoting

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

scholarly journals New by-products rich in bioactive substances from the olive oil mill processing

2017 ◽  
Vol 98 (1) ◽  
pp. 225-230 ◽  
Author(s):  
Concepción Romero ◽  
Eduardo Medina ◽  
Maria Antonia Mateo ◽  
Manuel Brenes
Keyword(s):  
Olive Oil ◽  
Bioactive Substances ◽  
By Products

scholarly journals Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 980
Author(s):  
Alessia Pampuri ◽  
Andrea Casson ◽  
Cristina Alamprese ◽  
Carla Daniela Di Mattia ◽  
Amalia Piscopo ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Olive Oil ◽  
Second Life ◽  
Scale Up ◽  
Oxidation Induction Time ◽  
Waste Products ◽  
Encapsulation Process ◽  
Phenolic Extraction ◽  
Mill Waste ◽  
Phenolic Extracts

Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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