scholarly journals Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties

Biomolecules ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 965
Author(s):  
Danijel D. Milinčić ◽  
Aleksandar Ž. Kostić ◽  
Uroš M. Gašić ◽  
Steva Lević ◽  
Slađana P. Stanojević ◽  
...  
Keyword(s):  
Protein Interactions ◽  
Antioxidant Properties ◽  
Milk Powder ◽  
Protein Characterization ◽  
Seed Extract ◽  
Grape Pomace ◽  
Goat’S Milk ◽  
Electrophoretic Techniques ◽  
Goat's Milk ◽  
Thermally Treated

The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.

scholarly journals Removal of Lactose from Highly Goat’s Milk Concentration through Ultrafiltration Membrane

2014 ◽  
Vol 625 ◽  
pp. 596-599 ◽  
Author(s):  
Nur Sofuwani Zainul Abidin ◽  
Siti Aslina Hussain ◽  
Siti Mazlina Mustapa Kamal
Keyword(s):  
Membrane Fouling ◽  
Milk Powder ◽  
Cross Flow ◽  
Goat Milk ◽  
Ultrafiltration Membrane ◽  
Operating Conditions ◽  
Permeate Flux ◽  
Cross Flow Filtration ◽  
Goat’S Milk ◽  
Goat's Milk

Concentration of goat milk using cross-flow filtration unit with 10KDa molecular weight cut off (MCWO)-sized ultrafiltration membrane was examined under various operating conditions. The parameters to be optimized are trans-membrane pressure (TMP) and cross-flow velocity. Permeate flux is decreased with time due to fouling of the membrane. The localized membrane fouling may be reduced by increasing the feed flow rate and TMP to mitigate overall membrane fouling. By doing so, the transmission of lactose will also increase. The aim is to produce concentrated goat milk with minimal lactose content and thus high concentration of protein. Spray-drying method is used to convert the concentrated non-lactose milk obtained into milk powder. The milk powder then was characterized in terms of its surface particle, solubility, and nutritional content with the well-commercialized non-lactose milk. This project tackles understanding to minimize the deposition rates of particles on membrane by optimizing the involved parameters and be proved by comparing the yield obtained with well-commercialized non-lactose milk. Keywords:Goat’s milk, lactose intolerance, ultrafiltration, spray dry,membrane, concentration

IOP Lowering Effects of Ocimum basilicum Seed Extract in Two Rabbit Models of Ocular Hypertension

2019 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Renu Agarwal ◽  
SK Gupta ◽  
Sushma Srivastava ◽  
Rohit Saxena
Keyword(s):  
Ocular Hypertension ◽  
Antioxidant Properties ◽  
Ocimum Basilicum ◽  
Seed Extract ◽  
Water Loading ◽  
Antiglaucoma Medication ◽  
Lowering Effect ◽  
Significant Difference ◽  
The Mean ◽  
And Control

Introduction: Ocimum basilicum (OB), a herb known for its antihypertensive, anticholinesterase and antioxidant properties was investigated for possible intraocular pressure (IOP) lowering effects in rabbits with ocular hypertension (OHT). Methods: The IOP lowering effect of a single drop of OB extract (OBE) was evaluated in oculonormotensive rabbits using three concentrations (0.25, 0.5 and 1% w/v). The concentration showing maximum IOP reduction was further evaluated in rabbits with water-loading and steroid-induced OHT. Results: IOP lowering effect of OBE 0.5% in oculonormotensive rabbit eyes was significantly greater compared to OBE 0.25% (p<0.05) but was comparable (p>0.05) to OBE 1%. Therefore, 0.5% concentration was selected for further evaluation. Pretreatment with OBE (0.5%) caused significantly lower increase in IOP after water loading amounting to 23.39% above baseline as compared to 54.00% in control eye, 15 minutes post water loading. At 60 minutes, post water loading, mean IOP rise was 95.12% and 63.58% in control and test eyes, respectively. Significant difference between the mean IOP of two eyes persisted during the 2nd hr. In rabbits with steroid induced OHT, OBE 0.5% produced a mean IOP reduction of 24.73% at the end of first hr and the mean peak IOP reduction of 31.63% was observed at the end of 2 hr. A significant difference between the IOP of test and control eyes persisted from 1 to 6 hr. Conclusions: Ocimum basilicum seed extract showed significant IOP lowering effect in rabbits with water loading and steroid induced OHT, however, its utility as an effective antiglaucoma medication needs further investigations.

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

scholarly journals Chemical stability of oil-infused polyethylene

2020 ◽  
pp. 088532822097735
Author(s):  
Fedra P Zaribaf ◽  
Harinderjit S Gill ◽  
Elise C Pegg
Keyword(s):  
Vitamin E ◽  
Chemical Stability ◽  
Antioxidant Properties ◽  
Oxidation Stability ◽  
Thermal Ageing ◽  
Similar Process ◽  
Mechanical Degradation ◽  
Suitable Material ◽  
Thermally Treated

Ultra-high molecular weight polyethylene (UHMWPE) can be made radiopaque for medical imaging applications through the diffusion of an iodised oil-based contrast agent (Lipiodol Ultra Fluid). A similar process is used for Vitamin E incorporated polyethylene which provides antioxidant properties. This study aimed to investigate the critical long-term properties of oil-infused medical polyethylene after 4 weeks of accelerated thermal ageing. Samples treated with an oil (Vitamin E or Lipiodol) had a higher oxidation stability than currently used medical grade polyethylene, indicated by a smaller increase in oxidation index after ageing (Vitamin E + 36%, Lipiodol +40%, Untreated +136%, Thermally treated +164%). The tensile properties of oil treated polyethylene after ageing were significantly higher than the Untreated and Thermally treated controls (p<0.05) indicating less mechanical degradation. There was also no alteration in the percentage crystallinity of oil treated samples after ageing, though the radiopacity of the Lipiodol treated samples reduced by 54% after ageing. The leaching of oil with time was also investigated; the leaching of Lipiodol and Vitamin E followed the same trend and reached a steady state by two weeks. Overall, it can be concluded that the diffusion of an oil-based fluid into polyethylene not only increases the oxidative and chemical stability of polyethylene but also adds additional functionality (e.g. radiopacity) providing a more suitable material for long–term medical applications.

Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

2021 ◽  
pp. 108201322110037
Author(s):  
Ercan Sarica ◽  
Hayri Coşkun
Keyword(s):  
Organic Acids ◽  
Frozen Storage ◽  
Aerobic Bacteria ◽  
Ph Values ◽  
Flavor Components ◽  
Goat’S Milk ◽  
Volatile Flavor ◽  
Goat's Milk ◽  
Lactobacillus Spp ◽  
Oxalic Acids

This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms ( Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.

scholarly journals Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 795
Author(s):  
Mohamed D. Bouzaida ◽  
Virginia C. Resconi ◽  
David Gimeno ◽  
Jakeline V. Romero ◽  
Juan B. Calanche ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Grape Pomace ◽  
Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

scholarly journals Optimization of Protein Extraction Method for 2DE Proteomics of Goat’s Milk

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2625
Author(s):  
Muzammeer Mansor ◽  
Jameel R. Al-Obaidi ◽  
Nurain Nadiah Jaafar ◽  
Intan Hakimah Ismail ◽  
Atiqah Farah Zakaria ◽  
...  
Keyword(s):  
Extraction Method ◽  
Protein Extraction ◽  
Chloroform Solution ◽  
Milk Proteins ◽  
Peptide Mass Fingerprinting ◽  
Extraction Methods ◽  
Dairy Goats ◽  
Goat’S Milk ◽  
Peptide Mass ◽  
Goat's Milk

Two-dimensional electrophoretic (2DE)-based proteomics remains a powerful tool for allergenomic analysis of goat’s milk but requires effective extraction of proteins to accurately profile the overall causative allergens. However, there are several current issues with goat’s milk allergenomic analysis, and among these are the absence of established standardized extraction method for goat’s milk proteomes and the complexity of goat’s milk matrix that may hamper the efficacy of protein extraction. This study aimed to evaluate the efficacies of three different protein extraction methods, qualitatively and quantitatively, for the 2DE-proteomics, using milk from two commercial dairy goats in Malaysia, Saanen, and Jamnapari. Goat’s milk samples from both breeds were extracted by using three different methods: a milk dilution in urea/thiourea based buffer (Method A), a triphasic separation protocol in methanol/chloroform solution (Method B), and a dilution in sulfite-based buffer (Method C). The efficacies of the extraction methods were assessed further by performing the protein concentration assay and 1D and 2D SDS-PAGE profiling, as well as identifying proteins by MALDI-TOF/TOF MS/MS. The results showed that method A recovered the highest amount of proteins (72.68% for Saanen and 71.25% for Jamnapari) and produced the highest number of protein spots (199 ± 16.1 and 267 ± 10.6 total spots for Saanen and Jamnapari, respectively) with superior gel resolution and minimal streaking. Six milk protein spots from both breeds were identified based on the positive peptide mass fingerprinting matches with ruminant milk proteins from public databases, using the Mascot software. These results attest to the fitness of the optimized protein extraction protocol, method A, for 2DE proteomic and future allergenomic analysis of the goat’s milk.

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