Work

Characterizations and effects of pectin-coated nanoliposome loaded with Gijavash (Froriepia subpinnata) extract on the physicochemical properties of cheese

Year: 2023

Type: article

Abstract: In this study, pectin-coated nanoliposomes containing Gijavash extract were used to formulate cheese and evaluate its shelf life, physicochemical, and sensory aspects. The study used a central composite design with three independent variables to prepare the cheese. The results showed that the optimal particle size, zeta potential, encapsulation efficiency, and DPPH radical antioxidant activity were 201.22 nm, −29.33 mV, 61.87%, and 57.54%, respectively. Adding nanoliposomes with varying extract amounts improved pH and lowered acidity in fortified cheeses. Moisture and lipolysis indices also improved after applying nanoliposomes. Sensory evaluation revealed that sensory acceptance was highest in the cheese with 15% extract. The study suggests that adding pectin-coated nanoliposomes containing Gijavash extract to cheese formulations may create novel products and improve their physicochemical properties.

Source: Heliyon

DOI: 10.1016/j.heliyon.2023.e21564

Authors: Farzad Mohammadi, Mahsa Yousefi

Institutions: Afagh Higher Education Institute, Universiti Sains Malaysia

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,100