Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
Abstract 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 t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-03-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3169 |
| _version_ | 1811154935255924736 |
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| author | Farinaz Hosseini Ali Motamedzadegan Shahram Naghizadeh Raeisi Somayeh Rahaiee |
| author_facet | Farinaz Hosseini Ali Motamedzadegan Shahram Naghizadeh Raeisi Somayeh Rahaiee |
| author_sort | Farinaz Hosseini |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-04-10T04:25:37Z |
| format | Article |
| id | doaj.art-f3e79c14b3da4aea80e88142ce2c2859 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-10T04:25:37Z |
| publishDate | 2023-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-f3e79c14b3da4aea80e88142ce2c28592023-03-10T17:16:14ZengWileyFood Science & Nutrition2048-71772023-03-011131328134110.1002/fsn3.3169Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheeseFarinaz Hosseini0Ali Motamedzadegan1Shahram Naghizadeh Raeisi2Somayeh Rahaiee3Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol IranDepartment of Food Science and Technology Sari Agricultural Sciences and Natural Resource University Sari IranDepartment of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol IranDepartment of Microbial Biotechnology, Faculty of Biotechnology Amol University of Special Modern Technologies Amol IranAbstract 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.https://doi.org/10.1002/fsn3.3169antioxidant activitycheesechia seednanoencapsulationoxidative stabilitySalvia hispanica |
| spellingShingle | Farinaz Hosseini Ali Motamedzadegan Shahram Naghizadeh Raeisi Somayeh Rahaiee Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese Food Science & Nutrition antioxidant activity cheese chia seed nanoencapsulation oxidative stability Salvia hispanica |
| 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 | antioxidant activity cheese chia seed nanoencapsulation oxidative stability Salvia hispanica |
| url | https://doi.org/10.1002/fsn3.3169 |
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