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Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case. COATINGS 2022. [DOI: 10.3390/coatings12060838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.
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Salama HH, El‐Sayed HS, Abd‐Rabou NS, Hassan ZMR. Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15510] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Heba H. Salama
- Food Industry and Nutrition Research Division Dairy Department National Research Centre Giza Egypt
| | - Hoda S. El‐Sayed
- Food Industry and Nutrition Research Division Dairy Department National Research Centre Giza Egypt
| | - Nabil S. Abd‐Rabou
- Food Industry and Nutrition Research Division Dairy Department National Research Centre Giza Egypt
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Khalil HM, Salama HH, Al-Mokaddem AK, Aljuaydi SH, Edris AE. Edible dairy formula fortified with coconut oil for neuroprotection against aluminium chloride-induced Alzheimer's disease in rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104296] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Desouky MM, Salama HH. Preparation and properties of children food after weaning using camels’ milk and guadar cereal nanoparticles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Marwa M. Desouky
- Dairy Unit, Breeding Department, Animal Production Division Desert Research Center Cairo Egypt
| | - Heba H. Salama
- Dairy Department, Food Industry and Nutrition Research Division National Research Centre Giza Egypt
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Salama HH, Abdelhamid SM, Abd-Rabou NS. Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles. CURRENT BIOACTIVE COMPOUNDS 2020; 16:661-670. [DOI: 10.2174/1573407215666191111121553] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 10/10/2019] [Accepted: 10/14/2019] [Indexed: 09/01/2023]
Abstract
Background:
Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial
microorganisms, and to develop new functional dairy products.
Methods:
Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk
powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical,
microbiological and sensory properties were assessed for frozen yoghurt from different treatments.
Results:
The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition
of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing
points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk.
:
Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve,
Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The
addition of NCF improved the sensory properties of frozen yoghurt.
Conclusion:
The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation
of frozen yoghurt improved its physicochemical, microbiological and sensory properties.
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Affiliation(s)
- Heba H. Salama
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
| | - Samy M. Abdelhamid
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
| | - Nabil S. Abd-Rabou
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
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