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This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.
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This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the zeta potential (≤60%), whereas particle size reduction was observed only with physical processes (≤42%). The addition of 2.5% WPI reduced yogurt fermentation time by 30 min. After 24 h of storage at 7 °C, lactic acid bacteria counts did not differ between samples (≥8 log CFU/mL), and the supplementation was sufficient to increase the apparent viscosity (≤5.65 times) and water-holding capacity (WHC) of the yogurt (≤35% increase). However, supplementation combined with physical processes promoted greater improvements in these parameters (6.41 times in apparent viscosity and 48% in WHC) (p < 0.05), as confirmed by the denser and better-organized protein clusters observed in microscopic evaluation. Thus, both approaches proved to be promising alternatives to improve goat yogurt quality. Therefore, the decision to adopt these strategies, either independently or in combination, should consider cost implications, the product quality, and market demand.
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Malnutrition is considered one of the major public health problems worldwide and negatively affects the growth, development and learning of schoolchildren. This study developed and evaluated a fermented milk drink with added Umbu (Spondias tuberosa) pulp in the weight gain and renutrition of mice submitted to malnutrition by calorie restriction, and in malnourished children. The supplementation with this fermented milk drink contributed to an increase of 7.2 % in body weight, and 64.3 % in albumin, and a reduction of 35 % in cholesterol in malnourished mice. In humans, a group of nine malnourished children consumed a daily 200 mL serving of the milk drink (for 60 days). For humans, the fermented milk drink allowed an increase of 16.5 % in body weight, and 20.9 % in body mass index in malnourished children. In conclusion, fermented milk drink has a positive effect on the re-nutrition of malnourished mice and helps to improve the nutritional status of malnourished children.
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Anacardiaceae , Desnutrición , Niño , Humanos , Animales , Ratones , Suero Lácteo , Leche , Estado Nutricional , Proteína de Suero de Leche , Aumento de Peso , Peso CorporalRESUMEN
Goat (GCW) and sheep cheese whey (SCW) are cheese by-products that can be fermented to develop a new product. However, the limited nutrient availability for lactic acid bacteria (LAB) growth and the low stability of whey are challenges. This work evaluated the addition of protease and/or ultrasound-assisted fermentation as tools to improve GCW and SCW fermentation and the final quality of the products. Results showed that the US/protease increased by 23-32% pH decline rate (for SCW only) and modified the separation of cream (≤ 60% for GCW) and whey (≤ 80% for both whey sources, with higher values for GCW) during storage, explained by changes in the microstructure protein, fat globules, and their interactions. Furthermore, the whey source/composition (mainly lower fat content in SCW) affected the destabilization rate and the LAB viability loss (1.5-3.0 log CFU/mL), caused by nutrient depletion and low tolerance at pH ~ 4.0. Finally, exploratory results showed that fermentation under sonication (with/without protease) resulted in 24-218% higher antioxidant activity in vitro than unfermented samples. Therefore, fermentation associated with proteases/sonication can be an interesting strategy to modify GWC and SCW, and the final process chosen depends on the desired changes in whey. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05767-3.
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AIMS: The present study aimed to develop and evaluate a new dairy by-product nutritional supplement with Buriti fruit to improve malnutrition in mice and elderly woman. BACKGROUND: Malnutrition is a prevalent problem in the elderly; therefore, oral dietary supplementation is an important strategy to reduce this health problem incidence. OBJECTIVE: The present study evaluated the effects of a low-cost food supplement, made from byproducts of the dairy and fruit industry in the Brazilian Cerrado (Buriti), on the nutritional status and on the recovery of the metabolic profile of malnourished animals and elderly women. METHODS: In the pre-clinical phase, Swiss mice were divided into six groups and subjected to malnutrition and renutrition. The clinical phase was carried out with 25 elderly women residing in a long-term institution, aged ≥ 65 years and with malnutrition or risk of malnutrition. RESULTS: The main results showed improvements in anthropometric parameters and an increase in serum albumin levels, in addition to lipid profile improvement in the preclinical phase and an increase in the red blood cells and hemoglobin in the clinical phase. CONCLUSION: The supplement based on Buriti was able to reverse malnutrition promoting improvements in anthropometric and biochemical parameters.
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Arecaceae , Desnutrición , Anciano , Animales , Brasil/epidemiología , Suplementos Dietéticos , Femenino , Frutas , Humanos , Desnutrición/diagnóstico , Desnutrición/prevención & control , Ratones , Estado NutricionalRESUMEN
BACKGROUND: Malnutrition induced by dietary restriction produces several metabolic changes that affect body weight, the digestive system, and annex organs, including the liver. Malnutrition generates an inflammatory state and increases oxidative stress. The liver is one of the body vital organs, becoming necessary to analyze the impact of food supplementation on the repair of possible changes that may occur in this organ due to malnutrition. AIMS: To evaluate the effects of a low-cost supplementation derived from Buriti and dairy byproducts on liver recovery in malnourished mice, focusing on the expression of oxidative stressrelated genes, as well as biochemical and histological parameters. METHODS: Swiss mice were divided into six groups and submitted to two treatment phases: food restriction, for malnutrition onset; and renutrition, with mice being fed with different diets. RESULTS: Our results indicate that dietary supplementation was successful in recovering liver damage caused by malnutrition in animal models. The new supplement has been shown to recover liver damage with similar or superior results compared to the commercial reference supplement on the market. CONCLUSION: Our work presents a new composition of low cost food supplement based on buriti and dairy by-products, proven to be effective in the malnutrition treatment of malnutrition. The improvements were proven through the recovery of body weight, reduction of inflammation and oxidative stress.
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Arecaceae/metabolismo , Productos Lácteos/análisis , Hepatopatías/dietoterapia , Hígado/lesiones , Desnutrición/complicaciones , Animales , Arecaceae/química , Peso Corporal , Suplementos Dietéticos/análisis , Frutas/química , Frutas/metabolismo , Humanos , Hepatopatías/etiología , Hepatopatías/metabolismo , Hepatopatías/fisiopatología , Masculino , Ratones , Estrés OxidativoRESUMEN
BACKGROUND: Brazilian flora is rich in plants with medicinal properties, which though popular, has contributed to the development of a range of phytotherapic products that use plants to treat and cure diseases. However, studies that use Brazilian plants in the treatment of metabolic disorders are still scarce in the literature. OBJECTIVE: The aim of this study was to analyze the effect of hepatotoxicity Lafoensia pacari on the metabolism of mice with obesity induced by a high-fat diet and to verify the phytochemical difference between the Lafoensia pacari bark of the trunk, leaves, and branches. METHODS: The plant material was collected from April to May in the municipality of Bonito de Minas, MG, Brazil. Qualitative tests for the presence of secondary metabolite classes were performed for leaves, branches and bark of the trunk. Through histological analysis, we evaluated hepatocytes and cell lesions in the liver. RESULTS: The comparative phytochemical analysis of the plant did not reveal alterations between the different plant parts. The phytochemical test showed that is preferable to use the leaves to make the extract to be applied, aiming to reduce the plant aggression. After treatment, greater changes were observed in the animals that received the high-fat diet and the hydroethanolic extract; the levels of AST, ALT, albumin and creatinine that were increased, thus demonstrating a possible toxicity. There were no significant differences in body weight. In the histological analysis, the animals without plant treatment displayed decreased liver weight and reduction in the inflammatory infiltrate. CONCLUSION: We conclude that Lafoensia pacari should be better evaluated for oral consumption and may cause liver damage.