| Autor: |
Faezeh Bayat, Hossein Danafar, Majid Aminzare, Mehran Mohseni |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101039- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2666-1543 |
| DOI: |
10.1016/j.jafr.2024.101039 |
| Popis: |
Objective: To investigate the stability and efficacy of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone (PCL-PEG-PCL) in enhancing the nutritional value of Iranian white cheese and to assess their impact on the cheese's physicochemical and sensory properties. Methods: Bifidobacterium lactis and vitamin D3 were encapsulated using PCL-PEG-PCL. The particle size was analyzed using Dynamic Light Scattering (DLS). Five different cheese groups were produced and analyzed over two months. This included assessing microbial viability in simulated gastric and intestinal environments, quantifying vitamin D3 content, and evaluating physicochemical and sensory characteristics using a 9-point hedonic scale. Results: The Cheese with Bifidobacterium lactis coated with PCL-PEG-PCL and vitamin D3 nanoparticles (BCND3), showed a marked improvement in the stability of both Bifidobacterium lactis and vitamin D3. Specifically, the coated bacteria maintained a concentration of 106 cfu/g until day 45 in the intestinal model, demonstrating effective protection against the acidic gastric environment. The vitamin D3 nanoparticles displayed enhanced stability within the cheese matrix, contributing to the nutritional value and potentially extending the shelf life. Physicochemically, initial pH reduction due to lactic acid production stabilized by day 60, aligning with other groups. Sensory evaluation revealed a preference for the softer texture of cheese with vitamin D3 nanoparticles, suggesting a positive impact on consumer acceptability. Conclusion: The application of PCL-PEG-PCL coating significantly improved the stability of probiotics and vitamin D3 in cheese. This method proved effective in protecting Bifidobacterium lactis from harsh gastrointestinal conditions and in sustaining vitamin D3 content, with a notable impact on the cheese's sensory qualities. These findings highlight the potential of this coating technique in food fortification strategies. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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