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Pakistan Journal of Biological Sciences
  Year: 2019 | Volume: 22 | Issue: 5 | Page No.: 247-256
DOI: 10.3923/pjbs.2019.247.256
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Production of Functional Processed Cheese Supplemented with Nanoliposomes of Mandarin Peel Extract

Tamer Mohammed El-Messery , Marwa Mohamed El-Said and Eman Sayed Abdelkader Farahat

Background and Objective: The Mandarin fruit is a wonderful source of essential dietary nutrients. The liposome is an encapsulation method to incorporate the phenolics in functional food. The objective of this study was production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract. Materials and Methods: The encapsulation efficiency (EE) of mandarin peel extract powder (MPEP) was examined at five concentrations (0.2, 0.4, 0.6, 0.8 and 1% w/v) and inclusion the highest EE in processed cheese by replacing water with MPEP nanoliposomes at ratios 25, 50 and 100% v/v. The physicochemical properties and phenolics content for processed cheese were analyzed. Rustles: High EE (>80%) of MPEP nanoliposomes was achieved. The chemical composition of the resultant processed cheese was in accordance with the Egyptian standard for half fat processed cheese. Physical and organoleptic properties and color parameters of processed cheese supplemented with MPEP nanoliposomes inferior to the control. Conclusion: The characterizations of processed cheese samples supplemented with MPEP nanoliposomes remained unaffected during cold storage. The MPEP nanoliposomes were effectively retained within processed cheese, presented a simple and effective delivery vesicle for phenolic compounds.
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  •    Microencapsulation of Grape Phenolic Compounds Using Whey Proteins as a Carrier Vehicle
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How to cite this article:

Tamer Mohammed El-Messery, Marwa Mohamed El-Said and Eman Sayed Abdelkader Farahat, 2019. Production of Functional Processed Cheese Supplemented with Nanoliposomes of Mandarin Peel Extract. Pakistan Journal of Biological Sciences, 22: 247-256.

DOI: 10.3923/pjbs.2019.247.256






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