
	Pakistan Journal of Biological Sciences
	Year: 2019 \| Volume: 22 \| Issue: 2 \| Page No.: 51-58 DOI: 10.3923/pjbs.2019.51.58

Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins

Ahmed Noah Badr, Marwa M. El-Said

, Tamer M. Elmessery

and Adel G. Abdel-Razek

Abstract: Background and Objective: Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. Materials and Methods: Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat’s blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. Results: Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B₁ (AFB₁) and aflatoxin M₁ (AFM₁) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB₁ (63.9%) and AFM₁ (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat’s diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G₁ (AFG₁) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. Conclusion: Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat’s model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.

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How to cite this article:

Ahmed Noah Badr, Marwa M. El-Said, Tamer M. Elmessery and Adel G. Abdel-Razek, 2019. Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins. Pakistan Journal of Biological Sciences, 22: 51-58.

DOI: 10.3923/pjbs.2019.51.58

URL: https://scialert.net/abstract/?doi=pjbs.2019.51.58

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