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Preparation and evaluation of yogurt fortified with probiotics jelly candy enriched with grape seeds extract nanoemulsion.

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Title: Preparation and evaluation of yogurt fortified with probiotics jelly candy enriched with grape seeds extract nanoemulsion.
Authors: El‐Sayed, Samah M.1 (AUTHOR), El‐Sayed, Hoda S.1 (AUTHOR), Elgamily, Hanaa M.2 (AUTHOR), Youssef, Ahmed M.3 (AUTHOR) amyoussef27@yahoo.com
Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-14. 14p.
Subjects: Yogurt, Grape seed extract, Probiotics, Jelly, Candy, Bifidobacterium bifidum
Abstract: This study is aiming to produce yogurt fortified with probiotics jelly candy based on gelatin, honey and red grape seed extract (GSE) nanoemulsion with Lacticaseibacillus rhamnosus, Ligilactobacillus salivarius, Bifidobacterium bifidum and evaluate the antimicrobial efficacy of these ingredients. The fortified yogurt with probiotics jelly candy was evaluated chemically, microbiologically and sensory for 21 days. In addition, the preparation and characterization of the GSE nanoemulsion were assessed. The results revealed high GSE phenolic compounds content and the combination of probiotics with GSE nanoemulsion enhanced the antimicrobial action with inhibition zones from 15 and 21 mm for different Gram‐negative, Gram‐positive bacteria, and fungi. The probiotics counts in jelly candy were above log 6 CFU/g after the exposure to simulated gastrointestinal solutions. The fortified yogurt did not show any negative changes in the chemical and sensory properties during storage. This product added vital value to the byproducts and allow solving at least four problems; using industrial waste, the environmental problems related to wineries, extending the shelf life of yogurt and increased the nutritional value of confectionery products. Novelty impact statement: Nanoemulsion grape seeds extract mix with probiotic jelly candy was successfully engaged for the production of healthy polyphenol fortified yogurts rich with probiotic strains. Yogurt with probiotic jelly candy and grape seed extract nanoemulsion is a talented formula to introduce the probiotics in saves counts as well as it had good chemical and sensory properties. Moreover, these findings encourage the potential use of yogurt with probiotic jelly candy in human health. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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Header DbId: egs
DbLabel: Engineering Source
An: 158110559
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PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Preparation and evaluation of yogurt fortified with probiotics jelly candy enriched with grape seeds extract nanoemulsion.
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  Label: Authors
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  Data: <searchLink fieldCode="AR" term="%22El‐Sayed%2C+Samah+M%2E%22">El‐Sayed, Samah M.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22El‐Sayed%2C+Hoda+S%2E%22">El‐Sayed, Hoda S.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Elgamily%2C+Hanaa+M%2E%22">Elgamily, Hanaa M.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Youssef%2C+Ahmed+M%2E%22">Youssef, Ahmed M.</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> amyoussef27@yahoo.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Jul2022, Vol. 46 Issue 7, p1-14. 14p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Yogurt%22">Yogurt</searchLink><br /><searchLink fieldCode="DE" term="%22Grape+seed+extract%22">Grape seed extract</searchLink><br /><searchLink fieldCode="DE" term="%22Probiotics%22">Probiotics</searchLink><br /><searchLink fieldCode="DE" term="%22Jelly%22">Jelly</searchLink><br /><searchLink fieldCode="DE" term="%22Candy%22">Candy</searchLink><br /><searchLink fieldCode="DE" term="%22Bifidobacterium+bifidum%22">Bifidobacterium bifidum</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This study is aiming to produce yogurt fortified with probiotics jelly candy based on gelatin, honey and red grape seed extract (GSE) nanoemulsion with Lacticaseibacillus rhamnosus, Ligilactobacillus salivarius, Bifidobacterium bifidum and evaluate the antimicrobial efficacy of these ingredients. The fortified yogurt with probiotics jelly candy was evaluated chemically, microbiologically and sensory for 21 days. In addition, the preparation and characterization of the GSE nanoemulsion were assessed. The results revealed high GSE phenolic compounds content and the combination of probiotics with GSE nanoemulsion enhanced the antimicrobial action with inhibition zones from 15 and 21 mm for different Gram‐negative, Gram‐positive bacteria, and fungi. The probiotics counts in jelly candy were above log 6 CFU/g after the exposure to simulated gastrointestinal solutions. The fortified yogurt did not show any negative changes in the chemical and sensory properties during storage. This product added vital value to the byproducts and allow solving at least four problems; using industrial waste, the environmental problems related to wineries, extending the shelf life of yogurt and increased the nutritional value of confectionery products. Novelty impact statement: Nanoemulsion grape seeds extract mix with probiotic jelly candy was successfully engaged for the production of healthy polyphenol fortified yogurts rich with probiotic strains. Yogurt with probiotic jelly candy and grape seed extract nanoemulsion is a talented formula to introduce the probiotics in saves counts as well as it had good chemical and sensory properties. Moreover, these findings encourage the potential use of yogurt with probiotic jelly candy in human health. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/jfpp.16713
    Languages:
      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 1
    Subjects:
      – SubjectFull: Yogurt
        Type: general
      – SubjectFull: Grape seed extract
        Type: general
      – SubjectFull: Probiotics
        Type: general
      – SubjectFull: Jelly
        Type: general
      – SubjectFull: Candy
        Type: general
      – SubjectFull: Bifidobacterium bifidum
        Type: general
    Titles:
      – TitleFull: Preparation and evaluation of yogurt fortified with probiotics jelly candy enriched with grape seeds extract nanoemulsion.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: El‐Sayed, Samah M.
      – PersonEntity:
          Name:
            NameFull: El‐Sayed, Hoda S.
      – PersonEntity:
          Name:
            NameFull: Elgamily, Hanaa M.
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            NameFull: Youssef, Ahmed M.
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          Dates:
            – D: 01
              M: 07
              Text: Jul2022
              Type: published
              Y: 2022
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              Value: 46
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              Value: 7
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            – TitleFull: Journal of Food Processing & Preservation
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