Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability

被引:27
作者
Hassan, Ashwak Abdel-moeim [1 ]
Elenany, Yasser Essam [2 ]
Nassrallah, Amr [3 ]
Cheng, Weiwei [4 ]
Abd El-Maksoud, Ahmed A. [1 ]
机构
[1] Cairo Univ, Fac Agr, Dairy Sci Dept, Giza 12613, Egypt
[2] Cairo Univ, Fac Agr, Dept Econ Entomol & Pesticides, Giza 12613, Egypt
[3] Cairo Univ, Fac Agr, Biochem Dept, Giza 12613, Egypt
[4] Shenzhen Univ, Inst Adv Study, Shenzhen 518060, Peoples R China
基金
中国国家自然科学基金;
关键词
Fermented milk; Royal jelly; Antioxidant activity; Anticancer; Antimicrobial activity; ANTIMICROBIAL ACTIVITY; ACID; ANTIOXIDANT; PEPTIDES; BACTERIA; GROWTH; ANTIBACTERIAL; RELEASE; EXTRACT; PROTEIN;
D O I
10.1016/j.lwt.2021.112912
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Royal jelly (RJ) is a highly valued natural product which has long been used as a functional food in various parts of the world. The aim of this study was to evaluate the effects of RJ supplementation (0.5%, 1%, and 1.5%, w/w) on physicochemical properties (i.e., viscosity, chemical composition, water holding capacity, antioxidant activity), organoleptic characteristics, culture viability, and biological activities (i.e., anticancer and antibacterial activities) of fermented milk. Results showed RJ supplementation could reduce the fermentation time, increase the viscosity and water holding capacity, and also enhance the antioxidant acitivity of fermented milk. Compared to the fermented milk without RJ addition, fermented milk with 1% RJ had significantly more probiotics Lactobacillus helveticus Lh-B02, approximately 9.73 log CFU/g during 21 days of cold storage. Additionally, RJ supplementation could greatly boost the bioactivities of fermented milk. Fermented milk with 1.5% RJ had the highest anticancer and antibacterial properties, whereas the one with 1% RJ had the best sensory attribute score. Overall, RJ has a great potential to be a viable dietary additive for the development of innovative dairy products with multifacet nutritional and bioactive properties.
引用
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页数:8
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