The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese

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dc.citation.issue1
dc.citation.volume27
dc.contributor.authorSiyar Z
dc.contributor.authorMotamedzadegan A
dc.contributor.authorMohammadzadeh Milani J
dc.contributor.authorRashidinejad A
dc.contributor.editorOmri A
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-21T03:12:47Z
dc.date.available2024-06-21T03:12:47Z
dc.date.issued2022-01
dc.description.abstractIn this study, the encapsulation of saffron extract (SE) was examined at four various concentrations of soy lecithin (0.5%-4% w/v) and constant concentration of SE (0.25% w/v). Particle size and zeta potential of liposomes were in the range of 155.9-208.1 nm and -34.6-43.4 mV, respectively. Encapsulation efficiency was in the range of 50.73%-67.02%, with the stability of nanoliposomes in all treatments being >90%. Encapsulated SE (2% lecithin) was added to ricotta cheese at different concentrations (0%, 0.125%, 1%, and 2% w/v), and physicochemical and textural properties of the cheese were examined. Lecithin concentration significantly (p ≤ 0.05) affected the particle size, zeta potential, stability, and encapsulation efficiency of the manufactured liposomes. In terms of chemical composition and color of the functional cheese, the highest difference was observed between the control cheese and the cheese enriched with 2% liposomal encapsulated SE. Hardness and chewiness increased significantly (p ≤ 0.05) in the cheeses containing encapsulated SE compared to the control cheese. However, there was no significant difference in the case of adhesiveness, cohesiveness, and gumminess among different cheeses. Overall, based on the findings of this research, liposomal encapsulation was an efficient method for the delivery of SE in ricotta cheese as a novel functional food.
dc.description.confidentialfalse
dc.edition.editionJanuary 2022
dc.format.pagination120-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35011352
dc.identifier.citationSiyar Z, Motamedzadegan A, Mohammadzadeh Milani J, Rashidinejad A. (2021). The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese.. Molecules. 27. 1. (pp. 120-).
dc.identifier.doi10.3390/molecules27010120
dc.identifier.eissn1420-3049
dc.identifier.elements-typejournal-article
dc.identifier.issn1420-3049
dc.identifier.numberARTN 120
dc.identifier.piimolecules27010120
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69967
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/1420-3049/27/1/120
dc.relation.isPartOfMolecules
dc.rights(c) 2021 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectfunctional ricotta cheese
dc.subjectliposomal encapsulation
dc.subjectphysicochemical properties
dc.subjectsaffron extract
dc.subjecttexture profile
dc.subjectCheese
dc.subjectCrocus
dc.subjectDrug Liberation
dc.subjectFunctional Food
dc.subjectHardness
dc.subjectHumans
dc.subjectLiposomes
dc.subjectParticle Size
dc.subjectPlant Extracts
dc.subjectSurface Properties
dc.titleThe Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese
dc.typeJournal article
pubs.elements-id450419
pubs.organisational-groupOther
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