Whey Protein-Based Nanoformulation Loaded with Moringa Oleifera Extract, and Functionalized with Folic Acid for Studying its Effect on Yogurt Properties | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 23, 171-ویژه نامه, February 1405, Pages 47-66 PDF (682.83 K) | ||
| Document Type: مقاله پژوهشی | ||
| DOI: 10.48311/fsct.2026.115685.0 | ||
| Authors | ||
| Nidaa O. A. Al-Shabbani O. A. Al-Shabbani* ; Jasim M. S. Al-Saadi; Sharafaldin Al-Musawi | ||
| Department of Food Science and Technology, College of Food Sciences, Al-Qasim Green University, Babylon, Iraq. | ||
| Abstract | ||
| Recently, there has been a strong interest in nanoparticles (NPs) and their use in a wide range of food applications due to their possession of a set of unique physical and chemical properties. The texture, stability, and nutritional value of dairy yoghurt can be enhanced using whey protein nanoformulation, resulting in improved consumer satisfaction. The goal of this work was to design and synthesize a nanoformulation of folate (FA) functionalized with whey protein isolate (WPI) and loaded with moringa (MOR) extract, and to utilize it in the development of various yoghurt characteristics. WPI-MOR-FA nanocomposite was analyzed by dynamic light scattering (DLS), scanning electron microscope (SEM), Transmission Electron Microscope (TEM), and Fourier transform infrared (FTIR) spectroscopy. They added these NPs to skim milk and produced yoghurt from it. Under varying conditions, the influence of this addition on the chemical, physical and sensory characteristics of yoghurt was examined. The WPI-MOR-FA NPs had desirable zeta potential, size and polydispersity. Also, the microscopic analyses meant the round shape and reduced aggregation. The FTIR test proved the accuracy of the synthesized NPs. The MOR loading and encapsulation efficiency were within appropriate ranges, and the release study demonstrated the liberation of MOR within the expected range. Sensory evaluation results indicated that consumers accepted the yogurt product to which the nanocomposite was added at all concentrations, as it tasted better and was whiter. These findings highlight the potential of WPI-MOR-FA NPs for improving different rheological and antioxidant properties of yoghurt. | ||
| Keywords | ||
| Nanotechnology; Whey protein; nanoparticles; moringa extract; yogurt; Antioxidants | ||
| References | ||
|
| ||
|
Statistics Article View: 251 PDF Download: 303 |
||