Fennel seeds have a high antioxidant capacity that is associated with its volatile compounds, such as anethole, fenchone, estragole (methyl-chavicol), α-phellandrene, and myrcene. It is an aromatic herb with condiment properties that is popularly known as fennel and is used in folk medicine due to its carminative, antifungal, and antibacterial properties. Īmong aromatic, medicinal, and spice plants, Foeniculum vulgare is a potential plant material for developing whey beverages due to its sensory attributes such as flavor and aroma. In this sense, whey beverages are promising dairy systems that are able to encapsulate and carry lipophilic bioactive compounds extracted from plant matrices and are recognized for their health-promoting properties. Furthermore, whey proteins present emulsifying properties that are used for the kinetic stabilization of oil-in-water emulsions. From an economic point of view, whey-based beverages are products with lower production costs due to the use of a by-product of the cheese industry. It presents several health benefits due to its high content of essential amino acids, proteins, antioxidant compounds, and immunostimulants. Whey is broadly used for the formulation of dairy products known as whey beverages. In this context, new alternatives to manufacture medicinal plant-enriched beverages are needed to provide a wide variety of products to the consumer market. On the other hand, milk is a nutritious food that contains essential nutrients, including calciferol (vitamin D), cobalamin (vitamin B12), proteins, calcium, and potassium. Many health benefits can be associated with milk tea consumption due to its plant material that is rich in phytochemical compounds with antioxidant properties, which provides health benefits. Milk compounds bind to some bitter chemical compounds, covering up undesirable flavors. Its colloidal system provides a smoother flavor and slightly sweetens the infusion, decreasing the astringent and bitter flavor. Milk has a fundamental role in the sensory properties of the infusion. However, some countries have created their versions of these beverages, which have increased their popularity in America and Europe in the last decades. It is worldwide enjoyed as both a hot and cold beverage, mainly in China, Japan, Indonesia, and North Korea. The term “milk tea” refers to several forms of beverage that contain some combination of tea and milk. These beverages that are prepared by infusing the leaves, flowers, and roots of plants are aqueous extracts that are rich in hydrophilic bioactive compounds. ![]() Infusion is a popular technique to produce beverages known as tea from the steeping of aromatic, medicinal, and spice plants with hot water. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds. ![]() ![]() ![]() Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. The thermosonication treatments did not promote color changes that were discernible to the human eye. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 ☌ for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying Foeniculum vulgare extract that was obtained by the supercritical CO 2 extraction technique to produce novel functional products.
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