Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions (original) (raw)
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The purpose of this study was to evaluate the effect of solar and freeze drying techniques on the physicochemical, nutritional and biofunctional properties of salted or unsalted Jameed from fermented sheep milk product. The highest yield of Jameed was obtained via the salted-solar drying process. As measured by colorimetry, salted freeze-dried Jameed showed improved consumer characteristics in terms of increased lightness and decreased red and yellow color components. When unsalted Jameed was prepared by solar or freeze drying, additional major peptide bands were detected by SDS-PAGE treatments as compared to the solar or freeze drying of the salted Jameed. Use of salt in the preparation of solar dried Jameed also led to the highest ACE inhibitory activities whereas antioxidant activity was lowest in unsalted solar dried Jameed. The study findings indicate that both greater yield and better overall nutritional and biofunctional properties were associated with solar dried salted Jameed.
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Phenolic compounds are present in goat milk and cheese. The composition of goat milk and its products may vary depending on factors such as season, feeding system and heat treatment. The aim of this work is to quantify total phenolic compounds (TPC) and antioxidant capacity in pasteurized and unpasteurized samples of milk, milk whey, and cheese from goats fed in two different systems (free-range grazing and permanent confinement), during dry and rainy seasons. TPC concentrations were highest in unpasteurized samples from dry season compared to pasteurized and rainy season: 132.4 ± 27.3, 76.5 ± 5.77 mg of gallic acid equivalent (GAE)/L for unpasteurized milk and milk whey, respectively, and 363.21 ± 52.97 mg GAE/Kg for cheese. Antioxidant capacity for dry season produce was significantly higher (P < 0.05) than rainy season produce. Free-range grazing was found to be a good option for producing a higher concentration of phenolic compounds and a higher antioxidant capacity.
Effect of different factors on goat milk antioxidant activity
International Journal of ChemTech Research
Goat milk is an excellent source of antioxidants. This study aims to investigate the effect of different factors, such as milk pasteurization treatment, milk lactation stage, and geographic location, on the antioxidant activity of goat milk. Results showed that these factors significantly affected (P < 0.05) the antioxidant capacity of goat milk. The first lactation and unpasteurized milk exhibited higher antioxidant activity in total phenol content (TPC), ferric reducing antioxidant power(FRAP), and 2,2-diphenyl-1-picryl hydrazyl(DPPH) assays than the middle and pasteurized milk. Among the geographic locations, Bander Baru Bangi possessed the highest antioxidant capacity, with 523.80 mg GA/100 g FW of TPC, 456.65 mg TE/100 g FW of FRAP, and 65.85% of DPPH. The effects ofthe three factors on the antioxidant activity of goat milk should be considered.
Veterinary World, 2019
The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.
Journal of Innovative Sciences
The current study was designed to determine the proximate composition, phenolic compounds and antioxidant activity of milk products commonly consumed in Khyber Pakhtunkhwa, Pakistan. Fifteen different milk product samples were collected from 3 different markets in the study area to get a composite sample. AOAC 15 th edition methods were used to analyze moisture, ash, carbohydrates, fats and protein contents of milk products. Atomic absorption spectroscopy and flame photometry were used for mineral analysis. Total phenolic compounds were evaluated by the Folin-Ciocalteu method. The aluminum chloride colorimetric method was used for evaluating total flavonoids contents. Antioxidant activity was assessed by the DPPH method. The results showed that moisture was high in Buttermilk (92.15±0.13 g/100g), ash and proteins in Manpasand (5.71±0.03, 25.36±0.04 g/100g respectively), carbohydrates in Mardani Paida (79.69±0.14 g/100g), and fats in Butter (81.71±0.04 g/100g). Khoa showed the highest amount of calcium and iron (612.00±0.01, 2.756±0.04 mg/100g respectively), while maximum zinc was observed in Cheese (4.80±0.05 mg/100g) and phosphorus in Mardani paida (401.60±0.04 mg/100g). The highest total phenols (37.04±0.61 mg GAE b /100g), total flavonoids (12.027±0.06 mg QE c /100g), and antioxidant activity (18.44±0.05 mgVCE d /100g) were investigated in Green tea with milk. Macro and micronutrient composition of milk products commonly consumed in Khyber Pakhtunkhwa is available now and can be used by nutritionists, dieticians and health care providers in planning a normal and therapeutic diet. Milk products contained phenolic compounds which show antioxidant activity.
Applied Sciences
The aim of the study was to assess the potential of milk from herbal blend-fed cows to be used for the production of yogurts exhibiting increased antioxidant potential with regard to the duration of refrigerated storage of the products. Bulk milk (control—CM and experimental—EM) intended for the production of yogurts was provided by a dairy cattle breeding farm. The milk samples were analyzed to determine their basic chemical composition (the content of dry matter, fat, and total protein including casein), hygienic status (somatic cell count (SCC) and total microbial count (TMC)), and antioxidant activity (FRAP, DPPH, and ABTS assays). Pasteurized milk was used to manufacture natural yogurts with the use of starter cultures YC-X11 (Chr. Hansen, Hørsholm, Denmark). Changes in physicochemical traits (acidity, nutritional value, and water activity) and antioxidant activity (FRAP, DPPH, and ABTS assays) occurring during 21-day refrigerated storage of the yogurts were determined. The ana...