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Effect of mulberry leaf extract fortification and probiotic fermentation on the bioactivities of cottage cheese

Journal of food measurement & characterization, 2022-02, Vol.16 (1), p.486-499 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 ;The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021. ;ISSN: 2193-4126 ;EISSN: 2193-4134 ;DOI: 10.1007/s11694-021-01174-4

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  • Title:
    Effect of mulberry leaf extract fortification and probiotic fermentation on the bioactivities of cottage cheese
  • Author: Chew, Huei Chin ; Tang, Pei Ling ; Tan, Xin Yi ; Tan, Hui Yin
  • Subjects: Albumins ; Biological activity ; Cellulase ; Cheese ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dairy products ; Denaturation ; Digestion ; Engineering ; Fermentation ; Flavonoids ; Food Science ; Leaves ; Nutrition ; Original Paper ; Pectinase ; Phenols ; Plant extracts ; Probiotics ; Ultrasonic imaging ; Ultrasound ; α-Amylase
  • Is Part Of: Journal of food measurement & characterization, 2022-02, Vol.16 (1), p.486-499
  • Description: This study aims to enhance the bioactive property of cottage cheese by incorporating mulberry leaf extract (MLE) and applying probiotic fermentation. The MLE was produced via ultrasound-assisted water extraction (UW), pectinase-pretreated ultrasound-assisted water extraction (PUW) and cellulase-pretreated ultrasound-assisted water extraction. The MLE with the highest DPPH, FRAP, α-amylase inhibition (AI) and albumin denaturation inhibition (ADI) activities was selected to incorporate into the cheese. Lastly, the cheese was fermented with Lactobacillus plantarum TAR4. Results obtained reveal that UW and PUW produced MLE with the best bioactivities. Total phenolics, flavonoids, DPPH, FRAP, AI and ADI activities of the cottage cheeses were significantly enhanced with the fortification of MLE. Fermentation with L . plantarum TAR4 further enhanced the DPPH, FRAP, AI and ADI activities of the cheeses. Results of in-vitro digestion proved that the bioactivities exhibited by the cheeses did not diminished after digestion. Among the cheeses, fermented cheese fortified with MLE produced via UW (UW-LAB) showed the best bioactivity. After digestion, UW-LAB cheese exhibited 2.09 ± 0.12 mg g 1 of FRAP, 74.77 ± 1.90% of DPPH, 64.91 ± 1.16% of AI and 38.83 ± 2.50% of ADI activities. This study recommends that combined MLE fortification with L . plantarum TAR4 fermentation was the best approach to improve nutrition value of cottage cheese.
  • Publisher: New York: Springer US
  • Language: English
  • Identifier: ISSN: 2193-4126
    EISSN: 2193-4134
    DOI: 10.1007/s11694-021-01174-4
  • Source: ProQuest Central
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