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

Zahra Siyar,Ali Motamedzadegan,Jafar Mohammadzadeh Milani,Ali Rashidinejad

doi:10.3390/molecules27010120

Abstract

In 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.

Highlights

IntroductionRicotta is an unripened cheese that is obtained by coagulation of protein through acidification with organic acids (e.g., acetic acid, lactic acid, and citric acid) and heating [1–6]
Ricotta is an unripened cheese that is obtained by coagulation of protein through acidification with organic acids and heating [1–6]
The findings of Rashidinejad et al [4], who encapsulated green tea catechins and green tea extract, and Alexander et al [39], who examined the incorporation of phytosterols in soy phospholipids nanoliposomes, demonstrated that increasing the concentration of soy phospholipids caused an increase in the size of the nanoliposome particles

Summary

Introduction

Ricotta is an unripened cheese that is obtained by coagulation of protein through acidification with organic acids (e.g., acetic acid, lactic acid, and citric acid) and heating [1–6] This dairy product is normally procured from whole sweet whey, a mixture of whey and whole milk, skimmed milk, or skimmed milk powder in different ratios [7]. Ricotta, which has a soft, grainy, firm texture, light sour taste [8], and a monotonic yellowish-white color, is manufactured without the addition of any starter culture [9]. This type of cheese is widely consumed worldwide and is appreciated for its flavor and nutritional benefits. This dairy product is an ideal carrier for the delivery of bioactive compounds from natural sources

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Conclusion