Browsing by Author "Imran, Muhammad"
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- Characterization and effect of optimized spray-drying conditions on spray-dried coriander essential oilPublication . Rahim, Muhammad Abdul; Imran, Muhammad; Khan, Faima Atta; Al-Asmari, Fahad; Regenstein, Joe M.; Alomar, Suliman Yousef; Hussain, Imtiaz; Bartkiene, Elena; Rocha, João MiguelCoriander (Coriandrum sativum L.) essential oil (CEO) has many beneficial features, including antimicrobial and antifungal properties along with good aroma. It also has an important role in food processing and preservation. However, CEO is highly volatile and sensitive to external factors (heat, light and oxygen), as well as susceptible to lipid oxidation due to environmental and general processing conditions. This limits water solubility, making it difficult to incorporate CEO into aqueous food matrices, which further limits their industrial application. Spray-drying encapsulation may prevent CEO oxidation, increase CEO oxidative stability and improve their physicochemical properties. In this study, spray-dried CEO (SDCEO) was prepared using a mini laboratory-scale spray-dryer and the processing conditions were optimized. The SDCEO were characterized in respect to free fatty acids (FFA), peroxide values (PV), fatty acid (FA) profiles, Fourier-transform infrared spectroscopy (FTIR) and physical morphology by scanning electron microscopy (SEM). Results indicated that the maximum value of FFA, PV, fatty acid composition (including petroselinic, linoleic and oleic acids) in SDCEO were observed at the following spray-drying conditions: an inlet-air temperature (IAT) of 140 °C, needle speed (NS) of 2 s and the wall-material (WM) at 25%. The minimum values were observed at an IAT of 180 °C, NS of 4 s and WM of 30%. Analysis of variance and the interaction effects of independent factors showed that IAT and WM significantly positively influenced the response for good oxidative stability. Thus, SDCEO is likely to be used as a natural active ingredient in the food processing, cosmetic, nutraceutical and pharmaceutical industries with high stability, and may be stored for a long time without evaporation or oxidation.
- Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheesePublication . Asif, Mussab; Nadeem, Muhammad; Imran, Muhammad; Ullah, Rahman; Tayyab, Muhammad; Khan, Faima Atta; Al-Asmari, Fahad; Rahim, Muhammad Abdul; Rocha, João Miguel; Korma, Sameh A.; Esatbeyoglu, TubaCheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.
- Effect of Lactiplantibacillus plantarum on the conversion of linoleic acid of vegetable oil to conjugated linoleic acid, lipolysis, and sensory properties of cheddar cheesePublication . Khan, Awais; Nadeem, Muhammad; Al-Asmari, Fahad; Imran, Muhammad; Ambreen, Saadia; Rahim, Muhammad Abdul; Oranab, Sadaf; Esatbeyoglu, Tuba; Bartkiene, Elena; Rocha, João MiguelConjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108 colony-forming units (CFU)/mL (8 log CFU mL−1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.41, 6.25, 6.69, and 6.65 log CFU g−1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T1, T2, T3, and T4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.
- Optimized spray-dried conditions' impact on fatty acid profiles and estimation of in vitro digestion of spray-dried chia/fish oil microcapsulesPublication . Rahim, Muhammad Abdul; Regenstein, Joe M.; Al-Asmari, Fahad; Imran, Muhammad; Ramadan, Mohamed Fawzy; Rocha, João Miguel F.; Hussain, Imtiaz; Zongo, EliasseLong-chain polyunsaturated fatty acids (LCPUFA) are of interest due to their potential health properties and have a significant role in reducing the risk of various chronic diseases in humans. It is commonly used as a supplement. However, lipid oxidation is an important negative factor caused by environmental, processing, and limited water solubility of LCPUFA, making them difficult to incorporate into food products. The objective of this research work was to prevent oxidation, extend shelf life, enhance the stability of fatty acids, and to achieve controlled release by preparing spray-dried powder (SDM). For spray-drying, aqueous emulsion blends were formulated using a 1:1 ratio of chia seed oil (CSO) and fish oil (FO) and using a laboratory-scale spray-dryer with varying conditions: inlet air temperature (IAT, 125-185 °C), wall material (WM, 5-25%), pump speed (PS, 3-7 mL/min), and needle speed (NS, 3-11 s). The maximum alpha-linolenic acid (ALA) content was 33 ± 1%. The highest values of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the microcapsules were 8.4 ± 0.4 and 13 ± 1%, respectively. Fourier transform infrared and X-Ray diffraction analysis results indicated that SDM was successfully formulated with Gum Arabic and maltodextrin (MD). The blending without encapsulation of CSO and FO was digested more efficiently and resulted in more oil being released with simulated gastric fluid (SGF), simulated intestinal fluid (SIF), and SGF + SIF conditions without heating. No significant changes were observed for saturated, monounsaturated, and LCPUFA, whether exposed or not to gastrointestinal conditions. However, compared to the release of SDM, it can be useful for designing delivery systems for the controlled release of essential fatty acids.