ABSTRACT
Peanut is an important crop grown worldwide. Peanut skin, the byproduct of peanut processing is a valuable byproduct due to its content of many functional components. Therefore, this study aimed to evaluate the effect of fortification of yoghurt with peanut skin extract powder (PSEP) at 50, 100 and 200 mg/L milk on the antioxidant activity (radical scavenging activity RSA%) and some quality characteristics of the resultant yoghurt during cold storage. The obtained results revealed that total phenolic content of PSEP is 109.46 mg GAE/g while it's radical scavenging activity % reached 90.57%. Fortification of yoghurt with PSEP increased the apparent viscosity, antioxidant activity, and total phenolic, acetaldehyde, and diacetyl contents as compared to control, while the syneresis of fortified yoghurt was reduced. Microbiological analysis showed that fresh control yoghurt had the highest counts of Streptococcus thermophilus and Lactobacillus bulgaricus and decreased at the end of storage in all treatments. Both control and T1 (the low concentration of PSEP) gained the highest acceptability; therefore, it was recommended that fortification of yoghurt with 50 mg of PSEP/L is more preferable than the other concentrations. In addition, it could be considered as a natural antioxidant source in formulating functional yoghurt either in industrial and/or small industrial scale.
ABSTRACT
BACKGROUND AND OBJECTIVE: Potato is one of the world's leading vegetable crops. Potato viral diseases cause adversely effects on the agricultural sector. Recently there is a growing interest to control plant viruses using spices and herbs (including curcumin). Poor solubility of curcumin in water limited its applications. Therefore, the main objective of the present study was to evaluate the effect of antiviral activity of curcumin-milk proteins nanoparticles against potato virus Y (PVY). MATERIALS AND METHODS: Curcumin-milk proteins nanoparticles were prepared via ionic gelation method. The antiviral activity of the resultant nanoparticles against PVY was evaluated at different concentrations (500, 1000 and 1500 mg/100 mL). Chlorophyll content as well as the activity of peroxidase (POX) and polyphenol oxidase (PPO) was examined. RESULTS: Curcumin-milk proteins nanoparticles showed inhibitory effect on PVY in a concentration dependent manner. CONCLUSION: Curcumin-milk proteins nanoparticles displayed a successful tool to control the PVY under green house conditions.
