Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 56977 10.21603/2308-4057-2023-1-560 Research Article Research Article Research Article Physicochemical properties of kashk supplemented with encapsulated lemongrass extract Physicochemical properties of kashk supplemented with encapsulated lemongrass extract https://orcid.org/0000-0003-1055-646X Sekhavatizadeh Seyed Saeed Sekhavatizadeh Seyed Saeed Banisaeed Khadijeh Banisaeed Khadijeh Hasanzadeh Mahboobeh Hasanzadeh Mahboobeh https://orcid.org/0000-0002-1231-5486 Khalatbari-Limaki Sepideh Khalatbari-Limaki Sepideh Amininezhad Hanieh Amininezhad Hanieh Fars Agricultural and Natural Resources Research and Education Center, AREEO Shiraz Иран Fars Agricultural and Natural Resources Research and Education Center, AREEO Shiraz Iran Kherad Institute of Higher Education Bushehr Иран Kherad Institute of Higher Education Bushehr Iran Kherad Institute of Higher Education Bushehr Иран Kherad Institute of Higher Education Bushehr Iran Shiraz University Shiraz Иран Shiraz University Shiraz Iran Shiraz University Shiraz Иран Shiraz University Shiraz Iran 17 03 2023 17 03 2023 11 1 141 151 08 06 2022 02 08 2022 https://jfrm.ru/en/issues/20672/21289/

Kashk is a perishable fermented dairy product. Since chemical preservatives are harmful for human health, we aimed to study lemongrass (Cymbopogon citratus L.) as a natural preservative. First, we assessed the phytochemical properties of lemongrass extract. Then, we added lemongrass extract and microencapsulated lemongrass extract to kashk samples. Finally, we analyzed their physicochemical and sensorial properties during 60 days of storage. Catechin (419.04 ± 0.07 mg/L), gallic acid (319.67 ± 0.03 mg/L), and chloregenic acid (4.190 ± 0.002 mg/L) were found to be the predominant phenolic constituents in lemongrass. Total phenolics, total flavonoids, and antioxidant activity (IC50) values of the lemongrass extract were 26.73 mg GA/g, 8.06 mg Quercetin/g, and 2751.331 mg/L, respectively. The beads were spherical in shape with a 35.03-nm average particle diameter and 47.81% microencapsulation efficiency. The pH of the supplemented kashks decreased during the storage time. They showed lower acid degree values than the control at the end of storage. The peroxide, p-anisidine, and thiobarbituric acid values of the sample fortified with microencapsulated lemongrass extract were 6.15, 4.76, and 44.12%, respectively, being the lowest among the samples. This kashk sample had the highest hardness (570.62 ± 21.87 g), adhesiveness (18.10 ± 4.36 mJ), and cohesiveness (0.56 ± 0.25) but the lowest chewiness (72.66 ± 3.08 mJ) among the samples. It also had a better sensory profile than the control samples. Our results indicated that microencapsulated lemongrass extract could be incorporated into kashk to ensure suitable sensorial and textural properties. Furthermore, it may delay fat oxidation and lipolysis during storage.

Kashk is a perishable fermented dairy product. Since chemical preservatives are harmful for human health, we aimed to study lemongrass (Cymbopogon citratus L.) as a natural preservative. First, we assessed the phytochemical properties of lemongrass extract. Then, we added lemongrass extract and microencapsulated lemongrass extract to kashk samples. Finally, we analyzed their physicochemical and sensorial properties during 60 days of storage. Catechin (419.04 ± 0.07 mg/L), gallic acid (319.67 ± 0.03 mg/L), and chloregenic acid (4.190 ± 0.002 mg/L) were found to be the predominant phenolic constituents in lemongrass. Total phenolics, total flavonoids, and antioxidant activity (IC50) values of the lemongrass extract were 26.73 mg GA/g, 8.06 mg Quercetin/g, and 2751.331 mg/L, respectively. The beads were spherical in shape with a 35.03-nm average particle diameter and 47.81% microencapsulation efficiency. The pH of the supplemented kashks decreased during the storage time. They showed lower acid degree values than the control at the end of storage. The peroxide, p-anisidine, and thiobarbituric acid values of the sample fortified with microencapsulated lemongrass extract were 6.15, 4.76, and 44.12%, respectively, being the lowest among the samples. This kashk sample had the highest hardness (570.62 ± 21.87 g), adhesiveness (18.10 ± 4.36 mJ), and cohesiveness (0.56 ± 0.25) but the lowest chewiness (72.66 ± 3.08 mJ) among the samples. It also had a better sensory profile than the control samples. Our results indicated that microencapsulated lemongrass extract could be incorporated into kashk to ensure suitable sensorial and textural properties. Furthermore, it may delay fat oxidation and lipolysis during storage.

 Polyphenols lemongrass extract encapsulation fat oxidation kashk Polyphenols lemongrass extract encapsulation fat oxidation kashk

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