In vitro experimental study demonstrates enhanced shelf life and fungal suppression in fermented Rayeb milk using whey protein-chicory nanoparticles, indicating effective biofortification.
Key Points
To evaluate whey protein isolate nanoparticles loaded with chicory extract as a functional ingredient to improve bioactive stability, microbial quality, and shelf life in Rayeb milk.
Extracted bioactive compounds from chicory aerial parts using ultrasound-assisted extraction (20 kHz, 50% amplitude) and encapsulated them in whey protein isolate nanoparticles via desolvation.
Prepared Rayeb milk treatments containing no additive (control), crude chicory extract, or nanoencapsulated chicory extract at a concentration of 150 mg per 100 g milk.
Synthesized nanoparticles displayed an average particle size of 158.6 ± 20 nm, polydispersity index of 0.470 ± 0.032, particle yield of 92.15 ± 3.1%, and encapsulation efficiency of 92.15 ± 1.9%.
Nanoencapsulation significantly improved total phenolic content, flavonoid content, and chicoric acid retention compared to crude extract.
Nanoencapsulated formulations maintained higher starter culture counts, suppressed molds and yeasts below detectable limits after refrigerated storage, and preserved sensory quality better than control and crude extract.