Startseite Naturwissenschaften Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder
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Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder

  • Rafik A. M. Khalil , Talaat H. El-Sawah , Tawfiq Alsulami , Ayah T. Zaidalkilani , Ammar Al-Farga und Wael F. Elkot EMAIL logo
Veröffentlicht/Copyright: 5. September 2024
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Open Chemistry
Aus der Zeitschrift Open Chemistry Band 22 Heft 1

Abstract

Dried lemongrass (DLG) herb is high in total phenolic compounds (1,388 mg gallic acid equivalent/100 g), antioxidant scavenging activity (57.88%), and dietary fibers (19.61%), and it also imparts lemon flavor, minerals, and several health benefits. Therefore, it is considered a cost-effective and functional ingredient for various food systems. A trial was conducted to incorporate DLG into a functional low-fat lemon frozen dessert as a fat mimetic and to assess its impacts on physicochemical, rheological, total phenolic compounds, antioxidant scavenging activity, sensory properties, and production costs. A control full-fat frozen dairy dessert (FFD) with 6% fat was prepared for comparison. DLG was added to a low-fat frozen dessert (LFD) with 1% fat at ratios of 0, 0.5, 1.0, and 1.5%. Results showed that FFD had higher rheological characteristics, melting resistance, production costs, and sensory properties compared to LFD. The use of DLG increased mix specific gravity, freezing point depression, apparent viscosity, consistency coefficient index, overrun, total phenolic compounds, and antioxidant scavenging activity while decreasing the pH value compared to LFD. Adding 0.5–1.0% DLG to LFD significantly improved overall acceptability and reduced production costs by 23.80 and 18.56%, respectively. The functional LFD with 0.5–1% DLG achieved comparable quality characteristics to the full-fat treatment.

Graphical abstract

Methodology of functional low-fat frozen dairy dessert production, FFD: full-fat vanilla frozen dairy dessert with 6% fat to serve as a control, LFD: low-fat vanilla frozen dairy dessert (1% fat), T1: as low-fat frozen dairy dessert (1%) supplemented with 0.5% dried lemongrass (DLG), T2: as low-fat frozen dairy dessert (1%) supplemented with 1% DLG, T3: as low-fat frozen dairy dessert (1%) supplemented with 1.5% DLG.

Keywords: dried lemongrass; fat mimetic; frozen dessert; physicochemical properties; antioxidant activity

1 Introduction

The tropical plant lemongrass contains a number of concentrated secondary metabolites known as aromatic oils, which serve a variety of functions within the plant system. It contains a variety of chemical substances, including benzenoids, terpenoids, organic sulfur, and nitrogenous compounds. Citral, a combination of two stereoisomeric monoterpene aldehydes, gives lemongrass its distinctive lemon-like odor [1]. It is grown in several countries, including India, Thailand, Korea, Japan, and Egypt [2]. It is well known for its therapeutic benefits, nutritional value, and flavoring industry. People prefer powder-dried leaves to fresh ones because they have a longer shelf life and are simpler to prepare [3]. Its dried form contained 5.1–6.2% crude fat, 27.1–27.6% crude fibers, 7.88–8.13% protein, 53.7–54.6% carbohydrates, 1607.5–1678.8 mg GAE/100 g total phenolic compounds, and flavonoids with high antioxidant activity (AA). It also contains calcium, magnesium, manganese, zinc, copper, iron, potassium, and vitamins (A and C) [4,5,6]. Lemongrass is regarded as one of the particularly useful herbs for human nutrition due to its low cost and versatility as an ingredient in functional foods. Cymbopogon flexuosus, also known as lemongrass, has been used as a folk remedy since ancient times because of its exceptional medicinal properties, which include relieving rheumatic and other pains as well as having a healing effect on ulcers, cancer, and a strong immune system [2,7,8]. Lemongrass has recently gained global attention due to its wide range of industrial applications. Furthermore, it is rich in flavonoids and phenolic compounds, essential oils, and other phytochemical constituents with pharmacological properties that may benefit health, such as anti-inflammatory, anti-obesity, antibacterial, antifungal, anti-nociceptive, and anti-oxidant effects [8]. A number of attempts have been made to improve the flavoring of food, boost AA, or lengthen the shelf life of various food items, including cookies [6], beef burgers [9], orange juice [10], herbal pomegranate aqualete [11], tofu [12], fermented fish [13], yoghurt, yoghurt drink, soy ice cream, and quarg cheese as a natural preservative [14–16]. Also, C. citratus essential oil is commonly used in herbal teas, soups, and curries. It is also suitable for poultry, fish, and seafood [17]. This plant is not poisonous to test organisms and does not exhibit any hypnotic properties [18,19]. Frozen dessert is a complex, aerated food high in nutrients. It includes a variety of flavors, proteins, fats, carbohydrates, and minerals. Milk fat plays a crucial role in frozen dessert’s structural and textural qualities [20–22]. Many chronic diseases, including obesity, cardiovascular disease, and cancer, are thought to be linked to high saturated fat intake [23]. When the fat level of frozen dessert mixes is reduced, the resulting product has a higher melting rate, inferior body and texture properties, a lack of rich flavor, and fewer visible air bubbles than FFI [23]. Food scientists looking forward to develop low-fat frozen dairy desserts based on novel fat substitutes without sacrificing functionality [24–29]. The limited available literature on the use of dried lemongrass (DLG) in frozen dessert production, Chanmchan et al. [30] developed a reduced-sugar herbal ice cream using lemongrass extract. However, in this study, DLG was used as the main source of fiber and as a primary source of antioxidants and phenolic compounds. It was conceived that including DLG in frozen dairy dessert mixes could improve the quality of LFD by lowering production costs. Furthermore, we investigated the functional effects of combining DLG (0.5, 1, and 1.5%) on the physicochemical, rheological, antioxidant scavenging activity, total phenolic compounds, sensory characteristics, and production cost of low-fat frozen dessert, evaluated during storage at −18°C for 28 days.

2 Materials and methods

2.1 Materials

Lemongrass was obtained from a local market. Fresh skim milk (0.3% fat and 9.2% solids non fat (SNF)) and cream (52% fat and 4.05% solids non-fat) were obtained from the Pilot Plant of the Dairy Department, Suez Canal University. Skim milk powder (97% total solids, a product of Dairy America™, USA), vanilla, and sugar (sucrose) were purchased from a local market. Carboxymethyl cellulose (CMC) was purchased from Misr Food Additives. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) was obtained from Sigma Chemical Co. (Saint Louis, MO, USA). The chemicals and solvents utilized consisted of analytical grade.

2.2 Preparing frozen dairy dessert

The frozen dessert mixes (Table 1) were produced according to Marshall and Arbuckle (1996). Skim milk powder is initially mixed with sugar and CMC to generate a “dry mix.” Fresh skim milk was heated to 40°C, and then, fresh cream was incorporated as the temperature went up to 65°C, and the “dry mix” was gradually incorporated while carefully mixing. The mixture was heated at 80°C for 5 min, then immediately subsequent to cooling to 4–5°C. During aging and cooling at 5°C, vanilla powder was added to FFD (6% fat, 10% SNF, 0.30% CMC, 15% sugar) and all low-fat treatments (1% fat, 12% SNF, 15% sugar, 0.30% CMC), while DLG was added at four levels of 0, 0.5, 1.0, and 1.5% to LFD, T1, T2, and T3, respectively. The various mixes were cold stored for 2 h, frozen, and whipped in an ice cream maker (Taylormate™ Model 152, Taylor Company, Blackhawk Blvd., USA). The resultant frozen dessert was collected at −5.5°C, placed in 100 mL plastic cups, covered, hardened at −25°C for one day, and stored at −18°C for analysis. Each treatment was made three times.

Table 1

The formulation used for making 100 kg of different frozen dairy dessert mixes

kg/100 kg
Ingredients FFD LFD T1 T2 T3
Sugar 15 15 15 15 15
Skim milk 70.252 78.152 77.597 77.043 76.488
Skim milk powder 3.315 5.076 5.127 5.178 5.230
cream 11.131 1.472 1.476 1.479 1.482
CMC 0.3 0.3 0.3 0.3 0.3
DLG 0 0 0.5 1.0 1.5

CMC: carboxymethyl cellulose.

FFD: full-fat vanilla frozen dessert with 6% fat to serve as control.

LGD: low-fat vanilla frozen dessert (1% fat).

T1: low-fat frozen dessert (1%) supplemented with 0.5% DLG.

T2: low-fat frozen dessert (1%) supplemented with 1% DLG.

T3: low-fat frozen dessert (1%) supplemented with 1.5% DLG.

2.3 Preparation of DLG

Fresh lemongrass leaves were cut into approximately 1 cm2 followed by oven drying at 50–60°C. After cooling, the samples were weighed again until a constant weight was recorded. The DLG was ground into fine powder using a high-speed laboratory miller (Braun PowerMax MX 2000 Blender, Germany) as described by Lonkar et al. [31] and frozen at −18°C until use.

2.4 Analysis of DLG

The moisture, protein, total carbohydrates, ash, dietary fibers, and pH values of DLG were analyzed using the AOAC [32]. The iron (Fe), calcium (Ca), and magnesium (Mg) contents of the lemongrass samples were determined according to the methods described by [32–34]. A 0.5 g DLG sample was placed in a 250 mL round-bottom flask. Next, a mixture of acids (2 mL HCl, 3 mL HNO3, and 2 mL HClO4) was added. The round-bottom flask was connected to a reflux condenser and heated to a temperature of 270°C for 1.5 h on a Kjeldahl apparatus hot plate. The digested samples were allowed to cool for ten minutes without detaching the condenser, followed by an additional ten minutes of cooling to room temperature with the condenser removed. To remove any remaining debris, the mixture was diluted with 20 mL of deionized water and filtered through Whatman filter paper No. 42 (Germany) into a 50 mL volumetric flask. The round-bottom flask was further rinsed with 10 mL of deionized water, which was then added to the filtrate. The flask was then filled to the mark with deionized water. Digestion was performed in triplicate for each sample. Standard solutions of Fe, Mg, and Ca were prepared for calibration, and distilled water was used for dilution. The atomic absorption spectroscopy (AAS) instrument was equipped with hollow cathode lamps specific to the elements under study. Triplicate blank samples were digested following the same procedure as the lemongrass samples.

Finally, all the digests were stored in a refrigerator until analysis AAS. Calcium is often determined using a nitrous oxide-acetylene flame because it provides a hotter flame, which reduces chemical interferences, particularly from phosphate. Magnesium is typically analyzed using an air-acetylene flame. The air-acetylene flame is sufficiently hot to atomize magnesium without excessive ionization, which could otherwise reduce sensitivity. Iron is also usually determined using a graphite cuvette with an air-acetylene flame. This flame temperature is adequate to dissociate the iron atoms without causing ionization or chemical interferences. For Ca, strontium (Sr) was used as a matrix modifier to prevent the formation of calcium-phosphate or calcium-sulfate complexes that can reduce the signal. For Mg, palladium was used as a matrix modifier to stabilize magnesium and reduce volatility during the atomization process. For Fe, ammonium phosphate (NH₄H₂PO₄) was used to prevent the formation of refractory oxides of iron. To calibrate the AAS, a range of standard solutions with expected concentrations of calcium, magnesium, and iron were prepared. The appropriate hollow cathode lamps were installed in the AAS instrument, and the following wavelengths were programmed for each element: 248.3 nm for Fe, 285.2 nm for Mg, and 422.7 nm for Ca. After aspirating each standard solution into the AAS, the device plotted each element’s absorbance against concentration to create calibration curves. Additional dilution was performed if the sample concentration exceeded this range. The concentration of each element in the sample solution was determined by the AAS software, with results typically reported in mg/L or ppm. The concentrations were then converted to mg/g using the appropriate formula to express the results in terms of the original DLG sample.

Concentration ( mg / g ) = Concentration in solution ( mg/L ) × F .inal volume ( L ) Sample weight ( g )

The detection limit for Ca is approximately 0.01–0.05 mg/L (10–50 µg/L), for Mg is approximately 0.001–0.005 mg/L (1–5 µg/L), and for Fe is approximately 0.02–0.05 mg/L (20–50 µg/L).

2.5 Antioxidant scavenging activity and total phenolic compounds analyses

Five grams of the sample were combined in 50 mL of 50% ethanol, agitated for 1 h at room temperature, and filtered through Whatman No. 1 filter paper. Total phenolic compounds (TPC) were analyzed in the ethanolic extract provided by Singleton and Rossi [35] and expressed in mg of gallic acid equivalents per 100 g of sample. Antioxidant scavenging activity (AA) of milk was evaluated in this ethanolic extract by using a DPPH assay [36,37]. For a short while, 1 g of the material was diluted in 95% ethanol. The diluted samples were well combined and centrifuged for 20 min at 4°C at 440 g, and the supernatants were separated for additional examination. A 100 M solution of DPPH in methanol was combined 1:1 with 100 L of samples in a 96-well plate. Following a 30-min incubation period, the samples’ DPPH radical scavenging activity was assessed spectrophotometrically at 517 nm and estimated using the formula below:

Scavenging activity ( % ) = ( 1 − A sample / A blank ) × 100 .

2.6 Evaluation of the frozen dessert mix and the final product

Frozen dessert mixes have been examined for specific gravity, freezing point, and weight per gallon of the mix in kilograms as stated by Marshall and Arbuckle [38]. The rheological characteristics of the mix were evaluated after 2 h of aging using a Brookfield viscometer (Brookfield Engineering Laboratories, USA) with a SC4-21 spindle spinning at 50 rpm. At 10°C, shear rates ranging from 23.3 to 232.5 s−1 were measured. Each rheological characteristic underwent three tests. The following were calculated using the measured values of shear stresses and apparent dynamics viscosity: yield stress, plastic viscosity, consistency coefficient index, flow behavior index, and dynamic viscosity (at 50 rpm). Specific gravity, weight per gallon, overrun, and melting rate were analyzed on the frozen dessert samples [38,39]. The sensory organoleptic attributes of fresh frozen dessert from different treatments were assessed by 15 panelists among the staff members. Before being assessed by the senses, the frozen dessert samples were tempered between −15 and −12°C. Scoring evaluation was according to Gafour et al. [40] for flavor (50°C), body and texture (30°C), melting properties (10°C), and color (10°C).

2.7 Production cost

Manufacturing costs for the different mixes were calculated using the current market prices for the ingredients used in frozen dairy dessert production by USD as follows:

Raw material Skim milk 0.3% fat Sugar Skim milk powder Cream 55% CMC DLG
Price (USD)/kg 0.47 1 60 5.33 4 13.33

2.8 Microbiological analysis of fermented whey-based beverages

According to Standard Methods for the Examination of Dairy Products [41], the fermented beverage samples were microbiologically analyzed for aerobic bacterial, mold, and yeast count and coliform group.

2.9 Statistical analyses

All assessments were done in triplicates, and The General Linear Model procedure described by Snedcor and Cochran [42] was used in the analysis of variance with one factorial (treatments). Costat was used with Windows software version 6.311, and the least significant difference (±SD) test was used to determine a significant difference (p < 0.01).

3 Results and discussion

3.1 Chemical composition of DLG

Table 2 demonstrates that DLG had higher total solids content (93.83%), with total carbohydrates accounting for the majority (57.33%), as well as good protein content (4.82%), crude fat (5.24%), dietary fibers (19.61%), and ash (6.38%). Aftab et al. [43] and Soars et al. [44] reported similar findings. Lemongrass chemical composition can vary depending on the plant part used, drying conditions, soil salinity, maturity stage, water content in the soil, and time of harvesting [45]. Lemongrass has been shown to have high antimicrobial and AA, which may be explained by its high concentration of bioactive components such as phenolics, anthocyanins, alkaloids, flavonoids, tannins, saponins, isoflavones, terpenes, steroids, coumarins, isocatechins, lignins, catechins, and ascorbic acid [46]. As a result of the phenolic compound concentration, DLG had more TPC and AA than fresh lemongrass. Overall, the drying process increased the total solids of DLG, and as a result, it contained more ash, particularly calcium, magnesium, and iron, than the fresh form. The dried form of lemongrass contained more magnesium (269.5 mg/100 g), calcium (808.9 mg/100 g), and iron (73.6 mg/100 g) [6]. DLG was a great supplier of iron (73.6 mg/100 g), an essential trace element in human nutrition [47]. Milk and its products are relatively low in iron [48], so incorporating DLG into dairy products would improve their nutritional and health benefits. Thus, DLG can be used as a functional ingredient in low-fat frozen dessert.

Table 2

The proximate analysis of fresh lemongrass and dried form (average of three replicates)

Constituents Fresh form Dried form
Moisture % 78.23 ± 1.23 6.17 ± 0.23
Crude fibers % 4.54 ± 0.00 19.61 ± 0.40
Protein % 0.93 ± 0.00 4.82 ± 0.12
Total carbohydrates % 12.69 ± 0.12 57.33 ± 1.20
Crude fat % 1.42 ± 0.01 5.24 ± 0.05
Ash % 1.70 ± 0.02 6.83 ± 0.01
Total phenolic compounds (mg gallic acid equivalent/100 g) 385.4 ± 3.5 1388 ± 6.50
Antioxidant scavenging activity % 13.54 ± 0.11 57.88 ± 0.41
Calcium (mg/100 g) 50.5 ± 0.35 808.9 ± 3.50
Magnesium (mg/100 g) 20.6 ± 0.30 269.5 ± 2.14
Iron (mg/100 g) 6.89 ± 0.05 73.6 ± 0.09

Means (three different determinations) ± standard deviation (SD).

3.2 Characterization of frozen dessert mixes

Table 3 indicates that different LFD mixes had higher weight (kg) and specific gravity values than full-fat ones, which could be attributed to their higher solids content, not fat, and lower fat content when compared to full-fat one. The addition of DLG resulted in significant increases (p < 0.01) in weight per gallon and specific gravity, which were proportional to the DLG ratio. The increases in specific gravity seen with different low-fat treatments can be explained by the fact that DLG has a specific gravity of 1.355. Because it affects the starting average size and thermodynamic instability of the created ice crystals, which leads to their gradual expansion, freezing point depression (FPD) is an important indicator for monitoring frozen dessert quality [25,49]. As reported by Cognè et al. [50], the FPD of the control frozen dessert mix was −2.46°C. Significant differences in FPD between FFD and CLF were found by statistical analysis because of the variations in SNF contents. The freezing point of frozen dessert is decreased, according to Ohmes et al. [51] when fat is eliminated and replaced with milk solids in place of fat or liquid ingredients. The incorporation of DLG in LFD increased the frozen dessert’s FPD due to an excess of soluble constituents. Soukoulis et al. [52] found a significant (p < 0.01) impact of fiber source on FPD. Thus, the fiber found in wheat, oats, and pectin increased FPD. The pH values of various low-fat mixes were lower than those of full-fat mix, owing to the increase in SNF. Furthermore, the acidic nature of DLG caused the pH of T1, T2, and T3 mixes to drop significantly. Sekhavatizadeh et al. [53] reported a similar finding when they made Kashk with high lemongrass content. Table 3 displays the rheological characteristics of different frozen dessert mixtures. FFD had significantly higher plastic viscosity, apparent viscosity, consistency coefficient index, and yield stress than LFD. This demonstrates the importance of milk fat in forming and supporting the structural characteristics of frozen dessert [20,54]. The incorporation of DLG significantly increased (p < 0.01) the viscosity and consistency coefficient index but decreased the flow behavior index of T1, T2, and T3 compared to LFD. The percentage of added DLG influenced the changes in rheological parameters. These findings could be attributed to the lower pH of these treatments, which resulted in the electric bonding of casein micelles as well as the thickening effect of hydrated DLG fibers [52].

Table 3

Effect of using different ratios of DLG on the physical and rheological properties of different frozen dessert mixes

Properties FFD LFD T1 T2 T3
Specific gravity (g/mL) 1.0975 ± 0.00e 1.1084 ± 0.00d 1.1122 ± 0.00c 1.1168 ± 0.00b 1.1235 ± 0.00a
Weight per gallon (kg) 4.9889 ± 0.00e 5.0385 ± 0.01d 5.0557 ± 0.00c 5.0766 ± 0.00b 5.0980 ± 0.01a
Freezing point (°C) −2.46 ± 0.02a −2.52 ± 0.02b −2.54 ± 0.02c −2.56 ± 0.02d −2.58 ± 0.02e
pH value 6.58 ± 0.02a 6.54 ± 0.02b 6.50 ± 0.02c 6.47 ± 0.02d 6.43 ± 0.02e
Apparent viscosity (mPas) 205 ± 2.90c 125 ± 1.80d 198 ± 2.50c 245 ± 3.60b 310 ± 4.10a
Plastic viscosity (mPas) 141.6 ± 0.80b 60.9 ± 0.50e 73.7 ± 0.60d 113.5 ± 0.80c 149.7 ± 0.90a
Yield stress (N/m2) 0.87 ± 0.08a 0.52 ± 0.04e 0.56 ± 0.05d 0.62 ± 0.06c 0.68 ± 0.07b
Flow behavior index 0.515 ± 0.05e 0.622 ± 0.06a 0.606 ± 0.06b 0.586 ± 0.06d 0.594 ± 0.06c
Consistency coefficient index (mPas) 177.3 ± 1.90a 94.9 ± 1.20e 131.9 ± 1.50d 158.5 ± 1.70b 147.1 ± 1.60c

Means with the same column with different superscripts (a, b, c, …) are significantly different ± standard deviation (SD) (p < 0.01).

FFD: full-fat vanilla frozen dessert with 6% fat to serve as control.

LFD: low-fat vanilla frozen dessert (1% fat).

T1: low-fat frozen dessert (1%) supplemented with 0.5% DLG.

T2: low-fat frozen dessert (1%) supplemented with 1% DLG.

T3: low-fat frozen dessert (1%) supplemented with 1.5% DLG.

3.3 Frozen dairy dessert characteristics

Table 4 and Figure 1 show that specific gravity and weight per gallon for different mixes were higher than those of the final products because of the incorporation of air into the frozen dessert matrix during the pre-freezing phase. FFD had a higher overrun (%) than LFD because of the higher rheological characteristics. So, the weight per gallon and the specific gravity of FFD were lower than those of the LFD. While incorporating 0.5–1.5% DLG for T1, T2, and T3 increased the overrun percentage as compared to LFD, this phenomenon was correlated to the impact of using the DLG to enhance the mix’s viscosity. Figure 1 shows the full melting rates of various frozen dessert samples as affected by fat reduction and DLG use. Melting resistance refers to the taken time for frozen dessert to melt at 25 ± 1°C. The control full-fat frozen dessert sample melted slower than the LFD. This could be due to fat’s fundamental role in frozen dessert’s structural properties and lower heat conductivity, which would explain the earlier effects [52]. Khalil and Kholoud [55,56] reported similar findings. Incorporation of DLG into frozen dessert of T1, T2, and T3 led to higher melting resistance as compared to LFD (Figure 1). The added solids in DLG, including dietary fiber content, may have contributed to a consistent, smooth body, and texture, as well as higher rheological characteristics with increased melting resistance [57].

Table 4

Effect of using different ratios of DLG on the physical properties of the resultant frozen dessert treatments (average of three replicates)

Properties FFD LFD T1 T2 T3
Specific gravity (g/mL) 0.684 ± 0.01e 0.750 ± 0.10a 0.741 ± 0.10b 0.733 ± 0.01c 0.722 ± 0.01d
Weight (kg) 11.783 ± 0.05e 12.920 ± 0.05a 12.764 ± 0.05b 12.628 ± 0.05c 12.438 ± 0.05d
% overrun 60.45 ± 0.24a 47.79 ± 0.16e 50.09 ± 0.19d 52.36 ± 0.24c 55.33 ± 0.28b

Means with the same column with different superscripts (a, b, c, …) significantly different ± standard deviation (SD) (p < 0.01).

FFD: full-fat vanilla frozen dessert with 6% fat to serve as control.

LFD: low-fat vanilla frozen dessert (1% fat).

T1: low-fat frozen dessert (1%) supplemented with 0.5% DLG.

T2: low-fat frozen dessert (1%) supplemented with 1% DLG.

T3: low-fat frozen dessert (1%) supplemented with 1.5% DLG .

Figure 1 The differences in melting rate expressed as % loss of different frozen dairy dessert samples at intervals during 1 h at 25°C (average of three replicates).
Figure 1

The differences in melting rate expressed as % loss of different frozen dairy dessert samples at intervals during 1 h at 25°C (average of three replicates).

3.4 Bioactive compounds of frozen dessert

Figure 2a and b depicts the adjustments in TPC and AA of frozen dessert treatments during frozen storage as influenced by DLG throughout 28 days of frozen storage. FFD had lower TPC and AA than LFD. It has been demonstrated that LFD has higher protein content with higher AA [58]. While using 0.5–1.5% DLG in frozen dessert significantly increased (p < 0.01) the TPC and AA levels of treated samples. TPC and AA for all samples decreased gradually over longer frozen storage periods, possibly due to frozen dessert oxidation. Eldeeb et al. [59] found similar results when they sampled frozen yoghurt with DLG. Also, this finding is in agree with Yosefiyan et al. [29], who indicated that adding dried persimmon peel powder has the potential to be applied as an added-value ingredient in the ice cream industry to improve the functional characteristics of its products.

Figure 2 Effect of using different percentages of DLG on total phenolic compounds (TPC) expressed as mg gallic acid equivalent/100 g (a) and antioxidant scavenging activity (AA) % (b) of different frozen dairy dessert samples during the freeze storage (average of three replicates).
Figure 2

Effect of using different percentages of DLG on total phenolic compounds (TPC) expressed as mg gallic acid equivalent/100 g (a) and antioxidant scavenging activity (AA) % (b) of different frozen dairy dessert samples during the freeze storage (average of three replicates).

3.5 Production cost

Table 5 presents the processing costs of various frozen dessert treatments as a result of using DLG and lowering the fat content, which were calculated using the local market prices. FFD had the most expensive production costs. Production costs were lowered by 29.06% because of the mix’s decreased usage of cream due to the 1% fat specification. Utilizing substantial DLG at ratios of 0.5, 1.0, and 1.5% for T1, T2, and T3 reduced production costs by 23.80, 18.56, and 13.30%, respectively, when compared to FFD. However, these prices were considerably higher than that of LFD because of the higher price of DLG (13.33 USD) than other dairy ingredients. Similar results were observed by Abdeldaiem et al. [26], who indicated that the production cost and profit of the ice cream supplemented with corn powders were lower compared to the control sample.

Table 5

Effect of using different ratios of DLG on cost of production of frozen dessert treatments (USD) (average of three replicates)

Properties FFD LFD T1 T2 T3
Cost of production 128.24 ± 0.75a 90.98 ± 0.11e 97.91 ± 0.07d 104.44 ± 0.09c 111.18 ± 0.31b
% reduction of cost as compared to full-fat one — 29.05 ± 0.12a 23.80 ± 0.09b 18.56 ± 0.07c 13.30 ± 0.22d

Means with the same column with different superscripts (a, b, c, …) significantly different ± standard deviation (SD) (p < 0.01).

FFD: full-fat vanilla frozen dessert with 6% fat to serve as control.

LFD: low-fat vanilla frozen dessert (1% fat).

T1: low-fat frozen dessert (1%) supplemented with 0.5% DLG.

T2: low-fat frozen dessert (1%) supplemented with 1% DLG.

T3: low-fat frozen dessert (1%) supplemented with 1.5% DLG.

3.6 Sensory properties

Table 6 displays the sensory attribute scores for various frozen dessert treatments as affected by fat reduction and using DLG during 28 days of frozen storage. FFD had a creamy taste and a rich mouth feel, and it received the highest scores for body, texture, and flavor among all treatments. It has been established that milk fat contributes to the formation and quality of frozen dessert generally [20]. Panelists described the decreased-fat frozen dessert as having a more icy body and texture, fewer air bubbles, and stability. Incorporating DLG fibers into the frozen dessert matrix improved the good body and texture characteristic with the intensity of lemon flavor as well as total acceptability scores as compared to LFD. Generally, the incorporation of DLG fibers in the ice cream improved the body and texture of the finished product and reduced the proportion of frozen water in the resultant ice cream [52]. On the other hand, using 1.5% DLG in frozen dessert had an adverse effect on the flavor characterized by an unacceptable stronger lemon flavor with lower total acceptability scores than those made with 0.5–1% DLG. Similar findings were reported by using DLG in frozen yoghurt by Eldeeb et al. [59].

Table 6

Effect of using different ratios of DLG on sensory evaluation of frozen dessert treatments (average of three replicates)

Properties FFD LFD T1 T2 T3
After 1 day of freeze storage
Flavor (50 points) 48.0 40.0 47.5 47.0 46.5
Body and texture (30 points) 28.5 23.5 27.5 28.0 28.0
Melting properties (10 points) 9.5 7.5 8.5 8.5 8.0
Color (10 points) 9.5 8.0 9 9.0 8.5
Total acceptability 95.5 ± 0.7a 79.0 ± 0.7d 92.5 ± 0.7b 92.5 ± 0.7b 91.0 ± 0.7c
After 28 days of freeze storage
Flavor (50 points) 46.5 38 46 46 45.5
Body and texture (30 points) 28 22.0 27.0 27.0 27.5
Melting properties (10 points) 9.0 6.5 8.5 8.5 8.0
Color (10 points) 8.5 7.5 8.5 8.5 8.0
Total acceptability 92.0 ± 0.3a 74.0 ± 0.3d 90.0 ± 0.2b 90.0 ± 0.3b 89.0 ± 0.3c

Means with the same column with different superscripts (a, b, c, …) significantly different ± standard deviation (SD) (p < 0.01).

FFD: full-fat vanilla frozen dessert with 6% fat to serve as control.

LFD: low-fat vanilla frozen dessert (1% fat).

T1: low-fat frozen dessert (1%) supplemented with 0.5% DLG.

T2: low-fat frozen dessert (1%) supplemented with 1% DLG.

T3: low-fat frozen dessert (1%) supplemented with 1.5% DLG.

3.7 Microbiological properties

No presence of coliform bacteria, mold, or yeasts was observed in any of the samples throughout the storage period (28 days), and this may be explained by the good manufacturing practices of the product and hygienic settings. These results are in agreement with [60,61].

4 Conclusions

Ultimately, it could be concluded that DLG can be successfully used in the production of low-fat frozen dairy dessert as a functional ingredient to impart a mild lemon flavor, dietary fibers, and phenolic compounds, thereby improving product quality and anti-oxidative activity. As a result, it is recommended to use DLG in the preparation of low-fat frozen dessert at a ratio of 0.5–1.0% to obtain a product with good quality characteristics while lowering production costs by 18.56–23.80%, respectively. The use of DLG can be expanded beyond frozen desserts to other low-fat dairy products, such as yogurt, cheese, and smoothies, to capitalize on its functional and nutritional benefits. Further research should focus on optimizing the ratio of DLG in various dairy products to ensure the best balance between flavor, texture, and health benefits. While 0.5–1.0% is recommended for frozen desserts, other products might require different concentrations. Further investigation into the health impacts of regular consumption of DLG-infused dairy products can help establish their role in promoting well-being, potentially positioning them as functional foods in the market.

Acknowledgments

The authors thank Researchers Supporting Project number (RSPD2024R641), King Saud University, Riyadh, Saudi Arabia, for funding this research.

  1. Author contributions: Rafik A. M. Khalil: conceptualization, data curation, formal analysis, investigation, methodology, resources, software, supervision, writing – review & editing. Talaat H. El-Sawah: data curation, formal analysis, writing – original draft. Tawfiq Alsulami: writing – review & editing, funding acquisition. Ayah T. Zaidalkilani: writing – review & editing, funding acquisition. Ammar AL-Farga: writing – review & editing, funding acquisition. Wael F. Elkot: conceptualization, data curation, formal analysis, investigation, methodology, resources, software, supervision, writing – review & editing.

  2. Conflict of interest: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article. The authors have declared that there is no conflict of interest.

  3. Ethical approval: Ethics approval was not required for this research.

  4. Data availability statement: The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Received: 2024-05-11
Revised: 2024-08-17
Accepted: 2024-08-20
Published Online: 2024-09-05

© 2024 the author(s), published by De Gruyter

This work is licensed under the Creative Commons Attribution 4.0 International License.

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  101. Green synthesis of silver nanoparticles containing Cichorium intybus to treat the sepsis-induced DNA damage in the liver of Wistar albino rats
  102. Quality changes of durian pulp (Durio ziberhinus Murr.) in cold storage
  103. Study on recrystallization process of nitroguanidine by directly adding cold water to control temperature
  104. Determination of heavy metals and health risk assessment in drinking water in Bukayriyah City, Saudi Arabia
  105. Larvicidal properties of essential oils of three Artemisia species against the chemically insecticide-resistant Nile fever vector Culex pipiens (L.) (Diptera: Culicidae): In vitro and in silico studies
  106. Design, synthesis, characterization, and theoretical calculations, along with in silico and in vitro antimicrobial proprieties of new isoxazole-amide conjugates
  107. The impact of drying and extraction methods on total lipid, fatty acid profile, and cytotoxicity of Tenebrio molitor larvae
  108. A zinc oxide–tin oxide–nerolidol hybrid nanomaterial: Efficacy against esophageal squamous cell carcinoma
  109. Research on technological process for production of muskmelon juice (Cucumis melo L.)
  110. Physicochemical components, antioxidant activity, and predictive models for quality of soursop tea (Annona muricata L.) during heat pump drying
  111. Characterization and application of Fe1−xCoxFe2O4 nanoparticles in Direct Red 79 adsorption
  112. Torilis arvensis ethanolic extract: Phytochemical analysis, antifungal efficacy, and cytotoxicity properties
  113. Magnetite–poly-1H pyrrole dendritic nanocomposite seeded on poly-1H pyrrole: A promising photocathode for green hydrogen generation from sanitation water without using external sacrificing agent
  114. HPLC and GC–MS analyses of phytochemical compounds in Haloxylon salicornicum extract: Antibacterial and antifungal activity assessment of phytopathogens
  115. Efficient and stable to coking catalysts of ethanol steam reforming comprised of Ni + Ru loaded on MgAl2O4 + LnFe0.7Ni0.3O3 (Ln = La, Pr) nanocomposites prepared via cost-effective procedure with Pluronic P123 copolymer
  116. Nitrogen and boron co-doped carbon dots probe for selectively detecting Hg2+ in water samples and the detection mechanism
  117. Heavy metals in road dust from typical old industrial areas of Wuhan: Seasonal distribution and bioaccessibility-based health risk assessment
  118. Phytochemical profiling and bioactivity evaluation of CBD- and THC-enriched Cannabis sativa extracts: In vitro and in silico investigation of antioxidant and anti-inflammatory effects
  119. Investigating dye adsorption: The role of surface-modified montmorillonite nanoclay in kinetics, isotherms, and thermodynamics
  120. Antimicrobial activity, induction of ROS generation in HepG2 liver cancer cells, and chemical composition of Pterospermum heterophyllum
  121. Study on the performance of nanoparticle-modified PVDF membrane in delaying membrane aging
  122. Impact of cholesterol in encapsulated vitamin E acetate within cocoliposomes
  123. Review Articles
  124. Structural aspects of Pt(η3-X1N1X2)(PL) (X1,2 = O, C, or Se) and Pt(η3-N1N2X1)(PL) (X1 = C, S, or Se) derivatives
  125. Biosurfactants in biocorrosion and corrosion mitigation of metals: An overview
  126. Stimulus-responsive MOF–hydrogel composites: Classification, preparation, characterization, and their advancement in medical treatments
  127. Electrochemical dissolution of titanium under alternating current polarization to obtain its dioxide
  128. Special Issue on Recent Trends in Green Chemistry
  129. Phytochemical screening and antioxidant activity of Vitex agnus-castus L.
  130. Phytochemical study, antioxidant activity, and dermoprotective activity of Chenopodium ambrosioides (L.)
  131. Exploitation of mangliculous marine fungi, Amarenographium solium, for the green synthesis of silver nanoparticles and their activity against multiple drug-resistant bacteria
  132. Study of the phytotoxicity of margines on Pistia stratiotes L.
  133. Special Issue on Advanced Nanomaterials for Energy, Environmental and Biological Applications - Part III
  134. Impact of biogenic zinc oxide nanoparticles on growth, development, and antioxidant system of high protein content crop (Lablab purpureus L.) sweet
  135. Green synthesis, characterization, and application of iron and molybdenum nanoparticles and their composites for enhancing the growth of Solanum lycopersicum
  136. Green synthesis of silver nanoparticles from Olea europaea L. extracted polysaccharides, characterization, and its assessment as an antimicrobial agent against multiple pathogenic microbes
  137. Photocatalytic treatment of organic dyes using metal oxides and nanocomposites: A quantitative study
  138. Antifungal, antioxidant, and photocatalytic activities of greenly synthesized iron oxide nanoparticles
  139. Special Issue on Phytochemical and Pharmacological Scrutinization of Medicinal Plants
  140. Hepatoprotective effects of safranal on acetaminophen-induced hepatotoxicity in rats
  141. Chemical composition and biological properties of Thymus capitatus plants from Algerian high plains: A comparative and analytical study
  142. Chemical composition and bioactivities of the methanol root extracts of Saussurea costus
  143. In vivo protective effects of vitamin C against cyto-genotoxicity induced by Dysphania ambrosioides aqueous extract
  144. Insights about the deleterious impact of a carbamate pesticide on some metabolic immune and antioxidant functions and a focus on the protective ability of a Saharan shrub and its anti-edematous property
  145. A comprehensive review uncovering the anticancerous potential of genkwanin (plant-derived compound) in several human carcinomas
  146. A study to investigate the anticancer potential of carvacrol via targeting Notch signaling in breast cancer
  147. Assessment of anti-diabetic properties of Ziziphus oenopolia (L.) wild edible fruit extract: In vitro and in silico investigations through molecular docking analysis
  148. Optimization of polyphenol extraction, phenolic profile by LC-ESI-MS/MS, antioxidant, anti-enzymatic, and cytotoxic activities of Physalis acutifolia
  149. Phytochemical screening, antioxidant properties, and photo-protective activities of Salvia balansae de Noé ex Coss
  150. Antihyperglycemic, antiglycation, anti-hypercholesteremic, and toxicity evaluation with gas chromatography mass spectrometry profiling for Aloe armatissima leaves
  151. Phyto-fabrication and characterization of gold nanoparticles by using Timur (Zanthoxylum armatum DC) and their effect on wound healing
  152. Does Erodium trifolium (Cav.) Guitt exhibit medicinal properties? Response elements from phytochemical profiling, enzyme-inhibiting, and antioxidant and antimicrobial activities
  153. Integrative in silico evaluation of the antiviral potential of terpenoids and its metal complexes derived from Homalomena aromatica based on main protease of SARS-CoV-2
  154. 6-Methoxyflavone improves anxiety, depression, and memory by increasing monoamines in mice brain: HPLC analysis and in silico studies
  155. Simultaneous extraction and quantification of hydrophilic and lipophilic antioxidants in Solanum lycopersicum L. varieties marketed in Saudi Arabia
  156. Biological evaluation of CH3OH and C2H5OH of Berberis vulgaris for in vivo antileishmanial potential against Leishmania tropica in murine models
https://doi.org/10.1515/chem-2024-0081
Schlagwörter für diesen Artikel
dried lemongrass; fat mimetic; frozen dessert; physicochemical properties; antioxidant activity
Creative Commons
BY 4.0

Artikel in diesem Heft

  1. Regular Articles
  2. Porous silicon nanostructures: Synthesis, characterization, and their antifungal activity
  3. Biochar from de-oiled Chlorella vulgaris and its adsorption on antibiotics
  4. Phytochemicals profiling, in vitro and in vivo antidiabetic activity, and in silico studies on Ajuga iva (L.) Schreb.: A comprehensive approach
  5. Synthesis, characterization, in silico and in vitro studies of novel glycoconjugates as potential antibacterial, antifungal, and antileishmanial agents
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  7. Computational study of ADME-Tox prediction of selected phytochemicals from Punica granatum peels
  8. Phytochemical analysis, in vitro antioxidant and antifungal activities of extracts and essential oil derived from Artemisia herba-alba Asso
  9. Two triazole-based coordination polymers: Synthesis and crystal structure characterization
  10. Phytochemical and physicochemical studies of different apple varieties grown in Morocco
  11. Synthesis of multi-template molecularly imprinted polymers (MT-MIPs) for isolating ethyl para-methoxycinnamate and ethyl cinnamate from Kaempferia galanga L., extract with methacrylic acid as functional monomer
  12. Nutraceutical potential of Mesembryanthemum forsskaolii Hochst. ex Bioss.: Insights into its nutritional composition, phytochemical contents, and antioxidant activity
  13. Evaluation of influence of Butea monosperma floral extract on inflammatory biomarkers
  14. Cannabis sativa L. essential oil: Chemical composition, anti-oxidant, anti-microbial properties, and acute toxicity: In vitro, in vivo, and in silico study
  15. The effect of gamma radiation on 5-hydroxymethylfurfural conversion in water and dimethyl sulfoxide
  16. Hollow mushroom nanomaterials for potentiometric sensing of Pb2+ ions in water via the intercalation of iodide ions into the polypyrrole matrix
  17. Determination of essential oil and chemical composition of St. John’s Wort
  18. Computational design and in vitro assay of lantadene-based novel inhibitors of NS3 protease of dengue virus
  19. Anti-parasitic activity and computational studies on a novel labdane diterpene from the roots of Vachellia nilotica
  20. Microbial dynamics and dehydrogenase activity in tomato (Lycopersicon esculentum Mill.) rhizospheres: Impacts on growth and soil health across different soil types
  21. Correlation between in vitro anti-urease activity and in silico molecular modeling approach of novel imidazopyridine–oxadiazole hybrids derivatives
  22. Spatial mapping of indoor air quality in a light metro system using the geographic information system method
  23. Iron indices and hemogram in renal anemia and the improvement with Tribulus terrestris green-formulated silver nanoparticles applied on rat model
  24. Integrated track of nano-informatics coupling with the enrichment concept in developing a novel nanoparticle targeting ERK protein in Naegleria fowleri
  25. Cytotoxic and phytochemical screening of Solanum lycopersicum–Daucus carota hydro-ethanolic extract and in silico evaluation of its lycopene content as anticancer agent
  26. Protective activities of silver nanoparticles containing Panax japonicus on apoptotic, inflammatory, and oxidative alterations in isoproterenol-induced cardiotoxicity
  27. pH-based colorimetric detection of monofunctional aldehydes in liquid and gas phases
  28. Investigating the effect of resveratrol on apoptosis and regulation of gene expression of Caco-2 cells: Unravelling potential implications for colorectal cancer treatment
  29. Metformin inhibits knee osteoarthritis induced by type 2 diabetes mellitus in rats: S100A8/9 and S100A12 as players and therapeutic targets
  30. Effect of silver nanoparticles formulated by Silybum marianum on menopausal urinary incontinence in ovariectomized rats
  31. Synthesis of new analogs of N-substituted(benzoylamino)-1,2,3,6-tetrahydropyridines
  32. Response of yield and quality of Japonica rice to different gradients of moisture deficit at grain-filling stage in cold regions
  33. Preparation of an inclusion complex of nickel-based β-cyclodextrin: Characterization and accelerating the osteoarthritis articular cartilage repair
  34. Empagliflozin-loaded nanomicelles responsive to reactive oxygen species for renal ischemia/reperfusion injury protection
  35. Preparation and pharmacodynamic evaluation of sodium aescinate solid lipid nanoparticles
  36. Assessment of potentially toxic elements and health risks of agricultural soil in Southwest Riyadh, Saudi Arabia
  37. Theoretical investigation of hydrogen-rich fuel production through ammonia decomposition
  38. Biosynthesis and screening of cobalt nanoparticles using citrus species for antimicrobial activity
  39. Investigating the interplay of genetic variations, MCP-1 polymorphism, and docking with phytochemical inhibitors for combatting dengue virus pathogenicity through in silico analysis
  40. Ultrasound induced biosynthesis of silver nanoparticles embedded into chitosan polymers: Investigation of its anti-cutaneous squamous cell carcinoma effects
  41. Copper oxide nanoparticles-mediated Heliotropium bacciferum leaf extract: Antifungal activity and molecular docking assays against strawberry pathogens
  42. Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread
  43. Comparative toxicity assessment of fisetin-aided artificial intelligence-assisted drug design targeting epibulbar dermoid through phytochemicals
  44. Acute toxicity and anti-inflammatory activity of bis-thiourea derivatives
  45. Anti-diabetic activity-guided isolation of α-amylase and α-glucosidase inhibitory terpenes from Capsella bursa-pastoris Linn.
  46. GC–MS analysis of Lactobacillus plantarum YW11 metabolites and its computational analysis on familial pulmonary fibrosis hub genes
  47. Green formulation of copper nanoparticles by Pistacia khinjuk leaf aqueous extract: Introducing a novel chemotherapeutic drug for the treatment of prostate cancer
  48. Improved photocatalytic properties of WO3 nanoparticles for Malachite green dye degradation under visible light irradiation: An effect of La doping
  49. One-pot synthesis of a network of Mn2O3–MnO2–poly(m-methylaniline) composite nanorods on a polypyrrole film presents a promising and efficient optoelectronic and solar cell device
  50. Groundwater quality and health risk assessment of nitrate and fluoride in Al Qaseem area, Saudi Arabia
  51. A comparative study of the antifungal efficacy and phytochemical composition of date palm leaflet extracts
  52. Processing of alcohol pomelo beverage (Citrus grandis (L.) Osbeck) using saccharomyces yeast: Optimization, physicochemical quality, and sensory characteristics
  53. Specialized compounds of four Cameroonian spices: Isolation, characterization, and in silico evaluation as prospective SARS-CoV-2 inhibitors
  54. Identification of a novel drug target in Porphyromonas gingivalis by a computational genome analysis approach
  55. Physico-chemical properties and durability of a fly-ash-based geopolymer
  56. FMS-like tyrosine kinase 3 inhibitory potentials of some phytochemicals from anti-leukemic plants using computational chemical methodologies
  57. Wild Thymus zygis L. ssp. gracilis and Eucalyptus camaldulensis Dehnh.: Chemical composition, antioxidant and antibacterial activities of essential oils
  58. 3D-QSAR, molecular docking, ADMET, simulation dynamic, and retrosynthesis studies on new styrylquinolines derivatives against breast cancer
  59. Deciphering the influenza neuraminidase inhibitory potential of naturally occurring biflavonoids: An in silico approach
  60. Determination of heavy elements in agricultural regions, Saudi Arabia
  61. Synthesis and characterization of antioxidant-enriched Moringa oil-based edible oleogel
  62. Ameliorative effects of thistle and thyme honeys on cyclophosphamide-induced toxicity in mice
  63. Study of phytochemical compound and antipyretic activity of Chenopodium ambrosioides L. fractions
  64. Investigating the adsorption mechanism of zinc chloride-modified porous carbon for sulfadiazine removal from water
  65. Performance repair of building materials using alumina and silica composite nanomaterials with electrodynamic properties
  66. Effects of nanoparticles on the activity and resistance genes of anaerobic digestion enzymes in livestock and poultry manure containing the antibiotic tetracycline
  67. Effect of copper nanoparticles green-synthesized using Ocimum basilicum against Pseudomonas aeruginosa in mice lung infection model
  68. Cardioprotective effects of nanoparticles green formulated by Spinacia oleracea extract on isoproterenol-induced myocardial infarction in mice by the determination of PPAR-γ/NF-κB pathway
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  72. Exploring the phytochemical profile and antioxidant evaluation: Molecular docking and ADMET analysis of main compounds from three Solanum species in Saudi Arabia
  73. Unveiling the molecular composition and biological properties of essential oil derived from the leaves of wild Mentha aquatica L.: A comprehensive in vitro and in silico exploration
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  89. Antioxidant and antidiabetic potentials of methoxy-substituted Schiff bases using in vitro, in vivo, and molecular simulation approaches
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  99. Quality control analyses of selected honey samples from Serbia based on their mineral and flavonoid profiles, and the invertase activity
  100. Eco-friendly synthesis of silver nanoparticles using Phyllanthus niruri leaf extract: Assessment of antimicrobial activity, effectiveness on tropical neglected mosquito vector control, and biocompatibility using a fibroblast cell line model
  101. Green synthesis of silver nanoparticles containing Cichorium intybus to treat the sepsis-induced DNA damage in the liver of Wistar albino rats
  102. Quality changes of durian pulp (Durio ziberhinus Murr.) in cold storage
  103. Study on recrystallization process of nitroguanidine by directly adding cold water to control temperature
  104. Determination of heavy metals and health risk assessment in drinking water in Bukayriyah City, Saudi Arabia
  105. Larvicidal properties of essential oils of three Artemisia species against the chemically insecticide-resistant Nile fever vector Culex pipiens (L.) (Diptera: Culicidae): In vitro and in silico studies
  106. Design, synthesis, characterization, and theoretical calculations, along with in silico and in vitro antimicrobial proprieties of new isoxazole-amide conjugates
  107. The impact of drying and extraction methods on total lipid, fatty acid profile, and cytotoxicity of Tenebrio molitor larvae
  108. A zinc oxide–tin oxide–nerolidol hybrid nanomaterial: Efficacy against esophageal squamous cell carcinoma
  109. Research on technological process for production of muskmelon juice (Cucumis melo L.)
  110. Physicochemical components, antioxidant activity, and predictive models for quality of soursop tea (Annona muricata L.) during heat pump drying
  111. Characterization and application of Fe1−xCoxFe2O4 nanoparticles in Direct Red 79 adsorption
  112. Torilis arvensis ethanolic extract: Phytochemical analysis, antifungal efficacy, and cytotoxicity properties
  113. Magnetite–poly-1H pyrrole dendritic nanocomposite seeded on poly-1H pyrrole: A promising photocathode for green hydrogen generation from sanitation water without using external sacrificing agent
  114. HPLC and GC–MS analyses of phytochemical compounds in Haloxylon salicornicum extract: Antibacterial and antifungal activity assessment of phytopathogens
  115. Efficient and stable to coking catalysts of ethanol steam reforming comprised of Ni + Ru loaded on MgAl2O4 + LnFe0.7Ni0.3O3 (Ln = La, Pr) nanocomposites prepared via cost-effective procedure with Pluronic P123 copolymer
  116. Nitrogen and boron co-doped carbon dots probe for selectively detecting Hg2+ in water samples and the detection mechanism
  117. Heavy metals in road dust from typical old industrial areas of Wuhan: Seasonal distribution and bioaccessibility-based health risk assessment
  118. Phytochemical profiling and bioactivity evaluation of CBD- and THC-enriched Cannabis sativa extracts: In vitro and in silico investigation of antioxidant and anti-inflammatory effects
  119. Investigating dye adsorption: The role of surface-modified montmorillonite nanoclay in kinetics, isotherms, and thermodynamics
  120. Antimicrobial activity, induction of ROS generation in HepG2 liver cancer cells, and chemical composition of Pterospermum heterophyllum
  121. Study on the performance of nanoparticle-modified PVDF membrane in delaying membrane aging
  122. Impact of cholesterol in encapsulated vitamin E acetate within cocoliposomes
  123. Review Articles
  124. Structural aspects of Pt(η3-X1N1X2)(PL) (X1,2 = O, C, or Se) and Pt(η3-N1N2X1)(PL) (X1 = C, S, or Se) derivatives
  125. Biosurfactants in biocorrosion and corrosion mitigation of metals: An overview
  126. Stimulus-responsive MOF–hydrogel composites: Classification, preparation, characterization, and their advancement in medical treatments
  127. Electrochemical dissolution of titanium under alternating current polarization to obtain its dioxide
  128. Special Issue on Recent Trends in Green Chemistry
  129. Phytochemical screening and antioxidant activity of Vitex agnus-castus L.
  130. Phytochemical study, antioxidant activity, and dermoprotective activity of Chenopodium ambrosioides (L.)
  131. Exploitation of mangliculous marine fungi, Amarenographium solium, for the green synthesis of silver nanoparticles and their activity against multiple drug-resistant bacteria
  132. Study of the phytotoxicity of margines on Pistia stratiotes L.
  133. Special Issue on Advanced Nanomaterials for Energy, Environmental and Biological Applications - Part III
  134. Impact of biogenic zinc oxide nanoparticles on growth, development, and antioxidant system of high protein content crop (Lablab purpureus L.) sweet
  135. Green synthesis, characterization, and application of iron and molybdenum nanoparticles and their composites for enhancing the growth of Solanum lycopersicum
  136. Green synthesis of silver nanoparticles from Olea europaea L. extracted polysaccharides, characterization, and its assessment as an antimicrobial agent against multiple pathogenic microbes
  137. Photocatalytic treatment of organic dyes using metal oxides and nanocomposites: A quantitative study
  138. Antifungal, antioxidant, and photocatalytic activities of greenly synthesized iron oxide nanoparticles
  139. Special Issue on Phytochemical and Pharmacological Scrutinization of Medicinal Plants
  140. Hepatoprotective effects of safranal on acetaminophen-induced hepatotoxicity in rats
  141. Chemical composition and biological properties of Thymus capitatus plants from Algerian high plains: A comparative and analytical study
  142. Chemical composition and bioactivities of the methanol root extracts of Saussurea costus
  143. In vivo protective effects of vitamin C against cyto-genotoxicity induced by Dysphania ambrosioides aqueous extract
  144. Insights about the deleterious impact of a carbamate pesticide on some metabolic immune and antioxidant functions and a focus on the protective ability of a Saharan shrub and its anti-edematous property
  145. A comprehensive review uncovering the anticancerous potential of genkwanin (plant-derived compound) in several human carcinomas
  146. A study to investigate the anticancer potential of carvacrol via targeting Notch signaling in breast cancer
  147. Assessment of anti-diabetic properties of Ziziphus oenopolia (L.) wild edible fruit extract: In vitro and in silico investigations through molecular docking analysis
  148. Optimization of polyphenol extraction, phenolic profile by LC-ESI-MS/MS, antioxidant, anti-enzymatic, and cytotoxic activities of Physalis acutifolia
  149. Phytochemical screening, antioxidant properties, and photo-protective activities of Salvia balansae de Noé ex Coss
  150. Antihyperglycemic, antiglycation, anti-hypercholesteremic, and toxicity evaluation with gas chromatography mass spectrometry profiling for Aloe armatissima leaves
  151. Phyto-fabrication and characterization of gold nanoparticles by using Timur (Zanthoxylum armatum DC) and their effect on wound healing
  152. Does Erodium trifolium (Cav.) Guitt exhibit medicinal properties? Response elements from phytochemical profiling, enzyme-inhibiting, and antioxidant and antimicrobial activities
  153. Integrative in silico evaluation of the antiviral potential of terpenoids and its metal complexes derived from Homalomena aromatica based on main protease of SARS-CoV-2
  154. 6-Methoxyflavone improves anxiety, depression, and memory by increasing monoamines in mice brain: HPLC analysis and in silico studies
  155. Simultaneous extraction and quantification of hydrophilic and lipophilic antioxidants in Solanum lycopersicum L. varieties marketed in Saudi Arabia
  156. Biological evaluation of CH3OH and C2H5OH of Berberis vulgaris for in vivo antileishmanial potential against Leishmania tropica in murine models
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Heruntergeladen am 6.12.2025 von https://www.degruyterbrill.com/document/doi/10.1515/chem-2024-0081/html
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