ArticleFood science & nutrition2022
Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.Scientific reports · 2026Article
- Nanotechnology-Based Plant Antioxidants: A Current Literature Review on Bioavailability and Oxidative Stress.Current nutrition reports · 2025Review
- An Investigation Into Impact of Date Seed Bioactive Compound Addition on the Quality Attributes, Shelf Life, In Vitro Digestibility, and Bioactive Properties of Cottage Cheese.Food science & nutrition · 2025Review
- Impact of Free and NanoencapsulatedFood science & nutrition · 2025Article
- Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure.Food science & nutrition · 2025Article
- In vitro inhibition ofIranian journal of microbiology · 2025Article
- Nanoencapsulation of Asparagus (Food science & nutrition · 2025Article
- Relationship between the chemical composition, textural attributes, and sensory acceptability ofFrontiers in nutrition · 2025Article
- Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective.Food science & nutrition · 2024Review
- Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability.Molecules (Basel, Switzerland) · 2023Article
- The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt.Antioxidants (Basel, Switzerland) · 2023Article
- Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract.Food science & nutrition · 2022Article
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Authors and funding
5 authors.
Funding
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Abstract
This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano-liposome was nano-encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano-capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15-day storage period at 4-6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (
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