What is it about?
Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems.
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Why is it important?
This study discovers the importance of encapsulated non- traditional oils contain active components for reducing mycotoxins. The better aflatoxins inhibition nominates its food applications. This study will help the researcher to uncover the critical areas of safe Food production that many researchers were not able to explore, besides its implement as food preservatives. Thus a new theory on food safety, cosmetics and pharmaceuticals may be arrived at.
Perspectives
Encapsulated emulsions recorded high AFs reduction in fortified yoghurt and experimental rat ʼ s model. Yoghurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
Prof. Dr. Adel Gabr Abdel-Razek
National Research Centre, Cairo, Egypt.
Read the Original
This page is a summary of: Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins, Pakistan Journal of Biological Sciences, February 2019, Science Alert,
DOI: 10.3923/pjbs.2019.51.58.
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