The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt. Over 45 days, 24 multiparous lactating Pelibuey and Katahdin ewes (two days in lactation) were randomly assigned to four groups: MO-0, basal diet (BD) + 0 mL MO; MO-20, BD + 20 mL MO; MO-40, BD + 40 mL MO; and MO-60, BD + 60 mL MO. In the milk, an increase of 6% in protein, 26% in leucine, 14% in ash, and 1% in the pH (6.71) was observed with MO-60. The density values decreased by 0.3% at a higher dose of MO compared to MO-0, while the nonfat solids (NFS) in the milk were similar between the treatments. In the yogurt, an increase of 5% in protein, 113% in leucine (MO-20), 9% in NFS, and a reduction of 2% in moisture with MO-60 was observed. The acidity reflected an inverse relationship to the pH, as did the moisture and NFS with MO-60. In conclusion, dietary supplementation with MO in lactating ewes did not have negative effects on the chemical composition of their yogurt during storage (14 days). Overall, feeding sheep with 20 mL of MO positively influenced the physicochemical composition of their milk and yogurt during storage.

Hampea rovirosae Standl. is traditionally used by local communities to treat infections, pain-related conditions, and to reduce blood sugar levels. In this investigation, we produced aqueous, ethanolic, and hydroethanolic extracts of H. rovirosae and assessed their antioxidant, antibacterial, and antihyperglycemic properties in addition to their phytochemical profiles and contents. The phytochemical characterization was performed through a targeted chromatographic and mass spectrometric analysis of phenolic compounds and the quantitation of total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) by spectrometric assays. The antioxidant capacity was assessed using the DPPH, ABTS, and FRAP assays, and the antibacterial activity was determined by disk diffusion (DD) and minimum inhibitory concentration (MIC) methods. In addition, antihyperglycemic activity was evaluated by inhibiting α-amylase and α-glucosidase. Phytochemical analysis was performed using high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS), employing a targeted analysis approach based on comparing retention times and fragmentation patterns with standards and databases. This analysis revealed a phytochemical profile dominated by phenolic compounds, with quercetin-3-glucoside (155,930.2), caffeic acid (134,399.1), catechin (98,408.8), procyanidin B2 (85,661.7), protocatechuic acid (83,824.3), and epicatechin (53,704.1) being the major metabolites. The hydroethanolic extract exhibited the highest phenolic (426.70 mg GAE/g), flavonoids (119.17 mg CE/g), and tannin (324.46 mg GAE/g) contents, as well as the strongest antioxidant capacity in the DPPH and FRAP assays. Regarding the antibacterial effects, the aqueous extract inhibited Salmonella typhimurium and Escherichia coli, while the hydroethanolic extract was active against S. aureus, B. cereus, and B. subtilis. In enzyme inhibition assays, the hydroethanolic extract showed strong α-glucosidase inhibition and moderate α-amylase inhibition. The findings provide preliminary scientific evidence of the antioxidant and biological activities of Hampea rovirosae in vitro, supporting its traditional use, which should be validated through vivo trials.