Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
Yazarlar (9)
Chafika Guemidi Université Abdelhamid Ibn Badis Mostaganem, Cezayir
Djamal Ait Saada Université Abdelhamid Ibn Badis Mostaganem, Cezayir
Ouiza Ait Chabane Université Abdelhamid Ibn Badis Mostaganem, Cezayir
Prof. Dr. Mahfuz Elmastaş University of Health Sciences, Türkiye
Prof. Dr. Ramazan ERENLER Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Mustafa Abdullah Yılmaz Dicle Üniversitesi, Türkiye
Abbas Tarhan Dicle Üniversitesi, Türkiye
Salah Akkal Université Constantine 1, Cezayir
Haroune Khelifi Université Abdelhamid Ibn Badis Mostaganem, Cezayir
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science and Nutrition (Q2) | ||
| Dergi ISSN | 2048-7177 Dergi Bilgileri (2024) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2024 |
| Kabul Tarihi | 10-01-2024 | Yayınlanma Tarihi | 30-01-2024 |
| Cilt / Sayı / Sayfa | 12 / 4 / 3007–3020 | DOI | 10.1002/fsn3.3981 |
| Makale Linki | https://doi.org/10.1002/fsn3.3981 | ||
| UAK Araştırma Alanları |
Organik Kimya
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| Özet |
| New functional food products with health benefits are currently in high demand among health‐conscious consumers. The present research aims to improve the functional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at different doses. The impact of PHE (0%, 2%, 4%, and 6%) on yogurt was studied for acidity, pH, organoleptic quality, antioxidant activity, lipid peroxidation, and fatty acid profile. The results revealed that PHE is rich in phenolic compounds, of which rosmarinic acid was the main one (339.88 mg/g lyophilized extract) and has considerable antioxidant potential, which remarkably (p < .01) increased antioxidant capacity in yogurt by over 39.51%, even at a low dose of 2%, giving the product better protection against lipid peroxidation and preserving its physicochemical and sensory quality. At 4%, PHE increased significantly (p < .01) the content of omega‐3 fatty acids … |
| Anahtar Kelimeler |
| antioxidant activity | fatty acids | Mentha piperita L. | phenolic compounds | yogurt |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 12 |
| Scopus | 17 |
| Google Scholar | 24 |