The effect of pomegranate peel extracts coated with Spirulina microalgae supplementation on physicochemical, microbiological and sensorial properties of yoghurts during storage

Yagmur N., Sahin S., Akyildiz G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.58, sa.6, ss.3180-3188, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/ijfs.16445
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.3180-3188
  • Anahtar Kelimeler: antioxidant, pomegranate peel extract, Spirulina, yoghurt, PROBIOTIC-YOGURT, STABILITY, PLATENSIS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Pomegranate peel is a by-product rich in phytochemicals with proven therapeutic effects. On the other side, Spirulina microalgae contains high protein, vitamins, minerals and various carotenoids in its structure. This is a study in which extracts of hydroalcoholic/aqueous pomegranate peel and Spirulina are combined in yoghurt medium. Six different yoghurts were produced in which microencapsules containing these two products of natural origin, extracts and microalgae itself were added. During storage at +4? for 21 days, its physicochemical, microbiological and sensory properties were regularly monitored. Microalgae content and controlled release of phenolic compounds have been an excellent nutrient medium for yoghurt bacteria. According to the control yoghurt (YC), the number of viable bacteria was higher in all yoghurts. Microalgae increased the nutritional value of yoghurts, especially protein. While the protein level was 4.82% in control yoghurt, it increased to 5.48% in YM-coded yoghurt. YPH and YC-coded yoghurts have the highest general acceptability with 4.21 points, while YM-coded yoghurt is in the last place with 2.79 points. It is thought that these green-coloured and aromatic-smelling yoghurts will attract attention when presented to the consumer's taste.