Bio-yoghurt enriched with Spirulina-encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties

Yagmur N., Sahin S., Yilmaz Ersan L.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.77, sa.3, ss.724-734, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 77 Sayı: 3
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/1471-0307.13105
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.724-734
  • Anahtar Kelimeler: Bio-yoghurt, Encapsulation, Pomegranate peel extract, Spirulina
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

As an innovative bio-dairy product, yoghurt was enriched with Spirulina-encapsulated aqueous/hydroalcoholic extracts of pomegranate peel (PP). Some metabolomics, antioxidative, textural and colour properties of bio-yoghurt samples were investigated. The samples with Spirulina (YM) and PP (YPA) had the highest lactic, citric and uric acid. The aroma profile of the samples was affected encapsulation process and storage time. The values on day 1 and day 21 were 17.84-17.04 mg/kg for acetaldehyde, 0.98-0.90 mg/kg for diacetyl and 54.42-46.65 mg/kg for acetoin. The sample with encapsulated PP aqueous extract (YEPA) had the highest TPC (2.97 mg GAE/g), and the sample with PP aqueous extract (YPA) had the highest antioxidant capacity (0.36 mg TE/g). The present study describes that bio-yoghurt enriched with Spirulina-encapsulated PP could be considered a good alternative for consumers demanding functional dairy products and a holistic approach to a circular bioeconomy.