The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt
The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—<i>Satureja hortensis</i> L. (SE) and <i>Rosmarinus officinalis</i> L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/4/893 |
| _version_ | 1797606634232479744 |
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| author | Liliana Popescu Daniela Cojocari Aliona Ghendov-Mosanu Ildiko Lung Maria-Loredana Soran Ocsana Opriş Irina Kacso Alexandra Ciorîţă Greta Balan Adela Pintea Rodica Sturza |
| author_facet | Liliana Popescu Daniela Cojocari Aliona Ghendov-Mosanu Ildiko Lung Maria-Loredana Soran Ocsana Opriş Irina Kacso Alexandra Ciorîţă Greta Balan Adela Pintea Rodica Sturza |
| author_sort | Liliana Popescu |
| collection | DOAJ |
| description | The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—<i>Satureja hortensis</i> L. (SE) and <i>Rosmarinus officinalis</i> L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC–DAD–ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (<i>Bacillus cereus</i>, <i>Enterococcus faecalis</i>, <i>Staphylococcus aureus</i>, <i>Geobacillus stearothermophilus</i>), gram-negative bacteria (<i>Escherichia coli</i>, <i>Acinetobacter baumannii</i>, <i>Salmonella abony</i>) and yeasts (<i>Candida albicans</i>) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30–0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt. |
| first_indexed | 2024-03-11T05:17:58Z |
| format | Article |
| id | doaj.art-6c2c2ad2d00c4eee9a55737e78666644 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T05:17:58Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-6c2c2ad2d00c4eee9a55737e786666442023-11-17T18:05:51ZengMDPI AGAntioxidants2076-39212023-04-0112489310.3390/antiox12040893The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of YogurtLiliana Popescu0Daniela Cojocari1Aliona Ghendov-Mosanu2Ildiko Lung3Maria-Loredana Soran4Ocsana Opriş5Irina Kacso6Alexandra Ciorîţă7Greta Balan8Adela Pintea9Rodica Sturza10Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaDepartment of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaDepartment of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, RomaniaDepartment of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, RomaniaDepartment of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, RomaniaDepartment of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, RomaniaDepartment of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, RomaniaDepartment of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, MoldovaFaculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manastus St., 400374 Cluj-Napoca, RomaniaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaThe article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—<i>Satureja hortensis</i> L. (SE) and <i>Rosmarinus officinalis</i> L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC–DAD–ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (<i>Bacillus cereus</i>, <i>Enterococcus faecalis</i>, <i>Staphylococcus aureus</i>, <i>Geobacillus stearothermophilus</i>), gram-negative bacteria (<i>Escherichia coli</i>, <i>Acinetobacter baumannii</i>, <i>Salmonella abony</i>) and yeasts (<i>Candida albicans</i>) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30–0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt.https://www.mdpi.com/2076-3921/12/4/893summer savoryrosemaryextractionencapsulationfunctional foodsconcentrated yogurt |
| spellingShingle | Liliana Popescu Daniela Cojocari Aliona Ghendov-Mosanu Ildiko Lung Maria-Loredana Soran Ocsana Opriş Irina Kacso Alexandra Ciorîţă Greta Balan Adela Pintea Rodica Sturza The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt Antioxidants summer savory rosemary extraction encapsulation functional foods concentrated yogurt |
| title | The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt |
| title_full | The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt |
| title_fullStr | The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt |
| title_full_unstemmed | The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt |
| title_short | The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt |
| title_sort | effect of aromatic plant extracts encapsulated in alginate on the bioactivity textural characteristics and shelf life of yogurt |
| topic | summer savory rosemary extraction encapsulation functional foods concentrated yogurt |
| url | https://www.mdpi.com/2076-3921/12/4/893 |
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