Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
Abstract 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...
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| Format: | Article |
| Language: | English |
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Wiley
2024-04-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3981 |
| _version_ | 1797208949352562688 |
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| author | Chafika Guemidi Djamal Ait Saada Ouiza Ait Chabane Mahfuz Elmastas Ramazan Erenler Mustafa Abdullah Yilmaz Abbas Tarhan Salah Akkal Haroune Khelifi |
| author_facet | Chafika Guemidi Djamal Ait Saada Ouiza Ait Chabane Mahfuz Elmastas Ramazan Erenler Mustafa Abdullah Yilmaz Abbas Tarhan Salah Akkal Haroune Khelifi |
| author_sort | Chafika Guemidi |
| collection | DOAJ |
| description | Abstract 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, notably alpha‐linolenic acid, in fortified yogurt compared with the control, and reduced (p < .01) the ratio of omega‐6/omega‐3, which dropped from 5.21 to 4.11. It looks feasible to prepare a yogurt with health‐giving properties by adding Mentha piperita hydroethanolic extract at a concentration of up to 4% as an alternative to synthetic antioxidants, which would also extend its shelf life. |
| first_indexed | 2024-04-24T09:46:56Z |
| format | Article |
| id | doaj.art-bb41ec6c8ce14fada5cb05b3a8665355 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T09:46:56Z |
| publishDate | 2024-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-bb41ec6c8ce14fada5cb05b3a86653552024-04-15T01:06:45ZengWileyFood Science & Nutrition2048-71772024-04-011243007302010.1002/fsn3.3981Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storageChafika Guemidi0Djamal Ait Saada1Ouiza Ait Chabane2Mahfuz Elmastas3Ramazan Erenler4Mustafa Abdullah Yilmaz5Abbas Tarhan6Salah Akkal7Haroune Khelifi8Food Technology and Nutrition Laboratory Abdelhamid Ibn Badis University Mostaganem AlgeriaFood Technology and Nutrition Laboratory Abdelhamid Ibn Badis University Mostaganem AlgeriaFood Technology and Nutrition Laboratory Abdelhamid Ibn Badis University Mostaganem AlgeriaDepartment of Biochemistry, Faculty of Pharmacy University of Health Sciences Istanbul TurkeyChemistry Laboratory Gaziosmanpasa University Tokat TurkeyDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy Dicle University Diyarbakir TurkeyDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy Dicle University Diyarbakir TurkeyDepartment of Chemistry, Faculty of Exact Sciences University of Constantine 1 Constantine AlgeriaFood Technology and Nutrition Laboratory Abdelhamid Ibn Badis University Mostaganem AlgeriaAbstract 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, notably alpha‐linolenic acid, in fortified yogurt compared with the control, and reduced (p < .01) the ratio of omega‐6/omega‐3, which dropped from 5.21 to 4.11. It looks feasible to prepare a yogurt with health‐giving properties by adding Mentha piperita hydroethanolic extract at a concentration of up to 4% as an alternative to synthetic antioxidants, which would also extend its shelf life.https://doi.org/10.1002/fsn3.3981antioxidant activityfatty acidsMentha piperita L.phenolic compoundsyogurt |
| spellingShingle | Chafika Guemidi Djamal Ait Saada Ouiza Ait Chabane Mahfuz Elmastas Ramazan Erenler Mustafa Abdullah Yilmaz Abbas Tarhan Salah Akkal Haroune Khelifi Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage Food Science & Nutrition antioxidant activity fatty acids Mentha piperita L. phenolic compounds yogurt |
| title | Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage |
| title_full | Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage |
| title_fullStr | Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage |
| title_full_unstemmed | Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage |
| title_short | Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage |
| title_sort | enhancement of yogurt functionality by adding mentha piprita phenolic extract and evaluation of its quality during cold storage |
| topic | antioxidant activity fatty acids Mentha piperita L. phenolic compounds yogurt |
| url | https://doi.org/10.1002/fsn3.3981 |
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