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

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-05-27 DOI:10.1111/1471-0307.13105

Nuray Yagmur, Saliha Sahin, Lutfiye Yilmaz Ersan

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Abstract

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.

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富含螺旋藻封装石榴皮的生物酸奶：对一些代谢组学、抗氧化、质地和颜色特性的影响

作为一种创新的生物乳制品，酸奶中添加了螺旋藻封装的石榴皮（PP）水/水醇提取物。研究了生物酸奶样品的一些代谢组学、抗氧化、质地和颜色特性。含有螺旋藻（YM）和石榴皮（YPA）的样品中乳酸、柠檬酸和尿酸含量最高。样品的香气特征受封装过程和储存时间的影响。第 1 天和第 21 天的乙醛含量分别为 17.84-17.04 毫克/千克，双乙酰含量为 0.98-0.90 毫克/千克，乙炔含量为 54.42-46.65 毫克/千克。封装聚丙烯水提取物的样品（YEPA）具有最高的 TPC（2.97 毫克 GAE/克），聚丙烯水提取物的样品（YPA）具有最高的抗氧化能力（0.36 毫克 TE/克）。本研究表明，对于需要功能性乳制品的消费者来说，富含螺旋藻封装聚丙烯的生物酸奶是一种很好的替代品，也是实现循环生物经济的一种综合方法。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.