JOURNAL ARTICLE

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

  • Published In: International Journal of Food Science & Technology, 2023, v. 58, n. 6. P. 3180 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Yağmur, Nuray; Şahin, Saliha; Akyıldız, Gönül 3 of 3

Abstract

This article focuses on the development and evaluation of functional yoghurts enriched with Spirulina microalgae and pomegranate peel extracts, both in free and microencapsulated forms. Six yoghurt variants were produced and analyzed over 21 days at +4°C for physicochemical, microbiological, and sensory properties. Results showed that Spirulina increased protein content and supported the viability of yoghurt bacteria, while microencapsulation helped mask the green color and strong aroma of Spirulina, improving sensory acceptance. Yoghurts with pomegranate peel extracts, especially hydroalcoholic extracts, received higher sensory scores and purchase intentions, indicating potential for these natural additives to enhance the nutritional and functional qualities of yoghurt without compromising consumer appeal.

Additional Information

  • Source:International Journal of Food Science & Technology. 2023/06, Vol. 58, Issue 6, p3180
  • Document Type:Article
  • Subject Area:Health and Medicine
  • Publication Date:2023
  • ISSN:0950-5423
  • DOI:10.1111/ijfs.16445
  • Accession Number:163704502
  • Copyright Statement:Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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