Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage Article Swipe
Chafika Guemidi
,
Djamal Ait Saada
,
Ouiza Ait Chabane
,
Mahfuz Elmastaş
,
Ramazan Erenler
,
Mustafa Abdullah Yılmaz
,
Abbas Tarhan
,
Salah Akkal
,
Haroune Khelifi
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.3981
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.3981
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.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1002/fsn3.3981
- https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.3981
- OA Status
- hybrid
- Cited By
- 10
- References
- 81
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4391353604
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4391353604Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1002/fsn3.3981Digital Object Identifier
- Title
-
Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storageWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2024Year of publication
- Publication date
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2024-01-30Full publication date if available
- Authors
-
Chafika Guemidi, Djamal Ait Saada, Ouiza Ait Chabane, Mahfuz Elmastaş, Ramazan Erenler, Mustafa Abdullah Yılmaz, Abbas Tarhan, Salah Akkal, Haroune KhelifiList of authors in order
- Landing page
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https://doi.org/10.1002/fsn3.3981Publisher landing page
- PDF URL
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.3981Direct link to full text PDF
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.3981Direct OA link when available
- Concepts
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Food science, Chemistry, Antioxidant, Organoleptic, Lipid peroxidation, Rosmarinic acid, Functional food, Health benefits, Antioxidant capacity, Shelf life, Fatty acid, Lipid oxidation, Traditional medicine, Biochemistry, MedicineTop concepts (fields/topics) attached by OpenAlex
- Cited by
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10Total citation count in OpenAlex
- Citations by year (recent)
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2025: 6, 2024: 4Per-year citation counts (last 5 years)
- References (count)
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81Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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