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315839

Impact of Mint and Clove Extract (Nanoformulations) on Functional Yoghurt Properties

Article

Last updated: 30 Dec 2024

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Abstract

Study investigates  the effect of nanoformulations of clove and mint extract on functional yoghurt's microbiological, phenolic, and sensory properties. Clove and mint extract nanoformulations have particle sizes of 5.97±0.48 nm and 196.1±11.14 nm, respectively. Clove extract nanoformulations (CENFs) showed the highest relative antioxidant activity, ferric-reducing antioxidant power, total phenolic, and total flavonoid components as compared to mint extract nanoformulations (MENFs). The yoghurt sample with 0.025% clove extract nanoformulations had the highest GAE content of 114.18 µg/mg, while the sample with 0.0125% mint extract nanoformulations had the highest content of 94.62 µg/mg after 15 days in a refrigerator. Microbial analysis showed significant effects on lactic acid bacteria, yeast, and mould counts in yoghurt prepared with clove extract nanoformulations (CENFs) and mint extract nanoformulations (MENFs) and storage periods at refrigeration temperatures degree up to 15 days. Total bacterial counts in yoghurt did not differ significantly from the control sample. The coliform group not detected in any samples during the storage period. The sensory evaluation showed significant effects on the appearance and flavor of yoghurt with different concentrations of clove extract nanoformulations (CENFs) (0.0125, 0.025, and 0.05%) compared to the control sample. However, body and texture evaluations showed no significant difference. Significant differences were observed between yoghurt prepared with mint extract nanoformulations (MENFs) and the control sample in appearance, body, texture, and flavor. The sensory score was significantly reduced with the addition, and with increasing MENF concentration, a lower sensory score was observed.

DOI

10.21608/jfds.2023.224347.1121

Keywords

clove, mint, Nanoformulations, Total phenolic, functional yoghurt

Authors

First Name

Asmaa

Last Name

El-Awady

MiddleName

A.

Affiliation

Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt

Email

asmaa-elawady@mans.edu.eg

City

Mansoura

Orcid

0000-0002-6784-5134

First Name

Huda

Last Name

Yossif

MiddleName

-

Affiliation

Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

Email

memozad7@yahoo.com

City

-

Orcid

-

First Name

M.

Last Name

Abo-Srea

MiddleName

M.

Affiliation

Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

Email

-

City

-

Orcid

-

First Name

Ola

Last Name

Shalabi

MiddleName

M. A. K.

Affiliation

Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

Email

-

City

-

Orcid

-

Volume

14

Article Issue

8

Related Issue

43327

Issue Date

2023-08-01

Receive Date

2023-09-04

Publish Date

2023-08-01

Page Start

181

Page End

188

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_315839.html

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https://jfds.journals.ekb.eg/service?article_code=315839

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Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Impact of Mint and Clove Extract (Nanoformulations) on Functional Yoghurt Properties

Details

Type

Article

Created At

30 Dec 2024