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The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt

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dc.contributor.author POPESCU, Liliana
dc.contributor.author COJOCARI, Daniela
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author LUNG, Ildiko
dc.contributor.author SORAN, Maria-Loredana
dc.contributor.author OPRIŞ, Ocsana
dc.contributor.author KACSO, Irina
dc.contributor.author CIORÎŢA, Alexandra
dc.contributor.author BALAN, Greta
dc.contributor.author PINTEA, Adela
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-03-26T11:36:48Z
dc.date.available 2024-03-26T11:36:48Z
dc.date.issued 2023
dc.identifier.citation POPESCU, Liliana, COJOCARI, Daniela, GHENDOV-MOSANU, Aliona et al. Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies. In: Antioxidants, 2023, 12, 893. ISSN 2076-3921. en_US
dc.identifier.issn 2076-3921
dc.identifier.uri https://doi.org/10.3390/antiox12040893
dc.identifier.uri http://repository.utm.md/handle/5014/26663
dc.description Acces full text - https://doi.org/10.3390/antiox12040893 en_US
dc.description.abstract The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC–DAD–ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30–0.45% microencapsulated plant extracts caused the inhibition of the postfermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt. en_US
dc.language.iso en en_US
dc.publisher MDPI, Basel, Switzerland en_US
dc.relation.ispartofseries Antioxidants;2023, 12, 893
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject summer savory en_US
dc.subject rosemary en_US
dc.subject functional foods en_US
dc.subject concentrated yogurts en_US
dc.subject Satureja hortensis L. en_US
dc.subject Rosmarinus officinalis L. en_US
dc.title The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt en_US
dc.type Article en_US


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