Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes
Food Science and Nutrition · Mayıs 2025
YÖKSİS Kayıtları
Enhancing Set‐Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes
Food Science & Nutrition · 2025 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE →
Makale Bilgileri
DergiFood Science and Nutrition
Yayın TarihiMayıs 2025
Cilt / Sayfa13
Scopus ID2-s2.0-105005234760
Erişim🔓 Açık Erişim
Özet
In this study, the effects of using powdered olive (Olea europaea L.) leaf extract (POLE) in yoghurt at different treatments and concentrations on the physicochemical, textural, functional, microbiological, and sensorial aspects of yoghurt were investigated. Accordingly, the enrichment of yoghurts with POLE was carried out by spraying aqueous solutions of POLE (0.4% and 0.6% solution) on the yoghurt surface after fermentation and adding POLE (0.4% and 0.6% w/v) to yoghurt before fermentation. While both POLE treatments caused no difference in the total solids, fat, protein, and ash contents of yoghurt, yoghurts sprayed with olive leaf extract aqueous solution exhibited similar results to the control regarding color and textural properties. Nevertheless, yoghurt enriched with POLE before fermentation showed higher total phenolic content and antioxidant properties. POLE treatments of yoghurt provided the expected antimicrobial effect without causing any change in the viable counts of yoghurt bacteria among the samples during 28 days of storage compared to plain yoghurt. Furthermore, surface spraying of POLE aqueous solution prevented the occurrence of an undesirable bitter taste in yoghurt resulting from the addition of POLE before fermentation. These results reveal that olive leaf, which is a cost-free waste product of the olive industry, can be used as a potential antimicrobial and functional agent. In addition, the positive sensory results obtained by spraying POLE aqueous solution on the surface after fermentation suggest that this application may be an alternative method for using herbal extracts.
Yazarlar (3)
1
Büşra Deniz Aydın
ORCID: 0000-0003-2326-2671
2
Çiğdem Konak Göktepe
3
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
antioxidant activity
microbiological quality
olive leaf extract
sensory properties
yoghurt
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
2
Atıf
3
Yazar
5
Anahtar Kelime