The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt
| Autor: | Peiman Ariaii, Mohammad Ahmady, Reza Mehdizade Moghadam |
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| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Bifidobacterium bifidum Syneresis Chemistry ved/biology General Chemical Engineering medicine.medical_treatment ved/biology.organism_classification_rank.species food and beverages Industrial and Manufacturing Engineering law.invention Probiotic chemistry.chemical_compound law medicine Probiotic bacteria Mentha pulegium Food science Gallic acid Safety Risk Reliability and Quality Pennyroyal Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 15:2625-2636 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | In this study, the effect of free and microencapsulated extract of pennyroyal on the viability of Bifidobacterium bifidum and physicochemical and sensory properties of probiotic yogurt were evaluated. For this purpose, pennyroyal extract (PE) was extracted using ultrasound method. The amount of phenolic compounds of PE was 75.64 ± 1.25 mg/g gallic acid and the PE was microencapsulated with maltodextrin-whey protein concentrate. According to the results, the particle size was 100.14 nm, zeta potential was 17.44 mV and microencapsulation efficiency was 60.06%. Then, the antioxidant properties of the PE and nano-PE were determined. The results showed that the both of them had high antioxidant properties and the antioxidant activity of nano-PE was significantly higher than the PE (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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