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<p>Natural ingredients have attracted consumer interest due to their biological effects on health. Plant by-products, specifically potato, pomegranate, and orange peels are rich in bioactive compounds, were extracted and evaluated for antimicrobial and antioxidant activity. These extracts were used in the production of functional stirred probiotic yogurt from buffalo milk at three different concentrations (1.88, 2.20, and 3.10&#xa0;mL/L, respectively), labeled as (T1, T2, and T3, respectively), versus a control. Samples were stored and analyzed for up to 21&#xa0;days. Pomegranate (T2) showed the greatest antimicrobial activity, with the most effective in inhibiting <i>Penicillium</i> growth and reducing aflatoxins. Lower pH levels and decreased Water-Holding capacity (WHC) were observed up to 21&#xa0;days of storage, with no significant differences between treatments. The viscosity of treated stirred yogurt was not statistically different from that of the control. The pomegranate showed higher levels of phenolic compounds and antioxidant activity (DPPH and ABTS) over 21&#xa0;days compared to the other treatments. T2 contained the highest acetaldehyde content up to 21&#xa0;days, followed by T3 and T1, relative to the control. Its diacetyl content was lower than both T1 and T3. The T2 and T3 yogurts received higher scores for all sensory attributes than T1 and the control during storage intervals. In conclusion, peel-extract fortification improved antioxidant activity and mycotoxin safety of stirred buffalo yogurt without affecting technological or sensory qualities. This supports the industrial potential of peel extracts as sustainable, multifunctional ingredients, value-added fermented dairy products.</p>

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Valorization of rich polyphenol plant by-products for functional stirred yogurt containing probiotics to ameliorate nutritional, food safety, and sensory attributes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月10日

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  • Laila Khaled Gouda,
  • Minar Mahmoud Hassanein,
  • Fayza Mohamed Assem,
  • Jihan Mohamed Kassem,
  • Karolina Hoppe,
  • Ahmed Noah Badr

摘要

Natural ingredients have attracted consumer interest due to their biological effects on health. Plant by-products, specifically potato, pomegranate, and orange peels are rich in bioactive compounds, were extracted and evaluated for antimicrobial and antioxidant activity. These extracts were used in the production of functional stirred probiotic yogurt from buffalo milk at three different concentrations (1.88, 2.20, and 3.10 mL/L, respectively), labeled as (T1, T2, and T3, respectively), versus a control. Samples were stored and analyzed for up to 21 days. Pomegranate (T2) showed the greatest antimicrobial activity, with the most effective in inhibiting Penicillium growth and reducing aflatoxins. Lower pH levels and decreased Water-Holding capacity (WHC) were observed up to 21 days of storage, with no significant differences between treatments. The viscosity of treated stirred yogurt was not statistically different from that of the control. The pomegranate showed higher levels of phenolic compounds and antioxidant activity (DPPH and ABTS) over 21 days compared to the other treatments. T2 contained the highest acetaldehyde content up to 21 days, followed by T3 and T1, relative to the control. Its diacetyl content was lower than both T1 and T3. The T2 and T3 yogurts received higher scores for all sensory attributes than T1 and the control during storage intervals. In conclusion, peel-extract fortification improved antioxidant activity and mycotoxin safety of stirred buffalo yogurt without affecting technological or sensory qualities. This supports the industrial potential of peel extracts as sustainable, multifunctional ingredients, value-added fermented dairy products.