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<p>The study investigates the advantages of incorporating carob pod nanoparticles (CPNs) into frozen yogurt production. CPNs, abundant in carbohydrates, polyphenols, and antioxidants, were utilized as a multifunctional ingredient, serving as a sugar substitute, thickening agent, stabilizer, and natural colorant to enhance the manufacturing process of frozen yogurt. The research compared a control group (Ctrl) containing 15% sucrose in plain frozen yogurt with three groups where CPNs partially replaced sucrose at concentrations of 4% (FYC<sub>4</sub>), 8% (FYC<sub>8</sub>), and 12% (FYC<sub>12</sub>). Over a 45-day storage period, the chemical properties remained stable across all groups, with no significant differences observed (<i>p</i> &lt; 0.05). Notably, the CPN-enriched frozen yogurts exhibited enhanced antimicrobial activity and antioxidant capacity, which improved the product’s physical microstructure and sensory attributes. The findings suggest that CPNs are a promising functional ingredient and food additive, offering the potential for the development of innovative, health-promoting frozen yogurt products.</p>

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Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月30日

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  • Amro Abdelazez,
  • Ghada Abady,
  • Monira Basiony,
  • Atef A. Abd El-Rahman,
  • Sally M. A. El-Shafei,
  • Emad S. Shaker,
  • Garsa Alshehry,
  • Eman Algarni,
  • Huda Aljumayi,
  • Amina Mahmoud Hassan

摘要

The study investigates the advantages of incorporating carob pod nanoparticles (CPNs) into frozen yogurt production. CPNs, abundant in carbohydrates, polyphenols, and antioxidants, were utilized as a multifunctional ingredient, serving as a sugar substitute, thickening agent, stabilizer, and natural colorant to enhance the manufacturing process of frozen yogurt. The research compared a control group (Ctrl) containing 15% sucrose in plain frozen yogurt with three groups where CPNs partially replaced sucrose at concentrations of 4% (FYC4), 8% (FYC8), and 12% (FYC12). Over a 45-day storage period, the chemical properties remained stable across all groups, with no significant differences observed (p < 0.05). Notably, the CPN-enriched frozen yogurts exhibited enhanced antimicrobial activity and antioxidant capacity, which improved the product’s physical microstructure and sensory attributes. The findings suggest that CPNs are a promising functional ingredient and food additive, offering the potential for the development of innovative, health-promoting frozen yogurt products.