Application of microencapsulated propolis extract in yoghurt production

Taşdemir Y., Gölge E.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.36, sa.1, ss.157-164, 2024 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 1
  • Basım Tarihi: 2024
  • Doi Numarası: 10.15586/ijfs.v36i1.2482
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.157-164
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

Extract of ethanolic propolis was microencapsulated in spray dryer before being used in stirred-style yoghurt manufacturing at quantities ranging from 0.5% to 2%. Samples were stored for 21 days for analysis. A statistically significant drop in pH, total phenolic content, and antioxidant activity was identified during 21 days of storage. Increase in the concentration of microencapsulated propolis extract (MPE) demonstrated increasing effects of syneresis, titration acidity, total phenolic content, and antioxidant activity. Contrarily, L* and a* values decreased significantly with increase in b* value. Generally, 2% MPE samples were less preferred in terms of flavor, smell, consistency, and the overall impression.