Document Type : Original Article
Authors
1
Food Hygiene Department, Animal Health Research Institute (AHRI), Dakhla Lab-New Valley, Agriculture Research Center (ARC), Egypt.
2
Food Hygiene Department, Animal Health Research Institute (AHRI), Tanta Lab, Agriculture Research Center (ARC), Egypt.
Abstract
While nutritionally beneficial, yogurt lacks certain bioactive compounds like polyphenols and natural antioxidants. This study investigated the effects of pomegranate peel powder (PPP) incorporation on yogurt quality, focusing on chemical composition, bacterial viability, shelf-life extension, antioxidant properties, and sensory characteristics. Yogurt samples were prepared with different concentrations (0.5%, 1%, and 1.5%) of PPP. Chemical properties (pH, titratable acidity), microbiological analysis (total bacterial count, coliform count, yeast and mold count), antioxidant constituents (total phenolic and flavonoid content), and sensory evaluation were assessed over 21 days of storage. PPP incorporation significantly affected yogurt properties (p < 0.05). Higher PPP concentrations (1-1.5%) demonstrated superior antimicrobial effects, eliminating coliforms and reducing total bacterial counts. The outer peel exhibited higher bioactive compound content (224.42 μg GAE/mg phenolics, 64.86 μg RE/mg flavonoids) than the inner peel (p < 0.05). pH values decreased during storage across all samples, while titratable acidity showed varying trends. Sensory scores decreased with increasing PPP concentration and storage duration. In conclusion, PPP effectively enhanced yogurt's functional properties, particularly at 1-1.5% concentrations, by providing antimicrobial effects and significant bioactive compounds. While higher PPP concentrations slightly decreased sensory acceptance, the study confirms PPP as a promising natural preservative that enhances yogurt's bioactive properties while extending shelf life.
Keywords
Main Subjects
)
View on SCiNiTO