Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels

Abstract

The aim of this study is to obtain the grape seed extract with high antioxidant activity and to investigate the quality characteristics of traditional yogurts fortified with seed extracts at different concentrations. For this aim, batch hot water extraction was conducted and extraction conditions were optimized to produce Vitis vinifera L. grape seed extract using with the highest antioxidant activity. The fortification of yogurts was conducted at 0.1-0.15 and 0.2 g/ 100g extract level and antioxidant, physicochemical, microbial and sensory characteristics of the yogurt samples were analyzed. Results showed that antioxidant activity of fortified yogurts were higher and up to 14 % more antioxidant activity was detected compared to the control samples. Yogurt samples preserved their physicochemical characteristics. Although sample with 0.1 g/100 g extract had highest scores in overall acceptance, the sample containing the highest extract concentration of 0.2 g/100 g, exhibited negative perceptions by panelists in sensorial analysis. In conclusion, grape seed may be used in traditional yogurt production by improving the taste and antioxidant potential. The fortification levels of 0.1-0.15 g/100 g grape seed extract might be more feasible in functional yogurt production and might be more recommended for consumer's appreciation in terms of positive health effects.

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

“…bulgaricus , S. thermophilus , and L. acidophilus cultures (Akan, 2022 ). In yogurts produced with L. acidophilus , B. bifidus , and S. thermophilus , the DPPH value has been reported as 54.2% (Demirbüker Kavak & Akdeniz, 2019 ), and DPPH content varies between 19.01% and 20.64% in yogurts produced with ABT 7 culture (Elaltunkara, 2018 ). In a study of the antioxidant activity of different starter cultures using the DPPH method, L. casei culture exhibited 78.5% antioxidant activity, L. brevis showed 81.9%, and L. delbrueckii ssp.…”

“…For yogurt production, the no‐fat dry matter of raw cow's milk samples, taken at +4°C, was standardized to 12% using milk powder. According to the literature reviews (Akca & Akpinar, 2021 ; Altunkaya et al., 2013 ; Bagchi et al., 2002 ; Baydar et al., 2004 ; Bchir et al., 2012 , 2019 ; Chouchouli et al., 2013 ; Demirbüker Kavak & Akdeniz, 2019 ; Demirkol & Tarakci, 2018 ), pomegranate seed powder (1%) and grape seed powder (0.5%) were added. Subsequently, the mixture underwent thermal treatment for 10 min at 85°C and was then cooled to the incubation temperature.…”

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

“…The addition of individual vegetables (pumpkin, carrots, green peas and zucchini) in the form of a puree increased the amount of ascorbic acid (amounting to, respectively: 8.87, 3.54, 5.31, 7.08 mg/kg) and total phenolics (75.17, 47.28, 52.37, 47.46/mg GAE/kg, respectively) versus yoghurt without the addition of vegetables. The presence of fruit, vegetables or flowers in yoghurts increases the total content of polyphenols, which translates into an improvement in their antioxidant capacity [ 191 ]. Bioactive compounds contained in plant raw materials interact with milk proteins, forming complexes that increase the content of phenols in fermented milk products [ 192 ].…”

Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese

“…Supplementation of grape seed extract into dairy products remarkably resulted in reducing syneresis from the interaction of phenol compounds with milk caseins to make stable complexes, which finally produce greater stability of the casein network. Several studies are recently focused on the addition of grape seed extract into numerous dairy products including cheese and yogurt (Brahmi et al, 2021; Deolindo et al, 2019; Han et al, 2019; Kavak & Akdenİz, 2019). Natural antioxidants are susceptible to chemical changes caused by factors such as pH, light, oxygen, temperature, and limiting their use in food.…”

“…Several studies are recently focused on the addition of grape seed extract into numerous dairy products including cheese and yogurt (Brahmi et al, 2021;Deolindo et al, 2019;Han et al, 2019;Kavak & Akdenİz, 2019). Natural antioxidants are susceptible to chemical changes caused by factors such as pH, light, oxygen, temperature, and limiting their use in food.…”