The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt

Abstract

The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC–DAD–ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30–0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt.

Antioxidant, Anti-Inflammatory Effects and Ability to Stimulate Wound Healing of a Common-Plantain Extract in Alginate Gel Formulations

“…The encapsulation efficiency of MPE was 29.17 ± 0.03%. A low efficiency of encapsulation in sodium alginate was obtained for summer savory (4.79%) and rosemary (14.76%) extracts [31]. An encapsulation efficiency of 21% was obtained for an olive leave phenolic extract encapsulated in Alg beads [32].…”

Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products

“…This process prevented post-fermentation and eliminated the bitter taste of guarana seed extract [8]. Other studies highlighted the positive effect of natural substances encapsulated and added into the dairy products, such as the increased stability of pH and acidity during the storage period, reduced syneresis, and improved texture [9,10]. Encapsulation enhances polyphenol stability and gives better biodigestibility when different types of yogurt have been fortified with anthocyanins [11], rutin [12], or tamarillo [13].…”