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Title: Effect of Encapsulated Propolis on Microbial Quality and Antioxidant Activity of Yoghurt
Authors: Günhan, Rabia Serpil
Keskin, Şaban
Telli, Nihat
Takma, Çiğdem
Kolaylı, Sevgi
Keywords: Encapsulation
Functional Food
Physicochemical Properties
Sensory Properties
Issue Date: 2022
Publisher: Mattioli 1885
Abstract: Yoghurt, a functional food, has been gained much attention on its production and consumption in the world. It is a fermented dairy product that contains lots of nutritional components. Some manufacturers have used some additives to extend the shelf life of yoghurt. Propolis could be alternative food additive instead of synthetic ones. Propolis is a resinous mixture collected by honeybees for hive protection. In this study functional yoghurt fortified with microencapsulated propolis was prepared. Ethanol extract of propolis was encapsulated by using sodium alginate, pectin and gelatin separately. The effect of microencapsulated propolis on physicochemical characteristics and microbial quality of yoghurts was tested. Especially the effect of propolis on unwanted microorganisms during storage was studied. Our results clearly showed that fortified yoghurt samples were better in terms of microbial quality during storage. It could be concluded that propolis could be a natural preservative for extending the shelf life of yoghurt.
ISSN: 1129-8723
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collections
Teknik Bilimler Meslek Yüksekokulu Koleskiyonu
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collections

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