Pontes Edson, Viera Vanessa, Silva Gezaildo, Silva Neto Manoel da, Mendes Bianca, Tome Anna, Almeida Renata, Santos Newton C, Gusmão Rennan de, Lisboa Hugo, Gusmão Thaisa
Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, Cuité 58175-000, Brazil.
Foods. 2024 Dec 6;13(23):3942. doi: 10.3390/foods13233942.
The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt's antioxidant activity, reaching up to 10.17 µmol TEAC/g, and strengthened its ability to inhibit lipid oxidation during storage. This study also observed a reduction in the viability of lactic acid bacteria, particularly subsp. , suggesting that the extracts may have antimicrobial properties. Notably, using FE, especially at a concentration of 2% (YFE2%), improved both antioxidant and textural properties while reducing syneresis by the end of the storage period. Sensory evaluations showed positive results for YFE1% and YFE2% formulations. These findings suggest that FE has significant potential as a functional food ingredient. This research lays the groundwork for future studies exploring the integration of -based ingredients into functional food products, opening new possibilities for innovation in this field.
本研究旨在评估在山羊奶酸奶中添加不同浓度（1%和2%）的朱槿花（FE）和叶（LE）提取物作为功能成分的效果。本研究分析了这些配方（YFE1%、YFE2%、YLE1%和YLE2%）在28天储存期内对山羊酸奶的理化、生物活性、抗氧化、流变学、质地和感官特性的影响。添加FE和LE提取物显著提高了酸奶的抗氧化活性，达到10.17 µmol TEAC/g，并增强了其在储存期间抑制脂质氧化的能力。本研究还观察到乳酸菌活力下降，尤其是亚种，这表明提取物可能具有抗菌特性。值得注意的是，使用FE，尤其是浓度为2%（YFE2%）时，在储存期结束时改善了抗氧化和质地特性，同时减少了乳清分离。感官评价显示YFE1%和YFE2%配方的结果良好。这些发现表明FE作为功能性食品成分具有巨大潜力。本研究为未来探索将基于-的成分整合到功能性食品中的研究奠定了基础，为该领域的创新开辟了新的可能性。
