Zahed Niloofar, Esmaeilzadeh Kenari Reza
Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran.
Food Sci Nutr. 2025 Jun 20;13(6):e70440. doi: 10.1002/fsn3.70440. eCollection 2025 Jun.
The study aimed to add the optimal concentration of Iranian pomegranate peel anthocyanin extract (PoPAE) to the formulation of set yogurt. Then, the physicochemical, microbial, and sensory characteristics of set yogurt containing pomegranate peel anthocyanin extract (YCPAE) were compared with set yogurt without extract (YWPAE) during the storage period (12 days). The amount of anthocyanin and total phenol measured equaled 73.57 mg cyanidin-3-glucoside/100 g extract and 2153.11 mg gallic acid/100 g extract. The concentrations of 600 ppm (95.83%) and 800 ppm (96.57%) of PoPAE showed the highest DPPH radical inhibitory power ( < 0.05). During storage days (1, 4, 8, 12), YCPAE parameters such as pH, syneresis, antioxidant activity (DPPH, FRAP, and β-carotene: linoleic acid (βC/LA) bleaching), and antimicrobial activity (mold, yeast, , and ) and * index were higher than those of YWPAE. However, parameters such as acidity, viscosity, index , and * of YCPAE were lower than those of YWPAE in days of storage (1, 4, 8, 12). The smell and taste in YCPAE on the 12th day scored high. Scores for color, texture, and mouth feel decreased over time. The texture, smell, taste, and mouth feel of YWPAE on the 12th day scored more points than YCPAE. Looking ahead, the findings strongly suggest that YCPAE will transform its market presence by not only extending the product's shelf life but also significantly enhancing key physicochemical properties. Its remarkable antioxidant properties, combined with its essential nutritional benefits, promise to have a significant impact on consumer health.
该研究旨在向凝固型酸奶配方中添加最佳浓度的伊朗石榴皮花青素提取物（PoPAE）。然后，在储存期（12天）内，将含有石榴皮花青素提取物的凝固型酸奶（YCPAE）与不含提取物的凝固型酸奶（YWPAE）的理化、微生物和感官特性进行比较。测得的花青素和总酚含量分别为73.57毫克矢车菊素-3-葡萄糖苷/100克提取物和2153.11毫克没食子酸/100克提取物。600 ppm（95.83%）和800 ppm（96.57%）浓度的PoPAE表现出最高的DPPH自由基抑制能力（<0.05）。在储存天数（1、4、8、12天）期间，YCPAE的参数如pH值、脱水收缩、抗氧化活性（DPPH、FRAP和β-胡萝卜素：亚油酸（βC/LA）漂白）以及抗菌活性（霉菌、酵母菌、和）和指数均高于YWPAE。然而，在储存天数（1、4、8、12天）时，YCPAE的酸度、粘度、指数和低于YWPAE。第12天YCPAE的气味和味道得分较高。颜色、质地和口感得分随时间下降。第12天YWPAE的质地、气味、味道和口感得分高于YCPAE。展望未来，研究结果强烈表明，YCPAE不仅会通过延长产品保质期，还会通过显著增强关键理化性质来改变其市场地位。其显著的抗氧化特性，加上其重要的营养益处，有望对消费者健康产生重大影响。
