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The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt

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Abstract

In this study, the effect of free and microencapsulated extract of pennyroyal on the viability of Bifidobacterium bifidum and physicochemical and sensory properties of probiotic yogurt were evaluated. For this purpose, pennyroyal extract (PE) was extracted using ultrasound method. The amount of phenolic compounds of PE was 75.64 ± 1.25 mg/g gallic acid and the PE was microencapsulated with maltodextrin-whey protein concentrate. According to the results, the particle size was 100.14 nm, zeta potential was 17.44 mV and microencapsulation efficiency was 60.06%. Then, the antioxidant properties of the PE and nano-PE were determined. The results showed that the both of them had high antioxidant properties and the antioxidant activity of nano-PE was significantly higher than the PE (P < 0.05). In order to evaluate the effect of PE on the properties of probiotic yogurt 5 treatments including control, PE and nano-PE with a concentration of 750 and 1000 ppm, production and physicochemical, antioxidant properties, and viability of probiotic bacteria were evaluated during a 15-day storage period. The results showed that adding the PE to yogurt decreased pH, syneresis, and increased acidity, viscosity, and antioxidant properties of yogurt (P < 0.05). At the end of the storage period, the treatments containing the PE had higher viability of probiotic bacteria than the control treatment (P < 0.05). In most cases, better results were observed in the treatments containing nano-PE and also these treatments had a higher sensory score than the treatments containing the PE (P < 0.05). Overall, the results of this study show that microencapsulated of PE can be used to improve antioxidant capacity, probiotic bacterial viability and the quality of yogurt.

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  1. Department of Food Science & Technology, Ayatolla Amoli Branch, Islamic Azad University, Amol, Iran

    Reza Mehdizade Moghadam, Peiman Ariaii & Mohammad Ahmady

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  1. Reza Mehdizade Moghadam
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Moghadam, R.M., Ariaii, P. & Ahmady, M. The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt. Food Measure 15, 2625–2636 (2021). https://doi.org/10.1007/s11694-021-00849-2

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