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This study investigated the effect of purslane (Portulaca oleracea L.) leaves extract on Greek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Geek-style yogurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yogurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract. DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values were decreased in all treatments after 14 days of storage.The treatment of Geek-style yogurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yogurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components.

Impact of purslane (Portulaca oleracea L.) extract as antioxidant and antimicrobial agent on overall quality and shelf life of Greek-style yoghurt