Premium
Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated Melissa officinalis essential oil
Author(s) -
Karimi Sani Iraj,
Alizadeh Khaledabad Mohamad,
Pirsa Sajad,
Moghaddas Kia Ehsan
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12691
Subject(s) - essential oil , melissa officinalis , food science , chemistry , nutraceutical , officinalis , organoleptic , antioxidant , chromatography , botany , organic chemistry , biology
In this research, Melissa officinalis essential oil was encapsulated through ultrasonication by using different ratios of whey protein isolate/sodium caseinate as coating material. Flavoured yoghurt was generated by adding microcapsules; the release behaviour of the essential oil was characterised over a 21‐day storage period. The released essential oil was quantified by dispersive liquid–liquid microextraction followed by gas chromatography. The results showed that the antioxidative activity of yoghurt samples was increased by the incorporation of encapsulated essential oil. Therefore, the use of microcapsules containing M. officinalis essential oil could be a suitable method for producing nutraceutical foods with antioxidant properties.