Impact of mint and clove extract (Nanoformulations) on functional yoghurt properties [electronic resource]

Includes bibliographic reference

Study investigates the effect of nanoformulations of clove and mint extract on functional yoghurt's microbiological, phenolic, and sensory properties. Clove and mint extract nanoformulations have particle sizes of 5.97±0.48 nm and 196.1±11.14 nm, respectively. Clove extract nanoformulations (CENFs) showed the highest relative antioxidant activity, ferric-reducing antioxidant power, total phenolic, and total flavonoid components as compared to mint extract nanoformulations (MENFs). The yoghurt sample with 0.025% clove extract nanoformulations had the highest GAE content of 114.18 μg/mg, while the sample with 0.0125% mint extract nanoformulations had the highest content of 94.62 μg/mg after 15 days in a refrigerator. Microbial analysis showed significant effects on lactic acid bacteria, yeast, and mould counts in yoghurt prepared with clove extract nanoformulations (CENFs) and mint extract nanoformulations (MENFs) and storage periods at refrigeration temperatures degree up to 15 days. Total bacterial counts in yoghurt did not differ significantly from the control sample. The coliform group not detected in any samples during the storage period. The sensory evaluation showed significant effects on the appearance and flavor of yoghurt with different concentrations of clove extract nanoformulations (CENFs) (0.0125, 0.025, and 0.05%) compared to the control sample. However, body and texture evaluations showed no significant difference. Significant differences were observed between yoghurt prepared with mint extract nanoformulations (MENFs) and the control sample in appearance, body, texture, and flavor. The sensory score was significantly reduced with the addition, and with increasing MENF concentration, a lower sensory score was observed.
Keywords: Clove, mint, nanoformulations, total phenolic, functional yoghurt.

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