Pomegranate peels (outside, inside and whole) were oven (40°C) and solar dried. Aqueous and methanolic extracts were prepared from the dried peels, and their antioxidant activities [radical scavenging activity (RSA %), ABTS radical scavenging, total phenolic content (TPC) and total flavonoids content (TFC)] were determined. The aqueous extract of the dried whole peel showed the highest antioxidant activities as compared to other pomegranate peel extracts (PPEs). Stirred yoghurt was prepared from reconstituted skim milk powder fortified with 5%, 10%, 15%, 20%, 25%, 30% and 35% of the PPE, before and after inoculation with the traditional yoghurt starter. Addition of PPE before inoculation with the starter resulted in stirred yoghurt of higher antioxidant activities than that with PPE added after inoculation with the starter. Also, increasing the percentage of the added PPE increased significantly the antioxidant activities of stirred yoghurt up to 25% and further increase in the percentage of added PPE led no significant effect. Addition of PPE had no significant effects on the sensory attributes (appearance, body & texture and flavor) as compared to the control sample. Increasing the percentage of the added PPE resulted in decrease in the viscosity of the stirred yoghurt, but samples containing 20% and 25% PPE led almost the same viscosity

Functional Yoghurt Supplemented with Extract Orange Peel Encapsulated Using Coacervation Technique

Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins

Microencapsulation of Grape Phenolic Compounds Using Whey Proteins as a Carrier Vehicle

Background. Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphenolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products. Materials and methods. Polyphenolic compounds (PC) were extracted from apple peel using ethanol (80%). Polyphenolic compounds extract powder (PCEP) was encapsulated by physical methods (spray and freeze dryer) using maltodextrin, whey protein concentrate (8:2), and Gum Arabic mixture (6:4) as coating materials, which were homogenized by ultraturrax and ultrasonication. Encapsulated PCEP was used in supplementing yoghurt. Phenolic content (PC), physiochemical and texture properties of yoghurt samples were evaluated during storage (fresh, 7 and 15 days). Results. The microencapsulation by freeze dryer method for PCEP which was homogenized by ultrasonication was the best treatment, while encapsulation efficiency using the spray dryer method, which was homogenized by ultraturrax, was the worst. Encapsulated PCEP in yoghurt samples didn't have any significant influence on the physiochemical and texture properties of these samples. Conclusion. Yoghurt samples maintained on the polyphenolic compounds until the end of storage overall, our results revealed that adding encapsulated PCEP into yoghurt gave closer characteristics to the control sample.

Production of Functional Processed Cheese Supplemented with Nanoliposomes of Mandarin Peel Extract