The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt

Barukčić, Irena; Filipan, Katarina; Lisak Jakopović, Katarina; Božanić, Rajka; Blažić, Marijana; Repajić, Maja

doi:10.3390/foods11050701

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The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt

Irena Barukčić

Katarina Filipan

¹,

Katarina Lisak Jakopović

^1,*,

Rajka Božanić

¹,

Marijana Blažić

^2,3 and

Maja Repajić

Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia

Gastronomy Department, Aspira University College, Mike Tripala 6, 21000 Split, Croatia

Author to whom correspondence should be addressed.

Academic Editor: Ioan Cristian Trelea

Foods 2022, 11(5), 701; https://doi.org/10.3390/foods11050701

Received: 19 January 2022 / Revised: 18 February 2022 / Accepted: 22 February 2022 / Published: 26 February 2022

(This article belongs to the Special Issue Plant-Based Foodstuff: Recent Advances and Innovations in Food Technology)

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Abstract

Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurts enriched with OLE (1.5, 3, and 5% v/v) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined. Results: The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal. View Full-Text

Keywords: yoghurt; antioxidant activity; olive leaf extract; phenolic compounds; sensory properties; syneresis; viscosity; microbiological quality

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MDPI and ACS Style

Barukčić, I.; Filipan, K.; Lisak Jakopović, K.; Božanić, R.; Blažić, M.; Repajić, M. The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods 2022, 11, 701. https://doi.org/10.3390/foods11050701

AMA Style

Barukčić I, Filipan K, Lisak Jakopović K, Božanić R, Blažić M, Repajić M. The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods. 2022; 11(5):701. https://doi.org/10.3390/foods11050701

Chicago/Turabian Style

Barukčić, Irena, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, and Maja Repajić. 2022. "The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt" Foods 11, no. 5: 701. https://doi.org/10.3390/foods11050701

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The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt

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