<i>Arbutus unedo</i> fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt.

ABSTRACT: This study aims to assess the antioxidant and the antibacterial activities of Arbutus unedo fruits and to valorize its syrup by the incorporation in bi-layer yoghurt. The antioxidant activity of the ethanol 80% fruits and syrup extracts was evaluated by three methods namely DPPH^·, ABTS^·+ and FRAP. The antibacterial activity was tested against seven pathogenic bacteria using agar well diffusion method. The yoghurt was prepared using 10 and 20% layers of A. unedo syrup, physicochemical, rheological, microbiological and sensorial characteristics and the antioxidant activity were investigated during cold storage. The results revealed that the heat treatment decreased the phenolic compounds contents and the antioxidant activity in the syrup extract. Both frui

SUBMITTER: Essaidi I 

PROVIDER: S-EPMC10497488 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature