Physicochemical, nutritional, and antioxidant properties of yogurt fortified with Carpobrotus edulis (L.) N. E. Br. fruit peel extracts
Biotechnological valorization of invasive species supports sustainable management by transforming ecological threats into valuable resources. While Carpobrotus edulis fruits are rich in bioactive compounds, their use as functional ingredients remains unexplored. This study assessed the feasibility o...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002707 |
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| Summary: | Biotechnological valorization of invasive species supports sustainable management by transforming ecological threats into valuable resources. While Carpobrotus edulis fruits are rich in bioactive compounds, their use as functional ingredients remains unexplored. This study assessed the feasibility of incorporating C. edulis fruit extracts into yogurt to enhance its functional properties. To achieve this, water, hydroethanolic, and ethanol extracts were prepared from fruit peels and pulps and characterized for their total phenolic and flavonoid content and in vitro radical scavenging (RSA) properties against DPPH and ABTS•+. The peel extracts had the highest phenolic and flavonoid content, and the strongest RSA, and were further analyzed for in vitro cytotoxicity on mammalian cells, chemically profiled by UHPLC-ESI-MS/MS, and incorporated into yogurts. Fortified yogurts were analyzed for proximate composition, mineral content, physicochemical properties, and RSA immediately after preparation (t = 0) and after seven days of storage at 4 °C (t = 7). The peel extracts had low cytotoxicity and were rich in bioactive compounds, notably catechin and caffeic acid glucoside. The incorporation of water and hydroethanolic extracts improved yogurt’s water-holding capacity (WHC) and reduced syneresis at t = 0, although a decline in WHC and an increase in syneresis were observed at t = 7. The antioxidant properties of the yogurt were enhanced at both time points, and fortification resulted in increased Na, K, and Mg levels. These findings underscore the potential of C. edulis fruit peel extracts as a functional yogurt additive, promoting invasive species valorization while enhancing food quality and nutrition. |
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| ISSN: | 2772-5022 |