The impact of bioactive compounds encapsulated in geranium leaf on the physicochemical, microbiological, sensory, and rheological trait of functional dairy beverage
Year: 2025
Type: article
Abstract: The aim of this study was to evaluate the effect of Geranium aromaticum leaf extract on the physicochemical, microbiological, and sensory properties of whey-based dairy drinks. Nano capsules were produced in two ways: internal and external, at a level of 2 % sodium alginate and levels of 0.5 to 2 % Geranium aromaticum extract. The extraction efficiency, antioxidant and phenolic compounds, and fatty acid profile of the extract were first determined. The extract was then encapsulated by the extrusion method, and the particle size, thermal stability (DSC), and mechanical properties (TPA) were assessed. Subsequently, the encapsulated extract was incorporated into the dairy drink, followed by physicochemical, microbiological, mold and yeast, and sensory evaluations. Results indicated that the addition of encapsulated extract improved product stability and sensory quality. Overall, this approach demonstrates promising potential for developing functional whey-based beverages with enhanced bioactive properties and consumer appeal. • The aims of this study to present the effect of geranium leaf extract on the properties of whey-based dairy beverages. • The extract was encapsulated by the extrusion method. • The particle size, thermal stability, and mechanical properties were analyzed. • Result relevant that pulsed electric field treatment increased extraction of compounds, and efficacy of this method in food product processing. • This innovative approach holds significant potential for the development of functional beverages.
Source: Food Chemistry X
Authors: Mostafa Hosseinabadi, Mohsen Vazifedoost, Amir Hossein Elhamirad, Zohreh Didar, Bahare Hajirostamloo
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4415900784