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<p>This study aimed to develop functional strained yogurts enriched with <i>Origanum onites</i>, <i>Rosmarinus officinalis</i>, <i>Ocimum basilicum</i>, and <i>Mentha piperita</i>, and to evaluate their phenolic content, antioxidant capacity, proteolytic activity, and probiotic viability during storage. Medicinal plant addition significantly enhanced the total phenolic content (TPC) and antioxidant properties. TPC increased by approximately 39%, reaching 118.18 ± 0.08&#xa0;mg GAE/g, while DPPH radical scavenging activity improved by about 32%, reaching 95.9% inhibition. The highest proteolytic activity (OPA value: 24.0 ± 0.06&#xa0;mg/mL) was recorded in basil-enriched yogurt, reflecting a 41% increase compared to the control. Furthermore, the viability of <i>Lactobacillus casei</i> and <i>Bifidobacterium longum</i> was preserved above 10⁶ CFU/mL throughout the storage period. Sensory evaluation indicated that the addition of <i>M. piperita</i> and <i>O. basilicum</i> provided high consumer acceptance. To the best of our knowledge, this is the first study to evaluate the synergistic enrichment of probiotic strained yogurt with four different medicinal herbs, offering a novel multi-herb strategy for functional dairy development.</p>

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Functional and phenolic characterization of medicinal plant-enriched strained yogurt: bioactivity and storage stability

  • 期刊论文

  • 发表日期：

    2025年7月16日

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  • Ozge Yildiz Bayram,
  • Ozer Kinik,
  • Ceylan Büyükkileci

摘要

This study aimed to develop functional strained yogurts enriched with Origanum onites, Rosmarinus officinalis, Ocimum basilicum, and Mentha piperita, and to evaluate their phenolic content, antioxidant capacity, proteolytic activity, and probiotic viability during storage. Medicinal plant addition significantly enhanced the total phenolic content (TPC) and antioxidant properties. TPC increased by approximately 39%, reaching 118.18 ± 0.08 mg GAE/g, while DPPH radical scavenging activity improved by about 32%, reaching 95.9% inhibition. The highest proteolytic activity (OPA value: 24.0 ± 0.06 mg/mL) was recorded in basil-enriched yogurt, reflecting a 41% increase compared to the control. Furthermore, the viability of Lactobacillus casei and Bifidobacterium longum was preserved above 10⁶ CFU/mL throughout the storage period. Sensory evaluation indicated that the addition of M. piperita and O. basilicum provided high consumer acceptance. To the best of our knowledge, this is the first study to evaluate the synergistic enrichment of probiotic strained yogurt with four different medicinal herbs, offering a novel multi-herb strategy for functional dairy development.