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<p>This study aimed to optimize the extraction of phenolic compounds from <i>Vitis labrusca L</i>. seeds and to evaluate their functional effects in yogurt. A face-centered central composite design under Response Surface Methodology was applied using liquid-to-solid ratio and extraction temperature as variables. Total phenolic content (TPC) and DPPH IC₅₀ were used as response parameters. Optimal conditions yielded 969.30&#xa0;mg GAE/g TPC and 13.71&#xa0;mg/mL IC₅₀. The extract was incorporated into yogurt (0.5% and 1.0%, w/w), and physicochemical (pH), microbiological, antioxidant, and sensory properties were evaluated during 14 days of storage. Enriched samples showed significantly higher phenolic content and antioxidant activity compared to control (<i>p</i> &lt; 0.05), while maintaining microbiological safety and acceptable sensory quality. The 0.5% formulation provided the best balance between functionality and sensory attributes. These findings demonstrate the potential of <i>V. labrusca</i> seed extract as a natural functional ingredient in dairy systems.</p>

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Sustainable valorization of Vitis labrusca L. seeds: optimized phenolic extraction and utilization in antioxidant-enriched yogurt

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月1日

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  • Pinar Sekerci Keles

摘要

This study aimed to optimize the extraction of phenolic compounds from Vitis labrusca L. seeds and to evaluate their functional effects in yogurt. A face-centered central composite design under Response Surface Methodology was applied using liquid-to-solid ratio and extraction temperature as variables. Total phenolic content (TPC) and DPPH IC₅₀ were used as response parameters. Optimal conditions yielded 969.30 mg GAE/g TPC and 13.71 mg/mL IC₅₀. The extract was incorporated into yogurt (0.5% and 1.0%, w/w), and physicochemical (pH), microbiological, antioxidant, and sensory properties were evaluated during 14 days of storage. Enriched samples showed significantly higher phenolic content and antioxidant activity compared to control (p < 0.05), while maintaining microbiological safety and acceptable sensory quality. The 0.5% formulation provided the best balance between functionality and sensory attributes. These findings demonstrate the potential of V. labrusca seed extract as a natural functional ingredient in dairy systems.