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<p>This study developed innovative Janus nanoparticles (JPs) using propolis and carboxymethyl cellulose (CMC) to enhance the technological and functional properties of stirred yogurt. The synthesized propolis-CMC JPs, with an average particle size of 13.40&#xa0;nm ± 3.56&#xa0;μm, exhibited remarkable antioxidant activity in both DPPH and FRAP assays, along with potent antibacterial effects against common foodborne pathogens, including <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i>, with minimum inhibitory concentrations of 1.5–2.0&#xa0;mg/mL. Yogurt samples fortified with 0.5, 1, and 5% propolis-CMC JPs were evaluated during 21&#xa0;days of storage. Incorporation of propolis-CMC JPs, particularly at 5%, significantly reduced syneresis, improved water-holding capacity, and inhibited microbial growth (3.55 ± 0.2 vs. 4.95 ± 0.3 log₁₀ CFU/g in control). Propolis-CMC JPs -enriched yogurts also showed enhanced antioxidant potential and favorable rheological characteristics. Sensory analysis revealed that yogurt with 1% propolis-CMC JPs achieved the highest color and aroma scores, while the 5% formulation exhibited the best texture attributes. These findings confirm that propolis-CMC JPs can act as natural emulsifiers, antioxidants, and antimicrobial agents, effectively addressing key technological limitations of yogurt production.</p>

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Propolis–carboxymethyl cellulose Janus nanoparticles as multifunctional bioactive additives in stirred yogurt

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月13日

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  • Roghayieh Razavi,
  • Rahim Molaei,
  • Amin Alipashaeihalabi,
  • Ahmad Mirani,
  • Negar Alizadeh,
  • Mohammad Abbaszadeh,
  • Mehran Moradi

摘要

This study developed innovative Janus nanoparticles (JPs) using propolis and carboxymethyl cellulose (CMC) to enhance the technological and functional properties of stirred yogurt. The synthesized propolis-CMC JPs, with an average particle size of 13.40 nm ± 3.56 μm, exhibited remarkable antioxidant activity in both DPPH and FRAP assays, along with potent antibacterial effects against common foodborne pathogens, including Escherichia coli O157:H7 and Listeria monocytogenes, with minimum inhibitory concentrations of 1.5–2.0 mg/mL. Yogurt samples fortified with 0.5, 1, and 5% propolis-CMC JPs were evaluated during 21 days of storage. Incorporation of propolis-CMC JPs, particularly at 5%, significantly reduced syneresis, improved water-holding capacity, and inhibited microbial growth (3.55 ± 0.2 vs. 4.95 ± 0.3 log₁₀ CFU/g in control). Propolis-CMC JPs -enriched yogurts also showed enhanced antioxidant potential and favorable rheological characteristics. Sensory analysis revealed that yogurt with 1% propolis-CMC JPs achieved the highest color and aroma scores, while the 5% formulation exhibited the best texture attributes. These findings confirm that propolis-CMC JPs can act as natural emulsifiers, antioxidants, and antimicrobial agents, effectively addressing key technological limitations of yogurt production.