ArticleFoods (Basel, Switzerland)2022
The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 17 citations in OpenAlex.
- Development of FunctionalFoods (Basel, Switzerland) · 2026Article
- Phytochemicals in Ruminant Diets: Mechanistic Insights, Product Quality Enhancement, and Pathways to Sustainable Milk and Meat Production-Invited Review.Animals : an open access journal from MDPI · 2026Review
- Physico-Chemical Characteristics, Sensory Properties and Microbial Quality of Date Fruit AddedFood science & nutrition · 2025Article
- Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt.Foods (Basel, Switzerland) · 2025Article
- Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes.Food science & nutrition · 2025Article
- Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese.Foods (Basel, Switzerland) · 2025Article
- Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture.Foods (Basel, Switzerland) · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundYoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient.
methodsYoghurts enriched with OLE (1.5, 3, and 5%
resultsThe addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.
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