ArticleFood technology and biotechnology2023
Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts
Article in Food technology and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 4 citations in OpenAlex.
- Article
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Research background: Herbs and spices used in traditional medicine are nowadays increasingly used in combinations to create functional food formulations aimed at treating specific symptoms and disorders. Among herbs originating from the Mediterranean region, extracts of myrtle ( Experimental approach: The aim of this study is therefore to optimise the formulation of an almond drink fortified with a 25 % (on dry mass basis) aqueous herbal extract containing myrtle, bay leaf (25 % each) and fennel seed (50 %) extracts. A central composite design with 20 formulations varied the content of Results and conclusions: The antioxidant activity and total phenolic content of the prepared almond drink formulations increased with the amount of added concentrated aqueous herbal extracts, as did the colour, herbal odour and flavour, bitterness and aftertaste. The addition of lecithin resulted in a darker colour and the sweetness was increased by the xylitol content. All formulations had good overall attractiveness, which increased with higher xylitol content. Novelty and scientific contribution: The current work offers new insights into the optimisation of fortified dairy-free alternatives. The addition of myrtle, bay leaf and fennel seed extracts to almond drink-based formulations resulted in a 12-fold increase in antioxidant activity. Xylitol masks the potential bitterness of the phenolic compounds so that higher amounts of extracts can be added.
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