ArticleFood chemistry: X2025
The impact of bioactive compounds encapsulated in geranium leaf on the physicochemical, microbiological, sensory, and rheological trait of functional dairy beverage.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The aim of this study was to evaluate the effect of Geranium aromaticum leaf extract on the physicochemical, microbiological, and sensory properties of whey-based dairy drinks. Nano capsules were produced in two ways: internal and external, at a level of 2 % sodium alginate and levels of 0.5 to 2 % Geranium aromaticum extract. The extraction efficiency, antioxidant and phenolic compounds, and fatty acid profile of the extract were first determined. The extract was then encapsulated by the extrusion method, and the particle size, thermal stability (DSC), and mechanical properties (TPA) were assessed. Subsequently, the encapsulated extract was incorporated into the dairy drink, followed by physicochemical, microbiological, mold and yeast, and sensory evaluations. Results indicated that the addition of encapsulated extract improved product stability and sensory quality. Overall, this approach demonstrates promising potential for developing functional whey-based beverages with enhanced bioactive properties and consumer appeal.
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