Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt
Abstract The study investigates the advantages of incorporating carob pod nanoparticles (CPNs) into frozen yogurt production. CPNs, abundant in carbohydrates, polyphenols, and antioxidants, were utilized as a multifunctional ingredient, serving as a sugar substitute, thickening agent, stabilizer, an...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00529-1 |
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| author | Amro Abdelazez Ghada Abady Monira Basiony Atef A. Abd El-Rahman Sally M. A. El-Shafei Emad S. Shaker Garsa Alshehry Eman Algarni Huda Aljumayi Amina Mahmoud Hassan |
| author_facet | Amro Abdelazez Ghada Abady Monira Basiony Atef A. Abd El-Rahman Sally M. A. El-Shafei Emad S. Shaker Garsa Alshehry Eman Algarni Huda Aljumayi Amina Mahmoud Hassan |
| author_sort | Amro Abdelazez |
| collection | DOAJ |
| description | Abstract The study investigates the advantages of incorporating carob pod nanoparticles (CPNs) into frozen yogurt production. CPNs, abundant in carbohydrates, polyphenols, and antioxidants, were utilized as a multifunctional ingredient, serving as a sugar substitute, thickening agent, stabilizer, and natural colorant to enhance the manufacturing process of frozen yogurt. The research compared a control group (Ctrl) containing 15% sucrose in plain frozen yogurt with three groups where CPNs partially replaced sucrose at concentrations of 4% (FYC4), 8% (FYC8), and 12% (FYC12). Over a 45-day storage period, the chemical properties remained stable across all groups, with no significant differences observed (p < 0.05). Notably, the CPN-enriched frozen yogurts exhibited enhanced antimicrobial activity and antioxidant capacity, which improved the product’s physical microstructure and sensory attributes. The findings suggest that CPNs are a promising functional ingredient and food additive, offering the potential for the development of innovative, health-promoting frozen yogurt products. |
| format | Article |
| id | doaj-art-7d40dd2bcd8e40939063fc94ad6a404a |
| institution | DOAJ |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-7d40dd2bcd8e40939063fc94ad6a404a2025-08-20T03:06:09ZengNature Portfolionpj Science of Food2396-83702025-07-019111610.1038/s41538-025-00529-1Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurtAmro Abdelazez0Ghada Abady1Monira Basiony2Atef A. Abd El-Rahman3Sally M. A. El-Shafei4Emad S. Shaker5Garsa Alshehry6Eman Algarni7Huda Aljumayi8Amina Mahmoud Hassan9College of Agriculture and Forestry, Linyi UniversityDepartment of Dairy Technology, Animal Production Research Institute, Agriculture Research CentreDepartment of Dairy Technology, Animal Production Research Institute, Agriculture Research CentreDepartment of Agricultural Chemistry, Faculty of Agriculture, Minia UniversityDepartment of Agricultural Chemistry, Faculty of Agriculture, Minia UniversityDepartment of Agricultural Chemistry, Faculty of Agriculture, Minia UniversityDepartment of Food Science and Nutrition, College of Sciences, Taif UniversityDepartment of Food Science and Nutrition, College of Sciences, Taif UniversityDepartment of Food Science and Nutrition, College of Sciences, Taif UniversityDepartment of Dairy Technology, Animal Production Research Institute, Agriculture Research CentreAbstract The study investigates the advantages of incorporating carob pod nanoparticles (CPNs) into frozen yogurt production. CPNs, abundant in carbohydrates, polyphenols, and antioxidants, were utilized as a multifunctional ingredient, serving as a sugar substitute, thickening agent, stabilizer, and natural colorant to enhance the manufacturing process of frozen yogurt. The research compared a control group (Ctrl) containing 15% sucrose in plain frozen yogurt with three groups where CPNs partially replaced sucrose at concentrations of 4% (FYC4), 8% (FYC8), and 12% (FYC12). Over a 45-day storage period, the chemical properties remained stable across all groups, with no significant differences observed (p < 0.05). Notably, the CPN-enriched frozen yogurts exhibited enhanced antimicrobial activity and antioxidant capacity, which improved the product’s physical microstructure and sensory attributes. The findings suggest that CPNs are a promising functional ingredient and food additive, offering the potential for the development of innovative, health-promoting frozen yogurt products.https://doi.org/10.1038/s41538-025-00529-1 |
| spellingShingle | Amro Abdelazez Ghada Abady Monira Basiony Atef A. Abd El-Rahman Sally M. A. El-Shafei Emad S. Shaker Garsa Alshehry Eman Algarni Huda Aljumayi Amina Mahmoud Hassan Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt npj Science of Food |
| title | Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt |
| title_full | Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt |
| title_fullStr | Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt |
| title_full_unstemmed | Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt |
| title_short | Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt |
| title_sort | carob pod nanoparticles enhancing physicochemical antioxidant and antibacterial properties of innovative functional frozen yogurt |
| url | https://doi.org/10.1038/s41538-025-00529-1 |
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