فهرست نشریات علمی دسترسی آزاد ایران

Yogurt is a popular dairy product among dairy products and is prone to spoilage due to the growth of bacteria and other microorganisms. In this research produced active microcapsules based on thymol containing Acacia senegal gum and cress seed gum (0.1%, 0.25%, and 0.5% w/v) as a natural preservative and in different concentrations were added to the food model (yogurt). The physicochemical, antimicrobial, Viscosity, and sensory properties of the yogurt samples were evaluated during the 60 days of storage in the refrigerator. The results showed that with increasing concentration, thymol, capsule efficiency, and antimicrobial activity of microcapsules against the studied bacteria, including Escherichia coli, Salmonella enteritidis, and Aspergillus niger, increased significantly. However, the produced microcapsules did not have a significant antimicrobial effect on Lactobacillus delbrueckii. The evaluation results showed that at the end of the storage period, samples containing microcapsules in higher thymol concentration received higher scores regarding texture, taste, and overall acceptance. Based on the results obtained from the counting, microbial, syneresis rate, sensory evaluations, and moldiness tests, yogurt samples containing microcapsules based on cress seed gum (0.5%) and thymol (0.5%) had the longest storage time and the highest quality compared to other samples until the end of the storage period. Findings show that the use of 5% cress seed gum as a natural preservative in the structure of thymol-based active microcapsules is recommended for keeping yogurt at refrigerator temperature.