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Volume 25, Issue 3 (5-2023)
Abstract
This study aimed to evaluate the effect of Artemisia absinthium L. Essential Oil (EO) incorporation at various concentrations on the properties and oxidative stability of butter during 2 months of refrigerated storage. The obtained results on peroxide value, acidity, fatty acids, antiradical scavenging activity, and physical and microbiological properties confirmed the effectiveness of Artemisia EO incorporation in fat rich dairy foods. New produced butters can be classified as functional products due to their strong antioxidant activity, better oxidative stability, and richness in essential unsaturated fatty acids when compared to the control. All quality parameters were improved with Artemisia EO enrichment, however, descriptive sensorial analysis showed that the lowest concentration of about 45 ppm of the product was the most preferred in terms of color, odor, taste, firmness and overall acceptability. Due to its positive effects on all butter properties, Artemisia absinthium EO can be used as natural antioxidant and antimicrobial agent in food industries.
Volume 27, Issue 1 (12-2025)
Abstract
This study aimed to evaluate the sensorial, physicochemical, rheological, and microbiological properties of yoghurt fortified with Artemisia absinthium leaf powder during refrigerated storage. The valorization of this plant in food industry was realized by the incorporation of its dried leaf powder at various concentrations in order to produce a new functional yoghurt. It is interesting to note that the fortified yoghurt with the lowest Artemisia dose (2%) was the most preferred by the panel. Furthermore, this fortification did not affect the fermentation parameters nor the viability of lactic starter. During storage, the incorporation of Artemisia powder reduced syneresis and improved the microbiological properties of fortified yoghurts. Besides, at the end of storage, it was noted that yoghurt fortified with 2% of Artemisia powder presented the highest consistency (8.98±0.04 Pa sn) and antioxidant activity (60.08±3.61%) when compared to the control yoghurt. Finally, the accelerated shelf-life test showed the efficiency of Artemisia absinthium powder incorporation by increasing the shelf life of yoghurt by about 4 days.
