The synergistic potential of orange peel extract: A comprehensive investigation into its phenolic composition, antioxidant, antimicrobial, and functional fortification properties in yogurt

Asmaa Hussein Zaki; Hanaa Salem Saleh Gazwi; Moaz Mohamed Hamed; Salma Mohamed Galal; Awatif Musallam Almehmadi; Areej Abdulhamid Almuraee; Amal Fahad Alqurashi; Eman Elhossainy Yassien

Food Chemistry: X (Jun 2024)

The synergistic potential of orange peel extract: A comprehensive investigation into its phenolic composition, antioxidant, antimicrobial, and functional fortification properties in yogurt

Asmaa Hussein Zaki,
Hanaa Salem Saleh Gazwi,
Moaz Mohamed Hamed,
Salma Mohamed Galal,
Awatif Musallam Almehmadi,
Areej Abdulhamid Almuraee,
Amal Fahad Alqurashi,
Eman Elhossainy Yassien

Affiliations

Asmaa Hussein Zaki: Department of Agricultural Chemistry, Agriculture Faculty, Minia University, El-Minia, Egypt
Hanaa Salem Saleh Gazwi: Department of Agricultural Chemistry, Agriculture Faculty, Minia University, El-Minia, Egypt; Corresponding author.
Moaz Mohamed Hamed: National Institute of Oceanography and Fisheries, Cairo, Egypt
Salma Mohamed Galal: Department of Dairy Science, Agriculture Faculty, Minia University, El-Minia, Egypt
Awatif Musallam Almehmadi: Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm AL-Qura University, P.O. BOX, 715, Makkah 21955, Saudi Arabia
Areej Abdulhamid Almuraee: Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm AL-Qura University, P.O. BOX, 715, Makkah 21955, Saudi Arabia
Amal Fahad Alqurashi: Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm AL-Qura University, P.O. BOX, 715, Makkah 21955, Saudi Arabia
Eman Elhossainy Yassien: Department of Agricultural Chemistry, Agriculture Faculty, Minia University, El-Minia, Egypt

Journal volume & issue: Vol. 22
p. 101458

Abstract

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The study explores the potential of orange peel extract (OPE) as a versatile natural resource, focusing on its phenolic composition, antioxidant, and antibacterial properties, as well as its application in fortifying yogurt. Analysis revealed significant concentrations of phenolic compounds in OPE. OPE exhibited notable antibacterial efficacy against pathogenic bacteria, particularly marine Escherichia coli, with synergistic effects observed when combined with Amikacin. Incorporating OPE into yogurt led to changes in chemical composition, enhancing total proteins, fat, and ash content. Fortified yogurt showed increased antioxidant activity and potential anti-cancer properties against HCT116 cell lines. In conclusion, OPE emerges as a rich source of bioactive compounds with diverse applications, from its antioxidant and antibacterial properties to its potential in fortifying functional foods like yogurt. This comprehensive exploration provides valuable insights into the multifaceted benefits of OPE, paving the way for its utilization in various industries and health-related applications.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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