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:: Volume 21, Issue 1 (Spring 2026) ::
Iranian J Nutr Sci Food Technol 2026, 21(1): 71-84 Back to browse issues page
Investigating the Physicochemical, Sensory and Microbial Properties of Yogurt Dressing Formulated with Pomegranate Seed Oil Containing Thyme and Marjoram Extracts
M Jafari * , Z Raeisi , F Gheibi
Shahrekord Branch, Islamic Azad university, Shahrekord, Iran , m.jafari42@iau.ac.ir
Abstract:   (240 Views)
Background and Objectives: Given the current prevalent nutritional problems including high fat content in the diet, the aim of this study was to formulate yogurt dressing by replacing pomegranate seed oil (with unique fatty acid composition) with soybean oil and to investigate the antioxidant and antibacterial effects of thyme (Zataria multiflora) and marjoram (Origanum majorana) extracts in samples during storage.
 Materials & Methods: By conducting preliminary sensory evaluation, pomegranate seed oil was replaced by 50% of soybean oil in the formulation. Thyme and marjoram extracts were added to yogurt dressing formulations at concentrations of 100, 250 and 500 ppm individually and in a combination of 250 ppm each. Physicochemical, sensory and microbiological tests were carried out on samples.
Results: The phenolic compounds in thyme and marjoram extracts were 304.9 and 358.6 mg gallic acid/ g of extract, respectively. The results showed that the samples containing high concentration of thyme and marjoram extracts and a combination of the two extracts (250 ppm of each) showed the best effect in slowing down oxidation (peroxide, thiobarbituric acid and conjugated diene values). The synergistic effect of the combined extract had a significant effect in reducing the total bacterial count and showed the highest sensory acceptability. The replacement of pomegranate seed oil by 50% in the formulation increased the amount of punicic acid in the samples up to 24%.
Conclusion: This study confirms the desired effects of the studied plant extracts as well as the synergistic effects of different extracts along with the addition of pomegranate seed oil in improving the physicochemical, microbiological, sensory acceptability and fatty acid profile of yogurt dressing, which can be a good choice for developing healthier food formulations.
Keywords: Yogurt dressing, Marjoram, Thyme, Pomegranate seed oil, Plant extract
Full-Text [PDF 1027 kb]   (15 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/03/3 | Accepted: 2025/06/3 | Published: 2026/05/18
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Jafari M, Raeisi Z, Gheibi F. Investigating the Physicochemical, Sensory and Microbial Properties of Yogurt Dressing Formulated with Pomegranate Seed Oil Containing Thyme and Marjoram Extracts. Iranian J Nutr Sci Food Technol 2026; 21 (1) :71-84
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Volume 21, Issue 1 (Spring 2026) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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