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:: Volume 20, Issue 4 (Winter 2026) ::
Iranian J Nutr Sci Food Technol 2026, 20(4): 93-105 Back to browse issues page
Effect of Peppermint Essential Oil and Its Microemulsion on the Textural Properties, Color and Microbial Growth Control of Fruit Yogurt
F Chehri , N Davati * , M Karami
Bu-Ali Sina University , n.davati@basu.ac.ir
Abstract:   (19 Views)
Background and objectives: The aim of this study was to evaluate the use of peppermint essential oil and its microemulsion on the activity of yogurt starter culture bacteria, color, texture and microbial load of fruit yogurt during storage.
Materials and methods: The inhibitory effect of peppermint essential oil and its microemulsion on the activity of starter culture bacteria was measured. Peppermint essential oil (6 and 24 (mg mL-1) and its microemulsion (2 and 4 (mg mL-1)) were added to fruit yogurt and the growth of acidophiles microorganisms, coliforms, moisture%, color, viscosity, and textural properties of the samples were measured during 25 days.
Results: The results showed that the addition of peppermint essential oil and its microemulsion had no effect on acid production by the starter culture compared to the control sample. The effect of time on the moisture content and viscosity of the fruit yogurt (p<0.05) was significant, but the effect of peppermint essential oil and its microemulsion on the hardness and adhesiveness of the fruit yogurt was not significant. Also, the peppermint essential oil and its microemulsion on the b* and L* indexes of fruit yogurt color during storage were significant (p<0.05) and insignificant for the a* index. The growth of coliforms in the presence of peppermint essential oil and its microemulsion was inhibited on the first day of production compared to the control sample. However, there was no significant difference in the number of acidophilic bacteria in the samples during storage.
Conclusion: The addition of peppermint essential oil and its microemulsion has no effect on the growth of starter culture, but can control the growth of coliforms and cause color changes in fruit yogurt without affecting the texture.
Keywords: Fruit yogurt, Peppermint essential oil, Microemulsion, Texture, Color
Full-Text [PDF 1113 kb]   (5 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/02/9 | Accepted: 2025/03/19 | Published: 2026/01/23
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Chehri F, Davati N, Karami M. Effect of Peppermint Essential Oil and Its Microemulsion on the Textural Properties, Color and Microbial Growth Control of Fruit Yogurt. Iranian J Nutr Sci Food Technol 2026; 20 (4) :93-105
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Volume 20, Issue 4 (Winter 2026) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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