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The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract‐fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract‐fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME‐fortified yoghurt was found tastiest with the highest overall appreciable score. These food‐agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt. [ABSTRACT FROM AUTHOR]

The sunn pest forms a serious risk to wheat by degrading its pasting and textural properties. The addition of tea waste extract to improving the pasting, rheological, and textural properties of the sunn pest‐infected flour was investigated. The effects of the addition of different extract concentrations (0%, 0.5%, 1%, 2%, and 4%) of black tea (BT), black tea waste (BTW), green tea (GT), and green tea waste (GTW) as well as L‐ascorbic acid on the pasting, rheological, and textural properties of sunn‐infected wheat flour were investigated. The addition of 4% tea extract showed the highest improving impact with the best‐recovering effect found for GTW extract. Both GT and GTW extracts enhanced pasting and textural properties better than those of BT. The tea wastes could be valorized as a green method for solving the problem of the weak pasting and textural properties of sunn‐damaged wheat flour. Novelty impact statement: Extracts of tea wastes improved the pasting and textural properties of the sunn‐damaged wheat flour. Tea waste extract provides nutritional benefits for consumers and exhibits an additional value of industrial wastes for the benefits of both environment and industries. This solution could be considered as a green method because it depends on the use of antioxidant‐rich extracts of plant wastes known generally as eco‐friendly natural additives and alternatives of synthetic ones. [ABSTRACT FROM AUTHOR]

The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract‐enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (−0.98 mV/min), grape (−1.92 mV/min) and green tea (−0.75 mV/min)‐enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product. [ABSTRACT FROM AUTHOR]

Antibacterial and antioxidant activities form an essential component of the bioactive properties of plant products. The antibacterial and the antioxidant properties of three types of aqueous extracts of four herbs and spices were evaluated. While the total phenolic content, DPPH radical scavenging activity and oxidoreduction potential methods were used for the antioxidant properties determination, the inhibition diameters of extracts toward the growth of Staphylococcus warneri, Bacillus cereus, Enterobacter cloacae and Proteus vulgaris were evaluated. Although the phenolic content did not correlate with the antibacterial activity of plant extracts, it linearly correlated (R2 = 0.827) with DPPH scavenging activity of the studied plants following the order: sumac > ginger > rosemary > cinnamon. The oxidoreduction potential values linearly correlated with both the phenolic content (R2 ≈ 0.88) and DPPH scavenging activity values (R2 ≈ 0.96). The oxidoreduction potential could be proposed as a useful companion tool combined with other techniques when determining the antioxidant activity of plant extracts and food products is considered. [ABSTRACT FROM AUTHOR]