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Physicochemical, nutritional, and antioxidant properties of yogurt fortified with Carpobrotus edulis (L.) N. E. Br. fruit peel extracts

2025-06Journal article Open access
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dc.contributor.authorBratkič, Kim
dc.contributor.authorRodrigues, Maria João
dc.contributor.authorCastañeda-Loaiza, Viana
dc.contributor.authorGuerreiro Pereira, Catarina Alexandra
dc.contributor.authorRatao, Isabel
dc.contributor.authorQuintas, Célia
dc.contributor.authorMajhenič, Andreja Čanžek
dc.contributor.authorJeko, József
dc.contributor.authorCziáky, Zoltán
dc.contributor.authorCustódio, Luísa
dc.date.accessioned2025-07-01T10:42:21Z
dc.date.available2025-07-01T10:42:21Z
dc.date.issued2025-06
dc.description.abstractBiotechnological valorization of invasive species supports sustainable management by transforming ecological threats into valuable resources. While Carpobrotus edulis fruits are rich in bioactive compounds, their use as functional ingredients remains unexplored. This study assessed the feasibility of incorporating C. edulis fruit extracts into yogurt to enhance its functional properties. To achieve this, water, hydroethanolic, and ethanol extracts were prepared from fruit peels and pulps and characterized for their total phenolic and flavonoid content and in vitro radical scavenging (RSA) properties against DPPH and ABTS•+. The peel extracts had the highest phenolic and flavonoid content, and the strongest RSA, and were further analyzed for in vitro cytotoxicity on mammalian cells, chemically profiled by UHPLC-ESI-MS/MS, and incorporated into yogurts. Fortified yogurts were analyzed for proximate composition, mineral content, physicochemical properties, and RSA immediately after preparation (t = 0) and after seven days of storage at 4 ◦C (t = 7). The peel extracts had low cytotoxicity and were rich in bioactive compounds, notably catechin and caffeic acid glucoside. The incorporation of water and hydroethanolic extracts improved yogurt’s water-holding capacity (WHC) and reduced syneresis at t = 0, although a decline in WHC and an increase in syneresis were observed at t = 7. The antioxidant properties of the yogurt were enhanced at both time points, and fortification resulted in increased Na, K, and Mg levels. These findings underscore the potential of C. edulis fruit peel extracts as a functional yogurt additive, promoting invasive species valorization while enhancing food quality and nutrition.eng
dc.description.sponsorshipCEEC-IND/00425/2017
dc.identifier.doi10.1016/j.afres.2025.100962
dc.identifier.issn2772-5022
dc.identifier.urihttp://hdl.handle.net/10400.1/27330
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationAlgarve Centre for Marine Sciences
dc.relationXtremeCrops: Optimization of the agronomic conditions for the sustainable cultivation of edible halophytes in an integrated multi-trophic aquaculture IMTA system
dc.relationUIDB/04326/2020)
dc.relationLA/P/0101/2020
dc.relationExploring salt tolerant plants as sources of innovative food additives
dc.relation.ispartofApplied Food Research
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectFood additives
dc.subjectAntioxidant activity
dc.subjectHottentot fig
dc.subjectIceplant
dc.subjectMesembryanthemum edule L
dc.titlePhysicochemical, nutritional, and antioxidant properties of yogurt fortified with Carpobrotus edulis (L.) N. E. Br. fruit peel extractseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleXtremeCrops: Optimization of the agronomic conditions for the sustainable cultivation of edible halophytes in an integrated multi-trophic aquaculture IMTA system
oaire.awardTitleExploring salt tolerant plants as sources of innovative food additives
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2020.04541.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBAA-AGR%2F1391%2F2020/PT
oaire.citation.issue1
oaire.citation.startPage100962
oaire.citation.titleApplied Food Research
oaire.citation.volume5
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.fundingStream3599-PPCDT
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRodrigues
person.familyNameCastañeda-Loaiza
person.familyNameGuerreiro Pereira
person.familyNameRatao
person.familyNameQuintas
person.familyNameCustódio
person.givenNameMaria João
person.givenNameViana
person.givenNameCatarina Alexandra
person.givenNameIsabel
person.givenNameCélia
person.givenNameLuísa
person.identifierR-004-VNG
person.identifierNmxO5SIAAAAJ
person.identifier1393329
person.identifier.ciencia-id2514-0E17-1D8D
person.identifier.ciencia-id2319-B2D8-AF48
person.identifier.ciencia-id4512-3435-689C
person.identifier.ciencia-id6F1D-E280-FF30
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.ciencia-id791B-C560-AEA2
person.identifier.orcid0000-0001-8732-710X
person.identifier.orcid0000-0002-8839-1389
person.identifier.orcid0000-0002-1131-8773
person.identifier.orcid0000-0002-4989-1663
person.identifier.orcid0000-0001-9680-5089
person.identifier.orcid0000-0003-4338-7703
person.identifier.ridA-1477-2013
person.identifier.ridM-6101-2013
person.identifier.scopus-author-id56031608100
person.identifier.scopus-author-id15831018900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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