A New Approach to Increase the Shelf Life and Quality of Set Yogurt; Application of Grape Seed Oil and Extract on the Set Yogurt Surface

ATEŞ BAYRAKTAR N., AKSAN ALDANMAZ E.

Journal of Culinary Science and Technology, 2026 (ESCI, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1080/15428052.2026.2672593
  • Dergi Adı: Journal of Culinary Science and Technology
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Anahtar Kelimeler: grape seed oil and extract, microbiology, shelf life, spoilage, Yogurt
  • Yozgat Bozok Üniversitesi Adresli: Evet

Özet

Grape seed can serve as a food preservative due to its phenolic compounds’ antimicrobial effects. This study investigated the impact of grape seed oil (0.1 mL and 0.5 mL) and grape seed extract (0.5 mL and 1 mL) on set yogurt stored at 7°C over 28 days. The primary spoilage issue–yeast and mold growth–was significantly reduced (p ≤ 0.01) with grape seed treatments, improving microbiological quality and extending shelf life by 2 weeks compared to the control. No significant changes were noted in pH and total dry matter. While both grape seed oil and extract exhibited similar antimicrobial activity, 0.5 mL of grape seed oil more effectively suppressed yeast growth. These treatments enhanced sensory properties and prolonged yogurt shelf life, highlighting grape seed’s potential as a natural preservative.