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
Journal of Culinary Science and Technology, 2026 (ESCI, Scopus)
- Publication Type: Article / Article
- Publication Date: 2026
- Doi Number: 10.1080/15428052.2026.2672593
- Journal Name: Journal of Culinary Science and Technology
- Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Academic Search Ultimate (EBSCO)
- Keywords: grape seed oil and extract, microbiology, shelf life, spoilage, Yogurt
- Hatay Mustafa Kemal University Affiliated: No
Abstract
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.