20.500.12556/RUL-170985 Physicochemical, nutritional, and antioxidant properties of yogurt fortified with Carpobrotus edulis (L.) N. E. Br. fruit peel extracts Biotechnological 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. food additives antioxidant activity Hottentot fig iceplant Mesembryanthemum edule L mlečni izdelki jogurt Carpobrotus edulis true false true Angleški jezik Slovenski jezik Članek v reviji 2025-07-25 04:07:20 2025-07-25 12:17:01 2025-07-26 04:17:56 0000-00-00 00:00:00 2025 0 0 10 str. iss. 1, art. 100962 Vol. 5 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.1 2772-5022 10.1016/j.afres.2025.100962 237497347 RAZ_Bratkic_Kim_2025.pdf RAZ_Bratkic_Kim_2025.pdf 1 2B6C5F4B3B82269BD09A7E86797153A9 1a10fb575b2b3aa05f07ec6435f8a5f3bf71b34f792be4d1ea48ec1627d999af cca4651c-6941-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=213313 https://www.sciencedirect.com/science/article/pii/S2772502225002707 1 142b7eca-68fc-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=213301 Biotehniška fakulteta 0 0 0