Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties

Banana peel extract as a source of phenolic compounds was fortified in yogurts. The addition of extract in yogurts exhibited a dose-dependent relationship and had significantly (p < .05) higher TPC, DPPH•, and ABTS+• scavenging ability, α-glucosidase inhibitory activity than control yogurts. The value of TPC, ABTS+•, and DPPH• scavenging ability, and α-glucosidase inhibitory activity of 100 µl extract-fortified yogurts were 502.40 ± 9.29 mg GAE/kg yogurt, 61.09 ± 2.66%, 70.69 ± 3.66%, and 54.21 ± 0.60%, respectively, at 28 days of refrigeration storage. The fortification of extract in yogurts significantly reduced the lipid oxidation and increased the viscosity, respectively, but had no significant influence on color, syneresis, pH, and lactic acid of the yogurts during storage. The extract up…