TURK 2025

In this study, encapsulation of amaranth microgreens extract was carried out using complex coacervation method with bovine gelatin and gum arabic in order to increase the stability and bioavailability of its bioactive components. FTIR and XRD analyses of the obtained capsules confirmed a successful encapsulation process and the amorphous structure of the extract. The pH, acidity, antioxidant activity, microbiological properties, color and sensory properties of yogurt samples to which capsules were added at 0.1% and 0.5% levels were examined during 4 weeks of storage. Yogurts with capsule addition showed higher performance than the control group in terms of antioxidant activity. E. coli and S. aureus were not detected in microbiological analyses. The yogurt sample with 0.1% capsule addition was appreciated more than the control group in sensory evaluation. The results show that encapsulation of amaranth microgreens extract preserves the stability of bioactive components and increases the nutritional value of yogurt, providing a functional product.