Investigation of the Impact of Orange Crude Components on the Physicochemical, Oxidative Stability and Bacterial Counts of Yogurt

This study investigated the impact of orange crude components (orange peel extract and orange juice) on the physicochemical properties, oxidative stability, and bacterial counts of yogurt. The orange peel extract was prepared using a Soxhlet extraction method, while the orange juice was freshly obtained and filtered. Yogurt samples were fortified with varying inclusion levels of orange crude components (0.2%–0.6% for peel extract and 25%–45% for juice) and analyzed for pH, viscosity, lipid oxidation parameters, and microbial counts. Phytochemical screening revealed the presence of flavonoids, phenolic acids, alkaloids, saponins, tannins, and steroids in the orange peel extract, indicating its potential as a functional additive.The results revealed that the fortification with orange crude components significantly improved the antioxidant capacity of the yogurt in this current study, as evidenced by reduced peroxide and thiobarbituric acid values. Additionally, the incorporation of orange peel extract enhanced the viscosity of yogurt and improved its microbial stability, promoting the growth of probiotics while inhibiting the growth of spoilage microorganisms.These findings suggest that orange crude components can enhance yogurt's functional properties, shelf life, and overall quality, presenting a sustainable valorization pathway for citrus by-products.