Use of Essential Oils from Citrus sinensis in the Development of New Type of Yogurt

Abstract

Citrus are well known as one of the world’s major fruit crops that are produced in many countries with tropical or subtropical climate. Citrus peel essential oils are reported to be one of the rich sources of bioactive compounds namely coumarins, flavonoids, carotenes, terpenes and linalool, etc. Yogurt has long been known as a product with many desirable effects for health. Citrus peels, commonly treated as agro-industrial waste, are a potential source of valuable secondary plant metabolites and essential oils. The aim of this work was to use essential oils from Citrus peels as flavouring agent in the development of new yogurt. The quality parameters of the new product and the viability of the lactic acid bacteria are maintained throughout the shelf-life, while the addition of orange essential oil impart a citric pleasant aroma and smell. The sensorial evaluation revealed a high acceptability score for the new type of yogurt.