Orange Peel Feed Ingredient in Lactating Ewes: Effect on Yoghurt Chemical Composition, Fatty Acid Profile, Antioxidant Activity, Physicochemical Properties, and Sensory Quality
Source abstract
Abstract
This study examined the effects of incorporating processed (hydrolysed) (POP) and unprocessed (non-hydrolysed) (UOP) orange peels into the diets of lactating ewes on the proximate composition, fatty acid profile, antioxidant properties, physicochemical characteristics, and sensory attributes of traditional sheep milk yoghurt. Thirty-six Chios breed ewes were divided into three dietary groups: POP, UOP, and a conventional control diet (Control). Yoghurt produced from the UOP and POP diets had higher protein content (5.93 and 5.53%, respectively) and fat content (6.79 and 6.24%, respectively) compared to the Control (5.42% for protein and 6.06% for fat). Additionally, there were no significant differences in the nutritional indices of yoghurt fat. The determination of antioxidant activity showed no significant differences among the groups using the ABTS, DPPH, and FRAP methods, whereas significant differences were observed when measured with the Folin–Ciocalteu method. Textural analysis revealed that UOP yoghurt had greater firmness and cohesiveness. The whiteness index of yoghurt across all treatments remained consistent during storage, maintaining the desirable visual characteristics of traditional sheep milk yoghurt. Syneresis levels were similar across all groups, indicating no negative effects on yoghurt stability. Sensory evaluation confirmed the high acceptability of yoghurt produced from both experimental diets. These findings highlight the potential of orange peels as a sustainable feed additive, with no adverse effects on the nutritional, functional, or sensory properties of dairy products, while contributing to effective waste valorisation.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Food Quality and Safety Studies · Protein Hydrolysis and Bioactive Peptides
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Agriculture, University of Western Macedonia, 53100 Florina, Greece
Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece
Department of Animal Production, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
Research Institute of Animal Science, HAO-Demeter, 58100 Paralimni, Greece
Funding
EU PRIMA Program for Research, Technological Development and Demonstration
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