Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt

The study investigates the advantages of incorporating carob pod nanoparticles (CPNs) into frozen yogurt production. CPNs, abundant in carbohydrates, polyphenols, and antioxidants, were utilized as a multifunctional ingredient, serving as a sugar substitute, thickening agent, stabilizer, and natural colorant to enhance the manufacturing process of frozen yogurt. The research compared a control group (Ctrl) containing 15% sucrose in plain frozen yogurt with three groups where CPNs partially replaced sucrose at concentrations of 4% (FYC4), 8% (FYC8), and 12% (FYC12). Over a 45-day storage period, the chemical properties remained stable across all groups, with no significant differences observed (p < 0.05). Notably, the CPN-enriched frozen yogurts exhibited enhanced antimicrobial activity and antioxidant capacity, which improved the product’s physical microstructure and sensory attributes. The findings suggest that CPNs are a promising functional ingredient and food additive, offering the potential for the development of innovative, health-promoting frozen yogurt products.