Development of stabilized coconut-waste peptides as bioactive ingredients to improve yogurt texture and functionality

Sustainable Food Technology 2026 Open access

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Authors: Reza Mobasserfar, Atefeh Karimi, Yugal Kishore Mohanta, Fatemeh Yousefi Kopaei, Zahra Akbarbaglu, Khashayar Sarabandi
DOI: 10.1039/d5fb00921a
Cited by: 6
References: 61

Abstract

In this study, enzymatic production and encapsulation of bioactive peptide fractions from coconut cake were carried out with the aim of fortifying yogurt.

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Coconut Research and Applications Probiotics and Fermented Foods

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2967–2980
Publication date
1 January 2026
Language
EN