Sustainable Sythesis of Eco-friendly Yogurt From Fruit Waste

Sustainable Sythesis of Eco-friendly Yogurt From Fruit Waste | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Sustainable Sythesis of Eco-friendly Yogurt From Fruit Waste Hammad Majeed, Tehreema Iftikhar, Aqsa Javaid This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3269689/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Agricultural waste is not only contributing to landfills but also generating significant amounts of greenhouse gases (GHGs), thereby increasing carbon footprints. The key solution to address climate change lies in adopting sustainable practices across all research fields. Our current study is innovative, as it involves utilizing fruit waste for green synthesis to produce zinc nanoparticles and formulate a fortified yogurt, aiming to combat zinc deficiency, especially prevalent in developing countries. The synthesis of zinc nanoparticles with an average diameter of 71nm was achieved using Citrus sinensis peel extract, which effectively reduced zinc ions. To fortify yogurt, zinc was added to pasteurized milk at 50% of its recommended dietary allowance and incubated at 37°C for 5 hours. Subsequently, we conducted sensory, physical, antibacterial, and rheological analyses to assess the impact of zinc fortification on various yogurt properties. The antibacterial analysis revealed that zinc-fortified yogurt exhibited increased antibacterial activity. The sensory evaluation indicated that the fortified samples received higher scores compared to the control. Fortification did not significantly affect the moisture content, ash content, acidity, pH, and density of yogurt. Over the 14 days storage period, all samples experienced a slight decrease in moisture content, while ash content increased. The pH exhibited an inverse relationship with storage time, whereas titratable acidity displayed the opposite trend. The density of yogurt samples remained unaffected by fortification or storage time. Zinc-fortified yogurt demonstrated reduced syneresis due to the efficient binding of zinc nanoparticles with casein micelles, resulting in stabilized yogurt gel. Rheological analysis showed that the apparent viscosity of all samples increased during the 14-day storage period. However, freshly prepared fortified samples exhibited higher initial viscosity and slower viscosity increases compared to the control. Biological sciences/Biochemistry Biological sciences/Biotechnology Biological sciences/Plant sciences Earth and environmental sciences/Climate sciences Earth and environmental sciences/Environmental sciences Physical sciences/Chemistry zinc GHG Fruit waste fortified yogurt nanoparticles Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3269689","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":228291185,"identity":"b3969fb9-063f-4f9b-9013-70337b90f0bc","order_by":0,"name":"Hammad Majeed","email":"data:image/png;base64,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","orcid":"","institution":"university of management and technology Lahore, Sialkot Campus, Sialkot, Pakistan","correspondingAuthor":true,"submittingAuthor":false,"prefix":"","firstName":"Hammad","middleName":"","lastName":"Majeed","suffix":""},{"id":228291186,"identity":"bdccf7d6-13ba-44e6-a532-f825909f016d","order_by":1,"name":"Tehreema Iftikhar","email":"","orcid":"","institution":"[email protected]","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Tehreema","middleName":"","lastName":"Iftikhar","suffix":""},{"id":228291187,"identity":"6f4feab7-4771-4390-b3d4-0c680d743f02","order_by":2,"name":"Aqsa Javaid","email":"","orcid":"","institution":"GC University, Lahore, Pakistan","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Aqsa","middleName":"","lastName":"Javaid","suffix":""}],"badges":[],"createdAt":"2023-08-16 16:14:22","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-3269689/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3269689/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":50775324,"identity":"4e1b223a-fdd4-470b-a960-3202d64e2973","added_by":"auto","created_at":"2024-02-07 05:55:17","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":679481,"visible":true,"origin":"","legend":"","description":"","filename":"DrHammadscientificreports19August2023resubmissiond1.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3269689/v1_covered_7ddc60cf-4441-433e-9caa-d8e28fefbb76.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003eSustainable Sythesis of Eco-friendly Yogurt From Fruit Waste\u003c/p\u003e","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"zinc, GHG, Fruit waste, fortified yogurt, nanoparticles","lastPublishedDoi":"10.21203/rs.3.rs-3269689/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3269689/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"Agricultural waste is not only contributing to landfills but also generating significant amounts of greenhouse gases (GHGs), thereby increasing carbon footprints. The key solution to address climate change lies in adopting sustainable practices across all research fields. Our current study is innovative, as it involves utilizing fruit waste for green synthesis to produce zinc nanoparticles and formulate a fortified yogurt, aiming to combat zinc deficiency, especially prevalent in developing countries.\r\nThe synthesis of zinc nanoparticles with an average diameter of 71nm was achieved using Citrus sinensis peel extract, which effectively reduced zinc ions. To fortify yogurt, zinc was added to pasteurized milk at 50% of its recommended dietary allowance and incubated at 37°C for 5 hours. Subsequently, we conducted sensory, physical, antibacterial, and rheological analyses to assess the impact of zinc fortification on various yogurt properties. The antibacterial analysis revealed that zinc-fortified yogurt exhibited increased antibacterial activity. The sensory evaluation indicated that the fortified samples received higher scores compared to the control. Fortification did not significantly affect the moisture content, ash content, acidity, pH, and density of yogurt. Over the 14 days storage period, all samples experienced a slight decrease in moisture content, while ash content increased. The pH exhibited an inverse relationship with storage time, whereas titratable acidity displayed the opposite trend. The density of yogurt samples remained unaffected by fortification or storage time. Zinc-fortified yogurt demonstrated reduced syneresis due to the efficient binding of zinc nanoparticles with casein micelles, resulting in stabilized yogurt gel. Rheological analysis showed that the apparent viscosity of all samples increased during the 14-day storage period. 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