Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt

Abstract One of the most recent and effective methods, which is currently receiving special attention being developed by numerous researchers, production microspheres from probiotic cells. The largest market segment for functional foods represented dairy products, have been touted as carriers nutrients, such probiotics, prebiotics, proteins, vitamins, minerals. Yogurt fermented product that popular all over world. A new symbiotic yogurt fabricated plant wastes (carrot pomace extract), Lactobacillus plantarum , beads based on Alyssum homolocarpum seed gum (AHSG) sodium alginate (SA) using extrusion technique was produced characterized. Evaluation properties yogurts indicated total phenolic content DPPH radical scavenging activity were in range 16.13–48.30 µg GAE/ml 7.4–14.64%, respectively. acidity, pH, syneresis, water holding capacity, lightness, redness, yellowness 1.50–2.90, 4.07–4.38, 49.00–57.24%, 46.8–57.3%, 57.16–61.25, − 0.20–0.91, 6.40–13.06 28th day storage, panelists confirmed sensory samples. Probiotic survival rate 6.37–8.13 log CFU/g, day. Based results, bead AHSG SA use carrot extract enhanced bacteria significantly during storage compared to free Graphical