000K utf8 1100 $c2020 1500 eng 2050 urn:nbn:de:gbv:8:3-2022-00594-1 2051 10.3390/gels8090551 3000 Gharibzahedi, Seyed Mohammad Taghi 3010 Altintas, Zeynep 4000 Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions$dDevelopment, Optimization, Characterization, Bioactivity, and Storability [Gharibzahedi, Seyed Mohammad Taghi] 4209 There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon essential oil-nanoemulsions (TEO-NEs) using crosslinking of microbial transglutaminase (MTGase) were developed. The gas chromatography-mass spectrometry analysis showed that methyl chavicol (85.66%) was the major component in TEO extracted by the hydrodistillation process. The storage-dependent droplet size and physicochemical stability data of samples at room temperature for 30 days revealed that the TEO-NE containing 0.5% tween-80 and 1:2 TEO/sunflower oil had the lowest peroxide value and droplet growth ratio. The response surface methodology-based formulation optimization of free-fat yogurt gels using MTGase (0.15–0.85 U/g) and the best TEO-NE (0.5–3.02%) using the fitted second-order polynomial models proved that the combination of 0.87% TEO-NE and 0.70 U/g MTGase led to the desired pH (4.569) and acidity (88.3% lactic acid), minimum syneresis (27.03 mL/100 g), and maximum viscosity (6.93 Pa s) and firmness (0.207 N) responses. Scanning electron microscopy images visualized that the MTGase-induced crosslinks improved the gel structure to increase the firmness and viscosity with a reduction in the syneresis rate. The optimal yogurt gel as a nutritious diet not only provided the highest organoleptic scores but also maintained its storage-related quality with the lowest mold/yeast growth and free-radical oxidation changes 4950 https://doi.org/10.3390/gels8090551$xR$3Volltext$534 4950 https://nbn-resolving.org/urn:nbn:de:gbv:8:3-2022-00594-1$xR$3Volltext$534 4961 https://macau.uni-kiel.de/receive/macau_mods_00003024 5051 530 5051 540 5051 600 5550 antimicrobial 5550 antioxidant 5550 microstructure 5550 nanoemulsion 5550 rheology 5550 sensory 5550 tarragon oil 5550 transglutaminase 5550 ultrasound-assisted emulsification 5550 yogurt gel