Effects of supplementation with vegetable extracts on physicochemical, antioxidant and microbiological properties of yogurts

The objective of this work was the evaluation of physico-chemical properties, antioxidant capacity and microbiological vitality of in laboratory prepared yogurts, whose fermentation was conducted in presence or in absence of different vegetable extracts: artichoke (Cynara scolymusL.) edible (ED) and not edible (NED) part, strawberry-tree (Arbutus unedoL.) fruits at two different stages of ripening, ripe (red) and unripe (yellow) fruits, cherries (Prunus aviumL.), compared to commercial yogurts supplemented with vegetable extracts or with antioxidant factors.