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

Key Points

• The aim is to enhance yogurt texture and nutritional properties using peptides derived from coconut cake.
• Enzymatic production of peptide fractions from coconut cake.
• Encapsulation of bioactive peptides for stability.
• Evaluation of nutritional indices and biological properties.
• Fortified yogurt exhibited improved texture and consistency.
• Bioactive peptides showed promising nutritional and functional characteristics.
• Encapsulation techniques enhanced the stability of the peptides in yogurt.