Şakire Merve Ünalan, Özlem Pelin Can, Emre Hastaoğlu
European Journal of Multidisciplinary Health Sciences - 2026;11(1):15-24
Whey is a nutritionally rich by-product of the dairy industry, representing both an environmental challenge and a valuable resource for sustainable food innovation. Peppermint essential oil, known for its antimicrobial, antifungal, and antioxidant properties, has potential as a natural functional additive in fermented dairy beverages. This study investigated the effects of different proportions of whey (25% and 50%) and peppermint oil (0.1 mL and 0.2 mL) on the physicochemical, microbiological, and sensory properties of ayran. Seven experimental groups were prepared, including a control and combinations of whey and peppermint oil. All samples were stored at 4 dereceC and evaluated on days 1, 3, 5, 7, and 14. The findings revealed that higher whey ratios significantly increased serum separation and altered color values, while peppermint oil enhanced microbial stability during the early storage period. However, formulations with 50% whey showed reduced acceptability due to poor texture and color changes. The most preferred formulations were those containing only peppermint oil (MO1, MO2) or 25% whey combined with peppermint oil (P1MO1). From an industrial perspective, this study demonstrates the potential of integrating dairy by-products and plant-based additives to develop sustainable, functional, and consumer-acceptable beverages. Unlike previous research mainly focused on whey applications in bakery and sports drinks, this work highlights the underexplored field of whey utilization in ayran production and provides insights into balancing nutritional enhancement with sensory quality.
