Development of kefir enriched with propolis, arthrospira platensis, and artemisia absinthium-zinc oxide nanoparticles

This study focused on the development and characterization of functional kefir enriched with propolis, Arthrospira platensis, and Artemisia absinthium extracts mediated zinc oxide (ZnO) nanoparticles. Green synthesis was employed to prepare the nanoparticles, utilizing the bioactive compounds of the natural extracts as reducing and stabilizing agents. The enriched kefir samples were analyzed for physicochemical properties (pH, titratable acidity, viscosity, protein content, and total solids), microbial viability, antioxidant capacity, color parameters, and sensory attributes during 28 days of storage. The results demonstrated that the incorporation of these nanoparticles enhanced the nutritional and functional properties of kefir while also improving microbial stability and extending shelf life. In particular, the fortified kefir exhibited increased antioxidant activity, higher protein retention, and superior probiotic viability compared to control samples. Sensory evaluation revealed that moderate levels of fortification were well accepted, although higher concentrations affected color and flavor perception. Overall, the study highlights the potential of combining propolis, Arthrospira platensis, and Artemisia absinthium with ZnO nanoparticles to produce a novel functional dairy product with enhanced health benefits.