Effect of Collagen Concentrate and Plant Extracts on the Quality and Stability of Low-Fat Curd During Refrigerated Storage

Abstract This study developed and evaluated a novel low-fat soft curd enriched with 8 % collagen concentrate and 4 % plant extracts (sea-buckthorn/rose-hip or yarrow/sage). Compared with the unfortified control, enriched samples demonstrated significantly improved water-holding capacity, viscosity, and mechanical stability, alongside reduced water activity and lower yeast and mold counts (p < 0.05). Sensory analysis confirmed better flavor, texture, and color retention, particularly in the sea-buckthorn/rose-hip variant. Storage at 0–2 °C was identified as optimal for maintaining structural integrity and sensory quality for at least 96 h. These findings highlight the combined role of collagen and plant bioactives in enhancing the shelf life and consumer acceptability of functional curd products, with promising applications in sports and health-Oriented Nutrition.