{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T20:54:56Z","timestamp":1792788896065,"version":"4.5.0"},"reference-count":68,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"3","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.ftb.com.hr\/info-for-authors\/oa-copyright-and-archiving"}],"funder":[{"name":"European Structural and Investment Funds","award":["SIRENA (KK.01.1.1.04.0096)"],"award-info":[{"award-number":["SIRENA (KK.01.1.1.04.0096)"]}]},{"name":"European Union\u2014Next Generation EU project SIROFONIJA","award":["Class: 602-01\/23-01\/392, Reg. No. 2133-61-01-23-11"],"award-info":[{"award-number":["Class: 602-01\/23-01\/392, Reg. No. 2133-61-01-23-11"]}],"id":[{"id":"https:\/\/ror.org\/019w4f821","id-type":"ROR","asserted-by":"crossref"}]},{"name":"European Regional Development Fund","award":["KK.01.1.1.02.0005"],"award-info":[{"award-number":["KK.01.1.1.02.0005"]}]},{"name":"Juglans Regia","award":["IP.1.1.03.0154"],"award-info":[{"award-number":["IP.1.1.03.0154"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol."],"published-print":{"date-parts":[[2026,9,30]]},"abstract":"<jats:p>Oxidative stress and the associated inflammation play key roles in the development of many chronic diseases. As alternatives to synthetic antioxidants, plant-derived materials with potential anti-inflammatory and antioxidant properties, such as olive (Olea europaea) leaves, thyme (Thymus vulgaris) and green walnut (Juglans regia) husks, have attracted increasing scientific interest. These materials are rich in phenolic compounds, including oleuropein and hydroxytyrosol in olive leaves, thymol and rosmarinic acid in thyme, and ellagitannins and juglone in green walnut husks. Numerous studies have demonstrated the strong antioxidant activity of these extracts using analytical assays such as DPPH, FRAP and ABTS. However, such in vitro antioxidant capacity does not necessarily translate directly into biological efficacy in vivo, as polyphenol stability, release, metabolism and bioavailability may be strongly influenced by interactions with proteins,\nlipids and other components of dairy matrices. Their incorporation into dairy products has shown promising technological effects, including improved oxidative stability, reduced lipid oxidation, delayed microbial spoilage and potential shelf-life extension. Reported application contents vary substantially among studies and product types, including 0.4\u20135 % for olive leaf extract in yogurt systems, 0.4\u20130.8 % for thyme extract in yogurt, 0.1\u20131 mg\/mL for thyme extract in milk systems, 0.5\u20133 % for olive leaf extract in cheeses, and 100\u2013200 mg\/kg for green walnut husk extract in cream-based products. However, these values should be interpreted cautiously because extract composition, matrix type and units of expression differ among studies. Nevertheless, evidence supporting direct health benefits in humans remains limited, and further in vivo and human intervention studies are needed to confirm their physiological relevance. This review summarises the polyphenolic profiles of the olive leaf, thyme and green walnut husk extracts, their technological and sensory effects in dairy matrices, and advances in sustainable extraction methods. Overall, the available findings support their potential as natural, clean-label ingredients for innovative dairy products, primarily from a technological and functional formulation perspective.<\/jats:p>","DOI":"10.17113\/ftb.64.03.26.9519","type":"journal-article","created":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T18:51:25Z","timestamp":1787424685000},"page":"345","source":"Crossref","is-referenced-by-count":0,"title":["Olive Leaf, Thyme and Green Walnut Husk Extracts as Functional Ingredients in Dairy Products: A Review"],"prefix":"10.17113","volume":"64","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5131-8081","authenticated-orcid":false,"given":"Elizabeta","family":"Zandona","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04y50an90","id-type":"ROR","asserted-by":"publisher"}],"name":"Karlovac University of Applied Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-9955-0043","authenticated-orcid":false,"given":"Vedrana","family":"Ple\u0161","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04y50an90","id-type":"ROR","asserted-by":"publisher"}],"name":"Karlovac University of Applied Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-3071-9783","authenticated-orcid":false,"given":"Silvija","family":"Pavkovi\u0107","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04y50an90","id-type":"ROR","asserted-by":"publisher"}],"name":"Karlovac University of Applied Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-3581-4295","authenticated-orcid":false,"given":"Ines","family":"Cindri\u0107","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04y50an90","id-type":"ROR","asserted-by":"publisher"}],"name":"Karlovac University of Applied Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-8763-8440","authenticated-orcid":false,"given":"Almir","family":"Abdurramani","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05sw4wc49","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Osijek"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-2272-8814","authenticated-orcid":false,"given":"Vesna","family":"Zechner-Krpan","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00mv6sv71","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Zagreb"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4322-2266","authenticated-orcid":false,"given":"Irena","family":"Baruk\u010di\u0107 Jurina","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00mv6sv71","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Zagreb"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5649-2583","authenticated-orcid":false,"given":"Marijana","family":"Bla\u017ei\u0107","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04y50an90","id-type":"ROR","asserted-by":"publisher"}],"name":"Karlovac University of Applied Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2026,8,22]]},"reference":[{"key":"ref0","doi-asserted-by":"crossref","unstructured":"<jrn>1. 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Pravilnik o tvarima koje se mogu dodavati hrani i koristiti u proizvodnji hrane te tvarima \u010dije je kori\u0161tenje u hrani zabranjeno ili ograni\u010deno NN 160\/2013 (Ordinance on substances that may be added to food and used in food production, and substances whose use in food is prohibited or restricted NN 160\/2013). Zagreb, Croatia: Official Gazette of the Republic of Croatia; 2013. 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