# Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation
## 4 Discussion  
Four samples of cow's milk kefir were obtained, three with the addition of volatile oil of mint, lavender and fennel and one control sample. Studies have shown that volatile oils extracted from various herbs have antimicrobial and antioxidant properties. The volatile oils used were extracted with the help of the Neo-Clevenger device modified by [PERSON], and the plants were harvested from crops in Sibiu County. In this study, the analysis of kefir samples from a sensory and textural point of view was considered. For the sensory analysis, a team of seven amateur tasters was formed who regularly consume kefir, and the analysis periods were on the first day, on the 10 th day and on the 20 th day of storage. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained. Following the sensory analysis, the results obtained show that for the kefir samples with volatile oils, the sensory characteristics are highlighted during storage; on day 10, the best grades are obtained, and by day 20, the characteristics begin to decrease, reaching those recorded on day 1 of the analysis. In the case of the control sample, the sensory characteristics are approximately stable in the first 10 days of storage, and then they begin to decrease, obtaining the lowest rating on day 20. The added volatile oils contributed to the kefir samples, as the sensory characteristics of these samples were much more appreciated compared to the control sample. The sensory characteristics of the kefir were influenced by the addition of volatile oils, improving them during its storage. Compared to the control sample whose characteristics deteriorated during storage, the kefir samples with volatile oils reached a peak of these characteristics on the tenth day of storage. The analysis of the texture profile of the kefir samples was performed at room temperature (25 \({}^{\circ}\)C) using the texture analyzer TA.XT_puls_C. For this purpose, the firmness, consistency and cohesiveness of the four kefir samples were analyzed. The results obtained for the samples of kefir with encapsulated volatile oils are superior to those obtained in the case of the control sample, which indicates a higher elimination of whey during storage. Figure 3: Analysis of the texture profile of kefir samples on the twentieth day of storage. Thus, we can conclude that the added volatile oils bring not only a sensory aspect but also a physico-chemical aspect, because they influence the syneresis index. The regular consumption of dairy products can prevent many cardiovascular diseases and digestive diseases. Kefir is a fermented dairy product highly appreciated by consumers, which is traditionally obtained with kefir grains consisting of a specific combination of yeast and bacteria. Enrichment with bioactive components extracted from mint, fennel and lavender, in the form of encapsulated volatile oil, is a beneficial option for increasing the value of the product. The use of sodium alginate encapsulation ensures the stability of the volatile oils used. Due to the sensitivity of volatile oils to the action of environmental factors, it was decided to encapsulate them in sodium alginate and introduce them as spherical capsules to the dairy product. The amount of volatile oil extracted depends on the growing conditions and the soil and climatic conditions of the plants used. According to previous studies, it has been concluded that volatile oils have antimicrobial and antioxidant actions, representing an opportunity to use them in food products due to the health benefits brought to the consumer. Creating foods that contain natural antioxidants and antimicrobial compounds should be a priority in food management. Making foods that help boost the body's immunity or alleviate many chronic health problems is an effective and safe alternative to ensuring physical and mental health [35]. The use of volatile oils can eliminate the use of synthetic preservatives in dairy products because they have antimicrobial capacity.