# Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation
## 1 Introduction
The main components of Lavender volatile oil are the monoterpenoids linalool, linalyl acetate, 1,8-cineole, \(\beta\)-ocimen, terpinen-4-ol and camphor [18]. Lavender essential oil is recognized for being used in the treatment of anxiety, migraines, stress, irritability, exhaustion, depression, headaches, digestion, colds, flatulence, insomnia, loss of appetite, upset stomach, liver disease, nervousness and aroma [19]. In 2017, [PERSON] et al. showed that Lavender volatile oil is effective in inhibiting the tumor growth of human carcinogenic xenografts in mice. Linalool mainly contributed to this effect [20]. Regarding antimicrobial activity, in 2015, [PERSON] et al. investigated this against _Staphylococcus aureus_, _Escherichia coli_, _Candida_ spp. and _Aspergillus niger_. The result obtained was a positive one; this type of oil showed high antimicrobial activity [21]. In the 2017 study by [PERSON] et al., the antioxidant activity of volatile Lavender oil was investigated. The DPPH method was used according to the procedures described by [PERSON] and [PERSON] (2007) and [PERSON] et al. (2007). The reduction in the DPPH radical was determined spectrophotometrically by measuring the absorbance at 517 nm. Finally, it has been shown that volatile Lavender oil has a high antioxidant capacity [22]. Mint (_Mentha piperita_ L.) is part of the _Lamiaceae_ family and is a perennial plant with a characteristic taste and smell [23]. The main components of volatile mint oil are menthol, mentofuran, isomentone, caryophyllene, eucalypt, linalool, limonee, carvone, pulegone and \(\alpha\)-terpinol [24]. Numerous specialized studies have been performed over the years to demonstrate the antimicrobial and antioxidant activities of volatile mint oil. In 2017, [PERSON] et al. conducted a study demonstrating the antimicrobial and antioxidant activities of volatile mint oil. The antimicrobial activity of this oil was tested against two strains of bacteria: _Staphylococcus aureus_ and _Escherichia coli_. The test results indicated high antimicrobial activity against these bacteria. Regarding the antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl method was used. The reading was performed on a spectrophotometer at an absorbance of 517 nm, and it was shown that volatile mint oil has a high antioxidant activity [25]. In [PERSON]'s 2015 study, the antioxidant activity of volatile mint oil was also studied using the DPPH method. The reading was also performed on a spectrophotometer at an absorbance of 517 nm, and the result was identical to that of the previously presented study [26]. Kefir is a dairy product that is obtained from kefir grains that contain a specific combination of bacteria and yeast [27]. It is obtained by adding a culture called \"kefir grains\" to milk, thus producing a creamy texture, sour taste and low effervescence [28]. The microbial composition of kefir varies depending on the type and composition of the milk, the culture medium, the fermentation period and the temperature, as well as the storage conditions. _Lactobacillus_, _Lactococcus_, _Streptococcus_ and _Leuconstoc_ are the most common bacteria and _Saccharomyces_, _Kluyveromyces_ and _Candidia_ are the most common yeasts in kefir [27]. Kefir has various health benefits due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties [29]. In the present study, the main objective was to obtain a fermented dairy product with a high nutritional value, and for this purpose, kefir enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view.