Functional enhancement of fermented dairy‐based tarhana with
Thymus vulgaris
: phytochemical characterisation and
in vitro
Serap Kılıç Altun, Mehmet Emin Aydemir, Kasim Takim, Adem Necip, Mustafa Abdullah Yilmaz
Abstract
BACKGROUND
This study investigated the effects of Thymus vulgaris ( TV ) enrichment on the phytochemical profile, antioxidant capacity, antimicrobial activity, amino acid composition, and α‐glucosidase inhibitory potential of fermented dairy‐based tarhana. Tarhana was produced in three formulations (control, 40 g kg −1 (TV4), and 80 g kg −1 (TV8) thyme enrichment) under controlled fermentation and drying conditions.
RESULTS
The results showed that TV integration significantly increased total phenolic content (TPC) and total flavonoid content (TFC) in a dose‐dependent manner, leading to superior DPPH and ABTS radical scavenging activities. Microbiological analysis revealed a selective antimicrobial effect; TV effectively suppressed yeast and mould growth while maintaining the viability of lactic acid bacteria (LAB), ensuring fermentation integrity. Specifically, TV enrichment increased nutrient density, raising total free amino acids from 1821.7 μg g −1 to 2803.6 μg g −1 . Liquid chromatography–tandem mass spectrometry (LC–MS/MS) analysis identified a robust bioactive profile, including rosmarinic acid, luteolin, and naringenin. The TV8 group exhibited a strong antidiabetic profile, providing approximately 90% inhibition of α‐glucosidase. Molecular docking confirmed that TV‐derived ligands exhibited high binding affinities in the catalytic pockets of metabolic enzymes, mimicking or exceeding the stability of standard inhibitors.
CONCLUSION
The results demonstrate that thyme enrichment enhances the functional and bioactive properties of fermented dairy‐based tarhana, offering a scientifically supported strategy for developing value‐added functional dairy products with potential metabolic health benefits. © 2026 Society of Chemical Industry.