Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation DOI Creative Commons

Carlos Eduardo de Faria Cardoso,

Samille Candido da Silva,

Maria Eduarda Flores Trindade

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1497 - 1497

Published: April 25, 2025

There is a growing interest in promoting health and improving quality of life, which has led consumers to prefer foods that offer not only basic nutrition but also additional benefits. In this space, yogurt gained increasing attention due its potential deliver bioactive compounds improve overall consumer well-being. As fermented dairy product consumed globally, serves as an effective dietary base for nutritional enhancement through the incorporation wide range primary agricultural products, including fruits, vegetables, cereals, their respective by-products, peels, seeds, pomace. This review provides overview recent advances biofortification using matrices agro-industrial by-products within framework sustainable food systems circular economy. Significant increases antioxidant activity final phytochemical content are observed after addition ingredients yogurt. Enrichment with fiber from fruit peels or pomace improved syneresis control viscosity products. The microbiological viability probiotic strains was maintained increased most formulations, sensory acceptance remained favorable enriched yogurts. These findings highlight enhance functionality, sustainability reducing waste.

Language: Английский

Microencapsulated grape pomace extract as an antioxidant ingredient added to Greek-style yogurt: Storage stability an in vitro bioaccessibility DOI
Madelina López-Astorga, Marcos Leon‐Bejarano, Nohemí Gámez‐Meza

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 477, P. 143550 - 143550

Published: Feb. 25, 2025

Language: Английский

Citations

0
Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation DOI Creative Commons

Carlos Eduardo de Faria Cardoso,

Samille Candido da Silva,

Maria Eduarda Flores Trindade

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1497 - 1497

Published: April 25, 2025

There is a growing interest in promoting health and improving quality of life, which has led consumers to prefer foods that offer not only basic nutrition but also additional benefits. In this space, yogurt gained increasing attention due its potential deliver bioactive compounds improve overall consumer well-being. As fermented dairy product consumed globally, serves as an effective dietary base for nutritional enhancement through the incorporation wide range primary agricultural products, including fruits, vegetables, cereals, their respective by-products, peels, seeds, pomace. This review provides overview recent advances biofortification using matrices agro-industrial by-products within framework sustainable food systems circular economy. Significant increases antioxidant activity final phytochemical content are observed after addition ingredients yogurt. Enrichment with fiber from fruit peels or pomace improved syneresis control viscosity products. The microbiological viability probiotic strains was maintained increased most formulations, sensory acceptance remained favorable enriched yogurts. These findings highlight enhance functionality, sustainability reducing waste.

Language: Английский

Citations

0