May 2, 2025 | Frontiers in Food Science and Technology |
Researchers from the Swedish University of Agricultural Sciences (Sweden), University of Alberta (Canada), Obihiro University of Agriculture and Veterinary Medicine (Japan), and Rajarata University of Sri Lanka conducted a comprehensive review on the incorporation of fruits and fruit-derived components into fermented dairy products, specifically yoghurt. Driven by consumer interest in functional foods that combine natural ingredients with health benefits, the study evaluates the scientific basis for enhancing yoghurt with fruits to improve nutritional, sensory, and functional properties.
The review outlines how fruit components, such as antioxidants, polyphenols, dietary fiber, and organic acids, interact with yoghurt's macromolecular structure. These interactions influence protein gelation, emulsification, antioxidant stability, texture, and water-holding capacity. The incorporation of fruits like pomegranate, passion fruit, and açaí pulp has shown potential in promoting antioxidative and cardioprotective effects. Innovations such as using fruit peels and seeds also contribute to nutrient enrichment and stability.
Despite these advantages, challenges persist, including increased syneresis, shifts in pH, reduced probiotic viability, and microbial risks during storage. The review emphasizes the need for optimized formulation and processing techniques to maintain product quality and shelf life.
The findings provide a scientific framework for developing stable, health-promoting, fruit-enriched yoghurts that meet consumer expectations and support advances in the functional food sector.
