ArticleFoods (Basel, Switzerland)2020
Yogurts Supplemented with Juices from Grapes and Berries.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Enhancing Yogurt Functionality: Effects ofFood science & nutrition · 2026Article
- From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt.International journal of food science · 2026Article
- Predicting the physicochemical properties of sheep yogurt incorporated with fermented black raspberry juice.Food chemistry: X · 2026Article
- The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines.Foods (Basel, Switzerland) · 2025Article
- Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt.Gels (Basel, Switzerland) · 2025Article
- Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts.Foods (Basel, Switzerland) · 2025Article
- Current State of Research on Health-Promoting Functional Properties in Berry-Based Foods.Current nutrition reports · 2025Review
- Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics ofFoods (Basel, Switzerland) · 2024Article
- Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.Foods (Basel, Switzerland) · 2024Article
- Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum.Foods (Basel, Switzerland) · 2024Article
- The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles.Foods (Basel, Switzerland) · 2024Article
- Effect of using dried white sapote fruit (Saudi journal of biological sciences · 2023Article
- Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Pharmaceuticals (Basel, Switzerland) · 2023Article
- Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time.Animals : an open access journal from MDPI · 2023Article
- Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt.Bioresources and bioprocessing · 2022Article
- Effect of vitamin C fortification on the quality of cow's and goat's yoghurt.Food science & nutrition · 2022Article
- Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Antioxidants (Basel, Switzerland) · 2022Article
- Grapes and Their Derivatives in Functional Foods.Foods (Basel, Switzerland) · 2021Article
- Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples (Foods (Basel, Switzerland) · 2020Article
- The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented withFoods (Basel, Switzerland) · 2020Article
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4 authors.
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Abstract
Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture.
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