ArticleFoods (Basel, Switzerland)2022
Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed, 55 citations in OpenAlex.
- Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages.Foods (Basel, Switzerland) · 2026Article
- Effects of Tea Polyphenols and Thermal Pretreatment on the Gel Properties and Storage Stability of Yogurt.Foods (Basel, Switzerland) · 2026Article
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2026Review
- Phytochemicals in Ruminant Diets: Mechanistic Insights, Product Quality Enhancement, and Pathways to Sustainable Milk and Meat Production-Invited Review.Animals : an open access journal from MDPI · 2026Review
- Effect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Potential of Jostaberry Phytochemicals Encapsulated in Biopolymer Matrices During Storage.Foods (Basel, Switzerland) · 2025Article
- Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts.Foods (Basel, Switzerland) · 2025Article
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage.Antioxidants (Basel, Switzerland) · 2025Article
- Enhancing Probiotic Viability in Yogurt: The Role of Apple Fibers in SupportingFoods (Basel, Switzerland) · 2025Article
- Use of micronised apple and mandarin bagasse for emulsion stabilisation.Current research in food science · 2025Article
- A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies.Foods (Basel, Switzerland) · 2024Article
- Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.Foods (Basel, Switzerland) · 2024Article
- Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.Foods (Basel, Switzerland) · 2024Article
- A Review on Apple Pomace Bioactives for Natural Functional Food and Cosmetic Products with Therapeutic Health-Promoting Properties.International journal of molecular sciences · 2024Review
- The Effect ofFoods (Basel, Switzerland) · 2024Article
- Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova.Antioxidants (Basel, Switzerland) · 2024Article
- Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2-1.0%), during its shelf life. The physicochemical composition of AP was determined as follows: dietary fibers-62.73%, including pectin-23.12%; and the content of the antioxidant compounds in AP-total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). AP addition reduces the yogurt fermentation time. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The AP content greatly influenced the yogurt's quality, with the information analysis value for the overall acceptability being 0.965 bits. The analysis of the sensory and textural parameters of the yogurt during storage (1-20 days) demonstrated that samples with AP in proportions of 0.6-0.8% were evaluated with the highest score.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.