ArticleFoods (Basel, Switzerland)2023
Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 17 citations in OpenAlex.
- Multivariate analysis of the pomological traits, biochemical composition, antioxidant capacity, and mineral content of strawberry tree (Arbutus andrachne L.) fruits.Scientific reports · 2026Article
- Techno-Functional Properties and Antioxidant Activities of Lactose-Hydrolyzed Stirred Yoghurts Fortified With Hawthorn Fruit.Food science & nutrition · 2026Article
- Wild Edible Fruits: A Structured Narrative Review on Bioactive Composition and Bioactivity.Foods (Basel, Switzerland) · 2026Review
- Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Composition and Bioactive Properties of Uruguayan Bee Pollen from Different Botanical Sources.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Properties and Microbiological Stability of Yogurt Enriched with Elderberry Extract.Foods (Basel, Switzerland) · 2025Article
- Investigation of AlgerianAntioxidants (Basel, Switzerland) · 2024Article
- Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.Foods (Basel, Switzerland) · 2024Article
- A Healthy Brazil Nut Beverage withFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16-7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health.
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Registered trials
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