ReviewFrontiers in nutrition2023
Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits.
Review in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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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
18 citing papers in PubMed.
- Recent Advances in Polysaccharide-Based Encapsulation of Probiotics: Encapsulation Technologies, Material Properties, and Applications in Dairy Products.Foods (Basel, Switzerland) · 2026Review
- Sulforaphane Microcapsules via O/W Emulsion: Development, Characterization, and Application in Functional Yogurt.Foods (Basel, Switzerland) · 2026Article
- Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review.International journal of food science · 2026Review
- Acidity and dental erosive potential of fermented dairy products in Saudi Arabia: an in vitro study.The Saudi dental journal · 2025Article
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts.Foods (Basel, Switzerland) · 2025Article
- Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery.Foods (Basel, Switzerland) · 2025Review
- A Review of Processing Techniques and Rheological Properties of Yogurts.Journal of texture studies · 2025Review
- Nutritional health aspects and functional properties of nut yogurt: Future perspectives.Food chemistry: X · 2025Review
- Article
- Microencapsulation and nanoencapsulation of bacterial probiotics: new frontiers in Alzheimer's disease treatment.3 Biotech · 2024Review
- HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes.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
- Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.Foods (Basel, Switzerland) · 2024Article
- Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt.Frontiers in nutrition · 2024Article
- Full-fat dairy products and cardiometabolic health outcomes: Does the dairy-fat matrix matter?Frontiers in nutrition · 2024Review
- A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient.Foods (Basel, Switzerland) · 2023Article
- Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
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