ArticleFood science & nutrition2025
Effects of Iranian Pomegranate Peel Anthocyanin Extract on Physicochemical, Microbial, Sensory, and Shelf Life Properties of Set Yogurt.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins fromFood chemistry: X · 2026Article
- Ultrasound-assisted extraction of bioactive compounds from pomegranate peel and seed: A comprehensive review of key parameters and optimization strategies.Ultrasonics sonochemistry · 2026Review
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Effects of Iranian Pomegranate Peel Anthocyanin Extract on Physicochemical, Microbial, Sensory, and Shelf Life Properties of Set Yogurt.Food science & nutrition · 2025Article
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2 authors.
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Abstract
The study aimed to add the optimal concentration of Iranian pomegranate peel anthocyanin extract (PoPAE) to the formulation of set yogurt. Then, the physicochemical, microbial, and sensory characteristics of set yogurt containing pomegranate peel anthocyanin extract (YCPAE) were compared with set yogurt without extract (YWPAE) during the storage period (12 days). The amount of anthocyanin and total phenol measured equaled 73.57 mg cyanidin-3-glucoside/100 g extract and 2153.11 mg gallic acid/100 g extract. The concentrations of 600 ppm (95.83%) and 800 ppm (96.57%) of PoPAE showed the highest DPPH radical inhibitory power (
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