ArticleFood science & nutrition2025
Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production.
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 8 papers, 1 of them a synthesis that pooled it.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Probiotics and prebiotics as alternatives to antibiotics in aquaculture: a systematic and bibliometric review of antimicrobial and antioxidant mechanisms.Frontiers in microbiology · 2026Pooled it
- Multianalytical Characterization of Elderberry (Foods (Basel, Switzerland) · 2026Article
- Phenolic Compounds of Grape Pomace Skin Released During SHIME Colonic Fermentation Shape the Transcriptomic Profile of Tight Junctions, Improving the Barrier Properties in Caco-2 Cells.International journal of molecular sciences · 2026Article
- Targeted Prediction and Comprehensive Study of Stirred-Type Yogurt with MayangFoods (Basel, Switzerland) · 2026Article
- Persimmon Powder from Discarded Fruits as a Potential Prebiotic to Modulate Gut Microbiota in Postmenopausal Women.Foods (Basel, Switzerland) · 2026Article
- Bioactive Fiber and Polyphenols: Composition and Association with Fecal Lipid Profiles in Mango Bagasse and Peel Confectionery.International journal of molecular sciences · 2026Article
- Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes.Foods (Basel, Switzerland) · 2025Article
- Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production.Food science & nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the potential of fruit juice processing wastes as a prebiotic source and functional food ingredient in probiotic yogurt production. Here, it was aimed to demonstrate the prebiotic effect of apricot, peach, apple, and grape pomace from fruit juice industry waste in yogurt in vitro by determining the composition through microbial short-chain fatty acids (SCFA) using gas chromatography. In addition, the effect of these pomaces on the quality characteristics of yogurt was investigated. During microbial fermentation in yogurt samples to which each fruit pomace was added at different ratios, there were gradual significant increases in the amounts of acetate, butyrate, and propionate, which are known as short-chain fatty acids and have important beneficial effects for colonic microbiota, for all samples (
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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.