Evidence map›Paper›PMID 41644652›Full record

ArticleScientific reports2026

Combined fortification of yogurt with grape pomace pectic oligosaccharides and encapsulated probiotics.

Mohamad Savarolyia, Sara Amiri Samani, Mina Ghorbani, Maedeh Khezri, Milad Kazemi, Manochehr Momeni Shahraki, Faramarz Khodaiyan, Seyed Saeid Hosseini

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Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Mohamad Savarolyia *Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
Sara Amiri Samani *Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
Mina GhorbaniDepartment of Chemistry, College of Science, Gorgan Branch, Islamic Azad University, Gorgan, Iran.
Maedeh KhezriBioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
Milad KazemiSchool of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, New South Wales, 2678, Australia.
Manochehr Momeni ShahrakiDepartment of Veterinary, ShK.C., Islamic Azad University, Shahrekord, Iran.
Faramarz KhodaiyanDepartment of Bioengineering, School of Life Sciences Engineering, College of Interdisciplinary Science and Technologies, University of Tehran, 14399-57131, Tehran, Iran.
Seyed Saeid HosseiniDepartment of Bioengineering, School of Life Sciences Engineering, College of Interdisciplinary Science and Technologies, University of Tehran, 14399-57131, Tehran, Iran. Saeid_hosseini@ut.ac.ir.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the effects of adding grape pomace pectic oligosaccharides (GPPOS) and Lactobacillus acidophilus (free and encapsulated) on different properties of synbiotic yogurts. GPPOS was incorporated at concentrations ranging from 0.1% to 1.4% (w/v) in yogurts as prebiotics, while free and encapsulated L. acidophilus were used as probiotics. The physicochemical, functional, survival rate and sensory characteristics were evaluated over 21 days of refrigerated storage. The formulation containing 0.4% GPPOS and encapsulated L. acidophilus exhibited significantly improved viscosity (1442.23 mPas), reduced syneresis (14.17%), enhanced antiradical scavenging activity (47.28%) and maintained probiotic viability under storage and simulated gastrointestinal conditions (≤ 0.65 log cfu/mL reduction). In addition, sensory evaluation showed improved acceptability at 0.1–0.7% GPPOS, although encapsulation reduced sensory scores. The findings of this study demonstrate the prebiotic potential of GPPOS and highlight the role of encapsulation in enhancing probiotic survival, physicochemical properties and overall functionality of synbiotic yogurts.

Indexed as

Food, FortifiedOligosaccharidesPectinsProbioticsVitisYogurtLactobacillus acidophilusPrebioticsSynbioticsViscosityOligosaccharidesPectinsPrebioticsFunctional foodsGrape pomacePectic oligosaccharidesProbiotic encapsulationSynbiotic yogurt

Identifiers

PMID41644652
PMCPMC12932724

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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.