ArticleFrontiers in nutrition2026
Rheological profile and bioactive compounds content in yogurt incorporated with cherry plum fruit (
Article in Frontiers in nutrition, 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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Abstract
Introduction: The incorporation of plant-based powders into dairy products has attracted increasing attention in recent years due to their ability to enhance the nutritional profile of the final products, making them appealing to consumers seeking healthier options. This study aims to incorporate cherry plum powder into yogurt to improve its nutritional value. Cherry plums represent a valuable ingredient due to their high content of polyphenols, anthocyanins, and antioxidant capacity. Therefore, this study investigates the properties of these powders. Methods: The effects of powder concentration and storage time on antioxidant activity were evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. In addition, rheological and color analyses were performed to assess their influence on the final structure of the yogurt, a key factor for consumer acceptance. Results and discussion: Textural properties were influenced by storage time. Firmness increased in several samples, reaching up to 169.9 g at day 14, while consistency also showed an increasing trend (up to 4223 g⋅s). Cohesiveness exhibited slight variations, with no consistent trend across samples. Color parameters were only slightly affected by storage, with lightness (L*) remaining relatively stable (76.3-87.8) and minor variations observed in a* and b* values. Total polyphenol content increased markedly with concentration, from 9.2 mg GAE/g at 1% to 19.0 mg GAE/g at 5%. Antioxidant activity showed a slight increase (36.0% to 38.1%), indicating improved functional properties. These findings highlight the potential of cherry plum powder as a functional ingredient in yogurt, contributing to improved nutritional, functional, and rheological properties, and supporting its use in the development of natural dairy products.
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