Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities

作者：Hasitha Priyashantha, Ranga Madushan, Samanthi Pelpolage, Anuradha V. Wijesekara, Shishanthi Jayarathna · 发表于：Frontiers in Food Science and Technology · 年份：2025 · DOI：10.3389/frfst.2025.1581877 · 被引用次数：16 · 研究领域：Consumer Attitudes and Food Labeling、Food Science and Nutritional Studies、Biochemical Analysis and Sensing Techniques

The incorporation of fruits and/or fruit pulps into fermented dairy products has gained substantial interest in the food industry, driven by consumer demand for functional foods that combine health benefits with natural ingredients. This value addition enhances plain yoghurts with antioxidants, dietary fiber, bioactive compounds, and probiotics, delivering potential health benefits such as immune modulation, gut health improvement, and reduced risks of metabolic disorders. Fruit components interact with the macromolecular structure of yoghurt, influencing its physicochemical properties, texture, and sensory attributes. Organic acids modulate protein gelation and emulsification, polyphenols alter protein aggregation and antioxidant stability, and dietary fibers enhance water-holding capacity and probiotic viability. These interactions significantly impact yoghurt’s structure, stability, and functional benefits, necessitating an understanding of their mechanisms. Fruits such as pomegranate, passion fruit, and açaí pulp have demonstrated antioxidative and cardioprotective properties, while innovations in incorporating fruit peels and seeds, such as passion fruit peel flour and grape skin, enhance physicochemical stability and nutrient density. Beyond these advantages, challenges such as increased syneresis, altered pH, reduced probiotic viability, and microbial contamination during storage persist. This review critically evaluates the impact of fruit incorporation into yoghurt, ...