ArticleFoods (Basel, Switzerland)2025
Valorization of Blackcurrant Pomace for the Development of Functional Stirred Yogurt with Enhanced Nutritional and Antioxidant Properties.
Article in Foods (Basel, Switzerland), 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.
- Incorporation ofFoods (Basel, Switzerland) · 2026Article
- Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications.Foods (Basel, Switzerland) · 2026Review
- Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties.Foods (Basel, Switzerland) · 2026Article
- Primary Fermentation in Wine Production Influence on Phenolic Retention and Valorization Potential of Berry Skin By-Products.Plants (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
In light of the growing concerns of consumers who are increasingly turning towards healthier food options, both researchers and producers in the food industry are exploring the use of agro-industrial by-products as nutritionally valuable ingredients. This strategy not only enables the development of value-added food products, but also supports sustainability through the valorization of waste. Blackcurrant pomace (BP), a by-product obtained after juice extraction, has been shown to be rich in bioactive compounds, dietary fiber, antioxidants, and anthocyanin pigments. For these reasons, the innovative aspect of the study was its use of different proportions of BP powder, 5%, 10%, and 15%, when obtaining new varieties of stirred yogurt. This study assesses the impact of BP powder on the stirred yogurt's antioxidant content, physicochemical properties, color, microbiological characteristics, and sensory qualities. The findings showed that BP powder intensified the yogurts' coloration and considerably improved their antioxidant activity (which ranged from 8.21 ± 0.35 to 21.15 ± 0.49 µmol TE/g DM) and nutritional quality. The panelists' positive acceptance was confirmed by sensory evaluation, and the 10% BP formulation (DBBP2) was rated as the most favorable. These results show that BP is a valuable ingredient for enhancing dairy products, creating nutritious, appealing yogurts while promoting sustainable food production and valorization of food waste.
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