ReviewJournal of food science2026
Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review.
Review in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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Authors and funding
6 authors.
Funding
Abstract
Frozen yogurt formulated with γ-aminobutyric acid (GABA)-enriched yogurt represents a promising functional dairy matrix in response to growing interest in foods associated with cognitive health and neurological well-being. Although GABA has been associated with neurophysiological roles, product-specific clinical evidence for GABA-enriched frozen yogurt is not established. This review focuses on technological and engineering aspects rather than clinical efficacy. This review synthesizes recent advances in microbial biosynthesis and engineering strategies for producing high-quality GABA-frozen yogurt, including lactic acid bacteria strain selection (e.g., Levilactobacillus brevis, Lactiplantibacillus plantarum), fermentation optimization, and critical processing steps such as homogenization, aging, and dynamic freezing. Advanced technologies, including high-pressure processing, microfluidization, and the use of cryoprotectants, are discussed in relation to achieving target physicochemical properties. Target physicochemical properties for frozen yogurt systems typically include 35%-40% (w/w) total solids in the frozen yogurt mix and 20%-50% (v/v) overrun in the final frozen product, consistent with ranged reported for frozen yogurt and adjacent frozen dairy desserts; these values depend on formulation composition and processing conditions. Previous clinical trials and limited human studies suggest that GABA may contribute to anxiolytic and neuroprotective effects via the gut-brain axis; however, evidence specific to dairy-based delivery systems remains limited. Key challenges include maintaining GABA stability during frozen storage, scaling production, and navigating regulatory frameworks. Future perspectives highlight nanoencapsulation, synbiotic formulations, and computational modeling as tools to advance the development of GABA-enriched frozen yogurt as a functional dairy product supporting cognitive wellness.
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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 Socratic graph.