Development and Quality Evaluation of Functional Yogurt Enriched with Plant-Based Bioactive Components

Abstract

The increasing health sensitive food demand across the world has made functional dairy products especially yogurt take the center stage in the field of nutrition science. Yogurt presents an outstanding vehicle of bioactive compounds as it is palatable, has extensive acceptability and is a potential probiotic. The review examines the production and quality assessment of functional yogurt enriched with the plant-based bioactive compound such as polyphenols, flavonoids, dietary fibers and essential oils found in fruits, vegetables, herbs and spices. The implementation of these natural additives will be done to increase the therapeutic value of yogurt, which focuses on antioxidant, anti-inflammatory, antimicrobial and cardioprotective effects. Nevertheless, introduction of the plant matrices poses serious technological difficulties, affecting the physicochemical characteristics, rheological characteristics, sensory characteristics and microbiological stability of the end product. This paper summarizes the existing literature regarding the choice of plant sources, incorporation technique and the complex effect on yogurt, such as syneresis, viscosity, color and acceptability by the consumer. In addition, it looks into the synergistic effects in combination with starter cultures and the ramifications of the shelf-life extension. The review finds that although plant-based enrichment is a promising concept in functional foods of next generation, careful optimization is necessary to achieve a balance between bioactivity and other attributes such as sensory excellence and stability of the products.