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This research aims to evaluate the impact of grape pomace pectic oligosaccharides and probiotics on yogurt properties.

February 8, 2026Scientific ReportsOpen Access

Combined fortification of yogurt with grape pomace pectic oligosaccharides and encapsulated probiotics

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Experiment shows that adding prebiotics enhances yogurt viscosity and reduces syneresis, indicating better quality.

This research aims to evaluate the impact of grape pomace pectic oligosaccharides and probiotics on yogurt properties.
Incorporated grape pomace pectic oligosaccharides in concentrations of 0.1% to 1.4% in yogurt.
Evaluated physicochemical, functional, survival rate and sensory characteristics over 21 days of storage.
Compared encapsulated versus free Lactobacillus acidophilus in yogurt.
The formulation with 0.4% GPPOS and encapsulated L. acidophilus showed improved viscosity of 1442.23 mPas.
Syneresis was reduced to 14.17% in the optimal formulation.
Antiradical scavenging activity increased to 47.28% while maintaining probiotic viability under storage.

Savarolyia et al. (2026) studied this question.

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