Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality

Șuler, Andra Dorina; Rațu, Roxana Nicoleta; Stoica, Florina; Cârlescu, Petru Marian; Balint, Andreea Bianca; Crivei, Ioana Cristina; Velescu, Ionuț Dumitru; Motrescu, Iuliana; Lipsa, Florin Daniel; Râpeanu, Gabriela

doi:10.3390/app16105157

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Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality

by

Andra Dorina Șuler

¹,

Roxana Nicoleta Rațu

^2,*

,

Florina Stoica

³,

Petru Marian Cârlescu

³

,

Andreea Bianca Balint

²,

Ioana Cristina Crivei

²

,

Ionuț Dumitru Velescu

²

,

Iuliana Motrescu

^4,5

,

Florin Daniel Lipsa

²

and

Gabriela Râpeanu

⁶

¹

Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania

²

Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania

³

Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania

⁴

Department of Exact Sciences, Faculty of Horticulture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania

⁵

Research Institute for Agriculture and Environment, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania

⁶

Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania

^*

Author to whom correspondence should be addressed.

Appl. Sci. 2026, 16(10), 5157; https://doi.org/10.3390/app16105157

Submission received: 27 April 2026 / Revised: 14 May 2026 / Accepted: 20 May 2026 / Published: 21 May 2026

(This article belongs to the Special Issue Functional Foods and Active Natural Products)

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Abstract

Pomegranate peel, an agro-industrial by-product, is a promising source of functional compounds. This study evaluated pomegranate peel powder (PP) as a multifunctional yogurt ingredient and assessed its effects on the phytochemical profile, antioxidant activity, physicochemical properties, color, texture, microstructure, mineral composition, storage stability, and sensory acceptability. Yogurts supplemented with 3% and 6% PP were compared with a control. PP contained 12.49 mg GAE/g dw total polyphenols, 9.16 mg CE/g dw flavonoids, 63.66 mg C3G/100 g dw anthocyanins, 17.48% dietary fiber, 341.88 mg/100 g calcium, and 140.99 mg/100 g magnesium. PP addition improved yogurt functionality in a concentration-dependent manner. The 6% formulation showed the highest total polyphenol content (9.71 mg GAE/g dw), antioxidant activity (63.67 µmol TE/g dw), dry matter (19.20 g/100 g), and dietary fiber (1.19 g/100 g). Syneresis decreased from 18.22% in the control to 12.17% and 9.22% in the 3% and 6% PP yogurts, respectively, while firmness increased from 3.85 N to 4.80 N. After 21 days of refrigerated storage, fortified yogurts retained high phytochemical and antioxidant levels. Although the 6% formulation provided greater enrichment, the 3% yogurt offered the best balance between functionality, technological performance, and sensory quality, supporting PP valorization in cleaner-label dairy products.

Keywords: pomegranate peel powder; yogurt fortification; by-product valorization; antioxidant activity; cleaner-label dairy products; sustainable food systems

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MDPI and ACS Style

Șuler, A.D.; Rațu, R.N.; Stoica, F.; Cârlescu, P.M.; Balint, A.B.; Crivei, I.C.; Velescu, I.D.; Motrescu, I.; Lipsa, F.D.; Râpeanu, G. Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality. Appl. Sci. 2026, 16, 5157. https://doi.org/10.3390/app16105157

AMA Style

Șuler AD, Rațu RN, Stoica F, Cârlescu PM, Balint AB, Crivei IC, Velescu ID, Motrescu I, Lipsa FD, Râpeanu G. Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality. Applied Sciences. 2026; 16(10):5157. https://doi.org/10.3390/app16105157

Chicago/Turabian Style

Șuler, Andra Dorina, Roxana Nicoleta Rațu, Florina Stoica, Petru Marian Cârlescu, Andreea Bianca Balint, Ioana Cristina Crivei, Ionuț Dumitru Velescu, Iuliana Motrescu, Florin Daniel Lipsa, and Gabriela Râpeanu. 2026. "Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality" Applied Sciences 16, no. 10: 5157. https://doi.org/10.3390/app16105157

APA Style

Șuler, A. D., Rațu, R. N., Stoica, F., Cârlescu, P. M., Balint, A. B., Crivei, I. C., Velescu, I. D., Motrescu, I., Lipsa, F. D., & Râpeanu, G. (2026). Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality. Applied Sciences, 16(10), 5157. https://doi.org/10.3390/app16105157

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Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality

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