Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F003
DOI: https://doi.org/10.24326/ICDSUPL5.F003
Published online: 22 April 2026
The role of fruit additives in shaping the antioxidant activity of yogurt
Patrycja Gazda
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
Corresponding author: patrycja.gazda@up.edu.pl
The growing awareness of the negative health effects of high sugar consumption has led to a growing demand for reducing the amount of added sugar in food products. The antioxidant properties of natural yogurts containing 3-20% thawed fruits (blueberries, cherries, and strawberries) were evaluated and compared to the properties of commercially available yogurts containing the same fruits. In addition, yogurts enriched with serviceberry were analyzed. The antioxidant activity was evaluated using the ABTS and DPPH methods, as well as by measuring the total polyphenol content and reducing power. The effect of adding fruit on the number of yoghurt bacteria was also examined.
The results showed that adding fruit significantly increased the yogurt’s ability to neutralize free radicals, which is attributed to the presence of natural antioxidants and polyphenols. Furthermore, the addition of fruit helped maintain the viability of lactic acid bacteria, with the number of bacteria remaining well above the minimum threshold of 107 CFU/g.
The results showed that the edible cornel has great potential as a source of polyphenols with antioxidant properties, and yogurt is an effective carrier for this fruit. These results confirm the high nutritional value of yogurts enriched with thawed fruit, which can be a valuable option in dietary practice and a healthier alternative to sweetened yogurts available in stores.
Keywords: antioxidant activity; fruit additives; natural yogurts
How to cite
Gazda P., 2026. The role of fruit additives in shaping the antioxidant activity of yogurt. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F003