Pomegranate peel is a major by-product of fruit processing and contains various bioactive compounds, including polyphenols, flavonoids, anthocyanins, and dietary fiber. These compounds have potential antioxidant and antimicrobial properties, making pomegranate peel a promising functional ingredient for dairy products. This seminar aims to evaluate the effects of pomegranate peel powder and extracts on the antioxidant activity, physicochemical properties, microstructure, storage stability, and sensory quality of yogurt based on recent scientific studies.A study published in 2026 investigated yogurt supplemented with 3% and 6% pomegranate peel powder. The results showed that supplementation increased the dry matter and dietary fiber content while reducing syneresis. The syneresis values decreased from 18.22% in the control yogurt to 12.17% and 9.22% in the 3% and 6% treatments, respectively. Microstructural analysis also revealed changes in the yogurt gel network. Although higher supplementation improved certain functional properties, the 3% treatment demonstrated a favorable balance between product quality and sensory acceptance.Another study published in 2025 examined the addition of pomegranate peel anthocyanin extract to set yogurt. The extract showed strong antioxidant activity, with 600 ppm achieving 95.83% DPPH radical inhibition. Yogurt supplemented with the extract maintained higher antioxidant activity and showed lower microbial counts during refrigerated storage. However, the treatment also decreased viscosity and increased syneresis, indicating possible negative effects on the physical stability of yogurt. A supporting study published in 2024 further demonstrated that pomegranate peel extracts could improve water-holding capacity and firmness, depending on the concentration and extraction method.Overall, these studies suggest that pomegranate peel has considerable potential as a natural functional ingredient in yogurt production. However, its effects on product quality depend on the ingredient form, concentration, and processing conditions. Therefore, optimizing the formulation is essential to achieve a balance between antioxidant functionality, physicochemical stability, and consumer acceptance.
- Șuler, A. D., et al. (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
- Zahed, N., & Esmaeilzadeh Kenari, R. (2025). Effects of Iranian Pomegranate Peel Anthocyanin Extract on Physicochemical, Microbial, Sensory, and Shelf Life Properties of Set Yogurt. Food Science & Nutrition, 13(6), e70440. https://doi.org/10.1002/fsn3.70440
- Fortification of Functional Yogurt by the Phytochemicals Extracted from Pomegranate Peel. (2024). Applied Food Research, 4(2), 100479. https://doi.org/10.1016/j.afres.2024.100479
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