Functional Yogurt: Types and Health Benefits
Source abstract
Abstract
In the past decade, the increasing interest in healthy consumption has encouraged the development of functional products in the yogurt sector. Dairy products are extensively used in the production of functional foods because of their excellent and versatile technological properties. Among dairy products, yogurt is one of the dairy foods that has been most widely used to deliver bioactive compounds to consumers. The market features various types of functional yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, and novel products known as easy-to-digest yogurt. The added ingredients in these products influence the structural, nutritional, and functional properties of yogurt. These effects vary depending on the chemical and biological characteristics of each ingredient. Additionally, during fermentation, the added substances can impact the number and viability of the bacteria involved, affecting the quality of the products during storage. Furthermore, the consumption of functional yogurt is associated with various health benefits. These benefits are linked not only to supporting health but also to altering the course of a disease or alleviating symptoms. This review article discusses functional yogurt and its health effects, incorporating recent studies.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · Nutrition, Genetics, and Disease · Gut microbiota and health
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
Department of Food Biotechnology, Medical University of Bialystok, 15-089 Bialystok, Poland
References (100+)
Show source-provided references
1. Physical Properties of Synbiotic Yogurts as Affected by the Acidification Rate10.1016/j.idairyj.2020.104665 ↗
2. Developing Novel Synbiotic Low-fat Yogurt with Fucoxylogalacturonan from Tragacanth Gum: Investigation of Quality Parameters and Lactobacillus casei Survival10.1002/fsn3.1752 ↗
3. Nutritional and Functional Aspects of Fermented Algae10.1111/ijfs.17297 ↗
4. Hoxha, R., Evstatieva, Y., and Nikolova, D. (2023). Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties. Foods, 12.10.3390/foods12132552 ↗
5. Functional Chocolate: Exploring Advances in Production and Health Benefits10.1111/ijfs.17312 ↗
6. Aleman, R.S., Page, R., Cedillos, R., Montero-Fernández, I., Fuentes, J.A.M., Olson, D.W., and Aryana, K. (2023). Influences of Yogurt with Functional Ingredients from Various Sources That Help Treat Leaky Gut on Intestinal Barrier Dysfunction in Caco-2 Cells. Pharmaceuticals, 16.10.3390/ph16111511 ↗
7. Development of a Novel Functional Yogurt Rich in Lycopene by Bacillus Subtilis10.1016/j.foodchem.2022.135142 ↗
8. Bolat, E., Eker, F., Yılmaz, S., Karav, S., Oz, E., Brennan, C., Proestos, C., Zeng, M., and Oz, F. (2024). BCM-7: Opioid-like Peptide with Potential Role in Disease Mechanisms. Molecules, 29.10.3390/molecules29092161 ↗
9. Parc, A.L., Karav, S., Rouquié, C., Maga, E.A., Bunyatratchata, A., and Barile, D. (2017). Characterization of Recombinant Human Lactoferrin N-Glycans Expressed in the Milk of Transgenic Cows. PLoS ONE, 12.10.1371/journal.pone.0171477 ↗
10. Kaplan, M., Şahutoğlu, A.S., Sarıtaş, S., Duman, H., Arslan, A., Pekdemir, B., and Karav, S. (2022). Role of Milk Glycome in Prevention, Treatment, and Recovery of COVID-19. Front. Nutr., 9.10.3389/fnut.2022.1033779 ↗
11. An In-Vitro Assessment of Antifungal and Antibacterial Activity of Cow, Camel, Ewe, and Goat Milk Kefir and Probiotic Yogurt10.1007/s11694-020-00645-4 ↗
12. Bolat, E., Eker, F., Kaplan, M., Duman, H., Arslan, A., Saritaş, S., Şahutoğlu, A.S., and Karav, S. (2022). Lactoferrin for COVID-19 Prevention, Treatment, and Recovery. Front. Nutr., 9.10.3389/fnut.2022.992733 ↗
13. Kaplan, M., Arslan, A., Duman, H., Karyelioğlu, M., Baydemir, B., Günar, B.B., Alkan, M., Bayraktar, A., Tosun, H.İ., and Ertürk, M. (2022). Production of Bovine Colostrum for Human Consumption to Improve Health. Front. Pharmacol., 12.10.3389/fphar.2021.796824 ↗
14. Pekdemir, B., and Karav, S. (2024). Exploring the Diverse Biological Significance and Roles of Fucosylated Oligosaccharides. Front. Mol. Biosci., 11.10.3389/fmolb.2024.1403727 ↗
15. Bovine Colostrum Against Chemotherapy-Induced Gastrointestinal Toxicity in Children with Acute Lymphoblastic Leukemia: A Randomized, Double-Blind, Placebo-Controlled Trial10.1002/jpen.1528 ↗
16. Release of Bifidogenic N-Glycans from Native Bovine Colostrum Proteins by an Endo-β-N-Acetylglucosaminidase10.1016/j.enzmictec.2022.110138 ↗
17. Eker, F., Akdaşçi, E., Duman, H., Yalçıntaş, Y.M., Canbolat, A.A., Kalkan, A.E., Karav, S., and Šamec, D. (2024). Antimicrobial Properties of Colostrum and Milk. Antibiotics, 13.10.3390/antibiotics13030251 ↗
18. Eker, F., Bolat, E., Pekdemir, B., Duman, H., and Karav, S. (2023). Lactoferrin: Neuroprotection against Parkinson’s Disease and Secondary Molecule for Potential Treatment. Front. Aging Neurosci., 15.10.3389/fnagi.2023.1204149 ↗
19. N-Glycans from Human Milk Glycoproteins Are Selectively Released by B. Infantis EVC001 in Vivo10.1542/peds.146.1MA2.140a ↗
20. Isolation and Characterization of Probiotic Lactic Acid Bacteria from Local Yogurt and Development of Inulin-Based Synbiotic Yogurt with the Isolated Bacteria10.1016/j.afres.2024.100457 ↗
21. Fortification of Functional Yogurt by the Phytochemicals Extracted from Pomegranate Peel10.1016/j.afres.2024.100479 ↗
22. Proteolysis and Process-Induced Modifications in Synbiotic Yogurt Investigated by Peptidomics and Phosphopeptidomics10.1021/acs.jafc.0c02603 ↗
23. Matos, J., Afonso, C., Cardoso, C., Serralheiro, M.L., and Bandarra, N.M. (2021). Yogurt Enriched with Isochrysis Galbana: An Innovative Functional Food. Foods, 10.10.3390/foods10071458 ↗
24. Sarıtaş, S., Portocarrero, A.C.M., Miranda López, J.M., Lombardo, M., Koch, W., Raposo, A., El-Seedi, H.R., De Brito Alves, J.L., Esatbeyoglu, T., and Karav, S. (2024). The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules, 29.10.3390/molecules29163941 ↗
25. Falah, F., Vasiee, A., Yazdi, F.T., and Behbahani, B.A. (2021). Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product. BioMed Res. Int., 2021.10.1155/2021/1057531 ↗
26. The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts10.1590/0001-3765202220210875 ↗
27. Formation and Physical Properties of Yogurt10.5713/ajas.2010.r.05 ↗
28. The Impact of Probiotic Yogurt versus Ordinary Yogurt on Serum sTWEAK, sCD163, ADMA, LCAT and BUN in Patients with Chronic Heart Failure: A Randomized, Triple-blind, Controlled Trial10.1002/jsfa.11955 ↗
29. Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt10.52547/fsct.17.99.91 ↗
30. Effect of Mothers’ Application of Yogurt Probiotic Bacteria on Relieving Their Young Children’s Acute Gastroenteritis10.21608/ejhc.2024.344641 ↗
31. Gut Barrier Function Is Improved in Infants Colonized by Bifidobacterium Longum Subsp. Infantis EVC001 (FS04-05-19)10.1093/cdn/nzz048.FS04-05-19 ↗
32. Buniowska-Olejnik, M., Urbański, J., Mykhalevych, A., Bieganowski, P., Znamirowska-Piotrowska, A., Kačániová, M., and Banach, M. (2023). The Influence of Curcumin Additives on the Viability of Probiotic Bacteria, Antibacterial Activity against Pathogenic Microorganisms, and Quality Indicators of Low-Fat Yogurt. Front. Nutr., 10.10.3389/fnut.2023.1118752 ↗
33. Ingredients from Integral Valorization of Isabel Grape to Formulate Goat Yogurt with Stimulatory Effects on Probiotics and Beneficial Impacts on Human Colonic Microbiota in Vitro10.1016/j.fshw.2022.10.034 ↗
34. Association of Habitual Intake of Probiotic Supplements and Yogurt with Characteristics of the Gut Microbiome in the Multiethnic Cohort Adiposity Phenotype Study10.1017/gmb.2023.10 ↗
35. Bolat, E., Sarıtaş, S., Duman, H., Eker, F., Akdaşçi, E., Karav, S., and Witkowska, A.M. (2024). Polyphenols: Secondary Metabolites with a Biological Impression. Nutrients, 16.10.3390/nu16152550 ↗
36. Evaluating the Properties of the Hydrolyzed Clover Sprout Protein Obtained by Enzymatic Hydrolysis and Its Effect in Free and Micro-Encapsulated Form on the Properties of Probiotic Yogurt10.1007/s11694-023-02348-y ↗
37. Encapsulated Bifidobacterium BB-12 Addition in a Concentrated Lactose-Free Yogurt: Its Survival during Storage and Effects on the Product’s Properties10.1016/j.foodres.2021.110742 ↗
38. Physicochemical and Simulated Gastric Digestion Properties of A1/A1, A1/A2 and A2/A2 Yoghurts10.1016/j.foodhyd.2024.110430 ↗
39. Association between Yogurt Consumption and Plasma Soluble CD14 in Two Prospective Cohorts of US Adults10.1007/s00394-020-02303-3 ↗
40. Effects of Fermenting with Lacticaseibacillus rhamnosus GG on Quality Attributes and Storage Stability of Buffalo Milk Yogurt Incorporated with Bael (Aegle marmelos) Fruit Pulp10.1016/j.nfs.2023.04.002 ↗
41. Aloe Vera Jel İçeceği Ile Zenginleştilmiş Probiyotik Yoğurt Üretimi
42. Effect of a Low Energy Diet, Containing a High Protein, Probiotic Condensed Yogurt, on Biochemical and Anthropometric Measurements among Women with Overweight/Obesity: A Randomised Controlled Trial10.1016/j.clnesp.2019.10.001 ↗
43. Probiotic Limosilactobacillus fermentum GR-3 Ameliorates Human Hyperuricemia via Degrading and Promoting Excretion of Uric Acid10.1016/j.isci.2022.105198 ↗
44. Improving Effect of Soy Whey-derived Peptide on the Quality Characteristics of Functional Yogurt10.1002/fsn3.3312 ↗
45. Consumption of Yogurt Enriched with Polar Lipids from Olive Oil By-Products Reduces Platelet Sensitivity against Platelet Activating Factor and Inflammatory Indices: A Randomized, Double-Blind Clinical Trial10.1016/j.hnm.2022.200145 ↗
46. Preclinical Safety Evaluation of a Probiotic Yogurt Made with Tumbo Pulp (Passiflora Tripartita Kunth)10.1590/1981-6723.13722 ↗
47. The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk10.1155/2021/5230882 ↗
48. Physicochemical, Microbiological and Metabolomics Changes in Yogurt Supplemented with Lactosucrose10.1016/j.foodres.2024.114000 ↗
49. Lee, S., You, H., Lee, M., Kim, D., Jung, S., Park, Y., and Hyun, S. (2021). Different Reactions in Each Enterotype Depending on the Intake of Probiotic Yogurt Powder. Microorganisms, 9.10.3390/microorganisms9061277 ↗
50. Optimization of Water Chestnut (Trapa bispinosa) Starch, Fructo-Oligosaccharide and Inulin Concentrations for Low-Fat Flavoured Yogurt Consisting of a Probiotic Lacticaseibacillus rhamnosus Strain10.1039/D4FB00101J ↗
51. Yalçıntaş, Y.M., Duman, H., López, J.M.M., Portocarrero, A.C.M., Lombardo, M., Khallouki, F., Koch, W., Bordiga, M., El-Seedi, H., and Raposo, A. (2024). Revealing the Potency of Growth Factors in Bovine Colostrum. Nutrients, 16.10.3390/nu16142359 ↗
52. Bolat, E., Karagöz, Z., Alves, J.L.D.B., Neto, J.P.R.C., Witkowska, A.M., El-Seedi, H., Lombardo, M., and Karav, S. (2024). The Potential Applications of Natural Colostrum in Skin Health. Cosmetics, 11.10.3390/cosmetics11060197 ↗
53. Yalçıntaş, Y.M., Baydemir, B., Duman, H., Eker, F., Bayraktar Biçen, A., Ertürk, M., and Karav, S. (2024). Exploring the Impact of Colostrum Supplementation on Athletes: A Comprehensive Analysis of Clinical Trials and Diverse Properties. Front. Immunol., 15.10.3389/fimmu.2024.1395437 ↗
54. The Effect of Yogurt Fortified with Lactobacillus acidophilus and Bifidobacterium sp. Probiotic in Patients with Lactose Intolerance10.1002/fsn3.2145 ↗
55. Development of a Functional Greek Sheep Yogurt Incorporating a Probiotic Lacticaseibacillus rhamnosus Wild-Type Strain as Adjunct Starter Culture10.1016/j.heliyon.2024.e24446 ↗
56. Development of Probiotic Yogurt: Effect of Strain Combination on Nutritional, Rheological, Organoleptic and Probiotic Properties10.1007/s13197-020-04238-3 ↗
57. Development of Probiotic Yogurt Products Incorporated with Lactobacillus Kefiranofaciens OSU-BSGOA1 in Mono- and Co-Culture with Kluyveromyces Marxianus10.3168/jds.2024-24756 ↗
58. Frakolaki, G., Kekes, T., Lympaki, F., Giannou, V., and Tzia, C. (2022). Use of Encapsulated Bifidobacterium animalis Subsp. Lactis through Extrusion or Emulsification for the Production of Probiotic Yogurt. J. Food Process Eng., 45.10.1111/jfpe.13792 ↗
59. Evaluation of Probiotic Yoghurt by the Mixed Culture with Lactobacillus plantarum A310.1016/j.fshw.2021.11.006 ↗
60. Biochemical, Microbiological, and Sensory Properties of Probiotic Yogurt Made from Iranian Native Strains Compared to Commercial Strains10.1111/jfpp.15021 ↗
61. Sensory and Microbiological Evaluation of Probiotic Yoghurt Made with Differenttypes of Probiotic Cultures Starter Lactobacillus acidophilus LA-5® and Bifidobacterium animalis Subsp. Lactis BB-12®10.26656/fr.2017.6(2).188 ↗
62. An Evaluation of Stress Impacts on Survival of Probiotic Bacteria in Yogurt
63. Delgado, K., Vieira, C., Dammak, I., Frasão, B., Brígida, A., Costa, M., and Conte-Junior, C. (2020). Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt. Molecules, 25.10.3390/molecules25204638 ↗
64. Lactobacillus acidophilus LA-5 Ile Üretilen Probiyotik Yoğurdun Fonksiyonel Özelliği ve Bakteri Canlılığının Uzun Süreli (12 Hafta) Depolamada İncelenmesi
65. Yang, S.-Y., and Yoon, K.-S. (2022). Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt. Foods, 11.10.3390/foods11233799 ↗
66. Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt
67. Tenea, G.N., and Suárez, J. (2020). Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus Lactis Subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture. Microorganisms, 8.10.3390/microorganisms8050733 ↗
68. Different Growth Behaviors and Metabolomic Profiles in Yogurts Induced by Multistrain Probiotics of Lactobacillus casei Zhang and Bifidobacterium lactis V9 under Different Fermentation Temperatures10.3168/jds.2021-20352 ↗
69. Probiotic Yogurt and Cheese from Ultrafiltered Milk: Sensory Quality and Viability of Free-living and Spray Dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v
70. Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt10.1007/s11130-022-00981-4 ↗
71. Probiotic Greek Yogurt: Effect of the Addition of Prebiotic Fat Substitutes on the Physicochemical Characteristics, Probiotic Survival, and Sensory Acceptance10.1017/S0022029921000121 ↗
72. Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt
73. Influence of Prebiotic Biopolymers on Physicochemical and Sensory Characteristics of Yoghurt10.1016/j.idairyj.2020.104915 ↗
74. Production of Prebiotic Chitooligosaccharide and Its Nano/Microencapsulation for the Production of Functional Yoghurt10.1016/j.carbpol.2020.115941 ↗
75. Żbikowska, A., Szymańska, I., and Kowalska, M. (2020). Impact of Inulin Addition on Properties of Natural Yogurt. Appl. Sci., 10.10.3390/app10124317 ↗
76. Iranian Grape Syrup Used as a Prebiotic and Its Effect on the Physicochemical, Microbiological, and Sensory Properties of Probiotic Yogurt10.21603/2308-4057-2025-1-634 ↗
77. Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt10.4236/fns.2023.142006 ↗
78. Effect of Malva Neglecta and Lactulose on Survival of Lactobacillus Fermentum and Textural Properties of Synbiotic Stirred Yogurt10.1007/s13197-023-05667-6 ↗
79. Developing Novel Synbiotic Yogurt with Lacticaseibacillus paracasei and Lactitol: Investigation of the Microbiology, Microstructure, Textural and Rheological Propertie10.1016/j.idairyj.2022.105475 ↗
80. Pullulan as a Potential Enhancer of Lactobacillus and Bifidobacterium Viability in Synbiotic Low Fat Yoghurt and Its Sensory Quality10.1016/j.lwt.2020.109414 ↗
81. Physicochemical Characteristics, Sensory Profile, Probiotic, and Starter Culture Viability of Synbiotic Yogurt10.5455/javar.2022.i638 ↗
82. Preferred Attribute Elicitation Methodology Compared to Conventional Descriptive Analysis: A Study Using Probiotic Yogurt Sweetened with Xylitol and Added with Prebiotic Components10.1111/joss.12602 ↗
83. Synbiotic Yogurt Containing Konjac Mannan Oligosaccharides and Bifidobacterium animalis ssp. Lactis BB12 Alleviates Constipation in Mice by Modulating the Stem Cell Factor (SCF)/c-Kit Pathway and Gut Microbiota10.3168/jds.2020-19449 ↗
84. Ismail, S.A., Hassan, A.A., Nour, S.A., and El-Sayed, H.S. (2023). The Production of Stirred Yogurt Fortified with Prebiotic Xylooligosaccharide, Probiotic and Synbiotic Microcapsules. Biocatal. Agric. Biotechnol., 50.10.1016/j.bcab.2023.102729 ↗
85. Hussien, H., Abd-Rabou, H.S., and Saad, M.A. (2022). The Impact of Incorporating Lactobacillus acidophilus Bacteriocin with Inulin and FOS on Yogurt Quality. Sci. Rep., 12.10.1038/s41598-022-17633-x ↗
86. Exploring the Prebiotic Potential of Xanthan Gum and Its Modified Forms for the Production of Synbiotic Yogurt10.1111/jfpp.17053 ↗
87. Zahed, O., Khosravi-Darani, K., Mortazavian, A.M., and Mohammadi, A. (2022). Effects of Cultivation Conditions on Biofortification of Yogurt with Natural Folate by Propionibacterium freudenreichii. Biocatal. Agric. Biotechnol., 39.10.1016/j.bcab.2021.102267 ↗
88. Addition of Inulin to Probiotic Yogurt: Viability of Probiotic Bacteria (Bifidobacterium bifidum) and Sensory Characteristics10.1002/fsn3.2154 ↗
89. Development of a Microencapsulated Synbiotic Product and Its Application in Yoghurt10.1016/j.lwt.2020.109033 ↗
90. Kariyawasam, K.M.G.M.M., Lee, N.-K., and Paik, H.-D. (2021). Synbiotic Yoghurt Supplemented with Novel Probiotic Lactobacillus brevis KU200019 and Fructooligosaccharides. Food Biosci., 39.10.1016/j.fbio.2020.100835 ↗
91. Bacterial Conjugated Linoleic Acid Bio-Fortification of Synbiotic Yogurts Using Propionibacterium freudenreichii as Adjunct Culture10.15586/ijfs.v33iSP1.1961 ↗
92. Alsaleem, K.A., and Hamouda, M.E.A. (2024). Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality. Processes, 12.10.3390/pr12050990 ↗
93. Development of a Probiotic Low-fat Set Yogurt Containing Concentrated Sweet Pepper Extract10.1002/fsn3.4114 ↗
94. Zhou, Z., Xiang, H., Cheng, J., Ban, Q., Sun, X., and Guo, M. (2024). Effects of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt. Foods, 13.10.3390/foods13030486 ↗
95. Development of Prebiotic Yogurt with Addition of Green-Banana Biomass (Musa spp.)10.1590/0001-3765202320220532 ↗
96. Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology10.1007/s12602-023-10051-z ↗
97. Gomaa, M.A.E., Allam, M.G., Mokhtar, E., Ayad, E.H.E., Darwish, S.M., and Darwish, A.M.G. (2024). Nano Casein–Pectin Complex: Exploring Physicochemical, Organoleptic Properties, and LAB Viability in Skimmed Milk and Low-Fat Yoghurt. Front. Nutr., 10.10.3389/fnut.2023.1288202 ↗
98. Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt
99. Physicochemical, Microbial, and Sensory Characteristics of Yogurt with Persian Shallot (Allium hirtifolium Boiss) and Probiotic Bacteria10.1002/fsn3.4036 ↗
100. Intervention Effect of Freeze-Dried Probiotic and Unripe Banana Pulp Combination on Set-Type Bio-Yogurt Production during Storage10.1007/s11694-023-02208-9 ↗