Valorization of Blackcurrant Pomace for the Development of Functional Stirred Yogurt with Enhanced Nutritional and Antioxidant Properties

Abstract

In light of the growing concerns of consumers who are increasingly turning towards healthier food options, both researchers and producers in the food industry are exploring the use of agro-industrial by-products as nutritionally valuable ingredients. This strategy not only enables the development of value-added food products, but also supports sustainability through the valorization of waste. Blackcurrant pomace (BP), a by-product obtained after juice extraction, has been shown to be rich in bioactive compounds, dietary fiber, antioxidants, and anthocyanin pigments. For these reasons, the innovative aspect of the study was its use of different proportions of BP powder, 5%, 10%, and 15%, when obtaining new varieties of stirred yogurt. This study assesses the impact of BP powder on the stirr