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<p>This study optimised the formulation of a functional yoghurt enriched with bamboo fibre, microencapsulated polyphenols from black carrot, and açaí oil. These ingredients were chosen for their potential to enhance antioxidant activity, fibre content, and fatty acid profile. A central composite design within response surface methodology (RSM) was applied to evaluate effects on physicochemical, nutritional, and sensory attributes. The optimised formulation (3.82% microcapsules, 4.94% fibre, 0.46% oil) was experimentally validated. Predicted and observed values were in close agreement for protein, colour, syneresis, polyphenols, antioxidant capacity, and consumer acceptance, confirming the robustness of the models. Minor deviations in viscosity and firmness suggested structural interactions not fully captured by the model, likely related to fibre–protein network formation and oil–protein emulsification effects, but remained within acceptable sensory limits. The final product combined a high dietary fibre content (≈ 5&#xa0;g/100&#xa0;g yoghurt), markedly enhanced antioxidant capacity (DPPH scavenging activity &gt; 60%), an improved nutritional profile, a favourable n-6/n-3 ratio (&lt; 5:1), and good consumer acceptance. These findings demonstrate the effectiveness of RSM in designing multifunctional dairy products with balanced technological and health-related properties.</p>

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Optimization of functional yoghurt formulation enriched with bamboo fibre, black carrot polyphenol microcapsules, and açaí oil

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Arkadiusz Szpicer,
  • Weronika Bińkowska,
  • Adrian Stelmasiak,
  • Iwona Wojtasik-Kalinowska,
  • Monika Marcinkowska-Lesiak,
  • Magdalena Zalewska,
  • Andrzej Półtorak

摘要

This study optimised the formulation of a functional yoghurt enriched with bamboo fibre, microencapsulated polyphenols from black carrot, and açaí oil. These ingredients were chosen for their potential to enhance antioxidant activity, fibre content, and fatty acid profile. A central composite design within response surface methodology (RSM) was applied to evaluate effects on physicochemical, nutritional, and sensory attributes. The optimised formulation (3.82% microcapsules, 4.94% fibre, 0.46% oil) was experimentally validated. Predicted and observed values were in close agreement for protein, colour, syneresis, polyphenols, antioxidant capacity, and consumer acceptance, confirming the robustness of the models. Minor deviations in viscosity and firmness suggested structural interactions not fully captured by the model, likely related to fibre–protein network formation and oil–protein emulsification effects, but remained within acceptable sensory limits. The final product combined a high dietary fibre content (≈ 5 g/100 g yoghurt), markedly enhanced antioxidant capacity (DPPH scavenging activity > 60%), an improved nutritional profile, a favourable n-6/n-3 ratio (< 5:1), and good consumer acceptance. These findings demonstrate the effectiveness of RSM in designing multifunctional dairy products with balanced technological and health-related properties.