The use of elderberry (Sambucus nigra l.) powder in yogurt production

In this study, fruit yogurts were produced by adding different ratios (A: %0, B: 1%, C: 2%, D: 3%, E: 4%) of powdered elderberry, the changes in their physicochemical, color, water activity, microbiological, textural, biofunctional, and sensory properties during storage were investigated. Throughout the storage period, all yogurt samples showed a decreasing trend in pH value and serum separation, while titratable acidity and dry matter content increased. The addition of powdered elderberry significantly enhanced the total phenolic content and antioxidant capacity of the yogurts, with higher supplementation levels leading to greater increases in these parameters. Moreover, by the end of the storage period, all groups exhibited an increase in phenolic content and antioxidant activity. Microbiological analyses indicated a decrease in lactic acid bacteria counts on the 7th day of storage, while an increase in yeast and mold counts was observed in samples C, D, and E. According to sensory evaluation results, the addition of elderberry powder affected the appearance, texture, and aroma characteristics of the yogurts, with the 1% (B) sample receiving the highest score in terms of aroma. Based on these findings, the incorporation of powdered elderberry at certain levels can enhance the physicochemical and biofunctional quality of yogurt. However, excessive amounts may negatively influence sensory properties; therefore, determining the optimum concentration is essential. Furthermore, using elderberry in microencapsulated or extract form, or in combination with different carrier systems, could be promising approaches to improve both bioavailability and sensory acceptability.