Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods

This work aimed to study and compare the effect of incorporation agro-industrial by-products (chestnut shell, grapeseed, pomegranate peel) into yoghurts fortify them while assessing their potential replace synthetic preservatives. From each by-product, phenolic extracts were obtained characterized. All demonstrated antioxidant antibacterial properties, capacity inhibit α-amylase. Chestnut shell extract stood out regarding capacity, displaying values 1128 972 mgTrolox∙gextract−1, for assays with DPPH ABTS, respectively. Ten produced (negative control, positive control 0.1% sorbic acid, two 0.2% extract, a mixture acid), stored at 4 °C. The maintained physical-chemical properties microbiological safety. samples inhibited growth Escherichia coli Staphylococcus aureus. Oxidative analysis proved that higher concentrations had similar results antioxidants. showed viability by-product extracts, developing value-added food. Furthermore, revealed possibility these replacing preservatives