Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Abstract:This study aimed to evaluate the effects of citrus pectins obtained from lemon (LPP), orange (OPP), and bigarade (BPP) peels, at concentrations of 0.1 % and 0.5 %, on the fermentation and quality of fat-free set yogurt. The addition of pectin significantly accelerated fermentation. Notably, incorporating 0.5 % BPP reduced fermentation time from 12 to 4 h, attributed to rapid lactose breakdown (4.83 mg·mL−1·h−1), increased lactic acid production (3.12 mg·mL−1·h−1), and enhanced proliferation of lactic acid bacteria. Regarding yogurt quality, pectin addition markedly improved textural properties and reduced syneresis, particularly at higher concentrations. Yogurts enriched with 0.5 % BPP and OPP showed the lowest syneresis ratio (2.06 %) and wheying-off (0.62 %), respectively, along with increased firmness, consistency, and adhesiveness. Cryo-SEM imaging confirmed improved structural stability during storage. These findings suggest that citrus pectins, especially BPP, are promising natural additives for enhancing the fat-free set yogurt fermentation process, texture, and shelf life.

Publication year:2026

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