Fortification of yogurt with teas and tea compounds associated challenges and elucidations - A review

• Fortification of yogurt with tea and tea compounds is an innovative strategy • Tea and tea compounds enhance the antioxidant properties of yogurt • Tea and tea compounds influence the sensory characteristics, • Tea and tea compounds improved probiotic activity of yogurt • The interaction between tea polyphenols and milk proteins affects the texture, stability of yogurt The fortification of yogurt with tea and tea compounds is an innovative strategy that leverages the probiotic benefits of yogurt with the synergistic effects of bioactive compounds (polyphenols, catechins, and theaflavins) in tea to develop functional dairy products. These compounds provide yogurt with significant antioxidant, anti-inflammatory, and antibacterial properties. This review critically examines the practice of adding tea and tea compounds to yogurt, focusing on its impact on the product's physicochemical properties, sensory characteristics and probiotic activity. For this purpose, several databases were searched for research articles published after 2010 and related to tea fortification in yogurt and resultant impact on yogurt. Results revealed that tea fortification successfully improved the antioxidant capacity of yogurt and may also produce a synergistic effect between polyphenols and probiotics. However, each tea had a variable impact on the resulting yogurt. Generally, it was found that the addition of tea or its compounds improved the antioxidant values, but taste, texture, and color were compromised in few studies and improved in others. It was found that the inherent bitterness and astringency of tea compounds are significant obstacles to consumer acceptance. Moreover, major challenge lies in the interaction between tea polyphenols and milk proteins, which affects the texture, stability, and activity of fermenting bacteria in yogurt. To overcome these challenges, advanced encapsulation technologies have elucidated potential for improving the stability and bioavailability of active tea components while masking undesirable flavors. Therefore, successful commercialization requires optimized formulations and innovative processing technologies to balance health benefits and sensory quality.