Cryoconcentrated strawberry pulp as a functional additive in yogurt: antioxidant activity, cytotoxicity, and sensory evaluation

Abstract Integrating bioactive ingredients into dairy products is a promising strategy to enhance their functional and nutritional value. This study investigated the incorporation of cryoconcentrated strawberry pulp into yogurt, evaluating its antimicrobial, antiproliferative, antioxidant, and sensory properties. The cryoconcentrated pulp showed antimicrobial activity, particularly against Salmonella enterica , Salmonella sp., and Bacillus sp. It also demonstrated selective antiproliferative effects against A549 tumor cells, without cytotoxicity toward VERO non-tumor cells (selectivity indices: 2.52–3.76). Yogurts enriched with 15 and 30% cryoconcentrated pulp underwent in vitro gastrointestinal digestion. Results showed increased total phenolic content at the ileum stage and stable antioxidant activity, as determined by ABTS and DPPH assays—indicating the preservation of bioactive compounds throughout digestion. Sensory analysis revealed good consumer acceptance (overall score: 3.7/5), with the 30% formulation scoring highest in color (4.40) and appearance (4.26). These findings support the potential of cryoconcentrated strawberry pulp as a natural functional additive in yogurt, offering health-promoting effects alongside favorable sensory attributes. This approach provides a scalable solution for the food industry to develop functional dairy products that meet nutritional and consumer quality demands.