Pomegranate Peel Powder as a Functional Ingredient in Yogurt: Effects on Bioactive Profile, Physicochemical Properties, Microstructure, Texture, and Sensory Quality

Pomegranate peel, an agro-industrial by-product, is a promising source of functional compounds. This study evaluated pomegranate peel powder (PP) as a multifunctional yogurt ingredient and assessed its effects on the phytochemical profile, antioxidant activity, physicochemical properties, color, texture, microstructure, mineral composition, storage stability, and sensory acceptability. Yogurts supplemented with 3% and 6% PP were compared with a control. PP contained 12.49 mg GAE/g dw total polyphenols, 9.16 mg CE/g dw flavonoids, 63.66 mg C3G/100 g dw anthocyanins, 17.48% dietary fiber, 341.88 mg/100 g calcium, and 140.99 mg/100 g magnesium. PP addition improved yogurt functionality in a concentration-dependent manner. The 6% formulation showed the highest total polyphenol content (9.71 mg GAE/g dw), antioxidant activity (63.67 µmol TE/g dw), dry matter (19.20 g/100 g), and dietary fiber (1.19 g/100 g). Syneresis decreased from 18.22% in the control to 12.17% and 9.22% in the 3% and 6% PP yogurts, respectively, while firmness increased from 3.85 N to 4.80 N. After 21 days of refrigerated storage, fortified yogurts retained high phytochemical and antioxidant levels. Although the 6% formulation provided greater enrichment, the 3% yogurt offered the best balance between functionality, technological performance, and sensory quality, supporting PP valorization in cleaner-label dairy products.