Recent advances in Polysaccharide use in yogurts: a bibliometric perspective (2020–2024)

Abstract

This study conducted a bibliometric and mapping review using the Web of Science to analyze polysaccharide incorporation in yogurts (2020–2024). The keyword’s “yogurt” or “yoghurt” and “polysaccharides” were used, and 80 original research articles were selected. The scientometric evaluation revealed a total of 793 citations and an average citations per paper (CPP) of 9.91, with Food Science and Technology emerging as the dominant field and presenting the highest average CPP (25.5). Funded studies accounted for 75.5% of the citations. Geographically, Asia concentrated the main outputs and scientific impact. Following a temporary drop in 2021 compared to 2020 levels (26%), the temporal series showed a sustained recovery, with a sharp increase by 2024 (57%). The thematic network revealed a shift in focus, as also observed in the mapping review, where yogurts began to assume a functional perspective. The use of well-known sources of polysaccharides, whether isolated or combined with other molecules, was predominant; however, the search for new sources of polysaccharides depicted as innovative and coherent with the recent global demand. Finally, the bibliometric approach employed here proved fundamental in outlining an updated overview of the segment, providing future investigations with strategic information for the development of functionalized yogurts.

Key words
Fermented dairy products; Functional Foods; Rheological properties; Prebiotics

INTRODUCTION

The redefinition of dietary patterns, driven by the growing consumer demand for healthier products with high nutritional value, has established a strategic focus on the development and commercialization of functional foods (Martirosyan & Stratton 2023). These are distinguished by offering, beyond basic nutrition, significant and scientifically proven health benefits (Vignesh et al. 2024).

Traditional fermented foods such as yogurt are widely valued as efficient delivery systems for incorporating bioactive compounds (Dimitrellou & Kandylis 2025). This appreciation is due to their intrinsic matrix, which favors the maintenance of microbial cell viability and facilitates dietary incorporation (Deveci et al. 2023). However, the inherent limitations of the milk matrix, such as the tendency toward pronounced syneresis and the risk of post-acidification, reinforce the need for technological solutions that ensure both physicochemical stability and biological efficacy (Sikombe et al. 2024).

In response to this issue and aligned with consumer market demands for clean-label and sustainable additives, the use of polysaccharides has been widely investigated. Between 2020 and 2024 (ScienceDirect data), more than 4,000 articles have been published on the incorporation of polysaccharides in yogurts, showing a growing advance in the production and development of products with desirable characteristics for long-term storage.

Polysaccharides are organic macromolecules formed by the glycosidic linkage of multiple monomeric units, which can be obtained from renewable natural sources at low cost, with little or no toxicity, biocompatibility, biodegradability, and sustainability, attributes that confer considerable value to them (Leal & Albuquerque 2020, Leal et al. 2021). In a previous work, we detailed the impact of incorporating different natural polysaccharides into yogurts and demonstrated how the thickening, gelling, and stabilizing actions of these polymers enhance the technological, rheological, and textural properties in various formulations (Leal et al. 2024).

Given the remarkable growth and undeniable importance of scientific research on the application of polysaccharides in yogurts, the present study proposes a comprehensive bibliometric analysis combining scientometric data and mapping review. The main objective is to map the behavior and research trends in the field over the past five years (2020-2024), providing both quantitative and qualitative perspectives on the topic. To this end, the analysis explored scientific production in two dimensions: first, through scientometric metrics, which investigates the dynamics of publication by locality, authors, journals, time period, and keywords to identify the factors that influenced their metrics; and second, by employing the Mapping Review to categorize and characterize the content of the selected articles, aiming to outline the main research trends and, more crucially, identify evidence gaps to guide the future development of the segment.

MATERIALS AND METHODS

Study design and framework justification

The methodological framework of this study combines a scientometric analysis with a Mapping Review. Traditional literature protocols, such as the PRISMA statement, are inherently designed for clinical trials and linear systematic reviews; consequently, they lack structural provisions or guidelines for algorithmic metadata processing, citation networks, or bibliometric visualization. To resolve this limitation, the hybrid framework utilized herein operates on a dual-lens approach: the scientometric stage deciphers macro-level publishing trends and intellectual structures, while the subsequent mapping review methodically categorizes highly heterogeneous food science data (e.g., polymer types, concentrations, and specific matrix interactions), as operationalized in Figure 1.

Figure 1
Flowchart of the bibliometric analysis study.

Data source and search strategy

The literature search was restricted exclusively to the Web of Science (WoS) Core Collection database (http://apps-webofknowledge.ez19.periodicos.capes.gov.br/). While incorporating additional databases like Scopus or PubMed could theoretically broaden regional coverage, WoS was selected due to the superior robustness, consistency, and standard formatting of its citation metadata. This high-fidelity architecture makes it the gold standard for uniform citation tracking (e.g., Citations Per Paper — CPP) and algorithmic network mapping via VOSviewer, preventing data integration noise or software coupling errors. Nonetheless, the potential underrepresentation of regional journals, particularly from Latin America, is acknowledged as a structural limitation when interpreting global geographic trends.

The comprehensive search string was executed using the following English Boolean sequence: “yogurt” OR “yoghurt” AND “polysaccharides”. Prior to finalizing this strategy, scoping trials were conducted by including complementary terms such as “hydrocolloids”, “stabilizers”, and specific polymer names (e.g., pectin, starch, guar gum). However, these exploratory iterations either yielded excessive non-specific results outside the functional scope of this study or retrieved documents where the broader macro-class term ‘polysaccharides’ was already captured. Therefore, the refined search strategy was retained to ensure a high-fidelity, representative dataset.

Eligibility criteria and screening protocol

The screening protocol aimed to answer the following core question: “What is the global scientific landscape regarding the technological and functional application of polysaccharides in yogurt formulations?”

Document selection followed a rigorous peer-review screening executed independently by two blinded reviewers (MRSL; HLSS), with discrepancies resolved by a third adjudicator (PBSA). The eligibility criteria encompassed:

• 1) Inclusion Criteria: (I) Peer-reviewed, full-text original research articles; (II) studies explicitly investigating the incorporation of polysaccharides into yogurt matrices; (III) publications within the time frame of 2020–2024.

• 2) Exclusion Criteria: (I) Review papers, book chapters, conference abstracts, and editorial notes; (II) publications presenting an overly generic approach to dairy systems without a distinct, isolated focus on polysaccharide functionality.

Scientometric metrics and network visualization

The quantitative evaluation of research productivity was based on absolute publication volumes over time (2020-2024). For the qualitative impact assessment, the Citations Per Paper (CPP) indicator was used, with total citations counted from the respective publication date up to December 31, 2024. The VOSviewer software (version 11.0.2) was employed exclusively to model, analyze, and visualize algorithm-driven scientometric network graphs and cluster configurations (e.g., co-authorship and keyword co-occurrence maps). For the keyword co-occurrence mapping (Figure 5), a fractional counting method was applied, establishing a minimum threshold of 25 occurrences per keyword to ensure structural clarity and eliminate peripheral noise. Although linguistic variations and plural forms (e.g., ‘yogurt’ vs. ‘yoghurt’, and ‘polysaccharide’ vs. ‘polysaccharides’) were maintained in their raw extracted states without automated thesaurus harmonization, these closely related terms naturally co-occurred within the same dominant primary clusters, thereby preserving the overarching macro-level semantic interpretation of the network. All other analytical graphical figures were plotted using GraphPad Prism (version 10.0), while descriptive datasets and tables were managed and formatted using Microsoft Excel (version 2606 Build 16.0.20131.20086, 64 bits).

Figure 5
Network of keyword clusters on the application of polysaccharides in yogurts (2020–2024).

Mapping review and data synthesis

The refined corpus of literature validated in the scientometric stage was systematically transferred to the Mapping Review phase. Data extraction was conducted uniformly using a standardized spreadsheet matrix. It is critical to emphasize that the units of analysis during this stage do not strictly correspond to the raw number of retrieved papers, but rather to the data points extracted; for instance, a single article investigating multiple polymers or multi-fat levels contributed multiple entries to the analytical matrix. The systematic data extraction was categorized into five core technical tiers:

• 1) Polysaccharide Classification: Botanical, microbial, or synthetic source and structural type.

• 2) Yogurt Matrix Profiles: Fat content level (e.g., low-fat, non-fat, full-fat) and baseline composition.

• 3) Primary Research Focus: Rheological characterization, microstructural stability, sensory acceptance, or biological functionality.

• 4) Optimal Concentration: Effective range of inclusion within the food system.

• 5) Reported Technological Effect: Outcomes regarding syneresis control, viscosity modulation, or probiotic survival.

Finally, these variables were synthesized into descriptive cross-tabulations, visual matrix configurations, and narrative analyses to pinpoint the densest research clusters and identify unexplored technical frontiers.

RESULTS AND DISCUSSION

Scientometric analyses

General publication profile

The scientometric mapping of scientific production combining polysaccharides and yogurts, covering the period from 2020 to 2024, began with the identification of 179 documents. To ensure that the final dataset reflected exclusively original research with a biotechnological focus, a two-phase filtering process was established. Initially, all documents classified as review articles (narrative or systematic), surveys, and meta-analyses were rigorously removed. Subsequently, the thematic scope was refined, resulting in the exclusion of any documents that did not directly address the application of polysaccharides in yogurts.

This refinement process led to the delimitation of a core set of 80 articles (representing an exclusion of 55.3% of the initial total), which accumulated a total of 793 citations. In terms of performance, the metrics reached a CPP of 9.91, with an average of 158.6 citations per year. The funding analysis revealed that 54 articles (67.5% of the sample) declared financial support. The scientometric performance of this subgroup was even higher. While the average CPP of the corpus was 9.91, one article in this subgroup more than doubled the CPP value, reaching 25.5.

Funded articles accounted for a total of 599 citations, corresponding to 75.5% of the corpus (793 citations). This proportion confirms what is widely reported in the literature: funded studies consistently receive more citations than unfunded ones regardless of the field of study (Dayal et al. 2021, Laksono et al. 2024, Raman et al. 2024). The most prominent and dominant agency (9 articles) was the National Natural Science Foundation of China (NSFC), whose presence indicates a significant geographical concentration of investment in China (Table I). When considering the regional and institutional funds listed in Table I (such as the Sichuan, Jiangsu, Liaoning, and Jiangxi programs), Chinese funding sources support the majority of research in this dataset.

Table I
Major funding agencies and their contribution to research combining yogurts and polysaccharides.

Agency	Number of articles
National Natural Science Foundation of China - NSFC	9
Chemistrynl	2
College Students’ Innovation Project of Sichuan Province	2
King Saud University	2
Postgraduate Research Practice Innovation Program of Jiangsu Province	2
Priority Academic Program Development of Jiangsu Higher Education Institutions	2
Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu Normal University	2
Unveiling Project of Liaoning	2
5511 Superior Technology Innovation Team Project of Jiangx	1
Agricultural Independent Innovation of Jiangsu Province	1

This high concentration indicates that China’s dominance is driven by two main factors. First, there is a genuine technological and commercial interest in developing functional dairy products to meet regional consumer demands. Second, this output is strongly accelerated by national research policies. Over the last few years, the Chinese government has strategically funded food biotechnology and incentivized researchers to publish in international journals. Therefore, the large volume of publications in this field is a combined result of real scientific advancement and active institutional support that prioritizes and rewards research in Food Science and Technology.

In addition to the funding analysis, the thematic structure of the documents was also examined. A clear thematic hierarchy was observed, with Food Science and Technology establishing itself as the dominant discipline, accounting for 67.5% of the total volume. This quantitative prominence is complemented by leadership in impact, as the field recorded the highest average CPP (25.5), demonstrating a strong correlation between publication volume and citation return. The intermediate layer includes Applied Chemistry (22.5%), Biochemistry and Molecular Biology (11.25%), and Polymer Science (10%). The remaining publications form a minority layer, gathering areas such as Nutrition and Dietetics (6.25%), Agronomy (2.5%), and other disciplines with contributions below 5% each.

Main continents/countries in productivity and impact

Research on the application of polysaccharides in yogurts was reported across 4 continents and 24 countries (Figure 2a). Figure 2b shows that 11 of these countries contributed with 1-5 articles each, while 2 countries contributed with 6-10 articles each, and only 1 country contributed with 11-30 articles (being the leading country and responsible for 36.25% of the publications). This asymmetry is also reflected in the continental analysis: two continents contributed between 1 and 10 articles each, a third continent published between 11 and 20 articles, and the leading continent concentrated the majority of production, with a range of 21 to 60 articles (Figure 2a).

Figure 2
Analysis of scientific productivity based on the application of polysaccharides in yogurts by continent. a) Scientific production by continent (2020–2024); b) Leading countries in the distribution of scientific articles.

The scientometric mapping of the literature within the indexed scope of the Web of Science also reveals a marked geographical polarization of scientific production. The Asian region emerges as the dominant production hub and a primary center of excellence in this field. This prominence is strongly suggested by the quantitative leadership of countries such as China, Turkey, and Iran in the volume of scientific outputs; this exponential growth production is particularly evident in the years spanning 2020 to 2024, serves as a robust bibliometric indicator of two interconnected factors: the growing consumer demand for functional dairy products in the region and the strategic and substantial investment in Research and Development, as previously discussed in the General publication profile section and in market analyses (Data Bridge 2024).

In terms of scientific production captured by the database, Africa establishes itself as the second-largest hub of excellence in output. Although it records a lower volume of publications compared to the Asian hub, the African continent demonstrates a sharp growth trajectory and steadily rising bibliometric relevance. This performance is directly correlated with the influence of structural socioeconomic drivers, such as the increase in per capita income, the acceleration of urbanization rates, and the growing demand for healthier lifestyles among the population; a dynamic that results in a projected annual market growth of more than 6% (Mordor Intelligence 2024).

The European hub (third in scientific production) reflects similar consumption trends, demanding premium yogurts with high functional appeal, with formulations prioritizing low sucrose content and the clean-label concept (Innova Market Insights 2024).

In contrast to the acceleration observed in the Asian, European, and African innovation hubs in this specific dataset, the Americas exhibit a lower scientometric performance between 2020 and 2024. Despite being sustained by strong market demand (particularly for value-added fermented dairy products such as Greek-style yogurts and probiotics with functional claims), the growth rate of scientific production indexed in Web of Science has proven stagnant and below the region’s Research and Development (R&D) capacity. This trend may also reflect the database’s indexing profile, which historically underrepresents high-quality regional journals from Latin America, thereby highlighting a potential gap between commercial stimulus and the generation, indexing, and dissemination of knowledge (Lagrange et al. 2015).

Moreover, this trend of lower documented performance extends to other regions of the Western Hemisphere and insular territories. Antarctica and Oceania display a pronounced disparity in knowledge production, characterized by weak consistency and scarce documentation of articles addressing this specific application. This scientometric gap is multifactorial, intrinsically linked to the convergence of a reduced market volume, the scarcity of scientific-technological expertise, and significant infrastructural and logistical barriers that compromise the feasibility of research and laboratory or in situ development in these locations.

Temporal distribution of scientific production

The time-series analysis for this market segment (Figure 3), beginning in 2020, reveals an initial volume of 15 publications and a preliminary impact of 6 citations, resulting in a CPP of 0.4. Examining the subsequent years of these five years, a variation in productivity was observed. In 2021, the publication volume decreased to 11 articles. Although this decline is plausibly attributable to systemic disruptions and the reconfiguration of research priorities arising from the COVID-19 health crisis, the scientific impact of production demonstrated remarkable resilience: the number of citations rose sharply to 58, raising the CPP to 5.27. This robust increase in impact, despite lower output, suggests a consolidation of quality and foreshadows a potential recovery in publication volume in subsequent periods of analysis.

Figure 3
Temporal evolution of scientific production and citations (2020–2024).

Although the publication volume in 2021 was lower than the reference year (2020), the performance in 2022 marked a clear reversal of the decline in productivity. With 15 articles and a significant impact of 147 citations (resulting in a CPP of 9.8), this year signaled the beginning of recovery, which was further consolidated in 2023. Despite a slight volume adjustment (13 articles), this year achieved the highest impact in the historical series with 184 citations and a CPP of 14.15, indicating that the field not only regained productivity but also exponentially accelerated its scientific relevance.

The year 2024 represented even greater growth, with 26 publications, 398 citations, and a CPP of 15.30. This exponential growth highlights the growing interest in polysaccharides as stabilizers and thickeners for yogurts. The cause of this scientometric momentum is multifactorial, plausibly correlated with:

• 1) Technological innovations in biopolymer extraction and purification techniques;

• 2) Advances in food processing technologies;

• 3) An emerging market demand for more sustainable food solutions that also provide functional benefits.

Author productivity and impact

The scientometric overview of the field demonstrates that influence is concentrated within a restricted group of ten key researchers (Figure 4). Among them, a trio stands out prominently and equally: Xiahong Chen, Mingsheng Dong, and Zhigen Ge. They consistently lead in both metrics—production and impact—with 3 publications and 72 citations each, resulting in a robust CPP of 24. This index not only attests to the high productivity of this group but also confirms the relevance and resonance of their work within the scientific community.

Figure 4
Productivity and impact metrics of the most relevant authors.

In contrast, other authors, such as Joshua M. Arimi and Guyo Hoka, demonstrate high impact efficiency and a moderate output. With only 2 articles each, they accumulated 9 citations, resulting in a CPP of 4.5. Although lower than that of the leading trio, this CPP is significantly higher than other authors in the group. The lower citation count observed among these researchers (Figure 4) with similar output is largely a temporal artifact: the recency of their publications implies a reduced time available for the accumulation of references (considering the baseline year of 2020 to 2024 used in this study). Therefore, these initial results suggest a potential for long-term growth in impact.

Publishing journals and descriptor frequency

The analysis of article distribution encompassed a universe of 47 scientific journals. To identify the most relevant outlets, the top-ranked journals that contributed most to the dataset are presented in Table II.

Table II
Ranking of the Leading Journals by Number of Articles Published in the Segment (2020-2024).

Journal	Number of articles
International Journal of Biological Macromolecules	7
Foods	5
Food Chemistry	5
Food Science and Technology	3
LWT – Food Science and Technology	3
International Journal of Food Science & Technology	3
Molecules	2
Current Research in Food Science	2
Food Structure - Netherlands	2
Food Hydrocolloids	2
Heliyon	2
International Journal of Dairy Technology	2
Journal of Food Science and Technology - Mysore	2
International Dairy Journal	2

The majority of articles are concentrated in journals specialized in food science and technology, which aligns the distribution with the thematic scope of the study. However, the largest concentration of articles is found in the International Journal of Biological Macromolecules, which focuses on the study of natural macromolecules. This journal serves as an important source of scientific production in the field despite its genuine scope research into chemical and biological aspects of biomacromolecules.

The chronological formation of keyword clusters demonstrates a direct correlation between the magnitude of the cluster and the frequency which its terms are used as research descriptors (Figure 5). A notable finding lies in the distinction between the descriptors “Yoghurt” and “Yogurt.” The dominance of British English in the corpus of publications resulted in the consolidation of “Yoghurt” as the most prominent cluster, elevating it to the position of the most used keyword. Meanwhile, “Yogurt” shows a significantly lower frequency, as the recurrence of its satellite terms as keywords is less pronounced, possibly reflecting its lower global representativeness in the examined literature.

The keyword co-occurrence network signals a paradigmatic shift in yogurt research. The frequency of descriptor usage is dominated by “Yoghurt,” “Texture,” and “Microstructure,” with “Texture” being the term of greatest magnitude (frequency) and most recent emergence (yellow color, close to 2024), indicating its role as a frontier topic and the current area of greatest interest.

The transition of focus is evident in the node colors: darker nodes, such as ‘Viscosity’ and ‘Sensory Properties’, identify research trends established in 2020 and 2021. However, the current research agenda (lighter/yellowish colors) is increasingly oriented toward matrix engineering and functionality. Emerging clusters focus on Matrix Optimization (involving “Exopolysaccharide,” “Polysaccharides,” and “Mucilage”), which connect directly to “Microstructure” and “Texture.” In parallel, the Functional Cluster (“Probiotic,” “Prebiotic,” and “Symbiotic”) shows an expansion toward “Functional Food.” This expansion highlights a clear transformation, shifting from basic descriptive parameters to an approach centered on the use of biopolymers and the evaluation of their contributions to the technological and functional properties of the product.

Mapping review

Polysaccharides incorporated into yogurts

The use of natural polysaccharides in yogurt formulation has been the subject of scientific investigation for more than two decades. However, it was only in the last five years (2020-2024) that their incorporation into dairy products advanced significantly on a global scale. This progress is aligned with the growing demand for functional foods, driven by increased consumer awareness of the relationship between nutrition and health.

The development of yogurts enriched with polysaccharides reached its peak in the past year (see Temporal distribution of scientific production section), reflecting the growing interest in the thickening, stabilizing, and emulsifying properties of these biopolymers. In addition to these attributes, other benefits will be addressed throughout this section.

Guar gum

Guar gum, a galactomannan extracted from the endosperm of Cyamopsis tetragonoloba seeds, is characterized by a chemical structure consisting of a linear β (1→4) D-mannose backbone with D-galactopyranose side chains attached via α (1→6) linkages. This specific molecular configuration confers remarkable thickening, stabilizing, and gelling properties to the polymer, establishing it as a strategic additive for the functionalization and structural optimization of food matrices (Luo et al. 2025).

However, the technological and functional outcomes of guar gum incorporation in yogurts are highly dependent on a strict dose-response relationship and the molecular state of the polymer (native vs. hydrolyzed), which explains several apparent contradictions in the literature. At very low concentrations (0.04% w/v), native guar gum physically fills the pores of the casein micellar matrix, significantly improving protein aggregate formation and structural (Brüls et al. 2023, Brüls-Gill et al. 2024). When the concentration is slightly increased to 0.2%, it successfully enhances yogurt firmness without compromising organoleptic characteristics (Atik et al. 2020).

Conversely, when high doses are required, such as 1% to 3% to achieve antioxidant properties (Atik et al. 2020) or when using partially hydrolyzed guar gum at 2.5% to 10% (w/w), a significant reduction in firmness and adhesiveness is observed (Barak & Mudgil 2020). This phenomenon occurs because partial hydrolysis reduces molecular weight, altering the polymer’s water-binding capacity, while excessive concentrations of the native polymer can cause thermodynamic incompatibility with milk proteins, leading to phase separation. This matrix incompatibility is further evidenced by Ragab et al. (2023), who observed that while incorporating 0.15% to 0.25% of commercial or microbial guar gum increased curd tension and Bifidobacteria viability, it also triggered a significant increase in acidity and syneresis after nine days of storage. This undesirable syneresis highlights a critical challenge for the dairy industry: while guar gum effectively enhances initial texture and acts as a prebiotic substrate, its long-term interaction with the dairy matrix can destabilize the gel network due to progressive post-acidification.

Inulin

Inulin, a storage polysaccharide of plant or microbial origin, consists of linear chains of fructose residues joined by β (2→1) glycosidic linkages, typically featuring a terminal α-D-glucopyranose unit. This molecular configuration has demonstrated significant effects on the structural stability and rheological behavior of yogurts (Karimi et al. 2025). When incorporated at extremely low concentrations, such as 0.01%, inulin can act synergistically with hydrocolloids like tragacanth and gellan gums to promote a significant increase in viscosity and firmness, reinforcing the matrix network against syneresis and yielding a more pronounced pseudoplastic behavior (Yu et al. 2021). However, the literature reveals that the industrial application of inulin encompasses a broad range of dosages depending on the formulation target, which frequently creates apparent technological inconsistencies across different studies. For fat replacement in low-fat systems, much higher concentrations are required because inulin must physically mimic lipid globules by forming microcrystalline aggregates that retain water and impart creaminess. This macro-structuring capability is exemplified in low-fat yogurt mousses optimized with 4.8% inulin and 1.0% microencapsulated calcium carbonate, where the polysaccharide restores the system’s viscoelasticity and flow behavior without introducing an unappealing chalky texture (Gomez-Betancur et al. 2022).

Conversely, when inulin dosages reach the range of 10% to 15%, a critical risk of thermodynamic incompatibility with milk proteins arises, inducing phase separation. To circumvent this phenomenon, Ortiz-Deleón et al. (2023) successfully employed ternary alginate-inulin coacervates to structure canola oil-based emulgels. This dense packing structure effectively filled the pores of the protein matrix, matching the complex elasticity modulus (G’) of the low-fat formulations to that of whole yogurts, while simultaneously optimizing the nutritional profile by modifying the baseline protein-to-lipid ratios.

These dose-dependent variations also induce notable sensory contradictions and technological trade-offs regarding product stability and consumer perception. In dehydrated matrices, the addition of 0.2% inulin enhances consistency and dispersibility; however, these properties are only optimized against clumping and hygroscopicity when the polysaccharide is paired with 0.5% k-carrageenan, demonstrating that hydrocolloid networks are frequently indispensable for the long-term stabilization of the dairy matrix (Kocer & Kilic-Akyilmaz 2022).

From a purely organoleptic perspective, an intriguing inconsistency exists regarding consumer preference across the literature. While high concentrations between 6% and 9% significantly intensify creaminess and sweetness due to the presence of shorter fructose chains (Swiader et al. 2021), the highest overall sensory acceptance and desirability indices close to 0.95 are consistently achieved at lower incorporation levels of 1% to 2% (Singh et al. 2024). This divergence indicates a critical industrial trade-off: while high doses of inulin physically improve thickness, they can easily cross a threshold that masks delicate dairy flavors or creates a heavy, pasty mouthfeel, signaling to the industry that structural optimization must be carefully balanced against consumer baseline acceptance.

Apart from altering texture, inulin enhances yogurt functions and bioactivity through a clear dose-response relationship that heavily depends on the specific dairy matrix. For instance, its role as a prebiotic substrate shows that the survival of therapeutic cultures (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, and Bifidobacterium bifidum) during cold storage improves linearly as the polysaccharide concentration increases. Supplementation at lower levels between 0.5% and 1.0% can sustain B. bifidum counts at 7.8 log CFU/g, a protective effect that can be stabilized for up to 21 days when combined with 5% bovine gelatin to prevent serum separation (El-Kholy et al. 2020, Ghaderi-Ghahfarokhi et al. 2021, Mahmoudi et al. 2022). Medium doses of 3% push these microbial populations to approximately 8.0 log CFU/mL in both cow and buffalo milk, whereas massive payloads of 7% maximize viability up to 3.05 x 1010 CFU/mL, vastly outperforming standard control formulations (Eris et al. 2025, Gnanarathna et al. 2022). Furthermore, using a 7% extraction from alternative sources like Xanthosoma undipes balances this microbial growth with an optimal physicochemical equilibrium of proteins, carbohydrates, and ash (Eris et al. 2025).

This metabolic activity is closely linked to secondary functional benefits, as seen with 5% inulin additions that yield greater than 35% and 55% inhibition rates against a-glucosidase and a-amylase, respectively, alongside targeted antimicrobial actions against Staphylococcus aureus and Listeria monocytogenes (Mahmoudi et al. 2022). Concurrently, regular application within the 0.5% to 9% range continuously refines the system microstructure, which correlates with in vivo health benefits, including increased iron bioavailability and improved organ coefficients in anemic models fed with 4% inulin fractions (El-Kholy et al. 2020, Mohammed et al. 2021, Singh et al. 2024, Swiader et al. 2021).

Crucially, the antioxidant bioactivity of inulin is heavily dictated by the native properties of the dairy substrate. Incorporating 1% to 5% inulin successfully mitigates oxidative degradation in cow’s milk yogurts, yet an identical treatment in camel’s milk yields a significantly higher radical inhibition ranging from 49% to 61% (Mahmoudi et al. 2022, Mohammed et al. 2021, Singh et al. 2024). This phenomenon suggests that inulin does not act in isolation; rather, its structural groups interact cooperatively with the unique native profile of camel’s milk, which is intrinsically richer in antioxidant peptides and vitamin C, to amplify the overall protective effect.

Tragacanth gum

Tragacanth gum is a complex, heterogeneous natural polysaccharide composed of galacturonic acid, xylose, arabinose, galactose, and fucose residues. Its highly branched structure, combined with a high density of primary and secondary hydroxyl and carboxyl groups, gives the polymer excellent cross-linking capabilities within various yogurt matrices (Mallakpour et al. 2022). When incorporated at concentrations ranging from 0.5% to 1.5%, it exhibits a positive dose-dependent effect by increasing dry matter and protein content, optimizing water-holding capacity, and reducing syneresis. These macromolecular changes directly enhance the product’s physical framework, resulting in higher hardness, consistency, and firmness, while lower doses between 0.01% and 1% induce a desirable pseudoplastic behavior with high apparent viscosity (Özmert Ergin et al. 2024, Yu et al. 2021).

However, a critical analysis of the literature reveals an apparent technological inconsistency regarding water retention at ultra-low concentrations. While medium doses stabilize the gel, skimmed yogurts formulated with just 0.05% native tragacanth gum exhibit the lowest water-holding capacity and the highest syneresis rates when compared to systems utilizing 0.5% low-molecular-weight tragacanth gum (LMWGT) or fucoxylogalacturonan (Ghaderi-Ghahfarokhi et al. 2021). This phenomenon can be explained by thermodynamic incompatibility and depletion flocculation; at 0.05%, the polysaccharide concentration is insufficient to form a continuous water-trapping network, causing it to compete with milk proteins for the solvent, which ultimately destabilizes the casein matrix and expels serum. This indicates a strict formulation threshold for the industry: the polymer must be used at ≥ 0.5% to ensure structural stability or undergo molecular weight reduction.

In fact, modifying the polymer’s structure offers distinct functional advantages, as LMWGT effectively supports the probiotic microbiota by maintaining B. bifidum counts at 7.8 log CFU/g and preserving L. casei viability at high levels (8.54–8.61 log CFU/g) throughout 21 days of cold storage (Ghaderi-Ghahfarokhi et al. 2021). From a commercial standpoint, balancing these structural and biological requirements is essential, as consumers highly accept yogurts with tighter polymer controls between 0.01% and 0.5%, where the gum optimizes creaminess without generating an overly dense or gummy mouthfeel (Özmert Ergin et al. 2024, Yu et al. 2021).

Starch

Starch is a storage polysaccharide composed of linear amylose (a-1,4) and highly branched amylopectin (a-1,6) chains, with the branched fraction typically predominant at around 70%. This architectural configuration dictates its swelling behavior, gelatinization kinetics, and texturizing potential within food matrices (Xie et al. 2025). When evaluating starch alongside other hydrocolloids like carboxymethylcellulose (CMC) and gum arabic at concentrations from 0.5% to 1%, a clear dose-dependent behavior dictates product composition, as higher stabilizer levels increase total solids, proteins, and carbohydrates while reducing moisture content (Eze et al. 2021).

However, profound rheological differences exist among these agents. While CMC stands out as an aggressive thickener due to its highly extended anionic chain conformation, gum arabic possesses a highly branched globular structure with low hydrodynamic volume, thereby exerting the least impact on viscosity despite achieving a lower microbial load and acceptable mouthfeel (Eze et al. 2021). When incorporating non-conventional starches, such as resistant starch from green banana and green papaya powder at 1% to 3%, the system gains a dual technological and bioactive benefit, displaying a 320.6% increase in phenolic content and a 274% boost in antioxidant activity while sustaining lactic acid bacteria viability above 8 log CFU/mL (Sarker et al. 2023). Despite these benefits, a critical formulation challenge arises when using native starches versus chemically modified variations.

Native corn starch applied at 2% to 3% yields remarkably limited increases in viscosity (0.01 to 0.3 Pa·s) on its own, because native starch granules require external ionic assistance, such as calcium chloride addition, to successfully cross-link with milk proteins and promote network compaction (Marete et al. 2024, Oselu et al. 2022). Even at a low dose of 0.1%, native starch relies on gentle interactions to slightly improve viscosity, antioxidant profiles, and S. thermophilus and L. delbrueckii subsp. bulgaricus growth (Szołtysik et al. 2021, Wang et al. 2022). Yet, when native starch reduces syneresis by up to 44% at higher concentrations (3%), an intriguing sensory contradiction occurs: consumers still prefer the additive-free control (Oselu et al. 2022). This rejection stems from the pasty or starchy mouthfeel typically caused by the incomplete swelling or retrogradation of native granules during cold storage. To overcome this sensory and structural drawback, chemical modifications are mandatory to strengthen the polymer-protein interface through electrostatic and steric interactions.

Modifying starch with octenyl succinic anhydride (OSA) at 1% to 3.5% effectively prevents phase separation and yeast spoilage over 28 days by forming an amphiphilic barrier around fat and protein aggregates, significantly upgrading sensory scores (Pourshamohammad et al. 2024). Similarly, acetylated pigeon pea starch at 1.5% outperforms its native counterpart by drastically lowering syneresis to a mere 8% to 15% evolution, compared to the severe 47% serum separation seen with the native starch control (Olagunju et al. 2020). The introduced acetyl groups exert steric hindrance, preventing the alignment of amylose chains and subsequent water expulsion, which optimizes water-holding capacity and stabilizes the yogurt texture during shelf-life.

Furthermore, the technological outcome of starch supplementation is strictly matrix-dependent, governed by a complex interaction with the milk fat content. This is evidenced by Ghanaian cassava starches (Abrabopa, AGRA, and Bankye hemaa) applied at 2.5% to 7.5% (Agyemang et al. 2020). While no difference in water retention appears in skimmed matrices among the varieties, their rheological behavior changes drastically in the presence of lipid structures. The Abrabopa variety at 5.0% in whole milk yogurts delivers a maximum matrix consistency of 28.7 N·s and high cohesiveness, whereas the AGRA variety at 7.5% in skimmed milk designs a completely collapsed structure with a minimum consistency of 7.5 N·s (Agyemang et al. 2020).

This structural disparity demonstrates that increasing the polysaccharide dose cannot compensate for a lack of milk fat if the starch variety possesses weak matrix compatibility; the Abrabopa variety possesses a distinct amylose-to-amylopectin ratio that allows it to interact cooperatively with milk fat globules and casein blocks, providing superior palatability and controlled acidity over 14 days of storage. For industrial scaling, these insights emphasize that starch selection cannot rely on raw concentration alone; rather, the starch botanical origin, its modification state, and the background lipid matrix must be calibrated simultaneously to prevent texture defects.

Pectin

Composed of a-D-galacturonic acid (1→4) and a-1,2-L-rhamnose units, pectin stands out for its complex macromolecular structure and technological versatility, showing promising results in modulating texture and stability in food systems (Sultana 2023). However, a critical synthesis of current research reveals that pectin’s performance is highly sensitive to its botanical origin, structural features, and specific dose-response thresholds within the dairy matrix.

For instance, incorporating commercial pectin at concentrations between 0.4% and 1.4% into coconut oil-based plant yogurts progressively increases solid content, directly reducing syneresis while optimizing product viscosity, firmness, and overall sensory attributes (Pattawee & Siriwongwilaichat 2024). This stabilizing mechanism is further clarified at a colloidal level when using high-methoxyl pectin from grape pomace at 0% to 2% (Mobasserfar et al. 2024). The addition of this polymer causes an increase in average particle size (from 272.5 nm to 433.8 nm) and a drop in zeta potential (from -10.6 mV to -20.4 mV), which structurally proves that the anionic polysaccharide coats the casein micelles, creating steric hindrance that prevents gel collapse. This modification yields an extended linear viscoelastic region and a reduced storage modulus (G’), characteristic of a stable semi-solid state that successfully minimizes serum separation over 21 days of cold storage while doubling as a prebiotic scaffold to support L. acidophilus LA-5 and B. bifidum BB-12 survival (Mobasserfar et al. 2024).

In spite of these stabilizing trends, the literature exposes striking rheological contradictions when shifting between alternative botanical sources of pectin. While 0.5% apple pectin shifts systems toward a robust non-Newtonian shear-thinning behavior — marked by elevated storage (G’) and loss (G”) moduli and large polymeric clusters (≈ 50 mm) —pomegranate pectin at the exact same dosage (0.5% w/v) exhibits a purely Newtonian flow typical of unbonded liquids at low frequencies (Sarmadi et al. 2022). This technological inconsistency stems directly from structural variations in the pectin backbone; pomegranate pectin often possesses a lower molecular weight or a distinct degree of esterification that restricts chain entanglement, failing to form the continuous network achieved by apple or citrus alternatives. When selecting among varieties, commercial citrus pectin at a precise dose of 0.4% displays the highest efficiency, dropping protein precipitation down to 1.75% within the critical yogurt pH range of 3.6–4.6, vastly outperforming both raw soybean residue pectin and control samples (Zhang et al. 2021).

Furthermore, the technological and bioactive outcomes of pectin are highly matrix-dependent, showing specific advantages in fat-reduced systems. In skimmed yogurts, commercial low-methoxyl pectin applied at 0.05% to 1% limits syneresis by 16% while upgrading firmness, complex viscosity, and consumer acceptance in a clear dose-dependent manner (Khubber et al. 2021). This stabilization occurs because the low-methoxyl chains interact crosswise with casein micelles via native calcium bridges, filling the open pores of the skimmed matrix, which simultaneously enhances the matrix antioxidant potential and protects lactic acid bacteria. This bioactive synergy is also evident when combining 0.2% (w/v) pectin with gum arabic, driving significant increases in total phenolic content, DPPH radical scavenging, and probiotic stimulation above 107 CFU/g (Karaman & Ozcan 2021). Nevertheless, this multi-component approach reveals a critical sensory trade-off for industrial formulations. Although both hydrocolloids successfully reinforce yogurt texture, only the formulation containing gum arabic achieves a sensory score of 8.89 out of 10 (Karaman & Ozcan 2021).

Other polysaccharides

The incorporation of Tremella fuciformis polysaccharide (TFP), at concentrations ranging from 0.025% to 1.5%, results in consistent advancements in the physicochemical and structural framework of yogurts (Lin et al. 2022, 2024, Wang et al. 2023). This polymer functions effectively across a broad concentration gradient due to its high molecular weight and highly branched heteropolysaccharide structure, which efficiently physically traps water molecules and fills the microstructural voids within the casein network, leading to optimized water-holding capacity and reduced syneresis.

From a sensory standpoint, however, the literature reveals a clear concentration-dependent trade-off regarding consumer baseline perception. While a low dose of 0.1% (w/v) is sufficient to maintain basic structural and organoleptic properties unchanged over 21 days of refrigerated storage (Wang et al. 2023), a much higher threshold of 0.85% is required to actively promote a noticeable shift in sensory scores, shifting consumer acceptance above the control group by providing an enhanced, heavy creaminess profile (Lin et al. 2024). Furthermore, TFP demonstrates a strong potential as a probiotic adjuvant, exhibiting a highly matrix-dependent synergy when paired with secondary bioactive ingredients. When co-supplemented with Flos sophorae extract (FSE), TFP acts as a protective hydrogel shield that cushions Streptococcus thermophilus against acidic stress, increasing its viability to levels significantly higher than those achieved in low-fat yogurts formulated with 2.4% FSE alone (Tang et al. 2020).

In contrast to the broad stable range exhibited by TFP, the incorporation of soybean hull polysaccharides (SHPS) (which are pectic-type polymers predominantly composed of rhamnogalacturonan type I and homogalacturonan) highlights a strict and narrow dose-response threshold that limits its industrial application. When introduced within a range of 0.2% to 1% (w/v), SHPS exerts a multifaceted impact on both the matrix structure and the starter culture metabolism (Fan et al. 2024a, b). At a specific concentration of 0.6%, a maximum metabolic performance is unlocked, leading to a peak release of 278 differential metabolites, including critical free amino acids, sugars, and organic acids that directly boost lactic acid bacteria viability and enrich the yogurt’s flavor profile. This 0.6% level represents a strict technological equilibrium, simultaneously maximizing physical thickness, water retention, and organoleptic scores. However, a critical technological inconsistency arises when this optimal threshold is crossed, as concentrations higher than 0.6% systematically compromise the structural and rheological stability of the yogurts (Fan et al. 2024a, b).

This phenomenon is driven by thermodynamic incompatibility; when SHPS is added in excess, the unabsorbed polysaccharide chains in the continuous serum phase exert an osmotic pressure that forces the casein micelle aggregates together, driving phase separation and structural collapse. For the dairy industry, these insights demonstrate that while both TFP and SHPS are highly effective functional candidates, TFP offers a wider operating window for texture and probiotic fortification, whereas formulating with SHPS requires precise dosing controls to harness its metabolic benefits without triggering rheological failure during shelf-life.

The integration of classic hydrocolloids such as sodium carboxymethylcellulose (CMC), sodium alginate (SA), xanthan gum (XG), and k-carrageenan (k C) highlights how minor structural adjustments dictate the macrostructural stability of the dairy matrix. Incorporating 0.5% CMC successfully mimics milk fat globules by physically trapping free water within its polymeric network, upgrading density and apparent viscosity while acting as a texturizing fat substitute that enhances consumer palatability (Farid Hamad et al. 2022). This structural reinforcement is achieved at even lower thresholds (0.15% to 0.2%) when utilizing SA or kC, which prolong coagulation times and elevate both storage (G’) and loss (G’’) moduli (Abd Al-Maqsoud et al. 2023). This stabilization behavior is governed by distinct macromolecular cross-linking mechanisms; for instance, the highly anionic charge of gellan gum at ultra-low doses (0.005% to 0.02%) triggers direct electrostatic pinning with the positively charged zones of casein micelles, creating a dense, highly entangled network that minimizes serum separation (Ge et al. 2022c).

Furthermore, ternary and binary biopolymer complexes unlock critical rheological synergies through phase behavior. While pure xanthan gum at 0.15% to 0.2% provides fixed water retention and a baseline firmness of 411.52 g at the expense of slight shifts in colorimetry (redued L*, increased a* and b*) (Demirci & Gurbuz 2023, Sangkam et al. 2023), blending XG with fish gelatin (FG) or kC induces a highly pseudoplastic and thixotropic semi-solid state (Huang et al. 2021, Yin et al. 2021). Within these complexes, the anionic nature of FG acts as a structural buffer; it prevents the thermodynamic incompatibility and phase separation often seen at high frequencies in pure polysaccharide-protein mixtures, effectively smoothing out structural breakdown.

When moving from industrial hydrocolloids to natural seed and plant mucilages, the literature exposes where structural optimization directly clashes with sensory acceptance. Mucilages from Plantago ovata Forsk (PFM) (0.5–2%), Dioscorea opposita (DOM) (0–12%), and Aloe vera gel (0.5–10%) follow a highly rigid parabolic performance curve (Acurio Arcos et al. 2024, Mehrinejad Choobari et al. 2021, Zhang et al. 2024). At moderate targets—such as 1% PFM, 4.5% psyllium husk mucilage (PHM), or under 0.5% Aloe vera, these arabinoxylans and branched glucomannans align perfectly within the open spaces of the casein network, yielding up to an 89% increase in water-holding capacity (WHC) and a 6% drop in syneresis (Hassan et al. 2024, Mehrinejad Choobari et al. 2021, Tosif et al. 2024). However, crossing these specific concentration thresholds triggers severe rheological and organoleptic collapse. Exceeding 1% to 2% PFM or DOM causes a sharp drop in lightness (L*) and overall sensory acceptance scores (dropping to 6.5 compared to 8.7 in clean controls), while high doses of Aloe vera (5% to 10%) invert the expected texturizing effect, accelerating syneresis and severely reducing apparent viscosity (Acurio Arcos et al. 2024, Mehrinejad Choobari et al. 2021, Zhang et al. 2024). This industrial paradox is driven by steric crowding and hyper-hydrophilic competition; excessive mucilage concentrations completely overwhelm the available water molecules, starving the primary casein network and forcing protein-protein self-aggregation, which leads to a grainy, unappealing consistency.

Exceptional exceptions to this trend include chia seed mucilage, where a high 3% load is mandatory to compress the hysteresis loop and reduce syneresis while maintaining consumer approval (Hovjecki et al. 2024), and targeted low-dose combinations like 0.02% gum arabic with black carrot pulp, which improves structural cohesiveness without flavor masking (Ozcan & Karaman 2021).

Beyond basic texturizing, a heterogeneous group of novel polysaccharides from Brasenia schreberi (Wang et al. 2024), Glycyrrhiza sp. (Guo et al. 2022), Arthrospira platensis (Li et al. 2024a), flaxseed (Shafizadeh et al. 2024), mulberry pomace (Du et al. 2023), and levan from Bacillus velezensis (Xu et al. 2022) exhibit convergent stabilizing properties, acting as versatile multi-functional ingredients that simultaneously elevate physical gel strength and lactic acid bacteria survival. The physical mechanisms driving these updates are deeply tied to the chain architecture and chemical modification of the biopolymer, as clearly demonstrated by oxidized konjac glucomannan (OKGM). While low oxidation levels fail to alter the gel layout, highly oxidized variants (OK-60 to OK-120) display an abundance of reactive functional groups that aggregate tightly with casein micelles (Luo et al. 2024). This structural alignment results in a denser matrix with enhanced hardness (up to 436.67 g) and WHC (up to 31.89%), which translates commercially into superior visual brightness, uniformity, and flavor marks.

Similarly, precise thresholds of galactomannans like tara gum (TG) between 0.25 and 0.50 gL-1 optimize the elasticity and cohesiveness of skimmed yogurts, though pushing the dose to 1 gL-1 or adding buttermilk powder disrupts this balance, leading to network phase separation and sensory rejection (Say et al. 2020). Conversely, carob gum at 0.8% demonstrates a highly specific matrix compatibility for light yogurts (6–12% fat), masking the loss of lipids by eliminating yellowing tendencies and restoring the missing fat-associated mouthfeel (Aydinol Sonmez & Ozcan 2022).

The final frontier of polysaccharide incorporation involves direct metabolic priming of both the dairy starter cultures and the consumer’s physiological pathways. At the micro-ecosystem level, polymers from Dictyophora indusiata (0.1%) and Litchi chinensis Sonn. (10 mg/mL) actively alter fermentation dynamics: the former significantly drives up glucose and lactic acid yields, while the latter fuels the accelerated synthesis of native microbial exopolysaccharides (EPS) and desirable volatile organic compounds (Hu et al. 2023, Zeng et al. 2024). For protective delivery, pullulan at doses above 1.5% creates a robust prebiotic hydrogel that selectively safeguards Bifidobacterium and Lactobacillus strains against post-acidification stress without shifting S. thermophilus populations, though it introduces a slight pasty thickness that requires processing modifications (Kycia et al. 2020).

These functional synergies are also noted in precise blends, such as Inonotus obliquus polysaccharide (IOP) at 0.8% combined with 0.3% gelatin under a tight 4-hour fermentation protocol at 42 °C (Xue et al. 2023), as well as Exidia yadongensis (15 g/L) and Ganoderma leucocontextum (up to 0.30%) in skimmed matrices, where they systematically block cold-storage protein degradation and lock in high polyphenol retention (Li et al. 2024b, Zhong et al. 2024).

Crucially, these structural frameworks deliver profound systemic health benefits post-consumption, bridging the gap between physical food structure and systemic wellness. Polysaccharides from germinated quinoa seeds, composed of 98% glucans, exert a targeted metabolic effect by significantly upregulating proglucagon mRNA expression in NCI-H716 cells, promising an industrial pathway for functional foods aimed at regulating glucose homeostasis via glucagon-like peptide-1 (GLP-1) pathways (Obaroakpo et al. 2020). Furthermore, a 3% dose of Auricularia cornea polysaccharide not only limits post-acidification and builds a dense, cohesive casein matrix, but actively activates systemic antioxidant response pathways in vivo. By downregulating the hepatic oxidative stress marker Keap1 and upregulating Nrf2 and HO-1, this macromolecule effectively mitigates liver damage and neuroinflammation through the body’s internal protective pathways (Wang et al. 2022). To contextualize the broader landscape of ultra-low dose formulations, Table III summarizes the performance indicators of alternative exopolysaccharides used at micro-concentrations.

Table III
Applications and effects of alternative EPSs in yogurt formulation.

Exopolysaccharide	Concentration	Effect	Reference
Leuconostoc citreum (EPS3) and Leuconstoc holzaapfelii (EPS8)	0,4 – 1,2%	The EPSs 3 and 8 were effective as fat replacers and stabilizers in skim yogurts, resulting in improvements in rheological, organoleptic properties, and anticancer potential. The addition of these EPSs increased the overall acceptability of the product (average above 97% compared to the control at 92.64%). EPS 8 stood out as the most efficient, showing the highest Water Holding Capacity (77.26%) and viscosity (3660 cP), as well as drastically reducing syneresis (22.95%) and whey off (0.6 mL).	(Khider et al. 2022)
Lactobacillus helveticus (ELH)	3,5 – 7,0%	The SKY-type yogurt incorporated with ELH showed improved textural index and stability compared to the other samples. In addition, the ELH/sodium caseinate combination was able to form stable electrostatic aggregates that positively impact the quality of this type of yogurt.	(Ge et al. 2022b)
Limosilactobacillus fermentum A51 (EPS1)	4%	EPS1 exhibited a crystalline structure (2θ = 19.98°) and good thermal stability (223.8 °C), in addition to demonstrating gelling properties. Due to these characteristics, when incorporated into the dairy matrix along with casein micelles, EPS1 maintained stable structures, effectively contributing to the improvement of the textural properties of natural yogurts.	(Wei et al. 2023)
Weissella cibaria	1 – 2%	Yogurts formulated with 2% EPS showed a marked reduction in syneresis (14.31%), in contrast to the other samples (27.50% to 29.80%). In addition, the formulation with 2% EPS exhibited better performance in maintaining hardness throughout the two weeks of refrigeration.	(Nguyen et al. 2024)
Lactobacillus helveticus MB2-1	0,02 – 0,08% (p/v)	The micrograph of Sayram ketteki-type yogurts revealed pore filling and the formation of a cohesive structure between ELH and casein micelles, resulting in high viscosity and stability.	(Ge et al. 2022a)
β-glucano and Bacterial Curdlan (OBG)	0,25 – 1% (p/p)	Concentrations above 0.25% of β-glucan reduced the viability of lactic acid bacteria and accelerated the post-acidification process. A significant increase in lactose consumption by starter bacteria was observed at OBG concentrations up to 0.75%. Samples containing OBG showed relatively lower levels of diacetyl and 2,3-pentanedione compared to curd samples; moreover, they exhibited an increase in diacetyl production with higher polysaccharide concentration and an increase in acetoin content at OBG concentrations up to 0.25%.	(Aljewicz et al. 2020)
Armillaria luteo-virens (EPSAL)	0,4 – 0,8%	Through factorial design, the optimal conditions for yogurt production were established, highlighting the concentration of 0.80 g·L⁻¹ of EPSAL. This optimal concentration significantly improved (p < 0.05) WHC, sensory properties, and selenium and soluble protein contents. Additionally, EPSAL demonstrated dose-dependent effects on other metrics: concentrations from 0.60 g·L⁻¹ to 1.00 g·L⁻¹ enhanced the antioxidant capacity of yogurts, while the concentration of 0.20 g·L⁻¹ resulted in increased counts of lactic acid bacteria.	(Jiao et al. 2020)

Limitations and future directions

A key takeaway from this mapping is that the successful application of polysaccharides in food systems requires moving away from generic concentrations and focusing heavily on matrix-specific compatibility. This is particularly critical in low-fat dairy frameworks, where meticulous optimization is mandatory to suppress structural instabilities such as depletion flocculation. Ultimately, achieving the desired textural performance is only the first hurdle; transitioning these ingredients from a functional proof-of-concept to a viable commercial product introduces challenges that extend far beyond rheological performance.

Indeed, while the reviewed literature actively pioneers emerging polysaccharide sources to solve these technical demands, a profound gap remains concerning their market feasibility. Most studies focus metrics exclusively on extraction yields and structural characterization, bypassing the stringent regulatory hurdles associated with regional flora and industrial co-products, such as Novel Foods classification, toxicity screening, and batch-to-batch quality standardization. Therefore, future investigations need to integrate technological characterization with safety and regulatory compliance to bridge the gap between laboratory-scale discovery and industrial exploitation.

Finally, when interpreting the outcomes of this scientific mapping, certain methodological constraints must be transparently addressed. Relying exclusively on the Web of Science Core Collection, while ensuring superior metadata standardization and high-fidelity network modeling, inherently introduces a database bias that may underrepresent high-quality regional peer-reviewed journals, particularly from emerging regions like Latin America. Furthermore, search string and language boundaries present intrinsic limitations; by utilizing the broad macro-class term “polysaccharides” and maintaining raw linguistic variants (such as “yogurt” versus “yoghurt”) without automated thesaurus harmonization, peripheral or highly specific local polymer studies might have been excluded or slightly fragmented within the network nodes. Despite these structural boundaries, the overarching macroscopic evolutionary trends and industrial-translational gaps identified herein remain robust and representative of the global mainstream scientific landscape.

Looking forward, future research directions must abandon purely descriptive screening that merely catalogs new carbohydrate sources and their baseline effects. Instead, investigations must focus on clarifying the precise molecular and thermodynamic mechanisms governing polysaccharide-protein complexes under dynamic processing conditions. Furthermore, future studies must prioritize evaluating consumer sensory acceptance over extended, realistic shelf-life windows rather than relying solely on fresh samples. Finally, there is an urgent need to bridge the gap between mechanical food science and systemic wellness by conducting rigorous in vivo clinical trials; such studies are essential to confirm whether the promising prebiotic, metabolic, and antioxidant benefits observed in vitro actually translate into verifiable human health outcomes and therapeutic efficacy.

CONCLUSIONS

The continuous evolution in yogurt development, driven by the incorporation of polysaccharides, not only corroborates contemporary scientific trends but also reflects a strategic transition within the dairy industry toward the functionalization and structural optimization of the milk matrix. Unlike oligosaccharides, the structural complexity of these polysaccharides ensures gradual fermentation kinetics and the formation of viscous matrices within the colonic environment. These properties not only support the establishment of diversified microbial consortia but also maximize prebiotic potential and systemic benefits to the host. From a sensory perspective, the incorporation of these polymers has demonstrated efficacy in modulating excessive acidity, a factor that has historically limited the acceptance of natural yogurts. This refinement of the sensory profile increases acceptability scores and, consequently, purchase intent. Such advancements have been fundamental to the development of high-value-added products with enhanced stability and extended shelf life.

However, capitalizing on this potential globally requires mitigating the pronounced regional asymmetries in scientific production identified in this mapping. To co-funding these disparities, funding agencies should launch joint, targeted thematic calls specifically aimed at co-funding the characterization of underutilized regional bioresources in developing nations. Concurrently, institutions must institutionalize South–South research consortiums, facilitated by shared cross-border graduate programs and core instrumentation facilities, to democratize technology transfer. Furthermore, creating open-access, multi-institutional databases for structural and rheological screening can prevent redundant baseline cataloging, allowing underfunded regions to bypass preliminary phases and focus directly on advanced clinical and industrial optimization. Ultimately, bridging these geopolitical gaps through these structured, systemic actions is an essential step to effectively modulate the complex interaction between physicochemical stability and biological functionality on a global scale.

Acknowledgements

The authors express their gratitude to Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco (FACEPE) for financial support. Maria das Graças Carneiro-da-Cunha express their gratitude to the CNPq by Fellowships and Grants. Makyson Roberto S. Leal and Lucas Yuri da Silva are grateful for the scholarship provided by the FACEPE, and Helder Lucas S. Santos for the scholarship provided by the CAPES.

Data availability

All data generated or analyzed during this study are included in this published article.

References

• ABD AL-MAQSOUD NM, ELSHAGHABEE FMF, METWALLY AMM & ANIS SMK. 2023. Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano-stabilisers. Int J Dairy Technol 76: 873-884. https://doi.org/10.1111/1471-0307.12984.
  » https://doi.org/10.1111/1471-0307.12984
• ACURIO ARCOS LP, CADENA MASABANDA WA, GARCÍA PAZMIÑO ME, CASTILLO GARZÓN JB & SANTIANA ESPÍN CG. 2024. Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with Aloe vera gel. Emir J Food Agric 36: 1-12. https://doi.org/10.36899/EJFA.2024.v36i1.2188.
  » https://doi.org/10.36899/EJFA.2024.v36i1.2188
• AGYEMANG PN, AKONOR PT, TORTOE C, JOHNSONA PNT & MANU-ADUENING J. 2020. Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt. Sci Afr 9: e00521. https://doi.org/10.1016/j.sciaf.2020.e00521.
  » https://doi.org/10.1016/j.sciaf.2020.e00521
• ALJEWICZ M, MAJCHER M & NALEPA B. 2020. A comprehensive study of the impacts of oat β-glucan and bacterial curdlan on the activity of commercial starter culture in yogurt. Molecules 25: 5411. https://doi.org/10.3390/molecules25225411.
  » https://doi.org/10.3390/molecules25225411
• ATIK DS, DEMIRCI S, DEMIRCI T, SERT D, ÖZTÜRK HI & AKIN N. 2020. Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts. Braz Arch Biol Technol 63: e20190702. https://doi.org/10.1590/1678-4324-2020190702.
  » https://doi.org/10.1590/1678-4324-2020190702
• AYDINOL SONMEZ P & OZCAN T. 2022. Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides. Food Sci Technol 42: e61220. https://doi.org/10.1590/fst.61220.
  » https://doi.org/10.1590/fst.61220
• BARAK S & MUDGIL D. 2020. Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt. Biointerface Res Appl Chem 10: 5564-5568. https://doi.org/10.1590/fst.61220.
  » https://doi.org/10.1590/fst.61220
• BRÜLS M, FOROUTANPARSA S, MERLAND T, MALJAARS CEP, OLSTHOORN MMA, TAS RP & VOETS IK. 2023. Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels. Food Struct 38: 100352. https://doi.org/10.1016/j.foostr.2023.100352.
  » https://doi.org/10.1016/j.foostr.2023.100352
• BRÜLS-GILL M, FOROUTANPARSA S, MERLAND T, MALJAARS CEP, OLSTHOORN M, TAS RP & VOETS IK. 2024. Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy. Food Struct 42: 100390. https://doi.org/10.1016/j.foostr.2024.100390.
  » https://doi.org/10.1016/j.foostr.2024.100390
• DATA BRIDGE. 2024. Mercado de Iogurte - Relatório de Análise de Tamanho, Participação e Tendências do Mercado Global. Available at: https://www.databridgemarketresearch.com/pt/reports/global-yogurt-market Accessed on: December 9, 2025.
  » https://www.databridgemarketresearch.com/pt/reports/global-yogurt-market
• DAYAL D, GUPTA BMB, SURULINATHI GM & NANDA PM. 2021. Covid-19 and Type 1 Diabetes: A Scientometric Assessment of Global Publications based on the Scopus Database. J Young Pharmacists 13: s95-s100. https://doi.org/10.5530/jyp.2021.13s.77.
  » https://doi.org/10.5530/jyp.2021.13s.77
• DEMIRCI AS & GURBUZ B. 2023. Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization. J Tekirdag Agric Fac 20: 452-460. https://doi.org/10.33462/jotaf.1147570.
  » https://doi.org/10.33462/jotaf.1147570
• DEVECI G, ÇELIK E, AĞAGÜNDÜZ D, BARTKIENE E, ROCHA JMF & ÖZOGUL F. 2023. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation 9: 923. https://doi.org/10.3390/fermentation9100923.
  » https://doi.org/10.3390/fermentation9100923
• DIMITRELLOU D & KANDYLIS P. 2025. Acidification Kinetics, Culture Viability, Physicochemical and Antioxidant Characteristics of Yogurt Fortified with Apple Pulp. Fermentation 11: 466. https://doi.org/10.3390/fermentation11080466.
  » https://doi.org/10.3390/fermentation11080466
• DU H, WANG X, YANG H, ZHU F, CHENG J, PENG X, LIN Y & LIU X. 2023. Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt. Food Control 153: 109900. https://doi.org/10.1016/j.foodcont.2023.109900.
  » https://doi.org/10.1016/j.foodcont.2023.109900
• EL-KHOLY WM, AAMER RA & ALI ANA. 2020. Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt. Ann Agric Sci 65: 59-67. https://doi.org/10.1016/j.aoas.2020.02.001.
  » https://doi.org/10.1016/j.aoas.2020.02.001
• ERIS FR, PAMELA VY, KUSUMASARI S & MEIDRAWAN B. 2025. Extraction of inulin from Beneng tuber (Xanthosoma undipes) and its application to yogurt. Future Foods 9: 100339. https://doi.org/10.1016/j.fufo.2024.100339.
  » https://doi.org/10.1016/j.fufo.2024.100339
• EZE CM, AREMU KO, ALAMU EO & OKONKWO TM. 2021. Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt. Food Sci Nutr 9: 5477-5492. https://doi.org/10.1002/fsn3.2482.
  » https://doi.org/10.1002/fsn3.2482
• FAN X, LIU X, YAN Y, HUA D, LIU J, HUO D & LIU H. 2024a. Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt. J Texture Stud 55: e12818. https://doi.org/10.1111/jtxs.12818.
  » https://doi.org/10.1111/jtxs.12818
• FAN X, LIU X, YAN Y, HUA D, LUO K, HAO S, ZHU D, ZHOU D & LIU H. 2024b. Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern. Int J Biol Macromol 279: 135144. https://doi.org/10.1016/j.ijbiomac.2024.135144.
  » https://doi.org/10.1016/j.ijbiomac.2024.135144
• FARID HAMAD MNE, ABBAS HM & EL-SAYED EL-SABEA NBF. 2022. Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes. Egypt J Chem 65: 185-195. https://doi.org/10.21608/ejchem.2021.90566.4312.
  » https://doi.org/10.21608/ejchem.2021.90566.4312
• GE Z, BAO X, FENG X, YIN X, CHEN X & DONG M. 2022a. In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate. Int J Biol Macromol 216: 871-881. https://doi.org/10.1016/j.ijbiomac.2022.06.196.
  » https://doi.org/10.1016/j.ijbiomac.2022.06.196
• GE Z, BAO X, LI Z, CHEN X, LI W, RUI X, WU J, ZHANG Q & DONG M. 2022b. In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt. Int J Biol Macromol 208: 314-323. https://doi.org/10.3390/foods11121764.
  » https://doi.org/10.3390/foods11121764
• GE Z, YIN D, LI Z, CHEN X & DONG M. 2022c. Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts. Foods 11: 1764. https://doi.org/10.1016/j.ijbiomac.2022.03.116.
  » https://doi.org/10.1016/j.ijbiomac.2022.03.116
• GHADERI-GHAHFAROKHI M, YOUSEFVAND A, AHMADI GAVLIGHI H & ZAREI M. 2021. The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low-fat yoghurt. Int J Dairy Technol 74: 161-169. https://doi.org/10.1111/1471-0307.12739.
  » https://doi.org/10.1111/1471-0307.12739
• GNANARATHNA KADC, JAYASUMAMA MTLK, WERAGAMA KWDP, GUNASEKARA DCS, WEERASINGHA WVVR, CHANDRASEKARA A & PRASANNA PHP. 2022. Physicochemical and sensory attributes of inulin incorporated set yoghurt prepared using cow and buffalo milk. J Natl Sci Found Sri Lanka 50: 651-661. https://doi.org/10.4038/jnsfsr.v50i4.10688.
  » https://doi.org/10.4038/jnsfsr.v50i4.10688
• GOMEZ-BETANCUR AM, CARMONA-TAMAYO R, MARTÍNEZ-ÁLVAREZ OL, CASANOVA-YEPES H & TORRES-OQUENDO JD. 2022. Effect of fat substitution using long-chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse. J Food Process Eng 45: e13433. https://doi.org/10.1111/jfpe.13433.
  » https://doi.org/10.1111/jfpe.13433
• GUO D, YIN X, CHENG H, YE X & CHEN J. 2022. Evaluating Physicochemical and Sensory Properties of Functional Yogurt Supplemented with Glycyrrhiza Polysaccharide as Potential Replacement for Gelatin. Agriculture 12: 1289. https://doi.org/10.3390/agriculture12081289.
  » https://doi.org/10.3390/agriculture12081289
• HASSAN MNA, SALEM AS, HASSAN AA & ABOZIED HH. 2024. Development of Functional Low-Fat Yoghurt Fortified with Psyllium Husk Mucilage: Quality Attributes, Microstructure, and Antioxidant Characteristics. Acta Sci Pol Technol Aliment 23: 49-64. https://doi.org/10.17306/J.AFS.1218.
  » https://doi.org/10.17306/J.AFS.1218
• HOVJECKI M, RADOVANOVIC M, LEVIC SM, MIRKOVIC M, PERIC I, MILORADOVIC Z, JURINA IB & MIOCINOVIC J. 2024. Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties. Fermentation 10: 382. https://doi.org/10.3390/fermentation10080382.
  » https://doi.org/10.3390/fermentation10080382
• HU TG, TAN FX, LI L, AN KJ, ZOU B, WEN J, WU JJ, XIAO GS, YU YS & XU YJ. 2023. Structural elucidation and physicochemical properties of litchi polysaccharide with the promoting effect on exopolysaccharide production by Weissella confusa Int J Biol Macromol 253: 126944. https://doi.org/10.1016/j.ijbiomac.2023.126944.
  » https://doi.org/10.1016/j.ijbiomac.2023.126944
• HUANG T, TU Z, SHANGGUAN X, WANG H, ZAREI L & BANSAL N. 2021. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. Food Chem 343: 128413. https://doi.org/10.1016/j.ijbiomac.2023.126944.
  » https://doi.org/10.1016/j.ijbiomac.2023.126944
• INNOVA MARKET INSIGHTS. 2024. Yogurt trends in Europe. Dairy & dairy alternative innovation. Available at: https://www.innovamarketinsights.com/trends/yogurt-in-europe-dairy-dairy-alternative-trends/ Accessed on: December 9, 2025.
  » https://www.innovamarketinsights.com/trends/yogurt-in-europe-dairy-dairy-alternative-trends/
• JIAO Y, CHEN Q, ZHOU J, ZHANG H, CHEN H & ZHOU C. 2020. Improvement of exo-polysaccharides production and modeling kinetics by Armillaria luteo-virens Sacc Carbohydrate Research 456: 207. https://doi.org/10.1016/j.carres.2018.01.002.
  » https://doi.org/10.1016/j.carres.2018.01.002
• KARAMAN S & OZCAN T. 2021. Determination of gelation properties and bio-therapeutic potential of black carrot fibre-enriched functional yoghurt produced using pectin and gum arabic as prebiotic. Int J Dairy Technol 74: 505-517. https://doi.org/10.1016/j.carres.2018.01.002.
  » https://doi.org/10.1016/j.carres.2018.01.002
• KARIMI I, GHOWSI M, MOHAMMED LJ, HAIDARI Z, NAZARI K & SCHLOTH HB. 2025. Inulin as a Biopolymer; Chemical Structure, Anticancer Effects, Nutraceutical Potential and Industrial Applications: A Comprehensive Review. Polymers 17: 412. https://doi.org/10.3390/polym17030412.
  » https://doi.org/10.3390/polym17030412
• KHIDER M, EL-READI MZ, ABDALRAHIM S, ZOHRI AN, IBRAHIM IM, ABULREESH HH, AHMAD I & ELBANNA K. 2022. Functional Low-fat Set Yogurt Enhanced with Microbial Exo-polysaccharides-mediated Anticancer Activity. J Pure Appl Microbiol 16: 2601-2618. https://doi.org/10.22207/JPAM.16.4.26.
  » https://doi.org/10.22207/JPAM.16.4.26
• KHUBBER S, CHATURVEDI K, THAKUR N, SHARMA N & YADAV SK. 2021. Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking. Food Hydrocoll 111: 106240. https://doi.org/10.1016/j.foodhyd.2020.106240.
  » https://doi.org/10.1016/j.foodhyd.2020.106240
• KOCER E & KILIC-AKYILMAZ M. 2022. Impact of inulin and stabilizers on rehydration, stability, and physical properties after reconstitution of yoghurt powder. J Food Process Preserv 46: e17001. https://doi.org/10.1111/jfpp.17001.
  » https://doi.org/10.1111/jfpp.17001
• KYCIA K, CHLEBOWSKA-ŚMIGIEL A, SZYDŁOWSKA A, SOKÓŁ E, ZIARNO M & GNIEWOSZ M. 2020. Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality. LWT 128: 109414. https://doi.org/10.1016/j.lwt.2020.109414.
  » https://doi.org/10.1016/j.lwt.2020.109414
• LAGRANGE W, WHITSETT D & BURRIS C. 2015. Global Market for Dairy Proteins. J Food Sci 80: 16-22. https://doi.org/10.1111/1750-3841.12803.
  » https://doi.org/10.1111/1750-3841.12803
• LAKSONO AT, MISHRA M, MULYANA B & KOVÁCS J. 2024. Exploring the Mediterranean tsunami research landscape: scientometric insights and future prospects. Environ Syst Res 13: 14. https://doi.org/10.1186/s40068-024-00344-9.
  » https://doi.org/10.1186/s40068-024-00344-9
• LEAL MRS & ALBUQUERQUE PBS. 2020. Production of Films Based on a Regional Brazilian Polysaccharide: Potential Application in the Food and Biomedical Areas. Biomed J Sci Tech Res 25: 18928-18933. https://doi.org/10.26717/BJSTR.2020.25.004245.
  » https://doi.org/10.26717/BJSTR.2020.25.004245
• LEAL MRS, ALBUQUERQUE PBS, RODRIGUES NER, SILVA PMS, DE OLIVEIRA WF, CORREIA MTS, KENNEDY JF & COELHO LCB B. 2024. A review on the use of polysaccharides as thickeners in yogurts. Carbohydr Polym Technol Appl 8: 100547. https://doi.org/10.1016/j.carpta.2024.100547.
  » https://doi.org/10.1016/j.carpta.2024.100547
• LEAL MRS, ANTÔNIO PGS, SAMPAIO CLA, YARA R & ALBUQUERQUE PBS. 2021. Otimização de Protocolo de Extração Etanólica de Polissacarídeos Contidos em Diferentes Sementes de Plantas. Rev Bras Agrotecnol 11: 49-56. https://doi.org/10.35818/acta.v11i2.1003.
  » https://doi.org/10.35818/acta.v11i2.1003
• LI G, GUO Q, CHEN Q, OUYANG K, XIE H, XIONG H, DU Y & ZHAO Q. 2024a. Valorizing Arthrospira cell residues into polysaccharides: Characterization and application in yogurt. Food Chem 461: 140902. https://doi.org/10.1016/j.foodchem.2024.140902.
  » https://doi.org/10.1016/j.foodchem.2024.140902
• LI J, MIAO Y, GUO C, TANG Y, XIN S, FAN Z, SU Y & LI Q. 2024b. Ultrasound combined mechanical wall-breaking extraction of new Ganoderma leucocontextum polysaccharides and their application as a structural and functional improver in set fat-free goat yogurt production. Food Chem 468: 142374. https://doi.org/10.1016/j.foodchem.2024.142374.
  » https://doi.org/10.1016/j.foodchem.2024.142374
• LIN L, QIAN X, HE J, SHAO Y, ZENG Y, TANG M, FANG Y, JIANG X & DING J. 2024. Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides. Food Chem 466: 142255. https://doi.org/10.1016/j.foodchem.2024.142255.
  » https://doi.org/10.1016/j.foodchem.2024.142255
• LIN Y, XU Q, LI X & SHAO P. 2022. Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt. Curr Res Food Sci 5: 1061-1070. https://doi.org/10.1016/j.crfs.2022.06.008.
  » https://doi.org/10.1016/j.crfs.2022.06.008
• LUO Y, LI Y, QIN X, LU H, WANG H, XIE R & LIU X. 2024. Effects of oxidized konjac glucomannan on physicochemical and sensory properties of set-style yoghurt. Int Dairy J 154: 105909. https://doi.org/10.1016/j.idairyj.2024.105909.
  » https://doi.org/10.1016/j.idairyj.2024.105909
• LUO Y, PAUER W & LUINSTRA GA. 2025. Nonlinear Viscoelasticity of and Structural Modulation in Guar Gum-Enhanced Triple-Network Hydrogels. Polymers 17: 597. https://doi.org/10.3390/polym17040597.
  » https://doi.org/10.3390/polym17040597
• MAHMOUDI I, MOUSSA OB, BOULARES M, CHOUAIBI M & HASSOUNA M. 2022. Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects. Mljekarstvo 72: 201-212. https://doi.org/10.15567/mljekarstvo.2022.0307.
  » https://doi.org/10.15567/mljekarstvo.2022.0307
• MALLAKPOUR S, TABESH F & HUSSAIN CM. 2022. Potential of tragacanth gum in the industries: a short journey from past to the future. Polym Bull 80: 4643-4662. https://doi.org/10.1007/s00289-022-04282-3.
  » https://doi.org/10.1007/s00289-022-04282-3
• MARETE PK, MARIGA AM, HUKA G, MUSALIA L, MARETE E, MATHARA JM & ARIMI JM. 2024. Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt. Appl Food Res 4: 100469. https://doi.org/10.1016/j.afres.2024.100469.
  » https://doi.org/10.1016/j.afres.2024.100469
• MARTIROSYAN D & STRATTON S. 2023. Quantum and tempus theories of function food science in practice. Funct Food Sci 3: 55-62. https://doi.org/10.31989/ffs.v3i2.1077.
  » https://doi.org/10.31989/ffs.v3i2.1077
• MEHRINEJAD CHOOBARI SZ, SARI AA & DARAEI GARMAKHANY A. 2021. Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low-fat set yoghurt. Food Sci Nutr 9: 1040-1049. https://doi.org/10.1002/fsn3.2072.
  » https://doi.org/10.1002/fsn3.2072
• MOBASSERFAR R, SHIRI A, MOFID V, SHAHIDI NOGHABI M & GHARIBZAHEDI SMT. 2024. Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels – Optimization and characterization. Int J Biol Macromol 282: 137139. https://doi.org/10.1016/j.ijbiomac.2024.137139.
  » https://doi.org/10.1016/j.ijbiomac.2024.137139
• MOHAMMED O, DYAB N, KHEADR E & DABOUR N. 2021. Effectiveness of inulin-type on the iron bioavailability in anemic female rats fed bio-yogurt. RSC Adv 11: 1928-1938. https://doi.org/10.1039/D0RA09520F.
  » https://doi.org/10.1039/D0RA09520F
• MORDOR INTELLIGENCE. 2024. Africa Yogurt Market Size, Competitors, Trends & Forecast. Available at: https://www.researchandmarkets.com/report/africa-yogurt-market Accessed on: December 9, 2025.
  » https://www.researchandmarkets.com/report/africa-yogurt-market
• NGUYEN VL, NGUYEN NN, DO AD, NGUYEN TS & NGUYEN QD. 2024. Exopolysaccharides from Weissella cibaria isolated from oats: isolation, characterisation and its application in improving the texture of set-type yogurt. Int J Food Sci Technol 59(12): 9532-9546. https://doi.org/10.1111/ijfs.17603.
  » https://doi.org/10.1111/ijfs.17603
• OBAROAKPO JU, LIU L, ZHANG S, LU J, LIU L, PANG X & LV J. 2020. In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt. Food Chem 324: 126857. https://doi.org/10.1016/j.foodchem.2020.126857.
  » https://doi.org/10.1016/j.foodchem.2020.126857
• OLAGUNJU A, OMOBA O, ENUJIUGHA V, ALASHI A & ALUKO R. 2020. Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt. Foods 9: 957. https://doi.org/10.3390/foods9070957.
  » https://doi.org/10.3390/foods9070957
• ORTIZ-DELEÓN AM, ROMÁN-GUERRERO A, SANDOVAL-CASTILLA O, CUEVAS-BERNARDINO JC & VERNON-CARTER EJ. 2023. Effect of the addition of an emulgel based on whey protein isolate-alginate-inulin complex on the physicochemical and textural properties of reduced-fat set yoghurt. Int J Food Sci Technol 58: 6844-6854. https://doi.org/10.1111/ijfs.16781.
  » https://doi.org/10.1111/ijfs.16781
• OSELU S, EBERE R, HUKA G, MUSALIA L, MARETE E, MATHARA JM, MWOBOBIA F & ARIMI JM. 2022. Production and characterisation of camel milk yoghurt containing different types of stabilising agents. Heliyon 8: e11816. https://doi.org/10.1016/j.heliyon.2022.e11816.
  » https://doi.org/10.1016/j.heliyon.2022.e11816
• OZCAN T & KARAMAN S. 2021. Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre. Mljekarstvo 71: 204-212. https://doi.org/10.15567/mljekarstvo.2021.0305.
  » https://doi.org/10.15567/mljekarstvo.2021.0305
• ÖZMERT ERGIN S, GÜN İ, KARA R, SOYUÇOK A & ALBAYRAK KARAOĞLU A. 2024. The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage. Food Technol Biotechnol 62: 205-217. https://doi.org/10.17113/ftb.62.02.24.8451.
  » https://doi.org/10.17113/ftb.62.02.24.8451
• PATTAWEE N & SIRIWONGWILAICHAT P. 2024. Optimisation of pectin, solid content, and emulsifier for coconut milk set yoghurt analogue using response surface methodology. Int Food Res J 31: 991-1002. https://doi.org/10.47836/ifrj.31.5.07.
  » https://doi.org/10.47836/ifrj.31.5.07
• POURSHAMOHAMMAD S, AMRANI M, SARABI-AGHDAM V, ABEDI AS & MAHMOUDZADEH M. 2024. Investigating the surfactant-to-oil ratio, type of ripening inhibitor, and modified starch on the stability of Carum copticum essential oil nanoemulsions: Application in yoghurt drink. J Agric Food Res 16: 101207. https://doi.org/10.1016/j.jafr.2024.101207.
  » https://doi.org/10.1016/j.jafr.2024.101207
• RAGAB TIM, BADAWI KRM, NAEEM MA, HELMY WA & GAMAL SHALABY AS. 2023. Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow’s milk. Heliyon 9: e17330. https://doi.org/10.1016/j.heliyon.2023.e17330.
  » https://doi.org/10.1016/j.heliyon.2023.e17330
• RAMAN R, SREENIVASAN A, SURESH M & NEDUNGADI P. 2024. Mapping biomimicry research to sustainable development goals. Sci Rep 14: 18613. https://doi.org/10.1038/s41598-024-69634-9.
  » https://doi.org/10.1038/s41598-024-69634-9
• SANGKAM J, CHAIKHAM P, BAIPONG S, WONGSEWASAKUN P & APICHARTSRANGKOON A. 2023. Strengthening the Growth of Probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 and Texture of Pressurized Corn-Milk Yoghurt using Whey Protein Concentrate and Xanthan Gum. Curr Res Nutr Food Sci 11: 751-761. https://doi.org/10.12944/CRNFSJ.11.2.22.
  » https://doi.org/10.12944/CRNFSJ.11.2.22
• SARKER A, JUNG Y & SIDDIQUI R. 2023. Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties. Int J Food Sci Technol 58: 5745-5756. https://doi.org/10.1111/ijfs.16616.
  » https://doi.org/10.1111/ijfs.16616
• SARMADI B, NIKMARAM P, MORTAZAVIAN AM, KIANI H, MOUSAVI M, KHANNIRI E, MOHAMMADI R & DA CRUZ AG. 2022. High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin. Appl Food Biotechnol 9: 91-102. https://doi.org/10.22037/afb.v9i2.36873.
  » https://doi.org/10.22037/afb.v9i2.36873
• SAY D, SOLTANI M & GÜZELER N. 2020. Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder. Mljekarstvo 70: 313-324. https://doi.org/10.15567/mljekarstvo.2020.0406.
  » https://doi.org/10.15567/mljekarstvo.2020.0406
• SHAFIZADEH A, GOLESTAN L, AHMADI M, DARJANI P & GHORBANI-HASANSARAEI A. 2024. Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes. Food Sci Technol Int 30: 97-106. https://doi.org/10.1177/10820132221140026.
  » https://doi.org/10.1177/10820132221140026
• SIKOMBE TW, MOONGA HB, LINNEMANN AR, SMID EJ & SCHOUSTRA SE. 2024. The effect of storage temperature on the physicochemical characteristics, volatile compounds and microbial community of a traditionally fermented dairy product. LWT 227: 118035. https://doi.org/10.1016/j.lwt.2024.118035.
  » https://doi.org/10.1016/j.lwt.2024.118035
• SINGH TP, VERMA AK, RAJKUMAR V, CHATLI MK, ARORA S & RAI B. 2024. Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt. J Food Sci Technol 61: 1598-1608. https://doi.org/10.1007/s13197-023-05891-2.
  » https://doi.org/10.1007/s13197-023-05891-2
• SULTANA N. 2023. Biological Properties and Biomedical Applications of Pectin and Pectin-Based Composites: A Review. Molecules 28: 7974. https://doi.org/10.3390/molecules28247974.
  » https://doi.org/10.3390/molecules28247974
• SWIADER K, FLOROWSKA A & KONISIEWICZ Z. 2021. The sensory quality and the textural properties of functional oolong tea-infused set type yoghurt with inulin. Foods 10: 1242. https://doi.org/10.3390/foods10061242.
  » https://doi.org/10.3390/foods10061242
• SZOŁTYSIK M, KUCHARSKA AZ, DĄBROWSKA A, ZIĘBA T, BOBAK Ł & CHRZANOWSKA J. 2021. Effect of Two Combined Functional Additives on Yoghurt Properties. Foods 10: 1159. https://doi.org/10.3390/foods10061159.
  » https://doi.org/10.3390/foods10061159
• TANG R, LU Y, HOU C, PENG J, WANG W & GUO X. 2020. Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts. J Food Qual 2020: 2048756. https://doi.org/10.1155/2020/2048756.
  » https://doi.org/10.1155/2020/2048756
• TOSIF MM, BAINS A, GOKSEN G, REHMAN MZ, ALI N, KARABULUT G & CHAWLA P. 2024. A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation. Food Chem X 24: 101920. https://doi.org/10.1016/j.fochx.2024.101920.
  » https://doi.org/10.1016/j.fochx.2024.101920
• VIGNESH A, AMAL TC, SARVALINGAM A & VASANTH K. 2024. A review on the influence of nutraceuticals and functional foods on health. Food Chem Adv 5: 100749. https://doi.org/10.1016/j.focha.2024.100749.
  » https://doi.org/10.1016/j.focha.2024.100749
• WANG J, LIU B, QI Y, WU D, LIU X, LIU C, GAO Y, SHI J, FANG L & MIN W. 2022. Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt. Int J Biol Macromol 206: 148-158. https://doi.org/10.1016/j.ijbiomac.2022.02.046.
  » https://doi.org/10.1016/j.ijbiomac.2022.02.046
• WANG L, ZHANG F, ZHENG B, ZHANG Y & PAN L. 2023. Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage. Curr Res Food Sci 7: 100536. https://doi.org/10.1016/j.crfs.2023.100536.
  » https://doi.org/10.1016/j.crfs.2023.100536
• WANG Y, ZOU Y, FANG Q, FENG R, ZHANG J, ZHOU W & WEI Q. 2024. Polysaccharides from Brasenia schreberi with Great Antioxidant Ability and the Potential Application in Yogurt. Molecules 29: 150. https://doi.org/10.3390/molecules29010150.
  » https://doi.org/10.3390/molecules29010150
• WEI G, DAI X, ZHAO B, LI Z, TAO J, WANG T & HUANG A. 2023. Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt. Food Hydrocoll 144: 108993. https://doi.org/10.1016/j.foodhyd.2023.108993.
  » https://doi.org/10.1016/j.foodhyd.2023.108993
• XIE Q, FAN B, TAO R, WANG F & SUN Y. 2025. A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation. Food Front 6: 1645-1657. https://doi.org/10.1002/fft2.483.
  » https://doi.org/10.1002/fft2.483
• XU M, PAN L, ZHOU Z & HAN Y. 2022. Structural characterization of levan synthesized by a recombinant levansucrase and its application as yogurt stabilizers. Carbohydr Polym 291: 119519. https://doi.org/10.1016/j.carbpol.2022.119519.
  » https://doi.org/10.1016/j.carbpol.2022.119519
• XUE YT, REN GQ, LIU YX, JIANG XY, ZHANG CY & WANG Q. 2023. Fermentation process optimization and efficacy evaluation of functional yoghurt supplemented with Inonotus obliquus polysaccharide. J Food Meas Charact 17: 4002-4014. https://doi.org/10.10007/s11694-023-01931-1.
  » https://doi.org/10.10007/s11694-023-01931-1
• YIN M, YANG D, LAI S & YANG H. 2021. Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt. LWT 147: 111643. https://doi.org/10.1016/j.lwt.2021.111643.
  » https://doi.org/10.1016/j.lwt.2021.111643
• YU D, KWON G, AN J, LIM YS, JHOO JW & CHUNG D. 2021. Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt. Int Dairy J 115: 104915. https://doi.org/10.1016/j.idairyj.2020.104915.
  » https://doi.org/10.1016/j.idairyj.2020.104915
• ZENG Z, WANG L, ZHANG Z, ZHANG Y, ZHENG B, YANG J & PAN L. 2024. Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt. Food Biosci 60: 104401. https://doi.org/10.1016/j.fbio.2024.104401.
  » https://doi.org/10.1016/j.fbio.2024.104401
• ZHANG DY, QI JR, JIANG WX, LIAO JS & YANG XQ. 2021. Extraction and characterisation of pectin polysaccharide from soybean dreg and its dispersion stability in acidified milk drink. Int J Food Sci Technol 56: 5651-5661. https://doi.org/10.1111/ijfs.15243.
  » https://doi.org/10.1111/ijfs.15243
• ZHANG Y, WEI W, MA W, YUAN A, MA F, XUE Y & ZHANG J. 2024. Effects of Dioscorea opposita mucilage addition on the physicochemical properties, texture, and stability of set-type yogurt. LWT 206: 116586. https://doi.org/10.1016/j.lwt.2024.116586.
  » https://doi.org/10.1016/j.lwt.2024.116586
• ZHONG M, MIAO Y, LAN Y, MA Q, LI K & CHEN W. 2024. Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt. Int J Biol Macromol 276: 133785. https://doi.org/10.1016/j.ijbiomac.2024.133785.
  » https://doi.org/10.1016/j.ijbiomac.2024.133785

Correspondence

Correspondence to: Makyson Roberto Silva Leal [e-mail]

Handling editor

Gisele da Rocha

Publication Dates

• Publication in this collection
  09 Nov 2026
• Date of issue
  2026

History

• Received
  21 Feb 2026
• Accepted
  11 Aug 2026