Development of functional yogurt enriched with Andean blueberry (Vaccinium floribundum Kunth): bioactive compounds, physicochemical properties, microbiological quality and sensory acceptability

This study aimed to develop a functional yogurt enriched with Vaccinium floribundum Kunth (Andean blueberry) jelly and to evaluate its physicochemical properties, bioactive compounds, microbiological quality, and sensory acceptability. Four formulations were prepared, including a control and treatments with 5%, 10%, and 15% fruit jelly. The results showed that the incorporation of fruit jelly significantly increased total soluble solids, total solids, and carbohydrate content, while maintaining physicochemical stability. The formulation containing 15% jelly (T3) exhibited the highest sensory acceptability (p < 0.05), particularly in flavor and consistency. In addition, T3 showed a marked increase in anthocyanins, total polyphenols, and antioxidant capacity compared to the control sample. Microbiological analysis confirmed the absence of total coliforms and acceptable levels of yeasts and molds. The enriched yogurt also demonstrated a reduction in yeast counts, suggesting a potential antimicrobial effect of fruit-derived bioactive compounds. From a nutritional perspective, the increase in antioxidant compounds may contribute to reducing oxidative stress and supporting the prevention of chronic diseases. These findings highlight the potential of V. floribundum Kunth as a functional ingredient for the development of innovative dairy products with added health value.