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Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review
Wan Maizura Farhana Wan-Mazlan1, Muhammad Ameer Ushidee-Radzi2, Chong Shin-Yee2
1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Journal of Food Science
|July 24, 2026
Summary
This review explores the engineering of gamma-aminobutyric acid (GABA)-enriched frozen yogurt for cognitive health. It details microbial production, fermentation, and processing techniques to create a stable, functional dairy product.
Area of Science:
- Food Science and Technology
- Microbiology
- Nutritional Science
Background:
- Growing consumer interest in functional foods for cognitive and neurological well-being.
- γ-aminobutyric acid (GABA) shows potential for neurophysiological roles, but specific evidence for GABA-enriched frozen yogurt is lacking.
- This review focuses on the technological and engineering aspects of GABA-enriched frozen yogurt production.
Purpose of the Study:
- To synthesize recent advances in microbial biosynthesis and engineering strategies for producing high-quality GABA-enriched frozen yogurt.
- To discuss technologies and processing steps critical for achieving desired physicochemical properties.
- To identify challenges and future perspectives in developing GABA-enriched frozen yogurt as a functional food.
Main Methods:
- Review of literature on microbial strain selection (e.g., Levilactobacillus brevis, Lactiplantibacillus plantarum) and fermentation optimization.
- Analysis of critical processing steps: homogenization, aging, and dynamic freezing.
- Discussion of advanced technologies like high-pressure processing, microfluidization, and cryoprotectant use.
Main Results:
- Key processing parameters and technologies for producing GABA-enriched frozen yogurt with target physicochemical properties (e.g., total solids, overrun) are outlined.
- Strategies for enhancing GABA biosynthesis and stability during processing and storage are explored.
- Challenges in scaling production, maintaining GABA stability, and regulatory navigation are identified.
Conclusions:
- GABA-enriched frozen yogurt is a promising functional dairy product for cognitive wellness, contingent on technological advancements.
- Further research into nanoencapsulation, synbiotics, and computational modeling can optimize its development.
- Addressing production challenges is crucial for realizing the potential of GABA-enriched frozen yogurt.
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