Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability

被引：62

作者：

dos Santos, Karina M. O. ^{[1
]}

de Oliveira, Isabel C. ^{[2
,3
]}

Lopes, Marcos A. C. ^{[3
]}

Gil Cruz, Ana Paula ^{[4
]}

Buriti, Flavia C. A. ^{[3
,5
]}

Cabral, Lourdes M. ^{[1
]}

机构：

[1] EMBRAPA Agroindustria Alimentos, Rio De Janeiro, RJ, Brazil

[2] IFCE, Campus Sobral, Sobral, Ceara, Brazil

[3] EMBRAPA Embrapa Caprinos & Ovinos, Sobral, Ceara, Brazil

[4] Fed Univ Rio Janeiro, Inst Chem, Rio De Janeiro, RJ, Brazil

[5] State Univ Paraiba, Dept Pharm, Campina Grande, Brazil

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2017年 / 97卷 / 04期

关键词：

fermented milk; Lactobacillus rhamnosus; grape polyphenols; dairy products; functional foods; ANTIOXIDANT DIETARY FIBER; POLYPHENOLS; IMPACT; TEA; YOGURT; JUICE; MICE; FOOD; RED; L;

D O I：

10.1002/jsfa.7836

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: Grape pomace is a source of phenolic compounds, which are associated with health benefits in humans. Additionally, fermented dairy foods with probiotics can be good vehicles to deliver these bioactive compounds. The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and viability of Lactobacillus acidophilus LA-5 or Lactobacillus rhamnosus HN001 in fermented goat milks prepared with grape juice were investigated. RESULTS: The TP concentration increased significantly in fermented milks with the addition of GPE. A protective effect of GPE on the viability of L. acidophilus was observed. However, after 14 days of storage, the populations of L. acidophilus were significantly lower when compared with those of L. rhamnosus, and only the last probiotic maintained its viability above 7 log CFU mL(-1) throughout the period investigated. The sensory scores of flavor, color and overall acceptability of the fermented milk containing L. rhamnosus HN001 were significantly increased when GPE was added. CONCLUSION: The use of GPE might increase the functionality of probiotic fermented goat milk processed with L. rhamnosus HN001 and grape juice because grape polyphenols are known for their antioxidant properties and positive effect on the modulation of gut microbiota. (C) 2016 Society of Chemical Industry

引用

页码：1108 / 1115

页数：8

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