Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures
- Autores
- Oliveira de Souza de Azevedo, Pamela; Aliakbarianb, Bahar; Casazza, Alessandro Alberto; Leblanc, Jean Guy Joseph; Perego, Patrizia; Pinheiro de Souza Oliveira, Ricardo
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The addition of polyphenolic compounds to probiotic dairy products has been proposed as a promising strategy to enhance the beneficial health effects of milk-derived functional foods. In this study, probiotic fermented skim milk was supplemented with pomace extracts obtained from Pinot Noir, Freisa, Croatina and Barbera grape varieties. Regarding acidification kinetics, the addition of Pinot Noir extract increased the maximum acidification rate (Vmax) of skim milk by 39.4% compared with control (no pomace extract supplementation). The time required to complete the fermentation (tpH4.5 = 3.5 h) was shortened when grape pomace extracts were added to the fermented skim milk. It was also observed that after 28 days of storage at 4 °C, polyphenolic compound supplementations had a positive effect on cell viability of both Streptococcus thermophilus and Lactobacillus acidophilus. The concentration of polyphenols was also determined in the fermented skim milk samples. These results suggest that Streptococcus thermophilus and Lactobacillus acidophilus can metabolize the supplemented polyphenols, although not all to the same extent. Moreover, this study demonstrates the feasibility of adding phenolic compounds to probiotic products in order to further improve their functional health properties.
Fil: Oliveira de Souza de Azevedo, Pamela. Universidade de Sao Paulo; Brasil
Fil: Aliakbarianb, Bahar. Michigan State University; Estados Unidos. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia
Fil: Casazza, Alessandro Alberto. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Perego, Patrizia. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia
Fil: Pinheiro de Souza Oliveira, Ricardo. Universidade de Sao Paulo; Brasil - Materia
-
Probiotic
Lactobacillus Acidophilus
Pomace Extracts
Polyphenols Compounds
Skim Milk - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/81432
Ver los metadatos del registro completo
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Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic culturesOliveira de Souza de Azevedo, PamelaAliakbarianb, BaharCasazza, Alessandro AlbertoLeblanc, Jean Guy JosephPerego, PatriziaPinheiro de Souza Oliveira, RicardoProbioticLactobacillus AcidophilusPomace ExtractsPolyphenols CompoundsSkim Milkhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The addition of polyphenolic compounds to probiotic dairy products has been proposed as a promising strategy to enhance the beneficial health effects of milk-derived functional foods. In this study, probiotic fermented skim milk was supplemented with pomace extracts obtained from Pinot Noir, Freisa, Croatina and Barbera grape varieties. Regarding acidification kinetics, the addition of Pinot Noir extract increased the maximum acidification rate (Vmax) of skim milk by 39.4% compared with control (no pomace extract supplementation). The time required to complete the fermentation (tpH4.5 = 3.5 h) was shortened when grape pomace extracts were added to the fermented skim milk. It was also observed that after 28 days of storage at 4 °C, polyphenolic compound supplementations had a positive effect on cell viability of both Streptococcus thermophilus and Lactobacillus acidophilus. The concentration of polyphenols was also determined in the fermented skim milk samples. These results suggest that Streptococcus thermophilus and Lactobacillus acidophilus can metabolize the supplemented polyphenols, although not all to the same extent. Moreover, this study demonstrates the feasibility of adding phenolic compounds to probiotic products in order to further improve their functional health properties.Fil: Oliveira de Souza de Azevedo, Pamela. Universidade de Sao Paulo; BrasilFil: Aliakbarianb, Bahar. Michigan State University; Estados Unidos. University of Genoa. Department of Civil, Chemical and Environmental Engineering; ItaliaFil: Casazza, Alessandro Alberto. University of Genoa. Department of Civil, Chemical and Environmental Engineering; ItaliaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Perego, Patrizia. University of Genoa. Department of Civil, Chemical and Environmental Engineering; ItaliaFil: Pinheiro de Souza Oliveira, Ricardo. Universidade de Sao Paulo; BrasilElsevier2018-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81432Oliveira de Souza de Azevedo, Pamela; Aliakbarianb, Bahar; Casazza, Alessandro Alberto; Leblanc, Jean Guy Joseph; Perego, Patrizia; et al.; Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures; Elsevier; PharmaNutrition; 6; 2; 6-2018; 64-682213-4344CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.phanu.2018.03.001info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2213434417301287?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:15Zoai:ri.conicet.gov.ar:11336/81432instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:15.775CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures |
title |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures |
spellingShingle |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures Oliveira de Souza de Azevedo, Pamela Probiotic Lactobacillus Acidophilus Pomace Extracts Polyphenols Compounds Skim Milk |
title_short |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures |
title_full |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures |
title_fullStr |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures |
title_full_unstemmed |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures |
title_sort |
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures |
dc.creator.none.fl_str_mv |
Oliveira de Souza de Azevedo, Pamela Aliakbarianb, Bahar Casazza, Alessandro Alberto Leblanc, Jean Guy Joseph Perego, Patrizia Pinheiro de Souza Oliveira, Ricardo |
author |
Oliveira de Souza de Azevedo, Pamela |
author_facet |
Oliveira de Souza de Azevedo, Pamela Aliakbarianb, Bahar Casazza, Alessandro Alberto Leblanc, Jean Guy Joseph Perego, Patrizia Pinheiro de Souza Oliveira, Ricardo |
author_role |
author |
author2 |
Aliakbarianb, Bahar Casazza, Alessandro Alberto Leblanc, Jean Guy Joseph Perego, Patrizia Pinheiro de Souza Oliveira, Ricardo |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Probiotic Lactobacillus Acidophilus Pomace Extracts Polyphenols Compounds Skim Milk |
topic |
Probiotic Lactobacillus Acidophilus Pomace Extracts Polyphenols Compounds Skim Milk |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The addition of polyphenolic compounds to probiotic dairy products has been proposed as a promising strategy to enhance the beneficial health effects of milk-derived functional foods. In this study, probiotic fermented skim milk was supplemented with pomace extracts obtained from Pinot Noir, Freisa, Croatina and Barbera grape varieties. Regarding acidification kinetics, the addition of Pinot Noir extract increased the maximum acidification rate (Vmax) of skim milk by 39.4% compared with control (no pomace extract supplementation). The time required to complete the fermentation (tpH4.5 = 3.5 h) was shortened when grape pomace extracts were added to the fermented skim milk. It was also observed that after 28 days of storage at 4 °C, polyphenolic compound supplementations had a positive effect on cell viability of both Streptococcus thermophilus and Lactobacillus acidophilus. The concentration of polyphenols was also determined in the fermented skim milk samples. These results suggest that Streptococcus thermophilus and Lactobacillus acidophilus can metabolize the supplemented polyphenols, although not all to the same extent. Moreover, this study demonstrates the feasibility of adding phenolic compounds to probiotic products in order to further improve their functional health properties. Fil: Oliveira de Souza de Azevedo, Pamela. Universidade de Sao Paulo; Brasil Fil: Aliakbarianb, Bahar. Michigan State University; Estados Unidos. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia Fil: Casazza, Alessandro Alberto. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Perego, Patrizia. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia Fil: Pinheiro de Souza Oliveira, Ricardo. Universidade de Sao Paulo; Brasil |
description |
The addition of polyphenolic compounds to probiotic dairy products has been proposed as a promising strategy to enhance the beneficial health effects of milk-derived functional foods. In this study, probiotic fermented skim milk was supplemented with pomace extracts obtained from Pinot Noir, Freisa, Croatina and Barbera grape varieties. Regarding acidification kinetics, the addition of Pinot Noir extract increased the maximum acidification rate (Vmax) of skim milk by 39.4% compared with control (no pomace extract supplementation). The time required to complete the fermentation (tpH4.5 = 3.5 h) was shortened when grape pomace extracts were added to the fermented skim milk. It was also observed that after 28 days of storage at 4 °C, polyphenolic compound supplementations had a positive effect on cell viability of both Streptococcus thermophilus and Lactobacillus acidophilus. The concentration of polyphenols was also determined in the fermented skim milk samples. These results suggest that Streptococcus thermophilus and Lactobacillus acidophilus can metabolize the supplemented polyphenols, although not all to the same extent. Moreover, this study demonstrates the feasibility of adding phenolic compounds to probiotic products in order to further improve their functional health properties. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/81432 Oliveira de Souza de Azevedo, Pamela; Aliakbarianb, Bahar; Casazza, Alessandro Alberto; Leblanc, Jean Guy Joseph; Perego, Patrizia; et al.; Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures; Elsevier; PharmaNutrition; 6; 2; 6-2018; 64-68 2213-4344 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/81432 |
identifier_str_mv |
Oliveira de Souza de Azevedo, Pamela; Aliakbarianb, Bahar; Casazza, Alessandro Alberto; Leblanc, Jean Guy Joseph; Perego, Patrizia; et al.; Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures; Elsevier; PharmaNutrition; 6; 2; 6-2018; 64-68 2213-4344 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.phanu.2018.03.001 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2213434417301287?via%3Dihub |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844614068150730752 |
score |
13.070432 |