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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/81432
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/81432
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:44:19Zoai: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:34982025-10-22 11:44:19.74CONICET 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_ 1846782137371459584
score 12.982451

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