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Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.
J Sci Food Agric. 2017 Mar; 97(4):1108-1115.JS

Abstract

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. © 2016 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Dos Santos KM
EMBRAPA Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
de Oliveira IC
Federal Institute of Ceará - IFCE, Campus Sobral, Sobral, CE, Brazil. EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil.
Lopes MA
EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil.
Cruz AP
Federal University of Rio de Janeiro (UFRJ), Institute of Chemistry, Rio de Janeiro, RJ, Brazil.
Buriti FC
EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil. State University of Paraíba (UEPB), Department of Pharmacy, Campina Grande, PB, Brazil.
Cabral LM
EMBRAPA Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.

MeSH

AnimalsBacteriaBifidobacteriumColorConsumer BehaviorCultured Milk ProductsFood HandlingFruitGoatsHumansLactobacillus acidophilusLacticaseibacillus rhamnosusMilkPhenolsPolyphenolsProbioticsTasteVitis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27282819

Citation

Dos Santos, Karina Mo, et al. "Addition of Grape Pomace Extract to Probiotic Fermented Goat Milk: the Effect On Phenolic Content, Probiotic Viability and Sensory Acceptability." Journal of the Science of Food and Agriculture, vol. 97, no. 4, 2017, pp. 1108-1115.
Dos Santos KM, de Oliveira IC, Lopes MA, et al. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability. J Sci Food Agric. 2017;97(4):1108-1115.
Dos Santos, K. M., de Oliveira, I. C., Lopes, M. A., Cruz, A. P., Buriti, F. C., & Cabral, L. M. (2017). Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability. Journal of the Science of Food and Agriculture, 97(4), 1108-1115. https://doi.org/10.1002/jsfa.7836
Dos Santos KM, et al. Addition of Grape Pomace Extract to Probiotic Fermented Goat Milk: the Effect On Phenolic Content, Probiotic Viability and Sensory Acceptability. J Sci Food Agric. 2017;97(4):1108-1115. PubMed PMID: 27282819.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability. AU - Dos Santos,Karina Mo, AU - de Oliveira,Isabel C, AU - Lopes,Marcos Ac, AU - Cruz,Ana Paula Gil, AU - Buriti,Flávia Ca, AU - Cabral,Lourdes M, Y1 - 2016/07/06/ PY - 2015/09/08/received PY - 2016/05/10/revised PY - 2016/06/03/accepted PY - 2016/6/11/pubmed PY - 2017/7/1/medline PY - 2016/6/11/entrez KW - Lactobacillus rhamnosus KW - dairy products KW - fermented milk KW - functional foods KW - grape polyphenols SP - 1108 EP - 1115 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 4 N2 - 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. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27282819/Addition_of_grape_pomace_extract_to_probiotic_fermented_goat_milk:_the_effect_on_phenolic_content_probiotic_viability_and_sensory_acceptability_ DB - PRIME DP - Unbound Medicine ER -