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.
Subject(s)
Cultured Milk Products/analysis , Food Handling/methods , Fruit , Milk/metabolism , Polyphenols/analysis , Probiotics , Vitis , Animals , Bacteria/drug effects , Bacteria/growth & development , Bifidobacterium/drug effects , Bifidobacterium/growth & development , Color , Consumer Behavior , Goats , Humans , Lactobacillus acidophilus/drug effects , Lactobacillus acidophilus/growth & development , Lacticaseibacillus rhamnosus/drug effects , Lacticaseibacillus rhamnosus/growth & development , Phenols/analysis , TasteABSTRACT
Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC-ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.
