title: Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts.
abstract: This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strains: Lactobacillus acidophilus L10 and Bifidobacterium animalis subsp. lactis BL04, HN019 and B94. Apple and banana fibers increased the probiotic viability during shelf-life. All the fibers were able to increase the short chain and polyunsaturated fatty acid contents of yoghurts compared to their respective controls. A synergistic effect between the type of fiber and the probiotic strain on the conjugated linoleic acid content was observed, and the amount of α-linolenic acid was increased by banana fiber. The results of this study demonstrate, for the first time, that fruit fibers can improve the fatty acid profile of probiotic yoghurts and point out the suitability of using fibers from fruit processing the by-products to develop new high value-added fermented dairy products.
authors.affiliation: Department of Biochemical and Pharmaceutical Technology, São Paulo University, Av Prof Lineu Prestes, 580, Bl 16, 05508-900, São Paulo, Brazil.
authors.forename: Ana Paula
authors.initials: AP
authors.lastname: do Espírito Santo
authors.forename: Nathalie S
authors.initials: NS
authors.lastname: Cartolano
authors.forename: Thaiane F
authors.initials: TF
authors.lastname: Silva
authors.forename: Fabiana A S M
authors.initials: FA
authors.lastname: Soares
authors.forename: Luiz A
authors.initials: LA
authors.lastname: Gioielli
authors.forename: Patrizia
authors.initials: P
authors.lastname: Perego
authors.forename: Attilio
authors.initials: A
authors.lastname: Converti
authors.forename: Maricê N
authors.initials: MN
authors.lastname: Oliveira
mesh_terms: D001644:Bifidobacterium / Q000378:metabolism; D003611:Dairy Products / Q000382:microbiology; D004043:Dietary Fiber / Q000494:pharmacology*; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005638:Fruit; D007779:Lactobacillus acidophilus / Q000378:metabolism; D044243:Linoleic Acids, Conjugated / Q000032:analysis / Q000096:biosynthesis; D019936:Probiotics / Q000032:analysis / Q000494:pharmacology*; D015014:Yogurt / Q000032:analysis / Q000382:microbiology*
chemical_list: D004043:Dietary Fiber; D005227:Fatty Acids; D044243:Linoleic Acids, Conjugated