Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.
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-1throughout 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.


CONCLUSIONS
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.
EMBRAPA Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
Karina Mo
http://orcid.org/0000-0002-7127-8259
KM
Dos Santos
Federal Institute of Ceará - IFCE, Campus Sobral, Sobral, CE, Brazil.|EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil.
Isabel C
IC
de Oliveira
EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil.
Marcos Ac
MA
Lopes
Federal University of Rio de Janeiro (UFRJ), Institute of Chemistry, Rio de Janeiro, RJ, Brazil.
Ana Paula Gil
AP
Cruz
EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil.|State University of Paraíba (UEPB), Department of Pharmacy, Campina Grande, PB, Brazil.
Flávia Ca
FC
Buriti
EMBRAPA Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
Lourdes M
LM
Cabral
D000818:Animals; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D001644:Bifidobacterium / Q000187:drug effects / Q000254:growth & development; D003116:Color; D003258:Consumer Behavior; D043302:Cultured Milk Products / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D006041:Goats; D006801:Humans; D007779:Lactobacillus acidophilus / Q000187:drug effects / Q000254:growth & development; D052201:Lacticaseibacillus rhamnosus / Q000187:drug effects / Q000254:growth & development; D008892:Milk / Q000378:metabolism*; D010636:Phenols / Q000032:analysis; D059808:Polyphenols / Q000032:analysis*; D019936:Probiotics; D013649:Taste; D027843:Vitis
D010636:Phenols; D059808:Polyphenols
Lactobacillus rhamnosus; dairy products; fermented milk; functional foods; grape polyphenols