Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour
Some by-products of wine industry still contain nutrients and functional compounds that make them potential ingredients to formulate new high value-added food products. The aim of this study is to develop milk fermented with Lactobacillus acidophilus fortified with marc flour of different cultivars...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/160822 |
| _version_ | 1797425446589038592 |
|---|---|
| author | Davide Frumento Ana Paula do Espirito Santo Attilio Converti Patrizia Perego Bahar Aliakbarian Alessandro Alberto Casazza Michela Gallo |
| author_facet | Davide Frumento Ana Paula do Espirito Santo Attilio Converti Patrizia Perego Bahar Aliakbarian Alessandro Alberto Casazza Michela Gallo |
| author_sort | Davide Frumento |
| collection | DOAJ |
| description | Some by-products of wine industry still contain nutrients and functional compounds that make them potential ingredients to formulate new high value-added food products. The aim of this study is to develop milk fermented with Lactobacillus acidophilus fortified with marc flour of different cultivars of Vitis vinifera from wine production and to evaluate their influence on fermentation kinetics, probiotic counts, phenolic compounds, sugar content and antioxidant activity. The acidification time was significantly shortened by these enrichments (by up to 2.7 h), and the bacterial count during cold storage resulted in stronger fortification of samples (up to 4.13 %) when compared to control tests. Fermented milk containing grape marc showed considerable amounts of phenolic compounds with notable antioxidant activity, as well as significant amounts of total sugars. The most important aspect of this paper is the feasibility of using winery by-products, rich in phenolic compounds, as natural supplements to fortify probiotic-fermented milk. |
| first_indexed | 2024-03-09T08:16:15Z |
| format | Article |
| id | doaj.art-ff47db6462644333bbf2d19f5c206363 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:16:15Z |
| publishDate | 2013-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-ff47db6462644333bbf2d19f5c2063632023-12-02T22:18:23ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062013-01-01513370375Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc FlourDavide Frumento0Ana Paula do Espirito Santo1Attilio Converti2Patrizia Perego3Bahar Aliakbarian4Alessandro Alberto Casazza5Michela Gallo6Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, ItalyDepartment of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, ItalyDepartment of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, ItalyDepartment of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, ItalyDepartment of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, ItalyDepartment of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, ItalyDepartment of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, ItalySome by-products of wine industry still contain nutrients and functional compounds that make them potential ingredients to formulate new high value-added food products. The aim of this study is to develop milk fermented with Lactobacillus acidophilus fortified with marc flour of different cultivars of Vitis vinifera from wine production and to evaluate their influence on fermentation kinetics, probiotic counts, phenolic compounds, sugar content and antioxidant activity. The acidification time was significantly shortened by these enrichments (by up to 2.7 h), and the bacterial count during cold storage resulted in stronger fortification of samples (up to 4.13 %) when compared to control tests. Fermented milk containing grape marc showed considerable amounts of phenolic compounds with notable antioxidant activity, as well as significant amounts of total sugars. The most important aspect of this paper is the feasibility of using winery by-products, rich in phenolic compounds, as natural supplements to fortify probiotic-fermented milk.http://hrcak.srce.hr/file/160822fermented milkgrape marcLactobacillus acidophilusphenolic compounds |
| spellingShingle | Davide Frumento Ana Paula do Espirito Santo Attilio Converti Patrizia Perego Bahar Aliakbarian Alessandro Alberto Casazza Michela Gallo Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour Food Technology and Biotechnology fermented milk grape marc Lactobacillus acidophilus phenolic compounds |
| title | Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour |
| title_full | Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour |
| title_fullStr | Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour |
| title_full_unstemmed | Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour |
| title_short | Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour |
| title_sort | development of milk fermented with lactobacillus acidophilus fortified with vitis vinifera marc flour |
| topic | fermented milk grape marc Lactobacillus acidophilus phenolic compounds |
| url | http://hrcak.srce.hr/file/160822 |
| work_keys_str_mv | AT davidefrumento developmentofmilkfermentedwithlactobacillusacidophilusfortifiedwithvitisviniferamarcflour AT anapauladoespiritosanto developmentofmilkfermentedwithlactobacillusacidophilusfortifiedwithvitisviniferamarcflour AT attilioconverti developmentofmilkfermentedwithlactobacillusacidophilusfortifiedwithvitisviniferamarcflour AT patriziaperego developmentofmilkfermentedwithlactobacillusacidophilusfortifiedwithvitisviniferamarcflour AT baharaliakbarian developmentofmilkfermentedwithlactobacillusacidophilusfortifiedwithvitisviniferamarcflour AT alessandroalbertocasazza developmentofmilkfermentedwithlactobacillusacidophilusfortifiedwithvitisviniferamarcflour AT michelagallo developmentofmilkfermentedwithlactobacillusacidophilusfortifiedwithvitisviniferamarcflour |