利用果汁加工废弃物作为益生菌酸奶的益生元成分:对微生物短链脂肪酸生产的影响

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Melike Demirkol, Zekai Tarakçi
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引用次数: 0

摘要

本研究评估了果汁加工废弃物作为益生元来源和益生菌酸奶生产中的功能性食品成分的潜力。本研究利用微生物短链脂肪酸(SCFA)气相色谱法测定杏、桃、苹果和葡萄果渣在体外酸奶中的益生元作用。此外,还研究了这些渣对酸奶品质特性的影响。在以不同比例添加果渣的酸奶样品微生物发酵过程中,所有样品的乙酸、丁酸和丙酸含量都逐渐显著增加,这些被称为短链脂肪酸的脂肪酸对结肠微生物群有重要的有益作用(p < 0.05)。单糖分析观察到的主要单糖是葡萄糖,其次是半乳糖。益生菌酸奶的微生物学分析表明,嗜热链球菌和德氏乳杆菌的数量。在贮存过程中,保加利亚菌的变化不大,嗜酸乳杆菌更能利用桃果渣和杏果渣作为益生元来源。根据感官参数的结果,可以说在酸奶中添加1%的苹果、杏、桃葡萄果渣更受消费者的喜爱。本研究表明,各种水果渣纤维可以很容易地应用于酸奶中,通过提高SCFA对肠道微生物群产生积极影响。这项研究在肠道微生物群和益生元活性方面取得了重大发现,为益生元研究和这些成分在食品部门的利用做出了贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production

Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production

This study evaluated the potential of fruit juice processing wastes as a prebiotic source and functional food ingredient in probiotic yogurt production. Here, it was aimed to demonstrate the prebiotic effect of apricot, peach, apple, and grape pomace from fruit juice industry waste in yogurt in vitro by determining the composition through microbial short-chain fatty acids (SCFA) using gas chromatography. In addition, the effect of these pomaces on the quality characteristics of yogurt was investigated. During microbial fermentation in yogurt samples to which each fruit pomace was added at different ratios, there were gradual significant increases in the amounts of acetate, butyrate, and propionate, which are known as short-chain fatty acids and have important beneficial effects for colonic microbiota, for all samples (p < 0.05). The main monosaccharide observed by monosaccharide analysis was glucose, followed by galactose. Microbiological analysis of the probiotic yogurt showed that the number of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus did not change considerably during storage, and Lactobacillus acidophilus made better use of peach and apricot pomace as a prebiotic source. Based on the results of the sensory parameters, it can be said that the addition of 1% of apple, apricot, and peach grape pomace to yogurt is more liked by consumers. This study demonstrated that various fruit pomace fibers that can be easily applied to yogurt exhibited positive effects on gut microbiota by boosting SCFA. This study yielded significant findings about gut microbiota and prebiotic activity, contributing to both prebiotic research and the utilization of these components in the food sector.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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