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Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2023-12-07 , DOI: 10.1002/fsn3.3832 Sibel Çalişkanlar 1 , Derya Saygili 2 , Nural Karagözlü 3 , Cem Karagözlü 4
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2023-12-07 , DOI: 10.1002/fsn3.3832 Sibel Çalişkanlar 1 , Derya Saygili 2 , Nural Karagözlü 3 , Cem Karagözlü 4
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The present study investigated the potential utilization of pomegranate and black grape seed by-products of the food industry in yogurt production. Specifically, we examined the effect of polyphenols on antioxidants in yogurts produced using two different starter cultures: classical yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus + Streptococcus thermophilus) and yogurt culture supplemented with L. casei. Various parameters, including pH, acidity, viscosity, fat content, protein content, dry matter content, color, microbiological properties, and sensory attributes, were analyzed in the yogurt products. The present findings indicate that incorporating pomegranate and grape seed powder and using different starter cultures significantly affected the yogurt's phenolic content and antioxidant activity. Furthermore, we observed decreased phenolic content and antioxidant activity during the 21-day storage period. Interestingly, yogurts produced with pomegranate seed powder and L. casei culture exhibited higher antioxidant activity than the other samples. Importantly, none of the yogurts containing pomegranate and grape seed powders had microbial counts below 107 cfu/g for L. delbrueckii subsp. bulgaricus, S. thermophilus, and L. casei, indicating no adverse effects on probiotic properties. Sensory evaluation revealed that the yogurt product prepared with grape seed powder and a combination of yogurt culture (L. delbrueckii subsp. bulgaricus + Streptococcus thermophilus) and L. casei was particularly well-received. In conclusion, the functional properties of grape seed powder and pomegranate seed powder make them suitable natural ingredients for enhancing the antioxidant activity of yogurt. The study highlights the potential of utilizing these by-products to develop yogurt products with added health benefits.
中文翻译：
石榴和黑葡萄籽副产品在酸奶生产中的利用：对酚类化合物和抗氧化活性的影响
本研究调查了食品工业的石榴和黑葡萄籽副产品在酸奶生产中的潜在利用。具体来说，我们检查了多酚对使用两种不同发酵剂生产的酸奶中抗氧化剂的影响：经典酸奶培养物（德氏乳杆菌保加利亚亚种 + 嗜热链球菌）和补充干酪乳杆菌的酸奶培养物。分析了酸奶产品中的各种参数，包括 pH 值、酸度、粘度、脂肪含量、蛋白质含量、干物质含量、颜色、微生物特性和感官属性。目前的研究结果表明，加入石榴和葡萄籽粉以及使用不同的发酵剂培养物显着影响了酸奶的酚类含量和抗氧化活性。此外，我们观察到在 21 天的储存期内酚类物质含量和抗氧化活性降低。有趣的是，用石榴籽粉和干酪乳杆菌培养物生产的酸奶表现出比其他样品更高的抗氧化活性。重要的是，对于保加利亚乳杆菌亚种、嗜热链球菌和干酪乳杆菌，含有石榴和葡萄籽粉的酸奶的微生物计数均不低于 107 cfu/g，表明对益生菌特性没有不利影响。感官评价显示，用葡萄籽粉和酸奶培养物（德氏链球菌保加利亚亚种 + 嗜热链球菌）和干酪乳杆菌组合制备的酸奶产品特别受欢迎。 总之，葡萄籽粉和石榴籽粉的功能特性使其成为增强酸奶抗氧化活性的合适天然成分。该研究强调了利用这些副产品开发具有额外健康益处的酸奶产品的潜力。
更新日期：2023-12-07
中文翻译：
石榴和黑葡萄籽副产品在酸奶生产中的利用：对酚类化合物和抗氧化活性的影响
本研究调查了食品工业的石榴和黑葡萄籽副产品在酸奶生产中的潜在利用。具体来说，我们检查了多酚对使用两种不同发酵剂生产的酸奶中抗氧化剂的影响：经典酸奶培养物（德氏乳杆菌保加利亚亚种 + 嗜热链球菌）和补充干酪乳杆菌的酸奶培养物。分析了酸奶产品中的各种参数，包括 pH 值、酸度、粘度、脂肪含量、蛋白质含量、干物质含量、颜色、微生物特性和感官属性。目前的研究结果表明，加入石榴和葡萄籽粉以及使用不同的发酵剂培养物显着影响了酸奶的酚类含量和抗氧化活性。此外，我们观察到在 21 天的储存期内酚类物质含量和抗氧化活性降低。有趣的是，用石榴籽粉和干酪乳杆菌培养物生产的酸奶表现出比其他样品更高的抗氧化活性。重要的是，对于保加利亚乳杆菌亚种、嗜热链球菌和干酪乳杆菌，含有石榴和葡萄籽粉的酸奶的微生物计数均不低于 107 cfu/g，表明对益生菌特性没有不利影响。感官评价显示，用葡萄籽粉和酸奶培养物（德氏链球菌保加利亚亚种 + 嗜热链球菌）和干酪乳杆菌组合制备的酸奶产品特别受欢迎。 总之，葡萄籽粉和石榴籽粉的功能特性使其成为增强酸奶抗氧化活性的合适天然成分。该研究强调了利用这些副产品开发具有额外健康益处的酸奶产品的潜力。
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