Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels - Optimization and characterization.

Autor: Mobasserfar R; Department of Grape Processing and Preservation, Research Institute of Grapes and Raisin, Malayer University, Malayer, Iran., Shiri A; Department of Grape Processing and Preservation, Research Institute of Grapes and Raisin, Malayer University, Malayer, Iran. Electronic address: am.shiri@malayeru.ac.ir., Mofid V; Department of Food Science and Technology, Faculty of Nutrition Science & Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: vmofid@sbmu.ac.ir., Shahidi Noghabi M; Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Gharibzahedi SMT; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany. Electronic address: smg@tf.uni-kiel.de.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec; Vol. 282 (Pt 5), pp. 137139. Date of Electronic Publication: 2024 Oct 31.
DOI: 10.1016/j.ijbiomac.2024.137139
Abstrakt: High-methoxyl pectin (HMP, 72.5 % esterification degree and galacturonic acid content of 67.9 %) was extracted from grape pomace using a sequential ultrasound-microwave extraction. The extracted HMP was used to develop low-fat synbiotic set yogurts containing probiotic cells. Higher grape pomace pectin (GPP) concentrations (0.5-2 %) increased the probiotic bacterial population of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12. Higher cell viability was observed for L. acidophilus LA-5 compared to B. bifidum BB-12. A response surface optimization showed that the presence of 8.08 Log CFU mL -1 L. acidophilus LA-5 and 1.88 % HMP experimentally resulted in the best probiotic viability (10.83 ± 0.11 Log CFU mL -1 ), overall acceptability (8.03 ± 0.06), and pH (4.25 ± 0.05) values. Compared to pectin-free probiotic yogurts, the optimal yogurt gels presented higher probiotic survivability, lower syneresis, and superior storage-dependent sensory attributes during 21 days of storage. However, a 14-day storage period was generally deemed suitable. The GPP-containing yogurt compared to the pectin-free sample exhibited higher colloidal stability with a larger particle size (433.8 nm vs. 272.5 nm) and lower zeta potential (-20.4 mV vs. -10.6 mV). Field emission-scanning electron (FE-SEM) and fluorescent (FLM) microscopy images confirmed a denser microstructure for GPP-enriched yogurts. The chemical interactions in the yogurt were not affected by enriching with GPP as investigated by FTIR, whereas the steady and dynamic rheological properties were significantly improved. GPP-enriched yogurt had a firmer gel structure with a larger linear region and lower G' compared to the control, indicating a semi-solid state. The GPP as a multi-functional prebiotic ingredient would be promising in designing healthier food products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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