Application of response surface methodology for the co-optimization of extraction and probiotication of phenolic compounds from pomegranate fruit peels (Punica granatum L.)
| Autor: | Tarek Moussaoui, Nassim Madi, Mustapha Khali |
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| Rok vydání: | 2021 |
| Předmět: |
biology
Chemistry General Chemical Engineering 010401 analytical chemistry food and beverages Context (language use) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences Ingredient 0404 agricultural biotechnology Nutraceutical Functional food Polyphenol Punica Food science Response surface methodology Bioprocess Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 15:3618-3633 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | Currently, the synergistic interactions between plant polyphenols and probiotic bacteria are gaining interest with diverse perspectives of applications of both functional ingredients. This study aims to explore and optimize the interaction between pomegranate peel polyphenols and the probiotic strain Lactobacillus rhamnosus ATCC 53103, throughout the co-optimization of the extraction/probiotication techniques. In this context, the response surface methodology (RSM) was applied to find the suitable extraction conditions to obtain phenolic extracts exhibiting a synergistic interaction when fermented with the probiotic strain. A s-Cyclodextrin ultrasound-assisted extraction technique has been applied for pomegranate polyphenols extraction, followed by the probiotic fermentation of extracts. Results of RSM indicate that for all chosen design responses, the experimental values are in good agreement with the predicted one, with R squared values above 0.8 for all prediction models. Using optimal conditions predicted by the desirability function, it has been found that after probiotication of optimized phenolic extracts, the growth of probiotic strain at presence of polyphenols was possible. Moreover, a significant (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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