Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells’ viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.

[1]  Tomislav Tosti,et al.  Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects , 2020, Antioxidants.

[2]  C. Ranadheera,et al.  Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review , 2020, Processes.

[3]  G. LaPointe,et al.  Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks , 2020 .

[4]  M. Abdel-Hamid,et al.  Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. , 2020, Food chemistry.

[5]  Jovanka G. Lalicic-Petronijevic,et al.  Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration , 2019, Foods.

[6]  Agata Czyżowska,et al.  Structurally Different Pectic Oligosaccharides Produced from Apple Pomace and Their Biological Activity In Vitro , 2019, Foods.

[7]  J. Barreira,et al.  Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations , 2019, Trends in Food Science & Technology.

[8]  G. LaPointe,et al.  The effect of apple pomace on the texture, rheology and microstructure of set type yogurt , 2019, Food Hydrocolloids.

[9]  M. Coimbra,et al.  Apple Pomace Extract as a Sustainable Food Ingredient , 2019, Antioxidants.

[10]  Anna Michalska,et al.  A review of new directions in managing fruit and vegetable processing by-products , 2019, Trends in Food Science & Technology.

[11]  Lesly Samedi,et al.  Viability of 4 Probiotic Bacteria Microencapsulated with Arrowroot Starch in the Simulated Gastrointestinal Tract (GIT) and Yoghurt , 2019, Foods.

[12]  R. Ziobro,et al.  Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents , 2019, Quality Assurance and Safety of Crops & Foods.

[13]  K. Muthukumarappan,et al.  Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits , 2019, Journal of Food Process Engineering.

[14]  S. Ostojic,et al.  Thermal behaviour and degradation kinetics of apple pomace flours , 2019, Thermochimica Acta.

[15]  Ş. Tavman,et al.  Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties , 2019, Journal of Food Science and Technology.

[16]  M. Jovanović,et al.  Evaluation of anticancer and antimicrobial activities of the Polygonum maritimum ethanol extract , 2018 .

[17]  K. Ku,et al.  A comprehensive analysis of the composition, health benefits, and safety of apple pomace , 2018, Nutrition reviews.

[18]  O. Campanella,et al.  Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels , 2018, Journal of Food Quality.

[19]  I. Tomasevic,et al.  Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. , 2018, Journal of the science of food and agriculture.

[20]  D. Vodnar,et al.  Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste. , 2017, Food chemistry.

[21]  A. Gupta,et al.  Utilization of Apple Pomace in the Preparation of Fiber‐Enriched Acidophilus Yoghurt , 2017 .

[22]  A. L. Lim,et al.  Comparative Assessment of the Prebiotic Activity of Some Pectin Polysaccharides , 2017, Pharmaceutical Chemistry Journal.

[23]  J. Kerry,et al.  Seaweed extracts as potential functional ingredients in yogurt , 2016 .

[24]  S. Bhushan,et al.  Apple phenolics as nutraceuticals: assessment, analysis and application , 2016, Journal of Food Science and Technology.

[25]  Rayees Ul Islam,et al.  Development of dietary fibre enriched chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace , 2016 .

[26]  A. Richel,et al.  Fractionation of apple by-products as source of new ingredients: current situation and perspectives. , 2014 .

[27]  L. Day,et al.  Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels , 2014 .

[28]  M. Pavlović,et al.  Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads , 2014 .

[29]  Ashwani Kumar,et al.  Probiotics, their health benefits and applications for developing healthier foods: a review. , 2012, FEMS microbiology letters.

[30]  A. Converti,et al.  Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts , 2012 .

[31]  Attilio Converti,et al.  Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. , 2012, International journal of food microbiology.

[32]  E. Sendra,et al.  Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment , 2010 .

[33]  Vesna Tumbas,et al.  Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace. , 2008, Food chemistry.

[34]  G. Perdigón,et al.  Reduction of beta-glucuronidase and nitroreductase activity by yoghurt in a murine colon cancer model. , 2005, Biocell : official journal of the Sociedades Latinoamericanas de Microscopia Electronica ... et. al.

[35]  N. Bertola,et al.  Influence of dietary fiber addition on sensory and rheological properties of yogurt , 2004 .

[36]  Georges Corrieu,et al.  The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review , 2004, Critical reviews in food science and nutrition.

[37]  D. Sužnjević,et al.  Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach. , 2016, Combinatorial chemistry & high throughput screening.

[38]  I. Mandic,et al.  Antioxidant and antiproliferative activity of Granny Smith apple pomace , 2008 .

[39]  Xianzhong Wu,et al.  Antioxidant activity of apple peels. , 2003, Journal of agricultural and food chemistry.

[40]  R. Newman,et al.  Apple Pomace and Products Derived from Apple Pomace: Uses, Composition and Analysis , 1999 .

[41]  J. A. Kitson,et al.  Dry sauces, soup mixes reap benefits of new ingredient: low moisture apple solids , 1972 .