Abstract
Hazelnut skins are a good example of agro-food by-products, potentially source of natural antioxidants and functional food ingredients, rich in polyphenols and dietary fibre. The chemical characterization performed in our study confirmed that fibre is the main component of hazelnut skin. Moreover, four different polyphenols-rich extracts and two fibre fractions were obtained by the processing of the skins. The functional activity of these extracts was verified using them as ingredients in media employed for the growth of two probiotic strains (Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631). Starting from 0.01% (w/v), both soluble (SDF) and insoluble dietary fibre (IDF) significantly improved the bacterial growth during fermentation toward control. Both SDF and IDF showed a considerable increase in cryoprotection during lyophilisation, showing a similar effect to the inulin at the same concentration. Finally, we suggest this matrix as source of new functional fibres both for foods and nutraceutical products containing probiotic bacteria.
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