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

Marina Jovanović,Snežana Zlatanović,Marija Petrović,Jovanka Laličić Petronijević,Dragana Mitić-Ćulafić,Stanislava Gorjanović,Jelena Miočinović

doi:10.3390/foods9060763

Abstract

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.

Highlights

United Nations Sustainable Development Goals aimed at ensuring sustainable consumption and production patterns, as well as the achievement of good health and well-being, have directed the flow of current research toward the recovery of agri-food byproducts and the exploration of their potential as functional and nutritional ingredients
The content of dietary fibers (DF) and total and individual phenolic compounds present in various apple pomace flour (APF) samples including APF used within the scope of this study was determined previously
A high content of DF was ascribed to APF (45%), as well as a high total phenolic content (TPC) at 7.7 ± 0.3 mg, flavonoids at 24.8 ± 1.0 mg QE/g, and high AO activity [19]

Summary

Introduction

United Nations Sustainable Development Goals aimed at ensuring sustainable consumption and production patterns, as well as the achievement of good health and well-being, have directed the flow of current research toward the recovery of agri-food byproducts and the exploration of their potential as functional and nutritional ingredients. Large quantities of AP, a byproduct of the juice and vinegar processing industry, are disposed of in landfill and incinerators, which, in addition to the financial burden of disposal, has a detrimental effect on the environment [4,5]. From another point of view, apples (Malus sp.) are recognized as a significant part of the diet in various cultures [5,6], and it has been confirmed that AP is safe for human consumption [7]. Preclinical studies have reported that consuming AP can contribute to the prevention, reduction, and elimination of numerous pathologies by exhibiting a positive

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