Abstract
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber.
Highlights
Cranberries (Vaccinium macrocarpon L.) are highly valued as a source of polyphenols, carotenoids, vitamins, minerals, organic acids, and fiber [1,2]
This study aimed to evaluate the effect of adding dietary fiber-rich cranberry pomace (CP) on the physicochemical, rheological, and antioxidant properties and the bacterial viability of yogurt
When CP was added before fermentation, a modest decrease in lactic acid bacteria (LAB) viability was detected compared to the control yogurt
Summary
Cranberries (Vaccinium macrocarpon L.) are highly valued as a source of polyphenols, carotenoids, vitamins, minerals, organic acids, and fiber [1,2]. These berries are commonly consumed fresh or used to produce juice, concentrates, and jam. Some attempts have been made to use this by-product, such as polyphenol extraction [4], feed supplementation in poultry [5], or a natural functional ingredient in dried fermented sausages [6]. There have been no attempts to apply cranberry pomace (CP) as a dietary fiber-rich functional ingredient to yogurt production to the authors’ knowledge. The chemical composition of CP reported in the literature reveals a high amount of dietary fiber. In the dry weight of pomace, the fiber content ranges from 58.7% to 71.2% [3,7]
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