Abstract
This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-products contained variable amounts of polysaccharides that affected the six probiotic microorganisms in different ways. In addition, the protective effect of the fibre obtained on the probiotic strains was more effective in the case of the fibre obtained from tomato peel. In terms of growth, grape stems showed the best results, favouring the growth of lactic acid bacteria. Finally, all fibres were able to increase the content of short-chain fatty acids in the in vitro test, but broccoli stems and pomegranate peel stimulated higher production of short-chain fatty acids. The results of this study demonstrate that plant by-product fibres can improve survival, growth, and metabolism in terms of the fatty acid profiles of probiotic strains, highlighting the desirability of harnessing these by-product fibres to develop new high-value-added ingredients as probiotic carriers.
Highlights
Introduction de SouzaPlant-based food production generates large amounts of food waste during processing and storage, which are referred to as by-products that could be reutilized to avoid environmental risks and economic losses [1]
This study presents a characterization of the effect of dietary fibre (DF) obtained from pomegranate, tomato, grape, and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains
Conclusions tomato, grape, and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains
Summary
Plant-based food production generates large amounts of food waste during processing and storage, which are referred to as by-products that could be reutilized to avoid environmental risks and economic losses [1]. These residues comprise vegetable waste and by-products such as skins, stems, and seeds. The wide variety in their chemical composition and structure, as well as their biodegradability and safety, make them suitable for applications in many fields such as food, pharmaceuticals, cosmetics, tissue engineering, biofuels, and others [2,3]. These are, bioactive compounds that are gaining increasing interest in their use as food additives or supplements, focusing efforts on improving their biological activity by new extraction methodologies [4]
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