Abstract
The enrichment of probiotic dairy products with polyphenol extracts from different plant origins is a good approach to enhance the beneficial health effects of functional foods. The aim of the present study was to evaluate the effect of rose(Rosa damascenaMill.) petals polyphenol extract (RPPE) fortification on the lactic acid production and the viability ofLactobacillus delbrueckiisubsp.bulgaricusS19 (Lb. bulgaricus),Lactobacillus rhamnosusYW (Lb.rhamnosus) andStreptococcus thermophilusS13 (S.thermophilus) in fermented milk samples during refrigerated storage. The fermented milk samples with RPPE (samples R1 and R2) and without RPPE (samples K1 and K2) were stored at 4 ± 2°C for 15 d. The results for physicochemical parameters showed a constant decrease in the pH values from 4.35 ± 0.04 to 3.99 ± 0.03 and an increase in the lactic acid concentration from 8.68 ± 0.17 g/L to 11.45 ± 0.26 g/L, respectively. The residual lactose concentration in the controls (K1 and K2) and supplemented samples (R1 and R2) at the end of the refrigerated storage was about 32.0 ± 0.24 g/L. Good survival of probiotic strains of lactic acid bacteria was observed. The results show that on the 15th day of refrigerated storage, the total count of lactic acid bacteria remains high - about 2.8 × 108CFU/ml. Thus, RPPE could be used as a functional ingredient in fermented milk production.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
