Title : Fortification of a Lactobacillus acidophilus fermented milk with Vitis vinifera marc flour
Abstract:
Some wine industry by-products still contain both functional compounds and nutrients, making them potential material to be employed in new high value-added food products formulation. Our aim was to develop a Lactobacillus acidophilus fermented milk, fortified with marc flour belonging to different cultivars of Vitis vinifera coming from wine production. We evaluated their influence on fermentation kinetics, probiotic counts, phenolic compounds, sugar content and antioxidant activity. Interestingly, acidification time was shortened by these enrichments (by up to 2.7 h), and the cold storage bacterial count resulted in stronger fortification of samples (up to 4.13 %), if compared to control tests. Grape marc containing-fermented milk showed considerable phenolic compounds amounts with notable antioxidant activity, as well as significant contents of total sugars. The most important aspect of this study is the demonstration of the winery by-products use feasibility, thus employing phenolic compounds rich material as natural supplement to fortify probiotic-fermented milk.
Audience Take Away:
- New technology to be used in dairy research/industry
- Dairy research will be provided with ready-to-use data
- This research can be used by every Food Science Researcher and Professor
- We are providing a brand-new concept, to be applied in nutraceuticals development
