Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
2020
Аутори
Jovanović, MarinaPetrović, Marija
Miočinović, Jelena
Zlatanović, Snežana
Laličić-Petronijević, Jovanka
Mitić-Culafić, Dragana
Gorjanović, Stanislava
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
apple pomace flour / probiotic yogurt / sensory properties / antioxidant activity / cytotoxicityИзвор:
Foods, 2020, 9, 6Издавач:
- MDPI, BASEL
Финансирање / пројекти:
- Innovation Fund of the Republic of Serbia (TTF Program) [1076]
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200051 (Институт за општу и физичку хемију, Београд) (RS-200051)
- Institute of General and Physical Chemistry, Belgrade, Serbia
DOI: 10.3390/foods9060763
ISSN: 2304-8158
PubMed: 32531907
WoS: 000551525400001
Scopus: 2-s2.0-85087831375
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Jovanović, Marina AU - Petrović, Marija AU - Miočinović, Jelena AU - Zlatanović, Snežana AU - Laličić-Petronijević, Jovanka AU - Mitić-Culafić, Dragana AU - Gorjanović, Stanislava PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5262 AB - 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. PB - MDPI, BASEL T2 - Foods T1 - Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour IS - 6 VL - 9 DO - 10.3390/foods9060763 ER -
@article{ author = "Jovanović, Marina and Petrović, Marija and Miočinović, Jelena and Zlatanović, Snežana and Laličić-Petronijević, Jovanka and Mitić-Culafić, Dragana and Gorjanović, Stanislava", year = "2020", 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.", publisher = "MDPI, BASEL", journal = "Foods", title = "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour", number = "6", volume = "9", doi = "10.3390/foods9060763" }
Jovanović, M., Petrović, M., Miočinović, J., Zlatanović, S., Laličić-Petronijević, J., Mitić-Culafić, D.,& Gorjanović, S.. (2020). Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods MDPI, BASEL., 9(6). https://doi.org/10.3390/foods9060763
Jovanović M, Petrović M, Miočinović J, Zlatanović S, Laličić-Petronijević J, Mitić-Culafić D, Gorjanović S. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods. 2020;9(6). doi:10.3390/foods9060763 .
Jovanović, Marina, Petrović, Marija, Miočinović, Jelena, Zlatanović, Snežana, Laličić-Petronijević, Jovanka, Mitić-Culafić, Dragana, Gorjanović, Stanislava, "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour" in Foods, 9, no. 6 (2020), https://doi.org/10.3390/foods9060763 . .