Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts
This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strain...
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| Veröffentlicht in: | International journal of food microbiology 2012-03, Vol.154 (3), p.135-144 |
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| container_title | International journal of food microbiology |
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| creator | do Espírito Santo, Ana Paula Cartolano, Nathalie S. Silva, Thaiane F. Soares, Fabiana A.S.M. Gioielli, Luiz A. Perego, Patrizia Converti, Attilio Oliveira, Maricê N. |
| description | This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strains: Lactobacillus acidophilus L10 and Bifidobacterium animalis subsp. lactis BL04, HN019 and B94. Apple and banana fibers increased the probiotic viability during shelf-life. All the fibers were able to increase the short chain and polyunsaturated fatty acid contents of yoghurts compared to their respective controls. A synergistic effect between the type of fiber and the probiotic strain on the conjugated linoleic acid content was observed, and the amount of α-linolenic acid was increased by banana fiber. The results of this study demonstrate, for the first time, that fruit fibers can improve the fatty acid profile of probiotic yoghurts and point out the suitability of using fibers from fruit processing the by-products to develop new high value-added fermented dairy products.
► Apple and banana fibers increased the probiotic viability during shelf-life. ► Fibers increased the short chain and polyunsaturated fatty acid contents. ► Fiber type and probiotic strain had synergistic effect on conjugated linoleic acid content. ► The amount of α-linolenic acid was increased by banana fiber. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2011.12.025 |
| format | Article |
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► Apple and banana fibers increased the probiotic viability during shelf-life. ► Fibers increased the short chain and polyunsaturated fatty acid contents. ► Fiber type and probiotic strain had synergistic effect on conjugated linoleic acid content. ► The amount of α-linolenic acid was increased by banana fiber.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2011.12.025</identifier><identifier>PMID: 22264421</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>apples ; bananas ; Bifidobacterium - metabolism ; Bifidobacterium animalis ; byproducts ; Conjugated linoleic acid ; Dairy Products - microbiology ; Dietary fiber ; Dietary Fiber - pharmacology ; fatty acid composition ; Fatty acids ; Fatty Acids - analysis ; Fermentation ; Fruit ; fruits ; Lactobacillus acidophilus ; Lactobacillus acidophilus - metabolism ; Linoleic Acids, Conjugated - analysis ; Linoleic Acids, Conjugated - biosynthesis ; Malus ; Musa ; passion fruits ; Probiotics ; Probiotics - analysis ; Probiotics - pharmacology ; short chain fatty acids ; skim milk ; titratable acidity ; viability ; Yoghurt ; yogurt ; Yogurt - analysis ; Yogurt - microbiology</subject><ispartof>International journal of food microbiology, 2012-03, Vol.154 (3), p.135-144</ispartof><rights>2012 Elsevier B.V.</rights><rights>Copyright © 2012 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c432t-cec1076272d46c600c248c4c2ed8c9257f713544544ebfc199be122c6338aada3</citedby><cites>FETCH-LOGICAL-c432t-cec1076272d46c600c248c4c2ed8c9257f713544544ebfc199be122c6338aada3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2011.12.025$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22264421$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>do Espírito Santo, Ana Paula</creatorcontrib><creatorcontrib>Cartolano, Nathalie S.</creatorcontrib><creatorcontrib>Silva, Thaiane F.</creatorcontrib><creatorcontrib>Soares, Fabiana A.S.M.</creatorcontrib><creatorcontrib>Gioielli, Luiz A.</creatorcontrib><creatorcontrib>Perego, Patrizia</creatorcontrib><creatorcontrib>Converti, Attilio</creatorcontrib><creatorcontrib>Oliveira, Maricê N.</creatorcontrib><title>Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strains: Lactobacillus acidophilus L10 and Bifidobacterium animalis subsp. lactis BL04, HN019 and B94. Apple and banana fibers increased the probiotic viability during shelf-life. All the fibers were able to increase the short chain and polyunsaturated fatty acid contents of yoghurts compared to their respective controls. A synergistic effect between the type of fiber and the probiotic strain on the conjugated linoleic acid content was observed, and the amount of α-linolenic acid was increased by banana fiber. The results of this study demonstrate, for the first time, that fruit fibers can improve the fatty acid profile of probiotic yoghurts and point out the suitability of using fibers from fruit processing the by-products to develop new high value-added fermented dairy products.
► Apple and banana fibers increased the probiotic viability during shelf-life. ► Fibers increased the short chain and polyunsaturated fatty acid contents. ► Fiber type and probiotic strain had synergistic effect on conjugated linoleic acid content. ► The amount of α-linolenic acid was increased by banana fiber.</description><subject>apples</subject><subject>bananas</subject><subject>Bifidobacterium - metabolism</subject><subject>Bifidobacterium animalis</subject><subject>byproducts</subject><subject>Conjugated linoleic acid</subject><subject>Dairy Products - microbiology</subject><subject>Dietary fiber</subject><subject>Dietary Fiber - pharmacology</subject><subject>fatty acid composition</subject><subject>Fatty acids</subject><subject>Fatty Acids - analysis</subject><subject>Fermentation</subject><subject>Fruit</subject><subject>fruits</subject><subject>Lactobacillus acidophilus</subject><subject>Lactobacillus acidophilus - metabolism</subject><subject>Linoleic Acids, Conjugated - analysis</subject><subject>Linoleic Acids, Conjugated - biosynthesis</subject><subject>Malus</subject><subject>Musa</subject><subject>passion fruits</subject><subject>Probiotics</subject><subject>Probiotics - analysis</subject><subject>Probiotics - pharmacology</subject><subject>short chain fatty acids</subject><subject>skim milk</subject><subject>titratable acidity</subject><subject>viability</subject><subject>Yoghurt</subject><subject>yogurt</subject><subject>Yogurt - analysis</subject><subject>Yogurt - microbiology</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU9v1DAQxS0EokvhK4A5cUrwvzjJsVq1gLQSB-jZcsaT1qskLrZTab89DlsQx0qWbY1-82b0HiEfOas54_rzsfbHMQQ3e4ihFozzmouaieYF2fGu7SupNHtJdoXtKq5Zc0HepHRkjDVSstfkQgihlRJ8R9YbP2BMdIxhLtfqMx1O1UMMboWcKC73dgGkpTD4kD3QR28HP_l8onZxdLR5-4F3GzL6Cf-U_QIRbUK6P1xRCEvGJZciPYW7-zXm9Ja8Gu2U8N3Te0lub65_7r9Wh-9fvu2vDhUoKXIFCJy1WrTCKQ2aMRCqAwUCXQe9aNqx5bJRqhwcRuB9PyAXArSUnbXOykvy6axblvu1Yspm9glwmuyCYU2mF7pnrWi7Z5CiYVL3upD9mSzepxRxNA_RzzaeDGdmi8cczX_xmC0ew4Up8ZTe909T1mFG96_zbx4F-HAGRhuMvYs-mdsfRUGxIrwZUYj9mcDi26PHaBJ4LBk5HxGyccE_Y5HfZeaxTA</recordid><startdate>20120315</startdate><enddate>20120315</enddate><creator>do Espírito Santo, Ana Paula</creator><creator>Cartolano, Nathalie S.</creator><creator>Silva, Thaiane F.</creator><creator>Soares, Fabiana A.S.M.</creator><creator>Gioielli, Luiz A.</creator><creator>Perego, Patrizia</creator><creator>Converti, Attilio</creator><creator>Oliveira, Maricê N.</creator><general>Elsevier B.V</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20120315</creationdate><title>Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts</title><author>do Espírito Santo, Ana Paula ; Cartolano, Nathalie S. ; Silva, Thaiane F. ; Soares, Fabiana A.S.M. ; Gioielli, Luiz A. ; Perego, Patrizia ; Converti, Attilio ; Oliveira, Maricê N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c432t-cec1076272d46c600c248c4c2ed8c9257f713544544ebfc199be122c6338aada3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>apples</topic><topic>bananas</topic><topic>Bifidobacterium - metabolism</topic><topic>Bifidobacterium animalis</topic><topic>byproducts</topic><topic>Conjugated linoleic acid</topic><topic>Dairy Products - microbiology</topic><topic>Dietary fiber</topic><topic>Dietary Fiber - pharmacology</topic><topic>fatty acid composition</topic><topic>Fatty acids</topic><topic>Fatty Acids - analysis</topic><topic>Fermentation</topic><topic>Fruit</topic><topic>fruits</topic><topic>Lactobacillus acidophilus</topic><topic>Lactobacillus acidophilus - metabolism</topic><topic>Linoleic Acids, Conjugated - analysis</topic><topic>Linoleic Acids, Conjugated - biosynthesis</topic><topic>Malus</topic><topic>Musa</topic><topic>passion fruits</topic><topic>Probiotics</topic><topic>Probiotics - analysis</topic><topic>Probiotics - pharmacology</topic><topic>short chain fatty acids</topic><topic>skim milk</topic><topic>titratable acidity</topic><topic>viability</topic><topic>Yoghurt</topic><topic>yogurt</topic><topic>Yogurt - analysis</topic><topic>Yogurt - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>do Espírito Santo, Ana Paula</creatorcontrib><creatorcontrib>Cartolano, Nathalie S.</creatorcontrib><creatorcontrib>Silva, Thaiane F.</creatorcontrib><creatorcontrib>Soares, Fabiana A.S.M.</creatorcontrib><creatorcontrib>Gioielli, Luiz A.</creatorcontrib><creatorcontrib>Perego, Patrizia</creatorcontrib><creatorcontrib>Converti, Attilio</creatorcontrib><creatorcontrib>Oliveira, Maricê N.</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>do Espírito Santo, Ana Paula</au><au>Cartolano, Nathalie S.</au><au>Silva, Thaiane F.</au><au>Soares, Fabiana A.S.M.</au><au>Gioielli, Luiz A.</au><au>Perego, Patrizia</au><au>Converti, Attilio</au><au>Oliveira, Maricê N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2012-03-15</date><risdate>2012</risdate><volume>154</volume><issue>3</issue><spage>135</spage><epage>144</epage><pages>135-144</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strains: Lactobacillus acidophilus L10 and Bifidobacterium animalis subsp. lactis BL04, HN019 and B94. Apple and banana fibers increased the probiotic viability during shelf-life. All the fibers were able to increase the short chain and polyunsaturated fatty acid contents of yoghurts compared to their respective controls. A synergistic effect between the type of fiber and the probiotic strain on the conjugated linoleic acid content was observed, and the amount of α-linolenic acid was increased by banana fiber. The results of this study demonstrate, for the first time, that fruit fibers can improve the fatty acid profile of probiotic yoghurts and point out the suitability of using fibers from fruit processing the by-products to develop new high value-added fermented dairy products.
► Apple and banana fibers increased the probiotic viability during shelf-life. ► Fibers increased the short chain and polyunsaturated fatty acid contents. ► Fiber type and probiotic strain had synergistic effect on conjugated linoleic acid content. ► The amount of α-linolenic acid was increased by banana fiber.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>22264421</pmid><doi>10.1016/j.ijfoodmicro.2011.12.025</doi><tpages>10</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2012-03, Vol.154 (3), p.135-144 |
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| subjects | apples bananas Bifidobacterium - metabolism Bifidobacterium animalis byproducts Conjugated linoleic acid Dairy Products - microbiology Dietary fiber Dietary Fiber - pharmacology fatty acid composition Fatty acids Fatty Acids - analysis Fermentation Fruit fruits Lactobacillus acidophilus Lactobacillus acidophilus - metabolism Linoleic Acids, Conjugated - analysis Linoleic Acids, Conjugated - biosynthesis Malus Musa passion fruits Probiotics Probiotics - analysis Probiotics - pharmacology short chain fatty acids skim milk titratable acidity viability Yoghurt yogurt Yogurt - analysis Yogurt - microbiology |
| title | Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts |
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