The possibility of using fruit juice as growth medium for a bacterial strain was evaluated in order to produce a functional probiotic product. Lactobacillus acidophilus was capable of growing in a mixture of grape and berry juice, as demonstrated by the microbial count (5.41 × 108 colony-forming units/g) obtained after 24 h of fermentation. The microbial pellet was recovered by centrifugation, washed and freeze-dried. After freeze drying the product was analyzed in terms of microbial amount and biochemical quality, and exhibited a high number of microorganisms (1.2 × 10 6 viable colony forming units/g), an extraordinary level of polyphenols and anthocyanins (total anthocyanins: 15.86 mg/g; malvidin 3-glycoside: 10.8 mg/g; cyanidin-3-glycoside: 4 mg/g; total polyphenols: 312 mmol GAE/g of dried product; ferulic acid: 1 mg/g; gallic acid: 1.21 mg/; rutin: 6.45 mg/g; quercetin: 1.12 mg/g; epicatechin: 4.07 mg/g) as well as strong antioxidant activity (DPPH inhibition 86.6%). This formulation can be used for nutritional and health supplementation, thus increasing its value added. Copyright © 2010 by New Century Health Publishers, LLC.
|Codice identificativo Scopus:||2-s2.0-77958516562|
|Titolo:||A novel functional probiotic product containing phenolics and anthocyanins|
|Appare nelle tipologie:||1.1 Articolo in rivista|