Background: The production of pomegranate juice generates huge amounts of wastes, as the peel and the seeds are ~54% of the fruit. While they are mainly discarded, they are rich in valuable compounds. The aim of this study, performed within the On- Foods project (www.onfoods.it), was to characterise pomegranate residues (PR) and use them as ingredient of a functional symbiotic beverage Methods: PR were tested for antimicrobial and prebiotic activity, the total phenolic content (TPC), volatile profile. They were then used as ingredients for the production of beverages added with probiotics - Bifidobacterium animalis subsp. lactis BB-12 or Lactiplantibacillus plantarum DSM 25710. Different formulations were produced by mixing apple juice with whole milk or milk alternatives: soy, spelt, oat drink. All the beverages were fortified with the PR, stored at 4 °C and monitored for the native microbiota and the probiotics, TPC, antioxidant activity, volatile profile Results: Pomegranate peel showed high TPC values ranging from 210 to 380 GAE/g D.W. Also antimicrobial activity was detected against several spoilage and foodborne (Salmonella, Listeria monocytogenes) bacteria. Conversely, PR were able to protect and significantly promote the growth of the probiotics in Simulated Intestinal Fluid being the growth of B. animalis much higher compared to L. plantarum. All the synbiotic beverages contained 8 Log CFU/ml of the probiotics which showed high survival over cold storage regardless the presence of PR. On the contrary, pH values were strongly affected by formulation resulting in higher acidification (down to 4–4.5) for the cow and soy drinks added with the probiotic strains and the residue. Differences in the sensory attributes were detected in relation to the formulation, being the drinks with L. plantarum the most preferred ones having received positive sensory scores Conclusions: The drinks showed to be a good food matrix to deliver probiotic bacteria combining their benefits with the prebiotic property of the PR
Cellini B., G.E. (2024). Formulation and characterisation of a functional beverage with pomegranate residues..
Formulation and characterisation of a functional beverage with pomegranate residues.
Cellini B.Primo
;Giordano E.;Shanbeh Zadeh F.;Gardini F.;Vannini L.
2024
Abstract
Background: The production of pomegranate juice generates huge amounts of wastes, as the peel and the seeds are ~54% of the fruit. While they are mainly discarded, they are rich in valuable compounds. The aim of this study, performed within the On- Foods project (www.onfoods.it), was to characterise pomegranate residues (PR) and use them as ingredient of a functional symbiotic beverage Methods: PR were tested for antimicrobial and prebiotic activity, the total phenolic content (TPC), volatile profile. They were then used as ingredients for the production of beverages added with probiotics - Bifidobacterium animalis subsp. lactis BB-12 or Lactiplantibacillus plantarum DSM 25710. Different formulations were produced by mixing apple juice with whole milk or milk alternatives: soy, spelt, oat drink. All the beverages were fortified with the PR, stored at 4 °C and monitored for the native microbiota and the probiotics, TPC, antioxidant activity, volatile profile Results: Pomegranate peel showed high TPC values ranging from 210 to 380 GAE/g D.W. Also antimicrobial activity was detected against several spoilage and foodborne (Salmonella, Listeria monocytogenes) bacteria. Conversely, PR were able to protect and significantly promote the growth of the probiotics in Simulated Intestinal Fluid being the growth of B. animalis much higher compared to L. plantarum. All the synbiotic beverages contained 8 Log CFU/ml of the probiotics which showed high survival over cold storage regardless the presence of PR. On the contrary, pH values were strongly affected by formulation resulting in higher acidification (down to 4–4.5) for the cow and soy drinks added with the probiotic strains and the residue. Differences in the sensory attributes were detected in relation to the formulation, being the drinks with L. plantarum the most preferred ones having received positive sensory scores Conclusions: The drinks showed to be a good food matrix to deliver probiotic bacteria combining their benefits with the prebiotic property of the PRI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
