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dc.contributor.author
Oliveira de Souza de Azevedo, Pamela
dc.contributor.author
Aliakbarianb, Bahar
dc.contributor.author
Casazza, Alessandro Alberto
dc.contributor.author
Leblanc, Jean Guy Joseph
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dc.contributor.author
Perego, Patrizia
dc.contributor.author
Pinheiro de Souza Oliveira, Ricardo
dc.date.available
2019-08-12T17:02:27Z
dc.date.issued
2018-06
dc.identifier.citation
Oliveira de Souza de Azevedo, Pamela; Aliakbarianb, Bahar; Casazza, Alessandro Alberto; Leblanc, Jean Guy Joseph; Perego, Patrizia; et al.; Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures; Elsevier; PharmaNutrition; 6; 2; 6-2018; 64-68
dc.identifier.issn
2213-4344
dc.identifier.uri
http://hdl.handle.net/11336/81432
dc.description.abstract
The addition of polyphenolic compounds to probiotic dairy products has been proposed as a promising strategy to enhance the beneficial health effects of milk-derived functional foods. In this study, probiotic fermented skim milk was supplemented with pomace extracts obtained from Pinot Noir, Freisa, Croatina and Barbera grape varieties. Regarding acidification kinetics, the addition of Pinot Noir extract increased the maximum acidification rate (Vmax) of skim milk by 39.4% compared with control (no pomace extract supplementation). The time required to complete the fermentation (tpH4.5 = 3.5 h) was shortened when grape pomace extracts were added to the fermented skim milk. It was also observed that after 28 days of storage at 4 °C, polyphenolic compound supplementations had a positive effect on cell viability of both Streptococcus thermophilus and Lactobacillus acidophilus. The concentration of polyphenols was also determined in the fermented skim milk samples. These results suggest that Streptococcus thermophilus and Lactobacillus acidophilus can metabolize the supplemented polyphenols, although not all to the same extent. Moreover, this study demonstrates the feasibility
of adding phenolic compounds to probiotic products in order to further improve their functional health properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Probiotic
dc.subject
Lactobacillus Acidophilus
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Pomace Extracts
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Polyphenols Compounds
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Skim Milk
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-07-24T18:01:00Z
dc.journal.volume
6
dc.journal.number
2
dc.journal.pagination
64-68
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Oliveira de Souza de Azevedo, Pamela. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Aliakbarianb, Bahar. Michigan State University; Estados Unidos. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia
dc.description.fil
Fil: Casazza, Alessandro Alberto. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Perego, Patrizia. University of Genoa. Department of Civil, Chemical and Environmental Engineering; Italia
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Fil: Pinheiro de Souza Oliveira, Ricardo. Universidade de Sao Paulo; Brasil
dc.journal.title
PharmaNutrition
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.phanu.2018.03.001
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2213434417301287?via%3Dihub
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