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Food Technology and Biotechnology, Vol. 51 No. 3, 2013.

Original scientific paper

Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour

Davide Frumento orcid id orcid.org/0000-0002-1548-5392 ; Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy
Ana Paula do Espirito Santo ; Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy
Bahar Aliakbarian ; Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy
Alessandro Alberto Casazza ; Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy
Michela Gallo ; Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy
Attilio Converti ; Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy
Patrizia Perego ; Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy

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Abstract

Some by-products of wine industry still contain nutrients and functional compounds that make them potential ingredients to formulate new high value-added food products. The aim of this study is to develop milk fermented with Lactobacillus acidophilus fortified with marc flour of different cultivars of Vitis vinifera from wine production and to evaluate their influence on fermentation kinetics, probiotic counts, phenolic compounds, sugar content and antioxidant activity. The acidification time was significantly shortened by these enrichments (by up to 2.7 h), and the bacterial count during cold storage resulted in stronger fortification of samples (up to 4.13 %) when compared to control tests. Fermented milk containing grape marc showed considerable amounts of phenolic compounds with notable antioxidant activity, as well as significant amounts of total sugars. The most important aspect of this paper is the feasibility of using winery by-products, rich in phenolic compounds, as natural supplements to fortify probiotic-fermented milk.

Keywords

fermented milk; grape marc; Lactobacillus acidophilus; phenolic compounds

Hrčak ID:

109141

URI

https://hrcak.srce.hr/109141

Publication date:

9.9.2013.

Article data in other languages: croatian

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