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A novel functional probiotic product containing phenolics and anthocyanins

AutorFratianni, F.; Coppola, Raffaele; Sada, Alfonso; Mendiola, J. A. ; Ibáñez, Elena ; Nazzaro, Filomena
Fecha de publicaciónmay-2010
EditorNew Century Health Publishers
CitaciónInternational Journal of Probiotics and Prebiotics 5(2): 85-90 (2010)
ResumenThe 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 x 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 x 106 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.
Versión del editorhttp://www.newcenturyhealthpublishers.com/probiotics_and_prebiotics/about/abstracts/issue_5_2.pdf
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