File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts

TitleEnhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts
Authors
KeywordsPomegranate peel
Polyphenols
Punica granatum L.
Lactic acid bacteria
Milk fermentation
Issue Date2018
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/issn/22124292
Citation
Food Bioscience, 2018, v. 26, p. 185-192 How to Cite?
AbstractBoth polyphenols and probiotics have beneficial effects on the human body, so it might be beneficial to develop new functional-enhanced food products containing both components. This study investigated the interactions between pomegranate peel polyphenols and Lactobacillus (L.) acidophilus in milk fermentation. There was no inhibitory effect of pomegranate peel extract (PPE) on the growth of L. acidophilus, suggesting that PPE at < 2% (w/v) did not affect cell viability during milk fermentation. On the other hand, total phenolic content and antioxidant capacity in the hydrophilic fraction of fermented milk increased after L. acidophilus fermentation, likely due to the effects of the fermentation. Meanwhile, 13 different phenolic compounds were identified based on LC-MS/MS analysis in L. acidophilus-fermented milk fortified with PPE. L. acidophilus and polyphenolic extracts could co-exist in the same food system with enhanced antioxidant capacity. Hence, it might be feasible to develop new polyphenol-enriched food products, such as fermented milk to provide enhanced health benefits.
Persistent Identifierhttp://hdl.handle.net/10722/277399
ISSN
2019 Impact Factor: 3.067
2015 SCImago Journal Rankings: 0.406

 

DC FieldValueLanguage
dc.contributor.authorGAN, R-
dc.contributor.authorChan, CL-
dc.contributor.authorShah, N-
dc.contributor.authorCorke, H-
dc.date.accessioned2019-09-20T08:50:20Z-
dc.date.available2019-09-20T08:50:20Z-
dc.date.issued2018-
dc.identifier.citationFood Bioscience, 2018, v. 26, p. 185-192-
dc.identifier.issn2212-4292-
dc.identifier.urihttp://hdl.handle.net/10722/277399-
dc.description.abstractBoth polyphenols and probiotics have beneficial effects on the human body, so it might be beneficial to develop new functional-enhanced food products containing both components. This study investigated the interactions between pomegranate peel polyphenols and Lactobacillus (L.) acidophilus in milk fermentation. There was no inhibitory effect of pomegranate peel extract (PPE) on the growth of L. acidophilus, suggesting that PPE at < 2% (w/v) did not affect cell viability during milk fermentation. On the other hand, total phenolic content and antioxidant capacity in the hydrophilic fraction of fermented milk increased after L. acidophilus fermentation, likely due to the effects of the fermentation. Meanwhile, 13 different phenolic compounds were identified based on LC-MS/MS analysis in L. acidophilus-fermented milk fortified with PPE. L. acidophilus and polyphenolic extracts could co-exist in the same food system with enhanced antioxidant capacity. Hence, it might be feasible to develop new polyphenol-enriched food products, such as fermented milk to provide enhanced health benefits.-
dc.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/issn/22124292-
dc.relation.ispartofFood Bioscience-
dc.subjectPomegranate peel-
dc.subjectPolyphenols-
dc.subjectPunica granatum L.-
dc.subjectLactic acid bacteria-
dc.subjectMilk fermentation-
dc.titleEnhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts-
dc.typeArticle-
dc.identifier.emailChan, CL: darren92@HKUCC-COM.hku.hk-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.emailCorke, H: harold@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.identifier.authorityCorke, H=rp00688-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.fbio.2018.10.016-
dc.identifier.scopuseid_2-s2.0-85056147367-
dc.identifier.hkuros305754-
dc.identifier.volume26-
dc.identifier.spage185-
dc.identifier.epage192-
dc.publisher.placeNetherlands-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats