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

Chak Lun Chan, Ren you Gan, Nagendra P. Shah, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

Both 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.

Original languageEnglish
Pages (from-to)185-192
Number of pages8
JournalFood Bioscience
Volume26
DOIs
StatePublished - Dec 2018
Externally publishedYes

Keywords

  • Lactic acid bacteria
  • Milk fermentation
  • Polyphenols
  • Pomegranate peel
  • Probiotics
  • Punica granatum L.

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