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Preparation and use of apple skin polyphenol extracts in milk: enhancement of the viability and adhesion of probiotic Lactobacillus acidophilus ( ATCC 1643) bacteria
Author(s) -
Shinde Tanvi S.,
Brooks John D.,
SunWaterhouse Dongxiao
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12759
Subject(s) - chemistry , food science , lactobacillus acidophilus , rutin , polyphenol , probiotic , antioxidant , quercetin , lactobacillus , bacteria , biochemistry , biology , fermentation , genetics
Summary This study explored the feasibility of using apple skin as a source for generating antioxidant extracts, that is ethanolic or aqueous apple skin polyphenol extract ( ASPE ) and examined the effects of such ASPE s and six purified polyphenols ( PP s), that is rutin, epicatechin, phlorizin, cholorogenic acid, quercetin and p ‐coumaric acid on the viability of probiotic bacteria ( PB ) Lactobacillus acidophilus in a PP ‐enhanced milk drink at 4 °C and the in vitro PB adhesion to hydrophilic tissue culture microtitre plates ( TCMP s) at 4 °C or 37 °C. The two ASPE s differed slightly in antioxidant activity, PP composition and total extracted PP , vitamin C and uronic acid contents. PB . had over 10× better viability in milk with added PP s than without over a 50‐day storage at 4 °C, while the aqueous extract was more effective than any of the pure PP s, except rutin. PB exhibited significantly greater potential adhesion to intestinal cells in the presence of the aqueous ASPE than the ethanolic ASPE or purified PP , while temperature (4 °C or 37 °C) had a negligible effect on adhesion. Use of apple skin as a source of PP s for enhancing PB functionality in dairy foods may offer a means of deriving value from this waste stream.