Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels – Optimization and characterization
Reza Mobasserfar, Azam Shiri, Vahid Mofid, Mostafa Shahidi Noghabi, Seyed Mohammad Taghi Gharibzahedi
Abstract
High-methoxyl pectin (HMP, 72.5 % esterification degree and galacturonic acid content of 67.9 %) was extracted from grape pomace using a sequential ultrasound-microwave extraction. The extracted HMP was used to develop low-fat synbiotic set yogurts containing probiotic cells. Higher grape pomace pectin (GPP) concentrations (0.5–2 %) increased the probiotic bacterial population of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12. Higher cell viability was observed for L. acidophilus LA-5 compared to B. bifidum BB-12. A response surface optimization showed that the presence of 8.08 Log CFU mL −1 L. acidophilus LA-5 and 1.88 % HMP experimentally resulted in the best probiotic viability (10.83 ± 0.11 Log CFU mL −1 ), overall acceptability (8.03 ± 0.06), and pH (4.25 ± 0.05) values. Compared to pectin-free probiotic yogurts, the optimal yogurt gels presented higher probiotic survivability, lower syneresis, and superior storage-dependent sensory attributes during 21 days of storage. However, a 14-day storage period was generally deemed suitable. The GPP-containing yogurt compared to the pectin-free sample exhibited higher colloidal stability with a larger particle size (433.8 nm vs. 272.5 nm) and lower zeta potential (−20.4 mV vs. −10.6 mV). Field emission-scanning electron (FE-SEM) and fluorescent (FLM) microscopy images confirmed a denser microstructure for GPP-enriched yogurts. The chemical interactions in the yogurt were not affected by enriching with GPP as investigated by FTIR, whereas the steady and dynamic rheological properties were significantly improved. GPP-enriched yogurt had a firmer gel structure with a larger linear region and lower G′ compared to the control, indicating a semi-solid state. The GPP as a multi-functional prebiotic ingredient would be promising in designing healthier food products. • Successful use of pectin (GPP) extracted from grape pomace in synbiotic yogurts • High prebiotic activity and colloidal stability of yogurts with GPP • More probiotic survival, lower syneresis, and better sensory attributes in GPP-yogurts • GPP enhances yogurt's microstructure and rheological properties for improved quality. • No notable change in yogurt's chemical interactions with GPP incorporation