Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion
Fabíola de Lima Pena, Mariana C. Souza, Maria Carolina Pelatieri Valle, Rosângela Maria Neves Bezerra, Maurı́cio A. Rostagno, Adriane Elisabete Costa Antunes
Abstract
This research evaluated the functional potential of a fermented milk made with Streptococcus thermophilus , a probiotic ( Bifidobacterium animalis subsp. lactis ) and pomegranate juice. Ferric‐reducing antioxidant potential, Trolox equivalent antioxidant capacity, scavenging effect on 1,1‐diphenyl‐2‐picrylhydrazyl free radical, oxygen radical absorbance capacity and Folin–Ciocalteu assays were used to estimate antioxidant activity and phenolic content. Probiotic survival, release and absorption of polyphenols were evaluated using in vitro gastrointestinal digestion. The concentration of polyphenols increased during digestion from 608 mg to 1417 gallic acid equivalents (GAE) /L. About 14% of polyphenols were found on the dialysate portion. The beverage presented high viability of probiotics with high survival rate after digestion (above 7 log cfu/mL).