Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production
Melike Demirkol, Zekai Tarakçı
Abstract
ABSTRACT This study evaluated the potential of fruit juice processing wastes as a prebiotic source and functional food ingredient in probiotic yogurt production. Here, it was aimed to demonstrate the prebiotic effect of apricot, peach, apple, and grape pomace from fruit juice industry waste in yogurt in vitro by determining the composition through microbial short‐chain fatty acids (SCFA) using gas chromatography. In addition, the effect of these pomaces on the quality characteristics of yogurt was investigated. During microbial fermentation in yogurt samples to which each fruit pomace was added at different ratios, there were gradual significant increases in the amounts of acetate, butyrate, and propionate, which are known as short‐chain fatty acids and have important beneficial effects for colonic microbiota, for all samples ( p < 0.05). The main monosaccharide observed by monosaccharide analysis was glucose, followed by galactose. Microbiological analysis of the probiotic yogurt showed that the number of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus did not change considerably during storage, and Lactobacillus acidophilus made better use of peach and apricot pomace as a prebiotic source. Based on the results of the sensory parameters, it can be said that the addition of 1% of apple, apricot, and peach grape pomace to yogurt is more liked by consumers. This study demonstrated that various fruit pomace fibers that can be easily applied to yogurt exhibited positive effects on gut microbiota by boosting SCFA. This study yielded significant findings about gut microbiota and prebiotic activity, contributing to both prebiotic research and the utilization of these components in the food sector.