Milk kefir enriched with inulin-grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion

Gabriele Carullo, Umile Gianfranco Spizzirri, Monica Montopoli, Veronica Cocetta, Biagio Armentano, Mattia Tinazzi, Fabio Sciubba, Gianluca Giorgi, Maria Enrica Di Cocco, Torsten Bohn*, Francesca Aiello*, Donatella Restuccia

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)
1 Downloads (Pure)

Abstract

An innovative functional food with symbiotic and functional potential was produced by combining probiotic milk kefir, and white grape-seed pomace obtained by UAE (ultrasound-assisted extraction) rich in catechin and glycosylated flavonoids. The milk kefir was fortified by adding, after 24 h of fermentation, a polymer of inulin grafted with seed extract. The inulin/grape extract-enriched polymer showed a higher antioxidant profile (P < 0.05). Simulated in vitro digestion demonstrated that 50 g of the kefir product would result in the delivery of antioxidants equivalent to 300 mg of ascorbic acid. The integrity of the intestinal barrier functions was not compromised by kefir treatments (at 10 μg mL-1).

Original languageEnglish
Pages (from-to)4086-4095
JournalInternational Journal of Food Science and Technology
Volume57
Early online date4 Apr 2022
DOIs
Publication statusPublished - Jul 2022

Keywords

  • Antioxidant activity
  • bioaccessibility
  • biopolymers
  • epithelial Caco-2 cells
  • fermented milk
  • gastrointestinal digestion
  • grafting reaction
  • grape pomace
  • kefir
  • symbiotic food

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