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

doi:10.1111/ijfs.15724

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

NutriHealth

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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 language	English
Pages (from-to)	4086-4095
Number of pages	10
Journal	International Journal of Food Science and Technology
Volume	57
Issue number	7
Early online date	4 Apr 2022
DOIs	https://doi.org/10.1111/ijfs.15724
Publication status	Published - 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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10.1111/ijfs.15724

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Carullo, G., Spizzirri, U. G., Montopoli, M., Cocetta, V., Armentano, B., Tinazzi, M., Sciubba, F., Giorgi, G., Enrica Di Cocco, M., Bohn, T., Aiello, F., & Restuccia, D. (2022). Milk kefir enriched with inulin-grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion. International Journal of Food Science and Technology, 57(7), 4086-4095. https://doi.org/10.1111/ijfs.15724

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

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).",

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

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

note = "Publisher Copyright: {\textcopyright} 2022 Institute of Food Science and Technology.",

year = "2022",

month = jul,

doi = "10.1111/ijfs.15724",

language = "English",

volume = "57",

pages = "4086--4095",

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Carullo, G, Spizzirri, UG, Montopoli, M, Cocetta, V, Armentano, B, Tinazzi, M, Sciubba, F, Giorgi, G, Enrica Di Cocco, M, Bohn, T, Aiello, F & Restuccia, D 2022, 'Milk kefir enriched with inulin-grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion', International Journal of Food Science and Technology, vol. 57, no. 7, pp. 4086-4095. https://doi.org/10.1111/ijfs.15724

Milk kefir enriched with inulin-grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion. / Carullo, Gabriele; Spizzirri, Umile Gianfranco; Montopoli, Monica et al.
In: International Journal of Food Science and Technology, Vol. 57, No. 7, 07.2022, p. 4086-4095.

Research output: Contribution to journal › Article › Research › peer-review

TY - JOUR

T1 - Milk kefir enriched with inulin-grafted seed extract from white wine pomace

T2 - chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion

AU - Carullo, Gabriele

AU - Spizzirri, Umile Gianfranco

AU - Montopoli, Monica

AU - Cocetta, Veronica

AU - Armentano, Biagio

AU - Tinazzi, Mattia

AU - Sciubba, Fabio

AU - Giorgi, Gianluca

AU - Enrica Di Cocco, Maria

AU - Bohn, Torsten

AU - Aiello, Francesca

AU - Restuccia, Donatella

PY - 2022/7

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AB - 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).

KW - Antioxidant activity

KW - bioaccessibility

KW - biopolymers

KW - epithelial Caco-2 cells

KW - fermented milk

KW - gastrointestinal digestion

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KW - grape pomace

KW - kefir

KW - symbiotic food

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SP - 4086

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JF - International Journal of Food Science and Technology

IS - 7

ER -

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

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Keywords

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