Demirkol Melike, Tarakçi Zekai
Department of Food Engineering, Faculty of Engineering and Architecture Tokat Gaziosmanpaşa University Tokat Türkiye.
Department of Food Engineering, Faculty of Agriculture Ordu University Ordu Türkiye.
Food Sci Nutr. 2025 Jul 14;13(7):e70612. doi: 10.1002/fsn3.70612. eCollection 2025 Jul.
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 ( < 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 and ssp. did not change considerably during storage, and 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.
本研究评估了果汁加工废料作为益生元来源和功能性食品成分在益生菌酸奶生产中的潜力。在此，旨在通过气相色谱法测定微生物短链脂肪酸（SCFA）的组成，来证明果汁工业废料中的杏、桃、苹果和葡萄果渣在体外酸奶中的益生元作用。此外，还研究了这些果渣对酸奶品质特性的影响。在向酸奶样品中以不同比例添加每种水果果渣的微生物发酵过程中，所有样品中已知对结肠微生物群具有重要有益作用的短链脂肪酸乙酸、丁酸和丙酸的含量均逐渐显著增加（<0.05）。单糖分析观察到的主要单糖是葡萄糖，其次是半乳糖。益生菌酸奶的微生物分析表明，在储存期间，嗜酸乳杆菌和双歧杆菌亚种的数量变化不大，嗜酸乳杆菌更善于利用桃和杏果渣作为益生元来源。根据感官参数的结果，可以说向酸奶中添加1%的苹果、杏、桃和葡萄果渣更受消费者喜爱。本研究表明，各种易于应用于酸奶的水果果渣纤维通过增加SCFA对肠道微生物群产生了积极影响。这项研究得出了关于肠道微生物群和益生元活性的重要发现，有助于益生元研究以及这些成分在食品领域的利用。
