The Influence of Pectin Dietary Fiber on Total Phenolic, Total Flavonoid Content and Antioxidant Capacity of Milk Fermented by Lactobacillus Paracasei PTCC ۱۹۴۲

BACKGROUND AND OBJECTIVESToday, there is an increasing interest in developing of fiber-enriched functional foods and in the use of natural food as health improving additives. Pectin is a polysaccharide which was added in food as an additive and dietary fiber. Pectin’s are composed of significant bioactive compounds. One the other hand, fermentation is a good processing technique due to the enhanced retention of phytochemical contents. Hence, the present study aimed to evaluate the impact of citrus pectin on the total phenolic (TPC), total flavonoid (TFC) content and antioxidant capacity of milk fermented by L. paracasei for producing fiber-enriched functional food.MATERIALS AND METHODSFor production of fermented milk, L. paracasei PTCC ۱۹۴۲ strain was inoculated (۱% v/v) into milk. At the end of fermentation, the pectin was added (۱% w/v) to the fermented milk. Water soluble extract (WSE) of fermented milk was separated. The TPC and TFC were determined through Folin-Ciocalteu reagent and aluminum chloride methods, respectively. The antioxidant capacity was measured by inhibition of ۲,۲-Diphenyl-۱-picrylhydrazyl (DPPH), ۲,۲-azino-bis-۳-ethylbenzothiazoline-۶-sulfonic acid (ABTS) assays.RESULTS AND DISCUSSIONOur findings indicated that the DPPH scavenging rate (from ۴۱.۵ to ۷۸.۵%), TPC (from ۹۴.۴۵ to۱۲۳.۳۳ μgr GAE/mL), and TFC (from ۳۴۱ to ۳۵۹.۵ QE μgr QE/mL) were increased with the addition of pectin to WSE (p<۰.۰۵). In contrast, the addition of pectin to WSE reduced free radical scavenging ABTS (from ۸۵.۹۳% to ۷۴.۴۳%) (p<۰.۰۵).CONCLUSIONBased on the findings, it can be concluded that the addition of pectin can be helpful to produce fermented milk with enough rich in functional properties.

کلیدواژه ها:

Pectin ، Fermented Milk ، Bioactive compound ، Fiber-Enriched Functional Food