Combined fortification of yogurt with grape pomace pectic oligosaccharides and encapsulated probiotics.

Abstract

This study investigates the effects of adding grape pomace pectic oligosaccharides (GPPOS) and Lactobacillus acidophilus (free and encapsulated) on different properties of synbiotic yogurts. GPPOS was incorporated at concentrations ranging from 0.1% to 1.4% (w/v) in yogurts as prebiotics, while free and encapsulated L. acidophilus were used as probiotics. The physicochemical, functional, survival rate and sensory characteristics were evaluated over 21 days of refrigerated storage. The formulation containing 0.4% GPPOS and encapsulated L. acidophilus exhibited significantly improved viscosity (1442.23 mPas), reduced syneresis (14.17%), enhanced antiradical scavenging activity (47.28%) and maintained probiotic viability under storage and simulated gastrointestinal conditions (≤ 0.65 log cfu/mL reduction). In addition, sensory evaluation showed improved acceptability at 0.1–0.7% GPPOS, although encapsulation reduced sensory scores. The findings of this study demonstrate the prebiotic potential of GPPOS and highlight the role of encapsulation in enhancing probiotic survival, physicochemical properties and overall functionality of synbiotic yogurts.

Keywords: Functional foods; Grape pomace; Pectic oligosaccharides; Probiotic encapsulation; Synbiotic yogurt.