In vitro determination of prebiotic potential of aqueous extract of horse chestnut by-product

Przyborska, Joanna; Hall, Michael; Concannon, Mary

doi:10.1016/j.bcdf.2019.100190

Cited by 2 publications

(3 citation statements)

References 12 publications

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“…Several recent studies have focused on the revalorization of by-products with a potential role as prebiotics [ 35 , 36 , 37 , 38 , 39 , 40 , 42 ]. Przyborska et al [ 36 ] reported the prebiotic capacity of a horse chestnut by-product, which induced a higher in vitro growth of various probiotic strains of L. plantarum , L. casei and L. fermentum , among others. As in the current study, the capacity to ferment this substrate varied among strains.…”

Section: Resultsmentioning

confidence: 99%

“…Promising results have been recently reported about the potential prebiotic effect of fiber-rich by-products on the viability of certain probiotic strains, mainly lactobacilli. Thus, different tested probiotic strains showed an enhanced growth when cultured in vitro with a variety of food by-products, such as lemon peel, sugar beef pulp, horse chestnut seeds, fruit and vegetable sours, and apple pomace, although the growth-promoting effect has been described as strain-dependent [ 35 , 36 , 37 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

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Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Hernández-Macias

Comas-Basté

Jofré

et al. 2021

Foods

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The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of Saccharomyces cerevisiae rich in β-glucans and mannan-oligosaccharides, can be used as a microbial growth promoter, with potential food safety and health applications. The aim of this study was to assess in vitro the effect of cava lees on the growth of 21 strains of lactic acid bacteria (LAB) species commonly used as starter cultures and/or probiotics. Firstly, 5% of cava lees was selected as the most effective amount for enhancing microbial counts. After screening different LAB, statistically significantly (p < 0.05) higher microbial counts were found in 12 strains as a consequence of cava lees supplementation. Moreover, a greater and faster reduction in pH was observed in most of these strains. The growth-promoting effects of cava lees on LAB strains supports the potential revalorization of this winery by-product, either to improve the safety of fermented products or as a health-promoting prebiotic that may be selectively fermented by probiotic species.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Hernández-Macias

Comas-Basté

Jofré

et al. 2021

Foods

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show abstract

“…Water is the most environmentally friendly, easily available, nontoxic and inexpensive solvent [ 24 ]. In addition, it has been used as an alternative for recovering phenolic compounds from other vegetable by-products [ 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

et al. 2022

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The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained. The antioxidant capacity and composition of phenol compounds of the extracts were determined. Results showed that the use of water produces extracts with phenol compounds and antioxidant capacity, with the Antoñeta variety presenting the best performance in terms of antioxidant behavior. The most abundant phenolic compounds identified were isorhamentin-3-O-rutinoside, catechin and protocatechuic acid, all of them had a hydrophilic character due to the –OH groups in their molecules. The effect of almond skin extracts (ALMOND) on the shelf life of pork patties was compared with the effects of a control without extract (CONTROL NEG) and a control with sodium ascorbate (CONTROL POS). Throughout storage, values of pH, weight loss, headspace composition, color, TBARs and psychrotrophic aerobic bacteria were studied. CONTROL POS samples showed the lowest lipid oxidation values in comparison to CONTROL NEG or ALMOND extract samples.

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In vitro determination of prebiotic potential of aqueous extract of horse chestnut by-product

Cited by 2 publications

References 12 publications

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

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