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Azam Shiri

Azam Shiri

Academic rank: Assistant Professor
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Education: PhD.
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Faculty: science
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Research

Title
Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels – Optimization and characterization
Type
JournalPaper
Keywords
Synbiotic yogurt High methoxyl pectin Prebiotic polysaccharides Probiotic viability Functional properties Rheology
Year
2024
Journal International Journal of Biological Macromolecules
DOI
Researchers Reza Mobasserfar ، Azam Shiri ، Vahid Mofid ، Mostafa Shahidi Noghabi ، Seyed Mohammad Taghi Gharibzahedi

Abstract

High-methoxyl pectin (HMP, 72.5 % esterification degree and galacturonic acid content of 67.9 %) was extracted from grape pomace using a sequential ultrasound-microwave extraction. The extracted HMP was used to develop low-fat synbiotic set yogurts containing probiotic cells. Higher grape pomace pectin (GPP) concentrations (0.5–2 %) increased the probiotic bacterial population of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB- 12. Higher cell viability was observed for L. acidophilus LA-5 compared to B. bifidum BB-12. A response surface optimization showed that the presence of 8.08 Log CFU mL􀀀 1 L. acidophilus LA-5 and 1.88 % HMP experimentally resulted in the best probiotic viability (10.83 ± 0.11 Log CFU mL􀀀 1), overall acceptability (8.03 ± 0.06), and pH (4.25 ± 0.05) values. Compared to pectin-free probiotic yogurts, the optimal yogurt gels presented higher probiotic survivability, lower syneresis, and superior storage-dependent sensory attributes during 21 days of storage. However, a 14-day storage period was generally deemed suitable