Antioxidant activity of in vitro digestion goat's milk probiotic drink products, grape juice and grape bagasse extract

• Grant number: 16/18115-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2016
• End date: October 31, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Magali Conceição Monteiro da Silva
• Grantee: Nicolle Fabri
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Functional foods containing probiotics and prebiotics, phenolic compounds, sulfur and nitrogen, dietary fiber, vitamins, pigments and polyunsaturated fatty acids favors intestinal microbiota growth, stimulating beneficial microorganisms and conferring protection to the body, such as reduction of the risk of disease and health maintenance.Probiotic dairy products are the main commercially available functional foods currently. Especially goat milk and dairy are considered promising products to incorporate bioactive compounds and new features, which contributes to the health-promoting food market expansion.At the same time, the grape pomace is rich in phenolic compounds which in addition to antioxidant capacity, also have a modulating effect on intestinal microbiota. The recycling of this waste can be an alternative to obtain functional food ingredients, and also to avoid waste and to generate profits. The enrichment of probiotic beverages with grape pomace extracts can add value and functionality to them.The objectives of this project are to evaluate the antioxidant activity of probiotic-based fermented goat milk beverages with grape pomace extract, grape pomace extract and the products of digestion from the in vitro gastrointestinal tract (SHIME ®) and to investigate the profile of phenolic compounds of the digestion products.