Impact of carob (Ceratonia Ciliqua L) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage

Radia Arab (1) , Christophe Hano (2) , Dave Oomah (3) , Fouzia Yous (4) , Siham Ayouaz (5) , Khodir Madani (6) , Lila Boulekbache-Makhlouf (7)
(1) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia , Algeria
(2) Department of Biological Chemistry, Orleans University, Eure et Loir Campus, 28000 Chartres, France Bioactifs et Cosmétiques, CNRS GDR3711, CEDEX 2, 45067 Orléans , France
(3) Formerly with Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0 , Canada
(4) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS) ; 06000 Bejaia , Algeria
(5) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS) ; 06000 Bejaia , Algeria
(6) Centre de recherche en technologie Agro-Alimentaire, 06000 Bejaia. Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia , Algeria
(7) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS) ; 06000 Bejaia , Algeria

Abstract

In this study, we evaluated the effect of carob pulp flour addition on probiotic viability, milk fermentation and antioxidant activity during yogurt storage (4 °C, 28 days). Four types of yogurts were prepared: plain yogurt (Y); yogurt with carob pulp flour (YC); yogurt with probiotic (YP) and yogurt with carob pulp flour and probiotic (YPC). Ceratonia siliqua pulp flour supplementation (4% w/v) increased probiotic survival, titratable acidity, syneresis and phenolics. Antioxidant activity also increased for both DPPH and iron chelating test in the presence of carob and probiotic, where yogurt containing probiotic and carob exhibited the highest antioxidant activity. Carob pulp flour had a selective effect on probiotic growth implying its prebiotic potential. Probiotic bacteria were viable and available at high concentration (> 106cfu/mL) at 28 day storage to sustain human health. Our results show that cheap Algerian carob can be used in probiotic formulation of functional foods with health benefits since it enhances the phenolic content and providing antioxidant potential of yogurt.


 

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Authors

Radia Arab
radiaarab06@gmail.com (Primary Contact)
Christophe Hano
Dave Oomah
Fouzia Yous
Siham Ayouaz
Khodir Madani
Lila Boulekbache-Makhlouf
Author Biography

Christophe Hano, Department of Biological Chemistry, Orleans University, Eure et Loir Campus, 28000 Chartres, France Bioactifs et Cosmétiques, CNRS GDR3711, CEDEX 2, 45067 Orléans

Associate Professor University of Orleans

LBLGC - Plant Biochemistry and Biotechnology - INRAe USC1328

COSM'ACTIFS - CNRS GDR3711     https://www.researchgate.net/profile/Christophe_Hano
Arab, R., Hano, C. ., Oomah, D., Yous, F., Ayouaz, S. ., Madani, K., & Boulekbache-Makhlouf, L. . (2022). Impact of carob (Ceratonia Ciliqua L) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage. The North African Journal of Food and Nutrition Research, 6(14), 154–164. https://doi.org/10.51745/najfnr.6.14.154-164

Article Details

Received 2022-09-22
Accepted 2022-11-30
Published 2022-12-12

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