Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts

Abstract Both polyphenols and probiotics have beneficial effects on the human body, so it might be beneficial to develop new functional-enhanced food products containing both components. This study investigated the interactions between pomegranate peel polyphenols and Lactobacillus (L.) acidophilus in milk fermentation. There was no inhibitory effect of pomegranate peel extract (PPE) on the growth of L. acidophilus, suggesting that PPE at

• Publication year

  2018

• Venue

  Food Bioscience

• Publication date

  2018-12-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.FBIO.2018.10.016
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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