Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
April 18, 2026Food Science & NutritionOpen Access

In Vitro Gastrointestinal Stability and Functional Evaluation of Yogurt Fortified With Paraprobiotics and Postbiotics

View Full Paper
Ask AI
Bookmark
Share

Authors

GEGökçe EminoğluAnkara University

Discussion

Loading...

Member takes

Overview

Evaluates gastrointestinal stability and functional properties of yogurt with paraprobiotics and postbiotics, highlighting their benefits for dairy products.

Key Points

  • To assess the gastrointestinal stability and functional attributes of yogurt fortified with paraprobiotics and postbiotics.
  • Developed yogurt formulations with heat-inactivated Lactobacillus acidophilus and autolyzed Saccharomyces cerevisiae
  • Stored yogurt samples at 4°C for 21 days
  • Utilized an in vitro gastrointestinal digestion model to analyze bacterial survival and antioxidant properties
  • Compared post-digestion levels to pre-digestion levels
  • Increased antioxidant and phenolic contents by 69%–117% during gastric digestion and 122%–208% after intestinal digestion
  • Higher levels of bioavailable compounds found in samples containing postbiotics and paraprobiotics
  • No significant effect on properties from heat-killed L. acidophilus cells, while S. cerevisiae affected physical and chemical properties

Cite This Study

Gökçe Eminoğlu (2026) studied this question.

synapsesocial.com/papers/69e3205140886becb653f5f0https://doi.org/10.1002/fsn3.71787
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Impact of synbiotic formulation on lactic acid bacteria viability and quality attributes of yogurt during cold storage2026
  2. 2Enhancing the physicochemical, microbiological, sensory, and functional properties of reduced-lactose probiotic fermented milk beverages via paraprobiotic supplementation2026
  3. 3Combined fortification of yogurt with grape pomace pectic oligosaccharides and encapsulated probiotics2026
  4. 4Formulation and characterisation of functional dietary yogurt with <i>Lactococcus lactis</i> R7 and <i>Psidium cattleianum</i> extract: evaluation of probiotic viability and physicochemical, bioactive and sensory properties2026
  5. 5The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurt2024 · 10 citations