The effect of complex prebiotics on quality and functional properties of synbiotic fermented milk

Abstract

Prebiotic-probiotic synergy is vital to fermented milk's overall performance. This study investigates the effects of complex prebiotics (CPs) on the quality and functional properties of probiotic-fermented milk. Results indicated that CPs improved the physicochemical properties and sensory characteristics of fermented milk. Meanwhile, CPs supplementation improved the flavor profile of fermented milk by increasing the levels of key aroma compounds, including aldehydes (e.g., decanal increased by 18.80 % in the St-Lr + CP3 group) and ketones (e.g., 3-hydroxy-2-butanone increased by 16.37 % in the St-Lf-Lp-Lr + CP4 group). Moreover, CPs supplementation significantly enhanced the ACE inhibitory activity (up to 73.74 % in the St-Lp group) and α-amylase inhibition (with a 27.69 % improvement observed in the St-Lf group), while also strengthening the antimicrobial effects of fermented milk against Pseudomonas aeruginosa, Listeria monocytogenes, and Bacillus subtilis. These findings demonstrate the great potential of CPs in the development of health-promoting dairy products and their applications in the food industry.

Keywords

• Complex prebiotics
• Fermented milk
• Physicochemical and sensory properties
• Flavor profile
• Health-promoting activity