Developing novel synbiotic low-fat yogurt using sour cherry pomace pectin-derived oligosaccharides: Lactobacillus acidophilus survival, quality and antioxidant properties

In this study, microwave-assisted extraction of pectin from sour cherry pomace was accomplished and the obtained supernatant was hydrolyzed by pectinase enzyme. Afterward, the pectin-derived oligosaccharides (POS) at different concentrations (0.1, 0.4, 0.8 and 1.2% w/v) as prebiotics along with Lactobacillus acidophilus bacteria as probiotics were used to produce low-fat synbiotic yogurts. The results showed that adding the POS up to 0.4% w/v led to a significant increase in acidity, viscosity and probiotics viability and a decrease in pH and syneresis. Also, the addition of these hydrolysates rich in antioxidants increased the antiradical activity of produced yogurts. In addition, the POS in low concentrations improved the sensory properties, while these features were reduced in presence of higher concentrations of hydrolysates. Generally, it can be stated that the sour cherry pectin hydrolysates at low concentrations could be used to develop a wonderful synbiotic yogurt with high organoleptic properties.