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 obs

SUBMITTER: Liu Y 

PROVIDER: S-EPMC12398904 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature