Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

Functionalmilkbeverages (FMB100 and FMB200) fortified with phenoliccompounds (100 and 200 mg/l) extracted from olive vegetable water, and fermented with γ-amino butyric acid (GABA)-producing (Lactobacillus plantarum C48) and autochthonous human gastro-intestinal (Lactobacillus paracasei 15N) lacticacidbacteria were manufactured. A milkbeverage (MB), without addition of phenoliccompounds, was used as the control. Except for a longer latency phase of FMB200, the three beverages showed an almost similar kinetic of acidification, consumption of lactose and synthesis of lacticacid. Apart from the beverage, Lb. plantarum C48 showed a decrease of ca. Log 2.52–2.24 cfu/ml during storage. The cell density of functionalLb. paracasei 15N remained always above the value of Log 8.0 cfu/ml. During fermentation, the total concentration of free amino acids markedly increased without significant (P > 0.05) differences between beverages. The concentration of GABA increased during fermentation and further storage (63.0 ± 0.6–67.0 ± 2.1 mg/l) without significant (P > 0.05) differences between beverages. After fermentation, FMB100 and FMB200 showed the same phenolic composition of the phenol extract from olive vegetable water but a different ratio between 3,4-DHPEA and 3,4-DHPEA-EDA. During storage, the concentrations of 3,4-DHPEA-EDA, p-HPEA and verbascoside of both FMB100 and FMB200 decreased. Only the concentration of 3,4-DHPEA increased. As shown by SPME-GC-MS analysis, diactetyl, acetoin and, especially, acetaldehyde were the main volatile compounds found. The concentration of phenoliccompounds does not interfere with the volatile composition. Sensory analyses based on triangle and paired comparison tests showed that phenoliccompounds at the concentrations of 100 or 200 mg/l were suitable for addition to functionalmilkbeverages.