This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit by-products showed total fiber content, phenolic compounds and antioxidant activity varying from, respectively, 58.20–89.80%, 253.14–420.89 mg GAE/100 g, and 11.38–17.37 μmol TE/g. Most carotenoids were represented by β-carotene, which ranged from 7.91 to 56.07 μg/g. The presence of fruit by-products did not affect the fermentation time of fermented oat beverage and fermented goat milk; however, a significant increase (ranging from 0.28 to 0.91 h) in fermentation time of fermented rice beverages was observed after the addition of by-products. Fruit by-products also resulted in an increase in acidification throughout storage; however, they did not affect the counts of probiotic bacteria. A decrease in probiotic survival during in vitro gastrointestinal simulation was observed in all treatments. Nonetheless, the presence of orange and passion fruit by-products enhanced the resistance of the probiotics to simulated gastrointestinal conditions and resulted in population 2 log CFU/mL higher than the control treatment. Fruit by-products can be considered relevant sources of bioactive compounds useful in raising the functional attributes of probiotic fermented products.

这项研究旨在表征番石榴，橙子和百香果的副产品，并研究将这些水果副产品添加到益生菌发酵的山羊奶和谷物基发酵产品中的效果。水果副产品的总纤维含量，酚类化合物和抗氧化活性分别为58.20–89.80％，253.14–420.89 mg GAE / 100 g和11.38–17.37μmolTE / g。大多数类胡萝卜素以β-胡萝卜素为代表，范围为7.91至56.07μg/ g。水果副产物的存在不影响发酵燕麦饮料和发酵山羊奶的发酵时间。然而，添加副产物后，发酵米饮料的发酵时间显着增加（从0.28到0.91 h）。水果副产品还导致整个存储过程中酸化的增加；然而，它们不影响益生菌的数量。益生菌存活期减少在所有治疗中均观察到了体外胃肠道模拟。尽管如此，橙子和百香果副产物的存在增强了益生菌对模拟胃肠道条件的抵抗力，并导致种群数量比对照处理高2 log CFU / mL。水果副产物可被视为生物活性化合物的相关来源，可用于提高益生菌发酵产品的功能特性。