The effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditions,Adding pomegranate peels with and without tannins at different levels to bio-stirred yoghurt to study its effect as prebiotic, in addition to evaluating the effect on physiochemical, sensorial and rheological properties,The results reveal that pomegranate peels before and after removing tannins had no effect on the viability of a single strain of Lb. acidophilus in stimulated media, while the growth of mixed probiotic culture (Lb.acidophilus and Bifidobacterium bifidum) was enhanced when pomegranate peels (whole and inside part) free from tannins were used. Tannin-free pomegranate peels enhanced the viability of probiotic culture under gastrointestinal conditions. In this study, all probiotic cultures were maintained counts around log 8 cfu /g in stirred bio-yoghurt supplements with pomegranate peels after 21days. Bio-yoghurt supplemented with pomegranate peels at 0.5% gained high scores for overall acceptability.,Pomegranate has been recognized as a good source of antioxidant and antimicrobial activities. Some researchers have utilized pomegranate peel in fermented milk, but most of the studies have found that tannins inhibit the bacterial culture. This study recommended that the supplementation of low-fat bio-yoghurt with tannin-free pomegranate peels enhanced the texture properties, viscosity of the product, as well as the viability of probiotic culture during shelf life. Therefore, the tannin-free pomegranate peel could be used as a prebiotic in functional fermented dairy products.

中文翻译：

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石榴皮作为生物酸奶中益生元的影响

已经在刺激介质和胃肠条件下对提取单宁酸前后石榴全皮和内皮的作用进行了研究，将含有和不含不同单宁酸的石榴皮添加到生物搅拌酸奶中，研究其作为益生元的作用，除了评估对理化、感官和流变学特性的影响外，结果表明，去除单宁前后的石榴皮对单株 Lb 的生存力没有影响。当使用不含单宁的石榴皮（整个和内部）时，混合益生菌培养物（嗜酸乳杆菌和双歧双歧杆菌）的生长得到增强。不含单宁的石榴皮增强了胃肠道条件下益生菌培养的活力。在这项研究中，21 天后，所有益生菌培养物在带有石榴皮的搅拌生物酸奶补充剂中的计数保持在 log 8 cfu /g 左右。补充有 0.5% 石榴皮的生物酸奶在总体可接受性方面获得了高分。石榴已被公认为具有抗氧化和抗菌活性的良好来源。一些研究人员在发酵牛奶中使用了石榴皮，但大多数研究发现单宁会抑制细菌培养。该研究建议在低脂生物酸奶中添加不含单宁的石榴皮，可增强产品的质地特性、粘度以及益生菌培养在保质期内的生存能力。因此，不含单宁的石榴皮可作为功能性发酵乳制品中的益生元。