Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics

Abstract

This study investigated some biofunctional, structural, and tribological attributes of synbiotic yoghurts produced using Lacticaseibacillus paracasei as probiotic, and galactofructose, inulin, soy protein isolate, and spirulina as prebiotics. The highest gamma-aminobutyric acid (GABA) production (99.63 μg mL−1) and glutamic acid consumption (98.39 μg mL−1) was found in spirulina-supplemented probiotic yoghurts (YSP), followed by galactofructose-supplemented probiotic yoghurts (YGF). However, YSP exhibited the lowest probiotic viability and the greatest pH drop. The biological activity of YSP, in terms of total phenolics, antioxidant potential, antihypertensive activity, and degree of hydrolysis was significantly higher than the other yoghurts. YSP showed lower friction coefficient in the high sliding velocities compared with other yoghurt samples. The best appearance and mouthfeel was rated by panellists for YSP, while the taste, texture, and overall acceptance of other yoghurts were preferred. Overall, the synbiotic yoghurts containing spirulina, and galactofructose represent a promising strategy for development of functional dairy products.