Biofortification of fermented foods with riboflavin-overproducing Bifidobacterium longum subsp. infantis strains
Year: 2025
Type: article
Abstract: Clinical and sub-clinical riboflavin deficiencies are relatively frequent worldwide and thus, there exists an increasing interest in developing foodstuffs fortified in this vitamin. Manufacturing fermented food matrices with probiotic cultures capable to enrich the content of riboflavin in the final product, and capable to deliver metabolically active strains, with potential to also produce riboflavin in situ once in the intestine, is an appealing alternative to prevent the issues associated with this vitamin deficiency. In this work, we have investigated the suitability of two riboflavin-overproducing B. longum subsp. infantis strains, IPLA60015 and IPLA60012, to be used for the elaboration of fermented drinks based on dairy and almond drink matrices. Overall, dairy fermented products showed higher riboflavin concentrations upon one month of refrigerated storage. The concentration of vitamin in milks fermented with a single riboflavin overproducing bifidobacterial culture, was higher than that obtained in co-culture with several yogurt starters, or that present in commercial yogurts. Besides, following simulated in vitro digestion of the biofortified products, between 59.8-84.6% of the riboflavin present in the fermented foods were detected, the highest recovery occurring in the fermented dairy matrix fermented with IPLA60012. These results set the ground to facilitate the incorporation of riboflavin producing bifidobacterial cultures into fermented matrices.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,090
OpenAlex ID: W4409464984