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The effect of addition of apple, banana and grape flours (1%) on the characteristics of fermented milk by culture ABT-4 was evaluated. Supplementation with fruit flour affected only the acidification rate, and there was no effect on fermentation time. There was a decrease in the pH level and an increase in titratable acidity throughout storage. The level of probiotics was not affected by milk supplementation with fruit flours during 28 days of storage. Decreased probiotic survival during in vitro gastrointestinal simulation was observed in all the treatments. Nonetheless, the supplementation with fruit flours improved Lactobacillus acidophilus tolerance to simulated gastrointestinal conditions, specifically at days 14 and 28 of storage. On the other hand, only banana flour had a protective effect on Bifidobacterium animalis subsp. lactis after 28 days of storage. This is the first report that demonstrated a protective effect of fruit flours on the simulated gastrointestinal resistance of probiotics. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fruit by-products (FBP) are sources of bioactive compounds with prebiotic potential. • FBP can pose adverse health effects that can be reduced by fermentation. • FBP increase the diversity of gut microbiota and show anti-inflammatory activity. • FBP improve the nutritional, functional, and physical properties of fermented milk. • Prebiotic potential and effects of FBP on fermented milk should be further studied. Recently, fruit by-products (FBP) have started to be explored due to their prebiotic potential associated with considerable amounts of dietary fibers and polyphenols. These compounds possess anti-inflammatory activity and can reduce dysbiosis, which is characterized by alterations in the composition and function of the gut microbiota and thus may reduce the onset or progression of several diseases. Therefore, the consumption of FBP must be encouraged. Among food products, fermented milk is a potential candidate for carrying FBP. In this scenario, this review discusses the prebiotic potential of FBP and their anti-inflammatory activity and brings a unique contribution, as it highlights fermented milk as a food carrier for FBP. Therefore, the technological application of FBP as a new ingredient to improve the nutritional and functional values of fermented milk, probiotic viability, and the effects of their addition on the physical and sensory characteristics of fermented milk are topics extensively covered in this review. Moreover, we described the chemical composition of FBP, focusing on polysaccharides and bioactive compounds, their obtention methods and potential adverse effects related to their consumption. Finally, limitations and future directions are outlined to deepen the understanding of FBP and to stimulate their use, to prove their prebiotic potential and to optimize their incorporation into fermented milk. [ABSTRACT FROM AUTHOR]

[Display omitted] • This review focuses on fruit bioactive compounds and their effect on microbiota. • Probiotic lactic acid bacteria are recognized to confer a health benefit on the host. • Fruit bioactive compounds can modulate the human intestinal microbiota. • The gut microbiota modulation by fruits is highly desirable for health benefits. The benefits of bioactive compounds to human health have been highly explored in recent years; they are widely distributed in nature, mainly in fruits. In this review, the effect of the main fruit bioactive compounds (FBC) on lactic acid bacteria (LAB) and on gut microbiota composition was discussed. The fruit dietary fibers, phenolic compounds, fatty acids, carotenoids, and vitamins have important health benefits. Furthermore, they can interact with LAB and modulate the human intestinal microbiota, which favor the diversity of beneficial bacterial groups, thus providing several benefits to human health, such as reducing weight gain, improving the mucosal barrier function of gastrointestinal (GI) tract against pathogens, decreasing chronic inflammation and incidence of diseases, such as cardiovascular ones, diabetes, hypertension and chronic diseases. Additionally, FBC are able to change the Firmicutes/Bacteroidetes ratio and inhibit the putrefactive bacteria in the gut. Due to the complex composition of human gut microbiota and variations among individuals, additional research must be carried out to elucidate the mechanism of interaction between the bioactive compounds and the human microbiota. [ABSTRACT FROM AUTHOR]