Researchers from Department of Biochemical and Pharmaceutical Technology, São Paulo University, Brazil have published an article in the International Dairy journal following studies which have found Açai pulp addition improves fatty acid profile and the viability of probiotic bacteria in yoghurt.

The effects of açai pulp addition and different probiotic bacteria on the fatty acid profile of stirred yoghurt were examined. Açai pulp containing yogurts were found to have an increase in Lactobacillus acidophilus L10, Bifidobacterium animalis ssp. lactis Bl04 and Bifidobacterium longum Bl05 counts at the end of 4 weeks of cold storage. This study demonstrated that açai pulp addition increased monounsaturated and polyunsaturated fatty acid contents in probiotic yoghurt and enhanced the production of α-linolenic and conjugated linoleic acids during fermentation of skim milk prepared with B. animalis ssp. lactis Bl04 and B94 strains.

The fruit, a small, round, black-purple drupe about 25 mm in diameter, similar in appearance and size to a grape but with less pulp. Recently, the açaí berry has been marketed as a dietary supplement. Companies sell açaí berry products in the form of tablets, juice, smoothies, instant drink powders, and whole fruit. Comparative analysis of frozen juice pulps has shown açaí berries have intermediate polyphenol content and antioxidant potency having lower levels than acerola, mango, strawberry, and grapes.

Probiotic yogurts normally contain over 1 million bacteria per gramme of probiotic bacteria, so don’t feel your missing out too much with your favourite strawberry yogurt!