Shori Amal Bakr, Al-Sulbi Ohoud Shami
Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, 21589 Saudi Arabia.
J Food Sci Technol. 2023 Feb;60(2):701-709. doi: 10.1007/s13197-022-05655-2. Epub 2022 Dec 8.
The aim of this study is to investigate the effects of three strains of probiotic spp. i.e. (S1) (S2), and/or (S3) in co-cultures with (St) and subsp. (Ll) on the changes of total phenolic and flavonoid contents, and antioxidant activity of concentrated yogurt (labneh; L) made from individual cashew milk (EwM; 100:0 v/v) mixed with/without cow (Co) or camel (Ca) milk (75:25 v/v) during 0, 7, 14, and 21 days of storage. EwML100% S3 showed the highest total phenolic and flavonoid contents during 21 days of storage. Radical scavenging activity was improved in Ew-/Ca-ML (S2, S3, and S4) compared to control (containing St and Ll) on the 0th day. The maximum ferric reducing potential was observed in fresh Ew-/Ca-ML75% S1 (1.6 ± 0.05 mM Fe + 2 E/mL). All the starter cultures enhanced ( < 0.05) the chelating ability of EwML compared to control during the 7th and 14th day of storage. In conclusion, cashew milk labneh mixed with/without cow or camel milk containing probiotic spp. can strengthen the health-promoting properties with antioxidant activity.
本研究的目的是调查三种益生菌菌株，即（S1）、（S2）和/或（S3）与（St）和亚种（Ll）共培养时，对由单独的腰果奶（EwM；100:0 v/v）与/不与牛（Co）或骆驼（Ca）奶（75:25 v/v）混合制成的浓缩酸奶（拉布内酸奶；L）在储存0、7、14和21天时总酚和黄酮含量变化以及抗氧化活性的影响。EwML100% S3在储存21天期间显示出最高的总酚和黄酮含量。在第0天，与对照（含有St和Ll）相比，Ew-/Ca-ML（S2、S3和S4）的自由基清除活性有所提高。在新鲜的Ew-/Ca-ML75% S1中观察到最大的铁还原能力（1.6±0.05 mM Fe + 2 E/mL）。在储存第7天和第14天，与对照相比，所有发酵剂培养物均提高了（<0.05）EwML的螯合能力。总之，含有益生菌菌株的与/不与牛或骆驼奶混合的腰果奶拉布内酸奶可以增强具有抗氧化活性的健康促进特性。
