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Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk

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ARTICLE DOWNLOAD

Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk

10$

Pei Ling Tang, Yee Teng Chen, Jianfeng Qin, Xiaotao Hou & Jiagang Deng

Abstract

This study was conducted to investigate the effect of cinnamon bark (CB) and twig (CT) extracts on the chemical (total phenolics (TPC), flavonoids (TFC), sugars content), physicochemical (pH, total acidity, shear viscosity) and antioxidant (DPPH, FRAP) properties of fermented milk (FM). Besides, the effect of in vitro digestion on the antioxidant activity of FM was also evaluated. Initially, the optimum extraction time of CB and CT were determined, followed by chemicals profiling by using UPLC-MS/MS. The encapsulated CB(ECB) and CT(ECT) were then prepared using maltodextrin. FMs (control, CB-/ECB-FM and CT-/ECT-FM) were prepared through fermentation using commercial starter cultures, and its physicochemical properties were ascertained. Lastly, the changes of chemical and antioxidant properties of FMs before and after digestion were determined. Results indicated that CB (from 1 h extraction) contained broader range of chemicals and exhibited higher antioxidant activity than CT (from 2h extraction). The chemical, physicochemical and antioxidant properties of FM were found significantly (p < 0.05) affected with the addition of CB and CT (both free and encapsulated form). Encapsulation successfully protected TFC from lost upon gastric digestion of ECB-FM, but not for ECT-FM. Nonetheless, antioxidant activity of all samples was dropped dramatically after intestinal digestion. Among the samples, only CB-FM exhibited the highest antioxidant activity (28.57 ± 0.18% inhibition) upon digestion. This study provides an insight that post-digestive bioactivity should be used as the index to evaluate the bioactivity status of functional foods, instead of bioactivity level of the product itself.

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Year 2020
Language English
Format PDF
DOI 10.1007/s11694-020-00474-5