Evaluation of the plant antioxidant effect on biotechnological processes of production and properties of fermented milk drinks

Abstract

The purpose of this study is to evaluate the effect of flavonol dihydroquercetin in its original and modified form on the development of starter cultures of microorganisms and the formation of functional properties of ready–made fermented milk drinks. The addition of a plant antioxidant to the composition of fermented dairy products may allow the formation of new functional properties, in particular antioxidant ones. Nevertheless, the potential antimicrobial activity of dihydroquercetin determines the need to find an effective dosage to preserve the initial probiotic properties of the product. To achieve the purpose of the study, the biomass growth of microorganisms of the starter culture was monitored using a personal assay bioreactor, the number of probiotic microorganisms and antioxidant activity were determined by the DPPH method in the finished product. The results showed the possibility of obtaining dairy products with a complex of probiotic and antioxidant properties. At the same time, a dose-dependent effect of dihydroquercetin effect in its original form on the development of cultures of probiotic microorganisms was established. The use of a dosage of 0.1% had a negative effect on the formation of the functional properties of the finished drink. The use of a modified form of the antioxidant made it possible to minimize its inhibitory effect on lactic acid microorganisms, preserve probiotic and form pronounced antioxidant properties of the finished drink.