Preparation, characterization and in vitro antioxidative potential of synbiotic fermented dairy products

Abstract

The present study, evaluates the antioxidative potential of two synbiotic dairy products viz. synbiotic lassi with honey and whey based synbiotic drink with inulin and orange juice, along with their physicochemical and microbiological activity during storage period. Antioxidative potential of raw ingredients and probiotic cultures used to prepare synbiotic products was also evaluated. Synbiotic lassi with honey was prepared using Streptococcus thermophilus MTCC 5460 (MD2) and Lactobacillus helveticus MTCC 5463 (V3) as probiotics and honey as prebiotic. For preparation of whey based synbiotic drink, Lactobacillus helveticus MTCC 5463 and inulin were used as probiotic and prebiotic, respectively and orange juice was also incorporated. Titratable acidity and pH of both synbiotic products followed a similar pattern of increase or decrease during storage. Furthermore, no major changes were observed in viability of probiotic cultures under storage conditions adapted. The hydroxyl radical scavenging activity of synbiotic lassi with honey was found to significantly decrease from 107.76 to 79.41 % at the end of storage whereas, the activity of whey based synbiotic drink was 100.32 % which declined sharply to 79.21 % on 7th day but further increased to 102.59 % on 14th day. The DPPH (α, α-Diphenyl-β-Picrylhydrazyl) radical scavenging activity of freshly prepared synbiotic lassi with honey was 28.43 % which decreased to 23.03 % on 7th day while for whey based synbiotic drink decreased from 26.85 % (0 day) to 17.12 % (7th day) and continued to decline. Moreover, probiotic strains used for synbiotic preparation also demonstrated good antioxidative activity.

Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

“…The reason for the acidity stabilization at the end of the storage period in this study could be the decrease in lactic bacterial numbers and the consumption of residual lactose in substrates by L. acidophilus and B. animalis. Similar findings were reported by Bedani et al (2013), Shah et al (2016), and Akin and Ozcan (2017), in fermented milk and some other kinds of fermented dairy beverages. When low-and high-DP inulin were compared, the acidity values remained almost constant during the storage period.…”

Probiotics as Potential Antioxidants: A Systematic Review

“…Recently the antioxidative potential of two synbiotic dairy products, namely, synbiotic lassi with honey and whey-based synbiotic drink with inulin and orange juice containing L. helveticus MTCC 5463 as probiotic strain, was evaluated . Both products showed antioxidative activity in terms of hydroxyl radical scavenging activity, radical scavenging activity, and antiradical scavenging activity.…”

The suitability of different probiotic strains for the production of fruit-whey beverages

“…Shukla et al (2013), who analyzed whey-pineapple drinks (whey to pineapple juice ratio 65:35) containing L. acidophilus NCDC-015 probiotic strain, found similar results in the number of probiotic bacteria and pH during 28 days of storage. High survivability of the probiotic L. heleveticus strain MTCC 5463 in whey beverages with 10% orange juice and 1.5% inulin was reported by Shah et al (2016); during 28 days of storage the number of bacteria remained at a high level of 8 log cfu/g, while the pH of the beverage decreased from 3.82 to 3.67. The high viability of L. helveticus, despite the relatively low pH of the beverages, is probably due to the strain's acid tolerance, as well as the protective effect of fructooligosaccharides (FOS) present in inulin.…”