Study on the Process Optimization and In Vitro Antioxidant Activity of Probiotic-Fermented Sea-Buckthorn Yogurt
Using sea-buckthorn puree and milk as the main raw materials,a flavorful sea-buckthorn yogurt was developed through co-fermentation with a commercial starter culture and laboratory-preserved Lactobacillus plantarum YHG-87.The results of the univariate tests were comprehensively evaluated using sensory scores,DPPH free radical scavenging rates,and titration acidity.Additionally,the Plackett-Burman test and response surface methodology were conducted using sensory scores as the response variable to determine the optimal preparation parameters and further investigate its in vitro antioxidant activity.The results indicated that the prepared sea-buckthorn yogurt had a viscous texture,delicate taste,and well-balanced flavor,featuring the unique aroma of sea-buckthorn and the rich scent of yogurt,under the conditions of a strain ratio of commercial bacteria to Lactobacillus plantarum YHG-87(m/m)of 1∶2,with 6%sea-buckthorn juice,7%sucrose,an inoculation level of 0.11%,and fermentation at 42.0℃for 6 hours.Under these conditions,the total phenolic content of the developed sea-buckthorn yogurt was(23.94±0.34)mg/100 g,the DPPH free radical scavenging capacity was(30.01±0.59)mg/100 g,the ABTS free radical scavenging capacity was(85.82±1.70)mg/100 g,and the iron ion reduction capacity was(24.90±0.39)mg/100 g,all of which were significantly higher than those of the control group.This study provides a theoretical basis for the development of antioxidant-rich sea-buckthorn yogurt and offers a novel approach to utilizing sea-buckthorn resources.
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