Changes in Functional Components and Activities of Functional Coconut Plant-based Yogurt during Storage

ZHAO Xiaoming; SONG Fei; ZHANG Yufeng; ZHAO Songlin; WANG Hui

doi:10.13386/j.issn1002-0306.2022030079

Volume 44 Issue 1

Dec. 2022

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Science and Technology of Food Industry > 2023 > 44(1): 347-355. > DOI: 10.13386/j.issn1002-0306.2022030079

ZHAO Xiaoming, SONG Fei, ZHANG Yufeng, et al. Changes in Functional Components and Activities of Functional Coconut Plant-based Yogurt during Storage[J]. Science and Technology of Food Industry, 2023, 44(1): 347−355. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030079.

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Changes in Functional Components and Activities of Functional Coconut Plant-based Yogurt during Storage

ZHAO Xiaoming^{1, 2,},
SONG Fei^{1, 3, ,},
ZHANG Yufeng^{1, 3},
ZHAO Songlin^{1, 3},
WANG Hui^{1, 3}

1.
Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571300, China
2.
Jing Brand Co., Ltd., Daye 435100, China
3.
Hainan Engineering Center of Coconut Further Processing, Wenchang 571339, China

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Received Date: March 07, 2022
Available Online: October 29, 2022

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Abstract

Abstract

Coconut milk and concentrated coconut water were used as raw materials to develop functional coconut plant-based yogurt, and the yogurt without concentrated coconut water was selected as the control. The content of total phenols and flavonoids, free radical scavenging ability, reducing ability, anti-lipid peroxidation ability, copper ion chelating ability and α-glucosidase and α-amylase inhibitory ability were used as evaluation indicators to study the dynamic changes of functional components and activities of yogurt during storage from 0 to 28 days. The results showed that the content of polyphenols and flavonoids in functional coconut plant-based yogurt showed a decreasing trend with the prolongation of storage time. On the 28th day of storage, the ABTS free radical scavenging rate and anti-lipid peroxidation ability of functional coconut plant yogurt were 77.84%±1.91% and 41.93%±2.09%, respectively, with no significant difference compared with the 0th day (P>0.05), α-glucosidase inhibition rate was 58.81%±6.63%, an increase of 28.66% compared with 0 d, while DPPH, hydroxyl and superoxide anion radical scavenging rate, total reducing power, iron and copper ion reducing power, copper The ion chelating ability and the inhibition rate of α-amylase were decreased compared with 0 d. During the whole storage period, the polyphenol and flavonoid content, antioxidant and hypoglycemic activities of functional coconut plant-based yogurt were much higher than those of the control yogurt.
- functional,
- coconut plant-based yogurt,
- antioxidant activity,
- hypoglycemic activity,
- storage period

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References (34)

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