Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
Abstract The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined t...
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| Format: | Article |
| Language: | English |
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Wiley
2024-03-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3917 |
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| author | Lutfiye Yilmaz‐Ersan Tulay Ozcan Buse Usta‐Gorgun Melike Ciniviz Gokce Keser Ilay Bengu Raziye Asli Keser |
| author_facet | Lutfiye Yilmaz‐Ersan Tulay Ozcan Buse Usta‐Gorgun Melike Ciniviz Gokce Keser Ilay Bengu Raziye Asli Keser |
| author_sort | Lutfiye Yilmaz‐Ersan |
| collection | DOAJ |
| description | Abstract The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir‐based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir‐based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g−1) for the required functional effect after 14‐day storage. Moreover, the addition of kale significantly increased (p < .01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials. |
| first_indexed | 2024-03-07T14:12:29Z |
| format | Article |
| id | doaj.art-3f4a1e2f84c94a7a94565006235cdc13 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-07T14:12:29Z |
| publishDate | 2024-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-3f4a1e2f84c94a7a94565006235cdc132024-03-06T14:22:28ZengWileyFood Science & Nutrition2048-71772024-03-011232153216510.1002/fsn3.3917Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestionLutfiye Yilmaz‐Ersan0Tulay Ozcan1Buse Usta‐Gorgun2Melike Ciniviz3Gokce Keser4Ilay Bengu5Raziye Asli Keser6Faculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa TurkeyFaculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa TurkeyGraduate School of Natural and Applied Sciences Bursa Uludag University Bursa TurkeyGraduate School of Natural and Applied Sciences Bursa Uludag University Bursa TurkeyGraduate School of Natural and Applied Sciences Bursa Uludag University Bursa TurkeyGraduate School of Natural and Applied Sciences Bursa Uludag University Bursa TurkeyGraduate School of Natural and Applied Sciences Bursa Uludag University Bursa TurkeyAbstract The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir‐based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir‐based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g−1) for the required functional effect after 14‐day storage. Moreover, the addition of kale significantly increased (p < .01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials.https://doi.org/10.1002/fsn3.3917antioxidantbioaccessibilitykalekefirsmoothiespinach |
| spellingShingle | Lutfiye Yilmaz‐Ersan Tulay Ozcan Buse Usta‐Gorgun Melike Ciniviz Gokce Keser Ilay Bengu Raziye Asli Keser Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion Food Science & Nutrition antioxidant bioaccessibility kale kefir smoothie spinach |
| title | Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion |
| title_full | Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion |
| title_fullStr | Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion |
| title_full_unstemmed | Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion |
| title_short | Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion |
| title_sort | bioaccessibility and antioxidant capacity of kefir based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion |
| topic | antioxidant bioaccessibility kale kefir smoothie spinach |
| url | https://doi.org/10.1002/fsn3.3917 |
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