Effect of in vitrogastrointestinal digestion on the antioxidant potential of yogurt added with probiotic culture containing Bacillus subtilis/Efeito da digestão gastrointestinal in vitrono potencial antioxidante de iogurte adicionado de cultura probiótica contendo Bacillus subtilis

Abstract

The addition of probiotic culture confers potential bio functional to food because of the ability to promote health, and the beneficialeffects in the body.The objective was to produce with lactose and lactose-free yogurt with Bacillus subtilisaddition and to evaluate the antioxidant potential of water-soluble peptides during the storage period. For yogurt production, a simple factorial arrangement was used to evaluate two types of milk, adding probiotic culture containing B. subtilisUFPEDA 86. The fractionswere evaluated (pre-digestion and post-digestion) concerning the antioxidant elimination potential of the radical acid 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2'-diphenyl 1-picrylhydrazyl (DPPH), chelation of copper and iron. In the evaluation of the results, the fractions obtained from the different combinations of milk, probiotic culture and different days presented antioxidant potential and chelating capacity, activities showed a significant increase after the digestion process. In addition, the results demonstrated that the B. subtiliscould support the production of bio-yogurt with antioxidant potential.

Keywords

• functional foods
• healthy eating
• lactose-free milk