Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion

Abstract

The addition of fruit juice may improve the physicochemical and functional characteristics of dairy products. The study evaluated the effect of 1–6% (v/v) blue honeysuckle juice (BHJ) on the physicochemical, sensory and antioxidant characteristics of fermented goat milk (FGM) during 21 days of refrigerated storage and in vitro gastrointestinal digestion. The incorporation of BHJ significantly increased (p a*) value, total phenolic content (TPC) and ferric ion-reducing antioxidant power during storage. Additionally, BHJ affected the microstructure and sensory score of the samples. FGM treated with 4% (v/v) BHJ exhibited the highest overall acceptability. The supplementation of BHJ diminished the goaty flavor and promoted in vitro protein digestion. Furthermore, the TPC was enhanced in addition to the antioxidant activity of FGM containing BHJ throughout the in vitro digestion. Therefore, FGM supplemented with BHJ serves as a novel and attractive goat dairy product.

Keywords

• fermented goat milk
• blue honeysuckle juice
• antioxidant activity
• in vitro digestion