Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion
Jiage Ma,
Yusi Miao,
Jinzhe Li,
Yue Ma,
Mengguo Wu,
Wan Wang,
Cong Xu,
Zhanmei Jiang,
Juncai Hou
Affiliations
Jiage Ma
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Yusi Miao
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Jinzhe Li
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Yue Ma
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Mengguo Wu
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Wan Wang
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Cong Xu
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Zhanmei Jiang
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Juncai Hou
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
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.
