Skip to main content

ORIGINAL RESEARCH article

Front. Chem.
Sec. Chemical Biology
Volume 12 - 2024 | doi: 10.3389/fchem.2024.1470704
This article is part of the Research Topic Advances in Bioactive Peptides and Functional Properties of Foods View all 5 articles

Determination of synbiotic mango fruit yoghurt and its bioactive peptides for biofunctional properties

Provisionally accepted
JAGRANI MINJ JAGRANI MINJ 1,2*Shilpa Vij Shilpa Vij 2*
  • 1 Elson S. Floyd College of Medicine, Washington State University Spokane, Spokane, United States
  • 2 National Dairy Research Institute (ICAR), Karnal, Haryana, India

The final, formatted version of the article will be published soon.

    Yoghurt is one of the most popular fermented milk product consumed by all over the world.Fortification of yoghurt with different food components including fruit pulp are common practice to make it more palatable and healthier. In India, mango fruit is easily available, rich in nutrients and bioactive components; and in-depth studies on mango fruit yoghurt are scarce. Therefore, in this study, we prepared synbiotic mango fruit yoghurt using response surface methodology (RSM) with three different independent factors (sugar 4-6%; prebiotic inulin 1-3% and mango pulp 5-15%) to determine the response antioxidant activity. The optimal conditions were as followed: sugar 6%, mango fruit pulp 6.562% and prebiotic inulin 1%. There were no significant differences between the results of the experimental and predicted values of antioxidant activity by this model.The optimized product was analyzed for physicochemical, biofunctional and techno functional properties mainly, total polyphenol content, total flavonoid content, proteolytic activity, antioxidant, and ACE-inhibitory activity. The bioactive peptides derived from synbiotic mango fruit yoghurt were also extracted (3, 5 and 10 kDa) and determined for their biofunctional attributes. The antioxidant activity was recorded as 1047.95±2.20, 1208.07±2.92 and 1293.09±1.10 mmol/litres TEAC, while ACE-inhibitory activity was 45.68±1.23, 64.20±1.24 and 82.72±1.24% inhibition in 3, 5 and 10 kDa respectively. The 10 kDa bioactive peptide exhibited the superior results in comparison to 3 and 5 kDa. The synbiotic mango fruit yoghurt and its bioactive peptides showed significant biofunctional activities.

    Keywords: Yoghurt, Synbiotic, antioxidant activity, Bioactive peptides, Mango fruit yoghurt, Biofunctional Yoghurt

    Received: 26 Jul 2024; Accepted: 03 Dec 2024.

    Copyright: © 2024 MINJ and Vij. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    JAGRANI MINJ, Elson S. Floyd College of Medicine, Washington State University Spokane, Spokane, United States
    Shilpa Vij, National Dairy Research Institute (ICAR), Karnal, 132 001, Haryana, India

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.