Effect of Blackberry and Oat Bran Addition on Lactobacillus acidophilus Viability and Antioxidant Activity of Probiotic Yogurt

Abstract

In this study, oat bran and blackberry were used separately and together in the production of probiotic yogurt (Lactobacillus acidophilus). It was aimed to determine the effect of oat bran and/or blackberry on probiotic viability, total phenolic content and antioxidant activity levels (DPPH, ABTS, CUPRAC methods) of yoghurts during both cold storage times and in vitro gastrointestinal digestion stages. At the end of the 21 day of storage period, it was determined that the highest and lowest L. acidophilus viability was found in yoghurt containing blackberry (B) (107 cfu/g) and oat bran (Y) (105 cfu/g), respectively. Oat bran and blackberry containing yogurt YB and control yogurt had the highest and lowest total phenolic content at the beginning and end of the storage period, respectively. According to the antioxidant activity results determined by the DPPH method, B yogurt had the highest antioxidant activity, while according to the ABTS and CUPRAC methods, YB yogurt had the highest antioxidant activity. As a result, it has been revealed that the functional properties of probiotic yogurt can be further improved with the addition of oat bran and blackberry, and blackberry can have a prebiotic effect on L. acidophilus.