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Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures

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Abstract

The aim of this study is to investigate the effects of three strains of probiotic Lactobacillus spp. i.e. L. plantarum (S1) L. casei (S2), and/or L. rhamnosus (S3) in co-cultures with Streptococcus thermophiles (St) and L. delbrueckii subsp. lactis (Ll) on the changes of total phenolic and flavonoid contents, and antioxidant activity of concentrated yogurt (labneh; L) made from individual cashew milk (EwM; 100:0 v/v) mixed with/without cow (Co) or camel (Ca) milk (75:25 v/v) during 0, 7, 14, and 21 days of storage. EwML100% S3 showed the highest total phenolic and flavonoid contents during 21 days of storage. Radical scavenging activity was improved in Ew-/Ca-ML (S2, S3, and S4) compared to control (containing St and Ll) on the 0th day. The maximum ferric reducing potential was observed in fresh Ew-/Ca-ML75% S1 (1.6 ± 0.05 mM Fe + 2 E/mL). All the starter cultures enhanced (p < 0.05) the chelating ability of EwML compared to control during the 7th and 14th day of storage. In conclusion, cashew milk labneh mixed with/without cow or camel milk containing probiotic Lactobacillus spp. can strengthen the health-promoting properties with antioxidant activity.

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Funding

This project was funded by Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah, under grant No. (IFPIP-17-247-1443). The authors, therefore, gratefully acknowledgment the DSR technical and financial support.

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  1. Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, 21589, Saudi Arabia

    Amal Bakr Shori & Ohoud Shami Al-sulbi

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  1. Amal Bakr Shori
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  2. Ohoud Shami Al-sulbi
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ABS Conception and design, drafting the article, critical review of important intellectual content, final approval of the version to be published. OSA-s Acquisition of data, analysis and interpretation of data, final approval of the version to be published.

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Correspondence to Amal Bakr Shori.

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Shori, A.B., Al-sulbi, O.S. Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures. J Food Sci Technol 60, 701–709 (2023). https://doi.org/10.1007/s13197-022-05655-2

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