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Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk

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Abstract

This study was conducted to investigate the effect of cinnamon bark (CB) and twig (CT) extracts on the chemical (total phenolics (TPC), flavonoids (TFC), sugars content), physicochemical (pH, total acidity, shear viscosity) and antioxidant (DPPH, FRAP) properties of fermented milk (FM). Besides, the effect of in vitro digestion on the antioxidant activity of FM was also evaluated. Initially, the optimum extraction time of CB and CT were determined, followed by chemicals profiling by using UPLC-MS/MS. The encapsulated CB(ECB) and CT(ECT) were then prepared using maltodextrin. FMs (control, CB-/ECB-FM and CT-/ECT-FM) were prepared through fermentation using commercial starter cultures, and its physicochemical properties were ascertained. Lastly, the changes of chemical and antioxidant properties of FMs before and after digestion were determined. Results indicated that CB (from 1 h extraction) contained broader range of chemicals and exhibited higher antioxidant activity than CT (from 2h extraction). The chemical, physicochemical and antioxidant properties of FM were found significantly (p < 0.05) affected with the addition of CB and CT (both free and encapsulated form). Encapsulation successfully protected TFC from lost upon gastric digestion of ECB-FM, but not for ECT-FM. Nonetheless, antioxidant activity of all samples was dropped dramatically after intestinal digestion. Among the samples, only CB-FM exhibited the highest antioxidant activity (28.57 ± 0.18% inhibition) upon digestion. This study provides an insight that post-digestive bioactivity should be used as the index to evaluate the bioactivity status of functional foods, instead of bioactivity level of the product itself.

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Data availability

Data of this study are available from the corresponding author upon request.

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Acknowledgements

The authors would like to thank Mr. Booi Chin Hai, laboratory officer of Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College for his assistance in this study. Furthermore, we would also like to express our deepest appreciation to Tunku Abdul Rahman University College for the financial support.

Funding

This research was supported by the departmental teaching fund of Faculty of Applied Sciences, Tunku Abdul Rahman University College.

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Authors and Affiliations

  1. Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, 53300, Kuala Lumpur, Malaysia

    Pei Ling Tang & Yee Teng Chen

  2. Guangxi Key Laboratory of Efficacy Study on Chinese Medica Material, Guangxi University of Chinese Medicine, 13 Wuhe Ave, Nanning, Guangxi, China

    Jianfeng Qin, Xiaotao Hou & Jiagang Deng

  3. Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues, Guangxi University of Chinese Medicine, 13 Wuhe Ave, Nanning, Guangxi, China

    Jianfeng Qin, Xiaotao Hou & Jiagang Deng

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  1. Pei Ling Tang
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Correspondence to Pei Ling Tang.

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Tang, P.L., Chen, Y.T., Qin, J. et al. Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk. Food Measure 14, 2271–2281 (2020). https://doi.org/10.1007/s11694-020-00474-5

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  • DOI: https://doi.org/10.1007/s11694-020-00474-5

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