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 (75:25v/v) during 0, 7, 14, and 21days of storage. EwML100% S3 showed the highest total phenolic and flavonoid contents during 21days of storage. Radical scavenging activity was improved in Ew-/Ca-ML (S2, S3, and S4) compared to control (containing St and Ll) on the 0thday. The maximum ferric reducing potential was observed in fresh Ew-/Ca-ML75% S1 (1.6 ± 0.05mM Fe + 2E/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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