Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after invitro gastrointestinal digestion.

Abstract

The kefir-based smoothies with kale and spinach were designed as a ready-to-drink and innovative functional snack. Microbiological, physicochemical, as well as pre- and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir-based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir-based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g-1) for the required functional effect after 14-day storage. Moreover, the addition of kale significantly increased (p < .01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After invitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that invitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both invitro gastric and intestinal procedures. The present study provided novel insights into the invitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using invitro and invivo trials.