Antioxidant profile of plant-based probiotic beverages and its stability during digestion

South Ural State University, Chelyabinsk, Russia

^* Corresponding author: nvpopova@susu.ru

Abstract

Unique bioactive compounds included in plant-based drinks are potentially beneficial for consumer health. The type and amount of antioxidant substances depend on the raw materials and production features of the plant-based drink, and in general they determine the antioxidant profile of the finished product. When producing a product, it is necessary not only to form its full antioxidant profile, but also to guarantee the preservation of antioxidant substances at all stages of product digestion. During fermentation of the plant medium with lactic acid starters, polyphenols accumulate and antioxidant activity increases, and the degree of change depends on the raw material base and the additionally introduced prebiotic: in the plant medium of a soy drink, the degree of polyphenol accumulation is 4.3–7.1% higher, antioxidant activity is 83.7% higher, and with the additional introduction of curcumin, it is 103.5%. During in vitro digestion, the content of polyphenols increases by 6.2–12.9%, and antioxidant activity increases by 86.8–364%. The polyphenol bioavailability index is in the range of 106.5 – 113%, the bioactivity index is 186.9 – 464.7%, which positively characterizes the preservation of the antioxidant properties of the produced probiotic drinks during digestion. The assessment of the growth of Parameсium caudatum also indicates the safety of the produced plant-based probiotic drinks. The obtained results allow us to note the possibility of producing plant-based probiotic drinks with a full antioxidant profile that is preserved during digestion.