Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp

This study aimed to evaluate the effects of the added jujube pulp on the quality characteristics and antioxidant activities of goat milk yogurt (GMY) during 28 days of refrigerated storage. Four GMY formulations were prepared, each varying in the added jujube pulp amount (Y0: not containing jujube pulp; YJ3, YJ6, YJ9: containing 3, 6, 9 g of jujube pulp per 100 g GMY, respectively). There was no significant differences in the viable counts, pH values and titratable acidities of all formulations during the storage. All formulations showed the viable counts all above 10⁶ CFU/mL over the assessed storage period. However, YJ3 exhibited the desirable hardness, adhesiveness and water holding capacity. Moreover, the addition of jujube pulp weakened greatly the goaty flavor, improving the sensory acceptance, and increased the antioxidant activities of GMY. Therefore, GMY containing jujube pulp is optional for developing a novel goat dairy product with high added values.

Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus

In this work, a new functional food combined Radix Puerariae and red yeast rice was explored. The pigment intensity, antioxidant activities and the main isoflavones of it were evaluated and compared with traditional red yeast rice and Radix Puerariae. The fermented mixture showed higher contents of isoflavones and pigment intensities than red yeast rice and Radix Puerariae. The DPPH, OH, FRAP and total antioxidant activity results of fermented mixture also showed higher antioxidant potential than those of Radix Puerariae and red yeast rice, owing to the higher pigment intensity and total phenolic contents. It is concluded that the fermented mixture of Radix Puerariae and rice could be widely used as a source of polyphenols with high antioxidative potential, thus introducing numerous health benefits for the consumer.