Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear (Opuntia ficus-indica) juice powder

摘要

The objective of this study was to compare drinkable yogurts added with purple cactus pear powder without ultrasonication (WY) and ultrasonicated (UY); with formulated yogurt with synthetic dyes (DY) and commercial saborized yogurt evaluating pH, titratable acidity, water holding capacity, viscosity, color, microbiology and in vitro bioaccessibility of antioxidants. The WY and UY showed an increase in functional properties, high ascorbic acid, and phenolic content (129.83 and 57.27 mg AAE/100 ml; 26.64 and 22.87 mg GAE/100 ml, respectively). The UY increased the antioxidant activity measured by ABTS (6.41 ± 0.11 mg VCEAC/100 ml) and DPPH (38.38 ± 0.92 μM TE/100 ml) in comparison to WY. After bioaccessibility assay, the UY had high phenolic content and antioxidant activity by ABTS, just below DY which presented the major content with respect to the other samples. The ultrasonicated purple cactus pear powder addition could be an alternative to drinkable yogurt with bioaccessible antioxidants.