Development of fermented beverage with citrus fruit extract using probiotics: impact on antioxidant activity and in vitro digestibility

Applied Biological Chemistry

Table 2 Changes in brix and Hunter’s color values of Citrus hybrid kanpei (CHK) extracts during fermentation

		0 h	12 h	24 h	36 h	48 h
Brix	YFH	21.20 ± 0.00^Bb	20.00 ± 0.00^Cd	20.93 ± 0.12^Ac	19.80 ± 0.00^Ce	19.00 ± 0.00^Df
	ABY	21.07 ± 0.12^Ba	20.00 ± 0.00^Cc	19.00 ± 0.00^Cd	20.20 ± 0.00^ABb	20.00 ± 0.00^Bc
	YXC	22.00 ± 0.00^Aa	21.20 ± 0.00^Ab	21.07 ± 0.12^Ab	20.07 ± 0.12^Bd	20.27 ± 0.12^Ac
	YC	21.07 ± 0.12^Ba	20.27 ± 0.12^Bb	19.80 ± 0.00^Bc	20.27 ± 0.12^Ab	19.53 ± 0.12^Cd
L	YFH	66.36 ± 1.75^Ba	66.18 ± 0.93^Cab	65.06 ± 1.68^Bb	65.01 ± 1.15^Cb	63.79 ± 2.24^Ac
	ABY	67.28 ± 0.81^Aa	66.85 ± 0.30^Ba	66.86 ± 0.47^Aa	64.46 ± 0.61^Cb	64.94 ± 0.00^Ab
	YXC	65.91 ± 0.47^Bc	67.48 ± 0.24^Aa	66.82 ± 0.69^Ab	66.59 ± 0.18^Ab	65.42 ± 0.43^Aa
	YC	66.03 ± 0.71^Bb	66.69 ± 0.45^Ba	66.94 ± 0.31^Aa	65.83 ± 0.61^Bb	64.52 ± 0.54^Ac
a	YFH	− 2.80 ± 0.04^Bd	− 2.65 ± 0.10^ABc	− 2.04 ± 0.19^Ab	− 1.80 ± 0.15^Aa	– 1.85 ± 0.13^Ba
	ABY	− 3.11 ± 0.19^Ce	− 2.79 ± 0.015^Bd	− 2.61 ± 0.09^Bc	− 2.00 ± 0.17^Ab	-1.29 ± 0.04^Aa
	YXC	− 2.66 ± 0.38^Bb	− 2.59 ± 0.59^ABb	− 2.06 ± 0.44^Aa	− 1.98 ± 0.09^Aa	-1.95 ± 0.14^Ba
	YC	− 2.40 ± 0.03^Ab	− 2.09 ± 0.80^Aab	− 2.13 ± 0.55^Aab	−	−
b	YFH	22.77 ± 2.18^Ad	23.38 ± 0.90^Acd	24.52 ± 2.86^Abc	24.97 ± 0.46^Aab	25.87 ± 0.48^Aa
	ABY	21.01 ± 1.75^Bc	22.97 ± 0.98^Ab	22.99 ± 1.80^Ab	23.31 ± 0.08^Cbc	24.75 ± 0.14^Ba
	YXC	20.30 ± 0.98^Bc	22.00 ± 2.26^ABb	22.93 ± 0.99^Aab	22.83 ± 0.30^Cab	28.55 ± 0.57^Ca
	YC	18.24 ± 0.74^Cd	21.51 ± 0.42^Bc	22.90 ± 2.27^Ab	23.75 ± 0.82^Bab	24.58 ± 0.69^Ba

^a–dMeans with different letters in the same row differ significantly at p < 0.05
^A–CMeans with different letters in the same column differ significantly at p < 0.05
CHK: Citrus hybrid Kanpei, YFH: YoFlex Harmony 1.0, ABY: ABY-3; YXC: YC-X11; YC: YC-180