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

Applied Biological Chemistry

Table 5 Lactic acid bacteria viability of Citrus hybrid kanpei (CHK) fermented beverages in in vitro digestion

Gastric digestion	0 min	1 min	60 min
YFH	6.78 ± 0.06^Ba	5.44 ± 0.04^Bb	4.36 ± 0.07^Cc
ABY	6.04 ± 0.04^Da	4.71 ± 0.08^Db	4.61 ± 0.09^Bb
YXC	6.26 ± 0.05^Ca	4.84 ± 0.06^Cb	4.00 ± 0.02^Dc
YC	6.99 ± 0.13^Aa	5.88 ± 0.03^Ab	5.80 ± 0.03^Ab
Intestinal digestion	0 min	1 min	120 min
YFH	6.78 ± 0.06^Ba	4.13 ± 0.05^Bb	1.46 ± 0.05^Cc
ABY	6.04 ± 0.04^Da	4.62 ± 0.15^Ab	2.36 ± 0.32^Bc
YXC	6.26 ± 0.05^Ca	4.00 ± 0.00^Bb	2.49 ± 0.20^Ac
YC	6.99 ± 0.13^Aa	3.75 ± 0.05^Cb	1.84 ± 0.20^Cc

^a–cMeans with different letters in the same row differ significantly at p < 0.05
^A–DMeans 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