Table 3.
Antioxidant activities (ABTS and DPPH) and lactic acid bacteria in different yogurts added with different % (w/w) of multiple emulsions during 36 days of storage.
| Days/Yogurts | Y0 | Y10 | Y20 | Y30 |
|---|---|---|---|---|
| ABTS (mg AAE/100 mL) | ||||
| 0 | 15.8 ± 1.6 bA | 15.8 ± 1.6 bA | 16.3 ± 1.4 cA | 21.0 ± 1.3 cB |
| 12 | 1.8 ± 0.1 aA | 14.0 ± 0.5 bB | 14.7 ± 1.4 cB | 17.9 ± 0.3 bC |
| 24 | 1.6 ± 0.1 aA | 10.1 ± 0.8 bA | 11.8 ± 0.6 bB | 16.8 ± 0.3 aC |
| 36 | 1.6 ± 0.01 aA | 10.1 ± 1.4 aB | 9.1 ± 0.3 aB | 14.9 ± 0.3 aC |
| DPPH (mg AAE/100 mL) | ||||
| 0 | 2.1 ± 0.02 aA | 51.2 ± 0.2 dA | 52.7 ± 0.8 dB | 52.9 ± 0.3 cC |
| 12 | 2.1 ± 0.04 aA | 18.2 ± 0.9 bB | 29.8 ± 0.2 cD | 26.1 ± 0.7 bC |
| 24 | 2.0 ± 0.03 aA | 12.5 ± 01 aB | 17.7 ± 0.3 bC | 11.0 ± 1.9 aB |
| 36 | 1.8 ± 0.1 bA | 11.1 ± 0.2 aC | 9.9 ± 0.3 aB | 9.3 ± 0.3 aB |
| Lactic acid bacteria (LAB) (CFU × 10 6 mL) | ||||
| 0 | 31.7 ± 0.6 cA | 31.3 ± 0.5 cA | 31.6 ± 0.7 cA | 31.3 ± 0.5 cA |
| 12 | 28.3 ± 1.5 bcC | 25.1 ± 0.1 bB | 24.6 ± 0.5 bB | 21.3 ± 0.6 bA |
| 24 | 25.3 ± 0.5 bc | 16.3 ± 1.1 aB | 13.4 ± 0.6 aA | 12.3 ± 0.5 aA |
| 36 | 18.3 ± 2.4 aC | 14.7 ± 1.5 aB | 12.6 ± 1.7 aA | 11.9 ± 0.7 aA |
Yogurt control without emulsion (Y), yogurt with 10% of emulsion (Y10), yogurt with 20% of emulsion (Y20) and yogurt with 30% of emulsion (Y30). Different lowercase letters represent a significant difference (p <0.05) within the column (among time) as determined by Tukey´s comparison of averages. Different uppercase letters represent a significant difference (p < 0.05) within the row (among yogurts) as determined by Tukey´s comparison of averages. ND = no detected.