Boost anti-oxidant activity of yogurt with extract and hydrolysate of cinnamon residues

Abstract Objective This study was conducted to explore the potential use of cinnamon residues (twigs and leaves) in boosting the anti-oxidant activity of yogurt. Methods The cinnamon bark was used as the benchmark. The extracts of cinnamon bark (BW), twigs residue (TW), and leaves residue (LW) were prepared by using water, whereas the hydrolysates of cinnamon bark (BE), twigs residue (TE) and leaves residue (LE) were prepared via cellulase hydrolysis. The extracts and hydrolysates were then co-fermented respectively with the skimmed milk to produce yogurt. Results Results obtained indicated that BW and TE yogurt possessed the highest anti-oxidant activity. In vitro digestion improved the anti-oxidant activity of yogurt significantly (P Conclusion This study suggested that the anti-oxidant activity of the cinnamon yogurt was influenced by complex protein-phenolic interactions.