Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt

Phytomix-3 was prepared from the mixture of Lycium barbarum, Momordica grosvenori and Psidium guajava leaves and added together with Garcinia mangostana (pulp and pericarp). The effect of phytomix-3+ mangosteen (Ph-3+M) enriched yogurt was studied for peptide content, inhibitory activities on α-amylase, α-glucosidase, the viability of S. thermophilus and Lactobacillus spp. during 0, 7 and 14 days of storage, both before (pre-) and after (post-) simulated gastrointestinal digestion. Antioxidant activity (DPPH assay), total phenolic content and sensory evaluation were also investigated during the storage period. Ph-3+M yogurt showed significantly higher (p < 0.05) antioxidant activity and TPC compared to plain yogurt during storage. The highest peptide concentrations of pre- and post-digested Ph-3+M yogurt was shown on day 7 of storage. Ph-3+M yogurt displayed strong inhibition on α-glucosidase and mild inhibition on α-amylase inhibitory activities. Ph-3+M yogurt enhanced the viability of S. thermophilus and Lactobacillus spp. In conclusion, Ph-3+M yogurt could provide beneficial effects as a functional food.