Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion.

The kefir-based smoothies with kale and spinach were designed as a ready-to-drink and innovative functional snack. Microbiological, physicochemical, as well as pre- and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir-based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values.

Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology.

Response surface methodology was used to optimize the chestnut beverage production under the effect of the independent variables including dilution rate ( ), dilution temperature ( ), pasteurization time ( ) and pasteurization temperature ( ). The experiments were based on a central composite design with linear and quadratic models employed to study the combined effects of four independent variables. The responses were selected with functional properties such as antioxidative attributes and total phenolic content.