Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase

Area of Science:

• Food Science and Technology
• Biotechnology
• Nutritional Biochemistry

Background:

• Superoxide dismutase (SOD) is a crucial antioxidant enzyme with potential applications as a nutritional fortifier in food products.
• Cereal-based fermented products, such as yogurt, are gaining global popularity.
• Developing functional foods with enhanced antioxidant properties is a significant area of research.

Purpose of the Study:

• To develop a novel millet-based flavored yogurt enriched with superoxide dismutase (SOD).
• To screen for and characterize a high-SOD-producing strain of *Lactiplantibacillus plantarum subsp. plantarum*.
• To evaluate the nutritional and sensory profile of the developed SOD-enriched millet yogurt compared to commercial yogurts.

Main Methods:

• Screening of *Lactiplantibacillus plantarum subsp. plantarum* strains for high SOD activity.
• Development of millet-based yogurt formulation and fermentation process.
• Quantification of SOD activity in the developed yogurt using enzymatic assays.
• Comparative analysis of SOD content in millet yogurt versus commercial yogurts.
• Volatile and non-volatile flavor compound analysis using chromatography and mass spectrometry.

Main Results:

• A high-SOD-producing strain of *Lactiplantibacillus plantarum subsp. plantarum* yielded 2476.21 ± 1.52 U g^-1 SOD.
• The developed millet yogurt exhibited significantly higher SOD content (19.827 ± 0.323 U mL^-1) compared to commercial brands.
• Analysis revealed 54 volatile and 22,571 non-volatile flavor substances.
• Thirty-seven non-volatile metabolites, including 2-phenyl ethanol and hesperidin, were significantly upregulated in the millet yogurt.
• The masking of unpleasant volatile compounds improved the product's sensory compatibility.

Conclusions:

• The developed millet-based yogurt is effectively enriched with SOD, offering superior antioxidant potential.
• The fermentation process using *Lactiplantibacillus plantarum subsp. plantarum* enhances both the nutritional and sensory attributes of the yogurt.
• This functional food innovation presents a promising avenue for improving public health through enhanced dietary antioxidant intake.