Kokum-Fortified Probiotic Coconut Drink: Processing, Bioactive Potential, and Health Benefits

Abstract

Probiotic fermented milk drinks have received massive media coverage as functional foods because of their capacity to promote gut health, immunity, and the general well-being. Anthocyanins, hydroxycitric acid and natural antioxidants in kokum (Garcinia indica) mean that incorporating kokum into such drinks holds a prospective value in improving the nutritional and therapeutic advantages of such drinks. This paper examines probiotic fermented milk drinks made of kokum, its preparation, and functional analysis. Kokum extract was added to milk and fermented with the use of selected probiotic strains which included Lactobacillus rhamnosus and Lactobacillus plantarum. Kokum addition did not only enhance the sensory characteristics such as color, flavor, and acidity balance but also served as a perfect growth medium of the probiotics owing to its bioactive contents. The produced beverages had good antimicrobial and antioxidant properties. All in all, probiotic fermented milk beverages containing kokum are a new, natural and consumer friendly functional food product. These synergized probiotic and phytochemical advantages put them in a position to be useful in future health promoting foods particularly in the treatment of oxidative stress, gut dysbiosis and lifestyle related disorders.