Impact of different milk types on probiotic smoothies produced with blueberries and chia: in vitro antioxidant potential and some characteristic properties

This study examined the impact of using cow, goat, and blended milks in probiotic smoothies enriched with blueberries and chia seeds, focusing on their antioxidant potential and quality attributes. Smoothies were fermented with ABT culture (Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium spp.) and assessed for physicochemical, microbiological, sensory, and in vitro antioxidant properties during storage and digestion. Significant differences (p < 0.05) were observed among milk types in terms of pH, acidity, dry matter, fat, and protein content. The mixture of cow and goat milk was the most preferred by sensory panelists. Goat milk smoothies exhibited higher DPPH* scavenging activity, while ABTS+ activity increased after the gastric phase and remained stable throughout gastrointestinal digestion. Unlike previous studies, this work compares different milk bases for probiotic smoothies enriched with chia and blueberries, highlighting goat milk as a superior carrier of antioxidant activity. The findings emphasize the potential of such smoothies as innovative functional dairy beverages targeting health-conscious consumers.