## 3 Results and Discussion
### Production of Enriched Fermented Milk Drink
Moreover, the TPC content of the control is associated with the phenolic compounds created during milk protein proteolysis [29]. Figure 3: TPC of the final products. Mean values with different letters. (a–e) were statistically different within the same day (\(p\) < 0.05). S = sample. Figure 2: pH of final products during their storage at 6 \({}^{\circ}\)C. Mean values with different letters. (a–e) were statistically different within the same day (\(p\) < 0.05). S = sample. The percentage of FDE extracts added into the dairy drinks did not significantly affect the TPC and TFC. The TPC content decreased during cold storage in both the control and fermented milk drinks supplemented with FDE extracts. Such a decrease in TPC could be due to the slow decomposition of phenolic compounds by LAB and the generation of aromatic acids such as phenyl propionic, acetic and benzoic acid during refrigerated storage. On the other hand, the TFC for all the samples, except sample S2, was higher on day 14 and day 28 compared to day 1. Our results indicate that both _C. azarolus_ and M. _germanica_ could be a good source for the production of novel bioactive fermented milk drinks. The inhibitions of \(\alpha\)-amylase and \(\alpha\)-glucosidase by the beverage formulations during cold storage are illustrated in Figures 5 and 6. Both samples containing the FDE extracts of _M. germanica_ and _C. azarolus_ at two different concentrations showed higher \(\alpha\)-amylase inhibition compared to the control during the cold storage period. The highest a-amylase inhibition was observed in S3 on day 1, with a % inhibition of 85.60% \(\pm\) 3.07. There was a slight decrease in \(\alpha\)-amylase inhibition after 14 days of cold storage, which remained stable until the end of the storage period (day 28). The breakdown of phenolic compounds and/or the interaction between milk protein and polyphenol might be responsible for the decrease in \(\alpha\)-amylase inhibitory activity during the cold storage period [30]. Insoluble molecules can develop as a result of the interaction between phenolic compounds and proteins, which can negatively affect the in vivo bioavailability of both phenolics and proteins [31]. Figure 4: TFC of the final products. Mean values with different letters. (a–d) were statistically different within the same day (\(p<0.05\)). S = sample. Figure 5: Inhibition of \(\alpha\)-glucosidase in the final products. Mean values with different letters. (a–d) were statistically different within the same day (\(p<0.05\)). S = sample. Regarding the \(\alpha\)-glucosidase inhibitory activity, this was also higher in the fermented milk drinks containing FDE extracts of _M. germanica_ and _C. azarolus_ compared to the control (Figure 5). The inhibition of \(\alpha\)-glucosidase for in the samples remained stable during the 28 days of cold storage. The \(\alpha\)-glucosidase activity in milk is essential for enhancing glucose absorption. Fermented dairy products have \(\alpha\)-glucosidase inhibitory activities, and therefore, their consumption has been linked with a lowered risk of type 2 diabetes and helps to reduce post-prandial hyperglycemia [32]. FDE extracts can be added to milk to boost the inhibition of \(\alpha\)-glucosidase and prevent the decline in this enzyme's inhibitory activity during the cold storage period. The present study showed that the addition of FDE extracts of _M. germanica_ and _C. azarolus_ at different concentrations positively enhances the natural ability of fermented dairy products to inhibit \(\alpha\)-amylase and \(\alpha\)-glucosidase activities as compared to a control.