Abstract:In order to investigate the impact of mango pulp on the quality of fermented milk with Lactiplantibacillus plantarum based on in vitro digestion model， different concentrations of mango pulp were added to fermented milk. Then， oral， stomach， small intestine， and large intestine digestion was simulated in vitro. The live bacterial count， total phenol content， total flavonoid content， and ABTS+· and DPPH· scavenging rates were taken as evaluation indicators， and their changes before and after each digestive stage were determined.The results indicated that adding 20% mango pulp to the fermented milk maintained a live bacterial count of Lactiplantibacillus plantarum above 6 lg （CFU/g） throughout all digestive steps. However， when the addition rate exceeded 30%， it diluted the milk fat and reduced the tolerance of Lactiplantibacillus plantarum to gastrointestinal conditions. After oral digestion， there was a significant decrease in total phenol content across all samples with varying levels of mango pulp addition； however， this content increased during subsequent digestive stages. Notably， samples with 20% mango pulp addition exhibited significantly higher total phenol content than those with other addition rates after gastric digestion， reaching up to 19.13 mg GAE/mL in the transverse colon. Gastric digestion promoted the release of flavonoid compounds while leading to a significant increase in total flavonoid content for samples with mango pulp. Furthermore， antioxidant activity notably increased in the samples with 20% mango pulp addition following intestinal digestion； compared with other mango pulp addition rates， the ABTS+· and DPPH· scavenging rates of the fermented milk with 20% mango pulp addition were both higher.