*2.9. In Vitro Digestion*

The EXT, CUB, CUBTAM and yoghurt samples fortified with CUBTAM were subjected to in vitro digestion to identify the bioavailability of bioactive contents using method of Zhang et al. [26] without further modification. The sample (2 mL) was collected before digestion and after oral (5 min), gastric (120 min) and intestinal phases (180 min). The samples were snap frozen using liquid nitrogen to stop enzyme activity and centrifuged at 10,000 RPM at 4 ◦C for 10 min. The supernatants were collected and stored at −20 ◦C before being injected into the LC-MS for phenolic and anthocyanins identification as well as total phenolic content (TPC) and antioxidant activity analysis [13].
