潜在的共生黄色胺饮料:在冷藏期间的稳定性,物理化学特征和感觉性质
Luis Eduardo Guieu Galvao Telles Ribeiro1, Leonam da Silva Pereira Batista2, Cristiane Fernandes de Assis1,3
1Programa de Pós-Graduação em Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil.
Foods (Basel, Switzerland)
|May 27, 2023
概括
研究人员开发了一种潜在的共生黄色蒙宾饮料,其中含有果和乳酸植物菌. 功能性食品提供高益生菌活力,抗氧化活性和感官接受.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 黄蒙宾 (Spondias mombin L.) 是一种热带水果,具有潜在的健康益处.
- 协生产品结合益生菌和益生菌,以提高健康结果.
- 开发功能性饮料需要仔细考虑稳定性和质量参数.
研究的目的:
- 为了开发一种潜在的共生黄色蒙宾饮料.
- 评估发酵和pH调整对饮料质量的影响.
- 评估益生菌的生存率,物理化学性质和感官接受度.
主要方法:
- 六种黄色的蒙宾饮料配方用果糖和Lactiplantibacillus plantarum NRRL B-4496制备.
- 评估了益生菌生存率,pH值,可定位酸度,总化合物 (TPC) 和抗氧化活性在4°C下28天内.
- 在模拟的胃肠道条件下评估近距离组成,颜色,感官属性和存活率.
主要成果:
- 经过调整pH值的发酵共生菌 (SYNfA) 显示了高的乳球菌植物菌计数 (在28天内8.2 log CFU/mL).
- 饮料表现出高TPC (234-431毫克GAE/L) 和抗氧化活性 (48-75微米托洛克斯).
- SYNf配方实现了>70%的可接受性和高购买意向,在消化后保持益生菌活力.
结论:
- 成功开发了一种具有良好的感官接受力的潜在共生黄色蒙宾饮料.
- 这项研究提供了一种具有益生菌和抗氧化剂益处的新型功能性食品替代品.
- 这种饮料显示出作为功能性食品产品的商业化潜力.
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