探索乳酸发酵仙人掌梨 (Opuntia elatior Mill.) 的生物功能 水果饮料:一个异国情调的超级食品
Mital R Kathiriya1, Yogesh Vekariya1, Subrota Hati1
1Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India.
Journal of food science and technology
|March 15, 2024
概括
这项研究使用乳酸发酵开发了一种生物功能性仙人掌梨饮料. 优化的饮料富含抗氧化剂,稳定20天,提供健康,清爽的选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 微生物学 微生物学
背景情况:
- 仙人掌梨果具有众多的健康益处,在传统医学中得到了认可.
- 对于具有附加健康价值的功能性饮料的需求越来越大.
- 乳酸发酵可以增强水果制品的营养和生物活性.
研究的目的:
- 为了开发一种生物功能乳酸发酵的仙人掌梨水果饮料.
- 优化加工参数以提高产品质量.
- 评估开发的饮料的物理化学,生物功能和微生物特性.
主要方法:
- 使用响应表面方法来优化冷干燥的仙人掌梨粉,糖糖和化时间.
- 优化的饮料是使用特定的微生物菌株 (Lactobacillus fermentum和Lactobacillus rhamnosus) 制备的.
- 分析了近似成分,物理化学特性,抗氧化活性 (ABTS测定) 和微生物稳定性.
主要成果:
- 优化的饮料含有87.77%的水分和9.58%的碳水化合物.
- 检测到大量的化合物 (89.84毫克GAE/100毫升),黄类物质 (5.86毫克QE/100毫升),贝塔,贝塔丁和酸.
- 这种饮料表现出58%的ABTS抗氧化活性,在7°C下20天内保持保质.
结论:
- 成功开发了一种有价值的生物功能乳酸发酵仙人掌梨饮料.
- 这种饮料含有丰富的生物活性化合物,并表现出显著的抗氧化能力.
- 这种产品可以作为一种清爽和促进健康的饮料.
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