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用益生菌菌株发酵后的水果和蔬菜汁的化学特征描述

Ioanna Mantzourani¹, Anastasios Nikolaou^1,2, Yiannis Kourkoutas²

¹Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.

Foods (Basel, Switzerland)

|April 13, 2024

概括

这项研究表明,用乳酸细菌 (LAB) 发酵果汁,如Lactiplantibacillus paracasei和Pediococcus pentosaceus增强了抗氧化剂含量和有益的化合物. 发酵过程改善了果汁中的和胡卜素的总含量.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
营养科学营养科学

背景情况:

乳酸细菌 (LAB) 对于食品发酵至关重要,为技术和健康带来好处.
在各种食品矩阵中使用LAB,包括乳制品和非乳制品.

研究的目的:

调查Lactiplantibacillus paracasei SP5和Pediococcus pentosaceus SP2对果汁质量的影响. 为了研究Lactiplantibacillus paracasei SP5和Pediococcus pentosaceus SP2对果汁质量的影响.
分析LAB发酵后的形状,抗氧化活性和胡卜素含量的变化.

主要方法:

使用L. paracasei SP5和P. pentosaceus SP2发酵了两个混合水果汁,持续了48小时.
评估了LAB的可行性 (记录CFU/mL).
量化了总含量 (TPC),胡卜素含量 (泽亚桑丁+黄蛋白,β-胡卜素),抗氧化活性 (AA) 和概况.

主要成果:

这两种LAB菌株在整个48小时发酵过程中都保持了高活力 (>9Log CFU/mL).
与对照样本相比,发酵显著增加了TPC,胡卜素含量和抗氧化剂活性.
关键的化合物发生了变化,酸减少,酸和醇增加.

结论:

乳球植物细菌paracasei和Pediococcus pentosaceus有效地增强混合果汁的营养和抗氧化特性.
LAB发酵为改善水果饮料的健康益处和潜在的感官特征提供了一个有希望的策略.

关键词:

实验室实验室实验室实验室抗氧化剂活性抗氧化剂活性发酵发酵发酵发酵果汁果汁果汁果汁果汁的特征的特征

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