皮由乳酸细菌发酵:对化合物成分和抗氧化活性的影响
María Del Carmen Razola-Díaz1,2, Soumi De Montijo-Prieto3, Eduardo Jesús Guerra-Hernández1
1Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain.
Foods (Basel, Switzerland)
|April 27, 2024
概括
乳酸细菌发酵增强了化合物和皮中的抗氧化活性. 这一过程,特别是使用特定的菌株,如Lactiplantibacillus plantarum和Levilactobacillus brevis,增强了潜在的食品应用的有益化合物.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 皮的副产品富含有价值的化合物.
- 提升这些副产品的价值支持西班牙的循环生物经济.
- 化合物提供潜在的健康益处.
研究的目的:
- 研究乳酸细菌 (LAB) 发酵皮的情况.
- 评估其对化合物组成和抗氧化活性的影响.
- 确定最佳的LAB菌株和发酵时间.
主要方法:
- 使用三个LAB菌株 (两个Lactiplantibacillus plantarum,一个Levilactobacillus brevis) 发酵皮.
- 通过HPLC-ESI-TOF-MS分析化合物.
- 使用DPPH和ABTS试验评估抗氧化活性.
主要成果:
- 根据菌株,LAB的生长和媒介的酸性变化有所不同.
- 酸增加了11%与La. 脚部 CECT 9567-C4; 黄酸增加了8%与Le. 布雷维斯.布雷维斯.布雷维斯.布雷维斯.布雷维斯.
- 抗氧化剂活性与全化合物具有正相关性,并表现出应变/时间依赖的变化.
结论:
- 细菌选择和发酵时间对于优化含量和抗氧化活性至关重要.
- LAB 发酵,特别是使用 La. 脚部和Le. 这两个部分. 皮,增强的恢复和皮中的抗氧化剂潜力.
- 这表明在食品和饮料行业有前途的应用.
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