发酵葡萄藤叶:酸奶中的潜在防腐剂
Lais Freitas1,2,3, Miguel Sousa-Dias2,3, Vanessa B Paula1,2,3
1Doctoral School, University of León (ULE), Campus de Vegazana, 24007 León, Spain.
Foods (Basel, Switzerland)
|July 13, 2024
概括
发酵的葡萄树叶,特别是从固体中等发酵中获得的,增强了酸奶的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业科学 农业科学
背景情况:
- 葡萄藤 (Vitis vinifera L.) 叶片是生物活性化合物的潜在来源.
- 发酵可以增强植物性材料的生物活性.
- 为了延长酸奶的保质期,人们寻求天然防腐剂.
研究的目的:
- 为了研究葡萄树叶的发酵.
- 评估发酵葡萄树叶提取物对酸奶生物活性和保质期的影响.
- 为了比较发酵的葡萄树叶作为酸盐的防腐剂.
主要方法:
- 监测葡萄树叶在固体和液体介质中的自发和Saccharomyces cerevisiae促进的发酵.
- 在酸奶中加入发酵和未发酵的葡萄树叶提取物.
- 评估酸奶样本中的总,抗氧化活性 (使用Trolox和Fe (II) 试验) 和微生物生长.
主要成果:
- 发酵葡萄树叶提取物显示生物活性化合物和抗氧化活性增加,特别是固体-介质发酵.
- 与对照组相比,含有发酵葡萄树叶提取物的酸奶具有较高的总和抗氧化活性.
- 发酵的葡萄树叶抑制了酸奶中的微生物生长,而不会影响乳酸细菌.
结论:
- 葡萄树叶的固体-中等发酵显著增强了它们的生物活性特性.
- 发酵的葡萄树叶提取物可以作为酸奶中的天然防腐剂,改善抗氧化能力和保质期.
- 葡萄树叶发酵为天然食品保存和功能成分开发提供了一个有希望的途径.
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