使用L08的蓝花蜜发酵改善了它的生物活性,感官和风味特征,以及储存稳定性
Shengnan Liang1, Siyang Yu1, Yishu Qin1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food chemistry: X
|August 19, 2024
概括
Lacticaseibacillus rhamnosus L08发酵通过增加有益的化合物和改善味道来增强蓝花果汁. 这一创新增强了超级果实.
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
- 营养生物化学 营养生物化学
背景情况:
- 蓝果汁 (BHJ) 是一种超级水果,具有潜在的健康益处,但商业价值有限.
- BHJ含有生物活性化合物,如多,黄和.
- 挑战包括口味特征和储存期间生物活性成分的稳定性.
研究的目的:
- 为了研究L08发酵的Lacticaseibacillus rhamnosus对BHJ的影响.
- 为了增强BHJ的功能,味道和储存.
- 探索发酵BHJ作为功能性食品的潜力.
主要方法:
- 使用Lacticaseibacillus rhamnosus L08.08进行BHJ发酵
- 对化合物 (多,黄,) 和抗氧化能力的分析.
- 味道和味道的感官评估,包括苦味.
- 在储存期间评估生物活性成分的稳定性.
主要成果:
- 发酵增加了BHJ中的多,黄和酸盐水平.
- 增加的含量导致增强的抗氧化能力.
- 发酵改善了风味和味道,减少了苦味.
- 在储存过程中尽量减少生物活性成分的损失.
结论:
- 乳糖菌 rhamnosus L08 发酵是有效提高 BHJ 的营养和感官特性.
- 发酵BHJ显示抗氧化活性增加和改善了口感.
- 这项研究提出了一种有前途的方法,以增加蓝的商业价值和饮食意义.
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