乳酸细菌培养选择子果发酵及其在功能汁中的潜在用途
Dilara Nur Dikmetas1, Elifsu Nemli1, Funda Karbancioglu-Guler1
1Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Türkiye.
ACS omega
|March 31, 2025
概括
这项研究使用Lactobacillus物种来发酵子残渣,以增强其生物活性. 发酵提高了益生菌活力和抗氧化能力,创造了潜在的功能性食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生化学
背景情况:
- 果是一种食品工业的副产品,含有潜在的生物活性化合物.
- 固态发酵 (SSF) 可以修改食物矩阵并提高营养价值.
- 乳酸菌种是已知的益生菌,具有潜在的健康益处.
研究的目的:
- 通过SSF,提高果果汁的生物活性和营养特征.
- 为了评估不同种类的乳杆菌和发酵时间对果的影响.
- 评估发酵后果作为食品中的功能成分的潜力.
主要方法:
- 使用Lactobacillus acidophilus,Lactobacillus casei和Lactobacillus plantarum进行汁的固体发酵.
- 对乳酸菌活性的分析,总含量 (TPC) 和总抗氧化能力 (TAC).
- 代谢学分析以确定生物活性化合物和代谢途径的变化.
主要成果:
- 使用乳酸菌种的发酵增强了子的益生菌活力和抗氧化能力.
- 用发酵果汁强化的汁显示增加了前列腺素H2和抗氧化能力.
- 代谢学揭示了氨基酸,脂和脂肪酸代谢的显著变化,改善了营养状况.
结论:
- 用Lactobacillus固态发酵果残渣增强其生物活性和营养价值.
- 发酵汁显示出作为一种功能性成分的潜力,可以提高汁质量.
- 这种方法提供了一个有前途的战略,将食物浪费转化为功能性食品产品.
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