在益生菌中的潜在抗氧化活性和生物活性化合物 虎枣棕酸奶与乳酸细菌发酵
Kolawole Banwo1, Oluwatosin Timothy Taiwo1
1Department of Microbiology, University of Ibadan, Ibadan, Nigeria.
Journal of food science and technology
|April 4, 2025
概括
来自虎枣棕奶的益生菌酸奶提供了一个可持续的,基于植物的替代品. 用特定的乳酸细菌 (LAB) 发酵可增强其抗氧化和感官特性,使其成为有前途的功能性食品.
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 营养 营养 营养 营养
背景情况:
- 对于可持续的,非乳制品饮料的需求不断增长.
- 对植物性益生菌酸奶的兴趣,因为它对健康有好处.
- 虎枣棕奶 (TNDPM) 作为酸奶生产的新基础.
研究的目的:
- 来自TNDPM的益生菌酸奶的功能概况的调查.
- 选乳酸细菌 (LAB) 的技术,益生菌和安全特征.
- 为了评估TNDPM酸奶的抗氧化和感官特性.
主要方法:
- 从TNDPM发酵中分离和选LAB.
- 使用 *Lactiplantibacillus plantarum* LB113 和 *Pediococcus pentosaceus* L35.3 的 TNDPM 的发酵.
- 对抗氧化活性 (DPPH,FRAP,,黄含量) 的测定和感官评估.
主要成果:
- 选择的LAB菌株表现出良好的技术,益生菌和安全特性.
- TNDPM酸奶表现出显著的抗氧化活性,包括高DPPH清除 (83.04%) 和含量 (56.08 mg/100 mL GAE).
- 通过*L. plantarum* LB113.3发酵的20%枣树奶度获得了最佳的感官属性.
结论:
- 基于TNDPM的益生菌酸奶提供了一个可行的,功能性的,基于植物的替代品.
- 特定的LAB菌株增强了酸奶的抗氧化和感官特征.
- 这种新型酸奶对寻求植物性益生菌选择的消费者来说具有潜在的健康益处.
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