冷干燥,乳酸发酵桃子产品的抗氧化活性和微生物质量
Szymon Ossowski1, Katarzyna Rybak1, Katarzyna Pobiega2
1Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland.
Molecules (Basel, Switzerland)
|June 13, 2025
概括
乳酸发酵增强了冷干燥的桃子,增强了益生菌的潜力,并保持了抗氧化活性. 这创造了一个功能性食品,提高了生物活性和保质期.
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
- 营养科学 营养科学
背景情况:
- 乳酸发酵是一种有前途的方法,可以提高植物性食品的健康益处.
- 冷干燥是一种用于保存食品的技术,同时保持其营养和功能性质.
研究的目的:
- 评估乳酸发酵对冷桃的抗氧化能力,微生物活力和化学稳定性的影响.
- 使用特定细菌菌株开发具有益生菌潜力的功能性桃子食品.
主要方法:
- 使用 *Fructilactobacillus fructivorans* (P_FF) 和 *Lactiplantibacillus plantarum* (P_LP) 的桃子发酵.
- 微生物学分析 (TVC,TFC,TCLAB),化学分析 (多,黄,糖,维生素C) 和抗氧化活性测定 (DPPH,ABTS,降解功率).
- 使用TGA和FTIR进行热和结构稳定性评估.
主要成果:
- 发酵显著增加了乳酸细菌的数量 (高达8.38 log CFU/g).
- 黄酸含量增加了16.1%与*F. fructivorans*,而总的多醇略有下降.
- 抗氧化活性 (ABTS,DPPH) 在很大程度上保持;糖糖水解导致葡萄糖和果糖的增加.
结论:
- 发酵和冷干燥的组合保留了抗氧化特性,并增强了桃子中的微生物安全性.
- 发酵冷干燥的桃子提供了改善的生物活性和延长的保质期,提供了一个创新的功能性食品选择.
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