开发新的植物性益生菌饮料:关于生命力和物理化学和感官稳定性的研究
Concetta Condurso1, Maria Merlino1, Anthea Miller1
1Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy.
Foods (Basel, Switzerland)
|June 26, 2025
概括
使用梨,生和热带提取物与乳酸菌菌株的新型植物性益生菌饮料保持了生存能力和质量. 这些无乳制品饮料稳定且可接受,提供了纯素替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 由于健康益处和无乳制品特性,消费者对植物性功能性食品,特别是益生菌饮料的兴趣日益增长.
- 对于素食主义者和乳糖不耐受的人群,需要稳定,非发酵的益生菌选择.
研究的目的:
- 为了评估由梨,生和热带提取物配制的植物性益生菌饮料的保质期稳定性.
- 在冷藏条件下评估这些饮料中商用乳酸菌株 (L. casei,L. plantarum,L. reuteri) 的生存能力.
- 确定配方对物理化学性质和消费者接受度的影响.
主要方法:
- 用因子组合设计来测试用三种Lactobacillus菌株接种的植物性提取物.
- 在整个初级和二级保质期 (PSL,SSL) 监测益生菌活力 (≥6 log CFU/mL).
- 分析物理化学参数 (pH,酸度,颜色) 和挥发性概况;感官评估 (三角形,可接受性测试).
主要成果:
- 在储存期间,所有配方中的益生菌活力都保持在功能值 (≥6 log CFU/mL) 以上.
- 物理化学参数和挥发性配置文件显示稳定性与微小的矩阵和菌株依赖的变化.
- 感官评估证实了益生菌植物性饮料的消费者可接受性.
结论:
- 生产非发酵的,植物性益生菌饮料,保留功能性质是可行的.
- 这些饮料为寻求无乳制品和素食选择的消费者提供了可行的,稳定的和感官可接受的替代品.
- 该研究支持开发创新的功能性饮料,以满足特定的饮食需求和健康期望.
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