探索Euryale ferox果皮酸奶中的挥发性化合物,并评估其物理化学,学和功能性质

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Shiquan Qian^1,2, Wenli Chang², Chenxi Xing²

¹Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Huaiyang Food Safety and Nutrition Function Evaluation, Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaian, 223300 China.

Journal of food science and technology

|July 4, 2025

概括

用Euryale ferox果皮提取物增强酸奶改善了它的特性. 这种功能性酸奶,发酵Lactiplantibacillus plantarum FB5,表现出增强的物理化学,抗氧化和类风性特征.

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:

功能性酸奶提供健康益处.
发酵乳制品富含有益的微生物.
欧瑞亚 (Euryale ferox) 是一种具有潜在健康应用的植物.

研究的目的:

为了分析发酵酸豆 (FSBS) 的微生物群体.
为了探索一种由 Lactiplantibacillus plantarum FB5 发酵的酸奶,并用 Euryale ferox 果皮强化 (酸奶 EFL5).
评估酸奶的物理化学,学和抗氧化性质 EFL5.5.

主要方法:

对FSBS的微生物社区分析.
隔离了乳球植物菌植物菌FB5.5.
使用L. plantarum FB5和E. ferox果皮提取物发酵酸奶.
测量可定位酸度 (TA),水容量 (WHC),化合物总含量 (TPC),抗氧化活性 (ABTS, DPPH),质性质和挥发性化合物.

主要成果:

乳植物菌植物菌FB5从FSBS中分离出来,其中Pediococcus和Lactobacillus是主要的品种.
酸奶EFL5表现出0.94%的TA,63.64%的WHC和0.78毫克/克的TPC.
酸奶EFL5显示了剪切稀释行为,弱粘弹性凝特性和80.54% (ABTS) 和72.58% (DPPH) 的抗氧化活性.
关键的挥发性化合物包括2,3-butanedione,decanoic酸和hexanal.

结论:

尤里亚尔 (Euryale ferox) 果皮提取物改善了酸奶的物理化学,学和热性质.
强化酸奶显示增强了抗氧化能力.
E. ferox果皮显示出作为功能性酸奶强化天然成分的潜力.

关键词:

欧里亚尔 (Euryale ferox) 的果皮和果皮.功能性质功能性质功能性质物理化学特性物理化学特性挥发性化合物挥发性化合物酸奶是一种酸奶.

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