发酵以增加烤咖啡银皮作为功能性食品成分的价值
Nadia Guzińska1,2, Maria Dolores Del Castillo3, Edyta Kordialik-Bogacka2
1Interdisciplinary Doctoral School, Lodz University of Technology, 116 Stefana Żeromskiego Street Lodz, 90-543 Lodz, Poland.
Foods (Basel, Switzerland)
|August 14, 2025
概括
与共生微生物联盟一起发酵烤咖啡银皮 (RCSS) 显著增加了其化合物和抗氧化能力. 这种零废物成分显示出作为一种功能性食物的承诺,支持益生菌的生存能力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 烤咖啡银皮 (RCSS) 是咖啡加工的副产品,富含化合物.
- 这些化合物往往结合在一起,限制了它们的生物利用性和功能性质.
- 珍视RCSS可以为食品行业的循环经济做出贡献.
研究的目的:
- 通过微生物发酵来增强RCSS的功能性质.
- 评估一个共生微生物联盟对RCSS发酵的有效性.
- 评估发酵RCSS作为清洁标签,零废弃物功能性食品成分的潜力.
主要方法:
- 使用单个菌株或酵母 (Saccharomycodes ludwigii) 和细菌 (Gluconobacter oxydans,Levilactobacillus brevis) 的联合体发酵RCSS.
- 使用Folin-Ciocalteu和Fast Blue BB测定方法量化总含量.
- 通过ABTS和DPPH测定来评估抗氧化能力.
- 在模拟肠道条件下的发酵RCSS中评估益生菌活力 (Saccharomyces boulardii,Levilactobacillus brevis).
主要成果:
- 同生微生物联盟显著增加了RCSS.中的总含量.
- 抗氧化能力增强了大约28% (ABTS) 和20% (DPPH).
- 在模拟的肠道条件下,发酵RCSS证明了对益生菌菌株生存能力的改善支持.
结论:
- 使用共生微生物联盟进行发酵,可以有效地释放和增强RCSS中的化合物.
- 发酵RCSS表现出显著的抗氧化特性,并支持益生菌的生存.
- 发酵后的RCSS为可持续的,功能性的食品成分提供了可行的选择.
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