Using lactic acid bacteria(LAB)to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods.The e...Using lactic acid bacteria(LAB)to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods.The effects of LAB fermentation on the bioactive composition,volatile compounds and antioxidant activity of Huyou peel and pomace were studied.Results showed that both Huyou peel and pomace were good substrates for LAB growth.LAB had remarkable influence on bioconversion of organic acids,among which ascorbic acid content was increased significantly.In addition,LAB could produce flavonoids with enhanced bioactivity and absorption.In particular,the contents of rhoifolin,quercitrin and quercetin were increased by over 100%.Besides,the volatile compounds contents and aroma complexity were improved.Furthermore,the antioxidant activity was enhanced.Thus,our study provides high-value applications of Huyou,and fermented products with improved nutritional value and flavor are potentially beneficial to human health.展开更多
适用于果汁发酵的乳酸菌植物乳杆菌L1(Lactobacillus plantarum L1)和发酵乳杆菌L2(Lactobacillus fermentumL2)分别发酵胡柚汁,研究胡柚汁发酵过程中活菌数、酸度、pH值、VC、有机酸和色泽变化,以及乳酸菌对发酵胡柚汁总酚、总黄酮类...适用于果汁发酵的乳酸菌植物乳杆菌L1(Lactobacillus plantarum L1)和发酵乳杆菌L2(Lactobacillus fermentumL2)分别发酵胡柚汁,研究胡柚汁发酵过程中活菌数、酸度、pH值、VC、有机酸和色泽变化,以及乳酸菌对发酵胡柚汁总酚、总黄酮类化合物和抗氧化性的影响。结果表明,2?种乳酸菌在胡柚汁中生长良好,活菌数突破10~8 CFU/mL,pH值显著降低,酸度和VC显著提高;色差值变化明显,L*值呈下降趋势,a*值、b*值呈上升趋势;有机酸变化显著,酒石酸、柠檬酸、乙酸和乳酸的含量均显著提高,草酸、苹果酸和琥珀酸显著下降,其中乙酸、乳酸和苹果酸的变化最为明显;与未接种乳酸菌相比,抗氧化性显著提高,1,1-二苯基-2-三硝基苯肼自由基、超氧阴离子自由基和羟自由基的清除能力分别提高了4.3%、15.9%和0.7%以上;总酚和总黄酮含量均提高。两种乳酸菌接种发酵显著改善了胡柚汁的品质和抗氧化特性,研究结果为胡柚汁益生菌发酵加工及益生菌果汁饮料产品开发提供一定的理论依据。展开更多
基金supported by the‘Pioneer'and‘Leading Goose'R&D Program of Zhejiang(No.2022C02012),China.
文摘Using lactic acid bacteria(LAB)to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods.The effects of LAB fermentation on the bioactive composition,volatile compounds and antioxidant activity of Huyou peel and pomace were studied.Results showed that both Huyou peel and pomace were good substrates for LAB growth.LAB had remarkable influence on bioconversion of organic acids,among which ascorbic acid content was increased significantly.In addition,LAB could produce flavonoids with enhanced bioactivity and absorption.In particular,the contents of rhoifolin,quercitrin and quercetin were increased by over 100%.Besides,the volatile compounds contents and aroma complexity were improved.Furthermore,the antioxidant activity was enhanced.Thus,our study provides high-value applications of Huyou,and fermented products with improved nutritional value and flavor are potentially beneficial to human health.
文摘适用于果汁发酵的乳酸菌植物乳杆菌L1(Lactobacillus plantarum L1)和发酵乳杆菌L2(Lactobacillus fermentumL2)分别发酵胡柚汁,研究胡柚汁发酵过程中活菌数、酸度、pH值、VC、有机酸和色泽变化,以及乳酸菌对发酵胡柚汁总酚、总黄酮类化合物和抗氧化性的影响。结果表明,2?种乳酸菌在胡柚汁中生长良好,活菌数突破10~8 CFU/mL,pH值显著降低,酸度和VC显著提高;色差值变化明显,L*值呈下降趋势,a*值、b*值呈上升趋势;有机酸变化显著,酒石酸、柠檬酸、乙酸和乳酸的含量均显著提高,草酸、苹果酸和琥珀酸显著下降,其中乙酸、乳酸和苹果酸的变化最为明显;与未接种乳酸菌相比,抗氧化性显著提高,1,1-二苯基-2-三硝基苯肼自由基、超氧阴离子自由基和羟自由基的清除能力分别提高了4.3%、15.9%和0.7%以上;总酚和总黄酮含量均提高。两种乳酸菌接种发酵显著改善了胡柚汁的品质和抗氧化特性,研究结果为胡柚汁益生菌发酵加工及益生菌果汁饮料产品开发提供一定的理论依据。
