Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 27, Issue 6, Pages 1719-1726Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-018-0411-4
Keywords
Lactobacillus plantarum; Vegetable-fruit beverage; Fermentation; Metabolites; Antioxidant activities
Categories
Funding
- Fundamental Research Funds for the Central Universities [222201717026]
- Shu Guang project - Shanghai Municipal Education Commission Development [15SG28]
Ask authors/readers for more resources
Fermented vegetable-fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined during the fermentation process. Results showed that lactic acid and acetic acid accumulated gradually, whereas malic acid decreased. Glucose and fructose increased from 0.48 and 14.8g/L to 7.7 and 20.8g/L, respectively, while sucrose decreased slightly. Ascorbic acid also increased continuously during the fermentation to 90.74mg/100mL. DPPH and ABTS radical scavenging activity and FRAP reached their maximum value after 4-8days. The accumulation of TPC, TFC, and SOD reached their maximum value on the 8th day of fermentation. Our study revealed that the L. plantarum-fermented vegetable-fruit beverage showed significant antioxidant activity, which is helpful in evaluating the fermentation end-point and developing a high-quality fermented beverage.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available