期刊
FOOD RESEARCH INTERNATIONAL
卷 130, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2019.108941
关键词
Chestnut; Bacillus natto; Fermentation; Active ingredients; Functional properties
资金
- National Key R&D Program of China [2018YFD1000605-01]
- Fundamental Research Funds for the Central Universities [BLX201807]
Food fermentation can improve food nutritional value and sensory performance, it is considered as an ecofriendly bioprocessing technology. In this work, a fermented natto chestnut food was firstly developed and its active ingredients and functional properties were systematically studied. Through systematic experimental screening, including a single factor experiment and Box-Behnken design, the fermentation parameters of chestnut were optimized and selected. Under the optimal fermentation conditions, fermentation time 56 h, temperature 38 degrees C and 5% inoculum concentration, the fibrinolytic activity of the natto-chestnut reached 6479 IU/g. Meanwhile, higher antioxidant activity of the natto-chestnut was obtained due to the increased contents of total phenolic, total flavonoid and VC. In addition, alpha-glucosidase inhibition activity was also improved in the natto-chestnut. These results indicated that fermented chestnut could be a new dietary supplement with higher quality and better activities for people's health.
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