Effects of fructooligosaccharides on the physicochemical and antioxidant properties of soymilk fermented with Levilactobacillus brevis VTCC 10397

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-03-08 DOI:10.1007/s10068-026-02119-7

Nguyen Hong Khoi Nguyen, Nam Quoc Tran, Thuan Huynh Dinh Nguyen, Ha Le Nguyen

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Abstract

Synbiotic-fermented soymilk offers potential benefits by combining soymilk, probiotics, and prebiotics. This study assessed the effects of fructooligosaccharides (FOS) supplementation on the quality characteristics of soymilk fermented with Levilactobacillus brevis VTCC 10397. The results showed that viable cell counts and physicochemical characteristics remained unaffected by FOS supplementation during fermentation. In contrast, FOS supplementation (3 and 5%) significantly improved probiotic viability, increased titratable acidity, and decreased pH after 21 days of refrigerated storage. Consequently, viscosity, water-holding capacity, and textural properties were enhanced. Furthermore, supplementation with 3 and 5% FOS significantly increased total phenolic and flavonoid contents, thereby elevating reducing power and radical scavenging activity. Thus, soymilk fermented with L. brevis VTCC 10397 and FOS demonstrates potential as a functional food with enhanced antioxidant properties.

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低聚果糖对短乳酸杆菌VTCC 10397发酵豆浆理化及抗氧化性能的影响

合成发酵豆浆通过结合豆浆、益生菌和益生元提供潜在的益处。本试验研究了添加低聚果糖（FOS）对短旋乳酸杆菌VTCC 10397发酵豆浆品质特性的影响。结果表明，在发酵过程中，添加FOS对活细胞计数和理化特性没有影响。相比之下，在冷藏21天后，添加3%和5%的FOS显著提高了益生菌活力，增加了可滴定酸度，降低了pH值。因此，粘度、保水能力和织构性能都得到了提高。此外，添加3%和5%的FOS显著提高了总酚和类黄酮含量，从而提高了还原能力和自由基清除能力。因此，用短乳杆菌VTCC 10397和FOS发酵的豆浆具有增强抗氧化性能的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.