探讨芡实果皮酸奶中挥发性成分及其理化、流变学和功能特性的评价。

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Shiquan Qian, Wenli Chang, Chenxi Xing, Wenjie Zhou, Miao Chen, Yubin Fan, Enjie Diao
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引用次数: 0

摘要

功能性强化酸奶作为一种发酵乳制品,对人体健康有益。本研究对发酵酸豆汤(FSBS)进行了微生物群落分析。从FSBS中分离到一株植物乳杆菌FB5,并对植物乳杆菌FB5发酵的芡实果皮酸奶(酸奶EFL5)进行了研究。结果表明,乳杆菌属和Pediococcus是FSBS的主要属。酸奶EFL5的可滴定酸度(TA)为0.94%,持水量(WHC)为63.64%,总酚含量(TPC)为0.78 mg/g。酸奶EFL5表现出明显的剪切减薄行为,表现出弱粘弹性凝胶特性。酸奶EFL5对2,2′-氮基-双(3-乙基苯并噻唑-6-磺酸(ABTS))和1,1-二苯基-2-吡啶肼(DPPH)自由基的清除率分别为80.54%和72.58%。酸奶EFL5中检测到的主要挥发性化合物为2,3-丁二酮、癸酸、壬酸、丙酸、2-氧、辛酸和己醛。本研究表明,在酸奶中添加铁黄果皮提取物有助于改善酸奶的理化、流变学和热性能以及抗氧化能力,表明铁黄果皮可作为强化功能酸奶的天然膳食成分。图片摘要:补充资料:在线版本包含补充资料,网址为10.1007/s13197-024-06124-8。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties.

As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSBS) was conducted. A strain Lactiplantibacillus plantarum FB5 was isolated from FSBS and a Euryale ferox fruit peel yogurt fermented by L. plantarum FB5 (Yogurt EFL5) were explored. The results indicated that Pediococcus and Lactobacillus were two main genera in the FSBS. In Yogurt EFL5, 0.94% of titratable acidity (TA), 63.64% of water holding capacity (WHC) and 0.78 mg/g of total phenolics content (TPC) were found. Yogurt EFL5 exhibited an obvious shear-thinning behavior and showed weak viscoelastic gels properties. For Yogurt EFL5, the scavenging activities of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were determined to be 80.54% and 72.58%, respectively. The major volatile compounds detected in Yogurt EFL5 were 2,3-butanedione, decanoic acid, nonanoic acid, propanoic acid, 2-oxo-, octanoic acid and hexanal. This study demonstrated that the use of E. ferox fruit peel extract in yogurt contributed to improving physicochemical, rheological and thermal properties, and antioxidant capacity, suggesting that E. ferox fruit peel might be applied as a natural dietary ingredient for fortifying functional yogurt.

Graphical abstract:

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06124-8.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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