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 2.701

Journal of Food Science and Technology Pub Date : 2024-10-29 DOI:10.1007/s13197-024-06124-8

Shiquan Qian, Wenli Chang, Chenxi Xing, Wenjie Zhou, Miao Chen, Yubin Fan, Enjie Diao

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。

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Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties

E. ferox fruit peel extract improved physicochemical properties in yogurt.

Fifty-seven volatile compounds were detected in Yogurt EfL5.

Yogurt EfL5 could potentially be developed as a functional dietary in food.

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来源期刊

Journal of Food Science and Technology

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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.