文献类型：期刊文献

英文题名：Antioxidant properties of a vegetable-fruit beverage fermented with two Lactobacillus plantarum strains

作者：Yang, Xiaoxing[1,2];Zhou, Jiachun[1,2];Fan, Liqiang[1,2];Qin, Zhen[1,2];Chen, Qiming[1,2];Zhao, Liming[1,2]

机构：[1]East China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, 130 Meilong Rd, Shanghai 200237, Peoples R China;[2]SCICBT, Shanghai 200237, Peoples R China

年份：2018

卷号：27

期号：6

起止页码：1719

外文期刊名：FOOD SCIENCE AND BIOTECHNOLOGY

收录：;EI(收录号：20182605381073);WOS:【SCI-EXPANDED(收录号:WOS:000450102900019)】；

基金：Financial support from the Fundamental Research Funds for the Central Universities (No. 222201717026) and the "Shu Guang" project supported by Shanghai Municipal Education Commission Development (No. 15SG28) are gratefully acknowledged.

语种：英文

外文关键词：Lactobacillus plantarum; Vegetable-fruit beverage; Fermentation; Metabolites; Antioxidant activities

摘要：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.