摘要
本研究旨在探讨原花青素-铁网络涂层包裹乳酸菌后对发酵黑莓汁的影响。通过原花青素(Pc)与铁离子反应生成金属-多酚网络,将其包裹植物乳植杆菌BC17形成BC17@Pc-Fe保护结构,并应用于发酵黑莓汁中,研究原花青素-铁包裹乳酸菌后对黑莓汁发酵过程中的活菌数、总糖、还原糖、总酚、花色苷、pH、总酸以及抗氧化能力的影响。结果表明,包裹后的BC17的粒径由1990±156 nm增加至5560±901 nm,所带电荷由-13.77±1.44 mV增加至-4.05±1.48 mV;扫描电子显微镜研究显示,由原花青素和铁离子构成的金属-多酚网络成功包裹BC17。在发酵黑莓汁过程中,BC17@Pc-Fe组的活菌数能达到7.59±0.03 lg CFU/mL,显著(P<0.05)高于BC17组的活菌数(6.64±0.03 lg CFU/mL),其总糖和还原糖含量、总酚和花色苷含量与BC17组相比分别升高了13.29%±2.81%和6.49%±1.01%、4.47%±2.02%和33.96%±4.26%。同时,与BC17组相比,BC17@Pc-Fe组pH降低了2.72%±0.01%、总酸含量升高了4.60%±0.03%。经过抗氧化能力评估,BC17@Pc-Fe组的DPPH自由基清除率、ABTS+自由基清除率、·OH清除率以及亚铁离子还原能力比BC17组分别提高19.33%±2.94%、29.17%±2.82%、12.31%±7.22%和11.31%±0.03%,原花青素-铁网络涂层包裹BC17可以有效提高黑莓发酵汁的抗氧化能力。本研究通过改善乳酸菌生长和发酵性能来提升黑莓发酵汁的品质,为乳酸菌发酵果汁类产品提供了新思路。
This study aimed to investigate the effects of proanthocyanidin-iron network-coated lactic acid bacteria on blackberry juice fermentation.Through the reaction between iron ions and proanthocyanidins(Pc)to generate a metalphenol network,Lactobacillus plantarum BC17 was encapsulated by it to create a protective structure named BC17@Pc-Fe,and then this structure was applied in the fermentation of blackberry juice.The effects of proanthocyanidin-ironencapsulated lactic acid bacteria on the viable count,total sugar,reducing sugar,total phenols,anthocyanins,pH,total acidity,and antioxidant capacity during the fermentation process of blackberry juice were studied.Results showed that the particle size of BC17 increased from 1990±156 nm to 5560±901 nm,and the charge carried by it increased from-13.77±1.44 mV to-4.05±1.48 mV.The results of scanning electron microscopy results confirmed that the metal-phenol network,effectively encapsulated BC17.During the fermentation process of blackberry juice,the viable count in the BC17@Pc-Fe group reached 7.59±0.03 lg CFU/mL,which was significantly higher than that in the BC17 group(6.64±0.03 lg CFU/mL)(P<0.05).Moreover,the respective total sugar,and reducing sugar,total phenols,and anthocyanin contents increased by 13.29%±2.81%and 6.49%±1.01%,and 4.47%±2.02%,and 33.96%±4.26%,compared to the BC17 group.Additionally,compared to the BC17 group,the BC17@Pc-Fe group showed a 2.72%±0.01%decrease in pH and a 4.60%±0.03%increase in total acidity.Antioxidant capacity assessments showed that the DPPH radical scavenging rate,ABTS+radical scavenging rate,OH scavenging rate,and ferrous ion reducing power in the BC17@Pc-Fe group increased by 19.33%±2.94%,29.17%±2.82%,12.31%±7.22%,and 11.31%±0.03%,respectively,compared to those of the BC17 group.The metal-polyphenol network coated BC17 effectively enhanced the antioxidant capacity of fermented blackberry juice.This study presents a method for enhancing fermented blackberry juice quality by improving the growth and fermentation performance of lactic acid bacteria,offering a new approach for the production of lactic acid bacteria-fermented fruit juice products.
作者
罗润萌
张瑜
苏巍
蒙朝雄
崔晓臻
张银
努尔古丽·热合曼
刘小莉
LUO Runmeng;ZHANG Yu;SU Wei;MENG Chaoxiong;CUI Xiaozhen;ZHANG Yin;NURGUL REHEMAN;LIU Xiaoli(College of Life Sciences,Xinjiang Normal University,Urumqi 830054,China;Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《食品工业科技》
北大核心
2025年第18期240-248,共9页
Science and Technology of Food Industry
基金
江苏省重点研发计划项目(BE2022367)。
关键词
金属-多酚网络
乳酸菌
黑莓汁
发酵
抗氧化
metal-polyphenol network
lactic acid bacteria
blackberry juice
fermentation
antioxidants
作者简介
罗润萌(2000-),女,硕士研究生,研究方向:应用微生物,E-mail:1524692885@qq.com;通信作者:努尔古丽·热合曼(1972-),女,博士,教授,研究方向:应用微生物,E-mail:nurgulum@163.com;通信作者:刘小莉(1981-),女,博士,研究员,研究方向:食品生物技术,E-mail:liuxiaoli@jaas.ac.cn。
