Fermentation Process Optimization of Blueberry Juice Fermented by Lactobacillus plantarum and Analysis of Antioxidant Capacity
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摘要: 利用植物乳杆菌LJ26发酵蓝莓果汁,利用Box-Benhnken设计响应面试验对发酵工艺进行优化。确认最佳发酵工艺为发酵温度37℃、发酵时间24 h和发酵剂接种量3%,获得的发酵蓝莓果汁中活菌数达1×109 cfu/mL。对发酵前后蓝莓果汁中功能活性物质进行检测,发酵后果汁中酚类物质含量增加了43.42%,花青素含量提高了5.88%。通过体外自由基清除试验和Caco-2细胞氧化损伤缓解试验检测了发酵前后蓝莓果汁的抗氧化能力变化,结果发现发酵后蓝莓果汁DPPH自由基和超氧阴离子自由基清除率显著提高,缓解Caco-2细胞氧化损伤能力显著增强,证明植物乳杆菌LJ26可以作为提高蓝莓果汁品质的菌株,为蓝莓深加工技术提供了理论基础。Abstract: Blueberry juice was fermented by Lactobacillus plantarum LJ26,and the fermentation process was optimized by Box-Benhnken design response test. The optimized fermentation conditions were as follows:initial inoculum size was 3%,fermentation temperature was 37℃ and fermentation time 24 h. Under the optimum conditions,the viable counts of fermented blueberry juice were 1×109 cfu/mL. In addition,the functional substances in the blueberry juice were compared before and after the fermentation. The results showed that phenolic content and the anthocyanin content were increased by 43.42% and 5.88%,respectively. The antioxidant capacities of blueberry juice before and after fermentation were detected by in vitro free radical scavenging test and Caco-2 cell oxidative damage amelioration test. It was found that the free radical scavenging rate of DPPH and the superoxide anion of blueberry juice increased significantly and the alleviation ability of Caco-2 cell oxidative damage was also significantly elevated after fermentation. These results proved that L. plantarum LJ26 could enhance the quality of blueberry juice,and provided a theoretical basis for the deep processing technology of blueberry.
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