Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea.

Autor: Boateng ID; School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Certified Group, 199 W Rhapsody Dr, San Antonio, Texas, TX 78216, United States of America.. Electronic address: boatengisaacduah@gmail.com., Li F; School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.. Electronic address: 948603622@qq.com., Yang XM; School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.. Electronic address: zjyxmbs2003@ujs.edu.cn., Guo D; School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.. Electronic address: guodanzhao@ujs.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139979. Date of Electronic Publication: 2024 Jun 04.
DOI: 10.1016/j.foodchem.2024.139979
Abstrakt: Pulsed light (PL) is a prospective non-thermal technology that can improve the degradation of ginkgolic acid (GA) and retain the main bioactive compounds in Ginkgo biloba leaves (GBL). However, only using PL hasn't yet achieved the ideal effect of reducing GA. Fermentation of GBL to make ginkgo dark tea (GDT) could decrease GA. Because different microbial strains are used for fermentation, their metabolites and product quality might differ. However, there is no research on the combinative effect of PL irradiation fixation and microbial strain fermentation on main bioactive compounds and sensory assessment of GDT. In this research, first, Bacillus subtilis and Saccharomyces cerevisiae were selected as fermentation strains that can reduce GA from the five microbial strains. Next, the fresh GBL was irradiated by PL for 200 s (fluences of 0.52 J/cm 2 ), followed by B. subtilis, S. cerevisiae, or natural fermentation to make GDT. The results showed that compared with the control (unirradiated and unfermented GBL) and the only PL irradiated GBL, the GA in GDT using PL + B. subtilis fermentation was the lowest, decreasing by 29.74%; PL + natural fermentation reduced by 24.53%. The total flavonoid content increased by 14.64% in GDT using PL + B. subtilis fermentation, whose phenolic and antioxidant levels also increased significantly. Sensory evaluation showed that the color, aroma, and taste of the tea infusion of PL + B. subtilis fermentation had the highest scores. In conclusion, the combined PL irradiation and solid-state fermentation using B. subtilis can effectively reduce GA and increase the main bioactive compounds, thus providing a new technological approach for GDT with lower GA.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
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