Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

Autor: Xian-Tao Yan, Ziqi Zhang, Yubao Wang, Wenmiao Zhang, Longfei Zhang, Yang Liu, Dawei Chen, Wenqiong Wang, Wenlong Ma, Jian-Ya Qian, Ruixia Gu
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Applied Biological Chemistry, Vol 66, Iss 1, Pp 1-13 (2023)
Druh dokumentu: article
ISSN: 2468-0842
DOI: 10.1186/s13765-022-00762-2
Popis: Abstract The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutritional value, biological activity and flavor of food. This study investigated the pH, titratable acidity, total polysaccharide, total flavone, total saponin, total polyphenol, and antioxidant activity of the FH06 beverage before and after probiotic fermentation. Results: After fermentation, FH06 had lower contents of total polysaccharides, total flavonoids, total saponins and total polyphenols but higher titratable acidity. The antioxidant activity was tested by total antioxidant capacity (FRAP method) and DPPH· scavenging ability. The FRAP value significantly increased after fermentation (P
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