PDF(Pubmed)
Abstract：
In this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of yogurt incorporating fermented and non-fermented grapevine leaves compared to yogurt produced with the preservative potassium sorbate. The results revealed that fermented grapevine leaf extracts increased their bioactive compounds and antioxidant activity, particularly in fermentations in a solid medium. In yogurt samples with incorporation extract from solid spontaneous fermentation and extract from solid yeast fermentation, even in small quantities, they exhibited higher levels of total phenols (1.94 and 2.16 mg GAE/g of yogurt, respectively) and antioxidant activity (5.30 and 5.77 mg TroloxE/g of yogurt; and 1.33 and 1.34 mg Fe(II)E/g of yogurt, respectively) compared to control yogurt (1.44 mg GAE/g of yogurt, 4.00 mg TroloxE/g of yogurt, and 1.01 mg Fe(II)E/g of yogurt). Additionally, yogurts supplemented with fermented grapevine leaves demonstrated the potential to inhibit microbial growth without impairing the multiplication of lactic acid bacteria.
摘要：
在这项研究中,我们监测了葡萄叶（葡萄）的发酵过程，由酿酒酵母自发或促进，在固体和液体介质。我们还旨在评估与使用防腐剂山梨酸钾生产的酸奶相比，含有发酵和非发酵葡萄叶的酸奶对生物活性和保质期的影响。结果表明，发酵葡萄叶提取物增加了其生物活性化合物和抗氧化活性，特别是在固体培养基中发酵。在含有固体自发发酵提取物和固体酵母发酵提取物的酸奶样品中，即使数量很少，他们表现出更高水平的总酚(1.94和2.16毫克GAE/克酸奶，分别）和抗氧化活性（5.30和5.77mgTroloxE/g酸奶；和1.33和1.34mgFe（II）E/g酸奶，分别）与对照酸奶（1.44mgGAE/g酸奶，4.00mgTroloxE/g酸奶，和1.01mgFe(II)E/g酸奶)。此外,补充有发酵葡萄叶的酸奶显示出抑制微生物生长而不损害乳酸菌繁殖的潜力。
