这项研究旨在通过开始辅助发酵来回收水果冰沙(酚类化合物来源)中的乳清副产品(蛋白质来源),并提供可持续和健康的食品配方,这些配方能够提供由于饮食不均衡或不正确的饮食习惯而无法获得的营养。基于亲技术(生长和酸化动力学)特征的互补性,选择了五种乳酸菌菌株作为冰沙生产的最佳起始物,胞外多糖和酚类释放,和抗氧化活性增强。与生乳清乳基水果冰沙(Raw_WFS)相比,发酵导致糖的不同特征(葡萄糖,果糖,甘露醇,和蔗糖),有机酸(乳酸和乙酸),抗坏血酸,酚类化合物(没食子酸,3-羟基苯甲酸,绿原酸,氢咖啡酸,槲皮素,表儿茶素,原花青素B2和鞣花酸),尤其是花青素(花青素,delphinidin,malvidin,牡丹,矮牵牛苷3-葡萄糖苷)。蛋白质和酚类相互作用增强了花青素的释放,特别是在植物乳杆菌的作用下。相同的细菌菌株在蛋白质消化率和质量方面优于其他物种。随着初学者文化的变化,生物转化的代谢物最有可能导致抗氧化剂清除能力的增加(DPPH,ABTS,和脂质过氧化)以及感官特性(香气和风味)的变化。
This study aimed to recycle whey milk by-products (protein source) in fruit smoothies (phenolic compounds source) through started-assisted fermentation and delivering sustainable and healthy food formulations capable of providing nutrients that are unavailable due to an unbalanced diet or incorrect eating habits. Five lactic acid bacteria strains were selected as best starters for
smoothie production based on the complementarity of pro-technological (kinetics of growth and acidification) traits, exopolysaccharides and phenolics release, and antioxidant activity enhancement. Compared to raw whey milk-based fruit smoothies (Raw_WFS), fermentation led to distinct profiles of sugars (glucose, fructose, mannitol, and sucrose), organic acids (lactic acid and acetic acid), ascorbic acid, phenolic compounds (gallic acid, 3-hydroxybenzoic acid, chlorogenic acid, hydrocaffeic acid, quercetin, epicatechin, procyanidin B2, and ellagic acid) and especially anthocyanins (cyanidin, delphinidin, malvidin, peonidin, petunidin 3-glucoside). Protein and phenolics interaction enhanced the release of anthocyanins, notably under the action of Lactiplantibacillus plantarum. The same bacterial strains outperformed other species in terms of protein digestibility and quality. With variations among starters culture, bio-converted metabolites were most likely responsible for the increase antioxidant scavenging capacity (DPPH, ABTS, and lipid peroxidation) and the modifications in organoleptic properties (aroma and flavor).