苷元
化学
成分
发酵
食品科学
没食子酸
酶水解
水解
酶
萃取(化学)
色谱法
生物化学
糖苷
有机化学
抗氧化剂
作者
Arnau Vilas-Franquesa,Christos Fryganas,Melania Casertano,Marco Montemurro,Vincenzo Fogliano
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-02-01
卷期号:434: 137515-137515
被引量:2
标识
DOI:10.1016/j.foodchem.2023.137515
摘要
This study aims at upcycling mango peels by a sequential application of enzymatic hydrolysis, using Viscozyme and Pectinex at 50 °C for 2 h; and fermentation, using L. plantarum and B. animalis at 48 h for 37 °C. The use of Viscozyme led to a considerable increase in the concentration of galacturonic and glucuronic acids in the unfermented samples (308.96 and 12.97 mg/100 ml higher than control, respectively), whereas the use of Pectinex resulted in higher oligosaccharide solubilization (5.3 % more than control). None of the enzymes influenced microbiological growth. The recovery of gallic acid aglycone increased 17-fold over the control when Pectinex and B. animalis were used. Similarly, the recovery of mangiferin aglycone increased by 60 % after fermentation by either bacteria. The results indicate that this sequential processing strategy might be utilized to extract phenolic aglycones and produce functional ingredients from mango peels.
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