渣
乳酸
食品科学
发酵
化学
醋酸
DPPH
醋酸菌
细菌
酵母
抗氧化剂
生物化学
生物
遗传学
作者
Yanyun Zhu,Jimin Lv,Ye Gu,Yake He,Jianchu Chen,Xingqian Ye,Zengqun Zhou
标识
DOI:10.1016/j.lwt.2022.113503
摘要
Yeast, lactic acid bacteria and acetic acid bacteria were used to ferment Chinese bayberry pomace, and then the effects of mixed fermentation on the quality (color, antioxidant capacity and phenolic compounds) were studied. We found that mixed fermentation could protect the color of beverage and slow down the degradation of anthocyanins. Anthocyanins interact with acetaldehyde, acetic acid and lactic acid produced by lactic acid bacteria and acetic acid bacteria could improve the color of the beverage. However, the action of enzymes would seriously damage the color and aggravate the degradation of anthocyanins. Mixed fermentation promoted the conversion of flavonoids into flavonol aglycones. After mixed fermentation and enzymes action, the type of phenolic acid did not change, but the contents increased. According to the results of DPPH-HPLC, myricetin did not have the ability to scavenging DPPH free radical. Therefore, mixed fermentation could improve the quality of beverage.
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