Scholarlink

<p>Cereal beverages are gaining recognition as substitutes for dairy beverages due to their associated health benefits. This study investigated the effect of bi-culture fermentation with <i>Lactiplantibacillus</i> strains, <i>Acetobacter pasteurianus</i>, and <i>Torulaspora delbrueckii</i> D1-3 on the phytochemical content and quality of sea buckthorn-based cereal beverage. S-APTD (sample containing <i>A. pasterianus</i> and <i>T. delbrueckii</i> D1-3) recorded the highest total polyphenol content 202.00 ± 0.23 mgGAE/100&#xa0;g FW and total flavonoid content 200.03 ± 0.20 mgRE/100&#xa0;g FW. In contrast, S-APLP (sample containing <i>A. pasterianus</i> and <i>L. plantarum</i>) exhibited the highest total flavonol content and total anthocyanin content. Bi-culture fermented samples exhibited higher antioxidant properties. The total phenolic compounds, as profiled by HPLC, were higher in the bi-culture samples compared to the control. FTIR spectroscopy revealed the presence of C ═ O stretching in only the bi-culture fermented samples. Overall, fruit-based cereal beverages with enhanced phytochemical content and quality could be obtained through bi-culture fermentation. These findings suggest that bi-culture fermentation could be utilized to improve the nutritional and functional properties of cereal beverages, supporting their potential as health-promoting options for consumers.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage

  • 期刊论文

  • 发表日期：

    2025年2月20日

查看全文
  • Afusat Yinka Aregbe,
  • Sanabil Yaqoob,
  • Turkson Antwi Boasiako,
  • Yanshu Li,
  • YuQing Xiong,
  • Yongkun Ma

摘要

Cereal beverages are gaining recognition as substitutes for dairy beverages due to their associated health benefits. This study investigated the effect of bi-culture fermentation with Lactiplantibacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the phytochemical content and quality of sea buckthorn-based cereal beverage. S-APTD (sample containing A. pasterianus and T. delbrueckii D1-3) recorded the highest total polyphenol content 202.00 ± 0.23 mgGAE/100 g FW and total flavonoid content 200.03 ± 0.20 mgRE/100 g FW. In contrast, S-APLP (sample containing A. pasterianus and L. plantarum) exhibited the highest total flavonol content and total anthocyanin content. Bi-culture fermented samples exhibited higher antioxidant properties. The total phenolic compounds, as profiled by HPLC, were higher in the bi-culture samples compared to the control. FTIR spectroscopy revealed the presence of C ═ O stretching in only the bi-culture fermented samples. Overall, fruit-based cereal beverages with enhanced phytochemical content and quality could be obtained through bi-culture fermentation. These findings suggest that bi-culture fermentation could be utilized to improve the nutritional and functional properties of cereal beverages, supporting their potential as health-promoting options for consumers.